Zucchini Pancakes

    2 cups grated zucchini
    2 eggs, beaten
    1/4 cup chopped onion
    1/2 cup all-purpose flour **
    1/2 cup grated Parmesan cheese
    1/2 cup shredded mozzarella cheese
    salt and pepper to taste
    2 tablespoons vegetable oil

Directions

    In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
    Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

**Helpful Hints:  Grate the zucchini and sprinkle a little salt over it.  Let it sit up to 20 minutes and then drain the zucchini.  The zucchini needs to be drained for a crisp pancake otherwise they will be mushy. 

Use Bisquick or potato flakes in place of the flour for a better flavor.

Brown Sugar Cupcakes

1 1/2 cups (3 sticks) unsalted butter, room temperature 
1 1/2 cups light brown sugar 
4 large eggs, room temperature 
2 2/3 cups all purpose flour 
1 tsp. baking powder 
1 tsp. baking soda 
1/4 tsp salt 
1 cup milk 
2 tsp. vanilla

Makes 24 cupcakes

Preheat oven to 350 degrees 

1. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds after each.

2. Whisk together flour, baking powder, baking soda, and salt in a bowl.

3. Measure out milk and vanilla together.

4. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

5. Add about one third the milk/vanilla mixture and beat until combined.

6. Repeat above, alternating flour and milk and ending with the flour mixture.

7. Scoop into cupcake papers about half to three-quarters full.

8. Bake for 13-15 minutes until a toothpick comes out clean.

9.  Cook completely and frost with cinnamon cream cheese frosting.

Cupcake recipe from Cupcake Bakeshop.

Cinnamon Cream Cheese Frosting

8 ounces cream cheese, room temperature 
1/2 cup unsalted butter, room temperature 
1 teaspoon vanilla extract 
1 1/2 teaspoons cinnamon (add more to taste) 
2-3 cups powdered sugar (add more or less to make it a stiffness that you like)

Instructions

1. Mix cream cheese and butter well.
2. Add vanilla and cinnamon.
3. Add powdered sugar. 

This frosting works well with the harvest pumpkin cupcakes and the brown sugar cupcakes

Oatmeal Chocolate Chip Cookies (The "Original" Cabin Cookies)

1 cup shortening

1 cup veg. oil
2 cups sugar
2 cups brown sugar
1 t. salt
2 t. vanilla
4 eggs
2 t. soda
4 t. baking powder
3 cups flour
6 cups rolled oats
12 oz chocolate chips
nuts -- optional

Cream shortening, oil and sugar together add eggs and vanilla, beat until smooth.  In a separate bowl mix salt, soda, baking powder, flour and oats together, mix dry and wet ingredients together. Add chocolate chips, nuts etc.

Drop onto cookie sheet and bake at 350 degrees for 8-10 minutes.

Lemon Cupcakes with Lemon Cream Cheese Frosting

Lemon Cake
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick butter
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract

Preheat oven to 350 degrees
Mix flour, baking powder and salt together
Mix buttermilk and egg whites
Mix lemon zest with sugar, until sugar is fragrant
Mix butter into sugar mixture
Add extracts
Add one third of flour mixture beat until smooth
Add one half egg/buttermilk mixture beat until smooth
Add one third of flour mixture beat until smooth
Add the rest of the buttermilk mixture and beat until smooth
Add remaining flour mixture and beat until smooth
Mix batter for an additional 2 minutes to make sure the batter is well aerated

Fill cupcake papers, the recipe makes about 24 cupcakes.
Cool completely before frosting.

Frosting
8 oz cream cheese
1 stick of butter at room temperature 
Juice from 2 lemons
1/2 tsp.vanilla extract
1 1/2 to 2 pounds of powered sugar

Cream butter and cream cheese together. Add lemon juice and vanilla extract mix until smooth.  Slowly add powdered sugar, one cup at a time until you reach the desired consistency. Fill piping bag and pipe frosting on the cupcakes.

Tee's Corn Pudding

6 to 8 cups corn (fresh, frozen or canned)

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted

Preheat oven to 350°.
Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
 Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

Chicken and Biscuits

2 cups shredded chicken
1 small onion finely chopped
1 cup chopped celery
1 cup chopped carrots
3 tablespoons butter
1 cup peas (I use frozen)
4 cups chicken stock
2 cups half and half (milk works as well)
1/3 cup flour
salt & pepper to taste


Saute onion, carrots and celery in butter for 5-10 minutes or until soft.  Add chicken stock, peas and chicken and bring to a boil.  Mix the flour in the half and half and add to the pot.  Stir until thickened.

Serve over your favorite biscuits.