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Sample Recipes from the Recipe Book
Eggless Zucchini Brownies
Ingredients
2 cups flour
1/2 cup chopped nuts
1 1/2 cups sugar
1 1/2 tsp soda
2 cups finely grated zucchini
1/2 tsp salt
1/4 cup cocoa
1/4 cup oil
2 tsp vanilla
Instructions
Mix dry ingredients. Add all liquids and mix. Pour into well greased 9 X 13 pan.
Bake @ 350 for 25 minutes. Cool before cutting. Add light frosting
if desired.
Rhubarb Crunch
Ingredients
1 1/4 cups flour
1/2 cup butter
5 tbsp powdered sugar
2 eggs
1 1/2 cups sugar
3/4 tsp baking powder
2 cups rhubarb, cut fine
Instructions
Mix as pie crust: 1 cup flour, butter, and powdered sugar.
Press into 8 by 8 pan. Bake @ 350 for 15 minutes.
Beat 2 eggs, then add sugar, 1/4 cup flour, baking powder, salt to taste, and
rhubarb. Pour over crust. Bake @ 350 for 35-40 minutes.
Microwave Refrigerator Pickles
Ingredients
6 cups sliced cucumbers
2 cups sugar
1 cup white vinegar
2 tsp salt
1 large onion, sliced
2 tsp mustard seed
1/2 tsp celery seed
1/2 tsp turmeric
Instructions
Put all ingredients in casserole dish, stir together, cover. Microwave 4 minutes on HI. Take out, stir & microwave 4 minutes more on HI. Cool, put in jars & refrigerate.
Red Beet Cake
Ingredients
1 1/2 cups sugar
3 eggs
1 cup oil
1 1/2 cups cooked and sieved beets
2 - 1 oz. squares unsweetened chocolate
1 1/2 tsp soda
1/4 tsp salt
1/4 tsp vanilla
1 3/4 cups flour
4 oz. pkg. instant chocolate pudding
1/4 cup powdered sugar
1 cup milk
8 oz. Cool Whip
Instructions
Mix sugar, eggs, and oil. Add cooked and sieved beets, melted chocolate.
Mix well. Add soda, salt, vanilla and flour. Put in 12 x 8 x 2 pan.
Bake @ 350 for 20-25 minutes.
Frost with: Mix instant chocolate pudding, powdered sugar, cold milk. Then fold in Cool Whip.
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