by Marjorie Simmons | May 18, 2016 | Recipes
Rhubarb Tea Cake This moist, tender cake is simple to prepare and offers a a terrific balance of sweet and lightly tart. We know you will love it! 2 cups rhubarb (thawed, if frozen) (About 4 med. stalks cut into 1/2-inch pieces)1 1/2 cups sugar (or sweetener of... by Marjorie Simmons | Nov 21, 2014 | Recipes
Triple Apple Cake This moist, beautiful Apple Cake will please all the apple lovers at your table! We hope you love it! 2 3/4 C white-wheat flour ( spooned and leveled)2 3/4 tsp baking powder1 1/2 tsp ground cinnamon1 tsp finely ground salt1 1/4 C brown sugar... by Marjorie Simmons | Sep 8, 2014 | Recipes
Here’s a plum delicious version of a French “tatin” or upside down cake featuring fresh fruit in a carmelized sauce on the bottom of a pan, which is served inverted. Soooo delicious! 12 T (1 1/2 sticks) unsalted butter, room temperature, divided 1 C... 
by Marjorie Simmons | Jun 13, 2014 | Recipes
Geyer Family "Old Fashioned" Shortcake This recipe makes the easiest, most delicious biscuit-style shortcake in the world*, which can be topped with any fruit for a dessert that will feed and delight a crowd.Chuck Geyer grew up with his mother, Eleanor Ruth... by Marjorie Simmons | Jun 3, 2013 | Recipes
Blueberry Cornmeal Loaf Cake 1 C fresh or frozen blueberries (but not thawed)1½ C plus 1Tbsp flour (divided)½ C cornmeal2 tsp baking powder2/3 C sugar½ tsp salt½ C yogurt (plain or flavored)¼ C water1 Tbsp lemon juice1 egg¼ C vegetable oil1 t grated lemon rind2 t...