Our Family Recipes

1 1/2 c brown sugar 1/2 c shortning 1 egg Beat till fluffy. 2 c flour 1 t soda Sift together. Add 1/2 t salt and 1 c buttermilk, beat. 1 1/2 c finely cut rhubarb 1 t vanilla Stir in. Sprinkle on topping. Bake at 350 degrees for 35 minutes in greased and lightly floured pan. Topping: 1/2 c sugar 1 t cinnimon. Top with whipped topping.

1 c butter 4 T cocoa 1 c water 2 c flour 2 c sugar 1/2 tsp salt 2 eggs 1/2 c milk 1/2 tsp soda 1 tsp vanilla 1/2 c butter 4 T cocoa 6 T milk Salt 1 tsp vanilla Combine butter, 4 T cocoa and water together and bring to a boil.  In mixing bowl, have 2 cups flour, 2 cups sugar and 1/2 tsp salt and pour the hot mixture into this mixture, having the beaters going.  To that mixture, add and blend, 2 beaten eggs, 1/2 c milk, 1/2 tsp soda a 1 tsp vanilla.  Bake in 9 x 13 inch pan at 375 degrees for 30 minutes.  While that is baking, prepare icing by combining 1/2 cup butter, 4 T cocoa, 6 T milk, a dash of salt and 1 tsp vanilla.  Bring to a boil.  Then with beaters going, pour hot mixture over 1 pound of powdered sugar and beat until smooth.  Add 1/2 cup chopped nuts (optional).  Pour over the cake when it has been out of the oven 15 minutes or less, but no longer.  Enjoy!

1/2 cup shortening or butter 1/2 cup sugar 1 egg well beaten 1 cup light molasses 2-1/2 cups sifted all-purpose flour 1/2 tsp salt 1-1/2 tsp baking soda 1 tsp ginger 1 cup boiling water Stir shortening to soften. Gradually add sugar, creaming till light and fluffy. Add egg and molasses; beat thoroughly. Sift together dry ingredients; add to molasses mixture alternately with boiling water, beating after each addition. Bake in well greased 8 x 8 x 2-inch pan in moderate oven (350) about 35 to 40 minutes or till done. Serve warm with whipped cream on top or ice cream. (This is how grandma Emily served it)

1 lemon cake mix 1-3 oz. pkg lemon jello 3 eggs 2/3 c oil 1-1/4 cup water Glaze Combine cake mix with jello. Add eggs, oil and water, mixing well. Beat with mixer for five minutes. Pour batter into greased and floured 9X13 pan. Bake at 350 degrees for 35 minutes or until done. While cake is baking combine ingredients for glaze. Glaze: 2 c powdered sugar juice of lemons Combine lemon juice with sugar, blending well. When cake is baked, remove from oven and poke holes with a fork. Drizzle glaze over top of cake while cake is still hot. Eat and Enjoy!

2- 1/2 cups sifted flour 1- 2/3 cup sugar 1 tsp salt Sift together 2/3 cup shortening 3/4 c milk Beat together to blend and smooth. Stir in 31/2 t baking power. Add 1/2 cup milk, 3 eggs, 1 t vanilla. Beat until fluffy. Bake at 350 degrees 25-35 minutes. I think this a family favorite. Leo used to cook this cake in Korea on his mission.

1/2 c shortening 1 1/2 c sugar 2 eggs Cream above ingredients. 2 c applesauce 3 T Cocoa 1 t salt 1 t soda 1/2 t cinnamon 6 oz choc chips Mix all and put into a greased 9X13 pan. Sprinkle with 2 T sugar and 6 oz chocolate chips. Bake at 350 degrees for 35 to 40 minutes. Drizzle with 1 c powder sugar mixed with 1/4 c water. Tips: In a hurry I've made this with a boxed chocolate cake and then treat it with the same topping and drizzle as the homemade cake.