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18 | THE COLONY NEWS | MARCH 2025 | • 1 ½ c our • 1 ¼ c sugar • ½ c aked coconut • 2 tsp baking soda • 1 tsp salt • 2 tsp cinnamon • ¼ tsp nutmeg • 3 tbsp canola or vegetable oil • 2 large eggs • 1 tsp vanilla • 2 c grated, unpeeled zucchini (2 small, or 1 c zucchini & 1 c shredded carrots) • 1 20 oz can crushed pineapple in juice, drained (reserve juice for batter or frosting) • 2 tbsp butter, room temperature • 8 oz cream cheese, room temperature • 2 c powdered sugar • 2 tsp vanilla • 1-2 tbsp pineapple juice, if needed What's Cookin'? Instructions: Place ingredients in punch bowl and serve with ladle. Party Punch Ingredients: • 64 oz bottle pineapple juice • 64 oz Sprite • ½ gallon orange sherbet Ingredients: Ingredients: Frosting is recipe is from Patti Christiansen's "test kitchen." She likes to try out new recipes is was served recently at a Racquet Club luncheon hosted by Ellen Micheli and Gwen Ryan. I hadn't had punch recently, so it was a nice change. is would be great to serve at a shower or group luncheon Pineapple Zucchini Cake By Joyce Hansen Instructions: 1. Heat oven to 375 degrees. Grease 13 x 9" baking dish 2. In a large bowl, mash sweet potatoes. Add eggs, milk, ¾ c brown sugar, vanilla, salt and cinnamon. Spread in pan evenly. 3. In a medium bowl, combine butter, our and remaining brown sugar. Stir in pecans. Sprinkle over sweet potato mixture. 4. Bake for 30-35 minutes until topping is browned. Let set for 10 minutes before serving. Sweet Potato Casserole Ingredients: • 2 cans 29 oz sweet potatoes, well-drained • 2 eggs • ½ c milk • 1 ½ c brown sugar, divided • 1 tsp vanilla • 1 tsp salt • ½ tsp cinnamon • ¼ c butter, melted • ½ c our • 1 c chopped pecans I made this for the rst time for anksgiving. I love sweet potatoes, and these would be great anytime, especially served with ham. Remember to send your favorite recipes to share with your Colony friends. Submit them with your name or that of the cook in case there are questions Send them by email to xjkangas44@gmail.com, call (951) 461-8821 or text them to (714) 478-3780. Instructions: 1. Preheat oven to 350 degrees. Grease a 9 x 13" pan and set aside. 2. In a large bowl, combine our, sugar, coconut, baking soda, salt, cinnamon and nutmeg. Stir by hand to combine. 3. In a second bowl combine the oil, eggs and vanilla. Add egg mixture, zucchini and pineapple to our mixture and beat on low until well blended. Batter will be sti and dry but will moisten as you mix it. Spoon the batter into pan and bake for 30-35 minutes, until cake is pulling away from the sides of pan or toothpick comes out clean with moist crumbs. Cool completely before frosting. 4. For the frosting, combine butter and cream cheese in a mixing bowl. Beat at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add a splash of pineapple juice if needed. Spread over cooled cake. Sprinkle with crushed pecans if desired.

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