Whole Wheat Honey Carrot Cake

1/2 cup coconut oil or softened butter
1 cup honey
2 large eggs
2 cups finely grated carrots
1/4 cup orange juice
2 tsp. vanilla
2 cups of wheat flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 cup raisins (optional)
1/3 cup walnuts (optional)

Mix all of the wet ingredients in a bowl.  In a separate bowl, mix all of the dry ingredients.
Add the dry to the wet.  Bake at 350* for 25-30 minutes in a bundt pan.

Fruit Pizza

Glaze--this must be made first, and refrigerated for 2 hours.
1/4 cup lemon juice
1 cup sugar
dash of salt
3 Tbsp. cornstarch
3/4 cup water
1 cup orange juice

-Stir in saucepan, boil 1 minute, then refrigerate for 2 hours. 

Crust
3/4 cup butter
2 cups flour
1/2 cup sugar
1 egg
1/2 tsp. vanilla

-Mix ingredients together and spread on a jelly roll pan.  Bake at 350* for 10-12 minutes.  Cool.

Filling
1 8oz pkg of cream cheese
1/3 cup powdered sugar
1/2 tsp. vanilla

-Mix together and spread onto cooled, baked crust.

-Arrange fruit on filling, whatever fruit you like (strawberries, grapes, kiwi, apples, pears, bananas, raspberries, blueberries, peaches, pineapple, etc.).

-Pour the glaze over the fruit and refrigerate until ready to eat. 
Note: The glaze may need to be thinned a little with water.

Katherine’s Homemade Mac N’ Cheese

1.  Boil 1 package of macaroni noodles (12-16 oz).  Drain and return to pot.

2.  Add 1 can of cream of mushroom soup (or make your own white sauce) and 1 pint of cottage cheese.  Heat on medium. 
3.  Grate 1 lb. of cheddar cheese and mix in.  Continue to mix until cheese is melted.
4.  Add salt and/or pepper to taste.