Our favorite recipes (Wilshire Ward LDS, 1957)

Take remainder of burnt sugar liquid and add 1 C. Water and 2 C. Sugar. Stir well and boil in sauce pan with lid on until it snaps. Remove and add ¢ 1b. butter or margarine, vanilla, and beat in slow motion in mixer until right consistency for spreading. Add 4 C. chopped walnuts and spread on cake. - "Mom" Braun - 37 CHEESE CAKE 8 Single Graham Crackers 24 oz. Cream Cheese 1/3 C. Margarine 2 Tsp. Vanilla 2 Tb. Granulated Sugar 4 Pt. commercially soured 4 Eggs Cream 1 C. Granulated Sugar 1 Tb. Granulated Sugar Method: Roll crackers to make fine crumbs. Melt butter or margarine and mix with crumbs and the 2 Tb. sugar. Line bottom and sides of 9" pie pan, patting crumbs part way up side of pan. Press crumbs firmly with palm of hand. Beat eggs well with electric beater. Gradually add sugar, beating well until lemon colored. Add cream cheese in small portions and mix until smooth each time. Blend in vanilla, turn mixture into crumb crust. Bake 25 mins.at 350 . Cool completely and then combine sour cream with the 1 Tb. sugar and spread on top of cake. Bake 5 mins. at 475°. Cool before cutting. - Julia Jones - CHEESE CAKE CRUST: 12 Double Graham Crackers 3 To. Sugar 1/8 Lb. Butter Roll crackers fine, add butter and sugar. Pat on bottom and sides of pan firmly. FILLING: 5 Eggs 5 Pkg. Cream Cheese 5/8 Cc. Sugar 1 tsp. Vanilla Beat eggs and cheese, sugar, vanilla. Pour into crust and bake 25 minutes in 350° oven. Cool 15 minutes. TOPPING: 1 Carton (small) Sour Cream, 3 Tb. Sugar, 1 tsp. Vanilla. Mix. Spread over top. Cook 5 minutes. Cool 1 hour and place in ice box. Serves 12. - Mrs. H. Harold Jackson - STANDARD CAN SIZES No. 1 - Square ........................ 11/4 cups 12 ounces ........................... 14 2/3 cups No. 300 ................................... 1 3/4 cups No. 1 - Tall ............................... 2 cups No. 2 ....................................... 2 1/2 cups No. 2 1/2 ................................... 3 1/2 cups No. 3 ---------------------------- 4 cups No. 3 - Squat -------------------- 2 3/4 cups No. 5 ---------------------------- 7 1/3 cups No. 10 -------------------- ------- 13 cups No. 1 - Square ------------------- 1 pound No. 2 1/2 - Square --------------- 21 ounces PROPORTIONS FOR LEAVENING AGENTS Baking Powder - one teaspoon to each cup of flour or 1 3/4 to 2 teaspoon tartrate powder. 1 to 1 1/2 teaspoons phosphate powder. 1 teaspoon S.A.S. phosphate (double action powder). Baking Soda - 1/2 teaspoon to 1 cup sour milk 1/2 teaspoon to 1 cup molasses. 1/5 teaspoon to 1 ounce (square) chocolate. 1/2 teaspoon with 1 teaspoon cream of tartar is equal to 1 teaspoon tartrate baking powder. Yeast - 1/4 to 1 cake with 1 cup liquid depend- ing upon the kind of flour used and the speed of rising desired. CHEESE TORTE CRUST: 20 Graham Crackers + Lb. Butter + C. Sugar Melt butter, set aside. Roll Graham Crackers into crumbs, add sugar, then add crumb mixture to the melted butter and mix thoroughly. Line 8 x 8" pan FILLING: 12 oz. Cream Cheese e Eggs i bor % C. Sugar + tep. Vanilla Have cheese at room temperature. worked cheese by using mixer; add eggs, then sugar gradually, and vanilla. Fill Graham Cracker crust. Bake 35 minutes in 350° oven. Remove from oven and spread topping on top. Let cake cool and then place in refrigerator for sions hours until chilled. TOPPING: 1 C. Sour Cream 2 Tb. Sugar ~ tsp. Vanilla Mix together and place on cake. - Evelyn Murkly - CHOCOLATE CAKE m7 Lb. Butter 1 Cc. Buttermilk 1: C. Sugar 2 Scant C. Cake Flour 1 Scant tsp. Soda 2 Sq. unsweetened 2 Eggs chocolate (melted) 1 tsp. Vanilla Method: Sift flour and soda together. Cream butter and sugar well, add eggs one at a time, beating well after each is added - Add melted chocolate. Mix well. Add flour and buttermilk alternately, a little at a time.