Wednesday, February 23, 2011

Dana wants a pink heart cake for her birthday.
I am going to make a pineapple carrot cake with Whole wheat flour and rapadura and cream cheese frosting sweetend with maple syrup and tinted with the red food coloring.

1 bunch beets

Scrub the beets under hot running water to wash away any dirt or pesticides (if using non-organic). Beets will stain your skin, but it can be washed off with soap and water.

Add the beets into the pot (I also added the red stems chopped up), cover the beets with water and bring to a boil over medium high heat. Cook until the beets are fork tender. Remove from the heat.

Pull the beets from the pot. Reserve the cooking liquid. Peel and chop the beets, pouring any juice that comes out of them back into the cooking liquid. Add the chopped beets back into the cooking liquid and let soak for at least four hours.

Strain the liquid into the jar. Add 2 tsp. of vinegar. Cover and store. You can use in similar amounts as artificial food coloring, but the results may vary depending upon the variety of beet used. Experiment to find the proper amounts to achieve the color you want.

This is from

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