TUESDAY'S TREAT

Today I share treats from two of my favorite ladies, Mom B. and Aunt Deede. These two sisters are now in their 80's and have been great cooks for many years. Aunt Deede still cooks a full breakfast (including homemade biscuits) every morning for my Uncle J.F. and Mom B., (even though her arthritis limits her time in the kitchen), still wows us with her deviled eggs and dressing at the holidays. Last Christmas I made cookbooks for our (now young adult) children with special  family recipes. All three of the  "grand kids" are wonderful cooks and I hope they'll be sharing these recipes for many years to come.

CHOCOLATE OATMEAL CANDY

(one of Mom B.'s favorites)

2 c. sugar

1 stick margarine

1/2 c. milk

4 tbsp. cocoa

2 1/2 c. rolled oats

1/2 c. peanut butter

2 tsp. vanilla

optional- 1/2 c. nuts

Ina  medium saucepan combine margarine, sugar, milk, and cocoa. Bring to a full boil for 1 1/2 min. Pour in oatmeal, peanut butter, and vanilla. Stir until cool enough to handle (it will thicken). Drop by spoonfuls onto waxed paper. The candy sets up in a few minutes.

ORANGE CARROT CAKE

(Aunt Deede is famous for her carrot cake with many variations)

1 1/4 c. vegetable oil

1 c. brown sugar firmly packed

1 c. white sugar

4 large eggs

2 c. all-purpose flour

1 tsp. baking powder

1 tsp baking soda

1 tsp. salt

1 tsp. cinnamon

3 c. shredded carrots

zest of one orange

1 tsp. orange extract

Beat oil and sugars well.

Add eggs one at a time, beating well after each addition.

Whisk flour and next 4 ingredients. Blend gradually into sugar mixture.

Stir in carrots, zest, and orange extract.

Divide batter among 3 (9inch) greased and floured cake pans. Bake in the center of the oven at 325 for 35 min. or until a wooden pick comes out clean. Cool 10 min. then turn out of pans onto a rack. 

Frost with:

CREAMY ORANGE FROSTING

12 oz. cream cheese- softened

3/4 c. butter or margarine-softened

Finely grate zest of 1 orange

6 c. confectioner's sugar

1 tsp. orange extract

Beat cream cheese, butter, and zest until smooth.

Gradually add sugar, beating until smooth.

Blend in extract.