Recipes from Mom’s Bake Shop

- Posted on Sep 01, 2010 - 04:12 PM


2 c. all-purpose flour

1 c. sugar

½ tsp. baking powder

½ tsp. baking soda

1½ c. fresh or frozen blueberries, raspberries and blackberries

2 eggs, lightly beaten

1 c. (8-oz.) sour cream

½ c. vegetable oil

½ tsp. vanilla extract

In a bowl, combine the flour, sugar, baking powder, baking soda. Add berries and toss gently; set aside. Combine the eggs, sour cream, oil and vanilla; mix well. Stir in dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400°F. for 18-22 minutes or until a toothpick inserted come out clean. Cool for five minutes before removing from pan to wire rack.


2 c. all-purpose flour

½ c. white sugar

½ c. brown sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. ginger

1/8 tsp. cloves

3 c. shredded carrots

1 c. oil

3 eggs

1 c. crushed pineapple in juice

1 c. chopped walnuts

1 c. raisins (optional)

In mixing bowl, combine all dry ingredients. Add carrots, oil, eggs, pineapple, nuts and raisins. Grease and flour loaf pans (Baker’s Joy can be used). Bake at 350°F. about 35 minutes or until a toothpick inserted in center comes out clean.



½ c. butter, softened

1 pkg. (3-oz.) cream cheese, softened

1 tsp. vanilla extract

3¾ c. confectioners’ sugar

2 or 3 Tbs. milk

1 c. chopped walnuts

Mix well and spread frosting between layers; over top and side of cakes. If decorating cake, tint ¼ c. reserved frosting orange and ¼ c. frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert a #7 round pastry tip. Fill bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf frosting tip and using the green frosting, pipe a leaf at the edge of each carrot. Store cake in refrigerator.


"Pies with cream topping do not do well in this hot weather we are having. They are great for when it gets cooler." Here’s a good pie that will not melt when transported from one place to another. 

2 c. cooked and mashed sweet potato

½ c. butter (1 stick)

2 c. granulated sugar

1 small can (½ c. plus 2 Tbs.) evaporated milk

1 tsp. vanilla

3 eggs, beaten

1½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves

2 prepared pie shells, unbaked

Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs and spices; mix well. Pour into the prepared pie shells. Bake in 350°F. oven for about 1 hour or until set. Makes two pies. Cool and serve.