Rich Chocolate Black Bean Cake

Serves 6

Ingredients:
Butter, flour and cocoa for prepping the loaf pan
5-oz of semi-sweet chocolate chips, melted 
19-oz can of black beans, drained and rinsed
2 large eggs
1/3 cup of peanut butter
½ teaspoon vanilla extract
½ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt


Directions:
1. Preheat the oven to 350 degrees (adjust oven rack so there’s one in the middle). Butter a 8.5-inch loaf pan (aka a 1lb loaf pan) then dust with cocoa and flour, tapping out any excess.
2. Melt the chocolate over a double-boiler (or melt in the microwave slowly and in 20 second intervals, stirring each time).
3. Puree the black beans, eggs, vanilla and peanut butter in a food processor or with an immersion blender until smooth, approximately 1 minute. Add the sugar, baking powder and salt and pulse for 20 seconds.
4. Add the melted chocolate and pulse until combined – this renders a pudding-like batter. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a knife inserted into the center comes out clean.
5. Cool for 15 minutes on a wire rack, then invert onto a serving platter. Cool completely before dusting with confectioner’s sugar or frosting.

14 Karat Carrot Cake

2 cups sugar

1 1/2 cups oil

3 eggs

1 1/2 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 1/2  tsp. soda

1 tsp. salt

2 tsp. cinnamon

2 cups grated carrots or 1 ½ cups dehydrated carrots

1, 13 oz can crushed pineapple

1 cup chopped walnuts (optional)

Put dry dehydrated carrots in a blender and pulse 4-5 times to break up the carrot pieces.  Add 3 cups of water to the carrots and allow to sit for 20 minutes.  Drain excess water.

Cream sugar, oil, eggs, and vanilla.  In one bowl. combine all dry ingredients.  Combine carrots and pineapple in another bowl.  Slowly add to sugar mixture, alternating dry ingredients and wet ingredients.  Add nuts last. Pour into a greased  9x13 pan.  Bake at 350 degrees for 35 - 40 minutes.

Cream Cheese Frosting

8 oz. cream cheese, softened

1 tsp. vanilla

1 lb. powdered sugar

2-4 Tbsp. milk

Cream together cream cheese, vanilla, and 1-2 Tbsp. milk until smooth.  Slowly add sugar and beat well.  Add more milk until desired consistency is reached.  Be careful not to add too much milk too quickly.  It’s easy to make the frosting runny and very hard to get it stiff again.

Wheat Brownies

 

1 cup sugar

½ cup butter

2 eggs

1 tsp vanilla

3 Tbl cocoa

1 ½ cup whole wheat flour

½ cup chopped nuts (optional)

½-1 cup chocolate chips

Combine sugar, butter, eggs, and vanilla in owl.  Bland.  Add cocoa and whole wheat flour. Blend again.  Add chopped nuts and chocolate chips and pour into 9 x 9 baking dish.  Bake 325 for approx 25 minutes.  Frost with chocolate frosting if desired or sift powdered sugar.

Apple Brown Betty

 

Filling:

2 C. boiling water

4 C. dried apple slices

Topping:

1/2 C. whole wheat flour

1/4 C. oatmeal

1/4 t. cinnamon

1/4 C. brown sugar

1/4 C. butter

Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping

ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-

inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes. Serve warm with vanilla ice cream if desired.

Wacky Cake

This cake was supposedly invented during/after WWII when foods such as eggs and milk were scarce. Incidentally, this is also a Vegan recipe.

3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1tsp. salt
2 tsp. vanilla
2 cups water
3/4 cup oil
2 TB. vinegar

1 bag chocolate chips (optional)

Heat oven to 350 degrees. Grease a 9 x 13 inch pan.
Mix dry ingredients in large bowl (except chocolate chips).
Add wet ingredients and quickly mix with hand mixer until everything is incorporated.
Immediately pour cake batter into greased pan.
Optional: Sprinkle chocolate chips on top of cake. (I used half chocolate and half white chocolate chips).
Bake 35-40 minutes or until inserted toothpick comes out clean.

You can also frost the cake with your favorite frosting, or sprinkle with powdered sugar.

Soda Pop Cake

 

 

1 box cake mix

10 oz soda

1/3 c mashed white beans

Combine ingredients and bake according to directions on box.  For flavor combinations:  lemon cake and orange soda, vanilla cake and 

cream soda, or chocolate cake and cherry soda are good.

Chocolate Cake

 

 

2 cups flour

1/2 cup cocoa

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup sugar

3/4 cup mayonnaise

1 cup water

1 teaspoon vanilla

Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan).

Bake at 350°F for about 25 minutes. Cool. Frost or sprinkle with powdered sugar.

Mary Moody's Peach Crisp

 

 

 

6 cups sliced peaches, fresh or canned

1 cup rolled oats, 

3/4 cup flour, 

3/4 brown sugar, 

1/2 cup crisco

  

Heat oven to 375.  Place peaches in an ungreased, 12 by 8 baking dish.  In a large bowl, combine oats,flour,brown sugar and butter until 

crumbly.  Sprinkle mixture evenly over peaches. Bake for 25-35 minutes.  Serve with dream whip.

Dried Fruit Cobbler

4 1/2 c. dried fruit
2 T. cornstarch
4 1/2 c. water
3/4 c. sugar
1/2 t. ground cinnamon
1 1/2 c. sifted flour
2 t. baking powder
3 T. sugar
3/4 t. salt
1/4 c. butter
3/4 c. milk

Cut up dried fruit. Place fruit and water in 3-quart saucepan. Bring to a boil and simmer 15 minutes or until tender. Combine cornstarch (use 1 tablespoon if you like it runnier), 3/4 cup sugar and cinnamon. Stir into hot fruit mixture. Pour into an 11 x 7 x 1 1/2-inch baking dish.

Sift together flour, baking powder, 3 tablespoons sugar and salt. Cut in butter until crumbly. Add milk and stir until moistened. Drop by spoonfuls over the top of the fruit mixture. Bake at 400° for 25 minutes or until golden brown. Serves 4-6.

Old Fashioned Rice Pudding In Crock Pot

2 1/2 c. cooked rice
1 1/2 c. evaporated milk or scalded milk
2/3 c. brown or white sugar
3 tbsp. soft butter
2 tsp. vanilla
1/2 to 1 tsp. nutmeg
3 eggs, beaten
1/2 to 1 c. raisins

Thoroughly combine rice with rest of ingredients. Pour into a lightly greased crock pot. Cover and cook on high for 1 to 2 hours or on low for 4 to 6 hours. Stir during first 30 minutes of cooking. Serves 4 to 6.