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Spice Crumb Cake
Spice Crumb Cake
2 C. Sugar
3 C Flour and 1C (scant) shortening. mix
And take out 1/2 C to be sprinkled on top of cake.
2 C sour milk (I used 2C sweet milk)
2 t soda (I used 3 rounding teaspoon of Feather-
weight Baking powder which is Low Sodium Chol. free)
1 t Cinnamon
1/2 t nutmeg or Cloves mix all together and
1C. nuts bake 350° oven 1 hour
1C raisins or till top is brown.
use a large pan
Evelyn Henderson 11/25/83.
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# Spice Crumb Cake
*Recipe from the kitchen of Evelyn Henderson — November 25, 1983*
## Ingredients
- 2 cups sugar
- 3 cups flour
- 1 cup (scant) shortening
- 2 cups sour milk (the cook used 2 cups sweet milk)
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg or cloves
- 1 cup nuts
- 1 cup raisins
## Instructions
1. Mix the sugar, flour, and shortening together. Take out 1/2 cup of this mixture to sprinkle on top of the cake.
2. Add the milk, soda (or baking powder), cinnamon, nutmeg or cloves, nuts, and raisins to the remaining mixture. Mix all together.
3. Pour into a large pan and sprinkle the reserved 1/2 cup crumbs over the top.
4. Bake in a 350°F oven for 1 hour, or until the top is brown. -
Dish Pan Cookies
Dish pan Cookies
2 cups oil 1/2 teaspoon Baking [soda crossed out] P
2 cups Brown Sugar 2 teaspoon soda
4 eggs 1 teaspoon salt
2 cups white Sugar 4 cups Flour
1 1/2 cups oats
2 cups cocoanut
4 cups corn flakes
1 pkg choc chips or butter scotch chips if
desired .
Mix oil, sugars + eggs, Stir in Baking p.
salt soda + flour. Mix well.
Add oats, cocoanut + mix in flakes
Then chips. Bake at 325 ° for 10 to 15 mins
on ungreased cookie sheet.
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# Dish Pan Cookies
## Ingredients
- 2 cups oil
- 2 cups brown sugar
- 4 eggs
- 2 cups white sugar
- 1 1/2 cups oats
- 2 cups coconut
- 4 cups corn flakes
- 1 pkg chocolate chips or butterscotch chips, if desired
- 1/2 tsp baking powder
- 2 tsp soda
- 1 tsp salt
- 4 cups flour
## Instructions
1. Mix the oil, sugars, and eggs.
2. Stir in the baking powder, salt, soda, and flour. Mix well.
3. Add the oats and coconut, then mix in the corn flakes.
4. Add the chips.
5. Bake at 325°F for 10 to 15 minutes on an ungreased cookie sheet. -
Creamy Pumpkin Pie
Creamy Pumpkin Pie
1 (9") unbaked Pie crust
1 (16 oz) can pumpkin or (2 cups)
1 (14 oz) can Eagle Brand milk
1 tsp. ground cinnamon
1/2 tsp. salt 2 eggs
1/2 tsp ground ginger
1/2 tsp ground nutmeg.
Preheat oven 425°. In large
bowl, combine filling ingredients:
mix well and turn into shell.
Bake 15 minutes; reduce heat
to 350° and continue baking
35-40 minutes or until knife
inserted 1" from edge comes
out clean. Cool before cutting.
Whipped cream + nuts for garnish
optional.
(we like this real well).
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# Creamy Pumpkin Pie
## Ingredients
- 1 (9") unbaked pie crust
- 1 (16 oz) can pumpkin, or 2 cups
- 1 (14 oz) can Eagle Brand milk
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Whipped cream and nuts, for garnish (optional)
## Instructions
1. Preheat oven to 425°F.
2. In a large bowl, combine the filling ingredients. Mix well and turn into the pie shell.
3. Bake 15 minutes, then reduce heat to 350°F and continue baking 35–40 minutes, or until a knife inserted 1" from the edge comes out clean.
4. Cool before cutting.
5. Garnish with whipped cream and nuts, if desired. -
Vinegar Pie
Pie Filling
1 cup sugar
1 " cold water
3 eggs yolks
1 whole egg
2 teaspoons heaping flour
2 " butter or oleo
5 " vinegar
2 " lemon extract
mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites
stiff with 4 tablespoon
& sugar spread on pie
and brown lightly
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# Vinegar Pie Filling
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 tsp flour, heaping
- 2 tsp butter or oleo
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
### Assembly
1. Spread the meringue on the pie and brown lightly. -
Sweet Potatoes and Apples
Sweet pot + Apples
2 apple sliced
1/3 cup chopped pecans
1/2 " brown sugar
1/2 t. cennimon
8 - 17 oz can Yams
1/4 cup butter
2 cup min. Marshmellow
toss apple + nuts combine
brown sugar, cennamon
alternate apples + yams
in 1 1/2 qt casserole, dot with
butter cover Bake 350 °
for 30 or 40 minute sprinkle
with marshmellow broil
until lightly brown.
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# Sweet Potatoes and Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 (17 oz) can yams
- 1/4 cup butter
- 2 cups miniature marshmallows
## Instructions
1. Toss the apples and pecans together. Combine the brown sugar and cinnamon and mix with the apples and nuts.
2. Alternate layers of the apple mixture and yams in a 1 1/2 qt casserole. Dot with butter and cover.
3. Bake at 350°F for 30 to 40 minutes.
4. Sprinkle with marshmallows and broil until lightly browned. -
Banana-Pineapple Nut Bread
Card 1 Front:
BANANA--PINEAPPLE NUT BREAD
#3 Cups Flour
2 Cups Sugar
1 tsp. Soda
1 tsp. Cinnamon
1 Cup Nuts
Mix all together and set aside.
3 Eggs
1½ Cups Cooking Oil
2 Cups Bananas
8 oz. Can Crushed Pineapple, drained
1 tsp. Vanilla
Beat well with sppon. Stir in other ingrediants and beat well.
Bake in Coffee Cans in moderate oven till done.
This recepe compliments of Annie Maude Walker
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# Banana-Pineapple Nut Bread
*Recipe from the kitchen of Annie Maude Walker*
## Ingredients
### Dry ingredients
- 3 cups flour
- 2 cups sugar
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 cup nuts
### Wet ingredients
- 3 eggs
- 1½ cups cooking oil
- 2 cups bananas
- 1 (8 oz.) can crushed pineapple, drained
- 1 tsp. vanilla
## Instructions
1. Mix the dry ingredients together and set aside.
2. Beat the wet ingredients well with a spoon.
3. Stir in the dry ingredients and beat well.
4. Bake in coffee cans in a moderate oven until done. Note: You can also use two standard loaf pans instead. -
Pina Colada Cake
Pina Colada Cake
1 box white cake mix
1 pkg (3 3/4 oz) coconut cream instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/3 cup rum
1 cup flaked coconut
Blend all cake ingredients except
coconut in a large mixing bowl.
Beat 4 minutes at medium speed
of electric mixer. Pour into 2 greased
and floured layer cake pans. Bake at 350°
25 to 30 minutes. Do not underbake. Cool in
over,
Card 1 Back:
Pans 15 minutes, remove and cool on racks.
Frosting
1 can (8 oz) crushed pineapple, including juice
1 pkg (3 3/4 oz) coconut cream instant pudding
1/3 cup rum
1 carton (9 oz) cool whip
Combine pineapple with pudding mix
and rum, beating until well blended. Fold
in cool whip. Fill and frost cake.
Sprinkle coconut on top. Chill before
serving: Keep refrigerated
Mom this is a delicious
cake.
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# Pina Colada Cake
## Ingredients
### Cake
- 1 box white cake mix
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 4 eggs
- 1/2 cup water
- 1/4 cup oil
- 1/3 cup rum
- 1 cup flaked coconut
### Frosting
- 1 can (8 oz) crushed pineapple, including juice
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 1/3 cup rum
- 1 carton (9 oz) Cool Whip
- Flaked coconut, for sprinkling on top
## Instructions
### Cake
1. Blend all cake ingredients except coconut in a large mixing bowl.
2. Beat 4 minutes at medium speed of an electric mixer.
3. Pour into 2 greased and floured layer cake pans.
4. Bake at 350°F for 25 to 30 minutes. Do not underbake.
5. Cool in pans 15 minutes, then remove and cool on racks.
### Frosting
1. Combine pineapple with pudding mix and rum, beating until well blended.
2. Fold in Cool Whip.
### Assembly
1. Fill and frost the cooled cake layers with the frosting.
2. Sprinkle coconut on top.
3. Chill before serving. Keep refrigerated. -
Applesauce Cake
350°
Applesauce Cake
2 cups white sugar
1 cup oleo or Crisco
2 cups unsweetened applesauce
2 level teaspoons of soda. - stir into
applesauce when you first start
the cake
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 tsp nutmeg
2 pints raisins, cook + drain off juice
dredge in flour
1 pint or more nutmeats also dredged
in flour
(over)
Card 1 Back:
4 cups flour, 2 level Teaspoons baking
powder sifted with flour and spices
4 times.
Cream sugar + shortening till creamy,
then add small of flour, then applesauce,
repeat this until all is used, then
add nuts and raisins. Bake in angel
food pan or 2 loaf pans.
Bake at 350° for about 1 1/2 or 2 hours.
(good)
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# Applesauce Cake
## Ingredients
- 2 cups white sugar
- 1 cup oleo or Crisco
- 2 cups unsweetened applesauce
- 2 level tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 2 pints raisins, cooked, juice drained off, and dredged in flour
- 1 pint or more nutmeats (chopped nuts), also dredged in flour
- 4 cups flour
- 2 level tsp baking powder
## Instructions
1. Preheat oven to 350°F.
2. Stir the soda into the applesauce when you first start the cake.
3. Cook the raisins, drain off the juice, and dredge them in flour. Dredge the nutmeats in flour as well.
4. Sift the flour, baking powder, and spices together 4 times.
5. Cream the sugar and shortening (oleo or Crisco) until creamy.
6. Add a small amount of the flour mixture, then some applesauce. Repeat until all the flour and applesauce are used.
7. Add the nuts and raisins.
8. Pour into an angel food pan or 2 loaf pans.
9. Bake at 350°F for about 1 1/2 to 2 hours. -
Cheese Logs
Cheese Logs
Serves: several Ann Wilson
2 lbs Velveeta cheese 1 8 oz pkg
1 1/2 t garlic salt cream cheese
1 t cayenne pepper 1 cup chopped
pecans.
Grate cheese & let stand at room
temperature for awhile. Mix cheese
with cream cheese & rest of
ingredients best to mix with hands
Make into log the size desired.
Roll lightly in chili powder.
Wrap in saran wrap &
put in refrigerator. Keeps well for
quiet awhile.
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# Cheese Logs
*Recipe from the kitchen of Ann Wilson*
*Serves several*
## Ingredients
- 2 lbs Velveeta cheese
- 1 1/2 tsp garlic salt
- 1 tsp cayenne pepper
- 1 (8 oz) package cream cheese
- 1 cup chopped pecans
- Chili powder, for rolling
## Instructions
1. Grate the Velveeta cheese and let it stand at room temperature for a while.
2. Mix the cheese with the cream cheese and the rest of the ingredients. It is best to mix with your hands.
3. Shape into logs of the desired size.
4. Roll lightly in chili powder.
5. Wrap in plastic wrap (Saran wrap) and refrigerate. Keeps well for quite a while. -
Dill Pickles
Dill Pickles
Wash cucumbers & put in jars
1qt vinegar - 2qts of water
½ Cup salt
dill seed
Boil & pour over cucumbers
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# Dill Pickles
## Ingredients
- Cucumbers, washed
- 1 qt vinegar
- 2 qts water
- 1/2 cup salt
- Dill seed
## Instructions
1. Wash the cucumbers and put them in jars.
2. Combine the vinegar, water, salt, and dill seed. Boil.
3. Pour the boiling mixture over the cucumbers.
## Editor's Notes
- **Cucumber quantity** is not specified on the card; it depends on the number of jars being filled.
- **Processing/sealing** — the card gives no jar sealing or water-bath processing instructions, and no jar size or number. For safe long-term storage, use current tested canning guidelines (e.g., USDA or NCHFP). Otherwise, store the pickles in the refrigerator. -
Relish
Relish
2 large cabbage & equal amount of
tomatoes
3 medium onions
hot pepper
6 T salt
2 C. sugar
1 t. tumeric
1t celery seed
1 qt vinegar
Grind cabbage, onions & tomatoes
Card 1 Back:
mix all ingredients to-gether
& bring to boil- put into jars
& seal.
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# Relish
## Ingredients
- 2 large cabbages
- Equal amount of tomatoes (to match the cabbage)
- 3 medium onions
- Hot pepper (amount not specified)
- 6 Tbsp salt
- 2 cups sugar
- 1 tsp turmeric
- 1 tsp celery seed
- 1 qt vinegar
## Instructions
1. Grind the cabbage, onions, and tomatoes.
2. Mix all ingredients together and bring to a boil.
3. Put into jars and seal.
## Editor's Notes
- **Food safety:** The card says only to "seal." For safe home canning, use sterilized jars and lids and follow current tested processing guidelines. Do not rely on inversion or seal-while-hot alone. -
Pickled Squash and Cucumbers
Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,
Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.
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# Pickled Squash and Cucumbers
## Ingredients
- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed
## Instructions
1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.
## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe.