Sunflowercarrotpatties Recipes

SUNFLOWER CAKE

Steps:

• For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease the bottoms and sides of two 8-inch round cake pans.
• Prepare the cake batter according to the package instructions. Divide the batter evenly between the prepared pans. Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: Meanwhile, combine the butter, confectioners' sugar, vanilla, salt and 3 tablespoons milk the in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth, adding more milk as necessary to make a spreadable frosting.
• Transfer 1 cup of the frosting to a small bowl and tint with the brown gel food coloring. Scrape the brown frosting into a pastry bag fitted with a 3/8-inch plain round tip (number 804).
• Tint the remaining frosting with the lemon yellow and golden yellow gel food coloring. Fill a pastry bag fitted with a 1/4-inch plain round tip (number 803) with 3 cups of the yellow frosting.
• Cover the remaining yellow frosting (about 3 1/4 cups) with plastic warp and reserve for frosting the cake.
• To assemble: Place one cake layer upside down on an extra-large cutting board or platter (at least 20-by-14-inches). Using a serrated knife, cut the other cake layer into 8 wedges. Lightly trim the rounded side of each wedge so it is flat; discard the trimmings. Arrange the wedges around the cake, trimmed side against the cake, to create a sunflower shape.
• Pipe a circle of yellow frosting around the center cake to create a 1/2-inch border.
• Spread the reserved yellow frosting in the bowl evenly over the top and sides of the cake, (including the petals), leaving the circle inside the piped border unfrosted.
• Pipe a continuous spiral of brown frosting inside the 1/2-inch yellow border, starting at the edge of the border and working in towards the middle until the center of the cake is filled.
• Place one brown candy on its edge in the center of the brown frosting. Place a second candy next to it, leaving a candy-size space between. Continue to place candies around the center, working out towards the edge and arranging the successive rows of candies in the spaces between the previous rows until the center of the cake is filled.
• Holding the pastry bag with the remaining yellow frosting at a 45-degree angle, pipe a small dollop of frosting on the edge of one of the cake petals, stopping and pulling the bag off the dollop to create a tip. Repeat the dollops, working out toward the tip of the petal until the petal is filled. Repeat with the remaining petals. Slice the cake and serve.

SUNFLOWER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8-inch) round cake pans with shortening or cooking spray. Make cake batter as directed on box--except stir chocolate chips into batter. Reserve 1 cup batter. Pour remaining batter into pans. Stir cocoa into reserved 1 cup batter. Drop chocolate batter by tablespoonfuls randomly onto batter in pans. Cut through batter with knife for marbled design.
• Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Place 1 cake round on large serving plate. Cut remaining cake into 8 triangles; place around cake pointed sides out to look like sunflower petals.
• In medium bowl, stir white frosting and tube of yellow gel food color until well blended. Frost sides and top of cake with yellow frosting. Sprinkle petals with yellow sugar. For sunflower seeds, pipe black decorating icing in center round of cake, using star tip. Make small bee using decorating icing. Store loosely covered at room temperature.

CARROT SUNFLOWER SEED PATTIES

Steps:

• Grind the raw hulled sunflower seeds in a food processor to get a fluffy product. Do NOT grind them into a paste.
• Shred the carrots.
• Mix the egg into the shredded carrots, then add the sunflower meal and blend. Season with salt and pepper if you wish.
• Heat the olive oil in a skillet. Drop by heaping tablespoonfuls of carrot-sunflower mixture onto pan, flatten with your spoon if necessary, and cook till you see browning around the edges. The patties should hold together. Turn and cook on the other side. Enjoy!

SUNNY VEGETABLE PATTIES

Steps:

• Preheat the oven to 400 degrees F.
• Put the bell pepper, carrots, and squash into a saucepan with a small amount
• of boiling water. Cover the pan, and steam for 4 minutes over medium-high heat. Drain, and transfer the vegetables to a bowl, and toss them together with the green onions, corn, cheese, cilantro, and salt, to taste. Set the bowl aside until the mixture has cooled completely.
• On a lightly floured surface, with a lightly floured rolling pin, roll the puff pastry sheets out to 1/4-inch thickness. Cut the pastry into 6 to 8, 3 1/2 to 4 1/2-inch rounds (using biscuit or cookie cutters), depending on whether you want large or small patties. Using a fork, prick the dough all over.
• If you are preparing 8 patties, spoon 1/8 of the filling towards the side of 1 pastry round, leaving a 1/2-inch barrier around the edge. If you plan on making 6 patties, divide 1/6 of the filling between the larger pastry rounds.
• Brush the bare pastry edge around the filling with some of the beaten egg. Fold the other half of the circle over the filling and press the edges together to seal the patty, using a fork for a crimping effect.
• Glaze the patties with the remaining egg wash, place them onto a sheet pan lined with parchment paper, and bake in the preheated oven for 25 minutes, or until the patties are nicely golden brown on the outside as well as the inside.

SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO

Steps:

• Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
• While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
• Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
• Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

SUNFLOWER THREES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat shortening, maple syrup, brown sugar, vanilla extract, and cinnamon together with an electric mixer in a large bowl until combined. Stir oats, whole-wheat flour, all-purpose flour, sunflower seeds, golden raisins, dried pineapple, pineapple juice, baking soda, baking powder, and salt into the shortening mixture to make a sticky dough.
• Pinch off about 1 1/2 tablespoon of dough per cookie and roll into balls about 1 1/4 inch across; arrange on the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

SUNFLOWER CARROT PATTIES

Steps:

• Combine all ingredients and mix well.
• Chill for 1 hour if possible.
• Heat a griddle or large skillet, non-stick preferably, over medium heat.
• Add olive oil.
• Using a 1/4 cup measure, spoon mixture into the hot oil in the skillet, flattening into about a 1/2 inch thick patty shape.
• Cook for about 4 minutes on each side.
• Be careful not to have the heat too high or the sweet carrots will brown too fast.