Betty Salisbury's Coconut Carrot Cake

Cake:
2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 can crushed pineapple (no juice, well drained)
2 cups grated carrots (well-packed_
1 1/2 cups coconut
1/2 cup chopped pecans

Frosting:
1 cup coconut plus 1/2 cup to sprinkle on top of cake
1 package (8 ounces) cream cheese
1/2 cup butter
3 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Mix first 4 ingredients. Beat oil, sugar and eggs, adding flour mixture as you do so. Beat. Add pineapple, carrots, coconut and nuts. Pour into a greased and floured 13x9 inch pan. Bake in 350 oven for 50-60 minutes. Prepare frosting by lightly toasting 1 cup coconut and then mixing it with 1/2 cup butter, cream cheese, powdered sugar, milk and vanilla. Cover the cooled cake and sprinkle with 1/2 cup coconut.

published by Cherilyn Bloomer

Lunch Bunch June 2013

Lunch Bunch May 2013

Carrot Casserole From Julie Adams

Carrot Casserole 12-13 carrots. (I use less since the carrots in Peru are so large) 1 small diced onion 1/2 cup diced celery 3/4 cube butter 1/4 cup flour 1 tsp salt 1/2 tsp dry mustard 2 cups milk 1/4 tsp pepper 1/4 tsp celery salt 1/2 pound grated cheese 2 cups softened bread crumbs 1/4 cube melted butter (I use less) Peel and slice carrots and cook in salted water. Drain. In another pan, sauté the onion and celery in butter. Stir in flour, salt and mustard. Cook 1-2 minutes until smooth and thick. Add pepper and celery salt. Arrange carrots in 9x13 dish, sprinkle with cheese and cover with sauce. Top with bread crumbs and melted butter. Cover with foil and bake at 350 for 30 minutes. Uncover and cook an additional 15 minutes.

Corn Casserole From Julie Adams

Corn Casserole

15oz. undrained whole kernel corn
15oz. cream-style corn
1 cup sour cream
2 eggs beaten
8 1/2oz. box Jiffy corn muffin mix
1/2 stick butter- softened

Mix the two cans of corn in a large bowl with all but the muffin mix. Blend well. Stir in muffin mix. Pour into 8x12 glass dish. Bake at 350 for 1 hour or until it is golden brown.

Peach Cobbler

Peach Cobbler

2 large cans peach ( Use juice and cut all peaches in small pieces)
Pour in 9 x 13 glass pan

In a large bowl add
2 cups flour
2 cups sugar
3/4 cup real butter
1 egg

Blend with a pastry blender until flour and sugar look like pie dough.
Sprinkle over peach and cook for 35 to 40 minutes in 375 degree oven.
Serve with whip cream or vanilla ice cream.

Lunch Bunch Monday, April 8, 2008