Cakes, cakes and MORE cakes.....

Now, I am one that LOVES chocolate cake, as does most of my family, but there ARE other cakes out there! No kidding! Let me share some other recipes for cakes OTHER than chocolate!

CARROT CAKE (this won me a blue ribbon at the county fair when I was a teen)

• 1 c. sugar
• 1 c. vegetable oil
• 3 eggs
• 1 tsp. salt
• 1 1/3 c. flour
• 1 1/3 tsp. baking soda
• 1 1/3 tsp. baking powder
• 1 1/3 tsp. cinnamon
• 2 c. grated carrots
• 1/2 c. chopped walnuts
• 3/4 c. raisins

Combine sugar and oil. Add eggs, one at a time, beating well. Sift dry ingredients together and add to mixture, beating well. Fold in carrots, raisins and nuts. Put in greased 9 x 13 inch cake pan. Bake in 300 degree oven for 1 hour. Frost with:

CREAM CHEESE ICING:

• 4 oz. cream cheese
• 1/4 c. butter or margarine
• 2 tsp. vanilla
• 3 to 4 cups powdered sugar

Cream butter and cream cheese together. Add vanilla and enough powdered sugar to make of spreading consistency. Frost cooled cake.


OATMEAL CAKE

• 1 1/4 c. boiling water
• 1 c. rolled oats
• 1/2 c. butter or margarine
• 1 c. white sugar
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/3 c. flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon

Pour boiling water over the oats. Set aside. Cream the margarine and add the sugars. Add the eggs and beat well. Now add the oat mixture and vanilla. Mix together the flour, salt, baking powder, baking soda and cinnamon; add to above mixture. Bake in a greased and floured 9 x 13 cake pan at 350 degrees for about 35 to 40 minutes. Top while hot with topping.....

TOPPING:

• 1/2 c. butter or margarine
• 1 c. brown sugar
• 1/2 c. evaporated milk
• 1 c. coconut
• 1/2 c. chopped pecans

Combine butter or margarine, sugar and the milk in a saucepan. Bring to a boil. Remove from heat and add coconut and pecans. Pour on top of hot cake and place under broiler until topping is bubbly. Watch very closely!!!!


PRIZE WINNING COCONUT CAKE

• 1/2 c. melted margarine or butter
• 1 c. coconut
• 1 white cake mix, prepared according to directions on box
• 1 c. cold milk
• 1 8 oz. Cool Whip
• additional coconut, toasted if desired

Pour melted margarine into a 9 x 13 cake pan. Sprinkle 1 cup coconut over margarine. Pour cake mix over coconut. Bake according to directions on cake mix box. Remove from oven and immediately pour cold milk over hot cake. Let cool completely. Spread with Cool Whip and top with additional coconut. Store in refrigerator.


ORANGE CREAM CAKE not so much from scratch but it's yummy and creamy!
Cake:

• 1 white cake mix
• 1 envelope unsweetened orange Kool Aid
• 3 eggs
• 1 c. water
• 1/3 c. oil

In mixing bowl combine cake mix, KoolAid, eggs, water and oil. Beat at medium speed for 2 minutes. Pour into ungreased 9 x 13 pan. Bake at 350 for 25 - 30 minutes. Poke holes in cake with meat fork and cool for 30 minutes.

Topping:

• 2 3 oz. pkg orange gelatin, divided
• 1 c. boiling water
• 1 c. cold water
• 1 c. cold milk
• 1 tsp. vanilla
• 1 3 oz. pkg instant vanilla pudding
• 1 8 oz. container Cool Whip

Dissolve 1 package of orange gelatin in boiling water. Add cold water and pour over cake. Cover and refrigerate for 2 hours. After 2 hours, combine cold milk, vanilla, the other pkg of orange gelatin and the instant pudding. Beat on low for 2 minutes. Let stand for 5 minutes then fold in the Cool Whip. Spread on cake. Store in refrigerator.


BANANA CAKE

• 1/2 c. margarine or butter
• 1 1/2 c. sugar
• 2 eggs
• 2 tsp. baking soda
• 1/4 c. milk
• 1 1/2 to 1 3/4 c. flour
• 3 mashed bananas

Cream margarine and sugar until well blended. Beat in eggs, one at a time. Combine flour and baking soda and stir into mixture until moistened. Add milk and mix until well blended, the add the mashed bananas and mix well again. Pour into greased and floured round pans or 9 x 13 oblong pan. Bake at 350 degrees for 30 to 35 minutes. Frost with banana frosting, cream cheese or buttercream frosting

BANANA FROSTING

• 1/4 c. margarine
• 1/2 tsp. salt
• 2 tsp. vanilla
• 3 c. powdered sugar
• 1/3 c. mashed banana
• 1 to 2 drops yellow food coloring

Mix margarine, salt, vanilla and 1/3 of the sugar. Add mashed banana and remaining sugar alternately; mix until smooth and creamy.


I've got more recipes but I'm outta time for today. Enjoy!

Speaking of zucchini......

Yes, that garden plant that produces BUSHELS of squash! Believe me, one plant is enough to supply a family of four, but the newbie gardeners usually plant several plants then wonder what to do with it all.....

Pumpkin Zucchini Bread

• 3 eggs, lightly beaten
• 2 cups sugar
• 1 cup mashed pumpkin
• 1 cup butter, melted
• 1 tablespoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini
• 1 cup chopped walnuts, optional

Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
Mix eggs and sugar together, then stir in the pumpkin and butter. Stir dry ingredients together and add to egg mixture. Mix well. Stir in the zucchini and nuts.
Divide into pans and bake 45 to 50 minutes or until the loaves test done.
Cool in pans ten minutes before removing to wire racks to cool completely.

Chocolate Chip Zucchini Bread (I cannot keep this around long enough to freeze any!)

• 6 eggs
• 4 cups sugar
• 2 cups oil
• 4-5 cups shredded zucchini
• 6 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• 1 (12 ounce) package miniature or regular chocolate chips

Preheat oven to 325 degrees.
Beat together eggs, sugar and oil.
Add zucchini and remaining ingredients, mixing well.
Bake in 4 well-greased loaf pans for about one hour.
Freezes well, if there's any left after your family goes through the kitchen.

Chocolate Zucchini Bread

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 cups zucchini, peeled, shredded (about 1 medium)
• 2 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well.
Pour into two greased 8x4x3-inch loaf pans.
Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

FROSTED ZUCCHINI BROWNIES

• 2 cups zucchini, shredded
• 1 1/2 cups sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/3 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup walnuts, chopped (optional)

Frosting

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup miniature marshmallow or marshmallow creme
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped (optional)

Combine zucchini, sugar and oil. Add dry ingredients (sifted together if you'd like) and mix well.

Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.

Cool 30 minutes.

For frosting, melt butter in a saucepan on medium heat.

Stir in sugar and milk, and bring to a boil, stirring frequently.

Boil and stir 1 minute, then remove from heat.

Stir in chocolate chips and marshmallows or marshmallow creme until melted.

Add vanilla and quickly spread over brownies.

Sprinkle with walnuts if desired.

ZUCCHINI "APPLE" PIE

• 2 large zucchini
• 1 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 9 inches prepared double crust pie crusts

Peel zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie) Gather 3 cups of zucchini and toss with lemon juice and salt, place in frying pan and cook until tender crisp. In a separate bowl, mix together cinnamon, sugar, and flour. Add cooked zucchini to sugar mixture and mix well (it will be runny) Pour into prepared crust and top with second crust. Sprinkle with sugar. Make slits to release steam. Dot crust top with butter. Bake at 450°F for 10 minutes then lower temperature to 350°F for another 40 minutes. Cool and enjoy!


ZUCCHINI JAM

• 8 cups zucchini, peeled, seeded and pureed
• 1 cup lemon juice
• 2 (6 ounce) packages raspberry Jell-O gelatin
• 6 cups sugar
• 1 (1 3/4 ounce) package pectin

Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat. Allow to boil for 15 minutes. Add, sugar, Jello and pectin and stir until dissolved. Continue boiling for 10 minutes, stirring occasionally. Pour into sterilized jars and seal.

Catching up

It's been a month, give or take a few days, since I've last written anything. We homeschool and started our lessons on September 8th, right in the middle of harvesting and preserving our garden produce and then processing chickens last weekend. It's been BUSY around here!

Yes, autumn is here, and here in northern Michigan it's getting colder. Time for stews, warmer meals and anything to use up those apples and pumpkins!

BEEF BARLEY SOUP IN THE CROCKPOT

• 1 lbs beef round steak or beef chuck, diced or sliced thinly
• 2 cups chopped carrots
• 1 stalk celery, diced
• 1 large onion, chopped
• 1 (16 ounce) can tomatoes, cut up
• 1/2 cup frozen corn
• 1/2 cup frozen green bean
• 2/3 cup barley
• 1 tablespoon dried parsley flakes
• 2 tablespoon beef bouillon granules or 6 beef bouillon cubes
• 2 teaspoons salt
• 3/4 teaspoon dried basil
• 8 cups water

In skillet brown beef. Place carrot, celery, green pepper, onion, corn and green beans in crock pot. Put meat on top. Combine tomatoes, barley, parsley, bouillon, salt and basil. Pour over meat. Add water. Cover and cook on LOW for 10-12 hours.

Served this stew with:

FRENCH BREAD ROLLS

• 1 1/2 cups water
• 1 tablespoon active dry yeast
• 2 tablespoons sugar
• 2 tablespoons olive or vegetable oil
• 1 teaspoon salt
• 4 cups flour

Mix together warm water, yeast and sugar and let stand for about 10 minutes. In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour. Stir well to combine. Stir in remaining flour 1/2 cup at a time, beating well after each addition. Turn out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl and place dough in and turn to coat with oil. Cover with cloth and let rise in warm place until doubled, about 1 hour. Deflate the dough and turn out onto floured surface. Divide dough into 16 equal pieces and form into rounds. Place rolls onto lightly greased baking sheet at least 2" apart. Cover rolls with cloth and let rise until doubled, about 40 minutes. Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.

OR Place all ingredients in bread machine in the order suggested by bread machine manufacturer. Set on dough setting. When cycle is done, form into 16 balls and place on lightly greased baking sheet. Let rise until double. Bake at 400 degrees for 18 to 20 minutes.


Here's a yummy apple cake!

CARAMEL APPLE CAKE

CAKE

• 3 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
• 1 teaspoon salt
• 1 1/4 cups brown sugar
• 1 1/2 cups vegetable oil
• 1 cup white sugar
• 3 large eggs
• 3 teaspoons vanilla
• 1 cup chopped pecans (optional)

CARAMEL GLAZE

• 1/2 cup butter
  
• 1 cup brown sugar
• 1/4 cup half-and-half cream (I've use milk)
• 1 teaspoon vanilla

Set oven to 350°F. Set oven rack to second-lowest position. Grease a 12-cup bundt pan.

In a bowl, sift flour, cinnamon, baking soda, baking powder and salt. Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat. In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.

In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes). Gradually beat in the remaining flour mixture until combined. Fold in the chopped apple mixture and pecans into the batter. Transfer to prepared bundt pan. Bake for about 1 hour or until the cake tests done. Transfer the cake to a rack then prepare the caramel glaze.

To make the glaze: melt butter in a small heavy-bottomed saucepan. Whisk in 1 cup brown sugar then the half and half or cream. Continue whisking until the glaze is smooth and comes to a boil. Add in 1 teaspoon vanilla, and remove from heat. Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan. Let the cake sit for 15-20 minutes to absorb the glaze. Turn the cake onto a platter, then pour the remaining glaze over the cake. Let stand until cool (at least 1 hour) before slicing.

Pumpkin Zucchini Bread

• 3 eggs, lightly beaten
• 2 cups sugar
• 1 cup mashed pumpkin
• 1 cup butter, melted
• 1 tablespoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini
• 1 cup chopped walnuts, optional

Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
Mix eggs and sugar together, then stir in the pumpkin and butter. Stir dry ingredients together and add to egg mixture. Mix well. Stir in the zucchini and nuts.
Divide into pans and bake 45 to 50 minutes or until the loaves test done.
Cool in pans ten minutes before removing to wire racks to cool completely.