Name: Carrot Pudding
Ingredients: 1 1/2 c Flour; 1 1/2 ts Baking soda; 1 ts Baking powder; 1/2 ts Salt; 1/2 ts Cinnamon; 1/2 ts Nutmeg; 1/8 ts Cloves; 1/4 lb Butter or margarine; 1/2 c Oil; 1/2 c Brown sugar; 2 Egg yolks; 1 3/4 c Grated carrots; 1/4 c Fresh lemon juice; Grated rind of 1 lemon; 3 Egg whites

We need to be straitly warned, that it is no light matter whether we repent or not. We need to be reminded, that there is a hell as well as a heaven, and an everlasting punishment for the wicked, as well as everlasting life for the godly. We are fearfully apt to forget this. We talk of the love and mercy of God, and we do not remember sufficiently His justness and holiness. Let us be very careful on this point. It is no real kindness to keep back the terrors of the Lord. It is good for us all to be taught that it is possible to be lost forever, and that all unconverted people are hanging over the brink of the pit.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish	Side dishes	8	Servings

INGREDIENTS

1 1/2	c	Flour
1 1/2	ts	Baking soda
1	ts	Baking powder
1/2	ts	Salt
1/2	ts	Cinnamon
1/2	ts	Nutmeg
1/8	ts	Cloves
1/4	lb	Butter or margarine
1/2	c	Oil
1/2	c	Brown sugar
2		Egg yolks
1 3/4	c	Grated carrots
1/4	c	Fresh lemon juice
		Grated rind of 1 lemon
3		Egg whites

INSTRUCTIONS

Sift the flour, baking soda, baking powder, salt and spices together.
Combine the butter, oil, brown sugar, and egg yolks in a food processor.
Blend well. Add the carrots, lemon juice, and rind, and blend once again.
Incorporate the flour mixture. Remove batter to a large bowl. Beat the egg
whites until stiff and fold into the batter.
Pour into a 4 1/2-cup greased ring mold or an 8 1/2 x 11-inch baking pan.
Place in refrigerator overnight. Remove from refrigerator and allow to
stand at room temperature for 1/2 hour prior to baking.
Bake at 350°F for 45 to 60 minutes. Test with a toothpick at 45 minutes.
This may be frozen unbaked. When ready to bake, remove from freezer and
allow to stand at room temperature for about 1 hour before baking. It may
be necessary to allow additional time for baking if not thawed completely.
Yield: 6 to 8 servings.
From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin
Rubin. ISBN 0-312-16856-X.
NOTES : This is an old family favorite, served at almost every holiday
meal, or any other time during the year.  The children love it.
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook
Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Feb
06, 1998

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