Ask For Seconds Cake

From The National Observer, via my Grandma in Geneva.  Couldn't be more aptly named.  Mom made it for Greg's and my wedding.

Qty Measure Ingredient
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1/2 Cup Butter
1 1/4 Cup boiling water
1 Cup Oats
1 Cup Sugar
1 Cup brown sugar
2 Eggs
1 1/2 Cup Flour
1 Teaspoon Salt
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon Nutmeg
1 Teaspoon Cinnamon
6 Tablespoon butter
1/2 Cup Sugar
1 Cup Coconut
1/2 Cup evaporated milk
1/2 Teaspoon Vanilla
3/4 Cup Pecans

Combine 1/2 c butter, boiling water and oatmeal; let sit until butter melts.  Mix.

Combine dry ingredients.  Stir in oatmeal mixture and mix well.  Pour into a 9 x 12" cake pan and bake about 40 minutes at 375.

Combine 6 T butter (unmelted!!), sugar, coconut, evaporated milk, vanilla and pecans.  Spread (it's chunky) over warm cake.  Put under broiler until butter melts and coconut is toasted.

ZUCCHINI SEASON!!!

Here are a couple ways to love zucchini.

Zucchini patties

From Allrecipes.com

Qty Measure Ingredient

------------------------------------------------------------

2 Cup zucchini, shredded

2 eggs, beaten

1/4 Cup onion, chopped

1/2 Cup Flour

1/2 Cup parmesan cheese, shredded

1/2 Cup mozzarella, shredded

salt, to taste

Instructions: Combine all ingredients. Heat a small amount of olive oil over medium-high heat.  Drop zuccini mixture by heaping spoonfuls and cook until golden on each side.

Serve with spaghetti sauce for dipping.

Stuffed zucchini

From Cooks magazine, via Stacie at work

Qty Measure Ingredient

------------------------------------------------------------

4 medium zucchini 

salt and pepper to taste

4 tablespoons olive oil 

3 medium red potatoes 1/2-inch cubes

1 medium onion chopped

5 cloves garlic minced

3 medium tomatoes chopped and seeded

1/3 cup basil fresh

6 ounces monterey jack cheese shredded

Instructions: Preheat oven to 400, with one rack high and one rack low.

Toss potatoes, onion and garlic with 1 T oil, salt and pepper and place on a cookie sheet on the upper rack.  Roast about 20 minutes or potatoes are golden brown.  Halve zucchini lengthwise and scoop out to 1/4" thick.  Brush with 2 T oil, then sprinkle with salt and pepper.  Place on a cookie sheet on the lower rack, cut side down and bake 8-10 minutes.

When potatoes are browned, add tomatoes, basil, 1/2 c cheese and salt and pepper.

Divide stuffing among zucchini (about 1/2 c each) and sprinkle with remaining cheese.  Bake 6 minutes or until cheese melts.