Nurses Cake

  • 3 eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple and juice .

Blend first three ingredients, then add:

  • 1 ½” cup shortening
  • 2 cups white sugar
  • 2 cups of flour
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 2 tsp. vanilla
  • 1 tsp. salt
  • 2 cups coconut
  • 1 cup walnuts

Bake 1 hour in a 9 x 13” greased pan at 350°


  • ½ cup margarine or butter
  • ½ cup cream cheese
  • 1¾ cup icing sugar.

Pizza Muffins

2 cups flour

¼ cup sugar

1 Tbsp baking powder

½ tsp sale & dried basil

½ tsp baking soda

1 Cup cubes cheddar cheese

1 cup plain yogurt

2 eggs

¼ cup butter

½ cup finely chopped peppers

1/8 cup chopped onions

1 can pizza sauce

½ cup shredded mozzarella cheese

Preheat oven to 400. Line or grease muffin tins. Mix all ingredients except pizza sauce and mozzarella cheese. Stir until smooth. Spoon into muffin cups and top with sauce and grated cheese. Bake 20 minutes, serve warm

Apple Crisp for Thanksgiving

10 cups apples, peeled cored & sliced
½ cup sugar
1 tbsp flour
1 tsp cinnamon
1/3 cup water
1 cup oats
1 cup flour
1 cup brown sugar
¼ tsp baking powder
¼ tsp baking soda
½ cup melted butter

Place sliced apples in a greased 9 x 13” pan. Mix sugar, 1 tblsp flour, & cinnamon together and sprinkle over apples. Pour water over top. Combine remaining ingredients and crumble evenly over apple mixture. Bake 350 degrees for 45 minutes.


Rosemary Focaccia From Bread Making, Lauren Chattman

For the dough
1 (8 ounce) baking potato, peeled and cut into 2 inch chunks
8 ounces (1 cup) warm water (110®F)
0.17 ounce/5 grams (1½ teaspoons) instant yeast
17.85 ounces/506 grams (3 ½ cups) unbleached all purpose flour
0.35 ounce/10 grams (2 teaspoons) fine sea salt or kosher salt
1 tablespoon extra-virgin oil

For the topping
3 long sprigs fresh rosemary 2 tablespoons extra-virgin olive oil
0.17 ounce/5 grams (1 teaspoon) sea salt

  1. Place the potato in a medium saucepan and cover with water. Bring to a boil, turn down the heat and simmer until tender, about 15 minutes. Drain, mash with a potato masher, and set aside to cool completely.
  2. For the dough, combine the water, yeast, flour, salt, olive oil, and mashed potato in the bowl of a stand mixer or in a large mixing bowl. Stir with a rubber spatula until a rough dough forms.
  3. Knead the dough. By machine: With a dough hook, knead the dough until it is smooth and soft, about 7 minutes on medium speed. By hand: Scrape the dough onto a lightly floured countertop. With floured hands, knead the dough with steady strokes until it is smooth, 10 to 12 minutes.
  4. Spray the inside of a large mixing bowl with non-stick cooking spray and place the dough inside. Cover with plastic wrap and let rise unto the dough has doubled in size and doesn’t spring back when poked with a fingertip, 1½ to 2 hours.
  5. Spray bottom and sides of a 10½ by 15½ inch metal baking pan that measures at least 1 inch deep with non-stick cooking spray. With moistened hands, flatten the dough and press it into the pan. Lightly sprinkle the top of the dough with flour and loosely drape with plastic wrap. Let stand unto puffy and almost doubled, about 1 hour.
  6. Preheat the oven to 425®F. Just before baking, use your fingertips to dimple the dough at 2 inch intervals. Tear off 1 inch pieces of rosemary and poke a piece into each of the indentations. Drizzle the dough with the olive and sprinkle with the sea salt.
  7. Bake until the bottom of the focaccia is golden brown and crisp and the top is golden. (15-20 minutes) Peek underneath by lifting with a metal spatula
  8. Remove from pan and cool on a wire rack for at least 15 minutes.


I have used various combinations of flour. Saturday’s was 2½ cups bread flour and 1 cup whole wheat.
If you are using active dry yeast it requires 2¼ teaspoons. I have always used active dry and just mix it all together without doing the usual proofing.
I bake it on a cookie sheet with parchment paper – no oiling required.


Ginger Cookies

Thanks to Lydia Shier for these tasty treats!
2 cups flour
1 Tbsp. ground ginger
2 tsp. baking soda
1 tsp cinnamon
½ tsp salt
¾ cup butter, room temp
1 cup sugar + ¼ cup sugar
1 egg
¼ cup molasses
Mix together flour, ginger, soda, cinnamon & salt. Cream butter and 1 cup sugar until light and fluffy. Beat in egg; add molasses; then slowly beat in flour. Shape dough unto 24 balls and then roll into ¼ cup sugar. Bake on parchment lined sheets for 15 – 17 mins in 325 degree preheated oven.


Vera’s Cherry Cake

Combine the following and set aside:
2 cups all purpose flour
½ tsp  cinnamon
½ tsp nutmeg
1 ½ tsp baking powder
½ tsp baking soda

Mix together:
1 cup sugar
1/4 cup butter or for fat reduced diets ¼ cup no fat mayonnaise.  If you use mayonnaise you need to add an additional ¼ cup flour
1 egg
1 tsp grated orange rind (optional)
¾ cup orange juice

Mix in flour mixture and add 1 ½ cup cherries.Place mixture in  9 x 9 square pan.  Bake at 350 degrees for approximately 50 minutes or until toothpick test comes out clean.
Serve with either whipped cream or vanilla ice cream. 
You can use cranberries, cherries, blueberries.  They all taste delicious.


Peanutty Fruit & Chocolate Chip Cookies

1 ½ cups rolled oats
½ cup flour
¼ cup cocoa
½ tsp baking soda
½ cup butter, softened
½ cup peanut butter
½ cup brown sugar
1 egg
½ cup chocolate chips
½ cup dried cranberries
Combine oats, flour, cocoa, soda and set aside. Beat butter and peanut butter until smooth. Add sugars and beat 2 mins more until smooth. Add egg. Blend in oat mixture and then chocolate chips and cranberries. Refrigerate 1 hour and then drop or roll balls onto greased baking sheet. Bake 350 degrees for 9 – 11 minutes
Thanks to Carol Agnew for this delicious recipe!


Chocolate Covered Popcorn

2 quarts popcorn - popped
¾ cup sugar
¼ cup corn syrup
¼ cup cocoa powder
½ cup butter
1 tsp vanilla

Preheat oven to 250 degrees

Place popped popcorn in large metal bowl. In saucepan stir together sugar, corn syrup, cocoa powder and butter over med. heat until it comes to a boil. Boil 2 mins. and then stir in vanilla. Pour over popcorn until well coated. Spread popcorn in large greased baking pan, bake 30 minutes stirring several times. Remove from oven and cool at room temp. Break into clumps and store in airtight container.


Tony’s Muffins – he claims he’s got the best in town!

3 eggs 4 tsp baking powder
1 cup brown sugar 4 tsp baking soda
¾ cup molasses 4 cups whole wheat
¼ cup maple syrup 4 cups cereal bran
3 ½ cups milk 1 cup raisins
1 ¼ cups oil 1 cup chopped dates

Beat eggs, add sugar, molasses, syrup, milk and oil. Combine dry ingredients and mix with wet ingredients. Stir in raisins and dates. Let rest 24 hours in fridge, bake next morning at 400 degrees for 15 – 20 minutes. Muffins freeze great and can be reheated in microwave. Tony adds other ingredients too – like sunflower seeds, chocolate chips, nuts etc…


3, 2, 1 Cake

Apparently this one has been going around the internet, but I hadn’t heard of it before so I thought I’d share it with everyone.
Perfect for those quick breaks between sewing!
1 box angel food cake
1 box any regular cake mix
2 Tablespoons of water
Mix the cake mixes together and pour into a zip lock bag. Here comes the 3, 2, 1 part: Take 3 tablespoons of the cake mixture, 2 tablespoons of the water, mix together and bake in a microwavable ramekin for 1 minute. Let cool for 10 minutes and add whipped topping, fruit, whatever!


Summer Zucchini Recipe

If your garden is like mine in the summer, zucchini is abundant and we can only eat so much zucchini loaf. Try this for a great change.
4 slices of dried bread - cubed
¼ cup melted butter
3-4 cups cubed zucchini
1 large onion chopped
2 large tomatoes chunked
1 garlic clove, chopped
2 eggs beaten
Salt & pepper to taste
2 cups shredded cheddar cheese
Preheat oven to 350. Place bread in bowl and our melted butter over. Add all ingredients except cheese. Stir to combine. Transfer to 9 x 13 baking dish (or whatever size will hold it all!). Top with shredded cheese. Bake covered for 30 minutes. Uncover and continue baking another 25 minutes. Excellent!


Moist Quinoa Chocolate Cake

2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1 tsp vanilla
¾ cup butter, melted and cooled
1 ½ cups white or cane sugar
1 cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
Bring quinoa and water to a boil in saucepan. Cover. Reduce heat and simmer for 10 minutes. Turn off heat and let pot sit on stove another 10 minutes. Fluff with fork and cool quinoa.
Grease 2 8” pans and line with parchment paper. Combine milk, eggs and vanilla in food processor. Add cooked quinoa & butter and continue to blend until smooth. Whisk together remaining ingredients and add to blended mixture. Pour into pans and bake 350 degrees for 40 – 45 mins. Cool and frost.


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