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INGREDIENTS:
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
6 tbsp. brown sugar
1/3 c. shortening
1 egg
1/2 c. milk

DIRECTIONS:
Into flour cut in shortening (as for pie crust). To egg slightly beaten add milk and blend with flour mixture. Divide dough in half. Roll out half. Place in buttered pan, butter with softened butter.
Sprinkle on 3 tablespoon brown sugar. Roll out top half, butter and sprinkle with 3 tablespoons brown sugar. Bake at 425 degrees for 15 to 18 minutes. Separate layers and put filling between. Excellent with strawberries.

INGREDIENTS:
7/8 c. shortening
2 c. brown sugar
2 lg. eggs
2 egg yolks
2 1/2 c. sifted flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 c. sour milk

DIRECTIONS:
Bake in a well greased floured pan 9 x 13 inch for 45-50 minutes at 350 degrees.
Brown Sugar Meringue: Just before cake is done, beat 2 egg whites with 1/4 teaspoon cream of tartar until stiff. Gradually beat in 1 cup brown sugar. Spread on cake the minute it comes out of oven. Sprinkle with 1/2 cup chopped nuts and coconut. Place the cake (still in pan) on a wet board in a hot oven (450 degrees) until butter is lightly browned, about 7 minutes.

INGREDIENTS:
1 c. butter
2 c. brown sugar
2 eggs + 2 yolks
2 2/3 c. cake flour
1 tsp. vanilla
1 c. sour cream
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cloves (ground)
1 1/2 tsp. cinnamon
1/2 tsp. salt

DIRECTIONS:
Sift together all dry ingredients. Cream butter and sugar. Add beaten eggs and vanilla. Add dry ingredients alternately with milk.
TOPPING: Beat the 2 egg whites stiff. Add 1 cup brown sugar and 1 cup chopped nuts. Spread over batter. Bake at 350 degrees for 45 minutes.

INGREDIENTS:
1 c. butter
1/2 c. shortening
1 lb. light brown sugar
1 c. sugar
5 eggs
3 c. sifted flour
1/2 tsp. salt
1 tsp. baking powder
1 c. milk
1 tsp. vanilla
1 c. chopped walnuts
Walnut Glaze

DIRECTIONS:
Beat butter and shortening together; gradually add the sugars, creaming until mixture is light and fluffy. Beat in eggs, 1 at a time.
Sift together dry ingredients and add alternately with milk and vanilla to the creamed mixture. Stir in nuts.

Pour batter into greased and floured 10 inch tube pan. Bake in moderate (350 degree) oven for 1 hour and 15 minutes, or until done when tested with a straw. Cool 10 minutes. Then remove from pan. Pour Walnut Glaze over hot cake.

WALNUT GLAZE:

Cream: 2 tbsp. butter
Add: 1/2 tsp. vanilla 1/2 c. chopped walnuts

Blend well.

INGREDIENTS:

1 c. sugar
1/2 c. Mazola oil less 2 tsp. OR
1/2 c. Spry
1 can Campbell’s tomato soup
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
2 c. flour
1/2 box (1/2 c.) raisins
Nuts, optional
1/4 c. milk, add last

DIRECTIONS:

Mix all ingredients together. Add raisins and nuts. Bake at 375 degrees for 45 minutes.
For cupcakes: Bake 25 minutes at 350 degrees.

INGREDIENTS:
1 c. granulated sugar
1 c. cake flour
1/2 c. sugar
1 1/4 tsp. cream of tartar
2 tbsp. burnt sugar
1 1/3 c. egg whites
1/4 tsp. salt
1/4 tsp. vanilla
1/2 c. pecans, chopped, mixed with 1 tbsp. flour

DIRECTIONS:
Sift 1 cup sugar 3 times. Sift flour and 1/2 cup sugar 5 times.
Beat egg whites and salt until foamy. Add cream of tartar and beat until it holds up in peaks. Gradually beat the 1 cup sugar into egg whites. Add vanilla and burnt sugar. Then fold in sugar and flour mixture until well blended. Add pecans mixed with 1 tablespoon flour. This may be added the same time the flour mixture is.

Pour in angel food cake pan. Bake at 325 degrees for about 50 minutes. Turn over bottle to cool.

GERMAN CHOCOLATE FROSTING:

1 c. sugar
1 c. evaporated milk
1/4 lb. butter
3 egg yolks
1 c. pecans, chopped
1 1/2 c. coconut

Combine ingredients in small saucepan and stir constantly over medium heat until thick. Remove from heat and add pecans. If desired, add coconut. (My family doesn’t care for the coconut.)
If you want a shorter method, you can use a boxed angel food cake mix and add the burnt sugar and pecans.

To burn sugar, put a cup of sugar in a skillet and let it brown, not too dark. Turn off heat and add 1/2 cup hot water. Cover and let simmer until dissolved. I keep this in a jar.

INGREDIENTS:
1/4 c. butter
1 c. brown sugar
1 egg
1/2 c. flour
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1/2 c. or 1 c. walnuts

DIRECTIONS:
Melt butter thoroughly on low heat. Melt brown sugar with butter until creamy. Set aside to cool. After cooling, add egg, vanilla, flour, baking powder, and salt. Mix well. Add walnuts. Pour into 9 x 9 inch pan at 350 degrees for 20 to 25 minutes.

INGREDIENTS:
3 c. white Lily All Purpose Flour
1 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1/2 c. shortening
2 1/4 c. brown sugar, packed
1 c. sugar
5 eggs
1 tsp. vanilla
1 c. milk
1 c. chopped walnuts
Walnut Glaze

DIRECTIONS:
Heat oven to 350 degrees. Grease and flour 10 inch tube pan. Stir flour, baking powder and salt together. Set aside. Cream butter, shortening and sugars together until light and fluffy. Beat in eggs and vanilla. Add flour mixture alternately with milk, beginning and ending with flour. Blend thoroughly after each addition. Stir in walnuts. Pour into prepared pan. Bake at 350 degrees for 60 to 70 minutes or until done. Cool 10 minutes before removing from pan. Pierce top several times with fork. Pour Walnut Glaze over hot cake.

WALNUT GLAZE:

1 c. confectioners’ sugar
2 tbsp. butter, softened
6 tbsp. evaporated milk
1/2 tsp. vanilla
1/2 c. chopped nuts

INGREDIENTS:
1 1/2 c. sugar
3/4 c. shortening
1 tbsp. vanilla
2 1/2 c. flour (plain)
1 tsp. soda
3/4 c. cold water
2 eggs
1 c. sweet milk
1 tbsp. baking powder

DIRECTIONS:
Burn 1/2 sugar to deep brown; add water and stir until sugar dissolves. Set aside to cool. Cream sugar and shortening; add egg yolks. Sift flour, baking powder, and soda three times. Add flour alternately with milk to shortening mix. Then add burnt sugar liquid and beat. Fold in egg whites which have been beaten until stiff. Add vanilla. Bake in 9 inch pan at 350 degrees. Makes three layers.

BURNT SUGAR ICING:

1 c. sugar
1/2 c. sweet milk
3/8 c. butter
1 tsp. vanilla

Cream sugar and butter. Place on stove until sugar turns light brown, stirring frequently. Take off stove. Add milk. Place back on stove and cook until mixture drops heavy from spoon. Then beat until thick.

INGREDIENTS:
1 1/2 c. sugar
3/4 c. shortening
2 eggs
1 c. sweet milk
2 1/2 c. flour
1 scant tsp. soda
1 heaping tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1/2 c. cold water

DIRECTIONS:
Burn 1/2 cup sugar in skillet to deep brown, add water, shake well until sugar is dissolved. Set aside to cool. Cream shortening and sugar, add eggs; mix well then add milk and flour mixture which has been sifted with baking powder, soda and salt. Add flavoring and burnt sugar liquid. Bake at 350 degrees until done.