Carob Cookbook by Tricia Hamilton

By Tricia Hamilton

Here is a cookbook for a person who loves the style of chocolate yet does not wish the caffeine, fats or the terror of hypersensitivity to chocolate. get pleasure from over ninety recipes that use carob rather than chocolate and get a taste that mimics it nearly precisely with the additional merits of fiber, diet B advanced, 15 minerals together with calcium, and no more energy. even if you must slash on chocolate, dispose of it out of your vitamin fullyyt, or simply upload carob for its fit merits, you may get pleasure from distinct treats with that wealthy chocolaty taste.

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Baking powder 1/4 tsp. baking soda 1 cup flour 1/2 recipe semi-sweet creamy carob frosting, (see section on frostings) In medium bowl stir melted butter and sugar together. Add egg, mixing till smooth. Stir in yogurt and vanilla till blended. Mix in baking powder and soda Stir in flour just to make smooth batter. Spread in greased 9 x 13 x 1 inch baking sheet. Bake 350 degrees 15-20 minutes; edges will brown and center will test done. Cool completely. Prepare Semi Sweet Creamy Carob Frosting; spread a thin coating evenly over cookies.

Measure. Spoon into desired containers, label, seal, prepare for freezer. Yields 10 to 12 ounces Honey Caroboil Squares: 1 cup vegetable oil 1 & 1/2 cups carob powder, lightly spooned or sifted 1/4 cup honey Place oil in small bowl; stir in carob powder Mix well to dissolve carob. Add honey, stir Mixture will be thin and thicken as you stir Stir to smooth consistency Don’t over stir. Measure. Spoon into desired container, label, prepare for freezer. Yields 10 to 12 ounces Sweet Caroboil Squares: 1 & 1/2 - 1 & 3/4 cups carob powder, lightly spoon or sift 1/2 cup powdered sugar 1 cup vegetable oil 1 & 1/2 tblsp.

Add egg and vanilla; beat to blend With wooden spoon stir in flour, baking powder and salt till well mixed Spread batter in well greased and floured 8 x 8 inch square baking pan. Prepare filling. Spoon filling over top of batter, carefully swirl filling into batter, being careful not to scrape bottom or side of pan. Bake in 350 degree oven 25-30 minutes. Center will be firm to touch. Cut into even squares Cool. Yields 16 squares Carob swirl filling: 2 tblsp. butter or margarine, room temperature 1/4 cup carob powder 1/4 cup honey 2 tblsp.

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