OVERLAKE FRAN'S BLUEBERRY BUCKLE

 Serves 8-10

In a large bowl, cream together 6 Tbsp butter (softened): add 3/4 cp sugar, 1 lg egg, and 1 tsp vanilla. Beat the mixture until it is well combined. Stir in 1/2 cp milk. 

Into a bowl, sift the following ingredients: 2 cps flour, 2 tsp baking powder, and 1/2 tsp salt; stir this mixture gently into the butter mixture and fold in 2 cps blueberries. Yes, the batter will be thick. Spoon batter into a well buttered 9" square pan. 

Make a topping of the following - mixing till it resembles coarse breadcrumbs: 1/2 cp sugar, 1/3 cp flour, 3/4 tsp cinnamon and 1/2 stick (1/4 cp) butter or margarine. Sprinkle this mixture evenly over the batter and bake at 350* for 1 hour. Cut into squares and serve warm. - Good cold too. 

CHOCOLATE PUDDING CAKE

Isn't it funny how we want a recipe for our childhood and look for it? Sometimes it takes an hour to find it, but we finally do, or we call a relative to see if they have it for you.  

That was me today. I went through my "favorite" box of recipes to find a few that I wasn't looking for. So, I moved them to the front of my stack. I love cooking and baking. Trouble is, I didn't realize till after I married my husband, that he was SO PICKY about food. Which in turn, had me cooking less and baking more. He has a sweet tooth. 

I was looking for this recipe awhile. I saw someone have a little different take on this recipe and I wanted to try it. Trouble was, I couldn't find it. Since I was looking for my grandmother's Lefsa recipe, I found this! 

It's easy and fun! Hard to believe fudge is at the bottom of the cake when you take it out, but it is! Love it too!

1 cp flour (all-purpose or whatever you use)
3/4 cp sugar
2 tsp baking powder
1/2 tsp salt
2 Tbsps Cocoa (can use any you like)
2 Tbsp shortening (back in the day that was lard, but we just use shortening now)

Combine all the dry ingredients. 

Cut "fat" into dry ingredients and add 1/2 cp milk. Mix until moistened and put into a square pan. 

TOPPING

Mix together 

3/4 cup sugar
1/4 cp cocoa
2 cps HOT water
If you desire, add nuts

pour over cake mixture 

Bake 30 mins at 350* Serve warm. 

Pudding will be on the bottom of the cake. Enjoy!

CHERRY DELIGHT

 I received this from a dear friend over 20 years ago. Karen Timberlake - enjoy!

2 cans cherry pie filling
white or yellow cake mix
1/4 c margarine or 1 stick melted butter
Nuts

Put cherries in pan, cover with dry cake mix, pour melted butter over and cover with nuts (your choice). Bake 1 hour at 325*

Can serve with ice cream 😍

Enjoy!

PINA COLADA CAKE

1/3 cup Rum
1 pkg coconut instant pudding mix (may want to try lemon or lime if can't find coconut)
1 pkg yellow cake mix
4 eggs
1/2 cup water
1/4 cup oil
1 cup coconut

Blend all ingredients except coconut in large bowl. Beat 4 minutes at med speed. Pour into 2 greased and floured 9" layer pans. (or a 13x9 pan) Bake 350* for 25-30 minutes or until cake springs back when touched. (toothpick test as well) Do not underbake. Cool in pans 15 minutes, remove & cook on racks. Fill and frost and sprinkle with coconut. Chill. 

FROSTING:

Combine 1 can (8 oz) crushed pineapple in juice, 1 pkg coconut instant pudding and 1/3 cup rum in bowl. Beat well. Fold in 1 container (9 oz) frozen whipped topping - thawed. 

Enjoy!

BUTTERSCOTCH BARS

1/2 c (1 stick) butter or margarine
2 cups brown sugar, packed
2 cups sifted all-purpose flour, 
1/4 tsp salt
2 eggs unbeaten
2 tsp baking powder
1 tsp vanilla
1 cup (3 1/2 oz can) flaked or shredded coconut

In a 3-qt saucepan melt butter over low heat, stirring occasionally. Cool. In the meantime, sift together flour, salt and baking powder; set aside. To cooled mixture, add eggs one at a time, beating well after each addition. Stir in vanilla, sifted dry ingredients and coconut; mix thoroughly. Spread in shallow, greased 15x10" pan. Bake at 350* for 25 to 30 minutes. Cool in pan and cut into bars while slightly warm. 

Makes 60 bars, 2 1/2 x 1"

CORN FRITTERS (2)

 1 can corn
1 1/2 cps flour
2 tsp baking powder
2 tsp salt
1/2 tsp paprika
2 eggs

Drain corn and add flour, baking powder, salt, paprika and beaten egg yolks. Fold in the stiffly beaten egg whites and fry in hot lard. Serve with Towle's Log Cabin Syrup. 

This is a Towle's Log Cabin Syrup recipe with the "-Remember the Can" sign. 

CORN FRITTERS

2 cups corn kernels, cut off the cob
1 tsp salt
1/2 tsp. sugar
2 Tbsp flour
1/8 tsp pepper 
2 eggs, lightly beaten
Shortening 1 for frying (preferably butter)

Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown. 

Serve with syrup or molasses if desired. 

(Good Earth Country Cooking - by Betty Groff and Jose Wilson)

 

SWEET POTATO PUDDING

 1 1/2 c mashed sweet potatoes
2 c scalded milk
Sprinkle of mace and cinnamon
1 egg
1 tsp honey

Grease a baking dish, combine all ingredients and pour into dish. Bake until brown and set in a 350* oven for about a half hour. 

This is an old recipe that was in a box of recipes I got at an auction about 20 years ago. This is a typed recipe, which most of them were. I do not know where or who it came from. 

Applesauce-Nut Cake

•  1/2 cup veg. shortening
• 1 cup packed light brown sugar
• 1 cup canned applesauce
• 2 1/4 cups flour
• 1/2 tsp EACH soda & salt
• 1 tsp baking powder
• 1/2 tsp EACH cloves & cinnamon
• 1/4 tsp nutmeg
• 1 cup chopped walnuts
• Powdered sugar or Lemon Frosting

Cream shortening & brown sugar until light. Add applesauce. Mix dry ingredients & gradually beat into first mixture. Add nuts & pour into 9x5x3" loaf pan lined on bottom with waxed paper. Bake in slow oven, 325* for 1 hour or until done. Let stand on cake rack about 5 minutes, then turn out & peel off paper. Turn right side up. Cool & sprinkle with powdered sugar or frosting. 

Fruit Cocktail Cake

Sift Together - 

• 2 cups flour
• 1 1/2 cups sugar 
• 2 tsp soda
• 1 tsp salt

To this add:

• 1 tsp vanilla
• 1 whole egg
• 1 cup fruit cocktail

Mix and pour into greased and floured 9 x 13" pan and bake 40 mins at 350*

Icing for Cake

1 small can Pet (Carnation) Milk  - 2/3's cup

1 stick margarine/butter

1 cup sugar granulated

Cook together until thick. Add 1/2 cups nuts or coconut (or both). Put on cake while warm. 

APPLE/RUM LAYER CAKE

1/2 cup Butter
1  1/2 cup sugar
2 1/4 cup cake flour
3 tsp Baking powder
1 cup Pureed cooked & cooled apples
1/4 cup Rum
5 eggs

Cream butter & sugar extremely well. Add eggs (one at a time) with a small amount of flour. Beating well after each addition. Slowly add milk & flour, alternately beating well. Add Rum & flour still beating well. Add pureed applies slowly - beating well. Add baking powder to the last bit of flour & add to mixture. Bake 300* for 10 minutes. Increase oven to 350* & bake for 20 more minutes.

Icing -

6 Tbsp butter
2 Tbsp milk
1 Tbsp Rum
1 Box (16 oz) Powdered sugar

Beat together & frost cake.

Shirley Taylor
Oakview Grange #311

CRANBERRY CANDIED SWEET POTATOES

4 medium-sized potatoes, cooked, peeled and sliced
1/2 cup whole cranberry sauce
3 tbsp. lemon juice
1/3 cup honey
1 tbsp melted butter

Place potatoes in an oiled, shallow baking dish. Combine cranberry sauce and lemon juice, mixing well. Spread cranberry mixture over potatoes.

Combine honey and butter; pour over sweet potatoes. Bake in preheated 350 degrees oven for 25 minutes, beating occasionally. 4 generous servings.

(Rodale)

CINNAMON SUGAR SWIRL BREAD

3 to 3 1/2  cup flour                                              1/2 tsp. salt
1/4 cup C and H gran. sugar                                  1/2 cup milk
1 pkg. active dry yeast                                           1/4 cup (1/2 stick) butter or margarine
                                                                           1/4 cup water
                                                                            1 egg

FILLING: 1 tbsp melted butter
                2 tbsp C and H sugar
                1/2 tsp cinnamon or to taste

Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and margarine until lukewarm. Margarine will not be melted. Add to flour mixture and beat 1 minute. Add 1 up additional flour and egg: beat 2 minutes. With spoon stir in 1 cup flour until better holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes.

Punch dough down and roll into rectangles 8x15" Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf.

LEMON CRUNCH CAKE

3/4 cup butter or margarine                                 1/2 tsp salt
1-1/2 cups sugar                                                   1 cup milk
3 eggs, well beaten                                               Juice and grated rind of 1 lemon
3 cups sifted cake flour                                        1 cup chopped pecans
3 tsp baking powder

Cream butter and sugar until fluffy. Add eggs, blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10" tube pan with butter and cover bottom with the chopped nuts. Pour in batter. Bake at 375* for 1 hr. and 15 minutes.

(Mary Meade's Country Cookbook)

NUT CUPCAKES

1/4 cup shortening                                                         1-1/2 tsp baking powder
1/2 cup brown sugar, packed                                         1/4 tsp salt
1 egg, separated                                                             1/3 cup milk
1 cup sifted cake flour                                                   1/2 tsp vanilla
                                          1/2 cup chopped walnuts

Work shortening until fluffy and creamy. Then add sugar gradually, while continuing to work. Beat egg yolk until light-colored; stir into first mixture. Sift together flour, baking powder, and salt, and dd to first mixture alternately with milk and vanilla, combined. Beat Smooth; fold in nuts and stiffly beaten egg white, and fill greased 2-1/2" muffin cups 2/3 full. Bake in moderately hot oven (375*) for 20 minutes or until done.

Makes 12. Dust with powdered sugar if desired.

DIXIE PECAN COOKIES

2 eggs                                                                     2 tsp baking powder
1/2 cup Wesson Buttery Flavor Oil                       1/2 tsp salt
1 cup dark brown sugar, firmly packed                  3/4 cup chopped pecans
2 cups sifted, all-purpose flour

Beat eggs well. Stir in oil, vanilla and sugar. Sift together flour, baking powder and salt; add to egg mixture. Stir in pecans. Drop by teaspoon 2 in apart on ungreased cookie sheet. Press each cookie flat with bottom of glass dipped in in cinnamon-sugar. Bake at 400*F. for 8 to 10 min. Remove immediately from sheet.

Make 3 dozen.

TOASTED SHORTBREAD TRIANGLES

Cream together 1/2 cup (1/4 lb) Butter and 2 tbsp powdered sugar until light and fluffy. Gradually add 1 cup flour (unsifted); beat until well-blended. Stir in 1 tsp vanilla and 1 cup finely chopped walnuts. Form into a roll about 1" in diameter then flatten sides to make a square log. Wrap and chill at least 1 hour or as long as overnight.

Cut in 1/2" slices, then cut each slice in half diagonally to form triangles. Arrange, slightly apart on ungreased cookie sheets and bake in a 300* oven until lightly browned - 40 to 45 minutes. Remove from pans and roll in powdered sugar to coat; let cool.

Makes 5 dozen cookies.  

LEMON MILK SHERBERT

3/4 cup lemon juice                                                   4 cups milk
1-1/2 cups sugar                                                        1/4 tsp salt
1 tbsp grated lemon rind

Combine lemon juice, sugar, rind; add very slowly to milk, stirring constantly until sugar dissolves. Add salt and more sugar if desired. Freeze in 2-qt crank freezer until difficult to turn - using 8 parts crushed ice to 1 part ice-cream salt. Makes about 1-1/2 quarts.

Note: This sherbert may curdle in making, but hen done it's nice and creamy.

CARAMEL ICE CREAM

2 eggs                                                                   1-1/2 cups heavy cream
1/2 cup sugar                                                        1/2 cup milk
1/8 tsp salt                                                             1 tsp lemon juice
1/4 cup Caramel Syrup*                                       3/4 tsp vanilla
                                   1/4 cup light corn syrup

In large bowl of mixer beat eggs, sugar and salt until thick and light colored. Beat in remaining ingredients until well-blended. Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9x9 baking pan or 9x5x3 loaf pan. Freeze until firm, then cover air tight. Makes about 1 quart or 6 servings.

Note: Delicious as is or with a drizzle of caramel syrup.

*CARAMEL SYRUP

Heat 1 cup sugar in large heavy skillet over medium heat, stirring constantly, until sugar melts completely and turns rich amber.

Remove from heat, and while stirring, gradually add 1 cup boiling water. (Stand back, mixture will spatter.) Return to heat and simmer, stirring until sugar is again liquefied and syrup is smooth and reduce to 3/4 cup. Cool.

(Woman's Day)

ORANGE MILK SHERBERT

2 cups orange juice                                                1 tbsp grated orange rind
1/4 cup fresh, frozen or canned lemon juice          1-3/4 cups milk
1/2 cup granulated sugar                                         1/8 tsp salt

Combine first 4 ingredients; add very slowly to milk, stirring until sugar dissolves. Add salt. Freeze in 2-qt crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. Makes 1-1/2 quart.

Note: This sherbert may curdle in the making, but when done it's nice and creamy.


Authors Note: This is a recipe we used as children, sitting on the "ice cream machine" while dad and the other men turned the handle.