07/23/2007

Recipe of the Week

Kathy Esman, of Traverse City, sent along today's recipe. She said she got it years ago from her mother-in-law, Jennie Esman, who now lives in Scottsdale, Ariz.

"It was a favorite of hers and is now one of mine,” Kathy writes. "I have given this recipe to many people and it can be used in many ways. I sometimes bake with a 9-by-13 pan or two 8-inch round pans and frost, makes about 24 cupcakes, or use as shortcake with strawberries. Also can be used for pineapple upside down cake as the cake (just add your own pineapple, butter and brown sugar).”

One Egg Cake

• 2 c. flour
• 1&1/2 c. granulated sugar
• 2&1/2 t. baking powder
• 1 t. salt
• 1/3 c. oleo
• 1 t. vanilla
• 1&1/4 c. milk
• 1 egg

Beat flour, sugar, baking powder, salt, oleo, vanilla and milk well, then add the egg and continue to mix well. Bake in greased pans at 350° for 30 to 40 minutes for 9-by-13 pan or cupcakes 10 to 15 minutes.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered” apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.