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Aunt Judy's Cookbook

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Aunt Judy's Cookbook - Page Text Content

S: MeMa Judy's Cookbook

FC: MeMa Judy's Cookbook | made with love for Jan, Marsha, and Stephenie

1: For years Woodard has urged me to create a cookbook for our girls. Knowing what a challenge it would be, I just let it go in one ear and out the other. This year he finally succeeded in persuading me. As I am a "taste" cook, getting recipes down on paper is a challenge. Chicken Salad, cole slaw, potato salad, etc. may use one half cup Miracle Whip this week and a full cup next week, depending on how strong the hen is etc. However, I have given it my best effort; making each dish and putting the recipe on paper, trying to make all of the instructions clear and accurate as possible. This recipe book is a labor of love. I pray that each of you will find joy and pleasure in using it. Hopefully, the grandchildren will enjoy it for years to come. I love you! MeMa I want to give Meredith J. Cantrell a great big hug and thank you for helping with this cookbook. She has been my editor in chief and done an excellent job. Thanks Meredith, Love you! Aunt Judy

3: Index | Main Dishes...................................................... 1-4 Papa's Grilling Instructions............................... 5 Sauces.................................................................. 6 Side Dishes and Casseroles............................ 7-10 Soups............................................................. 11-15 Salads............................................................ 16-18 Preserves and Pickles................................... 19-20 Breads............................................................ 21-22 Party Foods................................................... 23-26 Muffins and other Sweets............................. 27-30 Cookies........................................................... 31-34 Puddings and Pies........................................ 35-48 Candies.......................................................... 49-52 Cakes.............................................................. 53-72 Helpful Hints................................................. 73-74

4: FRIED CHICKEN One 2 1/2 to 3 pound fryer Cut up chicken, salt and pepper. Mix together 3/4 cup flour and enough water to make a loose paste. Dip chicken in paste and coat well. Drop in hot peanut oil and fry til done, about 15 to 17 minutes depending on the size of piece. Pierce with fork and if juices are not red, should be done. COUNTRY FRIED STEAK Cut tenderized round steak in fry size pieces. Salt and pepper. Coat with flour. Heat peanut oil in frying pan about l/2” deep. Drop steak into pan and brown, turning over to brown other side. Take up and drain on paper towel. Drain off all oil, keeping only crumbles from steak in pan. Add about 1/3 cup water. Mix flour and water til flour is dissolved. Add mixture to liquid in pan and stir til smooth, adding enough water to make gravy desired thickness. Heat on stove on medium heat til gravy thickens, constantly stirring. May need to add more water and probably a little salt. I like to add dried onions to my gravy, and chopped raw onions can be used also. Can add a couple of pieces of steak to gravy if desired. For country style steak, add all steak to gravy along with a enough water to accommodate steak. Simmer a bit. STEAK GRAVY Steak gravy can be made by draining oil from pan steak has been cooked in. Add about 1/3 cup water to drippings and stir well. Add 1/2 package Lipton onion soup mix and 1 can cream of mushroom soup to drippings. Stir well and cook over medium heat til smooth and heated through. May need to add more water. Can add steak to gravy or serve as country fried. | 1

5: PORK CHOPS Salt, pepper and flour each pork chop cut for frying. Drop in about 1/2” peanut oil already hot, cooking over medium high to high heat,depending on thickness of chop. Brown on each side. Drain grease. Add about 1/3 cup water to drippings. Mix flour and water til flour is dissolved and a little thicker than milk. Add to pan drippings along with a little water and probably salt. Simmer til thickens, stirring to keep from sticking. Can add more water, if needed. RIB ROAST Salt and pepper roast. Wrap in foil and place in roaster. Add enough water to pan to cover the bottom well. Cover with lid. Bake at 500 for about 12 to 15 minutes per pound. Check with sharp knife by sticking in roast to see how red the juice is. For a medium well roast, probably need to cook a little longer. Let roast sit about 20 to 30 minutes before serving. TURKEY Wash turkey. Rub outside of turkey with oil. Rub the turkey inside and out with salt. Put a pat of butter between skin and meat at thick part of thigh. Wrap turkey in foil and place in roaster, add a quart of water to bottom of pan and bake an ll pound turkey til done about 3 1/2 hours. Rub turkey with butter to help with browning process. | BAKED HAM Smithfield Sugar Cured Ham, I personally am not fond of the spiral cut ones. Wrap ham in foil good. Place in roaster pan with bottom of pan covered in about 1/2 inch of water. Bake at 325 to 350 for about 15 minutes per pound. Check with knife to see if tender. As soon as tender, remove from oven. Do not overcook. | 2

6: POT ROAST 4 to 6 pound beef roast 1 can of cream of mushroom soup 6 medium potatoes, quartered 1/2 package Lipton onion soup 6 carrots, cut into 2" pieces Brown roast on all sides in a little oil in a pan on top of stove. Place roast in roaster pan with cream of mushroom soup and 1 can of water and package onion soup mix. Bake in over until tender. Add carrots and potatoes. May need to add more water as roast cooks. Roast can be placed in a slow cooker to cook also. | BEEF STEW 3 to 4 pounds beef stew onions 1 can beef broth Rinse beef, and add to pot, along with beef broth, water, and either raw onions or dried onions. Season with red pepper, salt and black pepper to taste. Cook til tender. Can add potatoes and carrots or any other vegetables desired about 1 hour before serving. (vegetables...mushrooms, peas,) | BREAKFAST OMELET 6 eggs 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard (optional) 4 slices bread 1 pound hot sausage, browned and drained 1 cup grated sharp cheese Brown sausage, drain. Layer in lightly buttered baking dish. Bread, sausage, cheese, egg. Bake 325 about 45 minutes. Can prepare the night before and place in fridge. Extra pepper can be added. | 3

7: BARBECUE SAUCE 2/3 cups vinegar 1/2 cup water 3 tablespoon ketchup red pepper to taste 1/2 cup sugar Heat all ingredients on stove til thoroughly hot. Add enough sugar to make sauce taste sweet. | BARBECUED RIBS Country style backbone 1/4 cup vinegar 1 teaspoon red pepper Cook ribs in a large boiler with water, vinegar, red pepper and salt. When tender, drain ribs and put into a roaster and add a generous amount of barbecue sauce; simmer in oven. Sometimes, I brown the ribs in oven before adding sauce. I think it adds flavor. | Chicken Salad 1 6lb hen, salted, boiled til tender, deboned and cut up. 3 to 4 eggs 1/2 cup chopped sweet pickles 3/4 cup miracle whip (or more) 1/4 to 1/2 cup pickle vinegar scant 1/4 cup sugar Chop eggs. Mix ingredients together. Can add poultry seasonings, if chicken is too mild (1/2 teaspoon). Chicken salad is a to taste dish. This is just a basic guide. Can add celery if desired. | 4

8: PAPA'S GRILLING INSTRUCTIONS | PORK CHOPS Turn grill on 450 and preheat, add 1 1/4" thick chops, salted and peppered to grill and turn heat down to 350. Cook about 30 minutes til thoroughly done, turning to brown on both sides. CHICKEN Preheat grill to 300 to 325. Add halves or quartered chicken pieces, skin side up. Cook at least 2 to 3 hours. Do not turn over until about 5 minutes before taking up if you want a crispy skin. Take up and add sauce. STEAK Preheat grill to 450. Salt and pepper a 1 1/4 to 1 1/2" filet or rib eye steak and add to grill. Cook 8 minutes and turn over and cook about 8 more minutes. If like steak medium or well done, will need to cook a little longer. HAMBURGERS Preheat grill to 450. Make hamburger patties reasonably thin, salt and pepper. Cook on each side about 10 minutes each til completely done. TURKEY Prepare turkey just like you are going to cook in oven. Place roaster pan in grill and cook til done. Frees up oven for other things when preparing a lot of food for the holidays. Keep lid closed. | 5

9: Barbecue Sauce 2/3 cup vinegar, if vinegar is too strong, add a little water 3 tablespoons ketchup 1/3 to 1/2 teaspoon ground red pepper to taste 1/2 cup sugar Mix and heat all ingredients on stove. Can add 1/2 stick margarine if desired when using on lean meats such as pork chops. I usually use without margarine. I like my sauce to be sweet and hot. If not sweet or hot enough, add a little more sugar or pepper. | Sauces | Kathy's Barbecue Sauce 2 cups vinegar 2 cups ketchup 2 teaspoons paprika 4 teaspoons Worcestershire sauce 4 teaspoons dry mustard 2 teaspoons onion flakes 1/2 tablespoon crushed red pepper 1/2 teaspoon black pepper Mix and pour over 3/4 box light brown sugar, add 3 ounces Texas Pete ( about 1/2 of a 6 ounce bottle.) Heat til mixed well. | Ann's Barbecue Turkey Sauce 1 bottle Hunts barbecue sauce 1/4 bottle Kraft barbecue sauce 1/4 cup ketchup red pepper to taste a little molasses Mix and heat all ingredients on stove. | Recipe from Kathy | Jones | Recipes from | Ann | Blanton | Ann's Barbecue Pork Sauce 1 bottle Scott's barbecue sauce 3/4 bottle George's Special barbecue sauce 1/2 cup vinegar 1/2 cup brown sugar no pepper needed Mix and heat all ingredients on stove. | 6

10: Sides | CHICKEN DRESSING (Grandma Jackson's basic recipe) 1 quart chicken or turkey broth 1 cup chopped celery 1/2 cup onions, chopped 1 10” cake corn bread 3 package Premium crackers, crushed 1 can chicken and rice soup 4 eggs, boiled and chopped poultry seasoning to taste chopped chicken or turkey, about 1 to 2 cups Combine broth, onions, celery and poultry seasoning. Cook until onion and celery is tender. Bake cornbread. In large container, crumble cornbread into small pieces, add crackers, and eggs, and cover with broth mixture. Use more crackers if needed. Mixture should be just a little sloppy so it won't be too dry. You can add more broth if mixture tends to be dry. I mix to taste adding poultry seasoning, or salt mostly if needs something. If flat tasting, may need more celery. Sometimes, I add a little celery salt, too. I grease a pan, and make patties, and bake in a 500 degree oven til brown on bottom and turn over and brown other side. | CHICKEN PASTRY Boil a 6 to 7 pound salted hen til tender. Can use a broiler chicken, if desired, but I prefer the broth from a hen. Remove chicken from broth. Set broth in refrigerator overnight. Remove from refrigerator and skim off all fat. Heat broth til boiling, taste to see if it is salty enough. Add Anne's or other frozen pastry according to directions, adding black pepper at intervals. If broth is too mild, Swanson Chicken Broth and 2 or 3 chicken cubes improves the flavor. If you wish to make your own pastry use: 3 cups self-rising flour 1 egg well beaten 1 cup boiling water Make a well in flour; add water and stir. Add egg while mixing with flour. Mix well and knead. Pinch into 4 or 5 parts, roll out. Cut into thin strips, lay on wax paper and cover with towel to sit overnight. | 7

11: STEWED APPLES 1 can pie apples 1/3 to 1/2 cup sugar 2 teaspoon cinnamon 2 tablespoon butter Combine apples, sugar, cinnamon and butter in a sauce pan. Simmer on stove until apples are hot. Must use low heat. This is good to add 1 small 4 ounce can crushed pineapple also. | CANDIED YAMS Six or eight medium sized baked sweet potatoes. Peal potatoes and slice in about 2 inch chunks. Mix 3/4 cup sugar with enough water to melt and 3 to 4 teaspoons cinnamon. Pour over potatoes. Dot with about 6 pats of butter. Bake in oven til mixture completely melted about 20 to 30 minutes. Can add more water if liquid begins to candy or get too thick. | FRIED SQUASH 5 or 6 small squash, sliced thin crossways 1/2 cup flour Salt and pepper squash, stir in flour, trying to keep each piece separate. Heat oil on high heat, drop in squash and fry till just begin to brown and get crisp. Do not cook too long. Golden brown is better. | 8

12: FRENCH FRIES Peal about 8 to 10 potatoes and slice for fries. Heat about 1 1/2 to 2 cups of peanut oil til hot, add about half of fries, when they resume cooking well, add balance of fries. Do not stir til about half done, then stir very gently. (Oil does not need to cover fries completely). I use regular red potatoes. | CREAMED POTATOES Peal desired number of potatoes and cook til tender. When ready to cream, use sour cream and milk to mix. Salt and pepper to taste. | TWICE BAKED POTATOES To left over creamed potatoes, add additional sour cream, chives, bacon bits, and cheese. Top with cheese and bake 350 to 400 til warm all the way through | BARBECUED POTATOES 5 pounds potatoes, drained 16 ounces (1/2 bottle) ketchup bacon grease 1 tablespoon vinegar Texas Pete to taste Salt and pepper to taste Cayenne pepper if desired Mix all ingredients together. Add potatoes and some water, if needed. Boil, then simmer. Serves about 50 people. | GREEN BEAN CASSEROLE 2 cans whole green beans, drained and chopped 1 can cream of chicken soup 3/4 cup milk 1 1/3 cups french fried onion rings Mix soup and milk. Add beans and 2/3 cup of onion rings in 1 1/2 quart casserole dish.. Pepper to taste. Bake 350 for 30 minutes. Top with remaining onion rings, and bake 5 more minutes. 6 servings. | 9

13: SAUSAGE CASSEROLE 2 pounds hot bulk sausage, fried and drained 2 8 ounce sticks cream cheese 3 cans crescent rolls a little extra red pepper, if desired Mix cream cheese with the sausage while the sausage is hot. Line a baking dish with rolls. Spread the sausage and cream cheese mixture over the rolls. Top the mixture with rolls. Bake 350 til rolls are done. Serves 6 people. | Casseroles | HASH BROWN POTATOE CASSEROLE 2 pound frozen shredded hash browns 1/2 cup margarine, melted 1 pint sour cream 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoon dried onions, or1/3 cup chopped onions 1 can cream of chicken soup 2 cups sharp cheddar cheese Spray 9 x 13 baking dish with Pam. Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into prepared pan. Bake in 350 oven for 35 to 40 minutes. If using chopped onions, will need to cook onions in melted butter before adding to casserole | Recipe | Kathy Jones | from | 10

14: Soups | CHILI 2 to 2 1/2 pounds ground beef 1/4 to 1/3 cup sugar to taste 1 to 1 1/2 32 oz. bottles of ketchup hot chili powder to taste Break up beef in water into small pieces and heat til turns brown. Drain off all water. Add ketchup, sugar and chili powder, may need additional ketchup. Stir together and continue to heat on low to medium temperature til flavor is set. This is good served on hot dogs, hamburgers, and as a sauce for spaghetti. | CHILI/SPAGHETTI Boil spaghetti noodles and top with chili and Parmesan cheese. | Favorite | Grandchildren Favorite | CHILI BEANS 1 28 ounce can Bush's original baked beans 1 1/2 cups chili recipe 1/3 cup ketchup 1/3 cup sugar hot chili powder, about 1 to 1 1/2 teaspoons Mix together and heat in a sauce pan til heated through well. | 11

15: LINDA'S CHILI BEANS 2 pounds ground beef seasoned, cooked and drained 2 stalks celery 2 medium onions, chopped Hot chili powder, 2 or more heaping tablespoons Splenda or sugar to taste Cayenne pepper Texas Pete.... a little 5 16 oz. cans Bush Chili Beans 2 cans Tomato Soup 2 cans Rotel tomatoes Saute onions in pan beef was cooked in. (I use margarine) Add to meat. Add chili powder to taste. Add Splenda or sugar, cayenne pepper and Texas Pete.... to taste. Add tomatoes, tomato soup and chili beans. Cook 45 minutes. | OKRA CREOLE Brown 1/4 cup sliced onions and 1 chopped or diced green pepper in 3 tablespoons bacon grease. Add 18 okra pods, sliced. Cook 5 minutes and add 2 chopped tomatoes and 1 cup whole kernel corn. (can use 1 can tomatoes) Hot chili powder to taste, sugar if desired. Simmer 15 minutes or until okra are tender and season with salt and paprika. | 12

16: JAMBALAYA 1 1/2 lbs. chicken breasts, salted to taste 1 clove garlic, finely chopped, 2 tablespoons butter or can use ground garlic 1 teaspoon celery salt 16 ounce can whole tomatoes 1 1/4 cups chopped onions, 1 cup raw rice I use the equivalent of dried onions 3 cups chicken broth 1 1/4 cups chopped green pepper, diced 1/2 teaspoon salt 1 pound polish kielbasa sausage, 1/4 teaspoon pepper or regular smoked sausage 1/2 teaspoon chili powder 1/2 cup water 1/4 teaspoon hot sauce 1/2 cup chopped celery, diced (or use a lot of celery salt) Bake or boil chicken with salt, butter, celery salt, 1/4 cup onions and 1/4 cup green pepper. When cooled cut into bite size pieces. Meanwhile, cut sausage into bite size pieces and simmer in water 5 minutes in covered skillet. Drain, then brown slightly and set aside chicken and sausage. Now add to same skillet with leftover drippings, the rest of onion and green pepper, celery and garlic. Simmer til soft. In a casserole dish, add all ingredients and stir all together. Bake at 350 for 50 to 60minutes. Spicy but great. Good with corn bread. Serves 6 generously. Can add a little water, if it appears to be cooking too dry. Jambalaya is also good with shrimp. | From the Kitchen of | Marsha Jackson

17: RICE AND TOMATOES 3/4 cups raw rice 2 to 4 cups frozen or canned tomatoes salt, pepper, and seasoning to taste. Sugar to taste Cook rice and tomatoes together with seasonings til tender. Amount of tomatoes depends on taste. I use about 3 cups. Also, can use some slices of smoked sausage to season with if desired. Good with grilled cheese on a cold winter night. | FISH STEW About 3 or 4 pounds fish, dressed, 3 to 4 pounds of potatoes, 2 to 3 onions, eggs, 3/4 cup ketchup or 1 medium can tomato sauce, red and black pepper, and salt. (needs right much red pepper) I prefer to salt and pre-cook the potatoes til about half done, maybe 10 minutes. (need to still be crunchy). Oil the bottom of a large pot. Layer: first salted fish, second onions, third potatoes, repeating til all fish are used. Mix sauce or ketchup with water til dissolved. Cover ingredients with water and pepper/salt to taste. When hot, add eggs to top of pot, DO NOT STIR AFTER EGGS ARE ADDED! Cook til potatoes are done and/or yolks of eggs are done. Eggs should be almost covered with liquid. | 14

18: VEGETABLE SOUP 1 can beef broth or chicken broth 1 pint butter beans 1 pint peas 1 can garden peas 1 can green beans, cut in small pieces 1 pint frozen corn 1 can whole kernel corn 2 to 3 quarts tomatoes, and possibly more (to taste) sugar to taste (I use about 1/3 cup) 1 1/2 to 2 cups diced potatoes 1 1/2 cups diced carrots Sliced okra and/or grated cabbage (optional) Combine all vegetables, except potatoes along with salt and pepper to taste. Add broth and water enough to cook about 1 hour. Add potatoes and cook til done. If needs something, add more sugar and/or tomatoes. Can use any vegetables you prefer in soup. | VEGETABLE BEEF SOUP Cook about 1 1/2 pounds stew beef til tender in 1 can beef broth and water. Cool and break into small pieces and add back to broth. Follow directions for vegetable soup, using only one can of beef broth. | 15

19: ORANGE/PINEAPPLE JELLO SALAD 1 6 ounce package orange Jello 2 cups boiling water or drained pineapple juice 1 12 ounce can drained mandarin oranges, chopped 1 16 ounce can crushed pineapple . Mix Jello with liquid per box directions. Chill. Add other ingredients. Refrigerate. When begins to jell, add drained fruit. If you like crunchy, you can add 2 large carrots, grated and/or 1 cup chopped nuts. I prefer no nuts and no carrots. | Salads | STRAWBERRY PRETZEL SALAD First Layer: 2 1/2 cups crushed, unsalted pretzels 3/4 cups butter 3 tablespoons sugar Second Layer: 8 ounces cream cheese 1 large cool whip (12 Oz.) 1 cup sugar Third Layer: 3 10 ounce pre-sweetened frozen strawberries (Our Family brand) 1 Large Strawberry Jello For the first layer: Crush the pretzels, add the melted butter and sugar. Spray baking dish with Pam and layer in dish. Cook this layer at 350 for 10 minutes. Cool thoroughly. Need a large dish or two small ones. Second Layer Add all ingredients together and mix well. Spread over cooled first layer. Third Layer: Mix the Jello as directed on box using the juice from the berries instead of water. Add the berries after the warm and cool water has been added. Immediately pour over the second layer. Set in refrigerator until completely congealed. This can double for a dessert, DELICIOUS. | 16

20: KATHY'S GRAPE SALAD 2 pounds green grapes 2 pounds red seedless grapes 8 ounces sour cream 8 ounces cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla, to taste Wash and stem grapes. Set aside to dry. Mix sour cream, cream cheese, sugar and vanilla by hand until well blended. Stir grapes into mixture. TOPPING INGREDIENTS 1 packed cup brown sugar 1 cup crushed pecans Combine brown sugar and pecans. Mix 1/2 of mixture with the grapes. Sprinkle the rest over the top of grapes to cover completely. Chill overnight. | FRUIT SALAD 2 cans pineapple chunks (15 1/2 ounce size) 1 can mandarin orange sliced, (15 ounce size) 4 bananas, sliced 2 diced apples 1 #3 can sliced peaches 1/2 jar red or green cherries 1 small package vanilla instant pudding mix Drain pineapple and save juice. Drain other fruit, but do not save juice. Stir 1 1/2 cups pineapple juice into pudding mix; add 1 tablespoon lemon juice. Bring to a boil and cook until thickens. Let cool and pour over fruit. Can also use peach juice for pudding and dip bananas and apples in pineapple juice to keep from turning dark. Refrigerate. | COLE SLAW Grate or chop cabbage for slaw. Add Miracle Whip, pickle vinegar, and sugar to taste. To one cabbage, add 1/2 cup to 1 cup Miracle Whip, to 1/4 to 1/2 cup pickle vinegar, and 1/4 cup sugar. Salt and pepper to taste. If needs something else, probably needs a little pickle vinegar or sugar. | Recipe from | Kathy | Jones | 17

21: THREE BEAN SALAD 1 can sliced green beans 1 can small garden peas 1/4 cup oil 1 can whole kernel corn 3/4 cup vinegar 1 small jar pimento 1 teaspoon salt and pepper 1 cup sugar 1 large onion, chopped Drain vegetables, cut pimento in small pieces. Boil sugar and vinegar for 1 hour. Add salt, pepper, and oil. Pour over vegetables. Set in refrigerator overnight. Drain before serving. I use dried onions and add to sugar and vinegar before cooking. | POTATOE SALAD About 8 or 9 potatoes, peeled and diced 3 eggs, boiled and chopped About 3 scant tablespoons sugar 1/4 cup pickle vinegar, preferably homemade 1/4 cup chopped homemade pickles Enough Miracle Whip to mix well, about 1/2 to 3/4 cup, or more. I add ingredients according to taste. Drain potatoes and mix everything together. If needs anything, probably will be pickle vinegar or Miracle Whip. I mix while warm so potatoes will not be chunky. | DEVILED EGGS Cover 8 eggs with water and bring to boil. Put lid on pot and remove from heat. Let sit for 17 minutes. Cool eggs and peel. Cut in halves. Mash yolks with fork, adding a scant tablespoon sugar, 3 to 4 tablespoons pickle vinegar, preferably home made and enough Miracle Whip to make the right consistency to refill the egg halves. I prepare everything to taste. If needs something, probably a little bit of sugar or Miracle Whip will fix. Can sprinkle a little paprika on before serving if desired. I always boil a couple of extra eggs so there will be plenty to fill 12 halves and look pretty. | 18

22: Preserves and Pickles | GRANDMA JACKSON'S PICKLED BEETS Cut tops off of beets, leaving about 2 inches. Wash thoroughly. Cook beets til tender. Cool and slip skin off of beets. In a gallon pot, mix 3 pints vinegar with 8 cups sugar, and 2 teaspoon cloves. Place cloves in a small cloth and tie so spice will not be all over beets. Bring to a boil, making sure sugar is melted. Drop a few beets in at a time. Boil again and pack in jars while hot. Cover beets in jar with spice mixture. Makes about 15 to 20 pints. | MOTHER'S STRAWBERRY/FIG PRESERVES 6 cups figs, capped, washed, and chopped 6 cups sugar 1/2 cup water 4 small or 2 large strawberry Jellos 1 box sure jell Combine all but sure jell and bring to a boil. Add sure jell. Simmer 5 to 6 minutes. Jar and seal. Make sure all jars are sterilized and have no nicks around top to prevent a good seal. | From the | Lyvonne Price | Kitchen of | 19

23: MAMA'S PICKLES Recipe for 7 pounds sliced cucumbers, washed thoroughly 1 cup pickling lime 2 gallons water Steps: 1. Soak sliced cucumbers 24 hours in lime water or overnight 2. Rinse three times in cold water, then soak 3 hours in ice water. 3. Place spices in a small cloth and tie so spices will not be loose in the pickles. Then soak in the following spice mixture for 5 to 6 hours. 5 pounds sugar 1/2 box cinnamon sticks 2 quarts vinegar 1 teaspoon whole cloves 4. Cook cucumbers in spice mixture slowly for about 20 minutes. Place cucumbers in jars and pour spice mixture over pickles, jar and seal. Yield: about 12 or 14 pints. | From the Kitchen | of Grandma Price | Recipe from | Judy Jackson | 20

24: Breads | PUMPKIN BREAD 3 cups all purpose flour 3 cups sugar 1 cup oil 2/3 cups water 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon salt 2 teaspoon baking soda 1 cup canned pumpkin 4 eggs Sift flour, spices, salt and soda. Add remaining ingredients. Beat til well blended. Oil 3 one pound coffee cans or use loaf pans. Divide batter evenly. Bake 1 hour at 350. Cool in can 15 minutes. Remove to rack to cool. Serve pumpkin bread as is, topped with whipped cream, or spread with butter or cream cheese. Makes great gifts for the holidays. Keeps about 2 weeks in fridge and/or can be frozen. | STRAWBERRY BREAD 1 1/4 cups oil 3 eggs slightly beaten 2 cups sugar 3 cups all purpose flour 1 tablespoon cinnamon 1 teaspoon salt 1 teaspoon baking soda 2 10 oz. pkgs frozen strawberries, thawed and drained 1 cup chopped pecans Combine oil, eggs and sugar in large bowl, mix well. Stir in mixture of flour, cinnamon, soda and salt just until moistened. Fold in strawberries and pecans. Spoon into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until loaves test done. Cool in pan for 10 mins. Remove to wire rack to cool completely. 24 servings | Kathy Jones | Recipe from | Chew Bread 1 stick butter 2 cups self rising flour 1 box light brown sugar 1 teaspoon vanilla 3 eggs Melt butter and sugar. Add egg. Add flour and vanilla. Pour in greased pan. Sprinkle top with 1 cup chopped nuts, 6 oz. package semi sweet chocolate morsels. Bake at 350 for 30 minutes. Cut while warm. (I mix nuts and chips in batter.)

25: HOMEMADE BISCUITS 3 cups self-rising flour A ball of lard about the size of a golf ball About 1/2 cup buttermilk, or a little more Sift flour, make a well in center of flour. Add lard, and enough milk to begin to work biscuits. Work the lard with fingers, helping it to dissolve with the buttermilk and blend with the flour. Continue to pull flour from the edges of well until dough is sticking together well and ready to roll over or turn. Working the dough too much makes tough biscuits. As soon as dough is formed well enough, pinch off golf ball size pieces, dip in flour and roll in floured hands just enough to make a ball and place on pan. Press each biscuit gently on top. Bake 500 on top rack in oven til brown on bottom, then turn oven to broil to brown top of biscuit. | BAKED CORNBREAD 3/4 cup white corn meal 3/4 teaspoon salt 3/4 self-rising flour water 8 tablespoons bacon grease or olive oil Mix corn meal, flour, and salt together. Add hot water to moisten the mixture. Then add enough cold water to make the mixture cake-batter consistency. Add 4 tablespoons of bacon grease or olive oil. Stir well. Preheat oven to 350-375. In a 9 inch frying pan add 4 tablespoons of grease or oil. Place pan in oven for 3 to 4 minutes (long enough to heat the pan). Pour the corn meal mixture into the hot frying pan and spread out to the edges. Bake about 45 minutes to an hour until top is brown and crusty. Sprinkle top of cornbread lightly with salt. | Recipe from Kathy Jones | 22

26: Party Foods | CHEESE STRAWS 1 stick butter 1/2 pound New York sharp cheese 1 1/2 cup plain flour 1 teaspoon salt 1/4 teaspoon cayenne pepper Mix butter, cheese, salt, pepper & flour. Knead well. Roll thin and cut or push through cookie press. (Can make straws or stars, also). Bake at 250 to 300 degrees for about 12 to 15 minutes til lightly crisp & browned. Cool about 1 minute on cookie sheet, then transfer to plate. | CRAB DIP 1 pound imitation crab 2 eight ounce cream cheese 1/2 pint sour cream 4 large tablespoons miracle whip 1/2 lemon, juiced 2 to 3 teaspoons Worcestershire sauce 1 teaspoon dry mustard 1 tablespoon garlic powder 1/2 cup grated cheese divided Mix all ingredients except crab meat. Place in baking dish and top with crab and cheese. Bake til bubbly or crusty brown. | Recipe from Jan Jackson | 23

27: LITTLE SMOKIES SAUCE 3/4 bottle Kraft Barbeque Sauce 1 jar Ragu Original 1/2 cup catsup 1 can tomato sauce 1/4 cup mustard 1/2 cup vinegar red pepper to taste water 1 small bottle Catalina Dressing 1 1/4 cup sugar Basil, oregano to taste Mix all together, add little smokies and simmer. | SPICED PECANS 1 egg white beaten 1 tablespoon water 3 cups pecans 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg Combine egg white and water. Stir in the nuts. Sprinkle with spice mixture. Stir, spread on greased baking sheet and bake at 300 for 30 minutes. | Recipe from | Anne Blanchard | BARON AND BEEF MEATBALLS 3 lbs. hamburger 2 pkg. dry onion soup mix 2/3 large can evaporated milk 4 tablespoons of worchestershire sauce Bake for 30 minutes at 350 Sweet Sauce: 5 cups catsup 3 cups brown sugar 4 tablespoons worcestershire sauce Simmer and add to meatballs. | 24

28: MEATBALL SAUCE 1 bottle Sonny's barbecue sauce 1 jar grape jelly Mix together well. Heat, add meatballs and simmer several hours til meatballs are done. | CHIP DIP 8 ounces cream cheese, softened 1 can Hormel chili without beans 8 ounces grated cheddar cheese Put softened cream cheese in square dish spreading thin. Pour chili on top. Grated cheese goes on very top. Refrigerate. Before serving, microwave until warm all the way through. Serve with tortilla chips or Fritos. | SAUSAGE BALLS Stir fry hot pork sausage which has been sprinkled with a little extra ground red pepper til it is brown and drain well. Separate Hungry Jack layered biscuits into about 4 layers each. Put a small amount of sausage in each section of biscuit. Pinch together to make into a ball. Place on cookie sheet and bake at 375 to 400 until brown. | Recipes from | Jan Jackson | From the | Kitchen of | Marjoray Shivar | 25

29: LIME JELLO PUNCH 1 small package lime jello 1 small can frozen lemonade or juice from 3 lemons 1 tall can sweetened pineapple juice 1 pint orange juice, or 1 small frozen orange juice 1 1/2 cups sugar 1 1/2 quart water Mix Jello in 2 cups hot water. Mix all juices and sugar, pour Jello over them stirring well. Add 1 quart ginger ale when ready to serve. Keep refrigerated. Makes 1 gallon. | Favorite | WASSAIL 1 gallon apple cider 3 to 4 sticks cinnamon 1/3 cup lemon juice 1/2 teaspoon nutmeg 1 cup sugar 1 tall can sweetened pineapple juice Boil cinnamon and apple cider. Add other ingredients. Simmer couple of hours. Makes about 1 gallon. | HOMEMADE ICE CREAM 4 eggs, beaten well 1 can condensed milk 1 1/2 to 2 cups sugar 1/2 to 1 quart fruit, sweetened 2 teaspoon vanilla Beat eggs, add milk and sugar, and mix til sugar is melted. Add fruit and vanilla. Add milk to fill line. Freeze with electric ice cream maker per directions. Layer of ice, sprinkle ice cream salt generously, layer of ice, ice cream salt, etc. If concerned about raw eggs, can mix beaten eggs and milk ahead and heat on stove til eggs have had time to cook. Cool. | 26

30: APPLE MUFFINS 1 egg 1 1/2 cup all purpose flour 1/2 cup milk 2 teaspoons baking powder 1/4 cup oil 1/2 teaspoon salt 1/2 cup apple sauce 2 teaspoons cinnamon 1/2 cup sugar Beat egg, stir in milk, oil and apple sauce. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill paper muffin cups 2/3 full with batter. Mix together 1/2 teaspoon cinnamon and 2 tablespoons sugar and sprinkle on top of muffins. Bake 400 for about 20 to 25 minutes, or til golden brown. | Muffins and other Sweets

31: Recipe from Lynne Jackson | OLD FASHION TEACAKES 3 eggs 2 or 3 tablespoons milk 2 cups sugar 1 teaspoon vanilla 4 cups self-rising flour 1 teaspoon cinnamon 2 sticks margarine Sift flour and sugar into large bowl. Make hole in center and add eggs, butter, and milk. Mix together until a soft dough is formed, adding milk, if necessary. Pinch off pieces and roll into balls. Place on a greased baking sheet. Press tops with back of hand to flatten. Bake on 400 about 8 to 10 minutes til lightly brown. Do not over bake. (use third rack in oven) NOTE: Use less margarine for chewy cookies. Dough can be chilled and then rolled out and cut, if desired | CARAMEL STICKY BUNS Topping: 1/4 cup melted butter 2 tablespoons light corn syrup 1/3 cup firmly packed brown sugar 1/4 cup chopped pecans Coating: 1 tablespoon sugar 1/2 teaspoon cinnamon Buns: 10 flaky Hungry Jack Biscuits Heat oven to 375. Grease 12 count muffin tin. Mix well topping ingredients, spoon a scant tablespoon of topping into each greased muffin cup. In medium bowl, mix coating ingredients well. Cut each biscuit into 6 pieces; toss in coating mixture and place 5 coated pieces in each muffin cup. Put muffin pan on cookie sheet. Bake for 15 minutes, cool in pan 1 minute. Cover with wax paper and flip over. | 28

32: SOUR CREAM COFFEE CAKE 3/4 cup softened margarine 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla Combine butter and sugar; cream til fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. 3 cups all purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons soda 1/2 teaspoon salt 1 pint sour cream Combine and add to creamed mixture, alternately with sour cream, mixing well after each addition Combine brown sugar, cinnamon and nuts, mix well. 3/4 cup brown sugar 2 tablespoons cinnamon 1 cup chopped pecans Spoon 1/3 of batter into a greased and floured 10” tube or bundt pan; Sprinkle with 1/3 of nut mixture. Repeat layers twice. Bake at 350 for 1 hour or until done. Let stand 5 minutes before removing from pan. Drizzle with glaze if desired. Glaze: 1 1/2 cups powdered sugar 2 tablespoon water 1/2 teaspoon vanilla | COWBOY COFFEECAKE 2 1/2 cups self rising flour 2 cups brown sugar 2/3 cup butter Combine until crumbly. Reserve 1/2 cup for topping To remaining crumbs add: 1/2 teaspoon baking powder 2 teaspoons cinnamon Mix well. To this mixture add: 1 cup sour cream 2 well beaten eggs 1/2 to 1 cup raisins (optional) Mix well. Pour into greased 9 x 13 pan. Add crumbs for topping. Bake 350 for 25 to 30 minutes. | 29

33: CORN BREAD CAKE 4 eggs 1 1/2 cups self rising flour 1 cup sugar 1 teaspoon vanilla 1 cup light brown sugar 2 cups chopped pecans 1 cup oil Mix as listed. Lightly oil pan. Bake 350, 30 to 35 minutes. | LEMON CHESS BARS 1 box powdered sugar 3 eggs 1 box lemon cake mix 1 stick butter, melted 1 cup chopped nuts 1 teaspoon lemon flavoring 1 8 ounce package cream cheese, softened Mix cake mix, nuts, one egg and butter together and press on the bottom of a greased 9 x 13 pan or dish. Mix cream cheese, sugar, lemon flavoring and 2 eggs. Pour on top of the first layer. Bake at 350 for 35 to 45 minutes til golden brown. | BROWNIES 1/4 cup oil 2 eggs 1 cup sugar 1 teaspoon vanilla 2 1 ounce semi sweet squares chocolate 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Beat eggs, add sugar. Melt chocolate in oil in microwave-safe container. Combine flour, baking powder, and salt, adding to mixture with chocolate and oil. Add vanilla. Bake 350 about 35 minutes. | Recipe from | Kathy Jones | Favorite | 30

34: Cookies | CHOCOLATE CHIP COOKIES 2 1/2 cups of plain flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder Combine in a bowl, set aside. Combine 1 cup butter, softened 1 teaspoon vanilla 3/4 cup sugar 1 teaspoon water 3/4 cup brown sugar 2 eggs Blend butter, eggs, and sugars til creamy, then add flour mixture, vanilla and water. Add chocolate chips to taste, about 2 cups. (I like to use 1 cup semi-sweet and 1 cup milk chocolate). Bake 350 to 400 about 8 minutes or until golden brown. Do not bake too long. I use second shelf of oven, from top and like to chill dough before baking, when possible. | NEIMAN-MARCUS CHOCOLATE CHIP COOKIES 2 cups butter 4 cups plain flour 2 cups sugar 3 cups chopped nuts 2 cups brown sugar 1 teaspoon salt 4 eggs 2 teaspoons baking powder 24 ounces chocolate chips 2 teaspoons baking soda 8 ounces grated Hershey's bar 2 teaspoons vanilla 5 cups blended oatmeal* Cream butter and sugars. Add eggs and vanilla. Mix together with flour, blended oatmeal, salt, baking powder and soda. Add chocolate chips, grated chocolate bar and nuts. Roll into balls and place 2” apart on cookie sheet. Bake for 10 minutes at 375. ** Measure oatmeal and blend in blender to a fine powder. Yields: 112 cookies. | From the Kitchen of Stephenie Jackson | Favorite | 31

35: PEANUT BUTTER BLOSSOMS 1 3/4 cups plain flour 1/2 teaspoon salt 1/2 cup sugar 1 teaspoon baking soda 1/2 cup brown sugar 1 egg 1/2 cup Crisco 1/2 cup peanut butter 2 tablespoons milk 1 teaspoon vanilla Mix all together. Roll in balls and then in sugar. Bake on ungreased sheet for 10 to 12 minutes. Press chocolate kiss in center when done while still hot. | LEE'S COOKIES 1 1/4 sticks Parkay margarine 2 teaspoons vanilla 3/4 cup sugar 1 cup self-rising flour 1 1/2 cups light brown sugar 2 cups swans down cake flour 2 eggs 1 cup chopped nuts 1 teaspoon soda Mix as listed, roll into 8 to 10 rolls. Refrigerate. Slice and place on ungreased baking sheet. Bake on 400 to 425 til golden brown. About 6 minutes. | From the Kitchen of Lee Grady | 32

36: GINGER COOKIES 4 1/2 cups all purpose flour 1/4 teaspoon salt 4 teaspoons ground ginger 2 cups sugar 2 teaspoons baking soda 2 eggs 1 1/2 teaspoons cinnamon 1/2 cup molasses 1 teaspoon ground cloves 3/4 cup sugar 1 1/2 cups shortning, softened Mix flour, ginger, soda, cinnamon, cloves, and salt. Set aside. Beat shortning til soft, add 2 cups sugar and beat til fluffy. Add eggs and molasses. Add half of flour mixture, beat. Stir remaining flour into mixture with a wooden spoon. Shape dough into 2 inch balls and roll in cups sugar. Place on ungreased cookie sheet 2 inches apart. Bake 350 12 to 14 minutes. If cooked too long, cookies will not be chewy. Makes about 25 four inch cookies. | Recipe from Heather Grady | 33

37: HERMITS 1 cup butter, softened 3 cups light brown sugar 6 cups self rising flour 2 cups raisins 1 cup chopped pecans 4 tablespoons milk 4 teaspoons cinnamon 2 teaspoons nutmeg 2 teaspoons baking soda 4 eggs Sift flour and soda. The amount of milk may be increased, but batter should be very stiff. Mix butter, sugar, and eggs. Add milk and dry ingredients, a little at a time til blended well. Add raisins and nuts. Drop on ungreased baking sheet and bake 400 about 6 to 8 minutes. Do not bake too long. Can store in fridge covered about a week, baking few at a time. | LADY FINGER BALLS 1 cup flour 1/2 cup margarine 1 teaspoon vanilla 2 tablespoons sugar 1 cup nuts Cream butter, add sugar, flour, etc. Roll into balls. Bake at 350, 12 to 15 minutes in ungreased pan. Roll in powdered sugar. | Recipe by Frances Brittain | Favorite | 34

38: Puddings and Pies | OIL PIE CRUST 1/3 cup oil 3 tablespoons boiling water 1 tablespoon milk Add enough self-rising flour to make dough leave sides of bowl. Roll between 2 sheets of waxed paper. | I use PET Ritz pie shells for everything except fruit pies. | CRISCO PIE CRUST 1 1/2 cups sifted plain flour 1/2 teaspoon salt 1/2 cup Crisco 3 tablespoons cold water Mix flour and salt. Cut Crisco into flour with pastry blender til mixture is uniform and fine. Add water and knead til smooth enough to roll out the crust. For pre baked crust, use 400 oven til brown as you wish. One pie. | 35

39: MERINGUE 1 teaspoon cream of tartar added to egg whites 2 to 3 egg whites beaten til hold a peak. Add 1/3 to 1/2 cup sugar and continue to beat. When stiff, add to pie and bake at 350 til brown. (Can add 1/2 teaspoon vanilla or lemon flavoring,if desired).Meringue will always stand up high if a generous pinch of baking soda is added to the beaten egg whites. | VANILLA PUDDING 1 cup sugar 1/3 cup flour 3 eggs, separated 2 cups milk 1 teaspoon vanilla 3 tablespoons margarine Mix all dry ingredients. Beat egg yolks well, add to milk and blend well. Blend dry and wet ingredients til smooth. Cook in a heavy sauce pan on top of stove on a medium to medium high heat til thickens stirring constantly (sticks very easily). Add margarine and vanilla and stir well. | BANANA PUDDING 1 vanilla pudding recipe 2 large bananas, sliced crossways vanilla wafers In a 9 x 9 square dish, layer first vanilla wafers, top with bananas then top with pudding. Can use cool whip or meringue for topping. (I prefer no topping; sometimes browning the meringue will tend to partially cook bananas.) Or a few wafers crumbled can be used for a topping too. | Favorite | 36

40: COCONUT CUSTARD PIE 1/2 stick melted margarine 1 cup sugar 3 eggs 1 cup Angel Flake coconut 1 teaspoon vanilla 1 tablespoon vinegar Combine all ingredients and pour into one unbaked pie shell. Bake at 350 fot 1 hour til sets. | COCONUT PIE 6 to 8 ounces frozen coconut 1 vanilla pudding recipe 1 baked pie crust Mix coconut into pudding. Pour into baked pie shell. Top with meringue and bake at 350 til meringue is browned. (I like to toast a little coconut to put on top of meringue while it is baking). | Favorite | Recipe from | Grandma Price | From the Kitchen of | Frances Brittain | 37

41: COCONUT/PINEAPPLE PIE 3 eggs, beaten 1 1/2 cups sugar 1/3 cup flour 1/4 cup plus 2 tablespoons margarine 1 cup sweetened crushed pineapple, drained 1 cup Angel Flake coconut 1 teaspoon vanilla Mix and pour into unbaked pie shell. Bake 55 minutes at 350 or til set. | CHOCOLATE PIE 1 1/3 cup sugar 1/3 cup flour 3 tablespoons cocoa 2 cups milk 3 eggs , separated 1 teaspoon vanilla 4 tablespoons margarine. Mix all dry ingredients. Beat egg yolks well and add to milk. Blend milk with dry ingredients til well blended. Cook in heavy sauce pan over medium heat stirring constantly til thickens. (Swirl a spoon in filling, and when it leaves a path, filling should be thick enough). If not sure, cook a little longer. (sticks very easy) Pour into baked pie shell and top with meringue. Bake at 350 til brown. (one pie) | Favorite | Recipe from | Grandma Price | Mary Lou Phillips | From the | Kitchen of | 38

42: CHOCOLATE DELIGHT 1 stick margarine, melted 1 cup flour 1 cup chopped nuts. Mix above for crust. Press in to 9 x 13 baking dish. Bake at 350 for 20 minutes. 8 ounces Cool Whip 1 cup powdered sugar 3 ounces cream cheese Mix together for 1st layer Mix 1 large box instant chocolate pudding mix with 1 1/2 cup milk. Mix l large box instant vanilla pudding mix with 1 1/2 cup milk. Bake crust and layer cheese mixture first, chocolate pudding next, vanilla pudding next and top with cool whip. (I use one large container cool whip for entire recipe.) | Favorite | 39

43: CHOCOLATE TRIFLE 1 Box Pillsbury Brownie Fudge Mix 1/8 cup kahlua 2 small cool whips 2 large instant chocolate puddings, mixed per box directions Toffee Crunch Bits or 3 Heath Bars, crushed Bake brownies per box directions. Pour kahlua over brownies while still in pan and let soak in or can pour on brownies after layered in bowl. When cool, crumble in trifle bowl, or a deep bowl. Layer using the following 1/3 brownies, 1/3 puddings, 1/3 cool whip, 1/3 candy. Repeat layers til all ingredients are used. Can garnish with shaved chocolate Hershey bar. | CHOCOLATE FUDGE PIE 1 stick margarine, melted 1/4 cup cocoa 1 cup sugar 2 beaten eggs 1 teaspoon vanilla Mix well and pour into raw pie shell. Bake at 325 for 1/2 hour on bottom rack of oven. Very bottom rack for 1/2 to 1 hour til firm in middle. | Recipe from | Carol Price | Recipe from | Marsha Jackson | Favorite | 40

44: LEMON PIE 1 and 1/2 cups sugar 1/3 cup cornstarch or flour 1 1/2 cups water Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute. 3 egg yolks, beaten 3 tablespoons margarine 1/4 cup lemon juice Stir half of mixture into egg yolks and mix well. Pour mixture back into saucepan. Boil for l minute longer, stirring constantly as it sticks easily. Blend in margarine and lemon juice. Pour into baked pie shell and top with meringue. Bake til brown. | LEMON CHEESE PIE 1 8 ounce package cream cheese 2 tablespoons butter 1/2 cup sugar 1 egg 2 tablespoons flour 2/3 cup milk 1/4 cup fresh lemon juice 1 1/2 teaspoons grated lemon rind 1 graham cracker crust Cream cheese, butter and sugar. Stir in egg and flour. Gradually add milk, beating well. Stir in lemon juice and rind. Pour into crust. Bake at 350 for 35 minutes. Chill before serving. | Favorite | Frances Brittain | From the Kitchen of

45: LEMON CHESS PIE 3 eggs 2 cups sugar 1/4 cup margarine 2 tablespoons meal 2 tablespoons flour 1/3 cup lemon juice 1 tablespoon lemon rind 1/4 cup milk 1 deep dish unbaked pie shell Combine all ingredients. Place in pie shell. Bake at 350 for approximately 45 minutes. | NO BAKE LEMON PIE 1 can condensed milk 3 eggs, separated 1 cup sugar 1/3 cup lemon juice vanilla flavoring Pour into graham cracker crust and top with meringue. Brown on 350. | JAPANESE FRUIT PIE 2 eggs 1 cup sugar 1/2 cup margarine, melted 1/2 cup coconut Angel Flake 1 tablespoon vinegar 1/2 cup pecans, chopped 1/2 cup white raisins Mix together and pour into raw shell. Bake at 325 for 55 minutes or til sets. Makes one pie. | Lynn Hardy | From the Kitchen of Doris Barwick | Woodard's Favorite | Recipe from

46: PECAN PIE 3 eggs beaten 1 cup sugar 1 cup dark Karo syrup 1/8 teaspoon salt 2 tablespoons margarine 1 teaspoon vanilla 1 1/4 cup pecans Mix first five ingredients til well blended. Add pecans. Pour into a raw nine inch deep crust. Bake 350 for 55 minutes til firm to touch. | PECAN PIE 1 1/2 cups light brown sugar 1 1/4 cups chopped pecans 1 teaspoon vanilla 2 eggs 1/4 teaspoon salt 4 tablespoons margarine, melted Mix all ingredients, adding pecans last. Pour into regular nine inch crust and bake. Bake 30 minutes at 350; reduce heat to 325 and continue baking about 30 minutes til firm in center. | Grandma Jackson's Recipe | Grandma Price | Woodard's Favorite | Recipe from | Favorite

47: TAR HEEL PIE 1 cup chocolate chips 1 stick butter, melted 1 cup chopped pecans 1 teaspoon vanilla 1/2 cup plain flour 1/2 cup white sugar 1/2 cup brown sugar 2 eggs, beaten Pour warm butter over chocolate chips and stir. Blend all remaining ingredients and stir in chocolate chip mixture. Pour into unbaked pie shell. Bake 350 oven for 30 to 40 minutes til set. | NUTTY BUDDY CHOCOLATE PIE 1 16 ounce cool whip 1 8 ounce cream cheese 2/3 cup crunchy peanut butter 2 cups powdered sugar 1 cup milk 3 chocolate pie crusts Soften cream cheese, mix cool whip and cheese; add sugar and peanut butter. Add milk a little at a time. Pour into pie shells. Place in freezer. Cover with chocolate syrup after freezing and top with chopped nuts. | GERMAN CHOCOLATE PIE 3 cups sugar 5 tablespoons dry cocoa Pinch of salt 4 eggs, beaten 1 teaspoon vanilla 1 12 ounce can evaporated milk 1/2 cup melted butter 2 cups Angel Flake coconut 1 to 1 1/2 cups chopped pecans 2 unbaked deep dish pie shells Combine ingredients all in order listed and blend well. Divide and pour into 2 raw pie shells. Bake 350 about 35 to 40 minutes or until set.Cool before serving. Freezes well. | Recipe from | Jan Jackson | 44

48: PINEAPPLE CREAM PIE 2 graham cracker crusts 1 large cool whip 1 can condensed milk 1 tablespoon lemon juice 1 #2 can crushed pineapple 1 cup chopped nuts Mix together and pour into 2 crusts. Refrigerate. | SHONEY'S STRAWBERRY PIE (Good substituting peach Jello and peaches) 1 1/2 quart strawberries 1 baked pie shell, cooled 1 cup sugar 3 tablespoons strawberry Jello 3 tablespoons cornstarch or flour 1 cup water Put in saucepan sugar, Jello and cornstarch. Stir so will not be lumpy. Add water. Bring to boil and cook til thickens. Let cool. Place strawberries in pie shell. Pour custard over berries. Let chill 3 to 4 hours. Add 1/3 more ingredients for deep dish pie shell. NOTE: I like to sweeten my berries and let sit for a couple of hours, drain the berries and use the juice instead of the water in the custard. | Favorite

49: FRUIT COBBLER Make batter of: 1 cup flour 1 cup sugar 2 generous teaspoons cinnamon, or to taste 1/2 cup milk Melt 5 tablespoon batter into a 9 x 13 baking dish. Pour batter into dish. Bring to boil in saucepan: 2 1/2 cups fruit, sweetened 1/2 cups water Pour into batter. Bake at 350 until nice and brown on top (about 1 hour). Good with apples, blueberries and peaches. I always add a generous amount of cinnamon and/or other desired spices to my apple and peach. | FRUIT COBBLER Make batter of: 1 cup flour 1 cup sugar 1 cup milk Melt 1/2 to 1 stick margarine in a 9 x 13 baking dish. Pour batter into dish. Add 2 cans of desired fruit. Bake at 350 until nice and brown on top (about 1 hour). I always add generous amount of cinnamon and/or other desired spices to my apple and peach (About 2 generous teaspoons). Can use fresh fruit, takes about 1 1/2 quarts,sweetened. | APPLE COBBLER PIE For crust: 1/3 cup flour 1/4 cup brown sugar 3 tablespoons butter 3/4 cups nuts (optional) Combine flour and sugar. Cut in butter til crumbles. Stir in nuts. Grease 9 x 13 dish, add 2 cans pie apples and generous amount of cinnamon (maybe 2 to 3 teaspoons) or other desired spices. Sprinkle crust over filling. Bake 350 til nice and brown. Can use any type of canned pie fruits with this. | Favorite | Favorite

50: BLUEBERRY DUMPLINGS Gather 1 sleeve canned biscuits, margarine, blueberries, and sugar. Roll each biscuit into a 4 to 6 inch circle. Place about 1/4 to 1/3 cup blueberries on biscuit. Add about 1/4 cup sugar and a pat of margarine and pinch biscuit together to make dumpling. Place dumplings in a greased baking dish large enough to hold dumpling. Add enough milk to almost cover dumplings, (can always add more milk later if do not have enough to begin with). Bake at 350 to 400 til pretty and brown. NOTE: Canned apples, peaches, blueberries, etc. can be used. Also other fresh fruits, chopped can be used. | Pour over dumplings | Bake at 350 for 30 | to 40 mins., until | light to med. brown. | Baste half way. | Favorite | Favorite | 47

51: APPLE PIE 7 to 9 granny Smith apples peeled, and sliced 2 to 3 teaspoons cinnamon, to taste, maybe even a little more. 1 1/2 cups sugar sprinkled over apples. 1/2 stick margarine Place pie shell in bottom of pie plate. Place apples in shell. Mix sugar and cinnamon and sprinkle over apples. Can sprinkle half of mixture over half of apples, then add rest of apples and sprinkle what is left. Cut margarine in pats and divide around the pie. Bake at 350 to 400 until apples are done and crust is pretty and brown. Can cover top of crust with aluminum foil if it is getting too brown. If crust is not brown and apples are done, rub a little margarine on crust and it will brown quickly. Any fresh fruit can be substituted for apples. | BLUEBERRY BANANA PIE 2 baked pie shells 2 bananas 8 oz. pkg of cream cheese 1 can blueberry pie filling 1/3 cup sugar 1 carton cool whip Beat cream cheese and sugar together. Spread evenly in the two baked and cooked pie crusts. Slice bananas on top of cheese. Put 1/2 of pie filling in each pie. Put whipped cream on top. Cover and chill. | Favorite | 48

52: Candies | CHOCOLATE FUDGE 7 ounce jar marshmallow cream 1 1/2 cups sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 1 11 l/2 ounce package(2 cups) milk chocolate morsels 1 six ounce package semi-sweet chocolate morsels 1 1/2 cup chopped salted peanuts or pecans 1 teaspoon vanilla In heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add chocolate morsels and stir until morsels are melted and mixture is smooth. Stir in nuts and vanilla. Pour into a foil lined 8 inch square pan. Chill in refrigerator until firm (about 2 hours). Makes about 2 1/2 pounds. | Favorite | 49

53: BABY RUTH BARS 1 cup sugar 1 cup Karo white syrup 6 1/2 cups Special K cereal 6 ounces butterscotch morsels 6 ounces semi sweet chocolate morsels 1 3/4 cups crunchy peanut 1/2 bar of parafin Boil sugar and syrup; add peanut butter and Special K. Roll into small logs. Melt butterscotch and chocolate morsels with parafin. Dip the logs in the chocolate mixture. Cool on wax paper. | Price Family Favorite | CHOCOLATE PEANUT BUTTER BALLS 1 cup butter 2 cups crunchy peanut butter 2 boxes powdered sugar 1/2 to 1 cup chopped peanuts 1 teaspoon vanilla 1 package almond bark Mix butter, peanut butter, sugar, and vanilla. Add nuts. Roll into small balls. Melt almond bark in microwave. Dip balls in bark. Stores and keeps very well. | Favorite | Grandma Price | Recipe from | 50

54: PEANUT BRITTLE 1 cup sugar 1/2 cup white corn syrup In 1 1/2 quart casserole dish, stir well to combine sugar and corn syrup. Stirring this mixture helps it to microwave evenly. Microwave on high 4 minutes. 1 cup roasted,salted peanuts Add peanuts, stirring well. Microwave on high 3 to 5 minutes until light brown. 1 teaspoon butter 1 teaspoon vanilla Add butter and vanilla to syrup blending well. Microwave on high 1 to 2 more minutes. Peanuts will be lightly browned. 1 teaspoon baking soda Add baking soda and gently stir until light and foamy. Quickly pour mixture onto lightly greased cookie sheet. Let cool about 1 hour.When cool, break into small pieces and store in airtight container. Flex sheet to remove. Makes one pound. NOTE: Raw peanuts can be used, just add before microwaving to the sugar/syrup mixture, along with 1/4 teaspoon salt,

55: PEANUT LOGS 1 13 ounce jar marshmallow cream 1 pound box powdered sugar 1 bag caramels 1 can condensed milk 1 quart chopped peanuts Mix cream and sugar; make log rolls and freeze. Mix caramels and milk. Roll frozen logs in caramel, then nuts. Chill before slicing. I usually half this recipe. | 1,2,3 Turtle 1 bag of Snyder's small square unsalted pretzels 1 bag of Rolo candies pecan halves or peanuts On a cookie sheet place each pretzel with a Rolo on top. Put in oven at 300 degrees for 3 minutes. Press nuts into center of Rolo. | 52

56: Cake's Index | Frostings..................................................... 54-57 Swiss Chocolate Layers and Cakes.......... 57-59 Other Chocolate Cakes............................. 60-62 Yellow Cake Layers....................................... 63 Pound Cakes.............................................. 64-65 Fruity Cakes to Fruit Cake...................... 65-72 | 53

57: Grandma Jackson's White Icing 3 egg whites, beaten to hold stiff peaks 3/4 cup sugar 1 1/2 cups white Karo syrup dash of salt added to whites 1 1/2 teaspoons vanilla Beat egg whites till stiff, add sugar . Pour syrup into saucepan and bring to a boil. Boil for 1 1/2 minutes. Pour over egg whites while beating on high. Add vanilla, Continue to beat until icing is of spreading consistency. | Virginia's Chocolate Sauce 4 tablespoons cocoa 4 tablespoons flour 2 cups sugar 1 tall can evaporated (12 oz) milk 1 teaspoon vanilla 1 cup chopped nuts (optional) 1/3 cup margarine Combine first four ingredients and cook in top of double boiler for about 15 minutes. Remove from heat, add margarine, vanilla and nuts. Ice while warm. Pour over cake layers or sheet cake. I use a heavy sauce pan, but have to constantly stir mixture and watch carefully to keep from sticking. For sheet cake, I like to heat sauce and add as each piece is served. | Favorite | Favorite | 54

58: Paula's Chocolate Icing 2 cups sugar 1/2 cup cocoa 1 stick margarine 3/4 cup milk 1 teaspoon vanilla Mix sugar, cocoa and milk. Bring to rolling boil. Cook about four minutes.. Remove from heat. Add margarine and vanilla. Let set 15 minutes. Beat til stiff and ready to spread. | Chocolate Icing 2 cups sugar 1 stick margarine 1 small can milk Mix together, heat till boiling and boil 3 to 3 1/2 minutes. Take off stove, add one small bag (6 oz.) chocolate morsels. Let sit a few minutes till melted. Then stir with 1 teaspoon vanilla. Icing can be put on cake while still just a little bit warm. | Judy's Powdered Sugar Chocolate Icing (Old Stand-by) 1 1/2 box powdered sugar 1 1/2 sticks margarine, softened 4 to 6 tablespoons chocolate (to taste) 1 1/2 teaspoon vanilla Enough coffee and/or milk to reach spreading consistency. Combine sugar and chocolate with softened margarine. Add enough coffee/milk to make it smooth to spread. Add vanilla. NOTE: Melted margarine can be used but does changes the taste a little. | Favorite | 55

59: Caramel Icing 1 1/4 sticks margarine 1 1/2 cups dark brown sugar 1/3 cup milk 3 to 4 cups powdered sugar Melt butter, add brown sugar and cook over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture boils; cool, add powdered sugar until spreading consistency. | Crisco Icing 5 tablespoons flour 1 1/4 cup milk 1 1/4 cup granulated sugar 1 1/4 cup Crisco Mix 1/4 can milk with flour well. Add remaining milk. Cook in double boiler, stirring constantly til thickens. Cool. Cream sugar and Crisco, add flour mixture. Beat with mixer til it's soft, like whipped cream. | Butterscotch Sauce 1 well beaten egg yolk 1/4 cup butter or margarine 1/4 cup water 2/3 cup light brown sugar 1/3 cup light corn syrup Combine all ingredients and mix well. Cook in double boiler or microwave. Stir well. Beat before using. Microwave: High for 5 minutes and beat., microwave 5 more minutes and beat again. | From the Kitchen of Lottie Noble | 56

60: Coconut/Pecan Frosting 1 cup evaporated milk 1 cup sugar 3 slightly beaten egg yolks 1/2 cup margarine 1 teaspoon vanilla 1 1/3 cups Angel Flake coconut 1 cup chopped pecans Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickens (about 12 minutes) until is thick enough to spread. Remove from heat, and add coconut and nuts. (Can add a little more coconut or nuts if needed to thicken.). I like to toast nuts before adding to frosting. | Favorite | Swiss Chocolate Layers 1 box Swiss chocolate mix 1 1/4 cups buttermilk 1/2 cup oil 3 eggs Mix and divide into three pans. Bake 350 til done. | Favorite | 57

61: Twinkie Cake Swiss chocolate layers 1 Betty Crocker vanilla whipped icing Judy's old stand-by chocolate frosting Beat the icing and divide between layer 1 and 2. Use Judy's stand-by chocolate icing to ice the sides and top of cake. | Peter Paul Cake Swiss chocolate layers Judy's old stand-by chocolate frosting Filling: 1 cup condensed milk 20 melted marshmallows 1/2 to 1 pound Angel Flake Coconut Melt marshmallows in milk over a low heat. Cool. Add coconut to mixture. Put filling on layer 1 and 2. Frost top and sides of cake with Judy's stand-by chocolate frosting. Add filling to top of cake on top of chocolate. (or leave filling off of the top layer and divide between other layers and ice top of cake with chocolate, only. | From the Kitchen of | Betty Bizzell | Favorite | Favorite | Chocolate Nut Cake Swiss Chocolate Layers Ice each layer, frosting tops and sides of cake with old stand-by chocolate icing, adding l/2 cup toasted pecans. | 58

62: Devil's Food Cake Swiss Chocolate layers Ice with Grandma Jackson's white icing recipe. Can garnish top with grated Hershey bar. | Chocolate Swiss Cake Use Swiss Chocolate layers and ice with Judy's chocolate frosting. | Favorite | 59

63: German Chocolate Cake 1 package (4 oz.) German Sweet Chocolate 1 teaspoon vanilla 1/2 cup boiling water 2 1/4 cups all purpose flour 2 sticks margarine 1 teaspoon baking soda 2 cups sugar 1/2 teaspoon salt 4 eggs, separated 1 cup buttermilk Melt chocolate in water; cool. Beat margarine and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat into chocolate mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9 inch pans, lined on bottoms with waxed paper Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes, remove from pans, finish cooling on racks. Spread coconut/pecan frosting between layers and over top of cake. Makes 12 servings. | Coconut Pecan Frosting Combine 1 12 ounce can evaporated milk, 1 1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup margarine and 1 1/2 teaspoons vanilla in saucepan. Cook and stir over medium heat until thickens. Remove from heat. Stir in 2 cups Angel Flake coconut and 1 1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4 1/2 cups frosting. I like to frost all of cake. If not enough frosting to frost sides, I use the old stand-by chocolate icing to ice the sides. I like to toast my pecans first. NOTE: Can use Betty Crocker or Duncan Hines cake mix. | 60

64: Turtle Cake 1 German Chocolate Cake Mix 1 package caramels 1/2 cup evaporated milk 3/4 stick margarine 1 cup pecans 1 cup chocolate chips Prepare cake mix as directed. Pour half of mix in a greased and floured 9 x 13 pan. Cook 15 minutes at 350. Heat caramels, milk and butter over low heat. Pour over cake. Spread 3/4 of pecans and chips over caramel. Pour rest of cake mix on top. Pour balance of nuts and chips on, and cook for 20 more minutes. I like to toast my pecans. | Milky Way Cake 1 box Duncan Hines Butter recipe cake mix Mix according to directions. Melt 3 large Milky Way bars in 3 tablespoons of evaporated milk. Add to batter. FROSTING 1 box powdered sugar 1 teaspoon vanilla 1 stick margarine 3/4 cup cocoa Small can evaporated milk Mix and frost cake. (I use the small can minus the 3 tablespoon used in cake). If need more liquid for frosting, use regular milk.

65: Mississippi Mud Cake 1 cup chopped pecans, toasted 1 cup butter 1 4 ounce semi sweet chocolate baking bar, chopped 2 cups sugar 1 1/2 cups all purpose flour 3/4 teaspoon salt 1/3 cup unsweetened cocoa 4 large eggs 1 teaspoon vanilla 1 jar marshmallow cream or 10 and 1/2 bags of miniature marshmallows Place pecans in a single layer on a baking sheet to toast. Bake at 350 for 8 to 10 minutes or til toasted. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 pan. Bake at 350 for 20 minutes. Remove from oven, and spread marshmallow cream over cake; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with old stand-by chocolate frosting on page 55. Sprinkle with toasted pecans.

66: Yellow Cake layers (Judy's basic yellow layer) 4 eggs, separated 1/4 teaspoon baking powder 2 1/2 cups sugar 1 cup milk 1 cup Crisco 1 tablespoon lemon juice 3 1/4 cups self rising flour 1 teaspoon vanilla Heat oven to 350. In small mixer bowl, beat egg whites at high speed, scraping bowl often, just til stiff peaks form., two to three minutes. Set aside. In large mixer bowl, combine 2 1/2 cups sugar and Crisco. Beat at medium speed, scraping bowl often, until creamy, one to two minutes. Add egg yolks. Stir together flour and baking powder. Reduce speed to low. Beat gradually adding flour mixture alternately with milk to Crisco mixture, until well blended. Add lemon juice and vanilla beating til will mixed. By hand, gently fold in the egg whites. Pour batter into 4 greased and floured cake pans. Bake 25 to 30 minutes til golden and springs back when gently pressed on top. THIS IS PROBABLY THE OVERALL FAVORITE CAKE FOR ALL MY FAMILY MEMBERS, iced with my chocolate icing. Layers can be iced with Grandma's white icing, and topped with coconut or pineapple, Virginia's chocolate sauce, Paula's chocolate icing, Judy' chocolate icing, or any icing of your own choice. NOTE: This basic yellow layer recipe makes an excellent pound cake cooked in a 12 cup Bundt or 10 inch tube pan. Bake about 50 to 65 minutes, depending on oven. | Favorite | 63

67: Crisco Pound Cake 2 1/2 cups sugar 1 1/2 teaspoons vanilla 3 cups cake flour 1 cup sweet milk 5 eggs l/4 teaspoon baking powder 1 cup Crisco Cream sugar and Crisco and eggs. Stir flour and baking powder together. Add flour and milk, alternately. Add vanilla and lemon juice, mix well. Bake in oven at 300 to 325 til golden about 1 1/2 hours. | Sour Cream Pound Cake Sift together twice: 3 cups plain flour, sifted or 2 1/2 cups Swans Down Cake Flour and 1/4 teaspoon baking soda 1/2 cups self-rising flour 1/2 teaspoon salt Beat 6 egg whites til stiff and set aside. Cream 2 sticks soft margarine slowly, add 3 cups sugar. Cream well. Add 6 egg yolks, one at a time. Beat well after each one. Stir in one cup sour cream (8 ounce carton). Add dry ingredients 1/2 cup at a time, beating constantly. Stir in 1 1/2 teaspoon vanilla. Fold in egg whites. Bake in tube pan greased and floured for 1 1/4 hours at 325. | From the Kitchen of | Virginia Hardy | Favorite | 64

68: Fresh Orange Cake 2 1/2 cups sifted self-rising flour 1 teaspoon grated orange rind 1/2 cup Crisco 1 1/2 cups sugar 3/4 cup milk 1/4 cup orange juice 2 eggs Sift dry ingredients together, add shortning, orange rind and milk and 2/3 of juice. Beat on medium speed for 2 minutes. Add rest of juice and eggs; beat 2 more minutes. Pour into pans. Cool before frosting. Bake at 350 for 20 to 25 minutes, til springs back when gently pressed in center, and feels firm. | Ann's Pound Cake 3 cups cake flour 6 or 7 eggs 3 cups sugar 3/4 cup milk 2 sticks butter softened 1 teaspoon lemon 1/2 cups Crisco 1 teaspoon vanilla 1 teaspoon baking powder Cream Crisco and butter. Sift all dry ingredients together. Add flour and milk alternately. Add eggs, lemon, and vanilla. Pour into tube pan that has been greased and floured. Bake at 350 for 1 1/2 hours or til done. From the Kitchen of Ann Blanton. | Icing 1/2 cup butter 1 teaspoon orange rind 4 tablespoons orange juice 1 box powdered sugar Mix and spread on cool cake. | From the Kitchen of | Virginia Hardy | Craig's Favorite | 65

69: Malcolm's Strawberry Cake 1 cup butter 1/8 teaspoon baking soda 2 cups sugar 5 eggs 3 cups self-rising flour 1 1/2 teaspoon vanilla 1 cup buttermilk 1 quart plus 1 cup sweetened strawberries Cream butter and sugar; add eggs. Mix soda with milk. Add half of flour and half of milk, beat well. Add rest of milk and flour, beating well. Add vanilla. Divide into 4 pans. Bake 350 about 25 to 30 minutes til done. Cool. Stack cake in this order: Cake, spread strawberry juice over cake, cream and berries. WHIPPED CREAM: Whip 1 1/2 pint whipping cream until it begins to thicken add 1 1/2 cup sugar, 1/4 teaspoon vanilla, continue to beat til mixed well. | Pineapple or Coconut Cake Use basic yellow layers recipe Cool and ice with Grandma's Jackson's white icing recipe. Spread icing between each layer, topped with pineapple or coconut, (or both). Be sure to use sweetened, in heavy syrup pineapple and frozen coconut. | Recipe from | Malcolm | Price | Favorite | Favorite | 66

70: Jan's Lemonade Cake 1 lemon cake mix, mixed per directions. Bake in three layers. Cool. | Icing 1 small can (12 ounce frozen lemonade) 1 can condensed milk 1 12 ounce cool whip Mix and spread on layers, sides and top. | From the Kitchen of | Jan Jackson | Recipe from | Lynne's Lemonade Cake 1 box lemon cake mix Icing: 4 eggs 1 box powdered sugar 1 small box lemon instant pudding 1 small can frozen lemonade, thawed 1 cup plus 2 tablespoons cold water Combine cake, pudding mix and water in mixing bowl. Beat for 30 seconds on low. Add eggs one at a time. Beat well after each egg. Beat for two minutes on medium. Pour into greased large glass baking dish. Bake according to package directions for cake. While cake is still warm mix thawed lemonade and sugar. Cut cake into squares. Drizzle icing over cake. Put back in oven for 5 minutes. | Lynne | Jackson

71: Apple Sauce Cake 1 cup butter 2 cups sugar 3 eggs 3 1/2 cups self-rising flour 1 teaspoon cinnamon 1 teaspoon nutmeg 2 cups apple sauce (canned) 2 teaspoons baking soda 1/2 cup milk 2 cups raisin 2 cups chopped nuts (Optional) Cream butter. Add sugar and eggs. Beat in flour and spices alternately with enough milk to keep batter from being too stiff. Mix soda with apple sauce and add to batter. When mixed good, add raisins and nuts. Pour into 3 or 4 pans and bake at 375 for about 30 minutes. Cool. Ice with Grandma Jackson's white icing between each layer, sides and top. Top each iced layer with frozen coconut. | Willa's Apple Cake 2 cups sugar 1 1/2 to 2 teaspoons cinnamon 1 1/2 cups Wesson oil 1 1./2 teaspoons vanilla 3 eggs 3 cups chopped apples 3 cups sifted flour, self-rising 1 1/2 cups pecan Mix sugar, oil and eggs. Add flour, cinnamon, vanilla and beat well. Add apples and pecans. Pour in greased tube pan. Bake 1 to 1 1/2 hours at 350. (can use other spices if preferred, like 1 teaspoon ground cloves and l/2 teaspoon nutmeg.) | From the Kitchen of Jean Lynch | 68

72: Paula's Carrot Cake 2 cups sugar dash of salt 3 eggs 1 teaspoon baking soda 1/2 cup oil 1 teaspoon cinnamon 2 1/2 cups self-rising flour 1 teaspoon vanilla 2 jars Junior baby food carrots or 4 small jars. Mix as listed and pour into 3 greased and floured pans. Bake 350 for 25 minutes, will feel sticky on top. You can mix too well. | Icing 1 stick margarine 8 ounce package cream cheese 1 box powdered sugar 1 tablespoon milk 1 teaspoon vanilla 1 cup toasted pecans, chopped Cream cheese and margarine. Add sugar, milk and vanilla. Mix well. Add toasted pecans. Spread on top, sides, and between layers. Sometimes, I will use about a cup more powdered sugar to allow enough icing to frost well. | Paula Daly's | Recipe | Virginia's Apple Cake Cream 1 1/4 stick margarine and 2 cups sugar. Add 2 eggs and 2 cups self-rising flour.. Add 3 cups raw chopped apples, 1/2 cup raisins, 1 cup chopped nuts 1 teaspoon vanilla, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Pour into greased and floured tube pan. Bake 50 minutes. | Favorite | 69

73: Pig Picking Cake Icing 2 large cool whips 1 small orange Jello 1 small instant vanilla pudding 1 can drained pineapple in heavy syrup (20 ounces) 1 12 ounce can mandarin oranges, chopped, drained Dissolve dry Jello and pudding in cool whips. Add oranges and pineapple. Mix well and ice sides, between layers and top of cake. (Sometimes, I use a little extra cool whip to assure enough icing to cover cake well.) | Pig Picking Cake 4 ounce package vanilla instant pudding 1 box orange Duncan Hines Cake Mix 4 eggs 3/4 cups oil 1 12 ounce can mandarin oranges w/ juice, chopped. Mix well and cook in three layers in greased and floured pan. Cool. | Pig Picking | Wedding | Cake | Favorite | 70

74: Pineanna Nut Cake (Stir this cake, do not beat) 3 1/2 cups cake flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup vegetable oil 3 eggs, slightly beaten 2 cups chopped ripe bananas, ( about 4 medium ) 1 cup chopped pecans 1 1/2 teaspoon vanilla 1 can 8 ounces crushed pineapple in juice, undrained Heat oven to 350. Grease and flour 3 round pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, pecans, vanilla and pineapple. Divide batter evenly among pans. Bake 25 to 30 minutes or until toothpick comes out clean. Cool ten minutes; remove from pans. Cool completely on wire racks. Fill layers and frost side and top of cake with Cream Cheese Frosting. Divide and sprinkle 1/2 cup chopped toasted pecans on top of cake. Cut using sharp knife. Refrigerate. | Cream Cheese Icing 1 package 8 ounces cream cheese, softened 1 stick margarine 4 cups powdered sugar 1/2 cup chopped pecans 1 1/2 teaspoons vanilla Beat cream cheese and butter in large bowl on medium speed til smooth. Add powdered sugar and vanilla and beat until light and fluffy. Spread on cake and top layers with 1/3 of chopped pecans. layer on top of icing.

75: Grandma Jackson's Fruit Cake 1 pound candied red cherries, chopped 1 quart, 1 cup chopped pecans 6 to 8 ounces evaporated milk 1 box graham cracker crumbs 1/2 to 1 box raisins (to taste) 60 large marshmallows (about 1 bag) Chop pecans and cherries. Add graham cracker crumbs and raisins. Melt marshmallows over low heat Pour marshmallows over mixture and mix with hands carefully because marshmallows will be hot. Use a spoon til other ingredients have time to help cool mixture. Add milk until cake becomes pliable enough to make logs. Wrap in waxed paper, then saran wrap and foil. Refrigerate. | 72

76: Helpful Hints | Hints for Cakes, Icings and Cookies * Your frosting will look more professional if you first frost with a thin layer and let it set. Then apply the second coat of frosting. * Dipping the cookie cutter in slightly warm salad oil will give you a much cleaner cut. * A quick frosting can be made by adding a bit of chocolate syrup to prepared whipped topping. * To cut down on cholesterol, substitute two egg whites stiffly beaten for each whole egg called for. * Icings won't become grainy if a pinch of salt is added to the sugar. * Use cocoa to dust baking tins so cookies and cakes won't have a floury look. * For a thinner, crispier rolled cookie try rolling the dough directly onto a greased and floured cookie sheet. Cut the cookies out then pick up the scrap dough. * If eggs are beaten and slowly added to batter, it won't make the batter too stiff. * Cookies will stay moist in the jar if a slice of bread is placed in the jar. * Two tablespoons of salad oil added to cake mix keeps the mix moist. * Adding a pinch of salt to chocolate dishes will enhance the flavor.

77: Equivalents 3 tsps = 1tbs 4tbsps = 1/4 cup 5 1/3 tbsps = 1/3 cup 8 tbsps = 1/2 cup 10 2/3 tbsps = 2/3 cups 12 tbsps = 3/4 cups 16 tbsps = 1 cup 1/2 cup = 1 gill 2 cups = 1 pt. 4 cups = 1 qt. 4 qts. = 1 gal. 16 oz. = 1 lb 32 oz. = 1 qt. 8 oz. liquid = 1 cup 1 oz. liquid = 2 tbsps | Ingredient Equivalents 1 medium lemon = 3 tbsps juice or 2 tsps grated peel 1 large apple = 1 cup sliced 1 lb apples = 3 medium sized apples 1 medium lemon squeezed = 1 tbsp juice 1 pint berries = 1 3/4 cups 1 stick butter or margarine = 1/2 cup = 8 tbsps 1 cup heavy cream = 2 cups whipped 1 small can evaporated milk = 2/3 cup = 5 oz. | Guides for Substituting 1 cup minus 2 tbsps all purpose flour = 1 cup cake flour 1 cup self-rising = 1 cup all purpose + 1 1/2 tsps baking powder and 1/2 tsp salt 1 tbs flour = 1/2 tbs cornstarch, potato starch, rice starch or arrowroot 1 1/3 cups rolled oats = 1 cup all purpose flour

78: Notes

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  • Title: Aunt Judy's Cookbook
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  • Started: over 7 years ago
  • Updated: over 7 years ago