Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
2 1/2 cups Cream Cheese Frosting -- (see recipe), if desired

Directions:
Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening; lightly flour.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost rectangle or fill and frost layers with Cream Cheese Frosting.

Ingredients:
1/4 cup shortening
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup finely chopped peeled or unpeeled apple (about 1 small)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon margarine -- melted
Glaze, if desired -- (recipe follows)

GLAZE
1/3 cup powdered sugar
1 1/2 teaspoons milk
1/8 teaspoon vanilla

Directions:
Heat oven to 425º. Grease round pan, 8 × 1 1/2 inches, or square pan, 8 × 8 × 2 inches. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 20 to 25 times. Divide dough into 12 equal parts; cover.

Mix apple, 1 tablespoon sugar and the cinnamon. Pat each part dough into 3-inch circle on floured surface. Place 1 rounded teaspoonful apple mixture in center of each circle. Bring edges of dough up over apple mixture; pinch and seal well to from a ball. Arrange balls, seam sides down, in pan. Brush with margarine.

Bake 17 to 19 minutes or until golden brown. Drizzle Glaze over warm coffee cake. Serve warm or let stand until cool.

GLAZE:
Mix all ingredients until smooth.

Ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping -- (recipe follows)
Glaze -- (recipe follows)

CRUMB TOPPING
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon

GLAZE
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 teaspoons hot water (1 1/2 to 2 teaspoons)

Directions:
Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches, or round pan, 9 × 1 1/2 inches. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm.

CRUMB TOPPING:
Mix all ingredients until crumbly.

GLAZE:
Mix all ingredients until of drizzling consistency.

Ingredients:
2 1/2 cups all-purpose flour*
2 cups sugar
1 cup raisins
1/2 cup chopped walnuts
1/2 cup shortening
1 1/2 cups applesauce
1/2 cup water
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon baking powder
2 eggs
Browned Butter Frosting -- (recipe follows)

BROWNED BUTTER FROSTING
1/3 cup margarine or butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons milk (about)

*Do not use self-rising flour in this recipe.

Directions:
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 or 9 × 1 1/2 inches. Beat all ingredients except Browned Butter Frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, rectangular 60 to 65 minutes, layers 50 to 55 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Frost rectangular or fill and frost layers with Browned Butter Frosting.

BROWNED BUTTER FROSTING:
Heat margarine over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.

Ingredients:
Shortening
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup chopped nuts
2/3 cup raisins

Directions:
Heat oven to 350º.
Grease rectangular pan with shortening

Beat in large bowl with wooden spoon:
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg

Mix in:
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves

Stir in:
2/3 cup chopped nuts
2/3 cup raisins

Spread batter in pan.

Bake 30 to 35 minutes or until toothpick poked in center comes out clean.

Cool completely on wire rack.