TREATS FOR EASTER

If you're like many of the cooks across the country, this weekend your meal will consist of Baked Ham and Sweet potatoes. Of course, you'll side those main dishes with some other dishes--whatever your favorite might be.

That makes a fine Easter feast but, when it comes time to finish off the meal, why not serve something different for your family.

Many people don't realize that you can use those Sweet Potatoes in other ways than for part of the main meal. For example, this week I'll give you a recipe for a wonderful cake that is made from those same Sweet Potatoes. It's a recipe that has been around for a lot of years and dates from Grandma's days. Give it a try and I'm sure you'll like it.

I'll also give you a recipe for a simple, but great tasting cake that uses Honey as one of the ingredients. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SWEET POTATO CAKE

1 1/2 Cups Flour (Sifted)

1/3 Cup Shortening

2 1/2 teaspoons Baking Powder

2 Eggs (Beaten)

1 Cup Hot Sweet Potatoes (Mashed)

3/4 Cup Sugar

1/4 teaspoon Salt

1 teaspoon of Cinnamon or Nutmeg (Your Choice)

1/2 Cup Milk

2 Tablespoons Lemon Juice

Sift together the Flour and Baking Powder. To the Hot Sweet Potatoes, add the Shortening, and the Beaten Eggs. NOTE: Be sure the Potatoes are HOT. Add the Sugar, Salt and Cinnamon (Or Nutmeg) and beat thoroughly. Add the Flour and Milk (In small portions) alternately and beat between each addition. Add the Lemon Juice and mix completely. Pour the batter into a greased loaf pan and bake in a slow oven (325F) for 60 to 65 minutes. Makes one 8X4 inch cake. If you should need more than one cake, simply double or triple the recipe. Frost with your favorite frosting. You may add nuts to the top of the cake if desired. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

HONEY ONE-EGG CAKE

2 Cups Cake Flour (Sifted)

2 teaspoons Baking Powder

1/4 teaspoon Salt

1/3 Cup Shortening

1/2 Cup Sugar

1/2 Cup Honey

1 Egg (Unbeaten)

1/2 Cup Milk

1 teaspoon Vanilla

Sift all the dry ingredients together. Cream the Shortening and Sugar together until they are fluffy. Gradually add the Honey, beating after each addition. Add ½ Cup of the dry ingredients and beat well. Add the Egg and beat well. Add the remaining dry ingredients alternately with the Milk (In small amounts), stirring gently between additions. Stir only enough to blend the ingredients. Add the Vanilla and stir gently. Bake in a greased cake pan in a moderate oven (375F) for 30-35 minutes. Makes one 8 inch cake. Frost with your favorite frosting.

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