Grovecrest Peanut Butter Fingers

¾ cup butter
¾ cup sugar
¾ cup brown sugar
¾ cup peanut butter (I use creamy, but chunky would work too)
2 eggs
½ teaspoon salt
¾ teaspoon baking soda
1½ teaspoon vanilla
1½ cups flour
1¼ cups oats

Mix well. Press on ungreased jellyroll pan (or cookie sheet with edges). The mixture will be sticky. I cover it with a sheet of waxed paper and just press it with my hands to fill the pan, then peel the paper off when I'm done. Bake at 350° for 10-15 minutes, until center doesn’t jiggle. Frost with chocolate frosting when cooled. (Recipe below.)

Chocolate Butter Frosting
1/3 cup butter, softened
¼ cup + 2 tablespoons cocoa
2 cups powdered sugar
1 ½ teaspoons vanilla
About 2 tablespoons milk

Mix butter with sugar and cocoa until blended. Stir in vanilla and milk. Beat until frosting is smooth and spreading consistency. Fills and frosts two 8- or 9-inch layers or frosts 13x9-inch cake.

Vander Baan Carrot Cake

2 jars Stage 3 carrots or 3 jars Stage 2 carrots (12 oz. total)
2 cups white sugar
1 1/2 cup oil or 3/4 each oil and applesauce
4 eggs
2 cups flour
2 tsp soda
1 tsp salt
3 tsp cinnamon

Beat eggs slightly, then add other ingredients. Beat for 4 minutes. Add 2 tsp vanilla and mix well.

Pour into 13x9" pan. Bake in preheated 350 degree oven about 45 minutes until toothpick comes out clean. Cool, then frost with cream cheese frosting.