Clarice's Story

While looking up recipes, I was reminded of cake baking at the farm. It started with a trip to the cellar to get a cup of heavy sour cream. Add 2 eggs and beat in 1 cup sugr. Then came the momentous decision. Add vanilla, 2 cups flour, 1 tsp. soda and 1 tsp. baking powder for yellow cake. For spice cake, add 1 tsp. cinnamon, 1 tsp. cloves, 1/2 nutmeg and 1/2 tsp. ginger if you like. Use lemon flavoring instead of vanilla if it was on hand. For chocolate, omit spices and add 1/2 cup cocoa. For molasses, omit cocoa and add 1/2 cup molasses and 1/2 tsp. ginger. How simple, eh? Was surprised I could remember all this after 60 yars. Ha! Don't think there was even a failure. Didn't matter. We ate it anyway. Company rated frosting, but usually cake didn't last long eough to get frosted.I have never tried this with cultured cream, but I bet it wouldn't taste the same. Just thought it would be fun to include a memory from a much simpler age and way of life. Bon appetit!

Clarice (Kirkvold) Bruns, Brookings, SD

Cherry Coffeecake

Combine in large bowl: 1 cup flour, 1/4 cup sugar, 1 tsp. salt, 1 pkg. yeast, 1/2 cup water, 1 T Oleo, 1/2 cup sour cream.

Heat to 120-130 degrees.

Gradually add liquid to dry ingredients. Beat 2 minutes at medium speed with electric mixer. Add 1/2 cup flour and 1 egg. Beat at high speed 2 minutes. Stir in about 1 1/2 cup flour to make soft dough. Knead 5 to 10 minutes. Let raise until double. Punch down. Pat 2/3 of dough into 9 x 13 pan. Cover with cherry pie filling. Make lattice top of 1/3 of dough. Bake 35-40 minutes. Drizzle with powdered suar frosting while still warm.

Clarice (Kirkvold) Bruns, Brookings, SD

Strawberry Dessert

2 pkg. (3 oz.) strawberry jello, 2 cups boiling water, 1 pint vanilla ice cream, 1 pkg. frozen strawberries, angel food cake.

Dissolve jello in water, add ice cream and strawberries. Break cake into pieces in 9 x 13" pan. Pour jello mixture over and chill.

Lila Mae Kirkvold, Sioux Falls, SD

Chocolate Upside Down Cake

Sift: 1 cup flour, 3/4 cups sugar, 1 1/2 Tbls. cocoa, and 2 tsp. baking powder.

Mix in: 2 Tbls. shortening, 1 egg, 3/4 cup milk, 1 tsp. vanilla, and nutmeats.

Mix well. Pour this mixture into 9 x 9" pan.

Mix together: 1 cup sugar, 1/4 cup cocoa and 1 cup hot water. Pour this over the batter and bake 30 minutes at 350 degrees.

Alyce (Kirkvold) Trowbridge, Harrisburg, SD

Pecan Pie

1 eggs, 2 tablespoons melted butter, 3 tablespoons flour, 1/4 teaspoon vanilla, 1/8 teaspoon salt, 1/2 cup sugar, 1 1/2 cup light syrup, 2/3 cup chopped pecans, 1 unbaked pie shell.

Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans; pour into pie shell. Bake in preheated 425-degree oven for 10 minutes. Reduce oven temperature to 325 degrees; bake 40 to 45 minutes longer.

Frances (McCreary) Kirkvold, Mesa, Arizona/Sioux Falls, SD

Chocolate Chip Cupcakes

Mix and beat the following until blended. 1 1/2 cup flour, 1/4 cup cocoa, 1 cup sugar, 1/2 tsp. salt, 1 tsp. sodoa, 1 Tbls. vinegar, 1 cup water, 1/2 cup oil, and 1 tsp. vanilla.

Fill 24 cupcake tins 2/3 full.

Combine spearately:

8 oz. pkg. cream cheese, 1 egg, 1/8 tsp. salt, 6 oz. pkg. cholcolate chips. Put 1 heaping tsp. of cream cheese mix on each cupcake - cut though with knife and sprinkle with sugar. Bake at 350 degrees 30-35 minutes. No frosting needed. Freezes beautifly.

Judy (Trowbridge) Herting

Mocha Bundt Cake

1 pkg. white cake mix, one 3 3/4 oz. pkg. instant chocolate pudding mix, 4 egg, 1 cup oil, 2/3 cup Vodka, 1/3 cup coffee liqueur, 1/4 cup water.

Preheat oven to 350, grease and flour Bundt pan. Combine above ingredients and beat thoroughly. Bake at 50 to 60 minutes (test with straw). Allow to cool 5 minutes in pan. Then invert onto lace. Blend 1/2 cup coffee liqueur with 1/4 cup powdered sugar. Drizzle evenly over warm cake.

Karen Draper, Gold Hill, Oregon

Hot Milk Sponge Cake

1 cup sifted all-purpose flour, 1 teaspoon salt, 1/4 teaspoon salt, 1/2 cup milk, 2 tablespoon butter, 2 eggs, 1 cup sugar, 1 teaspoon vanilla.

Sift together flour, baking powder and salt. Heat milk and butter til butter melts, keep hot. Beat eggs til thick lemon colored, about 3 minutes on high speed. Gradually add sugar, beat constantly at medium speed for 4 to 5 minutes. Add sifted dry ingredients to egg mixture, stir just til blended. Stir in hot milk mixture and vanilla. Blend well. Turn batter into greased and floured 9 x 9 x 2 " pan. Bake at 350 for 25 to 30 minutes. Don't invert. Cool in pan.

I used this doubled in 13 x 15 inch pan. It's great for strawberry short cake or a light glaze possibly other fruits.

Karen Draper, Gold Hill, Ore.

Yum Yum Cake


1 cup flour, 1 cup chopped walnuts, 1 cube butter, melted.

Mix togetehr and press in 9" x 13" pan. Bake at 350 degrees, about 18 minutes. (Watch it, as it burns easily!)


1) Cream 8 oz. cream cheese, 1 cup powdered sugar, and 1 cup Cool Whip. Spread on top of cooled crust.

2) Mix 1 small package vanilla instant pudding with 1 1/2 cups milk. Beat 2 minutes. Spread on top of previous mixtures.

4) Top with leftover Cool Whip and cholate sprinkles.

Using lemon and vanilla pudding (instead of chocolate and vanilla) is good, too. This one I got from a friend at work. His mom made it for our last holiday potluck. Really good, especially with a really good cup of coffee.

Sheri (Kirkvold) Bezdziecki, Olympia, Wa.

Yellow Cake

Cream 1 1/3 cups sugar and 1/2 cup Crisco. Add alternately 2 cups sifted cake flour and 2/3 cup milk. Stir in 3 teaspoons baking powder. Add 2 unbeaten eggs, 1/3 cup milk, 1 teaspoon vanilla.

Helen Qualm, Platte, SD Submitted by Glenn Rasmussen, Northridge, Ca.

Yellow Angel Food Cake

10 or 11 egg yolks, 1/2 cup cold water, pinch of salt, 1 cup sugar, 1 teaspoon lemon extract, 1 1/2 cup flour, 1/2 teaspoon cream of tartar, 1/2 teaspoon baking powder.

Beat egg yolks with cold water and salt for 15 minutes. Fold in sugar and lemon extract. Sift flour, cream of tartar and baking powder together five times. Fold into egg mixture. Bake as white angel food cake for 1 hour. Frost with powdered sugar frosting or leave unfrosted. [edit] Rhubarb and Fruit Sauce

4 cups thinly sliced rhubarb, 1/2 cup sugar, 2 tablespoons orange guice, 1/2 cup sugar.

Cook until soft, about 15 minutes. Remove from heat and add one of the following and cool:

1 8 ounce can crushed or tidbit pineapple, undrained.

2 cups sliced strawberries or frozen.

2 cups blueberries or 1 can blueberry pie filling

1 can cherry pie filling

Serve as a plain sauce or over ice cream, cheesecake, shortcake or pudding.

Sheila Kirkvold, Minnesota

Brownie Pudding

1 cup flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons cocoa, 1/2 cup milk, 1 teaspoon vanilla, 2 tablespoons oil, 3/4 cup chopped nuts, 3/4 cup brown sugar, 1/4 cup cocoa, 1 3/4 cups hot waer.

Mix the first 8 ingredients until smooth. Add nuts. Pour into a greased 8" square pan. pour hot water over entire batter. Bake at 350 derees 40-45 inutes. May be served with whipped cream.

Lila Mae Kirkvold, Sioux Falls, SD