SOUR CREAM COFFEE CAKE

1 cup dairy sour cream 2 eggs, well beaten
1 teaspoon baking soda 1 teaspoon vanilla
1/2 cup soft butter 1-3/4 cups sifted cake flour
1 cup granulated sugar 2 teaspoons baking powder
Topping:
1/4 cup brown sugar 1 tablespoon cinnamon

2 tablespoons finely chopped nuts

Combine soda and sour cream in a bowl. Blend butter and sugar well; add vanilla and eggs. Beat
well. Add sifted dry ingredients alternately with sour cream. Spread half of batter in greased
and floured 8x 8 inch pan. Sprinkle with 1/2 topping mixture, cover with remaining batter,
sprinkle with remainder of topping. Bake 45 to 50 minutes in 350 deg. F. oven. Serve warm.
Cake can be wrapped in foil and reheated.

JOHNNY CAKE

1 cup all-purpose flour | cup cornmeal

1 teaspoon salt 1-1/4 cups buttermilk or sour milk
1/2 teaspoon baking soda 2 tablespoons melted fat

1 teaspoon baking powder 2 eggs, unbeaten

1 tablespoon white sugar

Sift dry ingredients together. Stir in cornmeal. Beat buttermilk, melted fat and eggs together
thoroughly. Add to sifted dry ingredients, stirring just enough to blend. Turn into well-greased
8 x 8 inch baking pan. Bake in hot oven, 425 deg. F., for 25 to 30 minutes. Serve warm with
butter and maple syrup.

CARIBOO BROWN BREAD

4 cups or more graham flour 2 teaspoons sugar
1 teaspoon salt (or a little more) 2 cups sour milk
1 teaspoon baking soda

Mix dry ingredients. Stir in sour milk. You may need to add a little more graham flour as the
thickness of sour milk varies. The thinner the sour milk, the more flour you'll add. Mix in bowl.
Turn out on floured board and knead for several minutes or until dough is a smooth shining ball.
Make into 1 or 2 balls. Place on cookie sheet or into loaf pan. Bake in moderate oven, 350 deg.
F., for 1 hour or until done. Loaf is crustier when baked on cookie sheet. (Kneading is most
important in this excellent bread. No yeast is used and no rising is required. Serve it warm with
lots of butter and jam with coffee. It goes well with salads, casseroles or any favorite main.
course dish, too.)

DUTCH SHEET CAKES

1/2 cup butter 1/2 cup raisins or currants
1/2 cup sugar 1/2 cup 9% cream
2 cups all-purpose flour 1/2 cup milk

4 teaspoons baking powder Granulated sugar
1/4 teaspoon salt

Cream butter and sugar. Add dry ingredients sifted together to creamed mixture. Mix well. Add
raisins or currants, cream and milk. Stir. Drop by spoonfuls onto 2 buttered cookie sheets (makes
about 18). Flatten slightly and sprinkle with granulated sugar. Bake in hot oven, 400 deg. F.,
for about 5 to 7 minutes.

DUMPLINGS FOR STEWS

1-1/2 cups all-purpose flour 3/4 cup milk |
2 teaspoons baking powder 4 tablespoons chopped chives or
3/4 teaspoon salt parsley, optional

Sift dry ingredients. Add milk and stir just to blend. Brop by spoonfuls onto hot stew mixture.
Cover tightly. Boil about 12 to 15 minutes. Do not lift lid while dumplings are cooking.

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