APPLESAUCE CAKE – from Barb’s mother

2 ½ cups flour                                               ½ teaspoon each ginger and ground cloves

2 cups sugar                                                  ½ cup shortening

¼ teaspoon baking powder                       ½ cup water

1 ½ teaspoons baking soda                       ¾ cup raisins

1 ½ teaspoons salt                                       2 cups applesauce

¾ teaspoon cinnamon                                1 egg

Sift all dry ingredients together (or just stir them with a wire whisk.) Add shortening, water and raisins, and beat for 2 minutes.  Add applesauce and egg, beat 2 more minutes.  Pour into a greased 9X13 pan and bake at 350 for 45 – 50 minutes.  In a family of 6, this never lasted more than 2 days.  NOTE:  I made this once without the raisins because Dave doesn’t like them, and it was absolutely not the same, the raisins are vital!


GREAT-GRAM’S FILLED COOKIES – from Barb’s great grandmother, Hazel White.

I have tried many other cook’s versions of these cookies, and whether it’s sentimentality or whatever, they were never as good as Gram’s!  If you don’t like raisins, try a thick jam instead, such as raspberry or apricot.

1 cup sugar

1 cup shortening

1 egg

½ cup mile

2 teaspoons baking powder

3 ½ cups flour

1 teaspoon salt

1 teaspoon vanilla

Mix the batter together, and roll out to about ¼ inch thick.  Cut into rounds.  Put about a teaspoon of filling onto half of the cookie rounds, and put another round on top of the filling, sealing edges.  Bake at 350 for 12 – 15 minutes.

Raisin filling:

½ cup sugar

½ cup water

1 cup raisins, ground

1 tablespoon flour

Mix together, boil until thickened, and cool before putting between cookies.