Scrumptious Sunday / Blueberries

GRANDMA's BLUEBERRY LOAF CAKE

1/4 cup butter

1 cup sugar

1 egg, separated

1 cup milk

1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 pint blueberries

Beat the butter and sugar until creamy. Add the beaten egg yolk. Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.
Last of all, gently fold in the whites beaten to a stiff froth.
Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.
Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.

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14-CARAT FIG CAKE

Today is National Fig Day!

2 egg whites
2 eggs
2 c. flour
2 c. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 1/2 c. pureed figs
2 c. grated carrots
1 (8 oz.) can crushed pineapple, drained (juice reserved)
1 c. seedless raisins
1/2 c. chopped walnuts
1 c. powdered sugar for glaze (optional)

Lightly beat together eggs and egg whites. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts. Stir until blended.
Turn into 9x13 inch baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees for 35-40 minutes or until cake tests done in center.
While cake cools, blend together powdered sugar and 2 tablespoons reserved pineapple juice until smooth and of spreading consistency. Drizzle over cake. Makes 24 servings.

PUREED FIGS:
2 c. dried figs3/4 c. water2 tsp. vanilla
Puree figs, water and vanilla in blender or food processor. Makes 1 1/2 cups.

Easy Oreo Cake

1 pkg. Pillsbury Plus white cake mix

1 1/4 c. water

1/3 c. oil

3 egg whites

1 c. coarsely crushed Oreos

Heat oven to 350 degrees. Grease and flour two 9 or 8 inch round cake pans. In large bowl combine all cake ingredients, except crushed cookies, at low speed until moistened. Beat 2 minutes at highest speed. Gently stir in 1 cup coarsely crushed cookies. Pour batter into prepared pans. Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans.

FROSTING:
3/4 c. shortening

3 c. powdered sugar

1 tsp. vanilla

2 egg whites

In small bowl, combine 1/2 cup of powdered sugar, shortening, vanilla, and eggs. Blend well. Beat in remaining powdered sugar until frosting is smooth and creamy. Fill and frost cake. Garnish with Oreos and-or Oreo crumbs.