Recipes for March 25

Carrot Cake

2 c. sugar

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

4 eggs

1 1/2 c. oil

2 c. grated carrots

Mix all the dry ingredients. Add the oil. Mix well. Add eggs, one at a time. Add the carrots. Lightly coat two 9-inch round pans with cooking spray and flour or put wax paper in the bottom of the pan and spray with cooking spray and flour. Pour half of the batter equally between the two pans. Bake at 350 degrees for 40 to 45 minutes.

Icing

1 lb. powdered sugar

1 stick butter, softened

8 oz. cream cheese, softened

2 tsp. vanilla

1 c. coconut

1 ½ c. chopped walnuts

Cream the butter, cream cheese and vanilla with an electric beater. Add the powdered sugar, a little at a time. Hand mix well. Add coconut and walnuts. Ice the cake.

Kathy Gergen

Duluth

Pumpkin Muffins or Applesauce Muffins

2 eggs

1 c. sugar

1/2 c. oil

1/4 c. water

1 c. mashed pumpkin (fresh, frozen or canned)

1 1/2 c. flour

1/2 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1/4 tsp. allspice

1 tsp. baking soda

1/2 c. chocolate chips

1/2 c. chopped nuts, optional

cinnamon/sugar mix for topping

Mix the eggs, sugar, oil, water and pumpkin in a bowl and mix the flour, salt, nutmeg, cinnamon, allspice and baking soda together in another bowl. Combine the two mixtures and add the chocolate chips and nuts. Pour the batter into muffin tins and sprinkle fairly heavily with cinnamon sugar mix. Bake at 350 degrees for 25 minutes. If using dark, colored pans or glass, bake at 325 degrees. Note: I use 1 cup of applesauce and nuts during the apple season and pumpkin and chocolate chips for Thanksgiving time. Makes 15 muffins.

Betty Schramm

Duluth

Lemon Cooler

Crust:

1 c. flour

1/4 lb. margarine

1/4 c. ground nuts

Mix the ingredients and pat evenly into a 13 x 9 inch pan. Bake for 15 to 20 minutes at 400 degrees. Let cool.

First layer:

2 - 8 oz. pkg. cream cheese

2 c. confectioner's sugar, sifted

6 oz. Cool Whip

Mix the first two ingredients together. Fold in the Cool whip. Pour on top of the crust and spread evenly.

Second layer:

4 pkg. instant lemon Jell-O pudding mix

5 to 5 1/2 c. whole milk

6 oz. Cool Whip

chopped nuts

small amount of finely grated lemon rind

Mix the pudding according to directions. Pour over the first layer and let stand for approximately one hour in the refrigerator. Cover with Cool Whip. Sprinkle with chopped nuts. Serves 12.

Marie Fegley

Duluth

Tags: scrapbook, life, recipes, food