Vintage Recipes from Laurie
1 C. brown sugar
1 C. oatmeal
1 C. flour
1/2 C. butter
1/2 C. sugar
3 C. apples, diced
2 t. cinnamon
Crumb first 4 ingredients together and place 1/2 mixture in pan. Cover with apples. Sift sugar and cinnamon over the top of apples. Cover with rest of crumb mixture. Bake 45 minutes at 350 degrees. Serve with whipped cream or ice cream. Recipe says to use an 8×12 pan but a 9×11 should work fine. Serves 6.
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1/3 C. shortening
1/3 C. sugar
1/2 C. brown sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 C. flour
1 t. baking powder
1/4 t. salt
1 t. baking soda
4 T. sour milk
1 C. mashed banana
Cream shortening and gradually add sugars until well blended. Add well beaten eggs and vanilla. Sift dry ingredients together, except baking soda. Dissolve the baking soda into the sour milk. Add to the cream mixture and also add the bananas. Slowly add flour to the mixture. Spoon into 2– 8 inch greased layered pans. Bake at 350 degrees for 30-35 minutes. Let sit for 5-10 minutes on a cake rack before removing. Top with your favorite frosting.
From the kitchen of Ella Meyer
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2 Eggs
1/4 t. salt
1 C. sugar
1 t. vanilla
1/2 C. hot milk
1 T. butter
1 t. baking powder
1 C. flour
Beat eggs until light in color. Beat in sugar, salt and flavoring. Beat in hot milk and butter. Sift in flour and baking powder. Bake at 350 degrees for 25-30 minutes.
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2 C. flour
2 C. brown sugar
1/2 C. shortening (part butter)
1 C. walnuts, chopped
Mix together. Save 1 Cup of this mixture for the top.
1/2 C. sour cream
1/2 C. buttermilk
1 t. vanilla
1 t. baking soda
1 large egg
Combine with mixture above. Top with reserved cup of the mix and bake at 375 degrees for 30 minutes.
From the kitchen of Ella Meyer
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This recipe comes from our friends the Harnwell’s. It was Jim’s mom’s recipe.
1 No. 2 can crushed pineapple
1 can cherry pie filling
1 pkg. yellow cake mix
1 C. nuts, chopped
1 1/2 sticks butter or margarine
Oil bottom of 9×13 cake pan. Drain the pineapple and spread in pan, then add cherries and sprinkle cake mix and nuts. Then spread the top with slices of butter. Bake at 350 degrees for 40-45 minutes.
From the kitchen of Alma Harnwell
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1 1/2 C. flour
1 egg
2 t. baking powder
1 t. lemon extract
7/8 C. sugar
4 T. melted shortening
1/2 C. milk
1/2 C. coconut
Sift flour, sugar, baking powder and salt. Add beaten egg and melted shortening to milk and mix with dry ingredients. Add extract and coconut. Bake in a loaf pan in a 350 degree oven.
From the kitchen of Alma Harnwell
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1 (16oz)can fruit cocktail, Juice and all
1 egg
1 C. sugar
1 1/2 flour
1 t. baking soda
Mix and pour into greased pan.
Add topping:
1 C. brown sugar
1 small pkg. of nutmeats
Bake at 350 degrees for 45 minutes.
From the kitchen of Virginia Twite
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This recipe comes from my Aunt Jinny.
1/3 C. butter
1 C. sugar
1/2 C. milk
2 eggs
1 1/2 C. flour
1 t. baking powder
1 C. hickory nuts
1 t. almond extract
Bake at 350 degrees for 30 minutes in an 8 inch square pan.
From the kitchen of Virginia Twite.
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Pour 1 1/2 C. boiling water over 1 C. quick cook oatmeal.
Add 1/2 C. butter or margarine. Let stand 20 minutes.
Stir in:
1 C. brown sugar
1 C. white sugar
2 whole eggs
1 1/3 C. flour
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
Add eggs and all dry ingredients to above. Bake 30 minutes at 350 degrees.
Topping
6 T. softened butter
1/2 C. brown sugar
1/4 C. canned milk
1/2 t. vanilla
1 C. coconut
1 C. chopped nutmeats
Spread on cake when done. Place under broiler for 3 minutes. Watch closely.
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1/2 C. butter
1 C. sugar
3 T. milk
3 eggs
1 1/2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 t. cinnamon
2 C. flour
2 C. pecans
Cream butter, sugar and salt. Beat in the spices and beaten egg yolks, milk and nuts. Sift flour and baking powder and add alternately with the beaten egg whites. Bake in a tube pan 1 hour at 350 degrees.
From the kitchen of Alma Harnwell
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