Cinnamon Pudding

1 C. sugar
2 T. soft butter
2 T. baking powder (that’s a lot but correct)
2 C. flour
1 t. (rounded) cinnamon
1 C. milk
1/2 C. chopped nuts

Sirup Ingredients: (recipe is written this way vs. syrup)

2 C. brown sugar
2 T. butter
1 1/2 C. water

1. Sift dry ingredients into mixing bowl. Make a well and add butter and milk. Mix well. Pour into a 9×13 pan. Sprinkle nuts over batter. Bring sirup ingredients to a boil and pour over batter. Bake at 400 degrees for 30 minutes.

The sirup goes to the bottom. Cut squares while warm and serve upside down.

Great with whipped cream or ice cream.

White Cake

2 1/2 C. sifted cake flour
2 1/2 t. baking powder
1/2 t. salt
1/2 C. shortening
1 1/2 C. sugar
1 t. vanilla
1/4 t. almond extract
1/2 C. (about 4) egg whites

Start with all ingredients at room temperature. Sift flour, baking powder and salt together. Cream shortening with sugar and flavorings until creamy. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff peaks are formed; fold into batter. Turn into 2 greased round pans (8 or 9 in). Bake at 350 degrees for 25-35 minutes. Cool 15 minutes, then remove to racks. Frost when cool

I used parchment paper in the bottom of the pan and greased and floured it. I baked in 2, 9″ pans at 30 minutes and that was perfect timing for my oven.

Chocolate Buttermilk Cake (1965)

1 C. butter
1 t. vanilla
1 3/4 C. sugar
2 eggs
1/2 C. cocoa
3 C. sifted cake flour
1 1/2 t. baking soda
1 t. salt
2 C. buttermilk

Start with all ingredients at room temperature. Cream butter, vanilla and sugar together. Add eggs, one at a time, beating thoroughly after each addition; beat until light and fluffy. Sift cocoa, flour, soda and salt together. Add to creamed mixture alternately with buttermilk, blending well. Turn into 2 deep 9 in. cake round layer pans or 3 shallow pans. Bake at 350 degrees. Deep pans 30-35 minutes or shallow pans 25-30 minutes. Let stand 15 min and then remove. When cool, frost.

I lined the pans with parchment paper and oil and floured them.

Recipe from The Culinary Arts Institute of Chicago

Fast Baked Beans

2 lbs. ground beef
1 onion, chopped

Brown beef and onion and drain.
2 C. catsup
3 T. mustard, prepared
3 t. Worcestershire sauce
3 T. vinegar
3 lb. can pork and beans

Stir together, add salt and pepper and 3/4 C. brown sugar. Bake at 350 for 1 hour.

Serves 12

From the kitchen of Ruth (Maple Grove Country Club)

Mound Bars

This recipe is almost the same another one on this site but I decided to post both and let you choose which one sounds best to you.

20 graham crackers crushed (2 C.)
1/2 C. melted butter
1/2 C. sugar

Pat in 9×13 pan and bake 10 min. at 350 degrees.

1 pkg. Angel flake coconut
1 can sweetened condensed milk

Spread on coconut and milk mixture and bake 15 min.

Melt and mix 1 (12oz) pkg. chocolate chips and 1 T. peanut butter. Frost while hot.

From the kitchen of Ruth (Maple Grove Country Club)