Page 55 - By His Hands We Shall Be Fed Test 2

SIMPLE AND EASY CAKE

Fran Looney

2 eggs, separated 1 1/2 C. sugar
2 1/4 C. flour 1/3 C. salad oil

1 C. milk 1 1/2 tsp. vanilla

Heat oven to 350°. Grease and flour pan. In small bowl, beat egg whites until foamy.

Beat in 1/2 cup of the sugar, 1 tablespoon at a time; continue beating until very stiff and

glossy. Set aside. Measure remaining sugar, the flour, oil and 1/2 the milk into mixing bowl.

Beat 1 minute on high, then add vanilla. Add remaining egg yolks and milk; beat 1 minute,

scraping bowl occasionally. Fold in meringue. Pour into pans. Bake 30 to 35 minutes or

until done.

APPLE WALNUT SUPREME CAKE

Peggy Brock

4 C. apples, peeled and 2 C. sifted regular flour

coarsely chopped 2 tsp. baking soda
1 3/4 C. sugar 1 tsp. salt

2 eggs 2 tsp. cinnamon

1/2 C. Crisco oil 1/2 C. chopped walnuts

2 tsp. vanilla

Combine apples and sugar and set aside. In large mixing bowl, mix eggs, oil and

vanilla, then beat 1 minute at medium speed. Add combined dry ingredients alternately with

apple mixture. Stir in walnuts. Bake in a greased and floured 13x9x2” pan at 350° for 40 to

45 minutes, until cake tests done with a toothpick. Do not underbake.

STREUSEL COFFEE CAKE

Peggy Brock

3/4 C. sugar 1 1/2 C. sifted regular flour

1/3 C. Crisco oil 2 tsp. double-acting baking powder

1 egg 1/2 tsp. salt

1/2 C. milk

Combine sugar, Crisco oil and egg. Add milk and beat thoroughly. Stir in combined

dry ingredients. Beat until smooth. Spread in a greased 9” square pan. Sprinkle Topping on

top and bake for 30 minutes at 375°.

Streusel Topping:

1/2 C. light brown sugar 2 T. Crisco oil
2 T. regular flour 1/2 C. finely chopped walnuts

2 tsp. cinnamon

Combine all ingredients with a fork and sprinkle on batter.