It is back to school time at our house. We are one week behind in starting school as the children and I joined Himself on a business trip to Denver. We found that the first week in September is a great time to travel as most of the country is getting back to school leaving the tours wide open for us. We cruised into everything without a hitch or reservation. But I am back to having to get into the school routine. Packing lunches is one of them. I start out with a bang that lasts about two days then it is back to PBJ. I do have a menu for the kids that I try to stick with so that they get some variety and they don’t come home with a lunch box full of wilted old food.
Today it was Ham and Cheese Kabobs with Ranch Dressing, Natural Cheese Puffs, Apples with Strawberry Yogurt, and Snack Cake .
A tradition since the kids started going to school is measuring them on the very first day. So as soon as they are dressed they hit the door jam of our pantry, stand up straight and tall and hope they grew some from last year. And they do, sadly, they do. The boys are 1/4 inch apart with the oldest still in the lead, but for how long we don’t know. Little She grows in leaps each year and may be bigger than the boys when they are all grown up, we’ll see. And yes I did brush her hair 30 seconds before this shot. You would never know that now would you?
We also take their picture on that morning of mornings. They were all in a rough mood this morning as they are still on Mountain Time. Little She is already out of uniform with the pink shoes and pink watch. Off to buy brown or blues shoes today. They grow up so fast! Notice the fake smile on my oldest and my Middle Little has a serious look while sporting his new cowboy belt.
Well anyway here is the Snack Cake Mix recipe I use so that my kids and Himself can have cake in their lunches on most days. I can add anything I want to the batter from bananas to carrots, chocolate or cinnamon. It is a good little mix to have on hand. It makes 9×9 sized cakes which won’t overwhelm even the diet conscious.
Mix all ingredients very well. I use a large lidded container.
To Bake Cake, Mix:
2 1/3 cups mix
3/4 cups milk
1/3 cup vegetable oil
1 t. vanilla extract
Add-ins can include: Nuts, bananas or other fruits, spices, chocolate chips, coconut, shredded carrots, espresso powder, and cocoa. Even leftover oatmeal! You decide!
Mix all ingredients together and bake in a greased 9×9 pan for 35-45 minutes in a 350 degree oven or until a tooth pick comes out clean. Let cool and frost if you desire. Cut into 16 pieces, wrap individually and store in refrigerator for 5 days or freezer for 6 months.
Note- The use of the white whole wheat flour does give this cake an “earthiness” that most people are not used to. If you think that is you then use all-purpose flour only.
Have you subscribed to Big Red Kitchen? Great recipes in here!