Rhubarb Cake

May 7th, 2011 / Tags: , / Categories: Cakes and Frostings, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss                       

Original recipe of:  Mrs. Kenneth (Marge) Trihus

1 1/2 cup brown sugar
1/2 cup Crisco shortening
1 egg
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/3 cup rhubarb (cut fine)
Heat oven to 350 degrees.  Grease and flour a 13x9x2 inch pan.  In large mixer bowl, cream brown sugar and shortening, add eggs.  Stir in vanilla.  Combine dry ingredients; add alternately to sugar mixture with buttermilk.  Fold in rhubarb.  Pour into pan.  Mix 1/2 cup sugar with 1 teaspoon cinnamon.  Sprinkle on top of cake batter before baking.  Bake for 30 to 35 minutes.

Banana Cake

May 7th, 2011 / Tags: , / Categories: Cakes and Frostings, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss                  Original recipe of:  Evelyn Ulland

1/2 cup Crisco shortening
1 1/4 cup sugar
2 eggs (well beaten)
Beat these ingredients well, then add:
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
Mix well, and then add 1 cup ripe, mased bananas and 1 teaspoon vanilla.  Mix until blended together.  Pour into greased cake pan and bake at 350 degrees for 40 to 45 minutes.

Six Week Muffins

May 7th, 2011 / Tags: , / Categories: Breads, Muffins, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss                        

Original recipe of Mrs. Rozwell (Gladys) Hanson and Mrs. Orlen (Darlene) Stemson

1 cup Crisco shortening, melted
3 cups sugar
4 eggs, beaten
1 quart buttermilk
6 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 (15 oz) box Raisin Bran Cereal
Mix shortening and sugar until blended, add in eggs and buttermilk, mix until all incorporated.  Sift together dry ingredients and add to creamed mixture, blend well.  Add in Raisin Bran Cereal and mix until all blended.
Bake at 400 degrees for 15 to 20 minutes.
Note:  This batter can be used immediately, or, bake up what you want and store the rest in container in refrigerator, for up to 6 weeks.

Raw Apple Coffee Cake

May 7th, 2011 / Tags: , / Categories: Breads, Cakes and Frostings, Coffee Cakes, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss                 Original recipe of:  Mrs. Obert (Irene) Christianson

1 cup sugar
1/2 cup shortening
1 egg
1/2 cup warm coffee
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups apples (chopped)
Cream together the sugar and shortening, beat in egg and coffee.  Sift together the flour, baking power, baking soda and cinnamon.  Combine dry ingredients into creamed sugar mixture, blend well, add apples and mix.  Pour batter into greased cake pan.  
Mix the following together in small bowl:  1/2 cup brown sugar or less, 1 teaspoon cinnamon and 1/2 cup chopped walnuts.   Sprinkle on top of batter.
Bake at 350 degrees for 45 minutes.
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