Wednesday, July 9, 2014





Baking a better carrot cake


August 23. 2013 9:57PM
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LIMA — When Tammy Point was in the Navy and stationed in Hawaii — try to choke down your envy — she bought a boxed carrot cake mix on a whim one day. On the back of that box was a recipe that she has made her own over the years.


“And it’s not on the box anymore,” she said, smiling.


Point admitted she has stomach trouble and can’t easily digest grease or oil, so she decided to substitute applesauce for oil in her baked goods. And it’s not just any applesauce. She enjoys making her own, shunning the added sugars.


“I’ve gone out of my way to try to find ways to avoid (oil),” Point said.


Point tries to eat fresh often, growing a garden and canning or freezing its produce. This is what she was taught as a young girl in Nebraska, and it stuck.


“When we were growing up, if we didn’t grow it, we didn’t eat it,” she said. “Fresh is kind of expensive, so if you can, grow it yourself. … It’s just healthier.”


Point is activity director at Lima Manor, and she helps with bake sales there a few times a year. Her carrot cake is really popular with residents.


“Yeah, it makes me feel pretty good,” she said.


Point is happy contributing to her household with baked goods, while her husband, Jeff, cooks.


“I don’t like cooking. I love baking,” she said. “And he loves (cooking), so I do dishes. It’s a great tradeoff.”


Have a suggestion for who should be featured in this spot? Email asterrett@limanews.com.






Tammy Point


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