Carrot Cake

I got this recipe from Cheryl 22 years ago when I first joined the family.  

It has been a favorite ever since!

 

Favorite Carrot Cake

Mix, then set aside:

     2 c. flour

     2 tsp. baking soda

     2 tsp. cinnamon

     1/2 tsp. salt

Whisk until blended:

     3/4 c. oil

     3/4 c. buttermilk

     3 eggs

Add:

     2 c. sugar

     2 c. shredded carrots

     1 can (8 oz) crushed pineapple, drained

     1 1/3 c. coconut

     1 c. chopped walnuts

     flour mixture

Bake 40-45 minutes at 350 in a greased and floured 9"x13" pan

Glaze:

Mix in small sauce pan:

     3/4 c. sugar

     1/3 c. buttermilk

Stir over low heat until sugar dissolves, then pour over hot cake.

Frost with cream cheese frosting after the cake cools.


by Stephanie, wife of Barbara's son Brandon

No-Bake Almond-Oat Energy Bites

Here is a very tasty and easy treat to make.
I love having them for a snack!

No-Bake Almond-Oat Energy Bites 

2 ½ c. rolled oats (regular or quick-cooking)
½ c. raw pumpkin seeds (pepitas)
½ c. raisins
2 T. raw sunflower seeds
1 t. cinnamon
½ c. almond butter
⅓ c. plus 1 T. honey
2 T. barley malt syrup
1 t. vanilla extract

1. Grind 1/2 c. oats and 1/4 c. pumpkin seeds in food processor until powdery. Transfer to medium bowl; set aside.

2. Combine remaining 2 c. oats, remaining 1/4 c. pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.

3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.

Makes 24 (1-inch) balls
30 minutes or fewer


by Cheryl, Barbara's daughter