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Spring in the Ozarks has always been a time for people to get out and visit relatives and neighbors. Of course, no
one would think of going empty-handed. A covered dish, a cake or cookies make the visitor even more welcome.
The following recipes, which date back several generations, are easy to make and carry, as well as delicious.
The Sunshine Cake from Claudia Stubblefield's kitchen is sure to brighten the day. This sponge cake recipe has
been a favorite in her family for five generations.
SUNSHINE CAKE
Beat yolks until light. Add to above mixture, folding in carefully. Fold in flour the same as sugar.
Bake in an ungreased tube pan for about 50 minutes. This cake requires a slightly warmer oven than angel food
cake (350°). Invert and cool.
The original recipe of this simpler sponge cake called for a saucer of milk. In the early days women usually did
not have measuring cups and spoons for exact measurements. Such directions as half an egg shell of water, a
saucer of milk or butter the size of a walnut were common.
SPONGE CAKE
Apple spice muffins make a good, light muffin which is great as a snack or hot bread to go with any meal.
Add liquid mixture to dry ingredients and stir in only until the dry ingredients are moist. Fill greased muffin pans
2/3 full. Bake at 400°, 20 to 25 minutes.
These cookies are very good to keep the cookie jar stocked up or to put in a child's lunch pail.
CARROT COOKIES
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