There are always recipes that you eat as child that you associate with comfort and love. Things your mom makes for you that show you just how much she cares. And when you're an adult, just one bite of these things can bring you right back to those days. You can remember what it was like to sit down at the table and have a plate put in front of you with something delicious on it.
My mom was pretty big on cutting recipes out of the magazines that she subscribed to, mainly Family Circle, Woman's Day, and Southern Living. She was always finding amazing new things to try. And as much as I bugged her when something didn't turn out or just wasn't a good recipe (like the spoiled brat I am), I have to admit now that I'm proud she had the nerve to try new things with three little kids at her knees.
One thing I really remember about my childhood is the sweets. It seemed like my mom had a never-ending treasure trove of amazing sweet things to tempt us with. Some of these she got out of her old standby, the Better Homes and Gardens New Cookbook (with the plaid cover, I'm sure your mom had one, too!). But this amazing recipe she got out of Family Circle magazine many years ago. I don't see it around the internet for some reason, but it's delicious. Moist, sweet, and tangy. And it's a perfect way to get some extra nutrition into active children. Still makes me nostalgic.
Carrot-Zucchini Bar Cookies with Cream Cheese Frosting
From Family Circle magazine
⅔ cup firmly packed light brown sugar
½ cup unsalted butter, at room temperature
1 (3-ounce) package cream cheese, at room temperature
1 large egg
1 teaspoon vanilla extract
1½ cups flour
1 teaspoon baking powder
Dash salt
⅔ cup coarsely grated carrot
⅔ cup coarsely grated zucchini
½ cup golden raisins
Cream Cheese Frosting
Preheat the oven to 350°F. Grease a 9x9x2-inch square baking pan.
Beat together the brown sugar, butter, and cream cheese until fluffy. Beat in egg and vanilla. Beat in flour, baking soda, and salt until well blended. Stir in carrot, zucchini, and golden raisins. Spoon into the prepared pan and spread evenly.
Cake for 30 minutes, or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Invert the cake on the wire rack; cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
¼ cup unsalted butter
1 (3-ounce) package cream cheese
1½ cup confectioner's sugar
½ teaspoon vanilla extract
Beat together the butter, cream cheese, and sugar until smooth and fluffy. Beat in vanilla.
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