Page 144 - FLIPBOOK NEW

SUSSANNA STAHL AUNGST CRUMB CAKE

Ingredients
4 cups flour
2 cups sugar

Mix these 2 ingredients and keep
out a handful (about 1 cup)

1 cup butter

3 eggs
1 cup whole milk
1 teaspoon baking soda

Instructions
Mix all the ingredients and the above batter into a greased 8x13 pan.
Bake at 350 degrees for 23 minutes. Add crumbs to top and bake another 7 minutes.

The original recipe called for 1/2 cup butter and 1/2 cup lard. Also the original recipe
called for thick milk. This recipe is from my Nana’s, Helen Aungst Hubler’s cookbook
listed as Mother’s Crumb Cakes. Sussanna was my great grandmother.

CHIFFON CAKE

Ingredients
1 ¼ cup flour 3/4 cup sugar
1 ½ teaspoon baking powder 1/2 teaspoon salt
1/4 vegetable oil 2 egg yolks

2 ¼ tablespoons cold water 1 teaspoon vanilla extract
1 teaspoon grated lemon rind 1/2 cup egg whites
1/2 teaspoon cream of tartar

Instructions
Mix dry ingredients and make a well to add oil, egg yolks, water, vanilla and lemon
rind. Mix well. Put egg whites and cream of tartar into mixing bowl and beat until egg
whites form into very sti peaks. Gently combine with cake mixture and pour into

ungreased baking pan. Bake at 350 degrees for 35 minutes.

131