How To make Spicy Pineapple Zucchini Cake
4 ea Eggs
1 c Oil, salad
2 c Sugar
2 t Vanilla
2 c Zucchini, grated
8 oz Pineapple, crushed, drained
3 c Flour
2 t Baking soda
1 t Salt
1 t Baking powder
1 1/2 t Cinnamon
3/4 t Ground nutmeg
1 c Walnuts
1 c Currents or raisins
CREAM CHEESE FROSTING:
3 oz Cream cheese
1/2 t Almond flavoring
4 T Margarine
1/4 t Lemon flavoring
8 oz Powdered sugar
Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN
How To make Spicy Pineapple Zucchini Cake's Videos
Do you have potatoes in your house? Prepare this delicious dinner in just a few minutes!
INGREDIENTS:
5 potatoes, chopped
1 teaspoon salt
200 grams of ham
1 onion
Oil
2 tablespoons butter
2 tablespoons flour
500 ml milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
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Zucchini Pineapple | Skill Level (BEGINNER)
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Mama's Zucchini Cake Recipe
My mother often made this delicious zucchini cake with a cream cheese frosting. I made this yesterday and it is almost gone already! The recipe is linked below. #zucchinirecipe
PS Sorry the acoustics are a bit fuzzy on the audio. Not sure why! Need more cake!!
Mama's Zucchini Cake Recipe
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Zucchini Pineapple Cake | Moist and Delicious Pineapple Zucchini Cake Recipe | @MasalaTVRecipes
Zucchini Pineapple Cake | Moist and Delicious Pineapple Zucchini Cake Recipe | @MasalaTVRecipes
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Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.
EASY Zucchini Bread Recipe with Apricots, Almonds & Pineapple!!
FULL RECIPE HERE:
A moist and flavorful take on zucchini bread! These loaves are filled with dried apricots, chunks of pineapple, chopped pistachios and almonds! Zucchini bread is a great breakfast food to enjoy with coffee or tea, or save it for a mid-day snack!
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