APRICOT NECTAR CAKE
Linda Beauregard

1/2 cup oil
4 eggs
1 cup apricot nectar
1 box yellow cake mix

Mix at medium speed until blended. Pour into tube pan. Bake at 350 for 45 - 50 minutes.

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APRICOT DATE BARS
Linda Beauregard

1/2 cup butter
1 1/2 cups of graham cracker crumbs
1 (8 oz) pkg chopped dates
1 (4 3/4 oz) jar strained apricot baby food
1 (14 oz) can of sweetened condensed milk
1 (3 1/2 oz) can of flaked coconut
1/2 cup coarsely chopped walnuts

Preheat oven to 350 (325 if using glass dish). In 13x9 inch pan melt butter; sprinkle crumbs evenly over butter. In a small bowl combine dates with baby food. Spoon evenly onto crumbs. Pour sweetened milk evenly over dates. Top with coconut and nuts and press down gently. Bake 30 - 35 minutes or until lightly browned. Cool before cutting. Loosely cover any leftovers.

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AUNT KATHLEEN'S BUNDT CAKE
Linda Beauregard

1 pkg yellow cake mix
1 pkg vanilla instant pudding
1/2 cup Crisco oil
5 eggs
2/3 cups sour cream
2 small cans (5-6 oz) Hershey's chocolate syrup

Mix all but chocolate syrup. Beat 5 minutes. Put 2/3 batter into greased and floured tube pan.

Mix 2 cans chocolate syrup into remaining batter and pour over top. Bake at 350 for one hour.

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BACARDI RUM CAKE
Judy Levandoski

CAKE:
1 cup chopped pecans or walnuts
1 pkg yellow cake mix
1 pkg Jell-O Vanilla Instant pudding & pie filling 3 3/4 oz.
4 eggs
1/2 cup cold water
1/2 Wesson Oil
1/2 cup Bacardi Dark Rum (80 Proof)

GLAZE:
1/4 lb butter
1/4 cup water
1 cup granulated sugar1/2 cup Bacardi Dark Rum

* If using yellow cake mix with pudding already in the mix, omit instant pudding. Use 3 eggs instead of 4, 1/3 cup of oil instead of 1/2

Preheat oven to 325. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake one hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

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GRANNY BOSSIE'S BLACKBERRY CAKE
Linda Beauregard

1 cup Crisco
2 cups sugar
4 eggs
1 cup buttermilk
1 cup berries
3 cups flour
2 tsp baking powder

1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 cup raisins

Heat over to 350. Cream sugar and Crisco. Add eggs, then milk. Mix dry ingredients. Add to creamed mixture. Add berries last. Hint: Soak raisins in water, drain and coat with flour.

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CARROT RAISIN COOKIES
Betty Shaw

1 cup unsifted flour
1/4 cup nonfat dry milk
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup margarine
1/3 cup firmly packed brown sugar
1/3 cup dark corn syrup
1 egg
1 1/4 cups quick oats
1 cup shredded carrot
1/2 cup raisins

Stir together flour, milk powder, cinnamon and salt. In a large bowl beat margarine and sugar until smooth. Add corn syrup and egg; beat until well mixed,

With mixer at low speed, add flour mixture, beating until well mixed. Stir in oats, carrot and raisins. Drop by heaping teaspoonful 1 inch apart on greased cookie sheet. Bake 350 for 10 to 12 minutes or until bottom is lightly browned. Cool slightly before removing from cookie sheet. Makes about 6 dozen.

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CARROT CAKE

2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp soda
1 tsp salt
1 1/2 cups salad oil
3 eggs
1 small can crushed pineapple with juice
2 tsp vanilla
7 oz coconut
1 cup chopped nuts
2 cups shredded raw carrot

Mix dry ingredients, coconut, carrots and nuts in a large bowl. Stir in all at one time the oil, eggs, pineapple and vanilla. Pour into 10X15 pan. Bake 350 35-40 minutes.
FROSTING
6 oz cream cheese, 1 1/4 lb butter, 1 lb powdered sugar, salt. Mix together until creamy on cooled cake.

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CHEESECAKE PUMPKIN BARS
Fr. Robert D'Aversa, TOR

1 (16 oz) box pound cake
3 eggs
2 TBS oleo, melted
4 tsp pumpkin pie spice
1 (8oz) pkg cream cheese
1 (14 oz) can Eagle Brand milk
1 (16 oz) can pumpkin
1/2 tsp salt
1 cup chopped nuts

Preheat oven to 350. In a large bowl on low speed, combine cake mix, 1 egg, oleo and 2 tsp pumpkin pie spice until crumbly. Press onto bottom of 15 X 10 inch jelly roll pan.

In a large bowl, beat cheese until fluffy. Gradually beat in milk, 2 eggs, canned pumpkin and 2 teaspoons pumpkin pie spice and salt, mix well. Pour over crust, sprinkle with nuts. Bake 35-40 minutes or until set. Cool. Chill. Cut into bars. Store in refrigerator.

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CHOCOLATE DELIGHTS
Alice Walls

2 cups graham cracker crumbs
1 cup chopped pecans
3/4 pkg of 12 oz semi chocolate chips
1 can Eagle Brand milk (can use fat-free)

Mix all together. Put in greased 9X13 pan. Bake 20 minutes at 350. Do not over bake.

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COCONUT RICE PUDDING
Minerva Rodriguez

1 can coconut cream
1 tsp ginger powder
1/4 tsp cloves
2 tsp cinnamon
1 1/2 cup rice (raw)
1/2 cup sugar
1 1/4 tsp salt
1/2 cup raisins
2 TBS butter
3 cups water
1 cup milk (warm)

Cover rice with water and set aside. Drain rice and in a 2 quart pot, put the water, coconut cream, salt, ginger and cloves on the stove on high. When it starts to boil, add drained rice, bring to a boil once more and lower heat to medium. Leave at that temperature for 15 minutes, stirring once at the half way point.

Add sugar, raisins, 1/2 cup milk. Cook at low temperature for 15 minutes, stirring twice this time. Add butter and remaining milk. Remove from stove and serve in two platters. Sprinkle with cinnamon. Cool and serve.

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COFFEE CAKE
 

1 cup quick oats
1/2 cup butter
1 14 cup boiling water
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla

Mix oats, butter and water and let stand 200 minutes. Mix both sugars and the eggs. Blend all ingredients and beat at medium speed 3 minutes. Bake in a greased and floured 10X14" pan. Bake 350  30-35 minutes.

TOPPING
6 TBS melted butter
3 TBS cream
1/2 cup sugar
1/2 tsp vanilla
1 cup nuts
1 cup coconut
Spread on warm cake. Slide under broiler until Lightly toasted.

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COFFEE TORTONI
Fr. Robert D'Aversa, TOR

1 cup heavy cream
1/4 cup sugar
1 TBS instant coffee
1 tsp vanilla
few drops almond extract
1 egg white
2 TBS sugar
1/4 cup finely chopped toasted almonds
1/4 cup toasted flaked coconut, crumbled.

Whip cream; fold in 1/4 cup sugar, instant coffee and flavorings. Beat egg white to soft peaks; gradually add 2 TBS sugar and beat to stiff peaks. Combine almonds and coconut. Fold egg white and half of nut mixture into whipped cream. Spoon into 8 paper baking cups set into muffin pans or pour into an 8X9X2" pan. Sprinkle remaining nut mixture on top; freeze firm. Trim with maraschino cherry halves.

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DAVID'S SECRET CHOCOLATE CHIP COOKIES
Bro. David Liedl, TOR

Preheat oven to 350

1 cup shortening
1/2 cup granulated sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp salt
1 tsp soda
1 - 12 oz pkg chocolate chips

Cream together shortening, sugar, salt, soda, eggs, vanilla. Gradually add flour. Mix in chips. Drop by teaspoon onto lightly greased cookie sheets. Bake 8 - 10 minutes.

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FOUR-LAYER DELIGHT
Bro. David Liedl, TOR

1 cup butter, melted
1 3/4 cups flour
1/2 cup finely chopped walnuts
Spread in 9X13" pan and bake 15 minutes. Let cool.

1 cup Cool Whip
1 8 oz pkg cream cheese
1 1/2 cup powdered sugar
Mix until almost thick and pour over 1st layer.

2 - 3oz pkgs instant chocolate pudding (or pistachio)
3 cups of milk

Mix until almost thick. Pour over 2nd layer
Cover with cool whip. Sprinkle with chopped nuts. Serves 12

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FRENCH APPLE PIE WITH BRIE
Fr. Robert D'Aversa, TOR

CHEESE FILLING:

4 oz Brie
3 TBS sugar
1 egg

Glaze: 1 egg white, 1 tsp sugar & water

pie crust top & bottom

APPLE FILLING
3 cups thinly sliced apples
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1/4 cup sugar
1/2 cup half & half
1 egg yolk

Heat oven to 400. Cover bottom & sides of 10" tart pan with pie crust. In a food processor or blender, blend cheese with rind, 3 TBS sugar and 1 egg until creamy. Spread over bottom of pan

In medium bowl, combine apple slices, lemon juice and peel, mix well. Arrange apples evenly over cheese filling. In same bowl, combine 1/4 cup sugar, half & half and 1 egg yolk; mix well. Pour over apple Mixture.

Make lattice top with remaining crust. Brush with Glaze mixture. Bake at 400 for 45 - 50 minutes or until golden brown. Cool completely.

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FROSTED PUMPKIN BARS
Betty Shaw

2 cups flour
2 tbs baking powder
1/2 tsp salt
2 cinnamon
1 tsp soda
4 eggs
2 cups canned pumpkin
2 cups sugar
1 cup oil
1 cup nuts (chopped)

Sift first five ingredients together. Add the oil, sugar, pumpkin and eggs. Beat well and add the nuts. Pour into a greased 9x13" pan. Bake at 350 for 25 minutes. Frost.

FROSTING
1 (3oz) pkg cream cheese, 1 TBS cream or milk, 3/4 stick margarine, 1 tsp vanilla, 1 1/3 cup powdered sugar, 3/4 stick margarine.

Cream cheese and butter. Add remaining ingredients and mix until of spreading consistency.

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FROSTED TOFFEE BARS
Carole Barone

2 cups oats
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup chocolate chips
1/4 cup peanuts

Heat oven to 350. Grease 9" square pan. In a medium bowl combine oats, brown sugar and butter, mix well. Spread in pan and bake 13 minutes or until golden brown.

Melt chocolate chips in small heavy saucepan over low heat. Spread over oat mixture. Sprinkle with nuts. Chill until chocolate is set. Cut into squares. Refrigerate in tightly covered container. (Recipe may be doubled. Cook in jelly roll pan.)

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GENNARO COOKIES
Fr. Robert D'Aversa, TOR

5 cups flour
6 tsp baking powder
1 cup sugar
1 cup Crisco

Mix dry ingredients, then add:

6 eggs
2 TBS vanilla

Shape and bake at 350 until bottoms are light brown.

ICING:
Combine confectioner's sugar, lemon or almond extract and a bit of water to make a paste. Dip cookies. May be topped with sprinkles.

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HARVEST PUMPKIN CHEESECAKE
Alice Walls

CRUST:
1/2 cup graham cracker crumbs, 1/3 cup butter, melted, 1/3 cup sugar. Combine and press into greased 10" spring form pan. Bake 325 for 10 minutes. Cool.

FILLING:
2 - 8 oz pkgs. cream cheese, softened
1 cup coffee cream
1 cup pumpkin
3/4 cup sugar
4 egg yolks
3 TBS flour
1/2 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
4 egg whites

Mix all together except egg whites. Beat egg whites until stiff. Fold into mixture. Pour into crust and bake at 325 for 1 hour, or until knife comes out clean.

TOPPING:
1 cup of sour cream, 2 TBS sugar, 1/2 tsp vanilla
Combine and pour over warm cheesecake. Bake 5 minutes. Cool and chill overnight.

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HEIRLOOM CARROT CAKE
Betty Shaw

3 cups oil
3 cups sugar
6 eggs
1 cup raisins
1 cup chopped pecans
1 tsp salt
3 tsp soda
3 cups flour
3 tsps cinnamon
6 cups grated carrots

Beat oil, eggs, sugar. Add dry ingredients which have been sifted together. Mix raisins, nuts and carrots. Fold into batter. Bake 1 hour at 300. Makes 2 layers (9x13 inch) pans.

ICING:
8 oz cream cheese
1 lb margarine
1tsp vanilla
1 lb confectioner's sugar
Sprinkle frosted cake with 6 oz chopped pecans and 3 oz black walnuts.

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JANET'S CHERRY CAKE
Alice Walls

1 pkg Betty Crocker white cake mix
3 egg whites
1 1/4 cup water
1/3 cup vanilla yogurt
1 can cherry pie filling
1 - 8 oz cool whip

Mix cake mix, water egg whites and yogurt for 2 minutes at medium speed. Pour into 9x13" (I use glass) pan. Drop spoonfuls of cherry pie filling on top  then swirl with a knife. Bake for about 40 minutes. Cool and top each piece with a spoonful of Cool Whip.

Simple, low-fat and delicious!

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JEWISH APPLE CAKE
Betty Shaw

Have ready 3 or 4 apples, peeled and sliced thick, sprinkled with cinnamon and sugar. Mix together in a large bowl:

2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 cup oil
4 eggs
1/3 cup orange juice
3 tsp vanilla extract
Mix for 10 minutes, medium speed.

In an angel food pan, lightly greased, put a layer of batter, add a layer of apples, a layer of batter, etc. Ending with a layer of batter. (Two layers of apples and three of batter) Bake at 350 for 1 1/2 hours. The last 1/2 hour cover with a piece of foil.

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JOYCE BISHOP'S BLONDE BROWNIES
Alice Gill

1 1/2 sticks of butter
2 cups brown sugar
3 eggs
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 1/2 cups chopped nuts (pecans are good)
1 - 12 oz bag chocolate chips

Preheat oven to 350. Melt butter and add sugar. Beat eggs and add to sugar and butter. Sift flour, baking powder and salt and add to butter, sugar and egg mixture. Add nuts and vanilla. Spread in 9x12" pan. Sprinkle chocolate chips over batter in pan. Bake at 350 for 20-30 minutes.

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KATHLEEN'S HURRY PIE
Alice Walls

1 can eagle Brand milk (can use fat-free)
juice of 2 lemons
2 baked pie crusts
19 oz Cool Whip
1 large can pineapple drained

Stir lemon juice into milk. Fold in Cool Whip and add pineapple. Pour into pie shell and chill. Makes 2 pies. You can substitute graham cracker crust (very good). Try this with cherry (or any other flavor) pie filling.

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LADY JACOBA'S ALMOND COOKIES
Linda Beauregard
          a favorite of St. Francis
 

2 cups honey
1 cup almonds
1 cup sugar
1/2 cup Crisco
4 eggs
1 tsp cinnamon
1/2 tsp cloves
orange peel
5 cups self rising flour

Grinding the almonds, grate rind of 1 orange and mix with sugar, spices and flour in a large bowl.

Make a well in the flour mixture and add the honey and eggs, working in well. Knead for 20 minutes. Estimate the amount of flour to make a stiff but wet dough. Flatten in trays and refrigerate overnight.

Cut into pieces, shape and bake at 375 until very lightly browned.

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MARLENE'S POPPY SEED CAKE
Linda Beauregard

1 pkg yellow cake mix (without pudding)
1 box vanilla instant pudding
4 eggs
3/4 cup sherry
1/2 cup Crisco-Oil
8 oz sour cream
1/4 cup poppy seeds

Oil pan with oil. Beat ingredients for about 2 minutes at medium speed. Bake at 350 for 45 or 50 minutes.

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MICROWAVE CHEESE FLAN
Amy Ocasio

1/4 cup water
1 cup sugar
1 can evaporated milk
1 can condensed milk
6 eggs
1 tsp vanilla
8 oz cream cheese

In a microwave pan mix the water and sugar. Cook for 5 to 7 minutes until caramel forms. Let it cool

In a blender mix the remaining ingredients, putting first the liquids and leaving the cheese for last. Pour the mixture slowly into the pan with the caramel. Put into the microwave oven for approximately 12 - 14 minutes.

Cool and serve, inverting the whole flan onto a platter or desert dish so that the caramel is on the top.

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MICROWAVE FUDGE
Amy Ocasio

1 box confectioner's sugar
3/4 cup coca
1 stick butter
1/4 cup evaporated milk

Cook 2 minutes and stir. Cook 2 more minutes and stir in 1 TBS vanilla. Cook 4 minutes and stir. Optional: stir in 1 heaping tablespoon peanut better in buttered 8" pan and let cool.

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NANCY'S ITALIAN RICOTTA COOKIES
 Betty Shaw

Preheat oven to 350

Cream 1/2 lb butter and 2 cups sugar. Add 3 eggs, beaten, to creamed mixture. Mix in 1 lb Ricotta cheese.

Mix 4 cups flour, 1 tsp baking soda, 1 tsp salt, 2 tsp vanilla and blend into previous ingredients.

Drop by teaspoon on ungreased cookie sheet and bake 12 - 15 minutes.

Frosting:
1/4 lb soft butter, 3 oz cream cheese, at room temperature, 1 cup 10xsugar 1 tsp vanilla. Sprinkle with coconut if desired.

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NO-BAKE CHOCOLATE OATMEAL
PEANUT BUTTER COOKIES
 Alice Gill

These are deadly for chocolate cravers. Kids love them!

2 cups sugar
1/4 cup coca
1/4 cup butter or margarine
1/2 cup milk
2 2/2 cups regular oats, uncooked
3/4 cup peanut butter (crunchy is best)
2 tsp vanilla extract

Combine sugar, coca, butter and milk in heavy saucepan. Stir well. Cook over medium heat until mixture comes to a boil. Boil for 1 minute. Stir in oats, peanut butter and vanilla. Drop dough by teaspoon onto lightly greased wax paper. Cool thoroughly.

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OATMEAL CAKE
 Mary Ann Fahlstrom

Mix 1 cup oatmeal with 1 1/3 cups hot water. Let stand about 20 minutes.

Mix together first:
1 stick margarine
1 cup brown sugar
1 cup white sugar
2 eggs (one at a time)
1 tsp vanilla

Then add:
1 3/4 cups flour
1 tsp soda
1/2 tsp salt
1 tsp cinnamon

Mix together and add the oatmeal mixture. Bake in greased 9x12" pan 35 minutes at 350.

Icing:
1 stick margarine, 1 can coconut. 1 cup chopped nuts, 1 cup brown sugar, 1 tsp vanilla, 1/4 cup cream. Mix, put on baked cake, put under broiler to brown.

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OLD FASHIONED CREAMY RICE PUDDING
 Bro. David Liedl, TOR

1/4 cup short-grained rice
1/4 tsp salt
3 TBS honey or 1/4 cup sugar
1 qt milk
Combine in baking dish. Bake at 325 for 2 1/2 hours. Stir often during first hour; three times during second hour.

1 tsp vanilla
1/3 cup raisins (optional)
cinnamon (to taste)
Add vanilla and raisins. Sprinkle with cinnamon. Bake the last 1/2 hour - no stirring. Good hot or cold. Serves 6.

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PECAN TARTS
Linda Beauregard

1 small pkg cream cheese
1 stick margarine
1 cup flour

Combine ingredients to form pastry crust. Roll out, cut and place in tart pans.

3/4 cup light brown sugar
1 egg
1 tsp vanilla
1 TBS melted butter
/12 - 2/3 cup chopped pecans

Mix and fill tart pans. Bake 10 minutes at 400. Reduce heat to 250 and continue baking 15 minutes. Makes 2 dozen.

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PUMPKIN BARS
 Carole Barone

First:
Mix and pat in 9x13" pan
1 pkg yellow cake mix (reserve 1 cup dry)
1 egg
1/2 cup butter or margarine

Second:
3 eggs
2/3 cup milk
3/4 cup sugar
1tsp cinnamon
1 large can pumpkin
Mix together well & pour over crust

Third:
1 cup cake mix - dry
1/4 cup sugar
1 tsp cinnamon
2 TBS butter
Sprinkle over pumpkin filling

Bake 10 minutes at 400. Reduce heat to 350 and bake 35 minutes. Cool before cutting.

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RHUBARB COFFEE CAKE
 

1 1/2 cups sugar
1/2 cup shortening
1 egg
2 cups flour
1/2 tsp salt
1 cup sour milk (add 1 TBS vinegar)
1 tsp soda
1 tsp vanilla
1 1/2 cups rhubarb - cut small

Cream together sugar, shortening, egg, salt, soda, vanilla. Gradually add flour. Mix in rhubarb. Sprinkle top with 1/4 cup sugar plus 1 tsp cinnamon. Bake at 350 for 40 minutes.

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SFINGE
 Fr. Robert D'Aversa, TOR

15 oz whole-milk Ricotta
3 eggs beaten very light
1/4 cup sugar
1 cup flour
4 tsp baking powder
1 TBS brandy or rum

Combine ricotta with eggs and sugar. Sift flour with baking powder and gradually add to ricotta mixture. Stir in brandy. Let stand about 1/2 hour. Drop by teaspoon or tablespoon (according to size desired) into hot fat (375) and brown. Drain on paper. Serve with 10x sugar.

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TIRAMISU
 Fr. Robert D'Aversa, TOR

3 large eggs, separated
1/2 cup sugar
1/2 lb Mascarpone cheese
2 TBS rum
1 bar (3 oz) sweet cooking chocolate
1 pkg (3 oz Lady Fingers
1/3 cup triple strength Espresso (or 3 TBS instant espresso coffee in one cup of water

In large bowl place egg yolks. sugar and whisk lightly for 2 minutes. Blend in cheese and rum.

In another bowl beat egg whites stiff but not hard, fold into cheese mixture 1/3 at a time, slowly, then refrigerate (overnight is best, but 3 hours minimum).

Grate chocolate on coarse side of grater.

Assembly:
Split Lady Fingers in half lengthwise; brush on espresso. Make layer of Lady Fingers on bottom of half quart bowl. Place half of refrigerated cheese mixture on top of Lady Fingers. Sprinkle with Third of Chocolate. Layer more Lady Fingers and remaining half of cheese mixture. Sprinkle with third of chocolate.

Whip 1/2 cup of whipping cream and 1 tsp of vanilla. Pipe onto top of creation. Sprinkle remaining chocolate.

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TORTA DI RICOTTA
 Fr. Robert D'Aversa, TOR

Blend Together:
1 1/2 lbs ricotta
2 TBS grated lemon peel
2 TBS orange peel
2 TBS orange blossom water (optional)
1 TBS vanilla
1/8 tsp salt

Beat until foamy:
4 eggs
Gradually add 3/4 cup sugar
stir into ricotta mixture

Mix
2 cups flour
1/2 tsp salt
1 cup shortening with:
2 egg yokes, slightly beaten, and 1 - 2 TBS cold water. Mix with fork until dough forms a ball. Pat into bottom and sides of spring form or pie pan.

Pour ricotta mixture into crust and bake at 350 for one hour or so. (Any additional dough may be rolled out, cut into strips and placed on top of the torte.)

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TURTLE CAKE
 Linda Beauregard

1 box chocolate cake mix
3/4 cup evaporated milk
3/4 cup melted margarine
Mix and spread half in a 9x13" ungreased pan. Bake 15 minutes

Melt 14 oz caramel pieces and mix with 1/2 cup evaporated milk. Pour and spread over hot cake.

Spread 1 cup chocolate pieces and 1 cup pecans followed by the second half of the cake batter. Bake another 15-20 minutes.

Hint: Melt caramel and milk in microwave 4 minutes, stirring after each minute.

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ZUCCHINI FRUIT CAKE
 Alice Walls

2 eggs
1 cup oil
2 cups sugar
1 tsp vanilla
3 cups flour
1 tsp soda
1 tsp salt
1/2 tsp baking powder
3 tsp cinnamon
1/2 tsp nutmeg
2 tsp allspice
3 cups grated zucchini
2 cups nuts (English walnuts preferred)
1 1/2 cups light raisins
1 cup mixed candied fruit

Beat eggs and oil together; add sugar and vanilla. Mix in dry ingredients.

Bake in two loaf pans or one round tube pan for 1 hour, 20 minutes at 350.

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143 Zucchini Yogurt Cake

Zucchini Yogurt Cake

Ingredients
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 eggs
1-1/4 cups packed brown sugar
1/4 cup honey
3/4 cup cooking oil
1/2 cup plain or vanilla yogurt
1-1/2 cups shredded unpeeled zucchini
1 cup chopped walnuts
1/2 cup finely diced banana
1 tsp grated orange peel

Instructions
Stir together flour, baking powder, spices, soda, and salt. Set aside. In large bowl of mixer beat eggs until light. Gradually beat in sugar and honey until mixture is light and fluffy. Slowly beat in oil. At low speed of mixer or with rubber spatula stir in flour mixture alternately with yogurt. Lightly but thoroughly stir in zucchini, walnuts, banana, and orange peel. Turn batter into greased, floured 9 to 10-inch fluted tube pan. Bake in preheated 350-degree F oven 50 to 60 minutes, then invert on rack and remove from pan. Cool completely. Spread with cream cheese honey glaze or confectioner's sugar.

Credits
From: Hearth and Home Companion

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