Combine dry ingredients. Save 1 tbs of mixture.

Combine eggs, milk, and margarine and add to rest

of dry ingredients. Stir until well moistened. Toss

blueberries with reserved flour mixture and stir into

batter. Spoon into greased muffin pans. Sprinkle

with almonds and 41 tbs sugar. Bake in cardboard

oven at 400 for 15 minutes.

HAWAIIAN PIE

stick margarine, melted

cup sugar

eggs, slightly beaten

/2 cups coconut

/2 cups raisins

/2 cups chopped nuts of choice

tsp vanilla

tsp white vinegar

unbaked pie shell

HICKORY NUT CAKE

cup hickory nut meats

Combine margarine, sugar, and eggs in small pot.

Add remaining ingredients, mix well and pour into

pie shell. Put large pot lid upside down in bottom of

Dutch oven and place pie on lid. Bake at 350 for 30

minutes. Let stand in oven about 5 minutes after

removing from coals ore attempting to remove pie.

3/4 cups shortening

1 1/2 cups sugar

3 cups flour

3/4 tsp salt

5 tsp baking powder

1 1/2 cups milk

3 egg whites, beaten until stiff

tsp vanilla

Thanks to Mike Audleman -- a Prodigy Scouter

Combine shortening and sugar. Mix well. Place

flour, salt, and baking powder into gallon zip-lock

and shake until well mixed. Pour milk into medium

pot and add dry ingredients to make batter. Stir until

smooth. Add hickory nut meats and vanilla. Fold in

beaten egg whites. Pour batter into greased cake

pan and bake in cardboard oven Eat 350 for 45

minutes or until knife inserted into center comes out

clean.

MAPLE CUSTARD PIE

cup brown sugar

/4 tsp maple extract

tbs cornstarch

eggs, beaten

uncooked pie shells

1/2 cups scalded milk

tbs margarine, melted

/2 cups cold milk

pinch of salt

nutmeg

MOLASSES CAKE

cup sugar

Mix sugar, maple extract, melted margarine into

scalded milk in medium pot. Combine in small pot

cold milk and cornstarch and mix well. Add to sugar

mixture along with salt and eggs. Beat well. Pour

into pie shells. Place large pot lid upside down in

Dutch oven. Put pie shell onto pot lid and bake at

3 eggs, beaten

1 tsp baking soda

1/2 tsp ginger

2 cups flour

1 cup light molasses

1/2 tsp salt

bake another 25 minutes at 350.

50 for 10 minutes. Top with nutmeg and

1/2 tsp ground cloves

1/2 tsp cinnamon

cup margarine, softened

Thanks to Mike Audleman -- a Prodigy Scouter

Cream together margarine and sugar. Add eggs

and blend well. Add molasses. Combine cloves,

cinnamon, ginger, salt, and flour. Mix well. Add 1

cup boiling water to mixture. Then add baking soda

and stir. Combine flour mixture slowly to margarine

mixture. Batter will be thin. Don't add more flour.

Pour batter into greased floured cake pan and bake

in cardboard oven at 350 for 45 minutes. When still

warm, turn

BLUEBERRY MUFFINS

cups flour

/3 cups sugar

tbs baking powder

/2 tsp salt

/2 tsp nutmeg

eggs, beaten 1/2 cups milk

/2 cups margarine, melted

/4 cups blueberries

/4 sliced almonds

tbs sugar

upside down onto plate and serve.

The Geezer Cookbook

-- 52 --

Dwayne Pritchett