March 15, 2006

A Recipe Tradition in My Family

We all can remember those recipes that our great-grandmothers or grandmother made for as when we were young. You could always count on when you walk into your grandmother's kitchen the aromas in the air would be filled with whatever magical baked goods she would have cooling on the counter or baking in the oven.

Mmmmm...I can already smell this lovely cake in my Grandmother Pat's kitchen. This is one of my favorite cakes, and trust me I have many, but this recipe "takes the cake."

My mother recently gave me this recipe, that she was given by my grandmother many years ago when my parents married (39 years and going on strong.) You can tell that it is an old recipe because it calls for Oleo, which you will find is called for in many old farmer recipes. Don't worry though, Oleo is made from vegetable oil and is a substitute for butter.

Grandma Pat's Zucchini Delight

4 eggs
3 c. sugar
1 ½ c. salad oil
3 c. ground zucchini
3 c. flour
1 tsp. salt
1 ½ tsp. baking powder
1 tsp. baking soda
1 1.2 tsp. cinnamon
1 c. raisins
1 c. nuts

Mix eggs, sugar, oil, and zucchini together. In a separate bowl sift flour, salt, baking powder, soda, and cinnamon. Add raisins and nuts and mix all together.

Add to oblong pan and bake 350 degrees for 35-40 minutes.

1 stick oleo (room temp.) This is just butter or shortening whichever you prefer.
1 3 oz. cream cheese (room temp.)
1 lb. powdered sugar
1 1.2 vanilla

Beat until smooth. Heat 2 tbsp. milk and add to above ingredients. Add ½ c. coconut (I omit the coconut myself, not a fan of it) and 1/2 c. pecans and pour on cooled cake.

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