Several years ago a local group planned to collect recipes for a cookbook. Their plans were not completed. But they did submit a few recipes to the Ipswich Tribune as the first installment of recipes for the book. We decided we would publish those recipes as a column for the Ipswich Tribune, to run every other week.
Graham Gems
In memory of Stella Perrion
1 1/3 c. brown sugar
2 sticks oleo
2 eggs
2 c. sour milk
2 tsp. baking soda
4 c. whole wheat flour
Blend sugar and oleo, stir in egg. Fold in other ingredients. Fill muffin cups 2/3 full. Bake at 375º for 15 minutes.
Five Layer Rhubarb Dessert
In memory of Stella Perrion
Layer:
5 c. cubed rhubarb
1 c. sugar
1 sm. box strawberry or cherry jello
1 pkg. dry white cake mix
1 c. water
2/3 c. melted butter
Bake at 325º for 60 mins.
Spoon Doughnuts
From Evie Pond & Sherry Perrion
1 c. sugar
2 eggs
1 tsp. melted butter
1 c. milk
3 c. flour
2 tsp. baking powder
1 tsp. vanilla
1 tsp. nutmeg
Cream sugar, eggs and butter. Add remaining ingredients. Drop by spoonfulls in hot grease. I use a cookie scoop.
French Apple Dessert
6 c. apples
1/2 c. sugar
1 tsp. cinnamon
2 tbsp. flour
1/2 c. butter
1/2 c. brown sugar
1 c. flour
Mix apples, sugar, cinnamon and flour. Place in 9x9 baking dish. Blend butter brown sugar and flour, sprinkle over apples. Bake 15 min. at 400º. Reduce heat to 325º and bake for 25-30 minutes.
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