Submitted by Linda Hundt
 

These old fashioned shortcakes are the perfect compliment to the sweetness of fresh, ripe strawberries and to the richness of the whipped cream. Give them a try… you’ll love them! 

• 2 C. sifted flour
• ½ tsp. salt
• 4 tsp. baking powder
• 1 Tbsp. sugar
• 1/3 C. shortening
• ¾ C. buttermilk
• 1 tsp. baking soda
• melted butter 

• 3 C. crushed strawberries, sweetened to taste
• whipped cream

Mix and sift flour, salt, baking powder, and sugar. Knife in shortening. Mix together buttermilk and baking soda and add slowly to the dry ingredients. When dough is soft, knead it on a floured board. Cut with a floured biscuit cutter (don’t twist the cutter). Place on a baking sheet and brush tops with melted butter. Bake at 450 degrees for about 15 minutes.
 

While still hot, split biscuits and butter both sides. Fill with strawberries. Top with more berries and whipped cream… and enjoy!!

Submitted by Gail Junion-Metz 

This super moist cake combines two of my favorite ingredients – apples and pecans. It is perfect as a coffee cake for brunch or as a great fall dessert (topped with whipped cream). It’s also perfect to take along to a tail-gate party as it can feed a large crowd. 

• 2 eggs, room temperature, slightly beaten
• 2 ¾ C. flour
• 1 ½ tsp. cinnamon
• ¾ tsp. baking soda
• ¼ tsp. salt
• 2 ½ C. Granny Smith apples, peeled and chopped
• 1 tsp. lemon juice
• 1 ½ C. sugar
• 1 C. cooking oil
• 2 tsp. vanilla
• 1 C. pecans, chopped and toasted

Grease and flour a Bundt pan and set aside. Combine flour, cinnamon, baking soda, and salt. In another bowl combine apples and lemon juice. In a large mixing bowl, stir together sugar, oil, eggs, and vanilla. Beat with an electric mixer on medium speed for two minutes. Add the flour mixture and beat on low speed until just combined. Fold in apples and pecans. (Batter will be thick). Spoon into Bundt pan. 

Bake at 350 for about 1 hour, or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 min. Carefully remove from pan. Cool cake on wire rack. Store in the refrigerator (or in a cooler) until ready to serve. Dust with powdered sugar just before serving.

 Submitted by Linda Hundt

Here is an easy version of my Grandma’s recipe 

• 1 homemade or prepared angel food cake (10”)
• 1 3.4 oz. pack of Jello instant lemon pudding
• 1 ½ C. cold milk
• 1 C. sour cream
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. grated lemon zest
• 1 8 oz. tub of whipped topping, thawed.

Tear the angel food cake into bite-size pieces. Place in a 13x9 inch pan. In a mixing bowl, combine the pudding mix, milk, sour cream, lemon juice, and zest. Beat until thickened, about two minutes. Spread over cake making sure pudding mixture is spread down and around all pieces of cake. Carefully spoon whipped topping on top. Chill at least four hours or overnight. Garnish with fresh strawberries, raspberries, or blueberries.