This is something that LauraSiobhan brought to the house for baking goodness. She used egg substitute to make it Laura friendly, but real eggs would do nicely as well. Laura left out the walnuts and I didn’t miss them in the least.

The recipe yields one Bundt pan or two 9″ x 5″ loaves.

5 cups all-purpose flour
1 1/2 cups sugar
2 tbs baking powder
1 tsp salt
3/4 cup butter or margarine
1 1/2 cups walnuts, chopped
4 eggs
2 cups milk
2 tsp vanilla extract
3 cups fresh or frozen blueberries (one 16 oz. bag of frozen blueberries works well – do not thaw)

Preheat overn to 350 degrees. Grease and flour 10-inch Bundt pan.

In large bowl, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles fine crumbs. Stir in chopped walnuts. In small bowl, beat eggs slightly; beat in milk and vanilla until wel mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into Bundt pan.

Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

280 calories per serving (24 servings in entire recipe)

Another recipe on the same page with Grandma Grimm’s Oatmeal Cookies. Again, I assume they are just as tasty. They definitely have the most thorough directions of them all.

1/2 cup shortening
1 cup brown sugar
1 egg
1 3/4 cup flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1/4 cup thick sour milk (no idea what that means)
3/4 cup broken pecans
1 cup candied cherries, cut in halves
1 cup dates, chopped

Cream shortening and sugar well. Stir in well beaten egg. Stir in flour, salt, soda, sifted together alt with milk. Then add pecans, cherries, dates. Lastly add all flour. Drop by teaspoon on greased baking sheet. Put pecan half on top of each cookie. Makes 3 dozen cookies.

I couldn’t follow what order Grandma Grimm intended for items to be combined, so I just copied her words exactly. Again, there were no baking instructions, but I can assume 375-400 and 8-10 minutes.

This recipe was on the same page with the famous Grandma Grimm Oatmeal Cookies. I can only assume they are just as tasty.

1 cup shortening
1 1/2 cup sugar
2 eggs, beat until blended
1 1/2 tsp vanilla extract
1/4 cup milk
3 cups flour, sifted
1 tsp baking powder
1/2 tsp salt

Combine all wet ingredients. Sift in flour and baking powder. Add salt last.

There are no directions for what temp to bake them at or for how long, but most cookies are 375 for 8-10 minutes. Just try it out and see what you get.

I think this is the only reason my parents ever had alcohol in the house. Mom originally would make this in a Bundt pan, but lately has been making cupcakes and tiny loafs because she likes the crispy edges. Just reduce the time a little.

Cake
1 Duncan Hines Supreme yellow cake mix
1 large package instant vanilla pudding
4 eggs
1/2 cup wesson oil
1/2 cup cold water
1/2 cup Bacardi light rum
1/2 cup chopped pecans

Grease and flour an angel food cake or Bundt cake pan. Sprinkle chopped pecans in bottom of pan. Mix all other ingredients and pour over nuts.

Bake @ 325 degrees for 1 hour. Cool 10 minutes, then remove from pan. While still warm, prick top with fork and pour glaze over cake.

Glaze
1 stick butter
1 cup sugar
1/2 cup water
1/4 cup rum

Mix and boil butter, sugar and water. Add rum. Allow glaze to cool approximately 5 minutes.

I asked Rich if this should be under Desserts or Breads and he immediately said, “Dessert. You wouldn’t make a sandwich out of it would ya?” So let it be written, so let it be done.

As a note, if you don’t have sour milk sitting around, you can put a bit of vinegar in good milk to “sour” it.

1 cup sugar
1/2 cup Crisco
1 egg
5 tbs. sour milk
1 tsp soda
1/2 tsp salt
1 1/2 cup unsifted flour
1/2 cup nuts
2 mashed bananas (preferrably well done, almost brown)

Mix all ingredients and pour into standard loaf pan.

Bake @ 325-350 degrees for one hour (may be less). Be sure to check at 45 minutes or so. If an inserted straw comes out clean, then the bread is done.