3 c. shredded, unpared zucchini, drained
1/2 c. shredded Cheddar cheese (about
2 oz.)
3 tbsp. snipped parsley
1 lg. clove garlic, finely chopped
1 egg
1 tsp. salt
Dash of pepper
1 c. Bisquick baking mix
Heat oil (1/2 inch) in 10 inch skillet to 375 degrees.
Mix zucchini, cheese, parsley, garlic, egg, salt and pepper.
Stir in baking mix.
Drop by rounded tablespoonfuls into hot oil.
Fry until golden brown, about 1 minute on each side; drain.
Makes about 2 dozen cakes.
155238
APPLE
POUND
CAKE
1 1/2 c. corn oil
2 c. sugar
3 eggs
2 tsp. vanilla extract
3 c. flour
1 tsp. soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. chopped, peeled apples
1 c. chopped walnuts
1/2 c. raisins
Beat oil, eggs, sugar and vanilla until well blended.
Combine dry ingredients and add to sugar mixture, beating well.
Stir in apples, nuts and raisins.
Spoon batter into greased and floured bundt pan.
Bake at 375 degrees for 1 hour and 15 minutes.
155239
BANANA
SPLIT
CAKE
2 c. graham wafer crumbs
1/2 c. margarine, melted
3 c. confectioners' sugar
2 eggs
1 c. margarine, softened
1 1/2 tsp. vanilla
1 (19 oz.) can crushed pineapple
4 bananas
1 lg. Cool Whip
Walnuts (opt.) Cherries (opt.)
Combine graham crumbs and margarine.
Press in ungreased 9 x 13 inch pan.
Beat confectioners' sugar, eggs, margarine and vanilla.
Spread on graham crust.
Spread pineapple over creamed mixture.
Slice bananas lengthwise and place on
pineapple.
Cover with whip.
Garnish with nuts and cherries.
Chill.
155240
BUTTER
PECAN
POUND
CAKE
1 Betty Crock butter pecan cake mix
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