This lovely angel food cake recipe is very simple to make and makes for a perfect dessert for special occasions. We make a similar one at the shop that is very popular – our creamy Coconut Cloud Cupcakes. Serve with fresh or thawed frozen fruit of your choice and real whipped cream

• 12 egg whites (1 ½ cups)
• 1 ½ C. sifted powdered sugar
• 1 C. of sifted cake flour
• 1 ½ tsp. cream of tartar
• ¼ tsp. salt
• 1 C. sugar
• 1 ½ tsp. vanilla
• ½ tsp. almond extract

Whisk together the powdered sugar and cake flour and set aside. In a large bowl beat room-temperature egg whites, cream of tartar and salt until foamy. Gradually add regular sugar –2 tablespoons at a time, beating on high speed until stiff peaks form. Quickly beat in vanilla and almond extract. Sprinkle flour-sugar mixture, ¼ cup at a time, over beaten egg whites. Folding gently just till flour-sugar disappears. Spoon batter into a lightly oiled 10 inch tube pan. Gently cut through batter with a large knife to remove air packets.
 

Bake at 375 oven for 35-40 minutes or until top springs back when lightly touched. Turn pan upside down on plate. Cool completely. Loosen the sides of the pan with a knife and remove from pan.

• ½ C. butter
• ½ C. sugar
• 1 egg
• ½ tsp. vanilla
• 2 1/2 C. plus 1 Tbsp. of cake flour
• 1 ½ tsp. baking soda
• 1 tsp. cinnamon
• 1 ½ tsp. ginger
• ½ tsp. cloves
• ½ tsp. salt
• 1 C. molasses (I use Blackstrap for richer flavor)
• 1 C. of boiling water

Cream butter and sugar. Add egg and vanilla, then molasses and beat until blended. Add dry ingredients alternately with boiling water, mixing after each addition. Pour batter into greased and floured pan of choice. - 9 x13, bundt or two 8 or 9 in round. Bake at at 350 for forty five minutes. Let cool ten minutes and remove from pan if using round or bundt pans.
 

May add one cup of cinnamon chip or chocolate chips to batter before pouring into pan. Serve and garnish with whipped cream while still warm!

Submitted by Patty B.

My grandma Merritt passed away right after I was born but my older brothers and sisters had great memories of what a great cook she was. The entire Merritt family met at grandma and grandpa’s cottage in Port Huron several times a week. My sister said grandma could whip up a pie crust and pie in 15 minutes. I’m lucky to have most of her recipes. This one is from 1945. 

• 1 cup of chopped dates
• 1 tsp. baking soda
• 1 cup of boiling water
• A chunk of butter the size of an egg
• 2 cups of flour
• ½ tsp. of salt
• 1 cup of sugar
• ½ tsp. vanilla
• 1 egg 

Pre-heat your oven to 350 degrees. Pour boiling water over chopped dates and add both the baking soda and the butter. Soak till cooled. Mix together dry ingredients, add sugar, vanilla and the egg. Add dry ingredients. Mix. Add chopped dates and any remaining liquid. Pour into two small greased and floured loaf pans (or one large loaf pan.) Bake 45-50 minutes for one large loaf, 40 minutes for two small loaves.  A simple but super tasting treat!