Ingredients

• 2 sticks unsalted butter
• 1 cup sugar
• 2 teaspoons vanilla
• 2 eggs
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon cream of tarter
• 3/4 teaspoon nutmeg
• 1 1/4 cup sour cream
• 2 1/4 cups all purpose flour
• 1/2 cup sugar and 1 tablespoon cinnamon mixed together for the topping

Directions

1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2. In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Grease and/or line two cake rounds or a 9×13 cake pan and spread the batter evenly with a greased spatula. Sprinkle the top of the cakes with a good amount of the cinnamon and sugar mixture. Bake them for about 20-22 minutes in a 350 degree F oven or until the cakes are golden brown.
5. Allow to cool completely in the pan before removing.

Ingredients

• 2 c Sifted cake & pastry flour
• 3 ts Baking powder
• 1/2 c White or brown sugar
• 3/4 ts Salt
• 3/4 c Milk
• 3 TB Melted butter
• 1/2 ts Grated lemon or orange rind
• 1/2 c Clean white snow
• 1/2 c Raisins

Directions

Mix dry ingredients in a bowl. Make a depression in the centre and pour in the milk, butter and grated rind. Stir slightly. Add snow and raisins. Stir only
until dry ingredients disappear. Spoon into 12 buttered muffin cups filling two thirds full. Bake at 400F for 15 to 18 minutes. Serve hot with butter or
strawberry preserves. *Clean frost scraped from a freezer may be used instead of snow.

Source: Heritage Recipes

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 3 1/2 cups all-purpose flour1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

Add eggs, 1 at a time, beating until blended after each addition.

Add vanilla extract, beating until blended.

Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.

Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour.

Roll half of dough to 1/4-inch thickness on a floured surface.

Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets.

Bake at 350° for 10 to 12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes.

Remove to wire racks to cool. Repeat procedure with remaining dough.

Ingredients

• 1/2 c Shortening
• 1/2 c Sugar
• 2 Egg yolks
• 1 c Light molasses
• 2 1/2 c Sifted all-purpose flour
• 1 ts Salt
• 1 ts Cinnamon
• 1 ts Cloves
• 1 ts Ginger
• 1 c Boiling water
• 2 ts Soda
• 2 Egg whites, stiffly beaten
• Whipped cream

Directions

Grease a 9 x 13 inch pan. Cream shortening, add sugar gradually. Add 2 well beaten egg yolks. Add molasses and stir. Sift together flour, salt and spices. Dissolve baking soda in boiling water. Add baking soda and water mixture alternately with flour to the creamed mixture. Fold in stiffly beaten egg whites. Bake at 350F for 45 minutes. Serve hot with whipped cream for dessert.

Ingredients

• 1 pkg white or yellow cake mix
• 1 pkg pistachio instant pudding mix
• 1/2 cup oil
• 1/2 cup milk
• 1/2 cup water
• 4 eggs
• 1 T. green food coloring

Directions

Grease a bundt pan. Combine all ingredients and mix well. Pour into pan. Bake at 350(F) for 30-40 minutes. Test with a toothpick to come out clean. Cool. Sprinkle with powdered sugar.

Source: Aunt Kathy (Kathy Arbuckle)