Celebrating 80 years
Celebrating 80 years
2 c. sugar,
1 1/2 c. vegetable oil,
2 t. vanilla,
2 1/4 c. flour,
2 t. cinnamon,
2 t. baking soda,
1 t. salt,
2 c. shredded carrots,
2 c. flaked coconut,
1-8 oz can crushed pineapple (drained),
1 c. chopped walnuts
Preheat oven to 350. Grease 9x13 pan. Combine sugar, oil, eggs, and vanilla in a bowl. Combine flour, cinnamon, salt, and baking powder, add to wet ingredients. Fold in carrots, pineapple, nuts, and coconut. I used mixer for everything. Pour into prepared pan. Bake 50 minutes or until tester inserted in center comes out clean. Cool and frost.
Frosting: 8 oz. cream cheese, 1/2 c. butter, 1 t. vanilla, 4 c. powdered sugar. mix cream cheese, butter, and vanilla very well together and
add in sugar
2 T. butter
2 med sweet onions, chopped. (I use only one)
Cooking spray such as PAM
1 medium Yukon Gold potato, sliced
1 medium zucchini, sliced
4 plum tomatoes, sliced
1 ½ t. Kosher salt
¼ t. ground pepper
2 T. butter, melted ( I used olive oil instead)
1/3 cup freshly grated Parmesan cheese
Preheat oven to 375. Melt 2 T. butter in skillet over medium heat; add onions, and sauté 10-12 minutes or until tender and onions begin to caramelize. Spoon onions into a 10-inch quiche dish coated with spray. Toss together potatoes, zucchini, tomatoes, salt and pepper. Arrange potatoes, zucchini and tomato slices in a single layer over onions, alternating and overlapping slightly. Drizzle with melted butter or oil. Cover with aluminum foil. Bake at 375 for 30 minutes. Remove foil and sprinkle with Parmesan cheese. Bake 35 minutes more or until golden brown. Let stand 10 minutes before serving. Makes 6-8 servings.
Executive profiles – A company is only as strong as its executive leadership. This is a good place to show off who’s occupying the corner offices. Write a nice bio about each executive that includes what they do, how long they’ve been at it, and what got them to where they are.
½ cup unsalted butter, softened
1 cup sugar
2 egg yolks
1 tsp vanilla
1 ½ cups sifted all-purpose flour
1 tsp baking powder
¼ tsp salt
1/3 cup milk
2 egg whites²whipped stiff
1 ½ cups fresh blueberries
Cream butter and sugar until light and fluffy. Add egg yolks and vanilla. Beat well. Sift together flour, baking powder, and salt. Add sifted ingredients and alternate with milk in thirds, beating until smooth.
Fold in egg whites. Carefully fold blueberries into batter. Spread into a greased 9 x 9 inch glass pan. Bake at 350° for 35 minutes. Note: Recipe can be doubled and baked in a 9 x 13 glass pan.
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300 N Highland Rd, Inverness, IL
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