6 tablespoons cocoa or carob powder
¼ pound (one stick) of margarine
¾ cup of sugar
3 eggs, separated
1 tablespoon of vanilla
1 cup of black bean puree
1/3 cup of chopped walnuts (optional)
Beat margarine and sugar well. Beat in egg yolks one at a time. Add cocoa, vanilla, bean puree and nuts, mix just until blended. In another bowl, beat egg whites until stiff peaks form. Gently stir whites into batter.
Pour into a greased 8 inch pan. Bake in the center of a medium (350 degree) oven for approximately one hour. This will be quite moist. Cool completely in the pan. Run a knife around the pan and turn it out on a serving plate. It is so rich it does not need icing. May be served with whipped cream.
Substitutions:
3 tablespoons cocoa + 1 tablespoon margarine = 1 square of bakers chocolate
Brown and white sugars usually maybe used interchangeably, measure for measure. Brown sugar must be firmly packed.
When you have a bountiful harvest of garden-fresh pumpkins, the possibilities are nearly endless. From classic pumpkin pies to savory curries, there’s no shortage of ways to put your homegrown pumpkins to good use.
With these fun and creative ideas, you’ll no longer be wondering what to do with all that pumpkin goodness. Embrace the season, indulge in delightful pumpkin recipes, and let your creativity shine through various DIY projects.
When we hear about long-term food storage, images of doomsday preppers and survivalists often come to mind. However, having a well-stocked pantry goes beyond preparing for the apocalypse. It can be a practical and sensible approach to cope with unexpected events such as economic downturns, inflation, job loss, or even a pandemic. Here are some reasons why long-term food storage is a wise investment for anyone, not just the preppers.
Receive the latest news, recipes, and product info right in your inbox!
Don’t worry, we promise not to spam you!
Copyright 2019 Mayflower Trading Company. © 2018 All rights Reserved. Design and hosted by Online Presence Solutions LLC
