Fruit Cocktail Cake

4 Tablespoons butter

1 Tablespoon soda

1 cup flour

1 cup sugar

1 egg

1 large can fruit cocktail, drained

3/4 cup nuts, cut up

2/3 cup brown sugar

Cream butter, add the cup of sugar, add egg, then flour mixed with soda. Add fruit cocktail. Stir until well blended and spread in a 9 X 13 pan. Sprinkle brown sugar and nuts on top. Bake at 350 for 25 minutes. Serve topped with whipped cream or ice cream.

This recipe is also from my community cookbook from the 1960's.

Apple Krisp

This recipe is from my mother's sister-in-law and is probably from the 1950's.

Grease a 13 X 9" cake pan and fill with sliced apples.

Add 1 cup sugar on top and salt to taste.

Topping:

1 cup brown or white sugar

2 cups oatmeal

1 stick butter

2 teaspoons cinnamon

1/2 teaspoon salt

2/3 cup flour

Mix ingredients and place on top of apples.

Bake at 350 for at least 30 minutes or until done.

Apple Torte

I found this recipe in my mother's recipe box. It is dated October 1979.

2 cups flour

1 cup dry oatmeal

1 cup brown sugar

3/4 cup oleo or butter

1/2 teaspoon salt

Mix until crumbly. Reserve 1 1/2 cups of the mixture for the topping. Put in a 9 X 13' pan, patting it down. Slice a 3/4 inch layer of apples on top of crust mixture.

Boil together until thick, 1 cup sugar, 1 cup water, 1 teaspoon cinnamon, 3 teaspoons cornstarch and 1 teaspoon vanilla.

Pour over apples and sprinkle reserved crumbs on top.

Bake at 400 degrees for 10 minutes, then 325 degrees for 30 minutes.

This is my mother's Perfect Pie Crust Mix recipe

4 cups flour

1 Tablespoon sugar

2 teaspoons salt

1 Tablespoon vinegar

1 3/4 cups solid shortening

1 large egg

1/2 cup water

Put dry ingredients in a bowl, mix. Add shortening. Mix with fork until crumbly. Beat 1/2 cup water, vinegar and egg. Combine all together with fork until moist. Divide into 5 parts, wrap each in wax paper. Chill at least 1/2 hour. Keeps for 3 days.