Posts
All Comments
On a griddle warm 2T butter.In a small bowl mix together 1 T capers, 1 T Dijon mustard and 1T stone ground mustard. Plaace 4 slices of bread on the griddle, flip and smear 2 of the slices with the mustard. Next layer sliced swiss cheese, shaved corned beef and shaved black forest honey ham. Top with the other 2 slices of bread and serve when heated through.
First rising:
3 C water ( potato or plain)
1 C plain yogurt
1 C lukewarm water
3/4 C olive oil
3/4 C honey
1/2 c molasses
4 1/2 tsp. yeast
4 C all purpose flour
Mix all above ingredients, set aside covered until the mix begins to bubble and rise. I let it sit for 12 hours.
Second risiing:
1 tsp. cinnamon
3 eggs, beaten
3 T salt
1 C oatmeal
1 C wheat germ
10 C all purpose flour
Turn onto well floured surface and knead until the dough holds together . Knead for approx. 15 minutes, using as little four as possible. Let rise until double in bullk.
Third rising:
Seperate into 4 equal pieces and place in 4 greased bread pans. Let rise until double in bulk. Bake in a 400 dgree F oven for 5-8 minutes and decrease temperature to 325 degrees f and bake for 20-30 minutes until bottom is browmn and gives a hollow sound when thumped. Take out of tins and place on racks to cool immediately. after baking. For a soft crust brush with butter while hot.
3 cups self-rising flour
3 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer, room temperature
1/4 cup margarine, melted
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a large bowl, combine flour, sugar and beer. Mix just until blended. Scoop into prepared baking pan. Pour melted margarine on top of loaf.
Bake in preheated oven for 45 to 60 minutes, until bottom of loaf sounds hollow when tapped.
I found this tasty recipe here at the Pioneer Woman:
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/ Excellent recipe. You can find step by step directions here and printable recipe.
2 2/3 C self rising flour
1 bottle beer
Combine both ingredients in a large bowl until flour is moistened. Pour into a greased loaf pan. Bake at 375 degrees F for 50-55 minutes or until top is lightly browned. Cool in pan 5 minutes before removing.
Today we made scarecrows from Oriental Tading Co. This was a kit with all pieces you just need glue.
Day Before:
1 1/4 cup bread flour
3/4 cup water
1/4 teaspoon instant yeast
Day of:
1 cup bread flour
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup lukewarm water
1 3/4 teaspoon instant yeast
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
2/3 cup pumpkin puree
1 1/2 cups raisins
The night before you want to make this bread. Combine the "night before" ingredients together and beat till well combined. Cover with plastic wrap and allow to sit out for 12-16 hours. In a large bowl combine the mixture from the night before, add the pumpkin puree and the water. Add in the whole wheat flour and the rye flour; mix till well blended. Add in the yeast, salt, cinnamon and allspice. Mix together till well blended. Now, allow the mixture to sit for 10 minutes uncovered. After the mixture has sat for 10 minutes, start to add in about half of the remaining flour. Mix till the dough is smooth and elastic. Place some of the flour onto a flat surface and begin to knead. Slowly continue to add more of the flour as you knead. You want the dough to be a bit on the sticky side but, not impossible to work with. Knead the dough for 10 minutes and the dough will become smooth and elastic. After kneading allow the dough to rest for 10 minutes then add the raisins and knead till all the raisins are distributed throughout the dough. Spray some oil into a bowl and add the dough. Cover with plastic wrap and allow to rise till for 1 to 1 1/2 hours or till the dough has doubled. Cut the dough in half and shape into two balls without deflating the dough. Place the dough onto a parchment lined cookie sheet and sprinkle some cornmeal on top. Allow the dough to rest for 1 hour. Then place into a 450F oven for about 30 minutes. Spray some water onto the sides of the inside oven to create some steam a few times in the first 2 minutes of baking.
1-7 oz box Odense Almond paste
yellow food coloring paste, gel or liquid
red food coloring paste, gel or liquid
A few drops, vegetable oil
A few toothpicks
Knead a small amount of food coloring into Marzipan. You will use approximately 1 part red to 2 parts yellow to get a good pumpkin color.
Take a small piece of the tinted Marzipan and form a ball
With your little finger, make a small indentation in the top of the Marzipan ball.
Dip a toothpick in vegetable oil. This keeps the Marzipan from sticking to it. Starting at the ball's North Pole, press the toothpick's side in gently from pole to pole to make pumpkin "creases."
For a final touch, add a whole clove for a pumpkin stem.
I found this recipe at Nabisco.com . Here is the link:
http://www.nabiscoworld.com/recipes/recipe.aspx?recipe_id=55534
Ingredients:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup creamy peanut butter
1 cup powdered sugar
1-1/2 cups HONEY MAID Graham Cracker Crumbs or finely crushed HONEY MAID Honey Grahams
1 square BAKER'S Semi-Sweet Chocolate
1/3 cup PLANTERS Sliced Almonds, toasted
Preparation:
BEAT butter, peanut butter and powdered sugar in large bowl with electric mixer on medium speed until well blended. Add cracker crumbs; mix well.
SHAPE tablespoonful of butter mixture into 1-inch oval to resemble body of bumble bee. Repeat with remaining butter mixture for additional "bees."
MELT chocolate as directed on package. Drizzle in lines on top of bees to resemble bees' stripes. Insert almonds into both sides of each body for "wings." Store in refrigerator up to 3 days. I made 2 adjustments: I used chocolate jimmies for the stripes(easier with children) and I used chocolate chips for the eyes.
1/4 cup kosher salt
1/4 cup brown suga4
1/4 cup rum
1 1/2 cups cola
1/4 cup honey
1 lb. pork tenderloin
Combine the salt, sugar, rum, cola, and honey until they are completely dissolved. Then, add the pork tenderloin and marinate in the refrigerator for 24 hours.
Preheat a grill.
Cut into 2-inch medallions and grill for 5 to 7 minutes on each side.
Serve with Cilantro Lime Mustard. For the mustard mix together:1 C stone ground mustard, 1/3 C frsh lime juice, 2T dried cilantro, 2 tsp. ground cumin.
Grated peel of 1 orange and juice of 2 oranges
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 pound chicken, cut into small 2 bite pieces
2 cups jasmin rice
1 tablespoon brown sugar
Place the orange peel and juice in a large bowl. Stir in olive oil and the soy sauce and vinegar. Add the chicken and turn to coat. Cover and refrigerate overnight.
in a heavy saucepan, bring the rice and 1 1/2 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.
In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.
Add the marinade to the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the chicken; turn to coat.
Serve with the rice.
First you need to bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan with 1" water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor. Next you need to press the pumpkin through a sieve, I did this twice and then I cooked the pumpkin down on the stove over low heat for 30-45 minutes.
Fresh Pumpkin Pie
2 eggs, slightly beaten
2 cups fresh pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp cinnamon
1 tsp. ginger
1 tsp. cloves
1 C evaporated milk.
1 single crust pie dough
Mix filling ingredients in order given in a blender. Pour into pie shell. Bake in preheated 4250 oven for 15 minutes. Reduce temperature to 3500 and continue baking for 45 minutes, until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired. Makes one 9-inch pie.
Mini Meatloaves:
2 teaspoons vegetable oil
1 sleeve Original Saltines, crushed fine
1T dehydrated onion
1 tsp. granulated garlic
6 T Worcestershire sauce
2 large eggs
3T Dijon mustard
salt and pepper
3lb. meatloaf mix
1/2 cup evaporate milk
2/3 cup minced fresh parsley leaves
Brown-Sugar-Ketchup Glaze:
1 cup ketchup
1/2 C brown sugar
4 teaspoons tarragon vinegar
Mix all glaze ingredients in small saucepan; set aside.
For the meat loaf: Adjust oven rack to middle position and heat oven to 500 degrees. Heat oil in medium skillet. For meatloaf:mix together cracker crumbs, milk, parsley, Worcestershire, mustard,eggs, onion, garlic, salt and pepper. Add meatloaf mix and combine.Make mini meatloaves, i made 7. In a large skillet heat the oil over medium-high heat. Brown meatloaves well on one side flip and sear other side, about 5 minutes per side. Transfer meatloaves to a 9X13" pan that has been sprayed with cooking spray. Spoon glaze over the top and bake for 3o minutes.
3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 T nutmeg
1/2 T allspice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup raisin medley
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the raisins. Divide the batter evenly between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving
adapted from The Gourmet Cookbook
3/4 stick (6 Tablespoons) unsalted butter
1/3 cup whole milk
1 large egg
1 egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups black raspberries (I used frozen )
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter or spray muffin cups. This recipe makes 12 standard muffins. If using paper cupcake liners, you don’t have to grease the muffin pan.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.
Divide the batter among muffin cups and spread evenly. Sprinkle generously with turbinado sugar. Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. (I used paper cupcake liners, and didn’t have to grease the pan.) Serve hot, warm or at room temperature.
2 T butter
4 strips of pre-cooked bacon
4 stalks celery finely diced
2 large carrots, shredded
2 sjalapeno, seeded, and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
1 tsp. granulated garlic
1 cup thinly sliced deli ham
4 C chicken broth
2 cans whole potatoes,drained
1 teaspoon salt
½ teaspoon pepper
2-3 Cup milk
1/2 C sour cream
1 ½ Cups shredded cheddar cheese
Garnish
1 Cup shredded cheddar cheese
dehydrated parsley
Heat large cast iron dutch oven over medium heat. Melt butter,cut bacon into pieces and cook until browned and crisp. Add celery, carrots, jalapeno, onion and bell pepper sautee for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth, potatoes and milk. Cook for about 20 minutes.With a potato masher mash ingredients a bit. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low for at least 4 hours, towards the end lift off the lid and turn up the heat to thicken the soup. Top with cheese and parsley.
For 4 medium to large artichokes I used:1 sleeve of Ritz crackers, 1 1/2 C kalamata olives, pitted, 2 medium tomatoes chopped, 1 1/2-2 c bread crumbs, 2-3 T anchovy paste, 1 C grated Parmesan cheese, 1 tsp. granulated garlic, salt, pepper and red pepper to taste, 1 C olive oil. In a food processor add ingredients in the above order, pulse until all ingredients are combined. Chop top 1/2" off the top of each artichoke, trim bottom and trim each leaf. Boil the artichokes for 15-20 minutes, rinse in cold water,drain. Fan out leaves, start filling each leaf on the artichokes, place some of the filling in the center of the artichoke. Place filled artichokes in a large stockpot, fill the stockpot to with a few cups of chicken broth. The lower 1 1/2" of the artichoke will be in the chicken broth. Cook on the stovetop for 2 hours on low-medium low.
1 cup pine nuts
1 cup finely grated Parmesan cheese, plus more for serving
10 fresh parsley leaves
Coarse salt
1 1/4 cups olive oil
2 cups packed fresh basil leaves
Two 28-ounce cans whole peeled tomatoes, chopped
8 ounces onions, chopped
1 carrot, chopped
1 celery stalk, chopped
Pinch of sugar
1 pound rigatoni
Directions
Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta; set aside.
Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.
3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped walnuts
13 3/4 ounces King Arthur Unbleached All-Purpose Flour
4 ounces King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
14 ounces cool water
3 1/4 ounces dried cranberries
3 ounces golden raisins
4 ounces coarsely chopped walnuts
Directions
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker, or 9" to 10" round lidded baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with a finger. Just before baking, make several slashes to allow for expansion.
7) Place the bread in the cold oven. Set the oven temperature to 450°F.
8) Bake the bread for 45 minutes, then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
Here is another simple poject. You can find detailed instructions and photos here:
http://www.skiptomylou.org/2007/01/18/valentines/
1 tablespoon caraway seeds
Salt and pepper
One 4-to 5-pound pork shoulder, thick skin removed
3 tablespoons vegetable oil
2 onions, chopped
1 small bag of baby carrots
2cans of sliced potatoes
2 rib celery with leaves, chopped
1 T granulated garlic
1C beef broth
2 bottles beer
3 to 4 tablespoons flour
2 T sour cream
1. Preheat the oven to 450°. Mix the caraway seeds with 1 teaspoon each salt and pepper and season the pork shoulder with the spice mixture.
2. In a medium roasting pan or large Dutch oven, heat the oil over medium heat. Place the pork in the pan and brown on all sides, turning occasionally, 15 to 20 minutes total. Add the onions, carrot and celery and cook, stirring occasionally, until the vegetables begin to caramelize, 8 to 10 minutes. Add the garlic and cook for 2 minutes.
3. Add the beef broth to the pan and pour the beer over the meat also add the canned potatoes. Transfer to the oven and roast, basting occasionally with the juices, until the center of the pork registers 155° on an instant-read thermometer, 1 1/2 to 2 hours. Transfer the meat to a platter, tent loosely with foil and let stand.
4. Strain the pan juices into a large heatproof bowl, pressing on the solids to extract any liquid. Skim the fat off the top, then pour the juices into a saucepan. Stir the flour into 1/4 cup water to form a paste. along with the sour cream. Whisk the paste into the pan juices and cook over medium heat, whisking constantly, until thickened. Season with salt and pepper.
5. Slice the pork shoulder and serve with the pan gravy.
2 T Dijon mustard
4 slices cracked wheat bread
2 oz. deli turkey breast
2 oz. Havarti butter cheese
2 oz. ham off the bone
1 egg, beaten
1/8 C milk
1T butter
1/8 tsp. grated nutmeg
In a skillet melt the butter. Spread Dijon mustard to one side of each slice of bread.Divide turkey, ham and cheese between two slices of bread, stack. Place another slice of bread spread with Dijon mustard on top. In a shallow dish combine egg, milk and nutmeg. Dip both sides of each sandwich briefly in egg mixture. Fry each side in the skillet for 4 minutes on each side. Can sprinkle with powdered sugar and serve with strawberry or raspberry preserves.
1/2 lb. Anini de Pepe
3 C fruit cocktail
2 tbsp. flour
3/4 C sugar
2 eggs
1 container Cool Whip
Cook macaroni as directed on package .Drain pasta, do not rinse. Beat together sugar, flour and eggs in a double boiler cook until thick, stirring constantly. Add to cooked macaroni. Let set overnight in refrigerator. Next day add fruit and Cool Whip; mix together
1 3/4 c. butter, softened
1 3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2 1/4 c. all purpose flour
3/4 c. cocoa powder
2 c. chopped walnuts
GLAZE:
3/4 c. powdered sugar
1/4 c. cocoa
2-3T milk
Heat oven to 350 degrees. Grease and flour 12 cup fluted tube pan or 10 inch angel food tube pan. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on cooling rack 1 hour; invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.
These magnets are super easy and fun as well. I first found the idea on this fun blog:http://www.skiptomylou.org/?s=magnet&submit=Go For this project you need 1"glass gems from the floral or craft department, 1" round magnets, pretty pictures. You trace the glass gem over the picture you want to use, then you clip out the picture and Elmer's glue it onto the gem. Leave it to dry over night. Now all you need to do is peel the backing off the magnet( I bought the magnets that have adhesive already on them) press it on the gem and you are done.
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
4 anchovies
3/4 teaspoon dehydrated onion
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried red pepper flakes
salt to taste
In a sauce pan melt anchovy in a bit of the oil. Add the tomato paste and water. Now add the Parmesan cheese, garlic, honey, onion, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired. It is best if the sauce is prepared a dy in advance and left in the refrigerator for flavors to blend.
1. With the back of the bill facing up, fold up 1/3 along on it's length, then fold down top edge. At center, fold one side up perpendicular to bottom. Fold second side to match. Turn the bill overand fold down about 1/4" along the top edge. Fold in about 1/4" of the outer and center top corners. Turn over again. It's done.
For the dollar bill shirt and pants go to:http://abigcupoftea.blogspot.com/2008/07/money-pants.html she has a great blog with fun ideas.
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.
2 C Jasmine rice(prepared as per package directions)
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 tsp. granulated garlic
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large stock pot heat 1" of vegetable oil for frying the chicken. Fry in batches until crispy but not overcooked. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Heat sauce in a separate pan and serve with the chicken, rice and broccoli.
For the Carrot Patties
1/2C self-rising flour
1/4 C water
1 teaspoon salt, divided
3/4 teaspoon cayenne pepper, divided
1/2 teaspoon pepper, divided
2 1/2 C shredded carrots
Oil for frying
Directions:
In a large bowl, whisk the flour, water, 1/2 teaspoon salt, 1/4 teaspoon cayenne and 1/4 teaspoon pepper until smooth. Stir in carrots. In a small bowl, combine the remaining salt, cayenne and pepper; set aside.
In an electric skillet or deep-fat fryer, heat oil to 375°. Make patties with the carrot mixture squeeze out some of the water.Drop in the oil a few at a time, ; cook for 3-4 minutes or until golden brown, stirring frequently. Drain on paper towels; sprinkle with reserved seasoning mixture
