I love it when I go out to eat at Palisade’s Pioneer Cafe and the cook has a recipe to share with all of you. Friday night’s cook Teri Barnard shared her Chocolate Cake recipe with me. I am always glad to see Teri in the cafe.

Chocolate Cake

20 servings  -— 30 servings

Teri Barnard

(Note: In the recipe following, the measurements next to the ingredient are for a 9x13x2” pan and the larger one to the right is for a 12x20” pan. Choose recipe for number of servings you wish.)

Flour 2 c.  — 3 c.

Sugar 2 c. -—  3 c.

Baking soda 2 tsp. — 1 tbs.

Cocoa 1/2 c. — 3/4 c.

Salt 1/4 tsp. — 1/4 tsp. (Enhances the cocoa

Vegetable oil 1 c. — 1 1/2 c.

Buttermilk 1 c. — 1 1/2 c.

Eggs 2 — 3

Boiling water 1 c. — 1 1/2 c.

Sift together dry ingredients. Blend in oil, buttermilk and boiling water. Add eggs and mix well, (batter will be thin). Pour into a greased and floured pan. Bake for 30 min. or until toothpick inserted in center comes out clean. Cool.

When cake is cool frost with Chocolate Fudge Frosting.

Chocolate Fudge Frosting

Teri Barnard

2/3 c. margarine (butter is better)

1 1/3 c. cocoa

4 1/3 c. powdered sugar

2/3 c. milk

2 tsp. vanilla

In a medium saucepan over medium heat, melt butter and add cocoa. Cook over heat, stir until it thickens. Remove from heat and transfer to large mixing bowl. Add powdered sugar, alternately with milk, beating to spreading consistency. Blend in vanilla last. Frost cooled chocolate cake.

To serve, cut cake into 4x5 rows in the 9x13” pan and 5x8 rows in the 12x20” pan.

Thank You, Teri, for sharing with us!

Sonia’s Zucchini Oatmeal

Muffins

Linda Greene

2 1/2 c. flour

1 1/2 c. sugar

1 tsp. salt

1 tsp. cinnamon

1 c. chopped pecans

1/2 c. quick cooking oats

1 tbs. baking powder

4 eggs

1 med. zucchini, grated (3/4 c.)

3/4 c. oil

Mix flour, sugar, salt, cinnamon, pecans, oats, and baking powder. Beat eggs and combine with zucchini and oil. Pour over dry ingredients. Stir only until moist. Batter will be lumpy. Fill greased muffin cups 3/4 full. (Do not use paper liners in the muffin tins.)

Bake at 400° for 25 min. or until a toothpick inserted into the center comes out clean. Cool on wire rack. Makes approx. 1 dozen.

Rhubarb Muffins

Wayne Yanney

(Linda Greene’s cousin)

1/4 c. sugar

1/2 tsp. cinnamon

3 tbs. pecans, finely chopped

1 c. buttermilk

1 lg. egg

1 c. packed light brown sugar

1/4 c. canola oil

1 1/2 tsp. pure vanilla extract

1 1/2 c. diced rhubarb

1 3/4 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 400°. Lightly oil 12 muffin cups or coat with cooking spray; set aside. In a small bowl, stir together sugar, cinnamon and nuts; set aside. In a mixing bowl, whisk together buttermilk, egg, brown sugar, oil and vanilla until smooth; stir in rhubarb. In another bowl, whisk together flour, baking powder, baking soda, and salt; add to the buttermilk/rhubarb mixture and stir until just combined. Spoon the batter into the prepared muffin cups. Sprinkle the reserved sugar-nut mixture over the tops of the muffins. Bake for 20 to 25 min. until the muffins are golden brown. Let cool briefly on a wire rake before removing muffins. Note: If you like a crunch topping, add 2 tbs. quick rolled oats to the nut mixture on top. Don’t make these for those who hate rhubarb!

Some of my best memories were sharing recipes with those we have sat down and ate with. Linda and I shared a shopping trip with Wayne in North Platte. You can tell he loves to cook and care for his parents. It seems to bond hearts when we eat something delightful and share it with others.

I have always enjoyed reading columns of others who share their recipes. Eating alone is not fun— it is the conversation shared with others that opens our hearts to a warm understanding of each other, despite our differences. We do not always think alike or eat alike but opening up and sharing what others think and eat makes fond memories of them and makes a special bond between our differences and cultures.

To share recipes and memories, send to Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.