SPICE CHIFFON CAKE

 2 EGGS, separated

1/2 cup GRANULATED SUGAR

2 1/4 cup FLOUR

1 teaspoon BAKING POWDER

3/4 teaspoon SODA

1 teaspoon SALT

3/4 teaspoon NUTMEG

3/4 teaspoon CLOVES

3/4 teaspoon CINNAMON

1 cup BROWN SUGAR

1/3 cup VEGETABLE OIL

1 cup BUTTERMILK

Heat oven to 350 degrees. Grease and flour pan(s) (8" or 9" or a 13"x9"). 

Beat egg whites until frothy. Gradually beat in granulated sugar. Continue beating until very stiff and glossy.

Measure flour by sifting. Blend flour, soda, baking powder, salt, and spices in a separate bowl. Add brown sugar, oil and 2/3 cup of buttermilk. Beat for 1 minute at medium speed. Scrape sides. Add remaining buttermilk and egg yolks. Beat for 1 minute scraping sides frequently, fold in meringue.

Pour into pan(s). 

Bake:

Layers 30-35 minutes

Oblong pan 40-45 minutes

SUGAR COOKIES

In a large mixing bowl, combine:
4 cups FLOUR
1 teaspoon SALT

Add: 
1 cup SHORTENING and cut into flour mixture.

In a separate bowl, combine and cream until fluffy:
2 EGGS
1 1/2 cup SUGAR
1 teaspoon VANILLA

In another bowl mix:
1 cup SOUR CREAM
1 1/2 teaspoons SODA

Combine egg and sour cream mixtures. Blend into flour mixture. Refrigerate.
Roll odough to approximately 1/2 inch depth.  Cut with your favorite cookie cutters. Place on an ungreased cookie sheet. Sprinkle with colored sugar unless you plan to frost the cookies. Bake at 375 degrees for approximately 12 minutes or until golden brown. Cool on rack.

Enjoy!