1/2 cup cooking oil
2 cups sugar
2 tsp vanilla
2 tsp cinnamon
1 tsp salt
4 eggs
2 1/4 cups flour
2 tsp soda
2 cups carrots
8 oz. crushed pineapple
2 cups coconut
1 cup chopped nuts

Combine oil, sugar, vanilla, cinnamon and salt.  Blend well.  Add eggs.  Add flour, soda and pineapple.  With large spoon, fold in coconut, carrots and nuts.  Blend well.  Pour into 9×13″ greaesd and floured pan.  Bake 50-60 minutes at 350 degrees.

Icing:

Combine in small bowl 6 oz cream cheese, 2 1/2 cups powdered sugar, and 1/4 lb soft butter or margarine.  Beat well.  Spread on cake.  Can be garnished with nuts and coconut if desired.


Printable Version

The post Carrot Cake appeared first on The Cowley Cookbook.

2 small pkg lemon jello
2 cups boiling water
2 cups 7-Up
1 medium can pineapple, drained (save juice)
1-2 bananas

Grind and mash fruit.  Dissolve jello in water and cool.  Add 7-Up and chill, then add fruit.  Top and chill.

Topping:

1/2 cup sugar
2 T flour
1 cup pineapple juice
1 slightly beaten egg
1 cup whipped cream

Combine sugar, flour and stir in pineapple and egg.  Cook over low heat to boiling, stirring constantly.  Boil about 3 minutes or until thick.  Remove and add butter.  Cool and fold in whipped cream.

Printable Version

The post Frosted Salad appeared first on The Cowley Cookbook.