HIGBEE'S MUFFINS

4 cups flour
2 T baking powder
1-1/2 t. salt
1 cup sugar
2 eggs
1-1/2 cup milk
1 cup melted margarine.

In large bowl, stir together flour, baking powder, salt and sugar

Beat together eggs and milk. Then add the dry ingredients. Stir GENTLY with fork, just til ingredients are moistened.

Stir in melted margarine

Divide among 24 paper lined muffin cups

Bake 25 minutes or til done

Debbie Lamvermeyer's Pound Cake

Sift together:
  3 cups sifted flour
  1 t. salt
  1/4 t. soda

Cream together:
  1 cup butter
  3 cups sugar


Will also need 1 cup sour cream


Add 6 eggs, one at a time to the creamed mixture, Beat  10 minutes.  Add 1 t. vanilla and 1 t. almond extract

Add dry ingredients alternately with 1 cup sour cream to the creamed mixture.  Beat well.

Pour into a greased 10" pundit pan

Bake at 325 degree for one hour
May need 15 minutes more
Cool 10 minutes in pan and remove.

Dust with confection's sugar or serve with fruit

Rhubarb Jam

7-1/2 cups rhubarb, cut fine
6 cups sugar
1 6-ounce container of strawberry jello

Mix rhubarb and sugar and let stand overnight

Bring to a boil and cook util tender stirring frequently about 20 minutes.  Remove from heat and add Jello. Stir until dissolved.

Pour into sterilized jars and seal. Store in freezer

AMISH RHUBARB CAKE

1/2 cup Crisco
1 cup brown sugar
1 cup white sugar
1 egg
2 cups flour
1 t. baking soda
1/2 t. salt
1 cup sour milk
2 cups chopped rhubarb
1 t. vanilla
1/2 cup chopped nuts
1 t. cinnamon

Mix Crisco, brown sugar,1/2 cup white sugar, and egg.  Beat well.

Add the flour, baking soda, salt, milk, rhubarb and vanilla.  Beat well and pour into a 9x13" cake pan

Mix the remaining sugar, chapped nuts and cinnamon and sprinkle the mixture over the top of the cake

Bake at 325 degrees for 50 minutes

From Gerry Gerg of Wakeman, OH