4 eggs
2-1/2 c. unsifted all-purpose flour
2 Tbsp. wheat germ
2 c. sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
1-1/2 c. vegetable oil
3 jars (4-1/2 oz. size) strained baby food carrots
1/2 c. chopped walnuts
1 small can crushed (drained) pineapple (optional)
1/2 c. raisins (optional)
Cream Cheese Frosting (recipe below)

1.  Preheat over to 350 deg. F and grease 15-1/2 x 10-1/2 inch pan.
2.  In large bowl, beat eggs at medium speed of electric mixer.
3.  Add flour, wheat germ, sugar, cinnamon, baking soda, salt, oil and carrots.
4.  Beat at low speed to combine, then at high speed until well-mixed.
5.  Stir in walnuts.  Stir in crushed and drained pineapple and raisins (optional).
6.  Spead batter smoothly in pan.  Bake 30-35 minutes OR until toothpick inserted in center comes out clean.
7.  Cool completely on wire rack.  When cool, frost with Cream Cheese Frosting.
 

1 pkg. (3 ozs.) cream cheese, room temperature
4 Tbsp. butter
1-3/4 c. powdered sugar (powdered sugar)
1/4 tsp. vanilla extract
 

1.  In small bowl, combine ingredients.
2.  Beat at low speed to mix, then at high speed to blend smoothly.
3.  Spread evenly over cooled cake. (Note: Short on time? Use ready-made Cream Cheese frosting.)

Peanut Blossom Cookie Recipe

1/2 cup margarine
3/4 cup peanut butter (plain or chunky)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1-3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
9 oz. package Hershey's Kisses (approx. 48)

1. Preheat oven to 375 deg. F
2. Cream margarine and peanut butter; add sugar and brown sugar; add egg, milk and vanilla. Mix well.
3. Combine flour, baking soda and salt; gradually add to creamed mixture and blend thoroughly.
4. Shape dough into 1-inch balls and roll in granulated sugar.
5. Place on ungreased cookie sheet, approx. 2 inches apart.
6. Bake 10-12 minutes or until slightly browned and remove from oven.
7. Immediately place an unwrapped Hershey kiss on top of each cookie, pressing down so that cookie cracks around the edge. Remove and Cool completely.

NOTE: Double all ingredients above as these will go fast!

Mocha Butterball Cookie Recipe

2 cups butter
1 cup granulated sugar
4 teaspoons vanilla
4 teaspoons dry instant coffee
1/2 cup cocoa
3-1/2 cups flour
1 teaspoon salt
4 cups finely chopped walnuts (use a nut grinder)
Powdered Sugar

1. Preheat oven to 325 deg. F
2. Cream butter; gradually add sugar; mix in vanilla, coffee and cocoa; blend in flour, salt and nuts and mix well.
3. Shape dough into 1-inch balls.
4. Place on ungreased cookie sheet.
5. Bake approx. 15 minutes; remove from oven and cool.
6. Roll in powdered sugar.

Enjoy! BACK HOME