FILE: COOKIES/BARS & DESSERTS
Page G1
FAMILY FAVORITES
Kitchen-Tested Recipes of
THE YAROLIMEK FAMILY & FRIENDS
APPLE PIE & CRUST
Revised
February 1993
Viola Ramer
Crust:
Mix together to crumbly stage:
4 cups flour
1 tsp baking powder
1 tsp salt
1-2/3 cups lard
Combine:
1 beaten egg
1/2 cup lukewarm water
1 Tbsp vinegar
Add egg mixture to flour mixture and mix just until it leaves the side of the bowl. Makes about 3 double
crusts.
For pie:
Add sliced wealthy apples or your favorite to bottom crust.
Bring to a boil carefully the following:
2 Tbsp corn starch
1/2 cup water or peach juice(very good)
Boil until it thickens. Remove from heat and add 1 cup sugar or less and a little cinnamon. Pour over
apples. Put top crust on and bake until apples are done and crust is brown.
LEMON FLUFF WE ALL LOVE THIS ONE!
Emma Drenckhahn
Takes 9X13" pan-Evaporated Milk must be chilled 3-4 hours ahead.
Use your own favorite crust if you wish - or the following:
2-1/2 cups crumbled graham crackers or vanilla wafers
1/4 cup butter - 1 tsp sugar - pinch of cinnamon
("Save some crumbs for the top.")
1 can evaporated milk, chilled
1/4 cup lemon juice
1 4oz pkg lemon gelatin(Jell-0)
1 cup sugar
1-1/3 cup hot water
Dissolve gelatin in hot water - chill until partly set - whip until fluffy.
Add juice and sugar. Whip milk until fluffy and fold into gelatin. Pour into the prepared crust and
sprinkle with reserved crumbs. Makes a light dessert with a big meal.
Note: Aunt Emma said, "I prefer graham cracker crust. This may be frozen-will also keep in the
refrigerator for about a week. It's our favorite recipe for a summer dessert.
RHUBARB CRUNCH
Preheat oven to 350
1 cup flour
5 Tbl powdered sugar
1/2 cup butter
Jana (Falk) Mathews
1-1/2 cup sugar
1/4 cup flour
3/4 tsp baking powder
2 eggs
2 cups unsweetened cooked rhubarb
Mix flour, powdered sugar and butter with hands. Put into bottom on an 8"
square pan. Bake 15 minutes at 350.
Beat eggs, add sugar, flour and baking powder. Then add rhubarb.
Pour over crust and bake 35-40 minutes.
Serve warm or cold with whipped cream or ice cream. "Yummy!"
EASY PEACH COBBLER
Preheat oven to 350-bakes about 40 minutes
1/4 lb margarine
1 cup sugar
1 cup flour
3/4 cup milk
2-1/2 tsp baking powder
1 29oz can peaches
Danita Killingsworth
Melt margarine in 7"X11" baking dish.
Sift together dry ingredients, combine with milk and pour over margarine.
DO NOT STIR.
Place peaches and syrup on top.
Bake in preheated over @ 350 until brown, about 40 minutes.
Serves 10. For 4-6 servings use 17oz peaches and halve all other ingredients.
Serve with ice cream, whipped cream or commerical topping.
This also works with other canned fruit. "I've used apples & blueberries."
CHOCO PEANUT BUTTER BARS (A Kid's Favorite)
Roxy Anderson
No-bake recipe
3/4 cup brown sugar
5 cups Special K cereal
3/4 cup white Karo syrup
6oz chocolate chips
1 cup crunchy peanut butter
6oz butterscotch chips
Melt brown sugar and syrup over low heat until just bubbly. Add peanut
butter and cereal. Stir well to coat and press into a greased 9X13 pan.
Set aside. Melt (either in double broiler or microwave) the chcocolate and
butterscotch chips. Spread over bars and let set before cutting.
MOM'S POPPY SEED CAKE
Jan Wall
Soak poppyseed in milk 2 hours before beginning. Bakes @ 350.
1/2 cup whole poppyseed
1 cup milk
1 tsp vanilla
3/4 cup shortening
1-1/2 cups sugar
1-1/2 tsp baking powder
2 cups flour
4 egg whites
Soak poppyseed in milk for 2 hours. Stir in vanilla. Cream shortening and
sugar. Combine baking powder and flour and mix into shortening mixture. Then
add this mixture to the liquid mixture about a third at a time, mixing well after
each addition. Beat egg whites until stiff and fold into the batter.
Pour into a 9x13 greased and floured cake pan. Bake @ 350 for 30-35 minutes,
until tests done.
JAN WALL'S PUMPKIN PIE
Bakes @ 425, then 350.
Jan Wall
1 16oz can pumpkin
3 eggs
3/4 cup brown sugar
1/4 cup white sugar
1/2 tsp salt
3-1/2 tsp pumpkin pie spice
1-1/3 cup evaporated milk
Beat all ingredients together with electric mixture until smooth. Pour into
unbaked pie shell and bake @ 425 for 10 minutes, then @ 350 for 50 minutes
or until it tests done.
APPLE-SPICE CAKE
Stacie Smith
Bakes @ 350 for about 1 hour.
3
2
2
1
1
cups sliced tart apples
eggs, slightly beaten
cups flour
cup nuts, chopped
cup cooking oil
1 cup sugar
1 tsp ea: cinnamon
salt
soda
vanilla
Mix together well in a large bowl. Pour into a greased/floured 8x12 cake pan.
Bake @ 350 for 1 hour until tests done.
BROWN SUGAR FROSTING
1 cup butter
1 cup brown sugar
Kay Freeman
1/4 cup milk
powdered sugar
1/2 tsp vanilla
Bring butter & brown sugar to boil. Boil 2 minutes. Add milk & bring to boil again.
Cool. Add sugar beating by hand until desired consistency. Stir in vanilla.
PUDDING/PIE FILLING
Ron Yarolimek
This is a basic recipe and may be modified to adapt to special needs such
as substituting coconut flavoring and 1/2 cup coconut. If you use the
2 eggs + 2 yolks, you'll have 2 whites for meringue.
1-1/2 cups milk
1/2 cup sugar
1/4 cup flour
4 whole eggs or
2 eggs + 2 egg yolks
1 tsp vanilla
Combine all ingredients except vanilla in heavy saucepan over medium heat.
Cook, stirring constantly until mixture thickens to desired consistancy.
MRS FIELDS COOKIES
Stacie Smith
Be sure to UNDERBAKE these to get proper texture.
Check special instructions regarding oatmeal.
Cream together:
1 cup butter
1 cup brown sugar
1 cup sugar
Mix together:
2 cups flour
2-1/2 cups oatmeal*(see note)
Add 2 eggs and 1 tsp vanilla
to this mixture.
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
*Oatmeal should be measured first. Then, in small amounts, put in blender
on high speed until it turns to a powder. Do not measure after putting
in blender.
Mix dry ingredients with butter and sugar mixture.
Add 12 oz bag of chocolate chips and one 4oz Hershey bar, finely grated.
Add 1-1/2 cups chopped nuts.
Bake on ungreased cookie sheet - bake "golf-ball sized" - 2 inches apart.
Mrs. Fields bakes in a 400 degree convection oven for about 6 minutes. It
may take longer in a regular oven.
CREAM CHEESE FROSTING
1/4 pound butter
8 oz cream cheese
16 oz powdered sugar
Ron Yarolimek
pinch cream of tartar
1 tsp vanilla
Cream butter and cream cheese together. Add powdered sugar, a little at
a time, continually creaming. Then add cream of tartar and vanilla.
PECAN SWIRL CAKE
Dottie Hays
Bake at 375, 45-55 minutes
1 pkg yellow cake mix
1 cup sour cream
1/2 cup oil
1/4 cup sugar
1/4 cup water
4 eggs
Swirl mixture: 1 cup chopped pecans, 2 Tbl brown sugar, 2 tsp cinnamon
Blend all ingredients except swirl mixture. Beat at high speed 2 minutes.
Pour 2/3 of the mixture into a greased and floured bundt pan. Combine all
swirl ingredients and sprinkle over batter in bundt pan. Swirl lightly with
a knife. Pour remaining batter evenly over the top.
Bake @ 375 for 45-55 minutes until it tests done. Cool right side up for
about 25 minutes, then turn it out and sprinkle with powdered sugar.
WALNUT CAKE
Bake at 350, about 1 hour
Mary Blair
1 pkg yellow cake mix
1 pkg instant vanilla pudding
1/2 cup oil
4 eggs
1 cup sour cream
1 cup nuts, ground fine
Marble: 3 tsp cinnamon, 3/4 cup sugar. Combine and set aside.
Blend all ingredients except nuts and "marble." Pour half of mixture into a
greased and floured bundt pan. Sprinkle with 1/3 of the "marble" mixture and
half of the nuts. Draw a knife through to marble it. Add the remaining batter
and half of the remaining marble and nuts; then draw a knife through as before.
Top with remaining marble and nuts and draw knife through again.
Bake @ 350 about 1 hour until tests done. Cool about 20 minutes before
removing from pan.
APPLESAUCE CAKE
Kay Freeman
Bakes at 350 about 30-40 minutes
2 cups flour
2 tsp baking soda
1 egg
1 cup sugar
1/2 cup shortening
1-1/2 cups thick applesauce
1 cup raisins
pinch of salt
1 tsp cloves
2 tsp cinnamon
Sift together flour and soda and set aside. Combine all remaining ingredients
in a large mixing bowl. Mix in the flour mixture. Pour into a prepared cake
OATMEAL CAKE W/COCONUT-NUT TOPPING
Ron Yarolimek
Bakes at 350, 30-40 minutes, then immediately frost and broil topping
Combine, cover and let stand 20 minutes:
1-1/4 cup boiling water
1 cup quick-cooking oatmeal
1/4 lb butter
Add: 1 cup brown sugar
1 cup white sugar
2 eggs, slightly beaten
1-1/2 cups flour
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
Grease and flour 9x13 cake pan. Pour in batter and bake @ 350 for 30-40
minutes, until cake tests done. Remove from oven and immediately spead
topping over hot cake. Broil just until it begins to bubble. Cool before
serving.
Topping:
Combine all ingredients
2 Tbl butter
1/2 cup coconut
and set aside until cake
1/4 cup milk
1/2 cup nuts,
chopped
comes our of oven.
1/2 cup sugar 1/2 tsp vanilla
CARROT CAKE
Clarke
Hazel "Nana"
Preheat oven to 350 degrees
4 eggs
1 tsp cinnamon
1 cup oil
2 cups sugar
2 cups flour
2 tsp baking soda
3 cups grated carrots
1 cup chopped walnuts
Beat eggs. Add oil and sugar. Beat again and set aside.
Combine flour, cinnamon, soda, carrots & walnuts.
Add flour mixture to egg mixture and mix well.
Bake @ 350 40-45 minutes.
SHERRY WINE CAKE
Sandy Lenchanko
MUST SIT ONE DAY AFTER BAKING. EAT THE NEXT DAY.
1 box yellow cake mix
1 small pkg vanilla
instant pudding
4 eggs
3/4 cup dry sherry
3/4 cup oil
1 tsp nutmeg
powdered sugar (optional)
Mix all ingredients. Pour into prepared bundt pan. Bake @ 350 about
45 minutes. Cool and sprinkle with powdered sugar. Best if served
next day.
BACARDI RUM CAKE
Preheat oven to 325 degrees
1 cup chopped pecans or walnuts
1 pkg yellow cake mix
1 small pkg vanilla
instant pudding
4 eggs
Dottie Hays
1/2 cup cold water
1/2 cup oil
1/4 cup dark Bacardi rum
Glaze:
1/4# butter, 1/4 cup water, 1 cup sugar, 1/4 cup dark Bacardi rum
Sprinkle nuts over the bottom of a prepared bundt pan. Mix all cake
ingredients together and pour evenly over the nuts. Bake about 1 hour
at 325. Cool about 25 minutes before inverting on serving plate.
Glaze:
Melt butter. Stir in water and sugar. Boil 5 minutes stirring constantly.
Remove from heat and stir in rum. Prick top of cake. Drizzle and
smooth glaze evenly over the top and sides of cake allowing cake
CHOCOLATE BUNDT CAKE
1 pkg chocolate cake mix
3/4 cup oil
1 pkg instant chocolate pudding
3/4 cup sherry wine
4 eggs
Combine ingredients & bake according to package directions.
Mom's BUTTERSCOTCH PIE
Yarolimek
This recipe was given to me by a member of the Gourmet Group I have belonged
to since 1989. We were discussing old recipes and Jean Cain found this one in
a 1951 Fannie Farmer Cookbook. I tried it and think it is as I remember Mom's.
Prepare your favorite baked pie shell.
Pam Yarolimek
Ron
Meringue: With reserved whites from below recipe, make your favorite meringue,
spread over butterscotch filling and bake @ 425 about 4-1/2 minutes.
1 cup brown sugar
6 Tbsp butter
2-1/2 cups scalded milk
1/2 cup cold milk
1/2 cup all-purpose flour
1/4 tsp salt
3 egg yolks, slightly beaten
1 tsp vanilla
Cook sugar over low heat with butter until it melts to a golden brown syrup.
Add to scalded milk. Mix together flour and salt and add cold milk stirring
constantly. Cook 15 minutes in double broiler.
Add to scalded milk. In the top of a double boiler, mix together flour and
salt. Add cold milk, stirring constantly. Cook 15 minutes in double boiler.
Stir constantly until mixture thickens and afterwards, occasionally.
Add egg yolks. Cook 3 minutes. Cool and flavor with vanilla.
Pour into baked pie shell. Serve with whipped cream or meringue.
MASHED POTATO SPICE CAKE
Bake @ 350 about 35-45 minutes, until tests done.
2 cups flour
5 tsp cocoa
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
1 cup butter
Unknown
1 cup leftover mashed potatoes
2 cups sugar
4 egg yolks, slightly beaten
4 egg whites
1 cup pecans, corsely chopped
1 cup raisins
3/4 cup chopped maraschino cherries
Sift dry ingredients and set aside. In large bowl, beat together butter, potatoes, sugar, and yolks until
light and fluffy. At low speed gradually add dry mixture. Beat egg whites until stiff. Fold into the above
mixture. Stir in nuts, raisins, and cherries. Pour into prepared pan.
CHERRY CHEESE PIE
Daniel Vaughn
No baking here, chill for 3 hours until set.
8 oz cream cheese, softened
14 oz can Eagle Brand Sweetened Condensed
milk (not condensed milk)
1/3 cup RealLemon lemon juice
from concentrate
1 tsp vanilla extract
1 can cherry pie filling
1 9" graham cracker crumb crust
In large bowl, beat cream cheese until fluffy. Beat in Eagle Brand until smooth.
Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set.
Top with desired amount of pie filling before serving. Refrigerate leftovers.
ST PATRICK'S PIE
Another no-bake dessert
1/2 pint sour cream
1/3 cup lemon juice
1 large ripe avocado, mashed
Ron Yarolimek
14 oz can Eagle Brand Sweetened Condensed
milk (not condensed milk)
1 9" graham cracker crumb crust
Combine all ingredients. Pour into crust and chill.
Optional: garnish with kiwi slices.
CHERRY DESSERT/SALAD
Danita Killingsworth
Easy, Chill & Serve
21 oz can cherry pie filling
15 oz can pineapple chunks
12 oz Cool Whip
1 can sweetened condensed milk
1 cup chopped nuts
1 cup miniature marshmallows
Mix ingredients together in large bowl. Chill & serve.
MUD SLIDE COOKIES
Harvey Steiman
Wrap mixture in foil overnight before baking.
2 oz unsweetened chocolate
12 oz semi-sweet chocolate chips, divided
2 tsp unsalted butter
or reg butter, but skip pinch of salt
1/4 cup sifted flour
1/4 tsp baking powder
pinch salt
Divide chocolate chips in half. Combine unsweetened chocolate, 6 oz chocolate
chips and butter in saucepan. Melt together very slowly. In small container,
sift together flour, baking powder and salt.
2 eggs
2/3 plus 1/4 cup of sugar
2 tsp instant coffee
1 tsp vanilla
2 oz nuts, chopped
In a large bowl, beat eggs until rich & fluffy. Add sugar in 3 additions
until it gets VERY thick. Add coffee and vanilla. Blend in melted chocolate
mixture, then flour, then remaining chocolate chips and nuts.
Chill slightly until you can roll into a 2" log in waxed paper. Wrap in foil
and chill overnight.
Slice 1/2 inch slices with a sharp knife, dipping in hot water. Bake 15 minutes
at 350 on a greased cookie sheet. Makes 18-20 cookies. Eat while fresh.
Best not to double recipe as these are great, but do not keep well.
CHOCOLATE VELVET CREAM
(Serves 10-12, "real rich")
Jana Mathews
Freeze if made a day before, otherwise refrigerate
1 pkg chocolate wafer cookies, crumbled in food processor
Add 1/3 cup melted butter. Mix and put in bottom of springform pan.
Bake @ 325 for 10 minutes. Cool.
In food processor:
1 8oz cream cheese
1 tsp vanilla
1/4 cup sugar
2 egg yolks
Beat together. Add 6 oz. chocolate chips, melted.
Beat 2 egg whites with 1/4 cup sugar. Fold cream cheese mixture into it.
Then fold in 1 cup whipped cream and 3/4 cup chopped walnuts or pecans.
Pour into crust & chill.
Garnish with whipped cream, shredded chocolate, cherries or whatever! "Yum!"
CHOCOLATE DECADENCE
Narsai David
CHOCOHOLICS ONLY. Cake bakes only 15 minutes, but is then frozen overnight.
1 lb bittersweet chocolate
5 oz sweet (unsalted) butter
4 whole eggs
1 Tbl sugar
1 Tbl flour
Raspberries, pureed & strained
whipped cream
Melt chocolate with butter in double boiler until just melted. Set aside.
Beat whole eggs and sugar in double boiler until sugar dissolves and mixture is
lukewarm. Don't overcook. Remove from heat and whip until thick and quadrupled
or more in volume. Fold flour into egg mixture. Stir 1/4 of the egg mixture
into the cooled chocolate, then fold the chocolate into the egg mixture.
Bake in an 8" buttered, floured and wax papered springform pan at 425 for
no more than 15 minutes. Cake will still be liquid in the center.
Freeze overnight before removing from the pan. Carefull dip the bottom of
the pan in hot water to unmold.
Serve on bed of pureed raspberries with whipped cream.
LEMON CREAM PIE w/Meringue
Thoe
3 egg yolks
1 baked pie chell
1/4 cup flour
2 tsp lemon rind
JoAnn
1-1/3 cup sugar
1-1/2 cup milk
1/2 cup lemon juice
In heavy pan, beat yolks. Mix in other ingredients. Cook until smooth and thick.
Pour into pie shell.
Meringue:
Beat 3 egg whites & 1/2 tsp salt until frothy. Add 6 tsp sugar and cream of tartar. Beat until firm, but not
dry. Bake @ 300 about 15-20 minutes or until brown
FROSTING
1 pkg (4oz) Jello Instant Pudding Mix
1/4 cup powdered sugar
1 cup cold milk
1 carton (8oz) Cool Whip, thawed
Combine pudding mix, sugar and milk in small bowl. Beat slowly until blended,
about 1 minute. Fold in Cool Whip. Spread on cake. Makes enough for two 9"
layers. Store cake in refrigerator.
WHACKY CAKE
Beverly Bowers
Bakes @ 350 35-45 minutes until tests done.
1 cup sugar
1-1/2 cups flour
1 tsp baking soda
3 Tbl cocoa
5 Tbl oil
1 Tbl vinegar
1 tsp vanilla
1 cup water
Sift dry ingredients into greased and floured cake pan which will be used for
baking. Dig 3 holes into dry ingredients. Into one hole put vinegar, one
oil and one vanilla. Pour water over all and mix well with fork.
OR:
Mix all ingredients in a bowl and pour into a prepared pan.
HERSHEY CHOCOLATE BROWNIES
Jo Ann Thoe
Bake at 350 degrees for 30 minutes
.
1/3 cup
margarine
4
eggs
1 Ib can
1 cup
1 cup
1/2 cup
Hershey's Chocolate Syrup
sugar
flour
chopped nuts (optional)
Mix well. Bake in 9x13 pan.
Frosting:
2 cups sugar
1/2 cup
1/2 cup
1/2 cup
1 tsp
butter
cream
cocoa
vanilla
Combine sugar, butter, cream & cocoa in saucepan. Boil for 1 minute. Remove from heat & add vanilla.
Cool brownies before frosting.
GRAHAM CRACKER CRUST
Arlene Pedersen
1 heaping cup of graham crackers
1/4 cup margarine or butter
2 Tbl white sugar
Arlene says, "I melt the oleo, mix all together and press into pie tin. like to bake the crust for a few
minutes (until it browns slightly) as it holds up better for dishing up."
BEST OF ROBERT REDFORD
Author Unknown
Chill several hours before serving
1 stick margarine
1 cup
flour
2 Tbl
sugar
1 cup
walnuts, chopped
8oz
cream cheese
3/4 cup
powdered sugar
8 oz
Cool Whip
1 tsp
vanilla
1 pkg
1-1/2 cups
vanilla instant pudding
milk
1 pkg
1-1/2 cups
chocolate fudge instant pudding
milk
8oz
Cool Whip
1. Melt margarine, mix with flour, sugar and walnuts, press down firmly on the bottom of
8 x 12 cake pan (You may use a springform pan for a higher dessert). Bake 15 minutes @375, then cool.
2. Stir cream cheese with powdered sugar until creamy. Fold in 8oz Cool Whip and vanilla. Mix well.
Pour over 1st layer.
3. Beat well, vanilla instant pudding with 1-1/2 cups milk. Pour over second layer .
4. Beat well, chocolate instant pudding with 1 -1/2 cups milk and pour over top of vanilla layer.
5. Spread 8oz Cool whip over top. Garnish top with chopped nuts and chill.
CRISP OATMEAL COOKIES
Ron Yarolimek
(similar to lace cookies)
Bake at 350 degrees about 10 minutes, until uniformly brown.
1/2 cup
1/2 cup
1/2 cup
1-1/4 cups
brown sugar
white sugar
unsalted butter
oatmeal
1
egg
1/2 tsp vanilla
3/4 cup
white flour
1/2 tsp baking soda
1/2 tsp salt
1/4 to 1/3 cup
ground walnuts
Cream sugars and butter until very smooth. Blend in egg and vanilla. Mix in the oatmeal. Sift together the
flour, soda & salt. Add the walnuts to this mixture and then blend it into the oatmeal mixture.
Drop dough by rounded tablespoons (allow plenty of space as cookies will spread). Flatten blobs of
dough with back of spoon.
Makes about 18 cookies 4-1/2" in diameter.
NO BAKE CHOCOLATE PIE
2 squares
1/2 cup
3/4 cup
2
1 tsp
Arlene Pedersen
chocolate (unsweetened)
margarine or butter
white sugar
eggs
vanilla
Graham Cracker Crust
Melt chocolate and cool. Cream margarine and sugar until light. Add 1 egg
and beat 5 minutes. Then add the other egg and beat 5 minutes more. Add the cooled chocolate and 1
tsp vanilla. Beat until well-mixed. Pour into graham cracker crust and cool. Place Saran Wrap on top after
it has cooled down some, to keep the filling from drying out. This is a very rich pie, but delicious. Just a
dab of whipped cream may be added when serving to "dress it up ,"
RASPBERRY DESSERT
First Layer:
16 crushed graham crackers (2 cups)
1/2 cup sugar
2/3 cup melted butter
Second Layer:
8oz pkg Philadelphia Cream Cheese
1 pint whipping cream
Bernice Hayes
6 Tbl powdered sugar
Third Layer:
2 pkg (small) Danis Dessert (raspberry)
2 pkg frozen raspberries (thawed)
Melt butter and add graham crackers and sugar. Mix and pack in 13X9 cake tin. Beat whipping cream
rather stiff. To the cream, add softened cream cheese and powdered sugar. Carefully spread on first
layer. Mix Danish Dessert with 1 cup less water than directions on package. Cook over flame. Cool and
fold in thawed raspberries. Spread over second layer and refrigerate at least 4-6 hours before serving.
Bernice says, "I use fresh-sugared berries -I also drained them and used that juice as part of my liquid for
cooking with the Danish Dessert. I also topped with with a dab of Cool Whip for serving. Used a lot at
the restaurant."
Rose’s Crumb Cake
from Roxy Anderson in 2003
2/3 cup Crisco (or liquid vegetable shortening)
2 cups brown sugar, slightly packed
½ tsp salt
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
2 ½ cups all-purpose flour
Mix above ingredients together in a large mixing bowl until the mixture is combined and crumbly.
Remove ½ cup of the mixture and set aside. Then add the following ingredients to the cake batter:
1 tsp baking soda
2 eggs, slightly beaten
1 tsp vanilla
1 cup sour milk*
Stir mixture until combined, then beat with electric mixer for 3 minutes on medium speed. Pour mixture
into 8 x 12 rectangular cake pan which has been prepared with shortening & flour. Sprinkle the reserved
dry mixture over the top of the cake and bake in a moderate oven for about 25 minutes.
*sour milk can be made by adding 1 tsp lemon juice or white vinegar to a cup of milk