(Editor’s Note: The Patriot plans to run a recipe or two each week from locals and their favorite recipe books. If you have one you’d like to share, contact the Patriot at 763-275-0275).

Carrot Cake

• 2 cups flour;

• 2 cups sugar;

• 2 teaspoons 

baking soda;

• 2 teaspoons baking powder;

• 2 teaspoons cinnamon;

• 1 teaspoon salt;

• 1-1/2 cups vegetable oil;

• 4 eggs;

• 3 cups finely grated carrots;

• 1/2 cup chopped nuts;

• 1/2 cup raisins;

• 3 cups powdered sugar;

• 2-1/2 teaspoons vanilla;

• 8-oz. pkg. cream cheese;

• 1/4 cup butter.

Sift together at least 3-4 times flour, sugar, baking soda, baking powder, cinnamon and salt. Add vegetable oil and eggs; beat well after each addition. Add carrots, nuts and raisins (batter will be thin). Pour evenly into three greased layer cake pans. Bake at 350º for 30 minutes. (To keep layers from sticking to pan, grease and flour the sides only). Frosting: Beat together powdered sugar, vanilla, cream cheese and butter (1-2 tablespoons of butter may be added, if needed).

Submitted by Liz Norgaard

Pineapple Upside-Down Cake

• 2-1/4 cups cake flour;

• 1-1/2 cups sugar;

• 3 teaspoons baking powder;

• 1 teaspoon salt;

• 1/2 cup shortening;

• 2/3 cups milk;

• 1/3 cup pineapple (reserved from pineapple rings);

• 1-1/2 teaspoon vanilla;

• 2 eggs;

• 1 can pineapple rings;

• 1 stick butter;

• 1 cup brown sugar;

• Maraschino cherries.

Preheat oven to 350º. Melt butter in 13x9x2 baking pan; sprinkle brown sugar into pan. Arrange pineapple rings and cherries over brown sugar. Prepare cake batter; mix all ingredients in bowl. Blend for 1/2 minute on low speed; beat for 3 minutes on high speed, scraping bowl. Pour batter over pineapple. Bake for 40-45 minutes. When done, turn upside down after letting sit for a few minutes.

Submitted by Tim Howard

Rhubarb Crunch

Crust

• 1 cup quick oatmeal;

• 1 cup brown sugar;

• Pinch of salt;

• 1 cup flour;

• 1/2 cup butter

Filling

• 4 cups diced rhubarb;

• 1 cup water;

• 1 teaspoon almond flavoring;

• 1/2 cup chopped nuts;

• 1 cup sugar;

• 2 tablespoons corn starch;

• 1 can cherry pie filling mix;

• Few drops red food coloring. 

Mix oatmeal, brown sugar, salt, flour and butter together and press half in the bottom of a 9x13 pan. Dice rhubarb and put on top of crust. Boil sugar, water, corn starch, until thick. Add the food coloring and the almond flavoring. Add the pie filling and spoon over the rhubarb. Sprinkle remaining crust over top. Bake for 45 minutes at 350º.

Submitted by Kathy Christopherson