Grandma Johnston's Peach Butterscotch Pie

9 or 10 inch baked pie shell
Filling:
1/4 c flour
1/2 cup firmly packed brown sugar
Dash salt
1 cup half and half
2 T granulated sugar

Mix flour, sugar and salt together in saucepan.  Gradually add half and half to mixture and cook on medium heat until it thickens, about five minutes.  Remove from heat and add 1 tsp lemon juice and 1 Tbsp butter.  Mix well and let cool.

Spread the cooled butterscotch mixture in bottom of baked and cooled pie shell.  Over this mixture spread with 3 cups peeled and sliced fresh peaches.  Top with 1/2 pint whipped cream that has been sweetened with 3 Tbsp powdered sugar and 1 tsp vanilla.  Refrigerate and serve.

Apple Crisp

8-10 apples, peeled, and thinly sliced
Mix 2/3 C. sugar with 1 tsp cinnamon and 4 Tbs butter.  Stir into apples to cover.  Place in baking dish and top with the following:

1 c flour
1 c oats
1 c brown sugar
1/2 c butter, softened
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp soda

bake at 350 degrees for 45 minutes

From Melissa Wattles in the West Linn Ward Cookbook

Aunt Janet’s Famous Chocolate Cupcakes that she’s made for years and people always ask for.

Stir together:
Betty Crocker German chocolate cake mix as directed
Spoon into paper lined muffin tins, 2/3 full
Combine
8 oz. creamed cheese
1/3 C. sugar
1 egg
1 C. bittersweet chocolate chips
Drop spoonful into each muffin cup
Bake as directed on cake mix box.

Grandma Beth Johnston’s Christmas Fruit Cake that Mom always makes (that Adam and Dan & Caroline like)

Combine:
¼ pound candied citron
¼ pound candied lemon peel
¼ pound candied orange peel
¼ pound shredded coconut
½ pound candied pineapple
½ pound candied cherries
½ pound dates
½ pound raisins
½ pound nuts
¼ C. flour
Cream:
1 C. butter
½ C. sugar
½ C. honey
5 eggs
6 T. fresh orange juice
Combine and add:
1 ½ C. flour
1 t. allspice
½ t. nutmeg
½ t. cloves
1 t. salt
1 t. baking powder
Pour over fruit mixture and mix thoroughly.
Line greased loaf pans with greased paper.
Pour batter lightly into pans
Bake at 250 degrees 3 ½ - 4 hours.
Place pan of water on bottom rack of oven.

Merrilee Webb’s Torta de Pina de Caracas (Pineapple Cake)

Sift together:
1 ½ c. sugar
2 c. flour
2 t. soda
dash of salt
Add & mix thoroughly:
½ C. melted butter
2 beaten eggs
1 20 oz can of crushed pineapple (with juice)
1 t. vanilla
Bake in greased cake pan at 350 degrees for 40 minutes.
Remove from oven and poke holes all over top of cake with a fork.

Topping:

Mix in sauce pan, and cook on medium heat for six minutes:
1 cube butter
2/3 c. sugar
2/3 c. canned milk
1 egg yolk
1 t. vanilla
Pour over warm cake.

Old Fashioned Oatmeal Cake from Lauren’s Birth Family Fun February 2002

Combine & set aside:
1 C. old fashioned oats
1 ¼ C. boiling water
Combine and mix well:
½ C. shortening
1 C. sugar
1 C. brown sugar
2 large eggs
Add:
1 ½ C. flour
1 t. baking soda
½ t. salt
1 t. cinnamon
¼ t. nutmeg
Add:
Oat mixture
Pour into greased and floured
9 x 13 cake pan
Bake 350 degrees 30 minutes
Meanwhile, combine in saucepan, bring to a boil until it reaches the softball stage (235 degrees):
½ C. melted butter
3 T. milk
1 ½ C. brown sugar
Remove from heat and stir in:
½ C. chopped walnuts or pecans.
Spoon warm icing onto warm cake and spread evenly over the top.
Place the cake under the broiler very briefly, just until the icing bubbles over the entire surface.
Cool

Gingerbread Cake Family Fun

Combine:
2 1/3 C. flour
1 ½ t. ground ginger
1 t. cinnamon
¾ t. baking soda
½ t. salt
In a separate bowl cream:
½ C. butter, melted
1/3 C. brown sugar
Add:
1 C. molasses
1 egg
¾ C. hot water
Add this mixture to dry ingredients in beat on medium speed for about 1 minute.
Pour batter into greased and floured 8 inch square baking pan.
Bake in a 325 degree preheated oven for 40 minutes until toothpick inserted in middle comes out clean.
Serve with:
Whipped cream

Chocolate-Pear Spice Cake Better Homes & Gardens November 2002

Combine & set aside:
2 C. flour
2 t. baking soda
½ t. baking powder
1 T. cinnamon
1 t. nutmeg
¼ t. cloves
½ t. salt
Combine:
6 T. butter, softened
1 C. sugar
3 T. molasses
2 eggs
Add dry ingredients &
2 C. unsweetened applesauce
1 T. finely shredded orange peel
Spoon batter into greased & floured 9 inch spring form pan.
Top batter with:
1 small Bosc pear, peeled, cored and thinly sliced
2 oz. bittersweet and/or milk chocolate, coarsely chopped
½ C. chopped walnuts, hazelnuts or pecans
Bake 1 hour at 350 degrees.
Top with:
whipped cream
sliced pear

The Oregonian’s Old Fashioned Buttermilk Spice Cake

Cream together::
¼ C. vegetable oil
1 C. packed brown sugar
½ C. granulated sugar
3 eggs
1 t. vanilla
Combine and add alternately with liquid mixture:
2 ½ C. flour
1 t. baking powder
1 t. baking soda
1 ½ t. cinnamon
¾ t. salt
½ t. ground ginger
½ t. ground nutmeg
¼ t. ground allspice or cloves
1/8 t. cayenne pepper
Combine & add with flour mixture:
¼ C. molasses
1 ¼ C. buttermilk
Pour into a greased & floured 9 x 13 pan.
Bake 350 degrees for 30 minutes.
Top with powdered sugar or maple glaze:
2 ¼ C. powdered sugar
3 T. milk
1 T. butter
1 t. maple extract

June Ward’s Chocolate Prune Cake that Dad likes

Combine:
1 C. sugar
2 T. butter
2 eggs
Combine & add:
1 ½ C. flour
1 t. cinnamon
1 t. allspice
½ t. cloves
Add:
½ C. chocolate chips
1 C. pureed prunes
1 C. prune juice
1 t. soda
Bake 350 degrees, 1 hour.
Frost with:
chocolate frosting

Grandma Packer’s Prune Spice Cake

Combine:
1 C. sugar
½ C. butter
2 eggs
1 C. pureed prunes
Combine & add:
1 ½ C. cake flour
1 ½ t. soda
1 t. cinnamon
¾ t. cloves
½ t. salt
Stir in:
1 C. sour milk
½ C. nuts
Bake 350 degrees, 1 hour.
Frost with artificial rum flavored icing.

Visiting Teacher Helen Elsey’s Carrot Cake from Adam’s Birth

Mix:
3 C. flour
2 C. sugar
2 t. salt
2 t. cinnamon
2 t. soda
Add:
1 ½ C. oil
4 eggs
3 C. grated raw carrots
1 C. nuts
1 C. boiled raisins
Bake in a greased cake pan,
350 degrees for 30 minutes then 300 degrees for 30 minutes.
Frosting:
1 pound powdered sugar
1 3 oz. pkg. creamed cheese
1 cube margarine
2 t. vanilla
For a delicious option add orange juice & orange peel to frosting.
Spread on cool cake.

Banana Coconut Cake

Cream:
½ C. butter
1 C. sugar
Add:
3 eggs
1 C. mashed bananas
½ C. buttermilk or yogurt
1 t. vanilla
Combine & Add:
1 ½ C. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour half of the batter into a greased and floured tube pan.
Sprinkle half of coconut topping on 1st half of batter.
Coconut Topping:
½ C. coconut
½ C. brown sugar
1 t. cinnamon
½ t. ginger
Add remaining batter to pan and remaining topping.
Bake 350 degrees for 50 minutes.

The Oregonian’s Two Times Coconut Pound Cake

Cream:
1 C. butter
1 1/3 C. granulated sugar
4 eggs
2 t. vanilla
1 C canned coconut cream
Combine & Add:
2 ½ C. flour
2 ½ t. baking powder
Fold in:
1 7 ounce pkg. coconut
Pour into greased & floured tube pan or bundt pan.
Bake 350 degrees for 50-60 minutes.
Cool 10 minutes then turn onto a rack to finish cooling.
Serve with banana or chocolate ice cream and/or chocolate sauce & sliced bananas.

Grandma Packer’s Coconut Pound Cake

Cream:
3 C. sugar
1 C. + 2 T. milk
1 stick butter
½ C. shortening
7 egg yolks, one at a time
2 t. coconut flavoring
1 t. butternut flavoring
Fold in:
1 14 oz. pkg. angel flake coconut
7 beaten egg whites
Spread into 25 x 10 x 4 load tins lined with greased waxed paper .
Bake 50 minutes at 325 degrees, then 40 minutes at 275 degrees.

Margot Rawlins Ashdown Woods Poppy Seed Cake

Combine & pour into a greased
Bundt pan:
1 yellow cake mix
1 small instant lemon or vanilla pudding mix
4 eggs
1 C. oil
1 t. vanilla
¼ c. poppy seeds
Bake 350 degrees for 45 minutes.

Lemon Jell-o Picnic Cake

Mix Well:
1 yellow cake mix
1 3 oz. pkg. lemon Jell-o
2/3 C. water
2/3 C. oil
4 eggs
Bake 350 degrees 35 minutes.
While cake is still warm, mix:
½ C. lemon juice
2 C. powdered sugar
Make holes in warm cake with fork.
Pour sweetened lemon juice on top.

Orange Apple Cake

Cream:
½ C. shortening
1 ¾ C. sugar
Beat in until fluffy::
3 eggs
Combine and add:
2 ½ C. flour
1 ½ t. pumpkin pie spice
1 t. baking powder
1 t. baking soda
Add:
¾ C. milk
1 t. vanilla
Stir in:
2 C. grated apples, peeled
1 C. raisins
1 C. chopped walnuts

Frost with Orange Butter Cream Frosting:
1 pound powdered sugar
½ C. margarine
1 3 oz. pkg. creamed cheese
¼ C. orange juice
4 t. grated orange rind
1 t. vanilla
Dash salt

Desperate Mother’s Applesauce Cake from The Oregonian

Combine in order:
½ C. butter
1 C. brown sugar
1 C. applesauce
2 C. flour
1 t. baking soda
1 t. cinnamon
½ t. salt
½ t. allspice
1 C. chocolate chip pieces.
Pour into greased & floured 9 x 13 pan. Bake 350 degrees 35 minutes.

Mary Lou Parker’s Easy Apple Cake

Hand mix all together:
4 C. peeled apples, cut in pieces
2 mashed bananas
6 oz. chocolate chips
1 C. coconut
1 C. chopped nuts
2 C. flour
2 C. sugar
2 t. cinnamon
1 t. soda
½ t. salt
½ C. oil
3 eggs
Press into a 9 x 13 inch baking pan.
Top with topping apple cake topping. Bake at 350 degrees for 55 minutes.
Serve with whipped cream.