Posted by: kauaikolea2 | August 25, 2011

Tomato Soup Cake and Tomato Soup Cookies to Celebrate Kaua’i!

Hmm….that headline captured your attention!  If you have been following the Kaua’i County Farm Bureau Fair (August 25-28) and the local paper, you know that tomatoes are being featured this year.  A recipe was published for fresh Roma tomato cake!.

You may be thinking….tomato cake?  Does it taste like pizza?  And tomato soup cookies, ugh!!!!! No Ono!!!!!

You may be thinking wrong!  Remember, a tomato is a fruit (science class, about 3rd grade? Fruits have seeds, vegetables don’t, remember?) and most fruits are sweet and juicy, which makes them ideal for desserts.  So maybe now you are thinking a tomato soup cake may not be a bad idea. While a cake made with fresh Roma tomatoes would be an ideal selection, if you wish to experience the tomato in a form other than pasta sauce, try one of these recipes using that familiar can of tomato soup.

Tomato Soup Cake

You can also make a very quick tomato soup cake by doctoring up a spice cake mix with a can of tomato soup, but this from-scratch version is just as quick.

1  can condensed tomato soup

1 t baking soda

1 c white sugar

1 egg

1/3 c butter or Crisco

1 t ground cinnamon

1/2 t ground cloves

1  1/2 c self-rising flour (or 1 1/2 c regular flour and 2 t baking powder)

1 c raisins (or chopped dates or dried cherries or dried cranberries or whathaveyou)

Combine the condensed soup and baking soda in a bowl.  In another bowl, cream sugar, egg, butter, and spices. Mix in soup and soda mixture.  Add flour (and baking powder if using).  Stir in raisins and tip the batter into a greased baking dish, Bundt pan,  or greased cake tins.  Bake at 325 degrees for about an hour (for a Bundt) or until done.  Excellent with cream cheese frosting, but that is just between us.

As it is back to school, what about adding some nice homemade cookies to that lunchbox, or having on hand for welcome home, afterschool snack?  At some point this school year, there will be a bake sale or you will be snack mom for the troop or team at least once.  Tomato soup cookies are fun and intriguing.  Nope, 6 cookies does not equal 6 servings of vegetables for the day….

Tomato Soup Cookies

Sometimes called “Rosy Rocks”, rocks being cookies that last a few days (if not gobbled up immediately).

1 c flour

1 t baking powder

1/2 t baking soda

2 t ground cinnamon

1 t  ground nutmeg

3/4 c butter or Crisco

1 c sugar

2 eggs

1 can condensed tomato soup

2 c old-fashioned oatmeal (not instant)

1 c raisins

1 c chopped walnuts

Preheat oven to 350 degrees. Sift dry ingredients together. Cream butter and sugar very well.  Add eggs and beat until light and fluffy. Add flour and soup, alternately, to creamed mixture and mix well.  Stir in oats, raisins, and nuts. Drop by spoonfuls (or use an ice cream scoop) onto ungreased cookie sheets.  Bake about 20 minutes or until lightly browned.  Baking time depends on your oven and the size of your cookies.  If you use teaspoons, you should get 10 dozen (120) cookies…enough for the whole squad!

Enjoy! And see you at the fair!

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