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.
Mix like pie crust:
2 C. flour
1/2 C. shortening
2 1/2 t. baking powder
1/4 C. brown sugar
1/4 t. salt
Add:
1 egg and 3/4 C. milk
Put in 9×13 pan, a little up the sides.
6 C. rhubarb (cut fine)
1 pkg. red Jello
Sprinkle over the crust
Add:
1 1/2 C. sugar
1/2 C. flour
6 T. butter
Mix and sprinkle on top. Bake at 350 degrees for about 40 minutes.
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.
This is one of my Grandma Ella’s recipes.
Pour 1 C. boiling water over 1 cup chopped dates. Add 1 t. soda and let stand until cool.
Mix and add to date mixture:
1 C. sugar
1/4 C. butter
1 beaten egg
1 1/2 C. sifted flour
1 t. baking powder
1/2 t. salt
1/3 C. chopped nuts
Bake in 350 degree oven for 35 minutes.
Topping
5 T. brown sugar
5 T. cream
2 T. butter
Boil 3 minutes, spoon over hot cake and sprinkle with coconut and nuts.
From the kitchen of Ella Meyer