Cup Cakes

In 1-Adeline (Addie) Kizer Dodd 1855-1937, FAMILY: MATERNAL LINE (BEE) on December 3, 2009 at 6:41 am

1 1/4 C sugar
1/2 C shortening
2 C flour
3/4 C milk
2 eggs
1 teaspoon vanilla

Cream sugar & shortening together. Add all other ingredients & beat 2 minutes. Bake in cup cakes 375 for 10-15 minutes.

Variations may be made — pieces of apple & cinnamon is what my Grandma Dodd used to add.

Also 1 cup blueberries will make dessert blueberry muffins.

(Editor’s note: The top of the recipe notes that it’s from Round O. Interesting that the older recipe from Round O doesn’t call vanilla flavoring “vanilla” — it just calls it “flavoring.” It also slightly changes the order in which you mix the ingredients together, and says you can make it as a layer cake.)

  1. Grandma used to always bake mixing the batter from scratch (like this recipe). I can remember how creamy the sugar and shortening looked and how important it was to have the shortening blended with the sugar before you mixed in the flour. The flour Grandma baked with was always “Self Rising” so it already had baking powder and salt in it. The term shortening could be replaced with oleo or butter.

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