GE 840095800 - Manual (Page 12)

12
Orange Muffins
2 1 ⁄
4
cups flour
1 cup sugar
3 ⁄
4
teaspoon baking powder
1 ⁄
2
teaspoon baking soda
1 ⁄
2
teaspoon salt
1 ⁄
2
cup butter
1 8-ounce plain yogurt
3 egg whites
Pulp of 2 oranges
2 tablespoons plus 1 teaspoon
orange juice
Mix flour, sugar, baking powder, baking
soda and salt into a bowl. Cut in butter
until coarse. Stir in yogurt, egg whites,
orange pulp and orange juice until moist.
Pour into greased or paper-lined muffin
tins and bake at 350ºF for 20 to 25 minutes.
Apple Upside-Down Cake
3 tablespoons butter, melted
3 ⁄
4
cup brown sugar, packed
2 cups apple pulp
3 tablespoons butter, softened
1 ⁄
2
cup sugar
1 egg
1 ⁄
2
teaspoon vanilla
1 cup flour
1
1 ⁄
2
teaspoons baking powder
1 ⁄
2
teaspoon salt
1 ⁄
4
cup milk
Mix butter and brown sugar and flatten
across bottom of 8-inch round cake pan.
Spread apple pulp across brown sugar
crust; set aside. In a bowl, mix butter
and sugar until blended. Add egg and
vanilla; mix thoroughly. Add flour, bak-
ing powder, salt and milk; mix well. Pour
over apple pulp. Bake at 350ºF for 30
minutes. Invert cake onto a serving
plate. Serve hot and top with whipped
cream.
Carrot Cake
5 to 8 carrots, or enough to produce
1 1 ⁄
2
cups carrot pulp and 1 ⁄
2
cup
carrot juice
1 cup flour
1
1 ⁄
2
teaspoons baking powder
1 ⁄
2
teaspoon cinnamon
1 ⁄
2
teaspoon salt
2 eggs
1 cup granulated sugar
3 ⁄
4
cup vegetable oil
2 teaspoons vanilla
1 ⁄
2
cup chopped nuts
Confectioners sugar
Preheat oven to 350°F. Process carrots in
juice extractor. Measure and set aside 1
1 ⁄
2
cups pulp and 1 ⁄
2
cup juice. Mix flour,
baking powder, cinnamon, and salt
together, set aside. Combine eggs, sugar,
and oil in medium size bowl. Add flour
mixture alternately with pulp and carrot
juice. Add vanilla and chopped nuts; stir
to combine. Pour into well-greased 9-
inch baking pan; bake 35 to 40 minutes.
After cake cools sprinkle with confec-
tioners sugar.
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