Ingredients

• 1 beaten egg
• 1/4 cup oil
• 1/4 cup sugar
• 1 cup grated zucchini
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1/2 cup white flour
• 1/4 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt

Directions

Mix in order given, and add dry ingredients. Put in muffin tins. Mix 1 tablespoon butter, 2 tablespoons brown sugar and a few chopped nuts and divide to top muffins. Bake in 350 degree oven for 20 minutes.

Source: The Amish Cook

Ingredients

• 3 large packages of soft cream cheese
• 4 eggs
• 3/4 cups sugar
• 1 tsp vanilla
• 1 pint sour cream
• 1 box zwieback

Directions

Cream the cream cheese and then add 3/4 cup of sugar and eggs one at a time. Add vanilla. Pour into greased spring pan lined with zwieback crumbs at the bottom. Bake at 350 (F)oven for 30 minutes. Whip 1 pint of sour cream with 1/4 to 1/2 cup of sugar and pour over cake. Return to same oven temp for 10 minutes. Put in refrigerator and chill at least 2 hours before serving. Serves 8. Delicious with hot coffee:)

Very fattening but very good!

Ingredients

• 6 eggs
• 1 tablespoon vanilla
• 2 1/3 cups sugar
• 1 teaspoon baking powder
• 2 cups flour
• 1 jar maraschino cherries, drained but reserve the juice
• 1 cup butter
• 3/4 cup butter, softened
• 4 cups powdered sugar
• Reserved cherry juice

Directions

1. Combine ingredients and beat for 10 minutes. Place in greased and floured tube pan. Bake for 30 minutes on 350 degrees. Continue baking on heat reduced to 300 degrees and bake for an additional 45 minutes.

2. Beat all ingredients until smooth. Spread on top and sides of cake. Cake looks special with several whole cherries placed on top of cake.

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup confectioners sugar
• Filling:
• 1 cup confectioners sugar
• 11 ounces cream cheese, softened (look for 8 oz. package plus a 3 oz. package)
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla

Directions

Preheat oven to 375 F. Grease and flour a jelly roll pan. Beat eggs for 5 minutes in large bowl on high speed of mixer. Gradually stir in sugar and beat well. Add pumpkin and lemon juice. Sift flour with baking powder and spices. Add to pumpkin batter, blending well. Spread batter in pan and bake for 15 minutes.

Turn out of pan immediately onto a towel sprinkled with one fourth cup confectioners sugar. Starting at narrow end, roll towel and cake together in jelly roll form. Cool.

Combine ingredients for filling, beating until smooth. Unroll cake. Spread filling on top of cake, re-roll. Cover and chill with seam side down. Sprinkle with confectioners sugar before slicing. Slice and serve.

Yield: 12 servings.