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Recipes from the Front Porch

Mandarin Orange Cake -kathi: A Front Porch Chef

Ingredients:

Directions:

1, yellow cake mix
4 eggs
1/2 C oil
1/2 C chopped walnuts (optional )
1, 11 oz can undrained, mandarin oranges
Frosting:
1 sm box vanilla pudding
1, 20 oz can undrained, crushed pine apple
1 C thawed whipped topping

Combine mix, eggs, oil and undrained
oranges (walnuts optional) in a lg bowl.
Beat for 3 min, by hand
or 2 min on medium with a mixer.
Pour into a prepared 13X9X2 pan...
BOTTOM ONLY of pan has been greased
or sprayed with cooking spray.
Bake for 30-35 minutes in the center
of a preheated 350 degree F oven
or until toothpick inserted into the center comes out clean.
Cool completely before frosting.
Frosting:
Stir undrained pineapple and pudding mix together.
Gently fold in the thawed whipped topping.
Spread on cooled cake.
S Sprinkle with additional walnuts (optional).
Cover tightly and store in refrigerator until serving.

Carrot Muffins -Eddie: A Front Porch Chef
Ingredients:	Directions:
1 1/2 c UNSIFTED all-purpose flour 2 tsp baking powder 1 tsp ground cinnamon 3/4 tsp salt 1/2 tsp allspice 2 large eggs 1/2 c packed brown sugar [dark is good :o)] 1 c veggie oil 1/2 c MILK 1 1/2 c grated carrots 1/2 c raisins 1/2 c sugar 1/2 c nuts (pecans - chopped - are yummy)	Preheat oven to 350 Grease or line your muffin tin(s) combine first five ingredients in a large bowl in another large bowl, beat the eggs add brown sugar, oil, milk and regular sugar till smooth! Once smooth - add carrots raisins and nuts stir in the dry ingredients - mixing the two just enough to combine bake for 25 minutes (or until tooth pick comes out clean

Peach Cobbler-Charity: from the IE
Ingredients:	Directions:
one large can of peaches w/ juice juice from regular size peach can cinnamon one pkg. yellow cake mix one cube (stick) of butter, melted	Dump large can of peaches w/ juice in 13x9 pan. add juice from regular sized can of peaches Sprinkle on cinnamon. Sprinkle on one pkg. yellow cake mix. Smooth out over top evenly. Drizzle melted butter over cake mix evenly. Bake at 375 until brown on top (about 30-40 minutes). Serve warm w/French vanilla ice cream.

Zucchini Bread -bev: from the IE
Ingredients:	Directions:
3 eggs, 2 cups sugar, 1 cup brown sugar, 3/4 cup oil, 1 Tablespoon vanilla, 2 cups grated zucchini, 3 teaspoons cinnamon, 1 teasp. salt, 1 teasp. baking soda, 3 cups flour, 1/2 cup raisins and /or 1/4 cup walnuts, if desired.	Beat eggs until frothy, add sugars, beat until creamy. Add oil and vanilla. Blend in dry ingredients with the zucchini. Beat for 1 minute. Fold in raisins or nuts. Pour into 2 or 3 greased loaf pans. Bake for 1 hour in a 350 degree oven. For muffins: fill (greased or paper lined) muffin cups 3/4 full and bake @ 350 for 20-25 mins.

found this in one of my Gooseberry Patch books...bev