1/4 C. butter
1/2 C. sugar
1 1/4 C. cake flour
1/4 t. salt
1 egg, beaten
1 1/4 t. baking powder
1/2 t. vanilla
1/4 C. milk
1 C. blueberries
Cream butter. Add sugar. Add the egg and vanilla. Sift the flour, baking powder and salt and add alternately with the milk. Fold in the berries. Bake in a pudding pan.
From the kitchen of Alma Harnwell
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
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
20 square graham crackers (10 sheets)
1/3 C. butter
1/4 C. sugar
1 (8 oz.) cream cheese
2 T. milk
1 C. sugar
1 (8 oz.) carton Cool Whip
1 can cherry pie filling
Crush graham crackers, mix melted butter and sugar. Place this in 9×13 inch baking dish. Press down evenly and bake at 350 degrees for 8 minutes. Cool. Combine cream cheese and milk, beat until smooth and add 1 C. sugar. Mix well. Fold in carton of Cool Whip. Spread evenly over graham cracker crumbs. Cool. Cover with 1 can cherry pie filling. Chill and serve.
This is another recipe received by our friends the Harnwells.
1/3 C. shortening
1 C. flour
2 t. sugar
1 t. baking powder
1/2 t. salt
1 egg yolk
1/4 C. milk or a little more
Press dough to the bottom and sides of an 8×10 pan.
Beat 1 C. milk, 1 egg and egg white that is left, 3 level spoons of flour, 1 1/2 C. sugar and 4 C. rhubarb.
Spread in crust, sprinkle with flour over then sugar then beaten egg and milk. Bake 1 hour at 375 degrees.
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