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Oatmeal Cake with Coconut Frosting

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Here’s a wonderful cake that’s topped with snowy white coconut frosting.

1 1/4 C boiling water
1 C old-fashioned rolled oats
1 C brown sugar
1 C granulated sugar
1 1/3 C unbleached white flour
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
2 eggs (or 1/2 C egg substitute)
1/2 C margarine

Coconut frosting:

5 Tbsp margarine
1 C chopped walnuts
1/2 C brown sugar
1/4 C evaporated skim milk
1/2 tsp vanilla extract
1 C grated coconut

In a large bowl, pour boiling water over oatmeal. Let stand 20 minutes. Add other cake ingredients and mix well. Pour into greased 9″ x 13″ cake pan. Bake cake at 350° F for 45 minutes or until toothpick inserted into center of cake comes out clean.

In a small saucepan over medium heat, melt 6 Tbsp margarine. Add other frosting ingredients and warm until sugar dissolves. Remove from heat. Spread over cake while still warm. Serve warm. This can be reheated in oven or microwave before serving.

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Ruth Colvin

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Oatmeal Cake with Coconut Frosting

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Papaya Bread

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Looking for something different to bring to that bake sale or for the family? Try this unique papaya quick bread recipe.

3 eggs

1 C olive oil
1 Tbsp vanilla
2 C sugar
2 C sugar
2 C papaya puree
2 1/4 tsp baking powder
1/4 tsp salt
1 Tbsp cinnamon
2 1/2 C flour
1 C walnuts or pecans

Beat together eggs, oil and vanilla. Add sugar and beat again. Mix in papaya puree. Sift dry ingredients together. Mix with wet ingredients. Pour into a loaf pan at bake at 350° for 1 hour.

Submitted by Noele Moffit

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Papaya Bread

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Mexican Casserole

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A wonderful Spanish influenced casserole. A good choice when prep time is short and a flavorful dish is desired.

1 lg bag of corn chips (for less salt, may substitute a dozen corn tortillas)
2-8 oz cans of enchilada sauce
2 C of equal amounts of Monterey Jack and Cheddar cheese
1/2 lb frozen vegetarian chicken roll, sliced and shredded

Garnish:
4 cherry tomatoes
3 sprigs of parsley

Cut through the tomatoes until reaching the stem, separate the tomato but do not pull apart. Use parsley sprigs as the “leaves” for the tomatoes.

Put a thin layer of enchilada sauce into the bottom of a 2 quart casserole. If using tortillas, dip first into hot oil or put on a medium skillet to warm. If using corn chips, layer onto the sauce in casserole, followed by a layer of cheese mixture and a layer of chicken. Use this method if using tortillas as well. Repeat layers until the casserole is filled. Bake in oven at 350° for 45 minutes. Garnish with tomatoes.

Submitted by Foxine Peck

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Mexican Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

French Country Soup

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Hearty and flavor filled vegetable soup with a French twist.

3 Tbsp butter or margarine

2 med carrots, sliced
2 stalks celery with leaves
1 qt stock (McKay’s seasoning)
2 med potatoes, peeled and diced
2 C green cabbage, sliced
1 med turnip, peeled and diced
1/3 C barley
2 Tbsp dry onion flakes
1 Tbsp fresh thyme leaves
1 tsp each: Lawry’s seasoning, salt, pepper
1 bay leaf
1/2 tsp sugar
1/4 C frozen peas
1/2 tsp garlic salt (optional)

Melt butter or margarine in stock pot. Add carrots and celery and cool 10 minutes. Add stock and the rest of ingredients except peas. Cook over medium heat covered for 35-45 minutes. Stir occasionally. Add seasonings last 10 minutes. Add peas and simmer 5 more minutes. Remove bay leaf and serve with crusty bread.

Note: Barley may be cooked in advance and vegetables sliced in a Cuisinart to sped up cooking time.

Servings: 6-8

Submitted by Betty Fike

Read more at the source: French Country Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Golden Salad

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Beautiful color will set this salad apart along with yummy taste!

1/2 head cabbage, or more, finely shredded

2 or 3 carrots, grated
Cheddar cheese, grated
Salad dressing, (enough to hold salad together)
1-2 Tbsp lemon juice, optional

Mix all ingredients together with enough of the Salad dressing to give it consistency. Should not be runny but enough to hold salad together. Serve in a pretty bowl or on individual plates on beds of crisp lettuce.

Submitted by Patricia Otis

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Golden Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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