August 22, 2010

Appetizers

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Salad/Soup

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  Main Course

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Wine

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Dessert

HUMMINGBIRD CAKE

We used the "**Cake Variation" for the cake recipe (see below)

Cake
2 cups (or 3 cups**)	Flour	1 tsp.	Baking Soda	3	Eggs
2 cups	Sugar	1 tsp.	Salt	8 oz. can	Crushed pineapple, drained (save for variation**)
1 tsp.	Cinnamon	1/2 cup	Oil	2 cups	Bananas, diced
1 cup**	Chopped pecans**	1-1/2 tsp.**	Vanilla**

Cake:  Skip starred ingredients ("**") for basic recipe.  Mix dry ingredients.  Add other ingredients and stir with a wooden spoon.  Bake in a 9" x 13" pan at 350° for 45-60 minutes.

**Cake Variation:  Use 3 cups flour, and add the jice from the pineapple.  Mash the bananas, add 1 cup chopped pecans, and add 1-1/2 tsp. vanilla. 

Frosting (from Pam's Carrot Cake frosting)
1/4 cup	Better	1 tsp	Vanilla
4 oz	Cream cheese	1/2 cup	Walnuts - chopped
1 3/4 cup	Powdered sugar	1/2 cup	Raisins
1/2 cup	Coconut

Frosting:  Cream together the butter, cream cheese, and vanilla.  Add powdered sugar and mix until light and fluffy.  If desired, mix in nuts, coconut, and raisins.