NANCY'S RECIPES
CHOCOLATE ZUCCHINI DESSERT~Nancy
3 cups all-purpose flour
2-1/2 cups sugar (Splenda works fine)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
4 eggs, beat till light yellow
1-1/3 cups vegetable oil
3 cups fine grated zucchini (or carrots)
1 cup chopped walnuts (optional)
1 cup raisins (optional)
Preheat oven to 350 degrees F. Grease and flour a tube pan. Do not fill over 3/4 full.
Bake at 350 degrees 1-1/2 hours - done when toothpick in center comes out clean. (10x13 pan = 45 min.)
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil, Mix well. Fold in the zucchini, (nuts and raisins) until evenly distributed. Pour into the prepared pan.
Cool cake completely before frosting with Cream Cheese frosting or Chocolate Buttercream Frosting.
CREAM CHEESE ICING
1-8oz brick cream cheese softened.
Pinch of salt.
5 cups powdered sugar,
2 tsp. Vanilla.
Cream all together. Only need half for a 10x13" pan.
CHOCOLATE BUTTERCREAM ICING
6 T butter, softened
1/2 Cup Cocoa
2-2/3 Cup powdered sugar
1/3 cup canned evaporated milk
1 tsp. vanilla
Cream butter in small bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in Vanilla. (additional milk may be necessary).
GREEN TOMATO CAKE~Nancy
2-1.2 c. sugar
1 c. melted shortening
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chipped nuts
1 c. raisins
2-1/2 c. diced green tomatoes
Cream sugar, shortening, eggs and vanilla until smooth. Add flour, salt, baking powder, cinnamon and nutmeg into egg mixture. Mix well and stir in nuts, raisins and tomatoes. Pour into greased 9 x 13 x 2 pan and bake for one hour at 350º F. Lisa says she doesn’t always frost the cake, but when she does, she uses a cream cheese frosting and then topped with a sprinkle of chopped nuts.
ZUCCHINI BARS~Nancy
3 eggs
1 c. vegetable oil - NOT olive oil
2 c. sugar
2 c. chopped - I use shredded - zucchini
3 tsp. vanilla
2 3/4 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (may use pumpkin pie spice)
1 c. chopped nuts - I use pecans
Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes. When cooled, frost with:
ICING
1 stick (1/2 c. butter), melted
1 - 3 oz. pkg cream cheese, softened
2 1/2 c. powdered sugar
CHEESE RING~Nancy
1 lb. sharp cheddar cheese, shredded
1 medium onion chopped fine
1 cup mayonnaise
1 cup chopped pecans, toasted
Combine all of above and shake (if desired) cayenne
pepper in it.
Mix together well.
Mold in a round ring.
Place in frig .(its better if left overnight).
Take out of frig . Put strawberry preserves in the middle. Serve on townhouse crackers with preserves.
APPLE PIE CHEESECAKE~Nancy
1 Graham cracker crust
2 small boxes Instant Vanilla Pudding mix
1 (8 oz) Cream Cheese
1 tsp Cinnamon, divided
1 1/2 cups Milk (may need a little more)
1 can Apple Pie Filling
Mix cream cheese and 1/2 tsp cinnamon. Add milk a little at a time, add pudding mix if too thick add more milk. Pour into pie crust.
Mix 1/2 tsp cinnamon and the apple pie filling. Pour over cream mixture in pie crust. Chill. (You could use sugar free pudding mix as well as apple pie filling).
STRAWBERRY FRUIT DIP~Nancy
8 ounce package cream cheese, softened
1 1/4 cup strawberries, chopped
1/4 cup finely chopped pecans
2 tablespoons honey
1/8 teaspoon ginger
In small bowl, beat cream cheese until light and fluffy.
Add the remaining ingredients and blend well. Chill
several hours to blend flavors. Serve with fresh fruit.
FRESH STRAWBERRY PIE
1 (9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (8 oz.) pkg. whipped cream topping
2 c. sliced fresh strawberries
Mix last 4 ingredients together. Place the cream cheese and strawberry mixture on graham cracker crust and chill.
EARTHQUAKE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.
SUMMER FRUIT PIE
1 (9 inch) frozen pie crust, thawed
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 (11 ounce) can mandarin oranges, drained
1 cup fresh strawberries, halved
4 kiwi, peeled and sliced
1 cup fresh raspberries
1 cup fresh blueberries
Preheat oven to 400 degrees. Roll pastry into an 11 inch
circle. Lay flat on a baking sheet or pizza pan. Prick
several times with a fork. Bake in preheated oven for
12 to 15 minutes, until light brown. Remove and allow to
cool completely. In a small mixing bowl, beat together
cream cheese and sugar until mixture is creamy and smooth.
Spread evenly onto cooled pastry. Arrange fruit in a
decorative pattern over cream cheese layer. Chill until
ready to serve.
JELLO MOLD
recipe from '60's called Seafoam
1 large pkg of Jell-O (your flavor of choice)
1 8 ozs pkg of cream cheese
1 8 oz pkg of Cool-Whip (thawed)
Fresh fruit to match your Jello (drain juice if using canned fruit)
Heat 1/2 the water for Jell-O/when boiling stir in Jell-O and cream cheese/once it is mixed thoroughly, stir in remainder of water (cold) and whipped topping/beat this with your hand mixer and place in the refrigerator/take out and beat mixture about every 15 minutes until Jell-O starts to thicken/place in mold or bowl and stir in your fruit
* You can stretch it out by using 1 large pkg Jell-O & 1 small one
* Can use strawberry/banana Jell-O & 2-3 bananas or orange Jell-O with an 8 oz can of Mandarin Oranges & 1 banana
PEACH PIE
1 egg
1/3 cup melted butter or margarine
1/3 cup self-rising flour
1 tsp vanilla extract
1 cup sugar
3 to 4 peaches, peeled and sliced
1 uncooked pie shell - 9 inch
Combine egg, butter, flour, sugar, and vanilla. and mix until smooth. Place the sliced peaches in bottom of shell . Pour the mixture over the peaches. Be sure peaches are covered well. Bake at 350 degrees about 1 hour or until brown.
Can use Splenda in the mixture and sprinkle
some extra over the peaches.
PEACHES & CREAM
3/4 cup flour
1 large can sliced peaches
3 oz. cream cheese
1/2 tsp salt
1/2 cup sugar
3 tbsp margarine
3 tbsp peach juice
1/2 cup milk
1 tsp baking powder
1 small pkg. vanilla pudding ( not instant)
1 egg
Drain peaches, reserving juice. Combine all ingredients except peaches, sugar, cream cheese, and juice. Beat for 3 minutes: pour into greased 10 inch pie plate. Place peaches over batter. Combine cream cheese, sugar, and peach juice in small bowl and beat until smooth. Pour over peaches and sprinkle with 1 tbsp of sugar combined with 1/2 teaspoon of cinnamon. Bake at 350 for 30-35 minutes. If any left over, store in refrigerator.
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