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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. -
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. -
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. -
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. -
Zucchini Bread
Zucchini Bread
3 large eggs 2 c. sugar
1 tsp. salt 1 tsp. cinnamon
3/4 c. nuts 3/4 c. Coconut
3/4 c. salad oil 2 tsp. Vanilla
3 c. grated Zucchini (raw)
Sift & add; 2 1/2 c. flour - 1 tsp. soda
1 tsp. Baking Powder. Bake - 325° 1 hr.
Makes 2 loafes
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# Zucchini Bread
*Makes 2 loaves*
## Ingredients
- 3 large eggs
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup nuts
- 3/4 cup coconut
- 3/4 cup salad oil
- 2 tsp vanilla
- 3 cups grated raw zucchini
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
## Instructions
1. Combine the eggs, sugar, salt, cinnamon, nuts, coconut, salad oil, vanilla, and grated zucchini.
2. Sift together the flour, baking soda, and baking powder, and add to the zucchini mixture.
3. Pour into loaf pans and bake at 325°F for 1 hour. -
Gingerbread
Ginger bread
1/2 cup shortening
1/2 cup brown sugar packed
1 egg
1/2 cup of molasses
1 1/2 cup of flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
over
Card 1 Back:
1/2 teaspoon Cinnamon
1/2 cup boiling water
Beat shortening + sugar until creamy
add egg + molasses
mix dry ingredient add to molasses
mixture with boiling water
Bake 350° 90 for 35 to 40 min
serve warm.
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# Gingerbread
## Ingredients
- 1/2 cup shortening
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 cup molasses
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup boiling water
## Instructions
1. Beat shortening and brown sugar until creamy.
2. Add egg and molasses.
3. Mix the dry ingredients (flour, salt, baking soda, ginger, and cinnamon) together and add to the molasses mixture along with the boiling water.
4. Bake at 350°F for 35 to 40 minutes.
5. Serve warm. -
Pumpkin Pie
Pumpkin Pie
2 eggs beaten 1 1/4 t cinnamon
1-1 lb can pumpkin 1 t ginger
1/2 Cup white sugar 3/4 t nutmeg
1/4 Cup brown sugar 1 1/2 Cup of
firmly packed canned milk
1/4 t. salt
Combine eggs & pumpkin. Blend
in sugars, salt & spices. Add
milk mix well. Pour in pie
shell. Bake at 450° or until
knife inserted come out clean
Top with cool-whip
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# Pumpkin Pie
## Ingredients
- 1 unbaked pie shell
- 2 eggs, beaten
- 1 (1 lb) can pumpkin
- 1/2 cup white sugar
- 1/4 cup brown sugar, firmly packed
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp nutmeg
- 1 1/2 cups canned milk
- Cool Whip, for topping
## Instructions
1. Combine the eggs and pumpkin.
2. Blend in the sugars, salt, and spices.
3. Add the milk and mix well.
4. Pour into the pie shell.
5. Bake at 450°F until a knife inserted comes out clean.
6. Top with Cool Whip. -
Jewish Coffee Cake
Jewish Coffee Cake
1 box yellow cake mix
1 large box instant vanilla
pudding mix
1/2 Cup Oil
4 eggs
1 t. vanilla - 1 cup water - mix
beat 10 minutes.
Topping
1/2 Cup sugar - 1 or 2 tablespoons
cinnamon, 1/2 cup nuts - Grease +
flour pan
Card 1 Front:
Pour 1/2 batter in pan - sprinkle
with topping - add rest of batter - rest
of topping - marbleize with knife
Bake 325° about 1 hr or until done.
Card 1 Back:
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# Jewish Coffee Cake
## Ingredients
### Cake
- 1 box yellow cake mix
- 1 large box instant vanilla pudding mix
- 1/2 cup oil
- 4 eggs
- 1 tsp vanilla
- 1 cup water
### Topping
- 1/2 cup sugar
- 1 or 2 Tbsp cinnamon
- 1/2 cup nuts
## Instructions
### Cake
1. Grease and flour the pan.
2. Combine the cake mix, pudding mix, oil, eggs, vanilla, and water. Mix, then beat for 10 minutes.
### Topping
3. Combine the sugar, cinnamon, and nuts.
### Assembly
4. Pour half of the batter into the prepared pan.
5. Sprinkle with half of the topping.
6. Add the rest of the batter, then the rest of the topping.
7. Marbleize with a knife.
8. Bake at 325°F for about 1 hour, or until done. -
Oatmeal Cake
Oatmeal Cake
1 stick oleo
1 cup oatmeal
1 1/4 cup boiling water
Let set about 20 minutes
2 eggs slightly beaten
1 cup white sugar
1 cup brown sugar
Sift dry ingredients
1 1/2 cup flour 1/2 t salt. 1 t soda
1/2 t. nutmeg, 1 t. cinnamon, Bake
Card 1 Back:
350° degrees for 30 minutes
Topping for cake
1 stick oleo melted
1/4 cup milk
1/2 cup white sugar
1 t. vanilla
1 cup coconut
1 cup pecans
Put on top of cake, place under
broiler & brown
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# Oatmeal Cake
## Ingredients
### Cake
- 1 stick oleo (margarine)
- 1 cup oatmeal
- 1 1/4 cups boiling water
- 2 eggs, slightly beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
### Topping
- 1 stick oleo (margarine), melted
- 1/4 cup milk
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 cup coconut
- 1 cup pecans
## Instructions
### Cake
1. Combine the oleo, oatmeal, and boiling water. Let set about 20 minutes.
2. Add the slightly beaten eggs, white sugar, and brown sugar.
3. Sift together the dry ingredients: flour, salt, soda, nutmeg, and cinnamon. Add to the oatmeal mixture.
4. Bake at 350°F for 30 minutes.
### Topping
1. Combine the melted oleo, milk, white sugar, vanilla, coconut, and pecans.
2. Spread on top of the baked cake, place under the broiler, and brown. -
Pumpkin Bread
Pumpkin Bread
3 cups sugar 2 t. soda
1 Cup salad oil 2 t salt
4 eggs beaten 1 t. Baking powder
1-1 lb can pumpkin 1 t nutmeg
2/3 cups water 1 t all-spice
3 1/2 cups flour 1 t cinnamon
1/2 t cloves
Cream sugar & oil to-gether.
Add eggs & pumpkin. Mix well.
Add all dry ingredients alternately
with water. Pour in 2 well greased
& floured 9x5 loaf pans. Bake
Card 1 Back:
at 350° 1 1/2 hrs or until tests done.
Remove from pans to cool.
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# Pumpkin Bread
## Ingredients
- 3 cups sugar
- 1 cup salad oil
- 4 eggs, beaten
- 1 (1 lb) can pumpkin
- 2/3 cup water
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cloves
## Instructions
1. Cream the sugar and oil together.
2. Add the eggs and pumpkin. Mix well.
3. Add all the dry ingredients alternately with the water.
4. Pour into 2 well greased and floured 9x5 loaf pans.
5. Bake at 350°F for 1 1/2 hours, or until a tester comes out done.
6. Remove from the pans to cool. -
Buttermilk Pie
Butter milk Pie
4 eggs beaten 1/8 t. salt
2 C sugar optional 1 stick butter melted
2 T. flour 1 t. vanilla
1 Cups butter-milk
combine ingredients sprinkle with
cinnamon & turn into unbaked pie
shell. bake 400 degree for 10 minutes
reduce heat to 350° for 25 or 30 minutes
or until set.
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# Buttermilk Pie
## Ingredients
- Unbaked pie shell
- 4 eggs, beaten
- 2 cups sugar (optional)
- 2 Tbsp flour
- 1 cup buttermilk
- 1/8 tsp salt
- 1 stick butter, melted
- 1 tsp vanilla
- Cinnamon, for sprinkling
## Instructions
1. Combine the eggs, sugar, flour, buttermilk, salt, melted butter, and vanilla.
2. Sprinkle with cinnamon and turn into an unbaked pie shell.
3. Bake at 400°F for 10 minutes.
4. Reduce heat to 350°F and bake for 25 to 30 minutes, or until set. -
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
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# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving).