Excerpt. © Reprinted by permission. All rights reserved.
2 cups flour
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 cups oil
2 cups sugar
4 eggs, slightly beaten
2 cups grated raw carrots
1 cup drained crushed pineapple
1 cup chopped nuts
8 ounces cream cheese, at room temperature
1 box confectioner's sugar
1 teaspoon vanilla extract
12 tablespoons butter or margarine, at room temperature
Sift together into large bowl.
Mix together and add to dry ingredients.
Add to batter. Pour into greased Bundt pan and bake 1 hour at 325º. Or use greased 13-by-9-inch pan for 30 to 35 minutes.
Cream together, and frost cake when cool.
To decorate, wash and dry a carrot with greens still attached and lay on top of cake.
8 cups chopped spinach
1 onion, minced
4 tablespoons butter
2 tablespoons flour
1 cup milk
5 eggs, beaten 1 pound feta cheese, crumbled (or other mild white cheese, grated)
Dash of nutmeg and cinnamon
8 ounces phyllo pastry sheets
1/2 cup butter, melted
Sauté 4 to 5 minutes.
Stir in flour, then gradually add milk and stir until thickened. Remove from beat.
Stir in until smooth.
In 11-by-14-inch sheet pan, brush and layer 8 sheets with butter. Add filling and repeat with 8 more layers. Bake at 350º for 30 minutes. Cut into squares.
Cut this Greek delicacy into small squares and serve as hot hors d'oeuvre. Remember, when working with phyllo, to keep unused pastry sheets moist by covering with a damp towel.