3 eggs

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla  

2 cups shredded zucchini

1-8 ounce can crushed pineapple-do not drain

3 cups flour

2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

1 cup chopped nuts

1 cup raisins, Craisins or currents-optional

Beat until thick and creamy, eggs, oil, sugar, vanilla. Stir in shredded zucchini and crushed pineapple. Add remaining ingredients during just too blended. Pour into greased and floured 9 x 5 x 3 and bake 350° for one hour.  Serve warm or try it toasted.


2 1/2 cups fresh peaches, peeled, sliced or 2 1/2 cups canned sliced peaches, well drained

1 egg beaten

1/2 teaspoons salt

1/2 teaspoon vanilla

1 cup sour cream

1/8 cup sugar (1/2 cup if using canned peaches)

2 tablespoons flour

Preheat oven to 375°. Peel and slice fresh peaches. Mix peaches with other filling ingredients and pour into an unbaked 9 inch pie shell. Bake for about 30 min. until pie is slightly brown. While the pie bakes prepare the following topping.

1/2 cup butter-chilled

1/3 cup sugar

1/3 cup flour

1 teaspoon cinnamon

Blend butter, sugar, flour and cinnamon with fork or pastry cutter until crumbs are the size of small peas.  Sprinkle topping evenly over pie and bake additional 15 min. Cool and chill in refrigerator before serving with a generous amount of whipped cream.


12 ounces cream cheese softened

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon Worchestershire sauce

1 small onion grated

A dash of garlic salt and a pinch of cayenne pepper

 1/2 bottle red chili sauce

2 cans crabmeat, well drained or 1 1/2 to 2 cups of imitation crab chopped fine

Blend all ingredients except chili sauce and crabmeat, until smooth. Smooth into an eight or 9 inch glass pie plate. Spread chili sauce evenly over cream cheese mixture. Top with crabmeat, garnish with fresh parsley. Serve with assorted crackers.


1 pint canned salmon-or 2 cups cooked salmon + 1/3 cup chicken broth

1 cup fine dry bread crumbs or fine crushed saltine cracker crumbs

1/2 cup chopped onion

1/4 cup chopped parsley

2 eggs

2 tablespoons lemon juice

1 tablespoon mayonnaise

1/8 teaspoon pepper

2 tablespoons oil or more for frying

Lemon wedges for garnish

Drain salmon and reserved 1/3 cup liquid, flakes salmon. Combine salmon with breadcrumbs, onions and parsley. Add reserve salmon liquid, eggs, lemon juice, pepper and mayonnaise, mix well. Shape into patties. Put on small cookie sheet and let set to absorb breadcrumbs for 20 min. Reshape if necessary.  Fry in oil over medium heat until lightly browned on both sides. Serve hot with lemon wedges or makes a great fish sandwich.


I was asked if I had this recipe.  It is found in my new cookbook, page 35

 “East Dessert First”

2 cups flour

2 cups sugar

Two sticks butter

1 cup Coca-Cola

3 tablespoons Hershey’s cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon baking powder

1 teaspoon Vanilla

2 cups many marshmallows

Preheat oven to 350°. In a large bowl combine flour, sugar and mix well.

 In a saucepan, heat butter, Coca-Cola and Cocoa. Bring to boil and pour over flour and sugar, add buttermilk, eggs and baking soda and then vanilla and mix well. Add marshmallows and pour into a well oiled 9 x 13 cake pan. Bake 30 to 35 min. marshmallows will rise to the top during baking.



This is a good camping cake.  Just put all the dry ingredients in a zip lock!

My mom’s old standby and mine for many years because it is so economical.

Heat oven to 350° -oil a 9 x 13 pan, set aside

In a large saucepan:

2 cups raisins

1 cup white sugar-or one half white one half brown sugar

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice – (for camping put dry ingredients in Ziploc)

3 cups hot water

1/2 cup vegetable oil

In saucepan bring all the ingredients to a boil and simmer for 5 min. cool till warm.

Stir in (or for camping in a smaller Ziploc the following)

1/2 teaspoons soda

3 1/2 cups flour

1/2 teaspoon baking powder

1 cup chopped walnuts

Stir until smooth. Pour into oiled pan and bake 45 min. to an hour. Test with a toothpick. Drizzle with 2 cups powdered sugar two drops of vanilla and a drop or two of hot water. Cut in squares while warm. Serve cold, it’s just as good! 


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