1/2 : c Margarine
1/2 : c Vegetable oil
1 : 3/4 c Sugar
2 : Eggs
1 : ts Vanilla
1/2 : c Sour milk or buttermilk (see
-note) : -note)
2 : 1/ c Flour
4 : tb Cocoa
1/2 : ts Baking powder
1/2 : ts Cinnamon
1 : ts Baking soda
1/2 : ts Cloves
2 : c Zucchini; shredded
1 : c Semi-sweet chocolate chips
-(about) : -(about)
2 : oz Chocolate; unsweetened
1 : /2 c Flour
3/4 : ts Baking powder
1/2 : ts Baking soda
1/2 : ts Salt
1 : /2 c Sugar
2 : Eggs, beaten
3/4 : c Vegetable oil, preferably co
1 : /2 c Zucchini, grated
1/2 : c Walnuts or pecans, chopped
1/2 : c Soft margarine
1/2 : c Oil
1 : 3/4 c Sugar
2 : 1/ c Flour
1 : ts Baking powder
1 : ts Baking soda
2 : c Grated zucchini
2 : lg Eggs
1 : ts Vanilla
1/2 : c Sour milk
4 : tb Cocoa
1/2 : ts Cinnamon
1/4 : c Chocolate chips
Cream : Cream Cheese Frosting:
3 : oz Cream cheese, softened
4 : tb Butter, softened
Dash : Dash of salt
1 : ts Vanilla
2 : 1/ c Sifted powdered sugar
1 : c Salad oil
2 : c Sugar
3 : Eggs; beaten
2 : oz Chocolate, baking; melted
2 : c Zucchini; grated, peeled
1 : ts Vanilla
3 : c Flour
1 : ts Salt
1 : ts Cinnamon
1/4 : ts Baking powder
1 : ts Baking soda
1 : c Nuts; chopped
1/2 : c Chocolate chips
1 : c Salad oil
3 : Eggs
1 : ts Salt
1/4 : ts Baking powder
1 : ts Baking soda
2 : oz Baking chocolate; melted
2 : c Grated peeled zucchini
1 : c Chopped nuts
2 : c Sugar
3 : c Flour
1 : ts Cinnamon
1 : ts Vanilla
1/2 : c Choc chips
3/4 : lb Butter or margarine at room
0: Cinnamon Rolls: In a large bowl, add sugar, salt and 2 cups flour
1: Add 2 tablespoons yeast
2: Blend with fork
3: Heat milk and butter until scalded
4: Let cool to lukewarm, then add dry ingredients
5: Stir until well mixed, then add 1 beaten egg and mix well
6: Add remaining flour a little at a time until a soft dough is formed
7: Remove dough from bowl and knead on floured board
8: Place in greased bowl
9: Let rise until doubled in bulk
10: When doubled, roll out thin
11: Spread butter on dough
12: Shake on mixture of cinnamon and sugar and sprinkle raisins on top
13: Roll up like a jelly roll
14: Cut in 1/2-inch rounds and place in a 9-inch round pan
15: Let double in size again
16: Bake at 375F for 15 to 20 minutes or until golden brown
17: Remove from pan and spread on icing
18: Shake cinnamon and sugar over top
19: May also top with chopped pecans
20: Icing: Blend sugar and butter
21: Add vanilla
22: Blend in remaining ingredients until mixture is smooth and creamy Source: The Birmingham News, 11/5/97
23: MC formatted by Ramona Cooper
24: Recipe by: Ruthann Westervelt Posted to recipelu-digest Volume 01 Number 238 by Sewgoode@aol
25: com on Nov 10, 1997