tomatoes….

Yup.. we got ‘em!  I think there were 300 at the end of the season… 

   

Green Tomato Cake

OK…  I think the decision has been made…  bring the green tomatoes into the house and make cakes and freeze them!  The recipe is for the second picture but – oh my – check it out with cream cheese icing!!  YUM…

Ingredients:

• 2c. white sugar
• 1c. brown sugar 
• 1 cup vegetable oil (or 1 c, pumpkin) 
• 3 eggs (3/4 c. egg substitute)
• 2 teaspoons vanilla
• 3c. flour
• 1c. whole oats coarsely ground
• 1 teaspoon salt
• 2 teaspoon baking powder
• 1 tsp. cinnamon
• 1 tsp. nutmeg or allspice
• 1 cup pecans or walnuts
• 1 cup raisins or craisins
• 3c. pureed green tomatoes

Preparation:

1. Preheat oven to 350°.
2. In mixing bowl, beat sugars, vegetable oil, eggs and vanilla until smooth and creamy.
3. Sift together the flour, oats, salt, baking powder, cinnamon and nutmeg.
4. Slowly beat into egg mixture. Blend well.
5. Stir in walnuts, raisins and tomatoes.
6. Pour into greased 9x13-inch pan.
7. Top with coconut if desired.
8. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.
9. Serves 12.