|Long Island Seafood Cookbook|
|by Jean Joyce|
Noted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.
Results 41 - 50 of 213 for carrot bar
In large mixing ... oil. Add strained carrots and mix well. ... inch pans for bars or one 13x9 ... two 9x13 cakes. Store extra in refrigerator or freeze.
Combine oil, carrots and eggs. Mix ... cheese, vanilla and butter. Gradually add sugar beating at medium speed until well blended. Spread over cooled bars.
In large bowl ... oil, eggs and carrots. Beat until ... butter, cream cheese, and confectioners' sugar well. Frost cake and sprinkle roasted pecans on top.
Beat eggs until ... cinnamon, salt and carrots. When well ... make frosting a good spreading consistency. Spread over top of cooled bars. Cut into squares.
1. Heat oven ... and egg. Add carrots, walnuts and ... until smooth. Spread over cake. To serve, cut into bars. Top with walnuts, if desired. About 30 bars.
Heat oven to ... until toothpick inserted in center comes out clean. Cool completely. Frost with cream cheese frosting. Sprinkle with nuts. Makes 36 bars.
Beat eggs until ... until desired consistency. (Bars cut best when ... cheese and vanilla until creamy. Add sugar slowly, mixing in until desired consistency.
Combine dry cake mix, eggs and oil in large bowl. Stir in nuts and raisins. Spread evenly in 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 ...
Beat eggs and ... Bake on a greased jelly roll pan at 350 degrees for 30 to 35 minutes. Combine all ingredients. Mix until smooth. Spread on bars. Chill.
Mix together and pour into a greased 13 x 9 inch pan. Bake at 350 degrees for 35 minutes. Frost with a vanilla frosting and cut into bars.
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