CAROB - CHOCOLATE BROWNIES  

1 c. whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. butter
1/2 c. honey
4 tbsp. carob powder
2 tbsp. cocoa powder
1 egg, well beaten

Preheat oven to 325.
Melt butter in small saucepan over low heat. Add honey, sift in carob and cocoa powders. Using a wire whisk, blend together, then blend in the vanilla and egg. Sift together the flour and baking powder into the saucepan.
Mix all together (you may add 1-2 teaspoons milk if it seems too thick). Pour into a greased 8-inch square pan.
Bake at 325 degrees for 35-40 minutes.


CAROB BARS  

1 c. old fashioned oatmeal
5 tbsp. butter
1 c. boiling water
1 1/2 c. flour
2 tsp. baking powder
2 eggs, beaten
1/2 c. carob chips
1/4 c. honey
1/4 c. molasses
1/3 c. date sugar

Preheat oven to 350.
Mix first 3 ingredients and set aside for 10 minutes. Mix remaining ingredients, then add first 3. Put in a 9 x 13 inch pan and sprinkle 1/2 cup chopped nuts and 1/2 cup carob chips over the top.
Bake at 350 degrees for 30 to 35 minutes.

  
CAROB BREAD  
 
2 tsp. dry yeast
1 3/4 c. warm water, 110 degrees
3 tbsp. molasses
1 tsp. salt
3 tbsp. skim milk powder
3 tsp. liquid oil
3 tbsp. toasted carob powder
4 1/2 to 5 c. whole wheat flour
 
Preheat oven to 325 degrees.
Combine yeast and water in large mixing bowl; allow it to dissolve 5 minutes. Add molasses, salt, milk, oil, and carob; slowly add flour until dough pulls away. Turn onto lightly floured board, knead 5 to 7 minutes. Shape, place in a bread pan, cover and let rise until 1/2 to 3/4 inches above the rim of pan.
Bake at 325 degrees 50 to 60 minutes.
Brush top with water 2 to 3 times while baking.
 

CAROB BROWNIES  
 
1/2 c. butter
2/3 c. honey
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1/2 c. carob powder
2/3 c. whole wheat flour
1 tsp. baking powder
1 c. chopped nuts or sunflower seeds
4 tbsp. plain yogurt
 
Preheat oven to 350 degrees. Cream butter and honey; beat in eggs one at a time. Add vanilla and salt. Sift the carob, baking powder, and flour and stir this into the batter. Add nuts and yogurt. Pour into a well-oiled (or sprayed) baking pan.
Bake for 30 minutes or until done.
Cut while still warm.
 

CAROB CAKE    
 
1 1/2 c. oatmeal flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. carob powder (can also add 1 tsp. instant coffee)
2 large eggs or Egg Beaters
1 1/4 c. sugar
2/3 c. olive oil
1 c. sour milk or buttermilk
1 tsp. vanilla
1/2 c. chopped walnuts
 
Preheat oven to 350 degrees.
Before measuring pour 3 or 4 tablespoons of Arrowroot or cornstarch in a cup and then fill with oatmeal that has been in blender or food processor.
Use 8x8x12 pans. Spray and line with waxed paper.
 
In a large bowl thoroughly stir together oatmeal flour, baking soda, salt, and carob powder. Add nut meats. In a separate bowl beat eggs until foamy and light in color. Gradually beat in sugar.
 
To flour mixture add oil, milk, and vanilla; beat until smooth. Beat in egg mixture until blended. The batter will be thin. Pour into prepared pan.
Bake 35-40 minutes or until the cake tester comes out clean.
 

CAROB CAKE
         
1 1/2 c. sugar
1/2 c. carob
1/2 c. butter
2 eggs
2 tsp. soda
1/2 c. milk
1 tsp. salt
2 c. flour
1 tsp. vanilla
1 c. boiling water
Preheat oven to 350 degrees.
Mix sugar, carob, and butter. Add next 5 ingredients. Mix well. Add vanilla and boiling water.
Bake 30 minutes at 350 degrees in a greased 9x13 pan.
 

CAROB CANDY SQUARES
         
1/2 c. honey
1/2 c. unsweetened carob powder
1 c. roasted soy beans
1 c. raisins, cut up pitted dates or cut up figs
1 c. flaked coconut
1/2 c. peanut butter
 
You can also use dry roasted unsalted peanuts or sunflower seeds.
In a medium saucepan, stir together honey and peanut butter over low heat just until melted. Blend in carob powder. Stir in soybeans, raisins and 3/4 cup coconut until well coated. Press mixture into a deli-keeper 9 or 8x8x inch pan. Chill until firm. Cut into squares with a plastic knife. Store sealed in the refrigerator.
Makes approximately 24 squares.
 
NOTE: Use last 1/4 cup coconut over the top of the mixture after putting the mixture in pan.

 
CAROB CHEESECAKE SQUARES

1 envelope Knox Unflavored Gelatin
1/2 c. cold skim milk
1/2 c. milk, boiling
2 packages (8 oz.) light cream cheese, softened or
1 pkg. cream cheese and 8 oz. cottage cheese
1/2 c. sugar or 12 packets Equal
1 tsp. vanilla extract
1 tbsp. unsweetened carob powder
1 c. graham crackers or granola
1/4 stick butter, melted
1 pkg. plain gelatin
In 5 cup blender, sprinkle gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese mixture, sugar (or Equal) and vanilla; process at high speed until blended.
 
Pour into prepared crust, reserving 1/2 cup in a blender. Add carob powder to blender and process at low speed until blended. Pour onto cheese layer and gently swirl with a knife to marble; chill until firm. To serve, cut into squares. Makes approximately eight servings.
 

CAROB CHIFFON PIE
         
1 tbsp. unflavored gelatin
1/3 c. carob powder
1/4 c. honey
1/2 c. water
4 eggs, separated
1 tsp. vanilla
1/8 tsp. salt
1/2 tsp. rum or mint flavoring
 
Prepare a pie dish with a baked crumb crust. Cool.
Combine gelatin and carob powder in top of double boiler. Stir in honey, water and slightly beaten egg yolks. Place over simmering water and cook, stirring for 5 minutes or until slightly thickened. Add flavoring. Remove from heat and cool to room temperature.
 
Fold beaten egg whites into cooled carob mixture. Pour into cooled baked crumb crust. Refrigerate until set. Top with whipped cream.
 

CAROB CHIP COOKIES
         
1 1/4 c. whole wheat flour
1/4 tsp. salt
1/2 tsp. baking soda
1/3 c. butter or oil
1/3 c. honey
1 egg, beaten
1 tsp. vanilla extract
1 c. carob chips
1 c. chopped nuts
 
Preheat oven to 350 degrees.
Sift the dry ingredients together. Cream the butter, honey, egg, and vanilla. Add the dry ingredients to the creamed mixture. Add the carob chips and nuts. Drop by teaspoons onto ungreased cookie sheet.
Bake in a preheated 350-degree oven for 10 to 12 minutes.
Makes 3 dozen. If they spread out too much when baking, refrigerate the dough before placing on cookie sheet.
 

CAROB CHIP HONEY COOKIES
         
1 1/4 c. whole wheat flour
1/2 c. honey
1/2 tsp. soda
1 pkg. carob chips
1 c. nuts
3/4 tsp. salt
1 beaten egg
1 tsp. vanilla
1/2 c. butter or oil
 
Preheat oven to 375 degrees.
Sift flour, salt, and soda together. Cream shortening and add vanilla, honey, and egg. Add dry ingredients. Mix carob chips and nuts. Beat well. Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 375 degrees for about 12 minutes.
Makes approximately 30-50 cookies.
 

CAROB COCONUT COOKIES
 
1 c. sugar
1/2 c. butter
2 eggs
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
4 tbsp. carob or cocoa
1/2-1 c. coconut
Chopped walnuts, optional
 
Preheat oven to 350 degrees.
Cream the butter and sugar. Gradually add 2 well-beaten eggs and mix. Add flour, baking powder, salt, carob, coconut, nuts, and vanilla. Stir thoroughly and drop by spoonfuls on an ungreased cookie sheet.
Bake at 350 degrees for 10-15 minutes.