French Crepes

Beat:

1 3/4 c. flour
1 tsp. salt
3 eggs, beaten
1 1/2 c. milk

* add at least 1/2 cup more if using soymilk

COMMENTS: This recipe was given to by my cousin Vernon when he came to visit my family from France.

Cranberry Pecan Granola

Mix on baking sheet:
2 cups old-fashioned rolled oats (I used a mixture of rolled oats, rolled barley, flax seed and kamut)
1/3 cup chopped pecans
1/3 cup coconut flakes, unsweetened
1/3 cup chopped cashews

Mix in medium saucepan:
1/3 cup frozen cranberry juice cocktail, thawed
1/3 cup honey (or brown sugar)
2 Tbsp. vegetable oil
1 tsp. cinnamon
1/2 tsp. allspice

Bring to a boil, whisking till the brown sugar disolves or the honey melts. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture evenly over greased baking sheet.

1 cup dried cranberries (I used a mix of dried cranberries, dried chopped cherries, and dried chopped apple)

Bake at 325 F until edges are golden brown, about 20 minutes. Add dried fruit; stir to blend. Bake until granola is golden and beginning to dry, about 12 minutes longer. Cool completely on baking sheet.

Keeps in airtight container at room temperature for up to 1 week.


COMMENTS: Lightly crunchy with absolutely incredible flavor.

Carrot Cake

Mix together:
3 c. carrots, grated
2 c. flour
1 c. granulated sugar
1 c. brown sugar
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
pinch allspice

Mix together then add to the dry ingredients:
4 eggs
1/3 c. veg. oil
1 1/4 tsp. vanilla
1 (8oz.) can of crushed pineapple
3/4 c. chopped pecans

Mix just till moist. Bake in greased and floured 9x13 cake pan at 350 F for 35 -40 minutes (till toothpick comes out clean).

Can be topped with a light layer of cream cheese icing but it isn't necessary.
1 3/4 c. confectionary sugar
1 (4 oz.) pkg. cream cheese
1/4 c. butter, softened
2/3 tsp. vanilla
1/2 c. chopped pecans

COMMENTS:
This cake turns out very flavorful and super moist. Make sure not to add any extra oil.

Enjoy!!