This Hummingbird Cake is a favorite, especially with the residents at Vine Hill Towers. Here is a simple version we have adapted for serving large crowds. 10c all-purpose flour 6c sugar 1T baking soda 1T salt 1T cinnamon 4c canola oil 10 eggs 3 large cans of crushed pineapple, drained 12 ripe bananas 2c chopped …
Makes 32 servings 3 cups all purpose flour 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 4 eggs 1 1/2 cups sugar 2 cups canned pumpkin 1 1/2 cups canola oil 1 1/2 cups chocolate chips In large bowl, combine flour, cinnamon, salt and soda. In another bowl, mix the eggs, sugar, pumpkin …
Everything but the kitchen sink! “Cowboy cookies” were the dessert we included in this weeks meals. We’re grateful for the Viking donation of sugar, flour, white chocolate chips and milk chocolate chips that were used in this recipe.
Sneak in some beta-carotene with these delicious and customizable bars. A huge hit with people of all ages!
Here’s a delicious (and simple) way we used several donated cases of Nutella! This makes wonderfully moist brownies.
Garden bursting with zucchini? Last summer we grated excess zucchini and froze it to use later for this sweet treat.
One of our go-to dessert recipes, we’ve made these banana oat cookies with different combinations of chocolate chips, dried fruit and nuts.
The generous apple donations we receive are often turned into applesauce in this delicious spice cake. Lower cost and less waste!
Our summer dishes are usually packed full of fresh fruit and this berry crumble is no exception. Mix and match with whatever fruits you’re craving!
A weekly staple on our menus, this bread pudding utilizes donated pastries and is super simple to make.