Oma's Carrot Cake

2 cups flour

2 cups sugar

1 to 2 teaspoons cinnamon

2 teaspoons baking powder

2 teaspooms baking soda

1 teaspoon salt

1 1/2 cup oil

4 unbeaten eggs

3 cups shredded carrots

2/3 to 1 cup chopped nuts

Mix flour, sugar, cinnamon, baking powder, baking soda, salt, oil and eggs with mixer.  Stir carrots and nuts in by hand.  Makes about two 8" x 8" or one 9" x 13" pan.  Bake at 350 degrees for 45 minutes.

Frosting

1 8 oz pkg. cream cheese

1/2 cup butter

4 cups icing sugar

Oma's Bread and Butter Pickles

12 medium cucumbers

5 medium onions

1/4 cup salt

1 cup sugar

1 1/2 teaspoon mustard seed

1 1/2 teaspoon celery seed

1/2 teaspoon curry powder

1 cup vinegar

1/2 cup water

Wash cucumbers.  Peel onions. The original recipe called for the cucumbers and onions to be cut into 1/4 inch rings but Oma's pickles were always sliced thin.  Arrange in layers sprinkling salt on each layer.  Let stand 2 to 3 hours.  Drain.  Combine remaining ingredients and heat to boiling.  Add cucumbers and onions and simmer 10 minutes.  Pack in hot sterilized jars and seal.  Makes about 4 pints.  

Note:  Oma always added a bit of red to the pickles so one could add pimento.

Sterilize jars and lids then process  in canner by covering with water and boiling for 20 minutes for a jar the size of a Classico spagetti sauce jar.