Funnel Cake, Cheese Cake, Blueberry Buckle

Funnel Cake        Ellen Diehl
Ellen "Bobbie" Diehl was known in Ocean Grove, NJ for her wonderful funnel cakes. The daughter of a Methodist minister, she and her family had a "tent" house next to the Great Auditorium for years. Traditionally, Bobbie would make her funnel cakes and serve them in the back yard - piping hot.

Sift together:
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 c sugar
Beat together:
2 eggs
2 c milk (whole or skim)
Mix all ingredients together until smooth. Fill iron skillet or electric frying pan 2/3 full with vegetable oil and heat to 375-400. Pour batter thru funnel into hot oil controlling flow with finger over bottom of the funnel. Make pinwheel circles or crisscross designs so that it all holds together. Brown, then turn and brown on the other side. Drain and serve hot with confectioners sugar.

Cheese Cake           Mary Corson

Best cheese cake ever!
Crumb Crust:
1 1/2 c graham cracker crumbs
1/4 c sugar
Place in a small bowl and blend in 1 stick melted butter. Press firmly on bottom and 2 1/2 inches up sides of a heavily buttered form pan. Chill.
The Filling:
3 8oz packages of cream cheese
1 1/2 c sugar
1/8 tsp salt
4 eggs
1 tsp vanilla
Let cream cheese soften in bowl. Blend in the sugar and salt. Beat until fluffy with mixer. Add eggs one at a time beating after each. Beat in vanilla.
Wrap aluminum foil around bottom of pan to prevent dripping. Pour chream cheese mixture on top of graham cracker crust and bake at 350 for 50 - 55 minutes or until firm in the center. Remove cake from oven. Let stand 15 minutes and reset oven to 450.
Topping:
2 c sour cream
1/4 c sugar
2 tsp vanilla
Combine these three ingredients and spread on top of cake. Return to 450 oven for 15 minutes.
Cool on a wire rack. Then cover and refrigerate.
This can be served plain or any fruit topping can be spooned on top.

BlueBerry Buckle        Jeanne Rechsteiner

Cream: 1/4 c shortening
            3/4 c sugar
            1 egg
Add:    1/2 c milk
            2 c flour
            2 tsp baking powder
            1/2 tsp salt
Mix in 2 cups of blueberries, drained well. (Stir in blueberries. Don't use a mixer.) Pour into greased 8x8 or 9x9 pan. Sprinkle with topping.
Topping:
1/2 c sugar
1/3 c flour
1/2 tsp cinnamon
1/4 c shortening or 1/2 stick butter
Bake at 350 for 45 minutes.