Recipes

Clustered Spires
Quilt Guild

Recipes

Frosted Carrot Cake

1 ½ C vegetable oil                                                     1 Tbl cinnamon
2 C sugar                                                                     1 tsp salt
4 eggs                                                                          3 C peeled, grated carrots
2 ½ C flour                                                                  1 can (8oz) crushed pineapple, drained
2 tsps baking soda                                                       1 C chopped pecans

FROSTING:
8 oz cream cheese, softened 2 Tbls vanilla
6 Tbls butter, softened 2 tsps grated orange rind
1 box (16oz) powdered sugar

Combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Sift together flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture, stirring thoroughly. Add carrots and pineapple, fold in pecans. Pour into well-greased tube pan. Bake 1 ¼ hours at 325º. rost when cool.

FROSTING: Beat cream cheese and butter until creamy and fluffy. Add remaining ingredients. Spread evenly onto cake. Serves 16-20.

Hot Fruit Salad

1 Can Peaches

1 Can Pears

1 Can Apricots

1 Can Chunk Pineapple

1 Can Mandarin Oranges

½ bottle of Maraschino Cherries (halved)

(or any preferred type of Cherries)

Ginger Snap Cookies

Brown Sugar

Margarine or Butter

Preheat oven to 375 degrees.

Drain and chunk canned fruits.

Crush ginger snaps.

Spray baking dish with Pam.

Layer the part of the fruit in a baking dish.

Sprinkle some crushed ginger snaps over the fruit and

2 tablespoons of brown sugar.
Dot with

margarine (or butter). Then layer fruit

again with ginger snap topping the same way until the

dish is full or the fruit runs out.

Cover with foil and bake 45 minutes at 375 degrees.

You can remove the foil near the end for browning.

Serve hot, warm or at room temperature.

Cranberry Orange Cookies

Sugar Mixture

1/3 cup sugar

1 teaspoon freshly grated orange zest

1 cup sugar

3/4 cup butter, softened

1 egg

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup sweetened dried cranberries, chopped(I forgot to do this)

1/2 cup chopped macadamia nuts(I used hazel nuts-so use whatever you like)

1 tablespoon freshly grated orange zest

1. Heat oven to 350 F. Combine all sugar mixture ingredients in small bowl; stir until well mixed; set aside.

2. Combine 1 cup sugar, butter and egg in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, baking powder, and baking soda. Beat until well mixed. Add all remaining cookie ingredients. Continue beating just until mixed.

3. Shape rounded teaspoonfuls of dough into 1-inch balls; roll balls in sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2 -inch circles.

4. Bake for 7 to 11 minutes or until edges are lightly browned. (DO NOT OVERBAKE) Cool 1 minute on baking sheets; remove to wire cooling rack. Cool completely.

Squash Souffle

(from 'We Make You Kindly Welcome -- Recipes from the

Trustees House Daily Fare, Pleasant Hill, KY')

2 lbs squash (yellow or zucchini -- or mixture of both)
3 T butter
3 eggs beaten
1 can Cream of Mushroom soup
3/4 tsp salt
1/2 tsp pepper
1 onion sliced

Cook squash and onion until tender. Drain and mash. Fold in remaining ingredients. Place in buttered casserole dish and top with seasoned bread crumbs and grated Parmesan cheese. Bake at 350 for 30 minutes.