World War 1 Cake

Ingredients
1 cup corn syrup
1and 1/2 cups water
2 Tbsp. fat
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. soda
1 cup molasses
1 package raisins
1 tsp. salt
1/2 tsp. cloves
3 cups flour
2 tsp. baking powder

Instructions
Boil together 5 minutes syrup, molasses, water, raisins, fat, salt, cinnamon, cloves and nutmeg. Cool, add sifted dry ingredients and bake i two loaves 45 minutes in moderate oven.

Notes: Even better after a few days. One cup of oatmeal may be used in place of 7/8 cup of flour.

Granny's Blueberry Buckle

I  recall having blueberry buckle with Granny* SO many times. When I moved away from the farm I mentioned blueberry buckle to friends... and I was surprised at how many people (almost everyone) who had never heard of such a thing. So, for those who have never had it - and for the family who miss it - here's Granny's recipe:

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups well-drained blueberries

Mix together first 3 ingredients. Stir in milk. Sift together flour, baking powder, and salt. Blend in blueberries and then fold the dry mixture into the wet mixture.

Sprinkle top with crumb mixture made from:
1/2 cup sugar
1/2 tsp cinnamon
1/3 cup flour
1/4 cup soft butter

Bake in a 9 X 9 pan at 375 degrees for 45- 50 minutes.

*Granny, for those who aren't aware, was Velma Ellis Dykeman, my great-grandmother.

Lemon Bread

1/4 c. shortening        2 eggs

1 c. sugar                   1/2 c. milk
1 grated lemon rind    1 1/2 c. sifted flour
1/2 tsp. salt                1 tsp. baking powder

Sift dry ingredients. Cream shortening with sugar. Add eggs and lemon rind. Alternately add dry ingredients to shortening mixture with the milk. Beat well, then pour batter into greased and floured loaf pan. Bake in 350 degree oven for 45 minutes. While hot, pour juice of lemon and 1/4 cup of sugar that has been stirred together, over the hot bread. Cool before removing from pan.