Hamilton Beach Big Mouth Mode D'emploi page 16

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Recipes Using Pulp & More
Carrot Cake
5 to 8 carrots, or enough to produce
1 1 ⁄ cups carrot pulp and
2
carrot juice
1 cup flour
1 1 ⁄ teaspoons baking powder
2
1 ⁄ teaspoon cinnamon
2
1 ⁄ teaspoon salt
2
2 eggs
1 cup granulated sugar
3 ⁄ cup salad oil
4
2 teaspoons vanilla
⁄ cup chopped nuts
1
2
Confectioner's sugar
Preheat oven to 350°F. Process carrots
in juice extractor. Measure and set
aside 1 1 ⁄ cups pulp and
2
Mix flour, baking powder, cinnamon
and salt together, set aside. Combine
eggs, sugar and salad 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 confectioner's sugar.
Orange Muffins
2 1 ⁄ cups flour
4
1 cup sugar
⁄ teaspoon baking powder
3
4
1 ⁄ teaspoon baking soda
2
1 ⁄ teaspoon salt
2
1 ⁄ cup butter
2
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.
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1 ⁄ cup
2
1 ⁄ cup juice.
2
Cheese Soup
1 ⁄ cup butter
2
3 tablespoons finely minced onion
3 ⁄ cup flour
4
2 ⁄ cups chicken stock
1
2
1 teaspoon Dijon mustard
Pulp of 1 carrot
4 1 ⁄ cups milk, heated
2
1 pound American cheese, sliced
1 ⁄ cup water
2
Salt and pepper to taste
Melt butter in 2 1 ⁄ -quart saucepan over
2
medium heat. Add onions and cook and
stir until onion is soft, about three min-
utes. Add flour and cook and stir for 3
minutes on low heat. Do not brown.
Slowly stir in chicken stock. Add mustard
and carrot pulp and hot milk. Bring to a
boil, then reduce heat and simmer 5 min-
utes. Remove from heat and add sliced
cheese. Stir until cheese is melted.
Makes about 2 quarts.
Strawberry Jelly
4 cups strawberry juice (approximately
3 quarts berries)
6 cups granulated sugar
1 bottle liquid pectin
Process strawberries in juice extractor.
Combine juice and sugar in 4 quart
utensil. Place on high heat and, stirring
constantly, bring to a full rolling boil
that cannot be stirred down. Add
pectin and heat again to a full rolling
boil; boil for 1 minute. Remove from
heat, skim off foam quickly. Ladle syrup
into hot, sterilized jars. Cover at once
with 1/8 inch layer hot paraffin. Makes
8 to 9 eight-ounce jars of jelly.