Harvestsnackcake Recipes
HARVEST SNACK CAKE
The ginger, cinnamon and nutmeg give this cake a familiar spice cake flavor, and raisins and shredded carrots help keep it moist. -Hilary Carroll, Dearborn, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate, Fiber 3g fiber), Protein 3g protein.
HARVEST SNACK MIX
Candy corn makes this natural snack for fall gatherings. The sweet and salty flavors are irresistible. -Marlene Harguth, Maynard, Minnesota
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 3 quarts.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pretzels, nuts and sunflower kernels. Combine the butter, cinnamon and cloves. Drizzle a third of butter mixture over pretzel mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes., Place popcorn in a large bowl; drizzle with remaining butter mixture and toss to coat. Stir into pretzel mixture. Bake 15 minutes longer or until heated through. Cool; transfer to a large bowl. Add candy corn and bridge mix; toss to combine.
Nutrition Facts : Calories 260 calories, Fat 16g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
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