• Pour water over oatmeal and let stand 10 minutes.
• Beat sugars and butter until smooth; add oatmeal.
• Add eggs; beat until smooth.
• Sift together remaining ingredients; add to mixture and mix until smooth.
• Pour into greased 9 x 13 pan and bake 35 minutes at 350º.
• Put the following topping on hot cake right out of oven: ½-¾ cup butter, ½ cup brown sugar, ¼ cup cream, 1 cup pecans, chopped, 1 cup coconut, 1 teaspoon vanilla.
• Mix well and spread on cake.
• Put cake under broiler until the frosting is brown.

• Pour water over oatmeal; let stand 20 minutes.
• Cream sugars and shortening.
• Add oatmeal and remaining ingredients.
• Bake in a 9 x 9 pan at 350º for 30-35 minutes.

Frosting:

• Combine 1 cup brown sugar, ¼ cup milk, and ¼ cup butter; boil 2 minutes.

• Combine brown sugar, shortening, butter, and salt.
• Bring to a boil, stirring constantly.
• Add milk and boil slowly, 3 minutes.
• Cool.
• Add sugar and beat until thick enough to spread.

• Bake in a greased and floured 9 x 13 pan at 350º for 35-40 minutes or until done.

• Cook sugars, salt, spices, lard, water, and raisins for 7 minutes.
• Add flour, and soda.
• Bake.

Frosting:

• Boil in a little cream and a little piece of butter.

• Boil sugars, cinnamon, cloves, nutmeg, salt, raisins, water, and lard for 6 minutes; let cool.
• Add flour, soda, and nuts.
• Pour into 9 x 13 pan.
• Bake 1 hour at 350º.
• Harriet: Plain with whipped cream or brown sugar frosting.

• Preheat oven to 350º.
• Butter and lightly flour two 8-inch cake pans.
• Mix sugar, applesauce, buttermilk, honey, and eggs in large bowl of mixer.
• Beat until light.
• Sift together flour, cinnamon, salt, and baking soda.
• Add gradually to liquid mixture.
• Stir in lemon rind, carrots, raisins, and nuts.
• Pour into prepared pans.
• Bake 30-35 minutes.
• The sides should begin to pull away and the center will spring back when lightly pressed.
• Turn onto a rack and cool.
• Serves 12.
• Per 4½ ounce serving: 320 calories, 5.
• 1 grams protein, 67 grams carbohydrates, 4.
• 7
• grams fat.
• 76 fewer fat calories per serving than traditional carrot cake made with oil.

• Preheat oven to 400º.
• Oil and flour 10-inch pie pan.
• Combine zucchini, eggs, flour, cheeses, herbs, and 1 tablespoon olive oil.
• Spread into prepared pan and bake for 35-40 minutes or until golden brown.
• About half way through, brush with oil.
• Remove from oven.
• When it has cooled (10 minutes), loosen with spatula.
• Top and bake at 400º until heated.

• Cook garlic in olive oil for a few minutes.
• Do not brown.
• Blend tomatoes slightly in blender to break them up.
• Add tomatoes and all other ingredients to garlic and oil.
• Simmer, covered, over low-medium heat for 2-5 hours, stirring occasionally.
• If too runny, uncover and reduce over higher heat.
• Enough for 4-5 pizzas.

• Measure warm water into a large warm bowl.
• Sprinkle in yeast; stir until dissolved.
• Stir in sugar, salt, oil, and 1 ½ cups flour; beat until smooth.
• Add enough flour to make a stiff dough.
• Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning to grease top.
• Cover; let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.
• (Oven heated to 200º, then turned off works well.
• ) Punch down dough, divide in half.
• Roll and stretch each into 13-inch rounds.
• Place in 2 lightly oiled 12″ pizza pans, pressing around edge to form standing rim of dough.
• Bake at 350º for 10
• minutes.
• You may want to prick crust with fork before baking.
• Top immediately and bake 20 minutes at 400º or cool and store up to 6 days, wrapped tightly, in the refrigerator.
• Recipe may be doubled.
• Pre-baked pizza crusts, with or without toppings may also be frozen for longer periods of time; wrap well.
• To store pizzas with toppings, wrap with plastic wrap first, then aluminum foil.
• (Tomato in sauce may eat through foil.
• )