Monkey Bread

Mix together:
1 1/4 cup flour
1/2 cup whole wheat flour
3/4 tsp salt
2 tsp baking powder
1/4 tsp soda

Cut in:
1/3 cup margarine or Crisco

Mix in:
3/4 cup buttermilk (or a little more, make it a sticky dough that forms a ball)

Lightly grease a 8" cake pan and drop the dough into it by teaspoonful. Don't pack it in, drop it lightly. It will make more than one layer.

Mix together:
1/2 cup whipping cream
1 cup brown sugar
1 tsp cinnamon
Pour evenly over dough in pan.

Bake at 350 for about 20ish minutes, or until it's browned and the dough in the middle is done. Cool for a few minutes and then invert onto a plate. Enjoy.

I found this recipe online, but it called for 2 cans of refrigerated biscuits. This biscuit recipe is the one I always use, and it worked fine for this. If you like nuts, I'm sure they'd be a great addition.

Lisa’s Fruit Tea (or as Larissa calls it “Ice Fruit”)

Brew 8 tea bags in 4 cups boiling water. Discard tea bags and stir in 1 ½ -2 cups sugar. Add 1 litre orange juice, 1 litre pineapple juice and ½ cup fresh lemon juice. Add water to make one gallon (like how I’m switching from metric to imperial and back again?) Chill thoroughly.

I use sweetened orange and pineapple juices, so I only use 1 ½ cups sugar (or less, sometimes), but if you have unsweetened juices I’m pretty sure you’ll want more sugar.

This is a very refreshing drink for a hot day.

Chocolate Zucchini Brownies

1/2 cup vegetable oil
1 cup white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Mix the first three ingredients. Add the dry ingredients and mix thoroughly. Stir in the zucchini and nuts. Bake in a 9x13 pan at 350 for 20ish minutes. Cool for 30 minutes. Ice with the following:

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Melt the margarine and cocoa together. Remove from heat and stir in remaining ingredients.

I got this off of allrecipes.com, and it’s really rich. I already lowered the sugar in this version, but you might be able to lower it even more. The “batter” is really crumbly looking when it’s ready to bake, but it turns out fine. Also, the icing is so rich that I would probably only use half when I make them again.