Florence's Carrot Cake

I received this recipe from a neighbor of mine many years ago. I've dug it up again and added a bit of fresh zucchini and there's just no other carrot cake like this. As you all know there are many variations of Carrot Cake. This one has no pineapple, no coconut, but stacks of almonds. It's easy to make and tastes better with age. I love to freeze this cake.

Florence's Carrot Cake

• Grate 3 cups of raw carrots, set aside.
  
• 2 C. white sugar
• 11/4 salad oil
• 2 tsp. baking soda
• pinch of salt
• 2 tsp. cinnamon
• 1 tsp. vanilla
• 4 eggs
• 2 C white flour
• 11/2 C. chopped almonds and walnuts

Follow normal cake making directions.

1. Mix sugar, oil, and add the dry ingredients. Slowly add all the eggs and flour, and don't forget the yummy almonds. I actually don't use any walnuts. I prefer almonds.
2. Now add the carrots to the batter.
3. Bake in a well greased 9x13 pan at 350' for 45 minutes.
   

Frosting

• 1/4 C. margarine
• 1C powdered icing sugar
• 4 oz. cream cheese
• 1/4 tsp. vanilla

Melt margarine, add cream cheese and blend until smooth. Add powdered sugar and spread on cake when cool. Again, I sprinkle more chopped almonds on top.

When it is completely cooled, I cut it up into sections with saran wrap and stick it in my freezer.
But one other option is to phone a bunch of friends, brew a fresh pot of coffee and have a sampling of this terrific cake. Mine is all set to go along on my camping trip this week.
It's about those yummy almonds. What's camping with out a fresh piece of cake and freshly brewed coffee over the fire pit.

Summer Cake

Lisa's Summer Cake
3/4 c flour
1 tsp baking powder -			dry stuff
1/4 tsp salt
1/2 c sugar
1/4 c milk			wet stuff
1/8 c veg oil (canola) -
1 egg
1/2 tsp cinnamon
2 tbl brown sugar -			topping
dot with butter
- whisk up your wet stuff until combined.
-add your dry and fold in.
-pour into a greased 9" round pan and spread evenly
-cut up fruit
and put thickly on cake, or sprinkle with berries.
-sprinkle toppings over fruit
-bake @ 400F for 25 min or until done.
-Serve warm with vanilla ice cream for best results.
Note: Blueberry and Nectarines are my favorite combo! finished! unbaked

Lemon/Yogurt Pound Cake

I can't take credit for this cake. Again, Betty had a recipe just when I needed one. Later I served this sliced with whipped cream drizzled with fresh blueberries and strawberries. How delightfully easy and such a beautiful presentation. Many thanks to Betty for sharing.

Ingredients

6 egg whites, room temp.

1/4 tsp cream of tartar

1/2 cup sugar

1 cup butter or marg, softened

1 1/2 cups sugar

6 egg yolks

2 tsp grated lemon peel

2 Tbsp lemon juice

3 cups flour

1 tsp baking soda

1/4 tsp salt

1 cup plain yogurt

Beat egg whtes with cream of tartar until soft peaks form. Add first amt of sugar gradually, beating continually until mixture is stiff and glossy. Set aside.

Cream butter and second amt of sugar. Beat in egg yolks one at a time. Mix in grated lemon peel and juice.

Add flour, baking soda and salt alternately with the yogurt. Beat until smooth after each addition.

Gently fold egg whites into batter. Pour into a greased 10" tube pan.

Bake 350 for approx 1 hour, remove from oven and let cool.
Remove from pan by loosening sides with knife. Invert on plate.
Dust with icing sugar before serving.

Tanning Teddy Bear Cupcakes

ok ladies, can't honestly share the recipe with you for the fear of disappointing you that i used a .......are you ready, oh i can hardly say the words......a mix. please forgive me...... but i was sure that the decorating would please you......i saw this idea in an old recipe book that i had not looked in for a longtime, a cake decorating one, and since i am not really adventurous or creative it looked simple enough so i did it. i can't find my camera........low and behold i found this picture on the net......Flicker. . and "cupcakes take the cake", both great sites.

. KIDS WHERE IS THE CAMERA! anyways i thought it would be fun for any of you to try.......

so bake cupcakes..scratch or not

frost with favorite frosting

dip the cupcakes in graham crumbs

cut those sour strips to size

lay a teddy graham on the towel

place one of those cutsie umbrellas over the bears

these are so cute it almost makes me giddy

my cousins daughter has a dark complexion so hers is a chocolate teddy graham, so cute.

Tomato Soup Cake

This is an old recipe I thought my mom had made up...I've just been making it so long. Much to my delight I found out Betty r makes this too and I am assuming then that a lot of you do. In fact, a scrounge through my old Mennonite Cookbook shows that it is indeed in there...the one which is almost identical to the one I use was submitted by Mrs. Anna Buhler, Niverville, Manitoba in the 1977 (21st printing) of the Mennonite Treasury of Recipes.

INGREDIENTS

1/3 cup butter
1 cup sugar
2 eggs
2 cups flour
1/4 tsp salt
1 1/2 tsp baking pwd
1 tsp baking soda 1 tsp cinnamon ( I always more cinnamon )
1 tsp allspice (I often substitute cardamon instead)
1 tsp nutmeg
1 tin tomato soup
1/2 cup chopped nuts
1 cup raisins


Mix the butter and sugar until light and fluffy...add eggs. Sift together the dry ingredients and add slowly until well mixed. Add the tomato soup, nuts and raisins. Bake in greased pan in 350 oven for 45 to 50 minutes.

Chocolate Spice Cake

I have just a very few recipe books at home...most recipes are written on scraps of paper here and there and shoved between the pages of the better cookbooks. One such recipe is written on a paper so thin with wear that I really am glad to post it here if just to preserve it. I haven't a clue where it came from originally but it is an old standby for me. Rich and moist with a hint of spice, this cake disappears quickly in my home.

• Ingredients
• 3/4 cup butter or margarine
• 1 1/2 cups white sugar
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp allspice
• 2 eggs
• 1/2 cup buttermilk
• 3/4 tsp baking soda
• 1 tsp. baking powder
• 1/2 cup cocoa
• 1/2 cup boiling water
• 2 cups flour

• 

Cream the butter. Beat in the sugar and add eggs one at a time.

Beat until creamy.


Dissolve soda in the buttermilk.

Sift all dry ingredients together and add alternatively to the first mixture with the buttermilk. Dissolve cocoa with the boiling water and add at the end.

Bake in a 350 oven for 30 to 40 minutes. Ice with your favorite frosting if you choose although it is fine just the way it is.

NOTE: For these pictures I was making a double batch in order to put in large pyrex 'squares' pan.