Contributed by Lori Ratcliff
Zucchini Cake
1 cup granulated sugar
1 cup brown sugar
1 cup oil
3 eggs
2 cup grated zucchini
3 tsp. Vanilla
3 cup flour
1 tsp. Salt
1 tsp. Soda
3 tsp cinnamon
¼ tsp. Baking powder
½ cup chopped nuts
Frosting
6 oz cream cheese
½ cup butter
16 oz powdered sugar
1 tsp vanilla
Chopped nuts
Beat sugar, oil and eggs until fluffy. Stir in zucchini and vanilla. Sift dry ingredients and add to cream mixture, blending well. Stir in chopped nuts. Pour batter into greased and slightly floured pan (9x13 inches). Bake at 325 degrees for 1 hour or until cake tests done.
For frosting cream cheese and butter together until fluffy. Slowly add powdered sugar, beating until well blended. Stir in vanilla. Frost cake and sprinkle on chopped nuts.
Aloha Bread contributed by Ann Schliep
1cup butter, softened
2 cups sugar
4 eggs
1 cup mashed bananas
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 tsp baking soda
1 20 oz can crushed pineapple, undrained
1 cup coconut
1 cup pecans, chopped (optional)
Preheat oven to 325. Grease 2 loaf pans. Cream together butter and sugar. Add eggs.
Stir in bananas. Add dry ingredients. Blend well. Add pineapple, coconut and pecans.
Pour evenly into pans. Bake 60-80 minutes or til done.
Recipe contributed by Angie Evans
Zuppa Toscana (soup)
1 pound ground spicy Italian sausage
8 slices of bacon, cubed
1 medium yellow onion
2 cloves garlic minced
2 TBS flour (corn starch can be substituted)
32 ounces chicken stock
4 large russet potates, peeled and diced
1 cup heavy cream
½ bunch kale (a couple handfuls) destemmed and torn into bite sized pieces
Salt and pepper to taste
Pinch of red pepper flakes
Drizzle olive oil in pot. Brown sausage in pot until brown and crumbly. Remove from pot and set aside.
Fry bacon in residue sausage grease until crisp and set aside.
Remove all but 1 -1/2 TBS of remaining grease from pot.
Add onion to pot and cook 4 minutes. Add garlic and cook an additional minute.
Sprinkle flour or cornstarch over onion mixture. Stir. Pour in chicken stock stirring as you pour. Add potatoes and bring to boil. Gently boil about 15 minutes or until potatoes are fork tender. Add sausage, bacon, heavy cream and kale. Stir and cook 5 – 10 minutes until kale is wilted. Salt, pepper and red pepper flakes to taste.