Banana Cake (very old recipe)

App & Osborne Family Cookbook 2004
Margie App

Ingredients
2 1/4 C sugar
1 C shortening
3 eggs
3 C flour
1 1/2 tsp. soda
1/4 tsp. salt
8 Tbsp. milk
1 1/2 C mashed bananas
1 C chopped nuts

Directions
1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
2. Cream together sugar, shortening and eggs.
3 Whisk together flour, soda and salt. Add to creamed mixture.
4. Finally, add milk, bananas and nuts.
5. Pour into prepared pan and bake for 45 minutes.

Just Pineapple Cake

App & Osborne Family Cookbook 2004
Aunt Phyl

Ingredients

Cake
2 C flour
2 C sugar
1 tsp. soda
bit of salt
2 eggs
1 (20 oz.) can crushed pineapple, undrained
1 C chopped nuts

Frosting
8 oz. cream cheese, softened
1/2 stick oleo, margarine or butter
2 C powdered sugar
pinch of salt

Directions
1. Preheat oven to 350 degrees. Grease and flour 9×13 pan.
2. Mix all cake ingredients together. Pour into prepared pan and bake for 45 minutes. Cool completely.
3. In the meantime; cream together cream cheese and butter. Whisk powdered sugar and salt together then add to creamed mixture.
4. Once cake has cooled; frost with cream cheese frosting.

Best Pumpkin Pie

App & Osborne Family Cookbook 2004
Cathy Johnson

Ingredients
1 unbaked pie shell
1/2 C brown sugar
1/2 C white sugar
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. cinnamon
3 eggs, lightly beaten
1 1/2 C squash or pumpkin
1 1/2 C evaporated milk

Directions
1. Preheat oven to 400 degrees.
2. Mix all ingredients together. Pour into unbaked pie shell.
3. Bake for 40 minutes.

Pecan Tassies

App & Osborne Family Cookbook 2004
unknown

Ingredients
Pastry
3 ounces cream cheese
1 stick butter
1 C flour

Filling
3/4 C brown sugar
1 Tbsp. melted butter
1 egg
1 tsp. vanilla
1/2 C chopped pecans

Directions
1. Mix together pastry ingredients until smooth. Form into 24 small balls and chill. Place in small size muffin pans, pressing firmly on the bottom and up the sides to form a hollow cup.
2. Mix together the filling ingredients and place a teaspoon in each cup. Bake for 25-30 minutes.


Blueberry Cream Cake

App & Osborne Family Cookbook 2004
Linda App

Ingredients
1 1/2 C all purpose flour
1/2 C sugar
1 1/2 tsp. baking powder
1/2 C butter
1 egg
1 tsp. vanilla
4 C blueberries

Topping
2 C sour cream
1/2 C sugar
2 egg yolks
1 tsp. vanilla

Directions
1. Preheat oven 375 degrees. Grease a 9″ spring form pan.
2. In a medium bowl, stir together the flour, sugar and baking powder. Mix in butter by pinching it between your fingers or using a pastry blender until the mixture resembles coarse crumbs.
3. Stir in the egg and vanilla. Pat lightly into the bottom of prepared spring form pan. Pour blueberries over the top.
4. In a separate bowl, whisk together the sour cream, sugar, egg yolks and vanilla. Pour over blueberries.
5. Bake for 60-70 minutes or until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of pan and cut into wedges to serve.

Jam Cake

App & Osborne Family Cookbook 2004
Unknown

Ingredients
1 1/2 C butter
2 C sugar (either white or brown)
4 eggs, separated. Beat egg whites until stiff peaks form.
2 C jam – blackberry is best
4 1/2 C all purpose flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. cloves
1 C buttermilk or sour milk
1 C raisins
1 C broken nuts

Directions
1. Preheat oven to 350 degrees. Grease and flour a tube pan.
2. Cream butter and sugar; beat well. Add yolk and jam (if jam is stiff and dry, add a little milk to soften it).
3. Mix together dry ingredients. Alternately add dry ingredients and buttermilk to creamed mixture, mixing well
4. Fold in beaten egg whites with nuts and raisins.
5. Pour into prepared pan and bake 1 hour. Do not frost.

Aunt Pansy’s Raisin Cupcakes

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
1 1/2 C raisins
1 1/2 C water
1 C brown sugar
1/2 C lard
1 egg
1/2 C raisin juice
2 C flour
1 tsp. soda
2 tsp. cinnamon
1 tsp. allspice

Directions
1. Preheat oven to 375 degrees. Line a muffin tins with cupcake liners or grease the cupcake wells.
2. In medium saucepan, bring water and raisins to a boil. Boil for 20 minutes, drain and save the juice.
3. Cream together the sugar and lard, mix in egg and raisin juice.
4. Whisk together flour, soda, cinnamon and allspice. Blend dry ingredients into the creamed ingredients, mixing well.
5. Fill muffin tins 2/3 full and bake 15-20 minutes or until toothpick comes out clean and they are a light golden brown.
6. Serve with or without your favorite icing. Cream cheese icing sounds good to me!

Jamboree Cake

App & Osborne Family Cookbook 2004
Gini Osborn Walker

Ingredients
2 C flour
1 pound brown sugar
1 C chopped nuts
1/2 pound butter, softened
1 egg
1 C unsweetened applesauce
1/2 tsp. salt
1 tsp. baking soda
2 tsp. boiling water

Directions
1. Preheat oven to 325 degrees. Grease an 9×13 pan.
2. Mix flour, sugar and nuts. Blend in butter. Set aside 1 C of this mixture. Combine the boiling water and baking soda.
3. In the remaining sugar mixture, add egg, applesauce, salt and baking soda mixture, mixing well.
4. Pour into prepared pan and sprinkle with reserved sugar mixture.
5. Bake for 40 mixture.

Miracle Whip Cake 2

App & Osborne Family Cookbook 2004
Evelyn App

Ingredients
2 C flour
2 tsp. soda
2 Tbsp. cocoa
1 1/4 C sugar
1 C Miracle Whip
1 C boiling water
1 tsp. vanilla

Directions
1. Preheat oven to 350 degrees. Grease 9x 13 pan.
2. In a large bowl, combine flour, soda, cocoa and sugar. Once combined, add Miracle Whip, boiling water and vanilla. Mixing well.
3. Pour into prepared pan and bake for 35 minutes. Cool completely and frost with favorite frosting.