Funeral Dinners - Carrot Cake / Blueberry Salad

It's not a happy occasion, but it's a wonderful place to donate food! I signed up to make a cake, and then begged to also make a jello salad even though they didn't really need it. The cake I decided to make was Carrot Cake - another one that Doug doesn't like, mostly because he thinks that the frosting will be made with cream cheese. It usually is better that way. I mean, why bother with the cake if you can't have the cream cheese frosting? True confession - I actually bought the frosting. This recipe was attributed to "Phyllis." Phyllis DeLong was a wonderful friend of Mother's. She was the secretary at Lincoln Junior High where Mother worked as the registrar for many years. I have to admit that I REALLY wanted to eat a piece of this cake, but I took it to the funeral dinner whole.

CARROT CAKE
3 cups flour
2 cups sugar
2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
2 cups grated carrots
1½ cups oil
1 cup crushed pineapple
3 eggs beaten
2 tsp. vanilla
1½ cup nuts
1/2 cup flaked coconut
2 tbsp. grated orange rind
Sift dry ingredients. Add oil, eggs, carrots, pineapple, vanilla. Blend well. Add coconut, nuts & orange rind. Bake 1 hour at 350°F.

I baked this cake for about 1 hour 10 minutes because I just didn't seem done after an hour. It also fell a little in the middle, but I filled it with frosting!

The jello salad I made was attributed to both Kathi and Barbara (cousins of mine, nieces to Mother). The recipe was so similar that I deleted one of them and gave them both credit. I REALLY wanted to taste this too, so I licked the spoon. It was yummy! And it has cream cheese.

BLUEBERRY SALAD

2 pkg. raspberry jello
2 cups boiling water
1 3-oz. pkg. cream cheese
Dissolve jello in water & add cream cheese. Beating until smooth.
Add 1 #211 can crushed pineapple & juice and 1 #3 can blueberries & juice. When mixture is COOL add 1 cup whipped cream. Whip together.