Double Chocolate Z Muffins

My version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 regular sized muffins.  Bake at 350 for 25 minutes.

This can be made in loaf pans too:
small loaf = 35 minutes
medium loaf = 45 minutes

Smallest mini muffins = bake 15 minutes

3 1/2inch mini = bake 18 to 20 minutes

DIY Furniture Polish/Repair and other cleaning recipes

DIY Furniture Polish/Repair           for fixing scratched furniture or cupboards 
1/4 cup white vinegar
3/4 cup olive oil or canola ( I used canola)
Mix together and apply with a rag or paper towel.  It magically gets rid of the scratches and cleans.
I use this on my kitchen cupboards.  If I am just cleaning them I sometimes use 1/2 vinegar and 1/2 water in a spray bottle.  It cleans them nicely.  


For smaller amounts......1 T. white vinegar
3 T. olive oil or canola 
Use apple cider vinegar for darker colored wood.  

All Purpose Cleaner
2 tsp baking soda1/2 tsp Dawn dish soap4 TBSP white vinegar400 mL warm water
Stir/shake to mix well. Use a squirt bottle for optimal usage.

Dusting Spray
2 tsp olive oil1 tsp lemon juice1/4 c white vinegar1 c warm water
Stir/shake to mix well. Use a squirt bottle for optimal usage.

Toilet Bowl Cleaner
1/4 c baking soda1/4 c borax1 c white vinegarPlace ingredients directly into toilet. Mix gently with bowl brush. Let sit at least 30 minutes before scrubbing.

Granite Cleaner
1/2 c rubbing alcohol
8 drops Dawn dish soap2 c warm water
Combine in a squirt bottle.

Glass Cleaner
1/4 c rubbing alcohol
1/4 c white vinegar1 TBSP cornstarch2 c warm water
Stir/shake to mix well. Use a squirt bottle for optimal usage.

Tub Cleanser
1/2 cut grapefruit
1/4 c kosher saltPlace salt directly on grapefruit half. Scrub your tub!

Grout Cleaner
1/2 c baking soda1/4 c white vinegarMix in a small, open container. Using a toothbrush, apply paste to grout and allow to sit for 5 minutes. Rinse off.

Hard Water Stain Removal
For extreme hard water stains, I would suggest pouring a little baking soda on the tough spots first, let it sit for 5 mins and rinse....then follow up with this

Fill spray bottle half full of white vinegar
add 1/4 cup lemon juice
Fill the remaining space with dishsoap of choice (I use Dawn)
Shake up that bottle and spray on those stubborn stains
Let it sit for 30 mins….and scrub that grime away!

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies
1 cup all-purpose flour or white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup sweetened coconut flakes
3/4 cup semisweet chocolate chips
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto sprayed baking sheet. Bake at 350 for 10-12 minutes or until cookies are slightly golden around the edges. Remove cookies from pans; cool completely on wire racks.

Best Ever Banana Bread

Best Ever Banana Bread
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts
In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a sprayed 9 x 5 inch loaf pan. Bake at 325° for 1 hour 20 minutes. Cool on wire rack. Makes 1 loaf.

Hamburger Soup

Hamburger Soup

1 lb. ground round
1 small onion, chopped
1 T. minced garlic...
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni

In a dutch oven, brown the meat (there was no grease with mine to drain, but if you have extra grease, drain it off). Add in the onion and all the seasonings. Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well. Add in the broth and macaroni. Cook, covered for 30 minutes over med. heat.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake
1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice
Spray a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Slowly add eggs, beating well after each addition. Beat in lemon peel and vanilla.
Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
Transfer batter to prepared pan. Bake at 350 for 55-60 minutes. Cool 10 minutes before removing cake from pan to wire rack; cool completely.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Huckleberries.... a great substitute for the blueberries!!

Cinnamon Zucchini Cake

Cinnamon Zucchini Cake     from Six Sisters

3 eggs

½ cup vegetable oil

½ cup applesauce

¾ cup white sugar

¾ cup brown sugar

2 teaspoons vanilla

2½ cups all-purpose flour

¼ teaspoon baking powder

2 teaspoons baking soda

1½ teaspoons cinnamon

1 teaspoon salt

½ teaspoon nutmeg

2 cups shredded zucchini

Frosting:

1 (8 oz) package cream cheese

¼ cup butter, softened

3 cups powdered sugar

1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.

Beat eggs, vegetable oil, applesauce, white sugar, brown sugar, and vanilla together in a large bowl. Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9x13" pan.

Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.

While the cake cools, mix together frosting ingredients and spread over the top of the cake. If desired, sprinkle the top of the cake with cinnamon and sugar.

Almond Roca

Almond Roca
1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips

Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet. Set aside.
In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.
Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.
Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring each time, until melted and smooth.
Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.
Allow to set up, takes few hours. Place in the fridge to cool faster.
Once completely set up and hardened, break into pieces using a knife.
This recipe makes about 2 lbs of candy and is great for gifts!

Grandma's Honey Muffins

Grandma's Honey Muffins    from Taste of Home
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.

Fried Rice

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some green onion.

ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

Creamy Dilled Cucumber Salad

Creamy Dilled Cucumber Salad    from Taste of Home
• 2 English cucumbers, thinly sliced
  1 teaspoon salt
  1-1/2 cups (12 ounces) sour cream
  1/4 cup thinly sliced red onion
  1/4 cup snipped fresh dill
  2 tablespoons white wine vinegar
  2 garlic cloves, minced
  1 teaspoon sugar
  1 teaspoon coarsely ground pepper
   Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels.
  In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour. Yield: 6 servings.

Easiest Pineapple Cake

My Cousin Eilleen Waddell shared this recipe at our SCANS gathering in the Spring.  

Easiest Pineapple Cake

THERE IS NO BUTTER OR OIL IN THE CAKE, BUT, THERE IS BUTTER IN THE FROSTING

2 c. all purpose flour

2 c. sugar

2 eggs

1 tsp. baking soda

1 tsp. vanilla

Pinch salt

1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup

1 c. chopped nuts, optional

CREAM CHEESE FROSTING

1/2 c butter or 1 stick

1 - 8 oz. cream cheese, softened

1 tsp. vanilla

1 1/2 c.  confectioners' sugar

Coconut for garnish - optional

Preheat oven to 350 degree F.

Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown).
Frosting:
Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

Basil Ranch Dressing

Basil Ranch Dressing
1 c. fresh basil leaves, packed
1 c. mayonnaise
1 small shallot, halved or 1 T. chopped onion
1 clove garlic, peeled
1 c. buttermilk
1 T. fresh lemon juice
Salt and Pepper
Blend basil leaves, mayonnnaise, shallot and garlic in blender or food processor until smooth. With Blender running, gradually add buttermilk and lemon juice.
Season dressing to taste with salt and pepper.
Can be made one day ahead.
Cover and refrigerate, 1-2 weeks.

Best Berry Cobbler

Best Berry Cobbler                        Taste of Home
6 c. fresh or frozen blackberries (or berry of Choice)
1/2 c. sugar
3 T. cornstarch
1 t. grated lime peel
SOUR CREAM PASTRY:
1-1/3 c. all-purpose flour
3 T. sugar, divided
3/4 t. baking powder
1/2 t. salt
1/4 t. baking soda
7 T. cold butter, divided
1/2 c. our cream
1/4 c. heavy whipping cream

Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving. Yield: 6-8 servings.

Jambalaya

A favorite recipe from Cindy Vickery....

Jambalaya
1 lb. ground beef
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic – minced
1 tsp. salt
Sprinkle of pepper
¼ - ½ tsp. thyme (to your taste)
1 can tomato soup
1 soup can of water
2/3 cup uncooked rice

Brown beef lightly (drain). Stir in next 8 ingredients one at a time. Mix well, sprinkle rice over top. Cover skillet, cook until steaming. Reduce heat to low, cook for 35 minutes. Do not uncover during cooking. Stir well before serving.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
½ c. butter, room temperature
¾ c. packed brown sugar
1 t. vanilla
2 c. all purpose flour
1 can (14 ounces) sweetened condensed milk
½ c. semi-sweet chocolate chips
½ c. finely chopped walnuts or pecans
1 pound dark chocolate candy coating

In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
Stir in chocolate chips and walnuts.
Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
In a bowl melt dark chocolate candy coating.
Dip the cookie dough balls into the chocolate and place on parchment paper.
Let the truffles sit until hard, about 15 minutes.
Once set, remelt remaining candy coating.
Place in a small baggie and cut a small hole in one corner.
Carefully drizzle chocolate over truffles.
Store in the refrigerator and serve cold. These can also be frozen for longer storage.

Zucchini Breads & Cupcakes

Glazed Lemon Zucchini Bread

2 cups cake flour OR 1 3/4 c. flour +1/4 c. corn starch
½ t. salt
2 t. baking powder
2 eggs
½ c. canola oil
1⅓ c. sugar
2 T. lemon juice (I did juice & zest of one lemon)
½ c. buttermilk
1 c. grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 T. lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Small pans = bake 30 to 35 minutes.

Double Chocolate Zucchini Bread

2 large eggs
1/3 c. honey
1/2 c. vegetable oil
1/2 c. brown sugar
1 t. vanilla

1 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/3 c. cocoa
1 2/3 c. flour

2 c. shredded, unpeeled zucchini (I peeled it)

1 c. chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes.
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2" x 4 1/2" large loaf.    Bake small pan =35 minutes    medium = 40 minutes
muffins = 25 minutes
A double batch made 1 small & 5 medium loaves OR 36 muffins  OR 24 muffins and 2 small loaves.

My version........ Double Chocolate Z Muffins
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips
Mix and scoop into lined and sprayed muffin tins.  Makes 36 muffins.  Bake at 350 for 25 minutes.  Mini muffins bake for 18 minutes.


Zucchini Cupcakes
1-1/4 c. butter, softened
1-1/2 c. sugar
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. plain yogurt
1 c. grated zucchini
1 c. grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.

Kelsey's Wedding Reception Menu......

Kelsey's Wedding Reception Menu


I made their wedding cake......
The simplest cake I ever made.....rough frosting and no borders on a log with lots of fresh flowers....is what she wanted.  Here it is.....

Swig Cookies   (AKA: Kelsey's Wedding Cookies)        makes 4 dozen

• 6 c. flour
• 1 t. salt
• ½ t. baking soda
• ½ t. cream of tarter

• 1 c. butter, softened
• ¾ c. Vegetable Oil
• 1¼ c. sugar 
• 1 c. powdered sugar
• 2 T. water
• 2 eggs, room temp.
• 1 t. vanilla
• Frosting:
• ½ c. butter, softened
• 1/3 c. sour cream
• 4 to 5 c. powdered sugar
• 1/4 t. salt
• 2 T. milk
• 1/4 t. vanilla 
• Red Food Coloring or desired coloring

In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
In a large mixing bowl, cream together butter, vegetable oil, sugar, powdered sugar for 2 minutes.  , and water. Add in eggs & vanilla .
Slowly add in flour mixture until combined. Use a medium sized cookie scoop and roll the dough into golf sized balls and place onto a non stick cookie sheet.
To give the cookies their signature rough edge, dip the bottom of a glass into sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
Bake at 350 for 8 minutes.   The cookies stay soft so do not over bake.
To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency.  Tint icing.   Spread over cooled cookies and let the icing set up. Store in an airtight container in the refrigerator.  Best served cold.

For the ones pictured....I used 1 t. lemon extract for one and a half batches of frosting.  I placed a small scoop of frosting on each cookie and then spread it.  This was enough frosting for 2 batches of cookies.
Kelsey's were pink, of course!

Best Ever Cream Cheese Butter Frosting

Beat together:

1 c. butter, softened 

8 oz. cream cheese, softened

2 1/2 t. vanilla

Gradually add while mixing:  

4 1/2 c. powdered sugar 

We spread this on sugar cookies and topped them with fresh berries.  Made darling little fruit pizzas!!  They were a hit!!



Chicken Salad Cream Puffs
Cooked chicken, diced
celery, thinly sliced
Mayonnaise, Best Foods
Salt & Pepper to taste
Mix together and serve on mini cream puffs.

For the Cream Puffs we used the recipe on Page 200 in the Atkinson Cookbook.
Except we used the small cookie scoop heaped full.  We baked them at 450 for 12 minutes then reduced the temperature to 325 for 18 minutes more.  A batch made 24 mini cream puffs.

Pasta Salad
5 lbs. bowtie pasta, cooked
8 c. small grape tomatoes, left whole
6 large cucumbers, sliced
8 stalks celery, sliced
1 bottle of Olive Garden Italian Dressing from Costco
Made the day before and chilled until serving time.






All of us at the temple......
One special day!!!

Abbi & Emalee were flower girls.......

Connor & Abbi in the photo booth......

This is the hope chest that Grandpa Gene Atkinson gave to Grandma Evelyn for her high school graduation in 1946.  When Kelsey graduated from high school Grandpa gave the hope chest to Kelsey.  Kelsey took it to the reception to hold her gifts.  This is the quilt that Katie & I made for their wedding gift.                                                                                                                          

The happy married couple!!!  Congratulations Austin & Kelsey Haney!!  

Huckleberry Kuchen......aka: Huckleberry Coffee Cake

We went Huckleberry picking and I asked for suggested uses for them on facebook.   Dean Bender suggested that I google Huckleberry Kuchen.  I learned that Kuchen is the German name for cake.   After a bit of research I came up with this revised recipe.  I thought that it needed to be topped off with huckleberry sauce.  So I revised yet another recipe and came up with the perfect sauce. Both were yummy and definitely something I will make again.  I think this is better than huckleberry pie!!

Huckleberry Kuchen with Huckleberry Sauce
Cream together until light & fluffy:
1/2 c. butter, room temp.
2 t. lemon zest (1 large lemon)
7/8 c. sugar
Mix in:
2 eggs, room temp.
1 t. vanilla
Toss 2 c. huckleberries with 1/4 c. flour.
Whisk together:
1 3/4 c. flour
2 t. baking powder
1 t. salt
Add to batter a little at a time, alternating with 1/2 c. buttermilk.
Fold in huckleberries.
Spray a 9 x 9 glass baking dish.  Pour in the batter.  Sprinkle with 1 T. sugar.  Bake at 350 for 35 to 45 minutes.

Huckleberry Sauce
Place in sauce pan:
2 c. huckleberries
1/3 c. sugar
2 T. lemon juice
1/4 c. water
Bring to boil and simmer for 5 to 8 minutes.  Remove from heat.
Mix together:
2 rounded T. Instant clear jel
2 T. sugar
Stir into berry mixture and stir in 1/2 c. water until desired consistency.

Serve cake with ice cream and sauce.  Yummy!!!

Marcia's Huckleberry Syrup 
Cook the berries with some water and they will make their own juice.  Strain the juice.  Add 2 c. sugar to 1 c. of juice.  Cook until the sugar is dissolved.

Angel Food Cake

Best Angel Food Cake                              from Taste of Home
1-1/4 c. egg whites (about 9)
1-1/2 c. sugar, divided
1 c. cake flour
1-1/4 t. cream of tartar
1 t. vanilla extract
1/4 t. almond extract
1/4 t. salt
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.