MORNING GLORY MUFFINS (from the Morning Glory Cafe in Nantucket)
1 1/4 cup sugar                           2 cups grated carrots
2 1/4 cups of flour                      1 apple, shredded
1 Tablespoon of Cinnamon         8 oz. crushed pineapple, drained
2 teaspoons of baking soda         1/2 cup pecans or walnuts, chopped
1/2 teaspoon of salt                    3 eggs
1/2 cup shredded coconut          1 cup vegetable oil
1/2 cup raisins                            1 teaspoon vanilla

THE DRY MIX;
Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots and nuts and stir to combine.
THE BATTER
In a separate bowel whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients and blend well.
Spoon the batter into cupcake tins lined with muffin papers. Fill each cup to the brim. Bake in a preheated 350 oven for 35 minutes or
until a toothpick inserted into the center of a muffin is withdrawn clean..
Cool the muffins in the pan for 10 minutes then turn out and finish cooling on a rack. These muffins need 24 hours for ripening to
develop their full flavor. They also freeze extremely well.
POPPY SEED CAKE  Robin Browning
1 box of yellow cake mix ( Duncan Hines)
1 package ( box) of instant vanilla pudding
1/2 cup of salad oil
1 cup of water
1/4 cup of poppy seed - any grocery store should have these.
4 eggs beaten before adding to the above.

Mix ingredients and pour into greased and floured Bundt pan or Angel food cake pan. Bake for 45 minutes at 350. Let cool in pan for at least 10 minutes.  Freezes
beautifully and a great cake to send in the mail, for you do not have to worry about icing, etc
Enjoy!
VEGETABLE SOUP Robin Browning

1 1/2 lbs. boneless stew meat                3 quarts of water                           1 T. salt
1/2 tsp. pepper celery leaves                 1 large onion, chopped                   2 bay leaves, crushed
1/4 tsp. oregano                                  1/4 tsp. thyme                               1 1/2 cups diced potatoes
1 cup diced carrots                              1/2 lb. green beans, cut in 1/2 inch pieces
4 cups shredded cabbage                      2 15 oz cans tomato puree             1 tsp. sugar
1 package frozen com                          1 package frozen green peas         1 package frozen green lima beans

Place beef in soup kettle with 2 1/2 quarts water and 1 chopped onion. Add bay leaves oregano, celery leaves, and thyme to meat. Cover and simmer for at least
three hours. Remove celery leaves. Add potatoes, carrots, green beans, cabbage and another large onion chopped and 1 T. salt. Simmer for an hour.
Add 2 cups of water, tomato puree, sugar, corn, peas, and lima beans and 1/2 tbs. salt
Cook for an hour longer.
Makes 6 quarts.
WILLIAMSBURG LACE COOKIES   Julia Boysen

1 ½ cups oatmeal
¼ teaspoon salt
1 stick of butter (melted)

Mix first 3 ingredients together.  Then add and mix

½ cup pecans, chopped
¾ cup sugar
1 teaspoon flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla

Cover baking sheets with tinfoil.  Drop heaping teaspoons of dough on baking sheets.  Bake 12 – 14 minutes at 350 degrees. Let sit for 10 minutes before removing
from tinfoil.
MINT ICED TEA    Carol Browne

3 c. boiling water                        4 tea bags
12 large sprigs mint

Combine above ingredients and let cool.   Remove tea bags and mint.

1 c. orange juice                        1 c. sugar
¼ c. lemon juice                        6 c. water

Combine juices with sugar and water.  Stir to dissolve sugar.  Strain mint-tea and combine both mixtures.  Pour over ice and garnish with an orange slice or a sprig
of mint.  Serves 6-8.
KATE'S LEMON CAKE    Carol Browne

1 ½ stick softened butter                                       1 cup sugar                                             2 eggs
1 ½ cups flour                                                      1 teaspoon baking powder                         ½ cup milk
1 lemon rind, grated

Topping:
½ cup sugar, Juice of 1 lemon

Cream butter and sugar until light and fluffy; beat in eggs.  Sift together flour and baking powder.  Beginning and ending with dry ingredients, alternately add flour
mixture and milk to butter mixture.  Beat just until combined.  Stir in grated lemon rind.

Pour batter into large greased and floured loaf pan, or alternatively 2 to 3 smaller loaf pans.  Bake approximately 55 to 60 minutes at 350° (slightly less for smaller
pans).  Cake is done when top springs back lightly and tester comes out clean.

Allow to cool in pan 20 to 30 minutes.  Mix together lemon juice and sugar and spread over top of cake.  After topping has set, turn cake onto rack and cool
completely.

Preparations time: 15 minutes     Cooking time: 1 hour      Makes 1 large or 2 to 3 small loaves       Wonderful with chocolate-covered strawberries
OVATION BROWNIES   Carol Browne

½ cup flour                                                    1 teaspoon baking powder                                    ½ teaspoon salt
1 stick butter or margarine                               2 squares unsweetened baking chocolate
2 eggs                                                            ½ cup walnuts or pecans (optional)

Grease and flour a 9x9” pan.  Sift flour, baking powder, and salt; set aside.  Melt butter and chocolate in top of double boiler.  Remove from heat and stir in
sugar.  Add eggs one at a time, just until no longer visible.  Add flour mixture to batter, lightly stirring.  Add nuts if desired.  Pour into pan and bake at 350° for 25
to 30 minutes.  Do not over bake; inside should be moist.

Preparation time: 10 minutes               Cooking time: 25 to 30 minutes