RECIPES from the LYON FAMILY

TEA CAKE
(from Mary Isabelle McFarlane (1874-1952), great-granddaughter of Philander Lyon; submitted by Kathy Moore, great-granddaughter of Mary Isabelle McFarlane)

Sift together
3 cups flour     2 cups white sugar     1 teaspoons salt
1 teaspoon cinnamon     1/4 teaspoon nutmeg
teaspoon cloves

Cut In: cup butter or margarine

Stir In
cup chopped raisins 
(or other dried fruit, such as dried cranberries)
cup chopped nuts
(Reserve 1/3 cup of the above mixture for topping)

Mix: 2 teaspoons baking soda into
2 cups buttermilk     1 teaspoon vanilla extract

Add the wet ingredients to the dry ingredients. Blend well. Pour into greased and floured loaf pans. Top with reserved dry mixture. Bake at 350 for 45 to 50 minutes. Test for doneness. Turn out of pans and cool. Store wrapped. NOTE: This is a very solid, moist cake, and is usually served in 1/2 inch slices. It keeps very well, and is actually more flavorful if kept wrapped for a day or two. It also freezes well.


JONNY CAKE
(from Joanna Lyon Gummer (1865-?),
sister of Amanda Lyon Ward)

1 cup sweet milk
1 cup sugar
1 egg
1 tsp. salt
1 heaping tsp. baking powder
1/2 cup wheat flour
2 level cups corn meal

Bake for about 1/2 hour until golden brown.

ROCKS
(from Joanna Lyon Gummer (1865-?),
sister of Amanda Lyon Ward)

cup butter     1 cups sugar     3 eggs, slightly beaten
2 cups flour     1 lb. dates, pitted and chopped
1 lb. walnuts, chopped
1 tsp. Soda dissolved in 2 tblsp. Water
1 tsp. Cinnamon     tsp. Cloves

Mix all together and form into balls. Bake until golden brown.

RECIPES FROM PEARL WARD (1887-1915) prwardrecipes
WARD-NASH FAMILY TREE wardnashtree           LYON-PAYNE-RANSIER FAMILY TREE lyontree
 wardrecipes WARD FAMILY RECIPES          spittlerrecipes SPITTLER FAMILY RECIPES

Also visit my Family website on Ancestry.com at  
http://trees.ancestry.com/fhs/home.aspx?tid=4590788
 


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