Carrot Cake

This delicious, flavorful cake can be iced with Honey Cream Cheese Icing (below) and decorated with a few walnuts.

1/4 cup (2 oz/55 g) butter, softened
1/2 cup (4 fl oz/114 ml) mild oil
3/4 cup (9 oz/263 g) honey
2 eggs, beaten
1 1/4 cups (6 1/4 oz/178 g) unbleached flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) cinnamon
1 1/2 cups (6 oz/170 g) grated carrots
1/2 cup (1 1/4 oz/35 g) shredded coconut
1/2 (2 oz/57 g) walnuts

With an electric mixer, blend the butter and oil. Slowly pour in the honey and eggs (one at a time) while mixing. Combine the flour and baking soda and sift into the liquid. Add the cinnamon. Stir in the grated carrots, then the coconut, and finally the chopped nuts. Pour the batter into a well-greased 8-inch-square (20-cm-square) pan and bake in a 350° F (177° C) oven for 35 minutes. Ice the cake when cool, if desired.

Honey Cream Cheese Icing
2 tablespoons (1 1/2 oz/43 g) honey
8 ounces (226 g) softened cream cheese

Beat the honey into the softened cream cheese until smooth and well blended. Spread on cooled cake.

Refrigerate cake if icing is used.

Yield: 9 servings

Baked Potstickers with Sweet Asian Dipping Sauce

1 can (10 ounces) chunk white chicken
1 can (8 ounces) water chestnuts
½ cup thinly sliced green onions with tops
¼ cup grated carrot
fresh gingerroot
1 tablespoon reduced-sodium soy sauce
1 egg white
¼ cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil from Pampered Chef

Dipping Sauce
½ cup red jalapeño jelly
¼ cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Preheat oven to 425ºF. For potstickers, in large bowl, combine chicken,
water chestnuts, green onions, carrot, gingerroot, soy sauce, egg
white, mayonnaise and garlic pressed with Garlic Press; mix well.

To assemble potstickers, place 12 wonton wrappers onto smooth surface.
Lightly brush edges of each wonton with water. Using Small Scoop, place
a mounded scoop of filling onto center of each wonton. For each
potsticker, fold one point over filling and overlap with the opposite point.
Repeat with remaining two points, folding envelope style. Place
potstickers on Large Round Stone; lightly spray with oil using Kitchen
Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of
potstickers are golden brown; remove from oven.

For dipping sauce, place jelly in small bowl. Microwave on HIGH 30-40
seconds or until warm; add vinegar and soy sauce. Whisk until well
blended. Transfer potstickers to serving platter; serve with dipping sauce.

Yield: 24 potstickers