Poppy Seed Cake

Poppy Seed Cake

Cake:

3 eggs

1 1/8 cup oil

2 1/4 cup sugar

1 1/2 cup milk

3 cups flour

1 1/2 tsp salt (scant)

1 1/2 tsp baking powder

1 1/2 tsp almond flavor (I'm assuming extract)

1 1/2 tsp vanilla extract

1 1/2 tsp butter extract

1 1/2 TB poppy seeds

Glaze:

3/4 - 1 cup powdered sugar

1/2 tsp of each: butter extract, almond extract, vanilla extract

Milk

For the cake: Preheat oven to 350 degrees.  Grease two regular size loaf pans, or 6 tiny ones.  Beat together oil, eggs, sugar and milk.  Add flour, baking powder and salt.  Add flavoring and poppy seeds, stir until fully incorporated.  Pour into prepared pans and bake 45 minutes, or until toothpick in center comes out clean.  Remove from the pans while still warm and drizzle glaze over each.

For the glaze: Blend together all the ingredients and add enough milk to make thin for glazing.

Recipe Source: Lillian Ulmer/Dorothy

Pumpkin Cookies with Frosting

Pumpkin Cookies with Frosting

These cookies are delicious.  I added a cup and half of chocolate chips and a 1/4 tsp of pumpkin pie spice to them and ommitted the nuts.  The texture is more along the lines of an applesauce cookie, it's a fluffy, soft and light cookie.  Since I added the chocolate chips I opted not to make the frosting, but I'm sure that would be good too.

Cookies:

1 cup butter, room temp

1/2 cup sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 tsp cinnamon

1 tsp baking soda

2 cups flour

1/4 tsp salt

1 tsp baking powder

3/4 cup chopped nuts, optional

Frosting:

3 TB butter

1/2 cup brown sugar

1/4 cup milk

1-2 cups powdered sugar

For the cookies: Preheat oven to 350 degrees.  Cream together the butter and sugars until fluffy.  Blend in the pumpkin, egg and vanilla.  Add flour, soda, baking powder, salt, cinnamon and nuts and mix.  Drop by the TB onto an ungreased cookie sheet.  Bake for 10-12 minutes.  Cool before frosting.

For the frosting:  In a medium saucepan, heat together the butter and brown sugar until bubbly.  Cook, stirring constantly, for one minute.  Beat in milk and blend in the powdered sugar to spreading consistency.  Frost cooled cookies.

Recipe Source: Lillian Ulmer

Raisin Filled Cookies

Raisin Filled Cookies

*10 dozen cookies

Cookie Dough:

2 cups butter

2 cups sugar

2 cups brown sugar

1 tsp vanilla

4 eggs

5-8 TB milk

7 cups flour

2 tsp baking soda

1 tsp salt

Filling:

3 cups raisins

1 TB cornstarch

1 cup nuts, chopped

1 cup water

3/4 cup sugar

2 TB lemon juice

For the cookies: Mix all ingredients together and form into 3 log rolls.  Freeze.  Slice thin and put together with filling. Bake at 400-425.

For the filling: Grind raisins.  Combine all ingredients and boil in saucepan.  Do not let stop boiling.

NOTES: This recipe has very little to go on. It's really vague and I'll have to try and get more clarification from my Grandma before attempting.  Either that or just wing it and see what I come up with.

Recipe Source: Lillian Ulmer/Alta Hill

Deep Dark Chocolate Fudge Cookies

Deep Dark Chocolate Fudge Cookies

*Makes 3 to 3 1/2 dozen cookies

1 1/2 cups flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1 tsp salt

8 oz semisweet chocolate, broken into 1/2 oz pieces

4 oz unsweetened chocolate, broken into 1/2 oz pieces

1 1/2 cups light brown sugar

12 TB unsalted butter, room temp

3 eggs

1 tsp vanilla extract

3 cups semisweet chocolate chips

Preheat oven to 325 degrees.  Sift together flour, cocoa, baking soda and salt onto waxed paper.  Set aside.  Melt together the semisweet and unsweetened chocolate pieces in a double boiler or microwave.  Stir until smooth and set aside to cool.

With an electric mixer fitted with a paddle, beat brown sugar and butter on medium 1 minute.  Scrape down bowl and beat on high an additional 30 seconds.  Scrape down bowl.  Add eggs, one at a time, while beating on medium and stopping to scrape down bowl after incorporating each addition.  Add vanilla extract; beat on medium 30 seconds.  Add melted chocolate; beat on low 10 seconds more.  Scrape down bowl and beat an additional 30 seconds.  Add sifted flour mixture and the chocolate chips.  Beat on low until thoroughly combined, about 20-30 seconds.  Remove bowl from mixture and mix thoroughly with rubber spatula.

Portion 6-8 cookies per baking sheet by dropping 2 level TB batter per cookie onto pan.  Bake 18-22 minutes.  Cook 5-6 minutes on sheet then transfer to cooling rack to cool.

Recipe Source: Lillian Ulmer/Newspaper Clipping

Nutty Torte

Nutty Torte

This is another family favorite, and one that I've made a couple times so I can attest to this recipes deliciousness!  Now to figure out a way to alter it so it doesn't have nuts so that my boys can eat it...

Crust:

1/2 cup butter, room temp

1/2 1/2 cup crushed pecans

2 TB sugar

1 cup flour

Middle Layer:

8 oz cream cheese, softened

1 cup cool whip

1 cup powdered sugar

Top Layer:

3 cups milk

2 regular size (4 serving) boxes of instant pudding (any flavor, but chocolate is yummy!)

Cool Whip

For the crust: Preheat oven to 375 degrees.  Mix together all the ingredients and press into a 9x13" pan.  Bake for 15 minutes and allow to cool.

For the middle layer:  Mix together all the ingredients until fully incorporated and spread on cooled crust.

For the top layer:  Beat together the milk and instant pudding.  Pour over the middle layer.  Carefully top with cool whip and refrigerate until set.  Sprinkle chopped pecans on top for garnish.

Recipe Source: Lillian Ulmer

Three Layer Brownies

Three Layer Brownies

*My Grandma has a note on this recipe that says "Favorite!!" :)

First Layer:

1 cup flour

2/3 cup oil, hot

1/2 tsp baking powder

2 squares unsweetened chocolate

3/4 tsp salt

2 eggs, beaten

1 cup sugar

1/2 cup nuts, optional

Second Layer:

1/4 cup butter

3 TB milk

2 TB instant vanilla pudding mix

2 cups powdered sugar

Third Layer:

4 squares semi sweet chocolate

1 tsp butter

First Layer: Preheat oven to 350 degrees.  Grease a 7x11" or 8x10" pan.  Melt the chocolate in the oil over a double boiler.  Mix well.  Sift flour with the salt and baking powder.  Beat in the eggs.  Mix in the oil and chocolate.  Add the flour all at once and stir in nuts (optional).  Turn into prepared pan and bake for about 30 minutes.  Cool.

Second Layer: Cream together all the ingredients and spread over cooled first layer.  Allow to set for about 30 minutes.

Third Layer:  Melt the chocolate in a double boiler or microwave and add butter and blend well.  Spread over the second layer.  You will need to spread carefully so you don't disturb the second layer.

Recipe Source: Lillian Ulmer

Brownies

Brownies

1 cup butter

4 oz unsweetened chocolate

4 eggs

2 cups sugar

1/2 cup flour

1 tsp vanilla

2/3 cup nuts, optional

Preheat oven to 350 degrees.  Grease and flour a 9x13" pan.  Melt butter and chocolate in double boiler and set aside to cool.  Beat eggs and sugar until thick and lemon colored.  Add the vanilla.  Fold in cooled chocolate and mix thoroughly.  Sift the flour and gently fold into the batter.  Mix just until blended.  Fold in nuts, optional.  Pour into pan and bake for 25 minutes.  Cool before cutting.

Recipe Source: Lillian Ulmer

Almond Bars

Almond Bars

Bars:

1 cup flour

1/2 cup butter, softened

2 TB water

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1/2 tsp almond extract

Frosting:

1 1/2 cups powdered sugar

2 TB butter

2 TB milk

1/2 tsp almond extract

For the bars: Preheat oven to 350.  Mix the first three ingredients together until crumbly and then press into a 13x9 pan.  It will barely cover the bottom of the pan.

In a saucepan, add the 1 cup water and 1/2 cup of butter and heat to boiling.  Remove from heat and cool.  Then add 1 cup flour, stirring until smooth.  Add 3 eggs to the mixture, one at a time until blended.  Add almond extract and then spread on the crust in pan.  Bake for 55-60 minutes.  Cool.

For the frosting:  Beat together all the ingredients, altering to the consistency you desire.  Frost cooled bars.

Recipe Source: Lillian Ulmer

German Sweet Chocolate Cake

German Sweet Chocolate Cake

Cake:

1-4 oz package German sweet chocolate

1/2 cup boiling water

2 cups sugar

4 egg yolks

1 tsp vanilla

2 1/2 cups sifted cake flour

1 tsp soda

1/2 tsp salt

1 cup buttermilk

4 egg whites, beaten stiffly

Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

1 1/2 cup coconut

1 cup chopped pecans

For the cake: Preheat oven to 350 degrees.  Grease and line three 8" cake pans with parchment paper.  Melt chocolate in boiling water.  Cool.  Cream the butter and sugar.  Add in egg yolks one at a time, beating well after each addition.  Blend in chocolate and vanilla.  Soft flour with the soda and salt.  Add flour mixture and buttermilk to the chocolate, alternately and starting and ending with the flour.  Fold in the beaten egg whites.  Pour evenly into the prepared pans and bake for 30-40 minutes.  Cool.

For the frosting: Cook everything but the coconut and pecans in a medium saucepan over medium heat until thickened, about 12 minutes.  Stir in the coconut and pecan.  Cool and frost the tops only of the cakes.

Recipe Source: Lillian Ulmer

Burnt Cream

Burnt Cream

(I think this is also called Creme Brulee)

1 pint whipping cream

4 egg yolks

1/2 cup grandulated sugar

1 TB vanilla extract

Granulated and brown sugar for the topping

Preheat oven to 350 degrees.  Heat cream in a saucepan over low heat just until bubbles form around the edge of the pan.  Beat egg yolks and sugar together until thick, about 3 minutes and make sure no whites get into the mixture.  Gradually beat the cream into the yolk/sugar mixture.  Stir in the vanilla and pour into 6 oz custard cups.  Plan cups in a baking pan containing 1/2 inch of water and bake on the middle rack of oven until set, about 45 minutes.

Chill when done.  then sprinkle each cup with about 2 tsp sugar, with a couple of pinches of brown sugar.  Place on top rack of broiler and cook until topping is medium brown.  It doesn't take long.  Place immediately in fridge and cool for at least 1 hour.

Recipe Source: Lillian Ulmer

Sandies

Sandies

*Makes 5 dozen cookies

1 cup butter, room temp

1/4 cup powdered sugar

2 tsp vanilla

1 TB water

2 cups flour

1 cup chopped pecans

Powdered sugar for rolling

Preheat oven to 300 degrees.  Cream together the butter and powdered sugar.  Add vanilla and the water. Mix well.  Add the flour and mix well then stir in the chopped pecans. 

Form the dough into small balls (about 1 - 1 1/2" in diameter) and bake on an ungreased cookie sheet for 20 minutes, or until delicately browned.  After removing from the oven, and while they are still hot, roll in powdered sugar.

Recipe Source: Lillian Ulmer

Crazy Custard

Crazy Custard

4 eggs

2 cups milk

1/4 cup butter

1/2 cup biscuit mix

1 TB vanilla

1/2 cup sugar

Nutmeg, to taste

1 cup coconut, optional

Preheat oven to 350 degrees.  Lightly grease an 8" or 9" pie plate.  Put all ingredients in a blender and beat 3 minutes.  Pour into prepared pan and top with coconut, if desired.  Bake 45 minutes.

Recipe Source: Lillian Ulmer

German Chocolate Cake

German Chocolate Cake

Cake:

4 squares Baker's German sweet chocolate

1/3 cup water

3/4 cup butter

1 1/2 cups sugar

3 egg yolks

3/4 tsp vanilla

1 3/4 cups cake flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup sour milk (2 tsp vanilla in a measuring cup and fill with milk to 3/4 cup mark)

3 egg whites

Frosting:

2/3 cup evaporated milk

2/3 cup sugar

2 egg yolks

1/3 cup butter

3/4 tsp vanilla

1 cup flaked coconut

2/3 cup chopped pecans

For the cake:  Preheat oven to 350 degrees.  Grease and flour 2 8" or 9" round pans, lined with parchment paper.  Melt chocolate with water and cool.  Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating after each addition.  Blend in vanilla and chocolate.  Sift flour, baking soda and salt.  Alternately blend in flour mixture and sour milk, 1/3 at a time on low speed of mixer.  Blend on medium speed for 1 minute.  Beat egg whites until stiff peaks form.  Fold into cake batter.  Pour batter into prepared pans and bake for 40-50 minuets or until center comes out clean.  Cool.

For the frosting:  Combine milk, sugar, egg yolks, butter and vanilla in saucepan.  Cook over medium heat, stirring constantly until mixture comes to a full boil, about 5 minutes.  Continue boiling, stirring constantly, about 2 more minutes or until mixture turns a caramel color.  Add coconut and pecans.  Cool. 

Frost tops of each layer with frosting.  Assemble cake.  To cut cake, use knife dipped in hot water.

Recipe Source: Lillian Ulmer/Baker's German Chocolate box

Popovers

Popovers

6 eggs

2 cups milk

6 TB butter, melted

2 cups flour

3/4 tsp salt

Preheat oven to 400 degrees.  Generously grease custard cups (6 or 4 oz), muffin cups, or popover pan.  In a large bowl beat the eggs until frothy.  Beat in milk and butter. Slowly beat in flour and salt.  Batter should be light but not foamy.  If the batter becomes lumpy, strain it.

Fill cups to within 1/2" of top.  Arrange individual cups on a baking sheet for easier handling.  Bake until dark brown and well done.  About 1 hour for 6 oz cups or 45 minutes for 4 oz.  When done, cut 2 small slits in the top of each to release steam, then bake another 3-5 minutes.  Remove from oven and release edges from cups with knife and remove from cups.  Serve hot.  Do not cover or they will become soggy.  Make 8 large or 10 small.

Recipe Source: Lillian Ulmer/Virgie

No Bake Chocolate Cheesecake with Almonds

No Bake Chocolate Cheesecake with Almonds

Crust:

2 cups vanilla wafers, finely crushed

1 cup ground toasted almonds

1/2 cup butter, melted

1/2 cup sugar

Cheesecake:

12 oz package milk chocolate chips

1/2 cup milk

1 envelope of unflavored gelatin

2 - 8 oz packages cream cheese, softened

1/2 cup sour cream

1/2 tsp almond extract

1/2 cup heavy whipping cream, whipped

For the crust: In a small bowl combine crumbs, almonds butter and sugar.  Mix well.  Pat firmly into 9" spring form pan, covering the bottom and 2 inches up the sides.  Set aside.

For the cake: Melt chocolate chips in a double boiler.  Stir until smooth and set aside.  Pour milk in a small saucepan; sprinkle gelatin on top and let sit for 1 minute.  Then cook over low heat, stirring constantly, until gelatin dissolves.  Set aside. 

In a large bowl combine cream cheese, sour cream and melted chocolate.  Beat until fluffy.  Beat in the gelatin and almond extract.  Fold in the whipped cream.  Pour into the prepared crust and chill for 3 hours.  Run the knife around the edge to separate from pan.

Recipe Source: Lillian Ulmer

Wild Blueberry Pie

Wild Blueberry Pie

Blueberry Filling:

2 cups blueberries

1/2 cup sugar

1 TB lemon juice

3 TB cornstarch

1/4 tsp salt

Creamy Filling:

20 large marshmallows

1/2 cup milk

1/2 pint whipping cream

1 tsp vanilla

3 TB sugar

Pinch cinnamon

1 unbaked pie shell, pricked

1 tsp cinnamon sugar

For the crust: Preheat oven to 450 degrees.  Sprinkle pie shell with the cinnamon sugar and bake for 10 minutes.  Cool.

For the blueberry filling:  Cook all blueberry filling ingredients until thick, about 15 minutes.  Set aside to cool.

For the creamy filling:  Melt marshmallows in the top of a double boiler with the milk.  Allow to cool.  Whip the cream with the vanilla and sugar and cinnamon until soft peaks form.  Thoroughly incorporate whipping cream filling into the cooled marshmallows.  Spread a layer of the marshmallow/cream filling on the bottom and up the sides of crust.  Spoon blueberry filling over the cream layer. Chill.

Recipe Source: Lillian Ulmer

Blueberry Pancake Syrup

Blueberry Pancake Syrup

4 cups blueberries, stemmed, rinsed and drained
3 cups water
2 strips lemon peel
3 cups sugar
Lemon Juice

Pour blueberries into a saucepan and crush them with a potato masher until most of the skins are broken.  Add 1 cup of the water and the lemon peel strips.  Bring to simmer.  Turn heat to low and cook berries for 5 minutes just under simmer.  Pour hot berries into a strainer lined with two layers of cheese cloth and let blueberry juice drip through.  Twist cloth to extract all the juice; there should be 2 cups.  Discard pulp.

Combine the remaining two cups water with the sugar in a small saucepan.  Bring the mixture to a boil, stirring until the sugar is dissolved and the mixture is clear.

Wash down sides of the pan with a wet pastry brush.  Boil the syrup without stirring until it reaches 260 degrees on a candy thermometer.  Add the blueberry syrup to the sugar syrup and bring mixture to a boil.  Let syrup cool, add lemon juice to taste.  Pour syrup into two pint jars and store in the refrigerator if you plan to use within two months. 

Be sure to let the blueberry syrup cool before you taste.  Add the lemon juice slowly as tartness varies considerably in blueberries and is difficult to judge in a hot syrup.

Recipe Source: Lillian Ulmer

Rhubarb Muffins

Rhubarb Muffins

1 stick soft butter

1 cup sugar

1/4 tsp vanilla

1 egg

2 cups flour

4 tsp baking powder

1/4 tsp salt

1 cup milk

2 cups diced rhubarb

Preheat oven to 400 degrees.  Beat butter with sugar until creamy. Add the egg and blend well. Mix together the remaining dry ingredients.  Add half of the flour mix and half of the milk to the creamed mixture.  Blend well and then add rest of the flour and milk all at once.  Gently fold in the rhubarb.

There are no baking time instructions, so I'd start with about 12 minutes and see where the muffins are at.

Recipe Source: Lillian Ulmer

Cheesecake

Cheesecake

*This has been a family staple for as long as I can remember. It is hands down the best cheesecake I've ever eaten.  And since I've personally made it many times, I can give the recipe a huge thumbs up.

Crust:

1 1/4 cups crushed graham crackers (approx 16 crackers)

1/4 cup melted salted butter

1/4 cup sugar

Cheesecake Layer:

2 - 8 oz packages cream cheese, softened (please no light or fat free)

1 tsp vanilla

1/2 cup sugar

3 eggs, unbeaten

Top Layer:

1 pint sour cream (please no light or fat free)

1/4 cup sugar

1 tsp vanilla

For the crust:  Preheat oven to 475 degrees.  Heavily grease a 9" cake or pie pan.  Sprinkle with 2 TB of the graham cracker crumbs.  Set aside 2 more TB of crumbs.  Then mix the remaining crumbs with the melted butter and sugar until crumbly.  Pack firmly into bottom of pan.

For the cheesecake layer: With electric beater at low speed, beat cream cheese until smooth and fluffy.  Gradually add vanilla, sugar and eggs.  Continue to beat until smooth and creamy.  Pour over crust and bake for 20 minutes.  Remove from the oven and let stand 15 minutes.

For the top layer: Turn oven down to 375 degrees.  Stir together the sour cream, vanilla and sugar until the sugar is dissolved.  Spread evenly over the cheesecake layer.  Sprinkle with the 2 TB reserved crumbs.  Bake 10 minutes.  The top will not look browned or even like it is set, but do NOT bake longer than 10 minutes.  Remove from oven and let cool.  Then refrigerate until cold.

Recipe Source: Lillian Ulmer/Mrs. Lester Margetts

White Fruit Cake

White Fruit Cake

*Makes 3 loaves

3 1/2 cubes of butter (1 3/4 cup)

2 cups sugar

1/2 cup boiling water

1/2 tsp baking soda

2 oz (scant 1/3 cup) vanilla extract

6 eggs, beaten

4 cups flour

2 pounds nuts

1 pound mixed fruit

1 packaged candied cherries

3 cups white raisins

Preheat oven to 250 degrees.  Grease and line with parchment, 3 8" or 9" loaf pans.  Cream together the butter and sugar.  Then slowly add the boiling water and baking soda to the mixture.  Mix well.  Stir in the vanilla and beat in the eggs.

In a large bowl combine the nuts, mixed fruit, cherries and raisins.  Then add the flour to the fruit/nut mixture and stir to coat.  Pour creamed mixture over the nuts and fruit and mix with your hands.  Press evenly into the three prepared pans.  Put a pan of water in the bottom of the oven until the last 1/2 hour of baking.  Bake for 1 3/4 hours or until done.

Notes from my Grandma and from Dorothy about the recipe: I usually add Brazil nuts, pecans and walnuts.  I also use more cherries and pineapple in place of half the mixed fruit.  OR I used one large pkg red cherries and 1 small pkg green cherries and 1 small pkg pineapple chunks and 1/2 of large pkg of mixed fruit. 

Recipe Source: Lillian Ulmer/Dorothy

Red Carpet Cake

Red Carpet Cake

(Also known as Red Velvet Cake)

Cake:

1/2 cup butter

1 1/2 cups sugar

2 eggs

2 oz bottle red food coloring

2 TB cocoa powder

1 tsp vanilla extract

1 tsp salt

1 cup buttermilk

2 1/4 cups cake flour, sifted 3 times

1 TB vinegar

1 tsp baking soda

Frosting:

1 cup plus 1 TB milk

5 TB flour

1 cup butter

1 1/4 cups sifted powdered sugar

1 1/4 tsp vanilla

For the cake: Preheat oven to 350 degrees.  Grease and line 2 8 inch round pans with parchment paper.  Cream the butter and sugar.  Add eggs, one at a time and mix well.  Mix the food coloring and cocoa together to make a paste and add to the butter/sugar mix.  Add the salt and vanilla to the buttermilk.  Add buttermilk and flour, alternating, starting and ending with the flour mix. 

Mix the vinegar and baking soda together and add to batter.  Divide evenly between the two prepared pans.  Bake for 30-40 minutes.  Let cool for 10 minutes before turning out.

For the frosting: In a double boiler, combine the milk and flour and cook until thickened.  Cool. In a bowl, cream the butter then add the sifted powdered sugar. Mix until combined.  Add the vanilla to the cooled flour mixture and then beat well into the sugar mixture.  Frost away!

Recipe Source: Lillian Ulmer

Whipped Cream Valentine Cake

Whipped Cream Valentine Cake

1 10 inch angel food cake

1 package (10 oz) frozen strawberries or raspberries

1 TB (1 envelope) unflavored gelatin

2 cups heavy whipping cream, whipped until still

4 TB sugar

1 tsp vanilla

Cut the cake into 3 horizontal layers.  Drain the juice off the thawed berries into small bowl.  Over the reserved juice, sprinkle gelatin and allow to stand until softened.  Place the bowl with the gelatin in it into hot water and stir until gelatin dissolves. 

Combine the gelatin mixture with the berries and barely cool. (If it cools too much it will set.)  Add sugar and vanilla to the whipped cream.  Fold the berries into the cream.  Do not worry if the fruit seems too juicy, it will soon set up. 

Cover the cake layers generously with cream mixture and then spread over the entire top and sides of the cake. Refrigerate until set.

Recipe Source: Lillian Ulmer/Lion House Cookbook

Gold Dust Almond Cake

Gold Dust Almond Cake

Meringue:

4 egg whites

1 cup sugar

1 tsp almond extract

Cake:

4 egg yolks

1/2 cups sugar

1/2 cup butter

1 tsp almond extract

2 TB milk

1/2 cup flour

1 tsp baking powder

For the meringue: Beat egg whites and slowly add sugar.  When the egg whites are half stiff add the almond extract.  Beat until stiff and then set aside.

For the cake: Preheat oven to 350 degrees.  Grease and flour 2 8" round cake pans.  Beat egg yolks, sugar and butter until creamy.  Add almond extract and milk and mix.  Stir in the flour and baking powder.

Divide the cake batter evenly into the two prepared pans.  Then divide the meringue and spread over the tops of the two cake batters.  Bake for 25 minutes or until the meringue is golden brown.  Gently remove from the pans while warm.  Place layers on top of each other.

Cake may be made into 3 or 4 layers instead of 2 by cutting portions into smaller pieces.

Recipe Source: Lillian Ulmer

All Fools Cake

All Fools Cake

2 cups sugar

3 cups flour

1 cup oil

1 cup buttermilk

2 eggs

1 tsp vanilla

1 tsp salt

1/2 cup cocoa powder

1 cup boiling water

2 tsp baking soda

Preheat oven to 350 degrees and grease and flour a 9x13 pan.  Mix all ingredients together in a mixture EXCEPT the boiling water and soda.  Add the boiling water and mix.  Add the soda and mix well.  Pour into prepared pan and bake for about 35 minutes.  Cool on wire rack.

Frost with the frosting from the Meta Cake recipe.

Recipe Source: Lillian Ulmer/Dorothy

Meta Cake

Meta Cake

Cake:

2 cups flour

2 cups sugar

1 cup butter

4 TB cocoa powder

1 cup water

1/2 cup buttermilk

1 tsp baking soda

2 eggs, slightly beaten

1 tsp vanilla

Frosting:

1/2 cup butter

4 TB cocoa powder

1/3 cup milk

4 cups powdered sugar

1 tsp vanilla

For the cake: Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  Sift together the flour and sugar.  In a medium sauce pan, mix together the butter, cocoa and water.  Bring to a boil and then pour over the sifted flour/sugar.  Mix well.  Then add the buttermilk, baking soda, beaten eggs and vanilla.  Mix well, the batter will be thin.  Pour into the prepared pan and bake for 35 minutes or until done.

For the frosting: In a medium saucepan, combine the butter, cocoa and milk and bring to a boil (will separate).  Remove from heat and add the powdered sugar and vanilla.  Whip until fluffy.

Recipe Source: Lillian Ulmer/Sue Ulmer

Carrot Cake and Cream Cheese Frosting

Carrot Cake and Cream Cheese Frosting

Cake:

3 cups grated carrots (about 6 large)

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups flour

2 tsp baking soad

1 tsp salt

2 tsp cinnamon

Frosting:

8 oz cream cheese, slightly softened

1 lb. powdered sugar (3 1/2 cups)

1/4 cup butter

2 tsp vanilla

For the cake: Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  Peel and grate the carrots and then set aside.  Cream together oil and sugar.  Add the eggs, one at a time and blend well.  Sift together the dry ingredients and add to the wet mixture.  Mix until incorporated.  Stir in the carrots.  Spread into the pan and bak for 40-45 minutes.  Cook on a wire rack.

For the frosting: Cream together all the ingredients. Frost on cooled cake.

Recipe Source: Lillian Ulmer

Prize Cake Recipe

Prize Cake Recipe

Cake:

1/2 cup salted butter

1 cup brown sugar

1 cup white sugar

2 eggs

2 squares chocolate, melted

2 cups of cake flour

1 tsp baking soda

1/2 cup sour cream or buttermilk

1 tsp vanilla

1 cup hot water

Frosting:

5 heaping TB white sugar

3 heaping TB whipping cream

2 heaping TB butter

1/3 package of chocolate chips

1/2 cup nuts (optional)

*This recipe doesn't have any details on oven temp, pans or cook time, so I will just estimate until I have a chance to make it.

For the cake: Preheat oven to 350 degrees.  Well grease a 9x13 pan.  Cream butter and both sugars until fluffy.  Add the eggs, one at a time, blending well.  Add melted chocolated and mix. Add the vanilla to the butter milk or sour cream.  Add the flour, alternating with the milk/sour cream.  Stir in the hot water and baking soda.

Bake for 25 minutes (guess at this point) or until done.  Let cool on a wire rack.

For the frosting: Bring all the ingredients to a rolling boil in a medium saucepan.  Remove from the heat and add the chocolate chips and nuts.  Blend.  Glaze cake.

Recipe Source: Lillian Ulmer/1940 School Cooking Class (how cool is that?!)