Submited by: Colleen and Jeff Prentiss Original recipe of: Mrs. Alton (Donna) Olsen
1 cup sugar 2 tablespoons shortening 1 egg 1 teaspoon baking powder 1 cup milk 2 cups flour 5 cups rhubarb 2 cups sugar 3 tablespoons rounded flour Cream sugar and shortening, add egg, beat well. Add baking powder, milk and the 2 cups flour, mix until blended and smooth. In separate bowl, add rhubarb, 2 cuups sugar and remaining flour. Grease your cake pan, add rhubarb mix to buttered cake pan, spread out evenly. Pour batter over top of rhubarb, sugar and flour mixture. Bake at 350 degrees for 30 to 35 minutes, until brown.Tag Archive: Recipes
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.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.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.