Lemon coffee Cake

Lemon coffee cake...yummy.....

Lemon Coffee Cake
Mrs. Kathereine Dodig

2 Tablespoon vinegar
evaporated milk
1 teaspoon soda
1/2 cup soft butter
1 cup fine sugar
2 eggs, well beaten
1 teaspoon lemon rind, grated
1 3/4 cup unsifted pastry or cake flour
2 teaspoon baking powder
1/2 cup brown sugar, lightly packed
1 Tablespoon cinnamon
2 Tablespoon lemon juice
1 to 1 3/4 cup confectioners sugar

Pour vinegar into 1 cup measure and fill with evaporated milk. Pour into bowl and stir in the soda. Cream butter and sugar together, then add eggs and lemon rind. sift flour and baking powder together and add alternately with the milk mixture. Beat well. Mix brown sugar and cinnamon together. Spread half the batter in a greased and floured large tube pan and sprinkle with half the sugar-cinnamon mixture. Add remaining batter and sprinkle with remaining topping. Bake at 350 degrees for 45 minutes. Let cool for 5 minutes and remove from pan.

Sour Cream Coffee Cake

Here is another coffee cake recipe for the week...don`t you just love the different ways you can fix coffee cake.

Sour Cream Coffee Cake
Mrs. Marilyn Merrick

1 stick margarine
1 1/4 cup sugar
2 eggs
1 cup dairy sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon soda

Cream butter and sugar. Beat in eggs, one at a time, until smooth and fluffy. Blend in sour cream and vanilla. Sift flour, baking powder and soda. Add to batter and mix until smooth .Using either angel food cake pan or 12 x 8 x2-inch pan, bake 35 minutes at 350 degrees.

Topping

2 Tablespoon sugar
2 Tablespoon brown sugar
1 teaspoon cinnamon
1/2 cup chopped nutmeats

Mix ingredients together. Put half of cake batter in pan. Sprinkle half of topping over top. Add rest of batter then sprinkle with rest of topping mixture.

Dill Pickles

Here is another pickle recipe from the workbasket magazine.

Dill Pikles

4 pounds small pickling cucumbers
4 1/2 cup water
4 cup distilled vinegar
6 Tablespoon salt
Fresh dill or dill seeds
mustard seeds
peppercorns

    Prepare home canning jars and lids according to manufacturing instructions.

    Wash cucumbers, trim ends . Cut into halves or quarters , lengthwise. Combine water, vinegar and salt; bring to a boil. Pack cucumber into hot jars, leaving 1/4-inch head space. Add 2 head of dill or 2 Teaspoon dill seed, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 15 minutes in boiling water bath canner. Makes about 7 pint jars.

Eay Cranberry Salad

Cranberries aren`t just for the fall/Winter holidays.....here is a cranberry recipe from 1968.

Easy Cranberry Salad
Mrs. Chester Bushnell

1 package cherry ( or red ) gelatin
1 jar orange and cranberry relish( I used just plain cranberry sauce)
Nutmeats, finely chopped, if desired

Dissolve gelatin as directed on package and while still warm, add orange and cranberry relish and nutmeats. Refrigerate.

Barbeque Ribs

This would be perfect for the that last holiday of Summer.....

Barbeque Ribs
Mrs. M. L. Wickstrom

2 pounds ribs, cracked and cut in serving pieces
1 cup catsup
1 cup vinegar
1 cup water
1 teaspoon celery salt
1 teaspoon red pepper ( optional)

Cover ribs with water and boil slowly for 1 1/2 hours. Remove water and put in flat pan. Pour sauce over ribs, set under broiler until brown. Turn and brown on other side.

To make sauce, combine catsup, vinegar, water, celery salt and red pepper. Boil about 3 minutes.

Coffee Cake

There is so many different recipes for coffee Cake, here is another one....

Coffee Cake
Mrs. Laura Baughman

3/4 cup sugar
1/2 cup shortening
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
1 teaspoon vanilla

TOPPING

1/2 cup brown sugar
2 Tablespoon flour
2 teaspoon cinnamon
2 Tablespoon melted margarine
1/2 cup nutmeats

Cream sugar, shortening and egg. Gradually add dry ingredients and milk. Mix well and add vanilla. Pour half of batter in greased square cake pan. Mix topping ingredients until crumbly with fork, adding nutmeats last. Sprinkle 3/4 of topping over batter, then add remaining batter, spreading gently, then add remaining topping. Cover with foil and refrigerate overnight or several hours. Bake 40 minutes at 350 degrees. Allow cake to set 5 minutes before serving.

Professional Divinity Candy

I know it is a little early to posting candy recipes, but hey save this recipe and then make it around the holidays.....

Professional Divinity Candy
Mrs. Kathereine Dodig

2 pound sugar ( 2 cups)
1 1/4 pounds marshmallow topping
18 oz white corn syrup
1/4 pound walnuts, chopped
1 teaspoon vanilla
1/4 teaspoon salt

Mix sugar and syrup with enough water to dissolve and boil. Cook to 270 degrees. Remove from heat and add marshmallow topping. Mix with heavy spoon. Beat until candy drops off spoon . Add vanilla and nutmeats and pour on waxed paper. It should set firmly in 1 hour. If desired, candy can be dropped by spoonful to make kisses.