Vegetables for Dessert?

Carrot-Raisin Salad
courtesy of The Cat-Tea Corner©

INGREDIENTS
1 lb. carrots
1/2 cup raisins or golden raisins
1 cup (bottled) papaya juice
maple syrup or other sweetener (optional)

INSTRUCTIONS
Trim tops and ends from carrots. (It's not necessary to peel them, but you can if you prefer.) Grate on large holes of a metal grater or in a food processor, then transfer to a mixing bowl. Stir in raisins and juice; mix well. Sweeten to taste if desired.

Zucchini Brownies
by Marian
courtesy of AllRecipes

INGREDIENTS
1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts 6 Tbsp. unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 tsp. vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together oil, sugar, and 2 tsp. vanilla until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt; stir into sugar mixture. Fold in zucchini and walnuts. Spread evenly into prepared pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched. To make frosting, melt together 6 Tbsp. cocoa and margarine; set aside to cool. In medium bowl, blend confectioners' sugar, milk, and 1/2 tsp. vanilla. Stir in cocoa mixture. Spread over cooled brownies before cutting into squares. Makes 24 servings

Rhubarb Bread
by Lori
courtesy of AllRecipes

INGREDIENTS
1 cup milk
1 Tbsp. lemon juice
1 tsp. vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1 tsp. butter, melted

INSTRUCTIONS
Preheat oven to 325 degrees F. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice, and vanilla; let stand for 10 minutes. In large bowl, mix together 1 1/2 cups brown sugar, oil, and egg. Combine flour, salt and baking soda, stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until toothpick inserted into center of loaf comes out clean. Makes 20 servings.

Sweet Potato Pudding
by Toni Quaresima
courtesy of AllRecipes

2 large sweet potatoes, peeled and quartered
1/2 cup butter, melted
2/3 cup dark brown sugar
2/3 cup white sugar
4 eggs, beaten
2/3 cup orange juice
2 tsp. vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash. In a large bowl, combine 2 cups mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla until smooth. Pour into prepared dish. Bake in preheated oven 40 minutes.