Cookbook

Sneak Peek
Pumpkin Pie Preheat oven to 425 ℉
/ 220 ℃.
The air is getting chill and the leaves are turning. Celebrate fall with our favorite squash pie: Pumpkin Pie!

1 16 ounce / 420 gram can of pumpkin 

1 14 ounce / 392 gram can of condensed milk
2 large eggs, beaten
1 tablespoon / 7 grams ground cinnamon
1/2 tablespoon / 3 grams ground ginger
1/2 tablespoon / 3 grams ground nutmeg

In a large bowl, whisk

1/2 tablespoon / 3 grams salt
1 unbaked pie crust

pumpkin, condensed
milk, eggs, and spices
in a bowl until smooth.
Pour mixture into
crust.
Bake 15 minutes.
Cool oven to 350 ℉ /
175 ℃.
Bake for 35 to 40
minutes.
Cool.
Store leftovers in
refrigerator.
Carrot Cake Frosting:
1 cup / 115 grams chopped pecans
8 ounces / 225 grams cream cheese, softened
Wh ere th e he al thy ca rrot sh ows it s s we etn ess .

Ca ke:
4 e gg s
1.25 c ups / 300 milli lite rs veg eta bl e oi l
2 c ups / 400 g ra ms white sug ar
2 teas poons / 10 mil liliters va nil la extr ac t
2 c ups / 240 g ra ms all-pur pos e flour
2 tsp / 5 gra ms baki ng soda
2 teas poons / 5 g rams baking powder
1/ 2 te as poons / 1 gr am sa lt
2 teas poons / 4 g rams ground c innamon
3 c ups / 700 mill ilite rs gra ted ca rr ots
 
 
 
 

4 cups / 400 grams sugar

1 teaspoons / 5 milliliters vanilla extract
1/2 cup / 120 grams butter, softened
Preheat oven to 350 ℉ / 175 ℃.
Grease and flour a 9" x 13" (22.5 x 32.5 cm) pan.
In a large bowl, beat eggs, mix in oil, white sugar and vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon. 
Stir in carrots. Pour into prepared pan.
Bake in preheated oven for 40 to 50 minutes.
Let cool in pan for 10 minutes, then remove from pan and
cool on wire rack.
To make frosting: In a large bowl, combine butter, cream
cheese, confectioners' sugar
and 1 teaspoons / 5 milliliters vanilla. Beat until smooth. Stir
in pecans.
Frost the cooled cake