Tasty Veggy Recipes

Serves: 12-16
Ingredients:
1 tablespoon plus 3/4 cup sugar
1 teaspoon cinnamon
2 large sweet apples, [Golden Delicious] [total 3/4 pound]
2 large eggs
1/4 cup honey
1/2 cup vegetable oil
2 teaspoons fine grated lemon rind
1-1/2 cup flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
/4 teaspoon salt
2 tablespoons each: fresh lemon juice and water
1/2 cup diced or coarse chopped walnuts

Method:
Preheat oven to 350°F.
Lightly oil an 8″ square pan and flour pan lightly.
Mix 1 tablespoon sugar with the cinnamon; set aside.
Pare and slice apples thin, under 1/4″ thick; set aside.
With mixer on medium, beat eggs with 3/4 cup sugar until light.
Add honey, oil and lemon rind; mix to blend.
Sift flour, baking powder, baking soda and salt.
Combine the lemon juice and water on low speed, mix half the flour mixture and half the lemon juice mixture alternately into the egg mixture; repeat with remaining flour and lemon juice mixtures.
Mix in walnuts on low speed.
Spoon 1/4 of the batter into the prepared pan and spread evenly. Arrange 1/3 of apple slices on batter and sprinkle evenly with 1/3 of cinnamon mixture [about 1 heaping tsp.] Spoon another 1/4 of the batter in dollops over apples and spread very gently.
Repeat with 2 more layers of apples, cinnamon and batter, ending with another layer of batter; top layer of apples may not be completely covered.
Bake about 40-45 minutes or until tester comes out clean. Cool in pan on rack about 20 minutes. Run metal spatula carefully around cake and turn out onto rack; let cool.
Turn out of pan.

Ingredients:

* 9 tablespoons unsalted butter
* 16 ounces (1-1/3 cup) honey
* 1 egg, beaten
* 1 cup milk
* 1 teaspoon vanilla
* 2-1/4 cup (9 ounces) all-purpose flour
* 1/2 teaspoon salt
* 1-1/2 teaspoon baking soda
* 1-1/2 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/4 teaspoon cinnamon

Pear Topping:

* 4 ripe Bartlett pears
* 1 cup sugar
* 3 tablespoons unsalted butter

Method:
1. Preheat the oven to 350 degree F. Butter a 10 x 2-inch round cake pan (do not use a shallower pan – the cake will over-flow).
2. Peel the pears. Cut into quarters lengthwise and remove the cores. Cut each quarter in half lengthwise.
3. Place the sugar in a large saute pan and place over medium heat. When the sugar begins to melt, stir with a wooden spoon.
4. Continue to stir and cook until all the lumps of sugar are dissolved and the sugar syrup is a light amber color – this will only take a minute or two.
5. Remove the pan from the heat and add the 3 tablespoons of butter – be careful, the hot caramel will sputter when the butter is added. Stir until the butter is incorporated.
6. Working quickly, pour the hot caramel into the prepared cake pan, tilting the pan to completely cover the bottom. Being careful not to burn your fingers on the hot caramel
7. Fan the pears in a circle around the edge of the cake pan, fill in the center with the remaining 6 or 7 pear slices. If the caramel hardens before the pears are in place, set the pan over low heat (or in the oven) to soften the caramel. It is important that the pears are “stuck” in the caramel as it sets up as the batter is quite thin, and the pears will float if they are not “attached” to the caramel. Set the pan aside.
8. Put the 9 tablespoons of butter and the honey in a saucepan and place over medium heat. Gently warm until the butter is melted – do not let the honey boil.
9. Whisk to combine, set aside. In a small bowl, combine the egg, milk and vanilla. Set aside.
10. Combine the dry ingredients in a large bowl. Pour the honey/butter mixture over the dry ingredients and whisk until smooth. Add the egg mixture and whisk until well combined.
11. Pour the batter over the pears. Bake the cake until a toothpick inserted in the center comes out clean, about 40 to 50 minutes.
12. Cool the cake for 10 minutes in the pan. Invert the cake onto a serving platter.

Ingredients:
use: 9 X 13-inch cake pan

* 3 Eggs
* 1 1/3 cups honey
* 1 1/2 cups sugar
* 1 cup strong black coffee
* 2 tsps. Baking powder
* 3 Tbsps. Margarine, softened
* 1 tsp. Baking soda
* 4 cups flour
* 1 tsp cinnamon
Method:
1. Preheat oven to 325.
2. Grease and flour a 9 by 13-inch cake pan.
3. In a large mixer bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, and then add with margarine to the egg mixture. Add baking soda, flour, and cinnamon and beat together well.
4. Pour into greased cake pan. Bake for 55 minutes to an hour.

Ingredients:
* 3 eggs
* 1 cup flour
* 1 cup strong black coffee
* 1 cup honey
* 1/2 cup oil
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/2 cup nuts and/or raisins

Method
Cream sugar and eggs. Add coffee, oil and honey. Sift dry ingredients and add.
Fold in nuts and/or raisins. Pour into greased 8 x 8 pan.
Bake at 350 degrees for 1 hour.