Chocolate Zucchini Cake

Mix together:
½ cup margarine
2 cups sugar
Blend in:
3 eggs (one at a time)
Stir in:
2 teaspoons vanilla
2 teaspoons orange rind
3 cups grated zucchini
Stir in dry ingredients alternately with ½ cup milk:
2 ½ cup flour
½ cup cocoa
1 Tablespoon baking powder
1 ½ teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 ½ cup chocolate chips (optional)

Pour batter in 2 greased loaf pans or one Bundt pan and bake 1 hour at 350.

Cool and drizzle with glaze.

Glaze:
Mix the following together well.
2 cup powdered sugar
3 Tablespoon milk
1 teaspoon vanilla

Rhubarb Upside Down Cake

5 cup cut rhubarb
3 cup marshmallows (small)
1 cup sugar
1 pkg. strawberry jello
1 pkg white cake mix
Place rhubarb in bottom of greased 9x13 cake pan. Top with sugar, then jello, then marshmallows. Cover with cake batter. Bake 350 for 35 minutes.

Lemon Tea Cookies (Dad's Favorite)

1 2/3 cups flour
1/3 cup powder sugar
1 cup butter or margarine softened
1 teaspoon vanilla
Filling:
1 egg beaten
2/3 cup sugar
2-3 teaspoon grated lemon peel
1 teaspoon cornstarch
3 Tablespoons lemon juice (1 lemon)
1 Tablespoon butter
Coconut and powder sugar
(Lightly spoon flour & measure)
In medium bowl combine first four ingredients and blend well. Chill dough. Heat oven to 350. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Press a thumb print in center of each cookie. Bake 8 to 10 minutes until lightly browned. Cool. Combine filling ingredients except coconut and powder sugar. Cook over low heat stirring constantly until smooth and thickened. Cool. Top each cookie with about 1/4 teaspoon filling. Sprinkle with coconut and or powdered sugar. Store single layered and cover loosely.

Cheesy Stuff Rolls

1 1/2 lbs. grated cheese
1 can chopped olives
2 tablespoons finely chopped green pepper
1 small onion finely chopped
4 hard boiled eggs grated
1 can tomato sauce
Mix together and put in hard rolls. Wrap in waxed paper and bake at 200 for 20 minutes.

Toasty English Muffins

1 pkg. yeast
1/4 cup warm water
3 cup flour
1 1/4 cup scalded milk
2 Tablespoons sugar
1 cup corn meal
1 teaspoon salt
1/4 cup margarine

Soften yeast in warm water. Add sugar, salt and margarine and let cool to lukewarm. Stir in 1 cup flour and add yeast and cornmeal mixing well. Beat 2 min. on medium speed with an electric mixer or beat 300 vigorous strokes with wooden spoon. Beat in remaining flour to make soft dough. Cover and let rise in warm place until double. (About 1 hour) The dough will be very soft dough almost too sticky to handle.
(I use my Kitchen Aid mixer to mix the dough)

Stir down and roll out to 1/2 inch thickness on floured board. Sprinkle with corn meal. Cut in 3-4 inch rounds, cover, and let rise for 30 minutes.

Heat slightly greased griddle to 300 degrees. (I prefer to use an electric fry pan so I can control the temperature. I also place the lid on fry pan to aid in cooking the muffins through to the middle easier.)

Place muffins on griddle cornmeal side down. Cook each muffin for 4-5 minutes and then turn over and cook for another 4-5 minutes. Cool.

Use a fork to separate the muffins as cutting with a knife destroys the texture of the muffins.

Bugle Mix

1 cup butter
1 cup sugar
2 Tablespoons Karo syrup
1/4 cup water
Cook to a soft firm ball.
Pour over 2 packages bugles and 1 cup slivered almonds

Angel Fluff Date Treasures

Cook over heat until thick--about 5 minutes:
1 1/2 cup chopped dates
1/4 cup sugar
1/4 cup water
1/4 cup chopped walnuts optional

Dough
Cream together:
1 1/2 cup brown sugar
3/4 cup shortening
Add:
2 eggs
1 teaspoon vanilla
2 Tablespoons milk
Blend in:
2 3/4 cup flour
1 teaspoon soda
1 teaspoon salt

Spread 1/2 dough in a greased jelly roll pan. Spread cooked date mixture over and cover with remaining dough.
Bake at 350 for 20-25 minutes.
When cool, frost with Marshmallow Frosting.

Marshmallow Frosting
Mix 2 envelopes (2 Tablespoons) unflavored gelatin in 1/2 cup cold water in a mixing bowl.
In a sauce pan bring to a boil:
1 cup sugar
1 cup Karo corn syrup
Gradually add this to the gelatin and stir to blend.
Cool
Beat 5-8 minutes with electric mixture until fluffy like marshmallow creme.
Fold in 2 teaspoons vanilla

Spread over cooked date filled cookies. Form peaks with the back of a spoon
Optional sprinkle with shredded coconut.
Cook until set. Cut into bars.