Aunt Ruthie's Carrot Cake

I LOVE a recipe that has been passed down through generations...and is good. This recipe came from The Farmer's Aunt Ruthie who recently passed away. Although I did not know her very well, every story I hear about her is fun and full of laughter. This cake is wonderful!!
Aunt Ruthies' Carrot Cake
3 eggs
1 1/2 c. oil
2 c. sugar
1 small can of crushed pineapple
3 c. flour
2 t. baking soda
1 t. salt
2 t. cinnamon
1 c. coconut
3 c. grated carrots
1 t. vanilla
1 c. chopped pecans
Beat together eggs, oil, and sugar. Add pineapple and mix. Stir in carrots, vanilla, coconut and nuts. Mix well. I like to add 2 T. ground flax seed (I try to sneak it in anywhere I can). Pour into 2 9 inch cake pans that have been oiled and floured. Bake at 350 degrees for 40-60 minutes. When cool, frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 8oz. pkg. of cream cheese
1/2 cube butter, softened
2 t. vanilla
1 box of powdered sugar.
Beat all together until smooth and creamy.

Grandma Elma's Squash Casserole

Did I mention that I love zucchini? And it a good thing because it is that time of year in our garden. I really do wait for zucchini season to begin. We have it for breakfast, lunch, and dinner. Often time in our desserts too. That will be another post. The Farmer's grandma is a wonderful lady and a fantastic gardener. This is her recipe with my own twist. A recipe that the whole immediate and extended family makes and enjoys.



Grandma Elma's Squash Casserole
3-4 medium zucchini, roughly chopped
2-3 large carrots, roughly chopped
1 med. onion, finely diced
2 T. butter
1-2 cloves of garlic, minced
1 c. water
1 can cream of mushroom soup
1 c. sour cream
2 c. dry stuffing mix, browned in 1 T. butter
1 1/2 c. cheese
1 T. chicken boullion (caldo de pollo in Mexico)
salt and pepper

Preheat oven to 350 degrees. In a stock pot, sautee onion and garlic in butter. Add diced squash, carrots, water and chicken boullion. Bring to a boil and cook for 5-8 minutes, vegetables should be soft but not over cooked. When vegetables are done, drain off liquid and pour into a large bowl. Add soup, sour cream and salt and pepper to taste. Mix well and pour half of mixture into a greased 9 x 13 pan. Top with half of browned stuffing mixture and half of cheese. (Any cheese is good. Sometimes I use mozarella, sometimes cheddar. This particular time I used a combination of parmesan cheese and mozarella cheese). Repeat with remaining squash mixture, stuffing and cheese. Bake for 20-30 minutes, or until it begins to bubble. This is a summer staple in our home, and a great way to link generations through food.