2 t. baking powder

1/2 t. salt

2/3 c. sugar divided

2 lbs sliced almonds or walnuts

2 lbs. butter or margarine, softened

1/2 t. cinnamon

2 eggs

1/4 c. vegetable oil

1/2 c. sour cream

1/2 c. milk

2 c. blueberries

Grease and flour a 9″ cake pan. Mix flour, baking powder and salt in a small bowl. Stir together 1/4 c. sugar, almonds, butter and cinnamon until crumbly. In bowl, beat eggs, oil and 1/2 c sugar with electric mixer on high. Beat in sour cream. Add in flour mixture alternately with milk. Fold iin blueberries. Spread into pan. Sprinkle top with almond mixture. Bake at 350 degrees for 35-40 mins. until done.

3 c. sliced rhubarb, fresh or frozen 1 ” pieces

2 pints fresh strawberries, mashed

2 T. lemon juice

1 c. sugar

1/3 c. cornstarch

Cake:

3 c. all-purpose flour

1 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter or margarine, cut into small pieces

1 1/2 c. buttermilk

2 eggs

1 t. vanilla extract

Topping:

1/4 c. butter or margarine

3/4 c. all-purpose flour

3/4 c. sugar

Preparation:

In a large saucepan combine rhubarb, strawberries & lemon juice. Cover and cook on medium heat for 5 mins. Combine sugar & cornstarch, stir into strawberry rhubarb mixture. Bring to a boil on medium heat, stir constantly until thick & remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla, stir into crumb mixture. Spread half the batter into a greased 9X13″ pan. Spread filling over the batter. Drop remaining batter evenly over the filling with a tablespoon.

Iin a saucepan over low heat, melt butter. Remove saucepan from heat and stir in flour and sugar until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45 minutes or until cake is done. Cool cake in pan on rack.  There may be spillage while cooking. Foil on lower oven rack is good to catch the drips.

1 t. baking soda

1/2 t. salt

1/2 c. shortening or butter, softened

1 1/2 c. brown sugar

1 egg

1 c. sour cream

1 t. vanilla

2 1/2 c. fresh rhubarb, cut into small pieces

Topping:

1/2 c. sugar

1/2 c. nuts, chopped

1 t. cinnamon

1 T. butter, melted

Mix flour, baking soda and salt. Set aside.  In a large bowl, cream together shortening and brown sugar. Beat in egg. Beat in flour and sour cream alternating until blended. Add vanilla & rhubarb. Mix. Spread into a greased and floured 9X13″ pan. Mix together topping ingredients and sprinkle over the top. Bake at 350 degrees for 45 mins.

2-4 c. chopped rhubarb

1 1/2 c. rolled oats

2/3 c. brown sugar, packed

1/2 c. flour

1/2 c. butter

1/2 c. sugar

2 T. flour

Crust: Combine the dry ingredients. Cut in butter. Reserve 2/3 c. for the topping. Pat the rest on it in a greased 9 x 9x 2 inch pan. Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling. In a large bowl combine blueberries, rhubarb, sugar and 2 T. flour. Toss and coat well. Spoon onto crust. Sprinkle reserved crumbs on top. Bake at 350 degrees for 45 – 50 minutes. Serve warm with whipped cream or ice cream if desired.

5 T. butter

1/2 c. shortening

1/2 t. salt

1/2 t. vanilla

2 1/2 T. milk powder

1/4 – 1/2 c. water

Add all ingredients together alternating with water. Mix, scrape, mix, scrape. Do not make icing too wet. Whip until fluffy.

This recipe came from Mom in 1980.

5 T. butter

1/2 c. shortening

1/2 t. salt

1/2 t. vanilla extract

2 1/2 T. dry milk powder

1/4 – 1/2 c. water

Add all ingredients together. Alternate with water. Mix, scrape, mix, scrape. Do not have icing too wet. You might not need to use all the water. Whip until fluffy. Great on cake.

This recipe came from Mom.

1 pk. Raspberry Jello (3 oz)

1 pk. Lime Jello (3 oz)

2 c. boiling water

1 container Cool Whip Topping, thawed (9 oz)

Prepare the cake mix as directed on the package. Bake in 2 well greased and floured 9″ layer pans at 350 degrees for 25 or 30 mins. Cool in pans for 15 minutes. Using a fork, poke holes at 1/2″ intervals in top of cake . Do not remove cake from pans. Dissolve Jello separately, each in 1 c. boiling water. Pour raspberry Jello over one layer and the lime over the other. Pour slowly so it has time to soak into the cake. Chill for 4 hours. Unmold one layer onto a serving plate. To make unmolding easier, fill sink with 1/2″ of hot water. Hold the bottom of the cake pan in the water for 1 minute making sure that the cake does not get wet. Top with 1 c. Cool Whip. Unmold the second layer and place on top of the first. Frost top and sides with remaining Cool Whip. Chill. Garnish with flattened gumdrips cut to resemble holly(for Christmas), or any other decoration.

Each slice of cake will have a red layer and a green layer. This is beautiful at Christmas. Try using other color combinations for other holidays and occassions.

3 eggs, room temperature

1 c. sugar

1 pint sour cream

1 t. vanilla

pinch of salt (optional)

Crust:

1 1/4 – 1 1/2 c. graham crackers, crushed

1/4 c. sugar

1/4 c. butter or margarine

Combine crust ingredients and press into a 10″ springform pan.  Cream the cream cheese until very smooth. Add sugar, sour cream, vanilla and salt. Beat until well blended and smooth. Add eggs and mix until just blended..do not over beat. Pour into pan and bake for 45 mins at 350 degrees. Turn oven off and open door. Let cake sit in oven with door open for 1 hour. Cool. Serve plain or with berry toppings.

This recipe came from Missy in 1996.

Cheesecake Topping Suggestions, if desired:

Blueberry Glaze: Combine 1/3 c. sugar & 1 T. cornstarch in pan. Stir in 1/3 c. water, 1/4 c. mashed berries and 1 T. lemon juice. Cook until clear and thick. Strain & cool. Stir in 2 c. berries. Spoon over cake & chill.

Sour Cream & Strawberries: Cover top of cake with a smooth layer of sour cream. Surround with fresh berry halves.

Pineapples Slices & Cherries: Decorate the top of cake with whole or halved rings of pineapple slices. Put a marashino cherry in the center of each ring.

1/2 c. butter or margarine (1 stick)

1/3 c. sugar

1 t. salt

2 pks Fleischman’s Active Dry Yeast

1/4 c. very warm water

2 eggs, beaten

3 1/2 c. flour

1/2 c. semi-sweet choc. morsels

Topping: Rub together with fingers until crumbly:

1/2 c. sifted flour

1/2 c. sugar

1/2 c. pecans, chopped

1/2 c. semi-sweet choc morsels

1/4 c. butter or margarine

1 1/2 t. cinnamon

Batter:

Scald the milk.  Stir in butter, sugar and salt. Cool to lukewarm. Sprinkle yeast into very warm water in large bowl. Stir to dissolve. Add milk mixture, eggs, and 2 1/2 c. flour. Beat at medium speed until smooth (15 secs). With spoon, blend in 1 c. flour and the morsels. Turn into a well greased 10″ angel food cake pan. Sprinkle with topping. Cover & let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in preheated 400 degree oven for 35 mins. Turn out of pan immediately. Let cool on a wire rack.

This recipe came from Mom.  As I remember, this was my brother’s favorite.

1 c. sugar

1/2 t. vanilla

4 egg whites

1/2 c. walnuts, chopped (optional)

2 t. baking powder

pinch of cinnamon

2 c. apples, finely chopped

Mix all ingredients except the apple in a large bowl. The mixture will be thick. Stir in apples. Spray a 9″ pie plate with a non-stick spray. Spoon mixture into the plate and bake for 35 mins at 350 degrees.  This is baked in a pie plate and called a pie, but, the result is more of a cake.