Vanilla cream pie

Combine 2/3 c. sugar, dash salt, 2 ½ T. cornstarch (5 T. flour), 1 T. flour in saucepan. Gradually stir in 3 c. milk. Cook over moderate heat until thickens. Boil 1 minute. Slowly stir ½ mixture into 3 beaten egg yolks. Pour back into hot mixture and boil 1 minute more, stirring constantly. Remove from heat and blend in 1 ½ t. vanilla and 1 T. butter. Cool and pour into pie shell or serve as pudding. VARIATIONS: Top with wh. Cream. Sprinkle with nuts or fresh berries.

PUMPKIN PIE 425* for 15 minutes and 350* for 45 minutes longer

Mix: 2 eggs, ¾ c. sugar, 1 ½ c. pumpkin, 1 2/3 c. evaporated milk or cream, ½ t. salt, 1 t. cinnamon, ½ t. ginger. Pour into a 9” unbaked pie shell. Bake.

APPLE PIE 450* for 10 minutes, then 350* for 40 minutes

Mix: 6 peeled and sliced apples, 3 T. flour, ¼ t. salt, ½ c. sugar, 1 t. cinnamon. Place in unbaked pie shell. Dot apples with 4 T. butter. Top with crust or crumb crust:

CRUMB CRUST: ½ c. sugar, 1/3 c. butter and ¾ c. flour. Blend with 2 knives. Sprinkle on top of pie instead of a crust.

BASIC CAKE 350* for 25-20 minutes

Mix together: 3 eggs, 1 c. sugar, 2 c. flour, 2 t. cinnamon, 1 t. salt, 4 t. baking pwd., 2 t. vanilla, 1 c. milk, 4 T. oil. Bake. FROSTING: Melt 2 T. butter Add: ½ c. sugar, 3 T. flour, 2 t. cinnamon

BUSY DAY CAKE 350* for 25-30 minutes

1 1/3 c. flour, 2 t. baking powder, 2 t. cinnamon (optional), 2/3 c. sugar, 1 egg, ¼ c. butter, 1 t. vanilla, 2/3 c. milk, grated apple or two (optional). Bake.

WHITE CAKE 350* for 30 minutes

Cream: 1 ½ c. sugar, ¾ c. butter, 2 eggs, 1 ½ t. vanilla, 1 t. salt. Add: 2 ¼ c. flour, 1 T. baking powder and 1 c. milk

Pour into pan. Bake.

LAZY CAKE 350* for 20-30 minutes

Beat 3 eggs well for 5 minutes with mixer. Slowly add 1 c. sugar. Add 1 c. flour, ½ t. salt and 1 t. vanilla. Pour into greased pan. If desired, slice apples or other fruit in bottom of pan and pour batter over fruit.

APPLESAUCE CAKE 350* for 35 minutes

Mix together 1 egg with ½ c. butter, 1 c. applesauce, 1 t. vanilla. Add: 2 c. flour, 1 t. allspice or cinnamon, ¼ t. nutmeg, 1 t. baking soda, ½ t. ground cloves, ¼ t. salt, 1 c. brown sugar, ½ c. raisins. Pour into 8x8 pan.

CARROT CAKE 350* for 45 to 50 minutes

Combine 1 ½ c. oil and 2 c. sugar. Add 4 well beaten eggs. Mix together 2 c. flour, 1 t. soda, 2 t. cinnamon, 2 t. salt. Add to egg mixture. Blend well. Stir in 1 t. vanilla, 3 c. grated carrots, 1 c. raisins and 1 ½ c. nuts. Pour into greased 9x13 pan. Bake. FROST with ½ c. butter, 100 g. cream cheese (Valio Viola), 1 lb. pwd. Sugar and 2 ½ t. vanilla

MAYONNAISE CAKE 350* for 30 minutes

Beat together: 1 c. sugar, 1 c. mayonnaise, 1 c. water and 2 t. vanilla. Add 2 c. flour, 4 T. cocoa, 2 t. soda. Blend well. Pour into 9x13 pan. Bake.

TEXAS SHEET CAKE 375* for 25 to 30 minutes

Heat 1 c. water, ¼ c. cocoa and 1 c. butter. Mix together 2 c. flour, ¼ t. salt, 1 t. cinnamon, 2 c. sugar, 1 t. soda. Add hot mixture. Blend well. Add 2 eggs, ½ c. buttermilk, 1 t. vanilla. Pour into greased pan. Bake. FROST with ½ c. melted butter with ¼ c. cocoa and 1/3 c. milk. Add 1 lb. pwd., sugar. Mix well. Frost cake while warm.

ANOTHER: (Putnam) Combine 2 c. flour, 2 c. sugar, ½ t. salt, ½ t. cinnamon. Combine 2 sticks butter, 1 c. water and 7 T. cocoa and heat to boiling. Add to flour. Stir in 1 c. sour cream, 1 t. soda and 2 eggs. Add 1 t. vanilla. Pour into greased and floured jelly roll pan. 375* for 20-25 minutes. Add nuts if desired. Frost.

WACKY CAKE 350* for 35 to 45 minutes

Mix together 3 c. flour, 6 T. cocoa, 1 t. salt, 2 t. soda, 2 c. sugar. Make 3 wells. Put 2 t. vanilla, 2 T. vinegar, ¾ c. oil in each well. Pour 2 c. water over all and mix just until blended. Bake in 9x13 pan.

BROWNIE PUDDING CAKE 350* for 40-45 minutes

Combine 1 c. flour, 2 T. cocoa, ½ t. salt, ¾ c. sugar, 2 t. baking powder. Add ½ c. milk, 1 t. vanilla, 2 T. oil. Nuts, if desired. Put in pan. Sprinkle over top a mixture of ¼ c. cocoa and ¾ c. sugar. Pour 1 ¾ c. water over all. Do not stir. Bake.