1/4 c Warm water (110-115 F)

1 Egg

2 tb Honey

1 c Unbleached white flour

1 8 oz crushed pineapple in

Its own juice 1 c Grated carrots (2 med)

1/4 c Raisins (dark or golden)

1/4 ts Salt

1/2 ts Cinnamon

1/4 ts Ground nutmeg

1/4 c Sunflower seeds

1 1/2 c Whole wheat flour

1/2 c Bran

2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl.
Stir to dissolve the yeast.
Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl.
Beat well.
Let stand in a warm place for 30 minutes covered with a wet towel.
Add the carrots, raisins, salt,

cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil.
blend well.
Spoon the dough into a lightly oiled 10 inch tube pan.
Let rise unti ldoubled in a warm place for 60 minutes.
Bake in a 350 F oven for 25 minutes or until browned.
Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.
Engergy per serving (1/16 of recipe): 130 calories

With scissors, snip stems from figs.
Then snip figs into small pieces.
Heat them in milk in top of double boiler until figs are soft (about 20 minutes).
Remove from heat, stir figs thoroughly until mashed.

Add shortening, bread crumbs, sugar and tapioca.
Sift and measure flour, and sift again with other dry ingredients.
Add with molasses and chopped walnuts.
Fold in stiffly whipped egg whites.
Turn into generously buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a rack in hot water that must come half-way up side of mold.
Or steam in individual molds.

Serves 8-10.

2 c Milk, non-fat2 tb Dry milk powder, non-fat3/4 c Egg substitute

1/3 c Sugar

1 ts Vanilla extract

30 ea Raspberries, fresh

3 ts Sugar

Preheat oven to 325.
Gradually stir milk into milk powder.
Stir in egg substitute, 1/3 c sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-oz custard cups.
Top with custard mixture. Bake in pan filled with hot water to 1″ depth about 35 minutes, until custard is set.
Chill.
Sprinkle 1/2 t sugar over top of each custard and place cups on baking sheet.
Broil 4″ from heat until sugar is caramelized.
Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of calories from fat, 25 g carbohydrates, 7 g protein.
From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005