General cooking tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Spicy Pineapple Zucchini Cake Recipe

	Category	Spicy Recipes
	Views	91
	Ratings	0

Ingredients And Procedures

4 ea Eggs

1 c Oil, salad

2 c Sugar

2 t Vanilla

2 c Zucchini, grated

8 oz Pineapple, crushed, drained

3 c Flour

2 t Baking soda

1 t Salt

1 t Baking powder

1 1/2 t Cinnamon

3/4 t Ground nutmeg

1 c Walnuts

1 c Currents or raisins

---------------------------CREAM CHEESE FROSTING--------------------------- 3 oz Cream cheese

1/2 t Almond flavoring

4 T Margarine

1/4 t Lemon flavoring

8 oz Powdered sugar

Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN

Rate this recipe!

Post this recipe to your site

<h1>Spicy Pineapple Zucchini Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 ea Eggs <P>1 c Oil, salad <P>2 c Sugar <P>2 t Vanilla <P>2 c Zucchini, grated <P>8 oz Pineapple, crushed, drained <P>3 c Flour <P>2 t Baking soda <P>1 t Salt <P>1 t Baking powder <P>1 1/2 t Cinnamon <P>3/4 t Ground nutmeg <P>1 c Walnuts <P>1 c Currents or raisins <P>---------------------------CREAM CHEESE FROSTING--------------------------- 3 oz Cream cheese <P>1/2 t Almond flavoring <P>4 T Margarine <P>1/4 t Lemon flavoring <P>8 oz Powdered sugar <P>Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>