Disclaimer:  Some of these recipes originated in our family.  Others have been accumulated in our handwritten recipe books and boxes over the years.  Though we "claim" them, our names attached to them does not mean that we made these recipes up.  Thanks for understanding.

The easiest way to find a recipe is to "edit" "find" and search for your keyword.

Mrs. Era’s Fruit Cake

(Old Fashioned Jam Cake) A Christmas tradition

Rosemary Chitsey

 

3 eggs

3 cups flour

1 cup butter

2 cups sugar

1 cup buttermilk

1 tsp soda

1-1/2 cups jam (I use 3/4 cup pear preserves and 3/4 cup blackberry preserves)

3/4 cup raisins

3/4 cup dried cranberries

3/4 cup black walnuts

3/4 cup pecans

1 tsp allspice

1 tsp nutmeg

1 tsp cinnamon

 

Cream butter and sugar. Add eggs, beat after each. Mix soda with buttermilk. Add alternately with flour to the creamed mixture. Add spices, jam, raisins, nuts.

Bake at 350 degrees for 25 minutes in four greased cake pans.  Turn out on a towel and let cool.

 

Mrs. Era’s Inside filling:

1-1/2 cups milk

1-1/2 cups sugar

2 tablespoons butter

1/2tsp vanilla

 

Boil milk and sugar together a few minutes.  Add butter and vanilla. Use all on cake.

 

Mrs. Era’s Icing:

4 cups sugar

1 cup Carnation milk

4 tablespoons butter

1 cup nuts

Boil until it forms soft ball in cold water.  Beat with spoon until it begins to thicken.

 

Ice cool cake.

Five Flavor Cake

Bobbie Nell Boles

 

2 sticks margarine/butter

1/2 cups Crisco

3 cups sugar

3 cups flour

5 eggs

1 cup milk

1/2 teaspoon baking powder

1 teaspoon each: vanilla, almond, coconut, lemon, rum (or any others you might prefer)

 

Mix as usual and add eggs one at a time. 

 

When mixed, pour into greased bundt or tube pan.  Bake 1-1/2 hours at 325 degrees.

Apricot Nectar Cake (Nadine’s Famous)

with Lemon flavored drizzle

Nadine Gilliam

 

1 package yellow cake mix

1 cup apricot nectar

1/2 cup sugar

3/4 cup cooking oil

4 eggs

 

Cook at 325 degrees for 1 hour in tube pan

 

Drizzle:  

1 cup sifted powered sugar

Juice of one lemon 

Drizzle over cake while it’s hot

Apricot Walnut Loaf

Paula Duchesne (Jim Doherty)

 

2/3 cup dried apricots, chopped

1/2 cup dark raisins, chopped

3/4 cup boiling water

2-1/2 cups all-purpose flour

3/4 cup sugar

2 tsp baking powder

3/4 tsp salt

1/2tsp baking soda

1/2 cup milk

1/4 cup butter, melted, slightly cooled

1 egg

1/2 cup walnuts, chopped

 

Preheat oven to 350 degrees.  Coat nonstick 9x5x3 pan with cooking spray. 

Combine apricots, raisins and water in bowl.  Let stand 15 minutes, until most of the water is absorbed.

 

Mix flour, sugar, baking powder, salt, and baking soda in large bowl.  Mix ilk, butter, and egg in measuring cup.  Make a ”well” in flour mixture.  Add milk mixture, dried fruit with remaining water, nuts.  Stir liquid into flour mixture just until evenly moistened.  Scrape into pan.  Bake for 60 minutes or until toothpick inserted in center comes out clean.  Cook on rack.

 Lemon Poppyseed Cake

Paula Duchesne

 

(I use these for Christmas gifts for folks at work – use the little baby loaf pans, wrap in foil, tie with ribbon… EVERYONE loves them!)

 

1 package lemon or yellow cake mix

2 packages instant lemon pudding mix (small sized)

4 eggs

1 cup water

3/4 cup oil

1/8 cup poppyseeds (or to taste) … I buy fresh ones every year

 

Mix all ingredients.  Pour into greased and floured bundt pan and bake at 400 degrees for approximately 55 minutes or until done.  Cool on rack for 25 minutes.  Turn onto cake plate. Glaze with powdered sugar and lemon juice.  Cool completely before cutting.  Freezes well.  (Of course use Baker’s Joy to grease the pans!)…

Doris Wilcox’s Orange Cake

 

A family favorite

2 cups sugar

1 cup butter or margarine

4 eggs, separated

1 1/2 cups buttermilk

1 Tablespoons orange zest

3 cups flour

1 tsp soda

 

Beat egg whites to meringue like consistency and set aside. Cream sugar and butter. Add yolks, flour, soda and buttermilk.

 

Beat 2 minutes. Then fold into egg whites. Bake 1 hour at 350° in 9 X13 pan sprayed with Pam.

 

Icing

1 1/2 cups sugar

1 cup orange juice

1 Tablespoons orange zest

 

Heat in pan till sugar melts. Pour over hot cake and return to oven 5 minutes.

Dad’s Old Time Pound Cake

Paula Duchesne (Eloise Duchesne)

 

1-1/2 cups sugar

1 cup butter

4 eggs (yolks unbeaten) – Beat whites stiff

1 tsp vanilla

1 tsp lemon flavoring

1/2 cup sweet milk

2 cups flour – sift with 2 tsp baking powder

 

Cream butter and sugar.  Add egg yolk, one at a time.  Beat well.  Add flour mixture along with milk.  Beat well.  Fold in egg whites.  Bake @ 350 degrees for 45 minutes.

 

From Eloise Duchesne - This recipe came out in Shreveport Paper in June 1937.  I baked it then for my Dad’s Father’s Day.

 

Conard Wilcox’s Birthday Cake

He simply MUST have this on his birthday!

 

2 cups sugar

1 3/4 cups flour

3/4 cup baking cocoa

1 1/2tsp each soda, baking powder

1 tsp salt

2 eggs

1 cup milk

1/2 cup oil

2 tsp vanilla

1 cup boiling water

 

Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Bake in 9 X 13 pan sprayed with Pam. 350° 35 minutes or till tests for done.

 

Frosting

6 Tablespoons butter, soft

1/3 cup milk

1/2 cup baking cocoa

1 tsp vanilla

2 2/3 cups powdered sugar

 

Cream butter, coca and vanilla. Add milk alternately with sugar. Beat to spreading consistency with an electric mixer.

Conard Wilcox’s Birthday Cake Ice Cream

This of course, goes with the cake EVERY birthday!

 

1 quart whole milk (plus extra to fill freezer)

2 cups sugar

1 can Eagle Brand

2 cups half and half

1 Tablespoons Adam’s vanilla extract

Pinch salt

 

Mix all to dissolve. Pour in freezer and pour in extra milk to fill line. Freeze. Eat till you bust!

Kitty Litter Cake

 

1 spice or German chocolate cake mix

1 white cake mix

2 large pkg vanilla instant pudding mix, prepared

1 large pkg vanilla sandwich cookies

green food coloring

12 small Tootsie Rolls®

1 new kitty litter pan

1 new plastic kitty litter pan liner

1 new pooper scooper

 

Prepare cake mixes and bake according to directions (any size pans).

 

Prepare pudding mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.

 

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding.

Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.

 

Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.  Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.

 

Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs.

 

Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!

 

Pineapple Upside Down Cake

Paula Duchesne (Anna Wooley 1983)

 

1/2 cup butter

2 cups brown sugar

1 (14 oz) can sliced pineapple

Maraschino cherries

Walnuts or pecans

4 eggs, separated

1 cup sugar

1 cup flour

1 tsp baking powder

 

Preheat oven to 350 degrees.  Melt butter in a heavy 10-inch skillet.  Cover with brown sugar, spreading it evenly.  Place 1 slice of pineapple in center on top of sugar.  Spread the rest.  Fill spaces with cherries. Place pecan or walnuts either before the pineapples or at this time. Cover with the cake mixture batter below.

 

Beat yolks and sugar until light. Sift flour and baking powder and fold into egg mixture 1/3 cup at a time. Fold in stiffly beaten whites.  Bake about 30 minutes.  Turn upside down.

 

(2006 – Updated method:  Yellow cake mix.  Use the pineapple juice as part of the water while following cake mix directions. 

 

Use sheet cake pan to place the bottom of the cake, then just add the prepared cake mix.  No one can tell the difference!)

Chocolate Éclair Cake

 

1 box of graham crackers

2 small boxes of Jell-O Instant French Vanilla Pudding

1 12-oz container of Cool Whip, softened

3 cups cold milk

1 jar Milk Chocolate icing

   

Mix pudding, cool whip and milk in large bowl.

 

In a 13" x 9" pan, place one layer of graham crackers

Alternate with one layer of pudding mix

Then another layer of crackers, another layer of pudding

Finish off with a layer of graham crackers.

 

Refrigerate for one hour.  Take out and frost with Milk Chocolate frosting mix. Best if prepared one day ahead.

 Prune Cake

Paula Duchesne (Marilyn Patterson, 1984)

 

2 cups sugar

2 cups flour

1 cup Wesson oil

3 eggs

1 cup sour milk

1 cup cooked prunes

1 tsp soda

1 tsp cloves

1 tsp cinnamon

1/2tsp nutmeg

1 tsp salt

1 cup pecans

Mix well and bake in two 9-inch pans at 350 degrees for 40 minutes.

 

Icing:

1 8-oz pkg cream cheese (room temperature)

1 stick butter (room temperature)

1 box powdered sugar

1 cup pecans

1 tsp vanilla

 Teri Wilcox’s Broiled Oatmeal Cake

Doris Wilcox loved this cake.

 

Pour 1 1/4 c boiling water over 1 cup quick oats and let stand while you assemble rest of cake

 

1/2c soft butter

1 cup each brown and white sugar

2 eggs

1 1/2 c flour

1 tsp each vanilla and baking soda

1/2 tsp each cinnamon and salt

1/2 cup chopped nuts

 

Cream butter and sugars. Beat in eggs. Add vanilla, soda, cinnamon, salt, nuts and oatmeal. Mix well. Stir in flour. Bake 30-35 minutes @ 350.  9 X13 pan.

 

Topping:

6 Tablespoons butter

1/4 cup evaporated milk

3/4 cup brown sugar

1/2 cup white sugar

1 tsp vanilla

1 1/2 cups coconut.

Heat together till melted. When cake is done, pour over and broil till topping starts to bubble.

Christina Wilcox’s Chocolate Cherry Cake

Conard’s daughter, Val’s granddaughter

 

1 box fudge cake mix

1 can cherry pie filling

2 beaten eggs

 

Mix gently in bowl, using wooden spoon. Bake at 350° 30-40 minutes in a 9 X 13 pan sprayed with Pam.  While cake in baking make frosting

 

Frosting:       

5 Tablespoons butter

1 cup sugar

1/3 cup milk

1- 12 oz bag chocolate chips

 

Place all except choc chips in a sauce pan. Bring to a boil over med heat stirring constantly. Boil 1 minute, stirring constantly.  Remove from heat and stir in chips till melted. Let cake cool 10 minutes and frost.

 Friendship Cake and Brandied Fruit Starter

Fort Worth Star Telegram Beverly Bundy Column ~1980

 

Brandied Fruit Starter (Yields 6 cups)

1 (15-1/4 oz) can unsweetened pineapple chunks, drained

1 (16 oz) can sliced peaches, drained

1 (16 oz) can apricot halves

1 (10 oz) jar maraschino cherries, drained

1-1/4 cups sugar

1-1/4 cups brandy (apricot or peach brandy can be substituted if desired)

 

Combine all ingredients in clean non-metal bowl.  Stir gently.  Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.  Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.

 

To replenish starter, add 1 cup sugar and one of the first four ingredients every 1 to 3 weeks, alternating fruits each time; stir gently.  Cover and let stand at room temperature 3 days before using.  The starter can also be used in the following cake recipe.

 

Friendship Cake

1 cup butter, melted

1-3/4 cups sugar

3 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp cloves

1/4 tsp ground nutmeg

1/4 cup brandied fruit juice

2 eggs

2 cups drained brandied fruit

1 cup chopped pecans

Powdered sugar, optional

 

Combine butter and sugar in large mixing bowl.  Beat well.  Combine next 6 ingredients. Add to butter mixture, beating well. 

 

Add juice and eggs, beat well.

Coarsely chop brandied fruit and stir into batter. Stir in pecans. Pour batter into a greased and floured 10-in bundt pan.

 

Bake @ 350 degrees for 1 hour. Cool 10 minutes, remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar.

Mandarin Orange Cake

 

1 Butter Recipe Yellow Cake Mix

1 cup cooking oil

4 eggs

1 11-oz can Mandarin orange sections, undrained

1 9-oz package cool whip (I use larger size)

1 lb, 4 oz can crushed pineapple in heavy syrup

1 small box Jell-O Vanilla Instant Pudding

 

Combine cake mix, oil, eggs, and mandarin oranges.  Spoon mixture into three 8" greased and floured cake pans.  Bake at 350 degrees for 20 minutes or until done.  Allow to completely cool.

 

For the icing I get a bowl and put a small amount of milk with the Instant Pudding so that it's not gritty.  Add cool whip and crushed pineapple.  Ice after cool. 

Derrelline Raulston’s Strawberry Cake

(Sandra & Paula both request this for their birthdays!)

           

1 pkg white cake mix

1 pkg strawberry jello

2/3 cups Wesson oil

1/2 cup water

Beat 2 minutes.  Then add:

4 eggs

1/2 box frozen strawberries (thawed)

Beat 1 minute.

Prepare cake pans.

Bake @ 350 degrees for 30 minutes.

 

Icing:

1 stick soft butter

1 box powdered sugar

½ box frozen strawberries (thawed)

If too thin, just add more powdered sugar. 

Spread on cooled cake.

Pistachio Cake

Cody Kirkman (Paula Duchesne’s oldest son)

 

1 pkg yellow cake mix

4 eggs

1 cup oil

1/4 cup Hershey’s chocolate syrup

1 pkg instant pistachio pudding mix

1/2 cup nuts (optional)

 

Frosting:

1 pkg instant pistachio pudding mix

1 large container Cool Whip

Enough milk to dissolve pudding mix

 

Blend all cake ingredients in large bowl except chocolate syrup, beat 2 minutes at medium speed.   Take out 1/4 cup cake mix and add chocolate syrup to it and blend.  Pour remainder of cake mix into greased bundt cake pan.  Swirl in the 1/4 cup chocolate batter with a knife.  Bake at 350 degrees for 50 minutes.

 

Dissolve pistachio pudding mix in milk.  Blend with Cool Whip.  Serve in separate bowl or frost cake and keep in refrigerator.  It’s easier to just serve the cake as some like to eat it without the frosting.

 German Chocolate Cake

Rosemary Chitsey

 

1 pkg Baker’s (4 oz) German sweet chocolate

1/2 cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 tsp vanilla

2 cups flour

1 tsp soda

1/2 tsp salt

1 cup buttermilk

4 egg whites, stiffly beaten

 

Melt chocolate in boiling water.  Cool.  Cream butter and sugar until fluffy.  Add yolks one at a time, beating well.   Blend in melted chocolate and vanilla and buttermilk.  Fold in beaten whites.

 

Pour into three 9-inch round pans (use Baker’s Joy).  Bake at 350 degrees 30-35 minutes.

 

Coconut Pecan Frosting:

1 cup evaporated milk

1 cup sugar

3 beaten eggs

1/2 cup butter

1 tsp vanilla

 

Cook until thick – about 12 minutes.

 

Add:

1-1/2 cups coconut

1 cup shopped pecans

Cool until thick enough to spread

Mississippi Mud Cake

 

Cake:

2 cups sugar

2 sticks butter

4 eggs

1-1/2 cups flour

1/3 cup cocoa

1/4 tsp. salt

2 tsp. vanilla

1 cup chopped pecans or walnuts

1 cup coconut

 

Layer on hot cake:

1 small jar Kraft marshmallow crème

 

Frosting:

1 box powdered sugar

1 stick butter, melted

1/4 cup evaporated milk

1/3 cup cocoa

1 cup coconut

1/2 cup chopped pecans

1 tsp vanilla

 

Cake:  Cream sugar and butter.  Beat in eggs by hand.  Sift flour, cocoa and salt together.  Add to creamed mixture.  Add vanilla, coconut, and nuts.  Pour into a Baker's Joy greased oblong cake pan.  Bake 35 minutes in a 350o oven.

 

While cake is hot, spread the marshmallow crème over the cake.  Do not microwave the marshmallow crème!

 

Frosting:  Sift powdered sugar and cocoa.  Add melted butter, milk and vanilla.  Stir in nuts and coconut and spread on cake.

 

(You can leave out coconut if you don't like it!)

 Chocolate Sheet Cake

Paula Duchesne (Jeanette Williams)

 

1/2 cup cooking oil

1 cup water

1 stick butter

3 heaping tablespoons of cocoa

1 tablespoon cinnamon

 

Blend oil, water, butter, cocoa, and cinnamon in a saucepan.  Bring to a boil and then let it cool.

 

2 cups flour

2 cups sugar

2 eggs, beaten

1 tsp soda

1/2 cup buttermilk

1 tsp vanilla

 

Mix flour and sugar in bowl.  Add cooled mixture from saucepan and blend well with mixer. Add remaining ingredients and mix well.  Bake in sheet cake pan at 350 degrees for 20 to 30 minutes.

 

Sheet Cake Icing:

1 stick butter

3 tablespoons cocoa

6 tablespoons sweet milk

1 box powdered sugar

1 tsp vanilla

1 cup pecans

 

Bring butter, cocoa and milk to a boil. Remove from heat and add remaining ingredients.  Mix well.  Frost cake after cooling.

7 Layer Chocolate Delight

Diana Boles

 

First Layer:

1 cup flour

1 stick margarine (at room temperature)

1/2 cup pecans, chopped

 

Mix & press into a 9X12 glass casserole dish.  Bake until light brown (about 15 min. at 350 degrees).  Let cool.

 

Second Layer:

2 pkg. 8 oz. cream cheese at room temperature

1 1/2 cups powdered sugar

1 cup Cool Whip

 

Mix & spread over first layer.  Refrigerate for 1 hr. or 15 min. in freezer.

 

Third Layer:

2 small boxes Vanilla Instant Pudding

2 1/2 cups milk

 

Beat 2 min. on low speed or until thick. Spread over 2nd layer. Refrigerate.

 

Fourth Layer:

2 small boxes Chocolate Instant Pudding

2 1/2 cups milk

 

Beat 2 min. on low speed.  Spread over 3rd layer.  Refrigerate.

 

Fifth Layer: Spread Cool Whip over 4th layer.

 

Sixth Layer (optional):  Sprinkle Hershey shavings on top.

 

Seventh Layer (optional):  Sprinkle with finely chopped nuts.

 

Refrigerate.  Serves 12 or more.  Can be made with sugar free pudding & light cream cheese for a lower calorie dessert.

Blueberry / Cherry Delight

Carol Newton makes this for Paula Duchesne EVERY birthday!!

 

Melt a stick of butter or margarine in a 9x13x2 cake pan and add:

 

Combine:      

2 cups crushed graham cracker crumbs

3/4 cup chopped pecans

1/2 cup powdered sugar

 

Combine:      

8-oz pkg Philadelphia Cream Cheese (softened)

2 eggs

2 tsp lemon juice or extract

1 cup granulated sugar. 

 

Mix until fairly smooth and pour over the above mixture.  Bake at 350 degrees for 20-30 minutes until top is golden brown (watch carefully).  Cool. 

 

Add third layer:

1 can Cherry Pie filling over one half

1 can blueberry pie filling over other half

 

Add fourth layer:  COOL WHIP

 

Serve cold (refrigerate!).

Cherries in the Snow

Brenda Waite for Paula Duchesne

   

1-1/2 sticks butter or margarine - softened

1-1/2 cups flour

1 teaspoon sugar

1 cup chopped pecans

1 8-oz cream cheese

2 cups powdered sugar

1 large Cool Whip

1 Can Comstock Cherry Pie filling

   

Crust:

Blend butter, flour, sugar, and chopped pecans and press into 9" x 13" oblong pan.  Bake at 350 degrees until done... crunchy like a cookie... about 15 minutes.

 

Filling:

Blend together cream cheese, powdered sugar, and Cool Whip.

 

Layer filling on top of cooled crust.  Top with Cherry Pie Filling.  Sprinkle with pecans.  Yum! 

Black Forest Pie (Herbert Raulston's Favorite Dessert)

Sandra Raulston Galley

 

Crust:  

1-1/2 cups flour

1-1/2 sticks butter

1 cup chopped pecans

 

1st Layer:

1 8-oz pkg cream cheese (softened)

1 cup powdered sugar

1 cup Cool Whip

 

2nd Layer:

1 pkg Jell-O Instant Vanilla Pudding

1 pkg Jell-O Instant Chocolate Pudding

4 cups milk

Hershey Bar, grated

1 additional cup Cool Whip

 

Mix together crust and press into 11 x 13" glass baking dish.  Bake at 325 degrees for 25 minutes (does not brown).

 

Blend together 1st layer and spread over cooled crust.

 

Blend together 2nd layer and use mixer on slow until mixture thickens.  Spread over cream mixture.  Cover with Cool Whip. 

 

Sprinkle with pecans.  Sprinkle with grated Hershey bar (optional). 

 

It is worth noting that Cherries In The Snow and Black Forrest Pie have the same delicious crust!

 "Jimmy Carter" Dessert

 

1-1/2 cup chopped peanuts – divided

1 cup flour

1/2 cup butter

8 oz cream cheese – softened

12 oz Cool Whip

1 cup powdered sugar

1/2 cup creamy peanut butter

1 small pkg chocolate instant pudding

1 small pkg vanilla instant pudding

2-1/2 cups milk

1 cup chocolate syrup

 

Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter. Blend together and press in 13x9" pan. Bake for 20 minutes at 300~. Cool.

 

1st Layer-

Cream the cream cheese with the peanut butter and 1 C powdered sugar with electric mixer. Blend in 1 C whipped topping with a spoon.

 

Spread on cooled crust carefully.

 

2nd Layer- Blend instant puddings into cold milk. Spread on top of first layer.

 

3rd Layer-Spread remaining whipped topping on top of 2nd layer.

 

4th Layer-Drizzle chocolate syrup on top of whipped topping.

 

5th Layer-Sprinkle with remaining half cup chopped peanuts.

 

Refrigerate.  Serve chilled. 

Seven Minute Frosting

Rosemary Chitsey

 

2 egg whites, unbeaten

1-1/2 cup sugar

1/8 tsp salt

1/3 cup water

1 tablespoon light corn syrup

1 tsp vanilla

 

Combine all ingredients in top of double boiler.  Beat for one minute.  Then place mixture over boiling water and beat for 7 minutes.  Remove from boiling water when the frosting stands in glossy peaks.  Continue beating until frosting is cool and thick enough to hold firm swirls.

Caramel Icing for Any Cake

Rosemary Chitsey

 

3-3/4 cups sugar – divided as below

1-1/2 cup whipping cream

1/4 cup butter

1/4 tsp baking soda

 

Bring 3 cups sugar, cream, butter, and baking soda to a boil in heavy saucepan. Remove from heat and keep warm.

Sprinkle 3/4 cup sugar in iron skillet.  Cook, medium heat, until sugar melts and syrup is golden brown.

Pour into cream mixture.  Stir until smooth.

Cook on medium heat 10-12 minutes (soft ball stage).  Remove from heat.

Beat at high speed with mixer until spreading consistency (8-10 minutes)

 

Yield:  3 cups

Buttermilk Glaze for Any Cake

Rosemary Chitsey

 

1/4 cup buttermilk

1/2 cup sugar

1/4 tsp baking soda

1-1/2 tsp cornstarch

1/4 cup butter

1/2 cup nuts

 

Combine first five ingredients in saucepan.  Bring mixture to a boil and remove from heat.  Cool slightly and stir in vanilla.  Pour over cooled cake and sprinkle nuts on top.

Lemon Cake

Rosemary Chitsey (Virginia Holly)

 

1/2 cup butter

2 cups sugar

3 eggs

3 cups flour

1 tsp salt

1/2tsp soda

1 cup buttermilk

2 tablespoons grated lemon rind

2 tablespoons lemon juice

 

Cream butter, sugar, and eggs.  Add flour alternately with milk.  Add soda and salt.  Add rind and juice.

 

Bake at 325 degrees in tube pan.

 

Lemon Glaze:

1 lb powdered sugar

8 tablespoons soft butter

1/2 cup fresh lemon juice

3 tablespoons grated lemon peel

 

Spread on warm cake.  Try to use up all the glaze.

Italian Cream Cake

Rosemary Chitsey

 

(She made this for Aubrey’s 80th birthday – WOW!! What a cake!!)

 

1 cup sugar

3 eggs, separated (Beat egg whites until fluffy – fold in last)

1 stick butter (save 1/2for icing)

1/4 cup shortening

1 cup flour

1/2tsp soda

1 tsp vanilla

1/2 cup buttermilk

1 cup coconut

1/2 cup pecans

 

Combine first 7 ingredients (except egg whites).  Mix with mixer.  Fold in egg whites.  Stir in coconut and pecans.  Bake in

 

two layered round pans (Baker’s Joy’d) at 350 degrees until done.

 

Icing:

Blend cream cheese, 1/2stick butter, a box of powdered sugar, and vanilla.  Add chopped pecans.

Fresh Apple Cake

Derrelline Raulston

 

2 cups sugar

1-1/2 cup cooking oil

2 eggs, well beaten

3 cups flour

3 cups fresh applies, peeled and chopped

2 tsp vanilla

juice of 1/2lemon

1 tsp salt

1-1/4 tsp soda

1-1/2 cup pecans, chopped

 

Combine sugar, oil, vanilla, eggs, lemon juice and salt.  Beat well.  Mix flour and soda and add to first mixture, blend well. Fold in apples and pecans.  Bake in a 10” tube pan which has been “Baker’s Joyed”.  Bake at 350 degrees for one hour and 15 minutes.  Cool in pan about 5 minutes.

Olga’s Chocolate Cake

Rosemary Chitsey

 

2 cups sugar

1/2 cup butter

3 tablespoons cocoa

2 cups flour

2 eggs

1/2 cup buttermilk

1 tsp soda

1 cup boiling water

1/2tsp salt

1 tsp vanilla

 

Mix sugar, cocoa, and melted butter.  Beat in eggs one at a time.  Add milk in which soda is dissolved.  Add flour and boiling water.

 

Bake at 350 degrees in 3 cake pans.  Use Chocolate Sheet Cake Icing

 

Icing:

1 stick (1/2 cup) butter

4 Tbsp. Cocoa

6 Tbsp. Milk

1 (1 lb.) box confectioner's sugar

2 tsp. vanilla

1 cup chopped pecans

 

Begin making icing:

Five minutes before cake is ready. Melt together and bring to boil, butter cocoa, and milk. Remove from heat and add powdered sugar, vanilla and pecans. Beat well with a spoon and spread on hot cake.

Old Fashioned Coffee Cake

Rosemary Chitsey

 

4 cups flour

1-1/2 tsp. Baking Powder

1 tsp. salt

1 tsp. ground cinnamon

2 cups (4 sticks) butter, softened

2-1/2 cups granulated sugar

7 eggs

 

1 cup freshly brewed double-strength coffee, cooled

 

PREHEAT oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.

 

POUR into greased 10-inch tube pan or 12-cup fluted tube pan.

 

BAKE 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan.

 

Gently remove cake from pan. Cool completely on wire rack.

 

 

Mocha Icing

 

1 tsp instant coffee – dissolved in 1 cup whipping cream

Beat until thick

Add:

1/3 cups sugar

1/4 cup cocoa

Beat until stiff peaks form.

Sour Cream Coffee Cake

Rosemary Chitsey

 

1 cup butter

1-1/2 cup sugar

3 eggs

8 oz sour cream

3 cups flour

2-1/2 tsp baking powder

1/4 tsp soda

1 tsp salt

1 tsp vanilla

 

Place half of batter in bundt pan.  Sprinkle with filling. 

 

Filling:

1/4 cup packed brown sugar

1 tsp cinnamon

1/2 cup chopped pecans

 

In small bowl, mix ingredients.  Spoon half over batter.  Other half on top.

 

Pour in other half.  Sprinkle with filling.

 

Bake 50 or 60 minutes at 350 degrees.

 Chocolate Trifle Cake

Source: Southern Living Magazine

 

1 pkg Chocolate Fudge Cake Mix

1 6 oz pkg Instant chocolate pudding

1/2 cup Strong coffee

6     (1.4) oz Heath Candy Bars

1  12oz Carton cool whip

 

Bake Cake – let cool the crumble (reserve ½ cup for later)

 

Prepare pudding per directions.  Crush Candy Bars.

 

Layer  1/2 cake crumbs

1/2 cup coffee

1/2 pudding

1/2 Cool Whip in container           

3/4 of crushed candy bars

 

Repeat layering with remainder of above ingredients (cake, pudding, cool whip)

 

Mix remaining candy bar with reserved cake crumbs, decorate top of cake to your delight. 

 

No cheating – chill for at least four hours, over night is better.  (Frank Kuchelmeister used twice for Birthdays and the bowl comes away really clean… friend of Al and Paula Duchesne)

Dump Cake

 

2 c. flour

2 c. sugar

1 c. oil

6 eggs

1 T. butter flavor

1 tsp. lemon flavor

1 tsp. orange flavor

dash salt

1 c. chopped pecans or walnuts

 

Mix all ingredients in one bowl.  Pour into greased and floured tube pan.  Bake for one hour at 325 degrees.

 

Great with strawberries and whipped cream.  Or, arrange slices on a pretty serving tray and dust with powdered sugar for a quick dessert.

 Ugly Duckling Cake

 

1 pkg yellow cake mix

1 can 16-oz fruit cocktail

2-1/3 cups Baker's Angel Flake coconut

2 eggs

1-1/2 cups (firmly packed) brown sugar

1/2 cup butter

1/2 cup granulated sugar

1/2 cup evaporated milk

 

Combine cake mix, fruit cocktail, 1 cup of coconut, and eggs.  In large mixing bowl, blend together, then beat at medium speed for 2 minutes.

 

Pour into greased 13 x 9" pan.  Sprinkle with brown sugar.  Bake at 325 degrees for 45 minutes.

 

Icing:

Bring butter, granulated sugar, and milk to a boil in a small sauce pan.  Boil two minutes.  Remove from heat.

 

Stir in rest of coconut.  Spoon over hot cake in pan.  Serve warm or cool.

Runny Butter Cake / Blonde Cream Cheese Brownies

   

Crust:

1 pkg plain yellow cake mix

1 stick melted butter

1 large egg

 

Filling:

1 pkg (8 ounces) cream cheese at room temperature

2 large eggs

1 teaspoon pure vanilla extract

1 stick butter, melted

3-3/4 cups powdered sugar

   

Crust:  Place the cake mix, melted butter for crust, and egg in a large mixing bowl.  Blend with an electric mixer 2 minutes on low.  Batter should come to a ball.  With fingertips, pat batter evenly over bottom of ungreased 13" x 9" baking pan.  Set pan aside.

 

Filling:  Blend cream cheese until fluffy.  Add eggs, vanilla, and melted butter and beat on medium speed for 1 minute.  Add powdered sugar.  Beat on medium speed about another minute.  Pour the filling onto the crust and spread.  Bake until well browned but center still jiggles when you shake the pan… 45 to 47 minutes on 350 degrees.  Awesome!

Rosemary's Lemon Fruit Cake

Rosemary Chitsey

 

1 Lemon Cake Mix

1-1/4 c Orange Juice

1-2 Tbsp. Orange Rind

1 c Raisins

1c chopped dried apricots

1 c dried cranberries

1 c pecans (chopped)

1 box Powered Sugar

 

Make a lemon cake mix like the directions, except replace the water with orange juice.  Mix well.  Add orange rind, raisins, chopped dried apricots, dried cranberries, and pecans.

 

Bake at 300 degrees in bundt pan until done.

 

Glaze:  Make a glaze of powdered sugar, orange juice, and grated orange rind.  Pour over warm cake while in pan.

Wave Your Flag Cake

Paula Duchesne makes it

 

1 qt. strawberries (about 4 cups), divided

1-1/2 cups boiling water

1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor

ice cubes

1 cup cold water

1 pkg. (12 oz.) pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.

STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.

REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator.

 Banana Nut Cake / Bread

Debbie Wilcox Davis

 

1/2 cup shortening

1-1/2 cup sugar

2 eggs

1 cup buttermilk

1-3/4 cups flour

1 tsp soda

1 cup mashed bananas

1/2 cup chopped pecans

1 tsp salt

1 tsp baking powder

 

Cream sugar and shortening. 

Add eggs.  Mix dry ingredients and add alternately with buttermilk.

Bake in cake pan - 25 minutes at 350 degrees or loaf pan.

Texas Pecan Cake - A Christmas Tradition

Sandra Raulston Galley

 

1 lb. butter

1 lb. sugar (2-1/4 cups)

6 eggs

1 lb. flour (4 cups)

1 quart pecans

1 lb. raisins (white)

1 tsp baking soda

2 oz lemon extract (pure Adams)

   

Cream butter and sugar. 

Add beaten egg yolks. 

Add extract, flour, nuts, baking powder, and raisins. 

Add beaten egg whites last. 

Mix well. 

Bake in moderate oven about 2 hours. 

Use tube cake pan.

Milky Way Cake

Derrelline Raulston

 

6 regular or 13 snack Milky Way bars

2 sticks butter

2 cups sugar

1/2tsp baking soda

2-1/2 cups flour

1-1/4 cups buttermilk

1 cup chopped nuts

4 eggs

1 tsp vanilla

 

Melt candy and 1 stick butter.  Set aside.

Cream sugar and 1 stick butter.  Then add eggs.

Combine flour and baking soda.

Alternately add flour and baking soda mixture and buttermilk.

Mix in melted candy mixture.

Add nuts and vanilla.

 

Bake at 350 degrees for one hour 10 minutes (70 minutes) or until done in a bundt pan that has been Baker’s Joy’d.

 

Icing:

1-1/4 cup sugar

1/2 cup Pet Milk

3 oz chocolate chips = 1/2 cup

1/2 cup marshmallow cream

1 stick butter

1 tsp vanilla

 

Combine sugar and Pet Milk.  Cook to the soft ball stage.

Add remainder of ingredients.

Stir until smooth.

Spread over cake.

 Confectioners Sugar Icing

Paula Duchesne (Frank Kuchelmeister)

 

1/2 Teaspoon butter

2 Tablespoons hot milk more could be needed if consistency of the frosting is too thick

1 1/2 cups confectioners sugar

1/2 teaspoon vanilla (to taste)

 

Add butter to hot milk.  In a large bowl place 1/2 cup confectioners sugar, begin to add milk/butter mixture while whisking to a smooth consistency, add more sugar and milk, continue until ingredients are used, you may have to add additional milk to thin as desired. 

Butter Cream Frosting

Paula Duchesne (Frank Kuchelmeister)

 

Great for cookies or cakes

1/3 cup butter softened

¼ cup warm but not boiled milk

4 to 4 1/2 cup confectioners sugar

1 to 1 1/2 teaspoons vanilla (to taste)  (I add the vanilla last so I can taste the frosting to ensure it is as I desire

 

Combine the warm milk and butter, mix thoroughly.  Place 1 to 2 cups of confectioners sugar in a bowl, gradually begin to add the butter and milk mixture.  Mix all the ingredients together slowly and whisk as you go.   A large mixer can be used also. 

Sad Cake

Derrelline Raulston

 

2 cups Bisquick Mix

1 box light brown sugar

4 eggs

 

Mix and bake at 350 degrees for 30-35 minutes in oblong pan.

 

Icing:

1/2 cup sugar

1/4 cup evaporated milk

1 stick butter

1/2 cup pecans

2/3 cup coconut

 

Melt butter, sugar and milk.  Boil 1 minute.  Mix in pecans and coconuts.  Pour over Sad Cake.

Blueberry Lemon Squares

Paula Duchesne (Pat Bishop)

 

2 1/4 cups all-purpose flour

About 1/2 cup powdered sugar

1 cup (1/2 lb.) butter or margarine

4 large eggs

1 cup granulated sugar

1 teaspoon grated lemon peel

1/3 cup lemon juice

1/2 teaspoon baking powder

1/8 teaspoon salt

1 1/2 cups blueberries, fresh and rinsed or frozen

 

In a food processor or a bowl, whirl or stir flour and 1/2 cup powdered sugar until blended. Add butter and whirl or rub in with your fingers until dough holds together when squeezed. Press evenly over the bottom of a 9- by 13-inch pan.

 

Bake in a 350[degrees] regular or convection oven until crust is golden brown, 20 to 25 minutes.

 

Meanwhile, in a bowl with a mixer on medium speed or a whisk, beat eggs to blend with granulated sugar, lemon peel, lemon juice, baking powder, and salt. Stir in blueberries.

 

Pour egg mixture into pan over warm crust. Return to oven and bake until filling no longer jiggles when pan is gently shaken, 20 to 25 minutes. Sprinkle lightly with powdered sugar and let cool at least 15 minutes. Serve warm or cool. If making up to 1 day ahead, wrap airtight when cool and chill. Cut into about 2-inch squares and lift out with a spatula.

 Lemon Squares

Paula Duchesne (Pat Bishop)

 

2 cups flour

1/2 cup confectioners' sugar

2 sticks butter

2 cups sugar

1 tablespoon flour

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs, well beaten

1 heaping tablespoon grated lemon rind

1/4 cup lemon juice

 

Sift flour and powdered sugar together. Cut in butter until well blended. Press mixture over bottom of a 9 by 13 by 2-inch pan. Bake about 25 minutes at 300° until lightly browned. Combine remaining ingredients and spread on top of the baked crust.

 

Bake at 350 degrees for 25 to 30 minutes. Sprinkle with powdered sugar.

Makes about 12 servings.

Rum Cake Jubilee

Paula Duchesne

   

1 Yellow cake mix (with pudding in mix)

3 eggs

1/3 cup Wesson Oil

1/2 cup sour cream

1 cup Rum

1-21-oz can Cherry pie filling

1-16 oz can whole Cranberry sauce

   

Combine cake mix, eggs, Wesson Oil, sour cream, and 1/2 cup Rum.  May add a little bit of cold water if it doesn't look moist enough).

 

Baker's Joy a pan and cook for one hour at 325 degrees.  Let cool 10 minutes.

 

Topping:  Heat Cherry pie filling and Cranberry sauce in cast iron skillet until it comes to a slow boil.  Pour the rum on top (do not stir) around the edges and ignite.  After the fire goes out, ladle on to the top of cake or serve topping separately.  A great Christmas cake!!

Pumpkin Trifle

Paula Duchesne (Pat Bishop)

 

2 to 3 cups spice cake (cooked according to directions)

1 can (16 oz) pumpkin (about 2 cups)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground allspice

2-1/2 cups cold milk

4 pkgs (3.4 oz each) instant butterscotch pudding

Large container Cool Whip

Maraschino cherries

 

Set aside 1/4 cup of cake crumbs into four portions.  Sprinkle one portion into the bottom of a trifle bowl.  In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes.  Mix until smooth.  Spoon half into trifle bowl.  Sprinkle with a second portion of crumbs. Spoon half the Cool Whip into the trifle bowl.  Sprinkle with the third portion of spice cake crumbs.

 

Top with the remaining pumpkin mixture, then last portion of crumbs and remaining cool whip. Sprinkle the remaining crumbs on top, around the edge of the bowl. Place cherries in the center. Cover and chill at least 2 to 3 hours before serving.

 

Yield 12 to 15 servings.

Excellent – tastes just like pumpkin pie, country cooking, great pot luck dish in the fall!

Pumpkin Streusel Cake

Paula Duchesne (given to her at work)

 

1 pkg yellow cake mix (minus one cup)

1/4 cup butter

1 egg

 

Filling:

1 can pumpkin (15 oz)

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp cinnamon

1/2 cup brown sugar

2 eggs

1/2 cup evaporated milk     

Topping:

1 cup cake mix

1/4 cup sugar

1 tsp cinnamon

1/4 cup butter

2 tablespoons flour

 

Preheat oven to 350 degrees.  Grease bottom only of a 9x13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix and butter to coarse meal texture. Add egg. Press into bottom of pan.  Combine filling ingredients and pour over crust.

 

Combine topping ingredients until crumbly and sprinkle over filling. Bake for 45 minutes or until knife inserted into center comes out clean.

Pumpkin Bars

Paula Duchesne (Walt Beesley)

 

(Try them once – you’ll make them again and again and again!!)

 

Bars:

1 cup oil

2 cups sugar

2 cups canned pumpkin

4 eggs

2 cups flour

2 tsp baking powder

1 tsp soda

Mix and put into greased jelly roll pan (cookie sheet).  Bake at 350 degrees for 20-25 minutes or until done.

 

Frosting:

2 tsp vanilla

3/4 stick butter

1 tablespoon milk

1-3/4 cups powdered sugar

Soften butter.  Mix and spread on cooled bars.   Y U M  ! ! !

Pumpkin Roll

(Served at the home of Leon Cox in Arkansas)

 

"This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look."

 

3/4 cup all-purpose flour

1 cup white sugar

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

3 eggs

1 teaspoon lemon juice

2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened

1/4 cup butter

1 teaspoon vanilla extract

1 cup confectioners' sugar

 

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

 

Bake at 375 degrees F (190 degrees C) for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

 

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer. When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Pineapple Angel Food Cake (low cal)

Derrelline Raulston

 

1 box Angel Food Cake Mix

1 (20-oz) can crushed pineapple – undrained

 

Preheat oven to 350 degrees.  Mix above by hand.  Pour into 13x9 glass dish that has been sprayed with Pam or Baker’s Joy.    Cook until done. 158 calories, 37 carbs

Pineapple Pound Cake

Paula Duchesne (Eloise Duchesne)

 

(Don’t pre-heat oven!)

1/2 cup Crisco

2 sticks butter

2-3/4 cups sugar

6 large eggs

3 cups flour (sifted)

1 teaspoon baking powder

1/4 cup milk

1 teaspoon vanilla

3/4 cup undrained crushed pineapples

 

Cream shortening, butter, and sugar.  Add eggs, one at a time, beating well after each.  Add flour sifted with baking powder, a little at a time.  Alternate with milk.  Add vanilla.  Stir in pineapple.  Blend well. 

 

Pour batter into well greased 10” tube pan.  Place in cold oven.  Turn oven on to 325 degrees.  Bake 1-1/2 hours, or until top springs back when touched.  Let stand for a few minutes in pan.  Run knife around edges and remove to rack.

 

Pineapple Icing:

2/3 cups sugar

1 cup milk

3 tablespoons flour

dash salt

1 egg

Small can crushed pineapple

 

Mix all except pineapple and butter in double-boiler.  Cook until mixture thickens.  Add pineapple.  Cook until thick.  Then add butter.  Cool and ice cake.

Snickerdoodles (Cookies)

by Nelda Boles Wilder

 

1 cup soft butter

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

 

Rolling Mixture

2 tablespoons sugar

2 tablespoons cinnamon

Cream together the butter, sugar, and eggs.  Sift together the dry ingredients and add to creamed mixture.  Roll in 1 " balls and then roll through the sugar and cinnamon mixture.

 

Place on baking sheet and bake at 350 degrees until lightly browned.

Sorghum Tea Cookies (scroll all the way to bottom for an attempt at Nanie's cookies!)

 

Nelda Wilder

 

1 cup butter

1 cup sugar

3 eggs

1 cup sorghum syrup

2 Tablespoons buttermilk

6-61/2 cup flour

1 teaspoon soda

1 teaspoon ginger

1 teaspoon cloves

1 teaspoon cinnamon

 

Cream butter and add sugar gradually.  Beat till light and fluffy.  Add eggs 1 at a time and beat well after each.  Add syrup and buttermilk. Mix well.

 

Combine all dry ingredients and stir into creamed mixture.  Chill 3 hours or overnight.  Roll dough to 1/4" thickness on lightly floured board.  Cut.

 

Place on greased cookie sheet and sprinkle lightly with additional sugar.  Bake @ 375 for 8-10 min.  Cool on wire racks.  Makes 9 dozen cookies.  From Nelda about Nanie’s Syrup Cookies: I found this recipe in the Southern Living Magazine, so I don't know if it's similar to hers or not.  I haven't tried this recipe, so can't verify if it's good or not, but all others from Southern Living are great.  My dad loves sorghum syrup.  I buy it for his birthday or Christmas gift when I can find a source.

Low Carb Peanut Butter Cookies

Derrelline Raulston

 

1 cup peanut butter

1 cup Splenda

1 egg

Vanilla

 

Drop by teaspoons full onto greased cookie sheet.  Criss-cross with a fork and sprinkle Splenda on top.  Bake until done.

 

(These crumble easily and do not travel well… best to eat them while warm – they’re YUMMY!)

Kris Kringle Kookies

Paula Duchesne (Gladys Lankford, 1983)

 

1/2 cup butter

2/3 cup brown sugar

1 egg beaten

1-1/2 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon cloves

1/4 teaspoon salt

1 teaspoon soda

1-1/2 tablespoons milk

1/4 cup orange juice

1 lb. candied pineapple, chopped (do not use the mixed!!)

1 lb. candied cherries, chopped

6 cups pecans, chopped

 

Cream butter and sugar. 

Beat in egg. 

Sift dry ingredients together, except soda. 

Dissolve soda in milk. 

Add dry ingredients alternately with milk and orange juice. 

Mix fruit and pecans together. 

Add to butter.

Mixture will be very stiff.

 

Drop by teaspoonfuls onto greased baking sheet.

 

Bake at 300 degrees for 20-25 minutes.  Do not overbake.

Dishpan Cookies

Leon Cox

 

2 cups white sugar

2 cups light brown sugar

4 eggs

2 cups vegetable oil

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

4 cups cornflakes cereal

1 1/2 cups rolled oats

1 cup flaked coconut

1 cup chopped pecans

1 cup chopped dates

1 cup raisins

 

Preheat oven to 325 degrees. Lightly grease a cookie sheet.

 

Cream sugar, brown sugar, eggs, vegetable oil and vanilla together in a large bowl or dishpan. In a separate bowl combine flour, baking soda and salt. Stir the flour mixture into the creamed butter; mix until well combined.

 

Stir corn flakes, oats, coconut, pecans, dates and raisins into the dough. You will most likely need to use your hands to mix everything thoroughly. Shape the dough into 1 1/2 to 2 inch balls and press them down lightly onto a greased cookie sheet.

 

Bake in a preheated 325 degrees F oven for 10 to 14 minutes or until golden.

Crispy Coconut Oatmeal Cookies

Rosemary Chitsey, Winnsboro, TX

 

Beat until blended:

1 cup butter

1 cup sugar

1 cup packed brown sugar

 

Add:

2 large eggs

1 teaspoon Vanilla, beating well.

 

Combine:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

 

Add to above mixture and mix well.

 

Stir in:

2 cups regular 1Minute oatmeal (uncooked)

2 cups crisp cereal

1 cup flaked coconut

 

Shape into 1” balls and place 2 inches apart on lightly greased cookie sheet.  Flatten slightly with a fork.

Bake @ 350 for 9-11 minutes.

Fancy Cherry Oatmeal Cookie

A contest winner! (Can't remember source)

 

1-1/2 cups sifted flour

1 tsp baking soda, sifted

1 cup butter, room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 cup dried cherries

1 cup baking chocolate, chopped

1 cup toffee pieces (Skor is good)

1-1/2 cups 1-Minute Oatmeal

 

Cream the butter, add the white and brown sugar.

Scrape down the bowl, add egg and vanilla.

Mix together the flour and the baking soda and add to the creamed mixture.

Add the oatmeal, cherries, chocolate, and toffee.

Using plastic wrap, divide into 3 logs and wrap.

Chill and slice 1/2" thick.

Bake on parchment (or wax papered) covered baking sheet at 350* for 8-10 mins. Cool on rack.

We've laughed at reunions about having a tea cake cookie contest because we have so many different varieties.  We all like our grandmother's recipe the best, probably because it reminds us of them, but these are all great tried and true recipes!

Buttermilk Tea Cake Cookies

Rosemary Chitsey (see her other tea cake recipe!)

 

1 cup Crisco

2 sticks butter

3 cups sugar

5 eggs

1 cup buttermilk

3 tsp baking powder

1 tsp salt

1/2tsp soda

2-1/2 tsp vanilla

5 cups all-purpose flour

 

Cream shortening and gradually add sugar.  Add eggs one at a time.  Cream well and add buttermilk.  Mix flour, baking powder, salt, and soda.  Gradually add flour mixture to creamed mixture until you get a workable dough.  Roll out on floured board until about 1/4 inch thick.  Cut out the size desired and bake at 350 degrees on an ungreased cookie sheet until light golden brown.  Do not over cook.  Cool and store in airtight container.  These will keep a long time if you keep them airtight.

Loviebelle Cox’s (“Nanie’s”) Cookies

(her tea cake cookies that the minute you taste them, you think of her)

 

2 sticks butter – room temperature but don’t melt

1-1/2 cups sugar

1 egg

2 tsp baking powder

1/2tsp salt

2 Tablespoons milk

Vanilla

2 cups flour (may add up to 1/2 cup more if needed)

 

Mix all ingredients together.  Roll out on a cookie sheet.  Cook on 350 degrees until the cookies are golden brown.

Mother’s Favorite Cookies (A Tea Cake Cookie!)

(Christine Boles)

 

1 cup margarine

1 cup oil

2 eggs

1 cup powdered sugar

1 cup granulated sugar

4 cups flour

1 tsp baking soda

1 tsp vanilla

1 tsp cream of tartar

 

Mix margarine, oil, eggs, and sugar.  Mix well.  Add all remaining ingredients.  Drop by spoonful and sprinkle with sugar or whatever.  Bake on ungreased cookie sheet. 

Eloise Duchesne’s Tea Cake Cookies

(A Duchesne Family favorite)

 

1/2 cup butter, softened

1/4 cup vegetable oil

1-1/2 cups powdered sugar

Mix well.

Then add:

1 egg

Then add:

2 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

Mix well.

Then add

1 tsp vanilla extract.

Chill 1 hour.

Shape into 1 inch balls.  Put on cookie sheet.  Bake @ 350 degrees 10-12 minutes or until golden brown. 

 

Optional Icing: 2 cups powdered sugar, 2 tablespoons cream cheese, 3-4 tablespoons milk, 1/2 tsp vanilla, and a dash of salt.

 

We can never get them where they need to be going because we eat them too fast!!

Grannie Boles (Lessie/Lorenzy) TeaCakes

Nadine Gilliam

 

2 1/2 cups sugar

1 cup Crisco

2 eggs

1 cup buttermilk

2 tsp. Soda added to buttermilk

2 tsp baking powder

2 tsp vanilla

 

Add flour until dough will roll out

 

Use cookie cutter shape desired

 

Bake until done.

The Best Sugar Cake Recipe in the World

Paula Duchesne (Jane Stachow)

 

Mix together the following dry ingredients:

2 cups sugar

5 cups flour

1 tsp baking soda

4 tsp baking powder

1 tsp salt (or less)

 

Add:

2 eggs

1 cup shortening

1 tsp vanilla

1.5 cups of milk (or half & half)

 

Batter will be heavy!  Drop by heaping tablespoons (not teaspoons) onto lightly greased cookie sheet about 4-6 inches apart.  Sprinkle with sugar or cinnamon and sugar.

 

Bake at 400 degrees for 10-12 minutes.  This makes approximately 2-2.5 dozen sugar cakes.

Teri Wilcox’s Cornflake Cookies

This was a harvest time staple for my family.

 

1 1/2 cup white karo

1 1/2 cup sugar

1 1/2 cup peanut butter

1/2tsp vanilla

pinch salt

8 cups corn flakes

 

Bring karo and sugar to a rolling boil over medium heat stirring constantly. Remove from heat and stir in peanut butter, vanilla and salt.  Pour over corn flakes and toss to coat.  Drop onto wax paper by spoonfuls OR press into 9 X 13 pan lined with wax paper and cut into squares when cool. In a pinch, I have used Wheaties and honey!

CoCo Not Cookies (aka Silver Dollar Instant Potato Cookies)

Chase Gilbert (Cecil Gilbert)

 

1/3 cup butter

1 cup sugar

1 tsp coconut extract

1 small egg

1 pkg Buttermilk Bisquick Mix (not box, just a package)

1 pkg instant potatoes (not box, just a package)

 

Cream together butter, sugar, and coconut extract.  Add egg.  Stir until mixed and add Instant Potato and Bisquick Mix. 

 

Chill for one hour.  Pre-heat oven to 375 degrees.  Drop small dollops onto ungreased baking sheet and cook for 12 to 14 minutes.  Makes four dozen small cookies.

Novis’ Carrot Cookies

 

3/4 cup shortening

3/4 cup sugar

1 egg

1 cup carrots, cooked, mashed, and cooled

2 cups flour

1 tsp. Salt

1 tsp baking powder

1 tsp vanilla

 

Cream shortening and sugar

 

Add carrots and beaten egg.

 

Add sifted dry ingredients and vanilla.  

 

Drop by teaspoons on a greased cookie sheet.

 

Bake 12 to 15 minutes at 375 degrees.

Lacy Oatmeal Cookies

Rosemary Chitsey

 

1/2 cup flour

1/4 tsp baking powder

1/2 cup sugar

1/2 cup oatmeal

2 tablespoons cream

3 tablespoons light corn syrup

1/2 cup butter, melted

1 tablespoon vanilla

 

Add all ingredients and mix well.  Drop by spoons to baking sheet.  Bake at 375 degree oven for 6 to 8 minutes.

“NM” Chocolate Chip Cookies

Rosemary Chitsey

 

2 cups butter

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp vanilla

4 cups flour

5 cups blended oatmeal

1 tsp salt

2 tsp baking powder

2 tsp soda

24 oz chocolate chips

1 grated Hershey bar

 

Blend oatmeal in blender. Cream butter and sugars. Add eggs, vanilla.  Mix with flour, oatmeal, salt, baking powder and soda. Add chips and grated Hershey bar

Roll into balls.  Flatten with fork. Bake 350 degrees for 9-12 minutes

 

Makes 112 cookies

Lace Cookies 1

 

1 cup flour

1 cup finely chopped nuts

1/2 cup corn syrup

1/2 cup shortening

2/3 cup brown sugar

 

Preheat oven to 375 degrees F.

Blend flour and nuts. Bring corn syrup, shortening and sugar to a boil in a saucepan over medium heat, stirring constantly.

 

Remove from heat; gradually stir in flour and nuts.

Drop batter by level teaspoonfuls about 3 inches apart on lightly greased baking sheet.  Bake only 8 to 9 cookies at a time. Bake about 5 to 6 minutes, remove from oven and allow to stand 5 minutes to harden slightly before removing from pan.  (These stick awfully bad and caused us to buy parchment paper!)

C S Bakery (Corsicana) Pecan Nugget Cookies

Paula Duchesne (Warren Smith, Thanksgiving 2000)

 

1 lb light brown sugar

1 cup flaked coconut

4 cups ground pecans

1/8 tsp salt

1 tablespoon all-purpose flour

1 tablespoon honey

4 egg whites

1 tsp vanilla

 

Combine ingredients in mixing bowl with heavy-duty mixer.  Mix on medium speed at least five minutes or until mixture is thick and sticky.  Set fingers and form dough in small balls about an inch in diameter. Place on ungreased baking sheet (spray with Pam!) and bake at 350 degrees 12 to 15 minutes or until bottoms are brown. Carefully remove from cookie sheet immediately to prevent sticking.

 

Note from Warren’s wife, Gerry:  No butter, shortening, oil, milk, egg yolk, or other “bad” stuff!  Gerry says the most critical task is determining when the cookies are “done” – inspect often to avoid burning or sticking to baking sheet (spraying with Pam or equivalent is essential).

Diamond Nut Cookies

By Jane Cannon

 

(A Christmas tradition at the Duchesnes)

 

Sift together in bowl and reserve:

 

2 cups flour

1/2 tsp. salt

1 t. cinnamon

 

Put 1 cup soft (not runny) butter in large bowl (or half butter half Crisco)

 

Add:

1 cup brown sugar

1 tsp vanilla

1 egg yolk

 

Beat with mixer or spoon until light and fluffy

Add flour mixture

 

Add 1/2 cup ground pecans

Mix well (dry and pasty)

 

Spread in greased jelly roll pan (cookie sheet)

Brush with 1 egg white (beaten)

 

Sprinkle with 1/2 cup ground nuts pushing them into dough.

 

Cook 15-20 (17) minutes at 350o.

Cut in 2” diamonds

Makes 2-1/2 dozen

While still warm – roll them in powdered sugar.

Margie Beck’s Icebox Cookies

Paula Duchesne (Eloise Duchesne’s recipe)

 

Cream: 

3/4 cup butter

1 cup brown sugar

1 cup butter flavor Crisco

1 cup white sugar

 

Add: 

3 eggs – beat well

 

Sift and add:

4 cups flour

1 tsp salt

1 tsp soda

1 tsp cinnamon

1 tsp cloves

1 tsp allspice

 

Add:

1 cup chopped nuts.  Mix well

 

Make 4 rolls on wax paper.  Put in freezer.  Take out and slice when read to bake (after they are frozen).  Bake at 350 degrees for 12 minutes.  Al Duchesne's favorite cookie.

Almond Icebox Cookies

Paula Duchesne (Frank Kuchelmeister)

 

1 lb (pound) butter

1 cup  sugar

1 cup brown sugar

3 eggs, well beaten

1/2 lb almonds chopped or sliced  ( I use sliced)  You can substitute peanuts

5 cups flour

1 tablespoon cinnamon

2 teaspoons soda

 

Cream butter and sugars well; add eggs, dry ingredients and almonds.  Shape into rolls or logs. Wrap in wax paper and chill until firm.  Cut into thin slices (1/4 to 3/16 in thick) Bake on greased cookie sheet in a moderate oven at 350 degrees for 9 to 10 minutes.

 

What I usually do is after I have creamed the butter, sugar and eggs, I add the soda and cinnamon then gradually add the 5 cup of flour.  This will be a thick heavy mixture, and work the mixer (depending upon type you have) quite hard.  You may have to mix the last bit of flour into the mixture by hand if you have a light weight mixer.   I usually add the almonds last so they don’t break up as much.  By adding slices I can add then to the mixture and they have a rally nice sliced look when you cut the slices from the log to bake.   You can also bake on parchment paper instead of a greased cookie sheet.   I just tried this on the last batch, worked great, cookies slide off the paper nicely.  These cookies can be made well in advanced and kept frozen for several months.   Instant cookies if friends or grandkids come to visit. 

Nanie’s Festive Fruit Cookies (A Christmas Tradition)

Paula Raulston Duchesne and Darrell Cox

   

1/2 cup shortening

1/2 cup brown sugar

3/4 cup granulated sugar

1 tsp vanilla

1 egg, slightly beaten

1 (6 oz) can frozen orange juice

2-1/2 cups sifted flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 cup coconut

3/4 cup chopped nuts

2 cups powdered sugar

1/2 cup butter (melted)

 

Cream shortening with granulated sugar and brown sugar until light and fluffy.  Add vanilla and egg.  Add 1/2 cup orange juice, reserve remainder for icing.  Stir until well blended.  Sift flour, soda, baking powder, and salt together.  Add to orange mixture, stirring until smooth.  Add coconut and nuts. Drop by teaspoon onto an ungreased baking sheet.  Bake at 350 degrees for 9-11 minutes. 

 

Ice warm cookies.

 

Icing:  Blend powdered sugar with butter and reserved orange juice.

Grandma Raulston's Chocolate Fudge Oatmeal No Bake Cookies

Derrelline Raulston (Charlie Roden, ~1969)

 

No baking required for these fudgy oatmeal cookies!

 

2 cups granulated sugar

1/2 cup evaporated milk

4 tablespoons cocoa

1 stick butter

1 teaspoon vanilla extract

1/2 cup peanut butter

1/2 cup coconut 

1/2 cup chopped pecans

2 cups quick-cooking oats

           

Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat.  Add peanut butter, pecans, coconut, quick oats, and vanilla.  Blend thoroughly.

 

Drop by teaspoons on waxed paper to harden.

Sand Tarts (Pecan Sandies)

Sandra Galley

2 cups plain flour, sifted
4 cups powdered sugar
1 1/2 sticks butter
2 teaspoons vanilla
1 cup chopped pecans

1. Preheat oven to 300 degrees.
2. Let butter warm to room temperature.
3. Add sifted flour and powdered sugar to butter and beat until smooth. Add vanilla and nuts.
4. Roll into small cookie balls, place on baking sheet and bake about 20 or 30 minutes or until just light brown.
5. Remove from oven and roll in powdered sugar while still hot.

Graham Cracker Cookies

Rosemary Chitsey

 

1 cup brown sugar

1 cup butter

1 cup chopped nuts

 

Place over low heat and boil for 2 minutes.  Arrange crackers on cookie sheet.  Pour over crackers.  Work fast to cover all the crackers. 

 

Bake 10 minutes at 325 degrees. 

 

While warm, lift out of pan to waxed paper.  Break apart.

The Ultimate Cookie

Paula Duchesne (Jim Doherty)

 

1 cup butter

1 cup sugar

1 cup brown sugar (packed)

2 eggs

1 Tablespoon milk           

1 Teaspoon vanilla

2 cups flour         

1 teaspoon soda

1/2tsp baking powder

1/2tsp salt

2 cups Total (cereal brand - oats with brown sugar)

1 cup raisins

2 cups crushed walnuts

2 cups old fashioned oats

CAYENNE TO TASTE (JUST KIDDING)

 

Mix all dry ingredients thoroughly.  Add other ingredients.  Bake 10 to 12 minutes at 350 degrees.  Makes 3 to 4 dozen.

Forgotten Cookies

Paula Duchesne and Derrelline Raulston

 

3 egg whites

1 cup sugar

Pinch of salt

8 oz chocolate, peanut butter, and/or butterscotch chips

1 cup chopped pecans

 

Preheat oven to 375 degrees.  Line a baking sheet with foil. Beat the egg whites until light and fluffy.  Fold in sugar and salt while mixing.  Add chips and pecans.  Drop spoonfuls of the mixture onto baking sheet.  Place in oven.  Turn off oven, and leave cookies inside overnight.

Cranberry Oatmeal Walnut Cranberry Crunchy Chewy Cookie

 

10 tablespoons butter

2/3 cup packed dark brown sugar

1 teaspoon vanilla extract

2 eggs

1/2tablespoon baking soda

1 pinch salt

1-2/3 cups whole wheat flour

2 cups chopped cranberries (craisins or dried cranberries also work)

3/4 cup chopped walnuts

 

Preheat oven to 350 degrees.  Blend butter and sugar until fluffy.  Add eggs and vanilla.  Mix well.

 

In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture until well mixed.  Stir in the oats. 

 

Fold in nuts and cranberries.

 

Place dollops on cookie sheet, and keep them spread apart (this cookie spreads). Bake until they fall back down (8 to 10 minutes). Cool and enjoy.

Teri Wilcox’s Blonde Brownies

 

1/2 cup butter

2 cups brown sugar, packed

2 eggs

1 tsp vanilla

2 cups flour

3/4 tsp salt

2 tsp baking powder

1 cup coconut

1 cup chopped pecans

Cook sugar and butter till bubbly. Cool slightly. Beat eggs and vanilla. Add all to sugar mixture. Pour in to a 9 X 9 pan. Bake 350 15-20 minutes. Cut while hot.

Nelda’s Saucepan Brownies

Nelda Wilder

 

2/3 cup oil

4 squares unsweetened baking chocolate

2 cups of sugar

4 eggs

1 1/2 cup flour

1 tsp salt

1 tsp baking powder

1 cup chopped nuts (optional)

 

Put the oil and chocolate into a large saucepan and melt over medium heat.  When chocolate is melted, take pan off the heat and add sugar.  Stir until blended well and let stand.  Combine the dry ingredients together and set aside.

Add the eggs to the chocolate mixture and beat well.  Then add dry ingredients.  Stir until blended.  Add nuts.

 

Pour into a 9 x 13 pan, greased with vegetable spray.

Bake at 350 degrees for 30-35 minutes.  Test with toothpick to see if they are done.  You'll never use a boxed brownie mix again! 

 

NOTE:  Be sure to turn off the burner after removing chocolate mixture from it.  One time I forgot to turn off the burner and when I pulled the brownies out of the oven, and I set the baking dish on top of that burner, so they were permanently adhered to the pan and trashed!!  

Chocolate Brownie Crinkles

Derrelline Raulston

 

1 pkg Betty Crocker Low Fat Brownie Mix

1/4 cup water

1/4 cup egg substitute

Powdered sugar

Butter flavored spray

350 degree pre-heated oven.

 

Mix until blended.  Shape into balls 1 level tablespoon.  Roll in powdered sugar.  Bake 11-13 minutes. 62 calories, 13 carbs

Oatmeal Crisps

Paula Duchesne (Frank Kuchelmeister)

 

Another favorite with a cup of coffee on the back porch in the morning...  These dunk really well.

 

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter

1 cup granulated sugar

I cup brown sugar, packed

2 eggs well beaten

1 teaspoon vanilla

3 cups quick cook oats

1/2 cup chopped nut meats (if desired)

 

Sift flour, measure.  Add soda and salt and sift again.  Cream butter thoroughly, add sugar gradually.  Cream until very light.  Add eggs, vanilla, oats, and nuts ( if desired) mixing well after each ingredient is added. Add four mixture, stirring well.  Form into four rolls, wrapped in wax paper, about 2 ½ inches thick.  Chill thoroughly, slice thin. Bake on greased cookie sheets at 400 degrees for about 9 to 10 minutes.  Watch these closely they will burn in a blink.    I have not tried baking these on parchment paper yet.

Mock Macaroons

Derrelline Raulston

 

1 box Angel Food Cake Mix

10-oz coconut

1/2 cup water

Baking Cocoa (optional)

 

Preheat oven to 350 degrees.  Mix angel food cake with coconut.  Add water.  Add 3-4 tablespoons of cocoa.  Place foil on cookie sheet and spray with Pam.  Drop by rounded teaspoons two inches apart. 

 

Bake 10-12 minutes.  Let cookie cool before removing from foil.

 

Serving size: 2 cookies – 58 calories, 10 carbs, 2g fat

French Silk Pie

Nelda Boles Wilder

 

1  9" pie shell (baked)

1 stick butter

3/4 cup sugar

1 square melted unsweet baking chocolate

1/2 cup toasted nuts

1 teaspoon vanilla

2 eggs

1/2 pt whipped cream

 

Cream butter and sugar, add chocolate and vanilla and blend together. 

 

Add eggs 1 at a time and beat 3 minutes after each egg. 

 

Pour into shell. 

 

Chill two hours. 

 

When ready to serve, top with warm toasted nuts and whipped cream.

YUM!

Dang Good Pie

Derrelline Raulston

 

1-1/2 cups sugar

2 tbls flour

3 eggs

1 stick butter

1 cup shredded coconut

1 cup crushed pineapple

 

Mix sugar, flour, eggs, and butter well.  Add coconut and crushed pineapple.   Pour in unbaked pie shell.

 

Bake 35-40 minutes at 350 degrees.

 

 

Doris Wilcox’s Pineapple Icebox Pie

Everybody wanted the last piece of this pie!

 

1 (8 or 9 inch) graham cracker crust

3 egg yolks

1 can eagle brand

1/2 cup lemon juice

1 regular can crushed pineapple. Drained and squeezed well.

Preheat oven to 350°.  Beat yolks, stir in eagle brand and lemon juice. Stir in pineapple. Pour in crust. Bake 8 minutes.

 

Chill and serve. Keep in refrigerator.

 Becky Hightower’s Buttermilk Pie

Rosemary Chitsey

 

1 stick butter

1/4 cups flour

1 cup buttermilk

1 tsp vanilla

2 cups sugar

1/4 tsp salt

3 eggs

 

Melt the butter.  Mix all ingredients.  Pour into 9” unbaked pie shell.  Sprinkle with cinnamon and swirl with a fork.  Bake 1 hour at 375 degrees.

Mrs. Jackson’s Buttermilk Pie

Derrelline Raulston

 

Cream together a half cup of butter and 2 cups sugar.  Beat in until fluffy 3 eggs and 3 rounded tablespoons of four.  Fold in 1 cup of buttermilk plus a dash of nutmeg.  Pour into deep dish shell and bake for 50 minutes at 350 degrees.  Secret is to really fluff up those eggs while beating.  Mrs. Jackson mixed the flour with the sugar.

Pecan Pie

Nelda Boles Wilder

 

9" unbaked pie shell

3 eggs

1/2 cup light brown sugar

1 cup dark Karo syrup

1/2 tsp salt

1 tsp vanilla

1/4 cup butter

1 cup pecan halves

 

In a bowl, beat the eggs, then add sugar, syrup, salt, and vanilla.  Slice butter into slim pieces and add along with pecans to the mixture.  Pour into shell.  Bake at 375 degrees for 45-50 minutes.  Let cool before serving.

 

This was my Grandmother Bessie Hightower Slaughter's recipe.

 

Pecan Pie

W S C

 

9 inch pie shell, unbaked

2 cups pecans, chopped

1 cup brown or white sugar

1 cup light corn syrup

1 tablespoon flour

1 tsp vanilla

1/4 tsp salt

3 eggs

2 tablespoons butter

 

Line the pie shell with chopped pecans.  Combine the sugar, corn syrup, flour, vanilla, and salt and mix until blended.  Beat in the eggs one at a time, mixing well each time.  Pour into the nut-lined pie shell, and dot with butter.  Bake at 350

 

degrees until firm – about 1 hour.

Lemonade Pie

Nelda Boles Wilder

 

1 Graham Cracker Pie Crust

1 6 oz can frozen lemonade

1 can Eagle Brand Milk

1 carton (4 1/2 oz) Cool Whip

 

Mix lemonade and milk together.  Fold into Cool Whip.

Pour into graham cracker crust.  Top with additional Cool Whip.  Chill for 1 hour.  Keep refrigerated.

Pink lemonade Pie (“Jimmy” Pie)

Derrelline Raulston

 

(Makes one 8 or 9” pastry shell)

1 (8 or 9" baked pastry shell

2 Tbsp. coconut

1 (6-oz.) can frozen pink lemonade concentrate, thawed

1 (8-oz) cream cheese, softened

1 (14-oz) can Eagle Brand Sweetened Condensed Milk

1 small container thawed Cool Whip

 

Place coconut in plastic bag with 1 teaspoon concentrate; shake until coconut is tinted. Set aside. In large bowl, beat cream cheese until light and fluffy; stir in sweetened condensed milk and lemonade concentrate. Fold in whipped topping; pour into pastry shell. Garnish with coconut and, if desired stemmed maraschino cherries. Chill 2 hours. Refrigerate leftovers. (Named after a teenager way back when!)

Key Lime Pie (Low Cal)

Derrelline Raulston

 

1 reduced fat Graham crust

1 pkg sugar-free lime Jell-O

1/4 cup boiling water

2 (6 oz) key lime light yogurt

1 tub (8 oz) fat free topping

 

Dissolve Jell-O in boiling water.  Stir in yogurt with Wisk.  Fold in topping with wooden spoon.  Put in crust and refrigerate at least two hours. 145 calories, 3.5 g fat, 1 g fiber.

Teri Wilcox’s Brown Bag Apple Pie

Val cannot get his fill of this pie!

 

5-6 large apples, peeled, cored and sliced

3/4 cups sugar (or more if apples are tart)

2 heaping Tablespoons flour

1 tsp cinnamon

1/2tsp salt

1 Tablespoons lemon juice

1 pie crust in 9 or 10 in deep pie plate

 

Toss apples with lemon juice.  Mix flour, sugar, cinnamon, salt.  Toss with apples and place in crust.

 

Topping:

1/2 cup sugar

1/2 cup flour

1 stick softened butter

 

Work together till mealy and cover apple mixture in crust. Place pie in a heavy brown paper bag. Fold end of bag over a couple of times and bake at 350 1 hour, 15 minutes.  The bag will smell funny in the oven, but it contains all drips and keeps topping from burning.

 Triple Layer Mud Pie

 

3 squares semi-sweet baking chocolate, melted

1/4 cup condensed milk

1 Oreo pie curst

1/2 cup chopped pecans

2 cups milk

2 small pkgs chocolate instant pudding

8 oz Cool Whip, thawed

 

Mix chocolate and condensed milk until well blended.  Pour into curst.  Sprinkle with pecans.  Pour milk into large bowl. Add pudding mixes.  Beat until well blended.  Spoon 1-1/2 cups over pecans in crust.  Add half of Cool Whip to remaining pudding, blend.  Spread over pudding layer.  Top with remaining Cool Whip.

Sugar Free Pecan Pie

Rosemary Chitsey

 

3/4 cup Splenda

1 stick butter

1 cup brown rice syrup (health food store)

3 eggs beaten

1 tsp vanilla

1 cup pecans

 

Mix ingredients and pour in uncooked pie shell.  Bake 50-60 minutes at 350 degrees.

Sugar Free Strawberry Pie

Derrelline Raulston

 

1 pkg vanilla cook and serve pudding

2 cups water

1 pkg strawberry sugar free Jell-O

4 cups sliced strawberries

Fat free Cool Whip

 

Cook pudding with water.  Then add powdered Jell-O.  Let cool some, then add strawberries.  Pour into graham cracker crust. 

 

Top with Cool Whip.

Sugar Free Strawberry Pie 2

Derrelline Raulston

 

1 (8-oz) pkg sugar free cook and serve pudding

2 cups water

3 cups strawberries, sliced

1 (3 oz) pkg sugar free strawberry Jell-O

Fat free Cool Whip

 

In medium saucepan, add water and pudding mix. Bring to boil. Remove and add strawberry Jell-O.  Stir until dissolved.  Place strawberries in bottom and up sides of a deep-dish pie plate.  Pour cooled mixture over strawberries and refrigerate.  Cover with Cool Whip.

 

62 calories, 12 carbs.

Teri Wilcox’s Pie Crust

Even if you can’t make pie crust, you can make this!

 

For 1 crust:                                                               

1 cup plus 2 level Tablespoons flour                                          

1/2 tsp salt                                                                

1/3 cup oil                                                                 

2 Tablespoons ice water                                                    

 

For double crust:

1 3/4 cup flour

1 tsp salt

1/2 cup oil

3 Tablespoons ice water

 

Mix flour and salt. Stir in oil with fork, till forms a ball.  Stir in ice water. Roll between sheets of wax paper. Fits a 9 or 10 inch deep pie plate. This is the flakiest crust you will ever eat!

Teri Wilcox’s Cream Pie Filling

 

1/4 cup cornstarch

2/3 cup sugar

1/4 tsp salt    

2 cups whole milk

2 egg yolks

2 Tablespoons butter

1 tsp vanilla

 

Mix first 5 ingredients in a pan. Cook over low heat, stirring constantly until thick. Mix in butter and vanilla. Add desired flavors: 1 can well drained pineapple or sliced bananas or coconut—whatever your favorite cream pie flavor is!  For chocolate cream pie: increase sugar to 1 cup and add 2-3 Tablespoons baking cocoa.

 Teri Wilcox’s Strawberry Pie

 

1 cup sugar

1 cup water

3 Tablespoons cornstarch

Pinch salt

4 Tablespoons wild strawberry Jell-O, dry

1 pint (or more) fresh strawberries

Mix sugar, water, cornstarch in a pan and cook until thickened.  Add dry Jell-O and let cool slightly. Place berries in prepared 9 inch pie crust. Pour mixture over berries. Refrigerate.

 Blueberry Pecan Cobbler

(Charles Reed's Mother)

 

4 pints fresh or frozen blueberries

1-1/2 cups sugar

1/2 cup flour

1/2 tsp. cinnamon

1/3 cup water

2 tablespoons lemon juice

1 tsp vanilla

1/2 cup pecans (toasted)

pie crust

 

Bring first 7 ingredients to a boil, medium heat, stirring until the sugar melts.  Reduce heat to low, cook 10 minutes, stirring occasionally.  Spoon half of blueberry mixture into a lightly greased 8" dish.  Roll pie crust of 1/8" thickness; and put into an 8" square.  Place over blueberry mixture.  Sprinkle with pecans.  Bake @ 475 degrees for 10 minutes.  Spoon remaining blueberry mixture over baked crust.  Roll pie crust to 1/8" thickness; but into 1" strips.  Arrange in lattice design over blueberry mixture.  Bake at 475 degrees for 10 minutes or until golden.  Serve with vanilla ice cream.

Creamy Pineapple Pie

Sara Boles

 

1oz cream cheese

1 cup of sugar

1/2 teaspoon salt

2 eggs 1/2 cups milk

1 Tablespoon corn star

1/2 teaspoon vanilla

1 cup (8oz) crushed pineapple undrained

1/4 cup chopped pecans

 

Beat cream cheese, sugar and salt until smooth. Add eggs one @ a time. Blend in milk and vanilla. In small sauce pan add corn starch and sugar.  Add pineapple. Bring to a boil stirring constantly. Boil 2 min.  Pour into pie shell. Pour cheese mixture over that and top with pecans.

 

Bake @ 400 for 10 min then reduce heat to 325.  Bake 45-50 min or until center is set. Cool completely, chill before serving.

 

Cream filling below works for pineapple pie, chocolate, coconut pie and "the best there is banana pudding" (according to

Bobby Boles). This is the one that Bobby likes the best.

 

2 cups milk

3/4 sugar

2 egg yokes or one egg 3

tbs corn starch

1/2 stick of Butter

mix together and cook until thick add what you are wanting to make.

Jessie Ruth’s Pineapple Pie

Rosemary Chitsey

 

Large graham cracker crust

1 large can crushed pineapple – drained

1 can Eagle Brand milk

9 oz container Cool Whip

1-2 Tablespoons lemon juice

 

Mix all together.  Put in crust and chill.

Grannie Boles Coconut Pie  (Lessie/Lorenzy)

(Note:  updated for microwave in 1995)

 

Cooked Pie Shell

Separate 4 eggs

Add together:

2 1/2 cup milk

dash salt

simmer in microwave

 

Add to above:

4 egg yolks plus 3T water

4 T flour  (heaping Tablespoons)

3/4 cup of sugar

Stir well and microwave for 5 minutes 

(Be sure filling is thick enough) 

Add

1 T vanilla

1 T butter

1 c coconut

Cool

 

Meringue: 

4 egg whites beat until stiff  in glass bowl with clean beater

Add

4T sugar

1 tsp vanilla

 

Brown in oven

 Grandma Raulston's Coconut Cream Pie

Derrelline Cox Raulston

 

3 egg yolks

3 egg whites (for meringue)

1 cup sugar

1/4 tsp salt (a little less is fine)

4 heaping Tablespoons flour

1/2 stick butter

2 cups milk

1 cup grated coconut

1 tsp vanilla

9-inch pie shell, baked

   

Mix sugar, salt, and flour together in saucepan.  Add two cups milk.  Cook over medium heat in double boiler or be careful in saucepan (stirring constantly).  Beat egg yolks and add to saucepan.  Cook until thick.  Add coconut.  Remove from heat.  Add vanilla and at least 1/2 stick butter.  Pour into unbaked pie shell.

Meringue:  Beat 3 egg whites until fluffy.  Add 1/4 cup sugar, 1 tsp vanilla.  Spatula onto pie.  Sprinkle Coconut.  Brown in 350 degree oven until perfect!

 

(Alternative method for meringue:  Preheat oven to 450 degrees for 15 minutes.  Turn oven off as you're putting pie in. 

 

Leave it alone for 20 minutes.  Remove golden brown pie).

Oatmeal Pie

Joan Langley, daughter of Christine Boles

 

2 eggs, beaten

2/3 cup sugar

2/3 cup uncooked oatmeal (any kind)

1/4 tsp salt

1 unbaked deep dish pie shell

2/3 cup melted margarine or butter

2/3 cup white syrup (Karo)

1 tsp vanilla

 

Mix together and pour into an unbaked deep shell. 

 

Bake for 45-50 minutes at 350 degrees.

Chocolate Pie

From the kitchen of Christine Boles

 

4 egg yolks

3/4 cup cocoa

3/4 cup flour

2 cups sugar

3 cups milk

 

Cook this together until thick, stirring constantly. 

 

Add:

 

1 stick butter

1 tsp vanilla

 

(Mother (Christine) made the best pie.  All her kids thought so.)

Grandma Raulston's Chocolate Pie

Derrelline Raulston

 

3 egg yolks

3 egg whites (for meringue)

1 cup sugar

1/4 tsp salt (a little less is fine)

4 heaping Tablespoons flour

1/2 stick butter

2 cups milk

2 heaping Tablespoons Cocoa

1 tsp vanilla

9-inch pie shell, baked

   

Mix sugar, salt, cocoa and flour together in saucepan.  Add two cups milk.  Cook over medium heat in double boiler or be careful in saucepan (stirring constantly).  Beat egg yolks and add to saucepan.  Cook until thick.  Remove from heat.  Add vanilla and at least 1/2 stick butter.  Pour into unbaked pie shell.

 

Meringue:  Beat 3 egg whites until fluffy.  Add 1/4 cup sugar, 1 tsp vanilla.  Spatula onto pie.   Brown in 350 degree oven until perfect!

 

(Alternative method for meringue:  Preheat oven to 450 degrees for 15 minutes.  Turn oven off as you're putting pie in. 

 

Leave it alone for 20 minutes.  Remove golden brown pie).

Lemon Ice Box Pie - Debbie Wilcox Davis

 

1 can Eagle Brand Milk

1/2 cup lemon juice

2 eggs

spoonful of crushed pineapple

 

Mix & pour into Graham Cracker crust.  Refrigerate.

Old Fashioned Dewberry Pie

Paula Duchesne (Mary Duchesne)

 

1-1/2 cups washed, well drained dewberries

Unbaked pie shell (Deep Dish)

2 eggs, well beaten

1/3 cup flour

1-1/2 cups sugar

1/2 cup evaporated milk

4 Tablespoons butter

8 Tablespoons sugar

8 Tablespoons flour  

 

Pour dewberries into unbaked pie shell.  Mix and pour over the berries the following custard:

 

2 eggs, well beaten

1/3 cups flour

1-1/2 cups sugar

1/2 cup evaporated milk

 

Top with the following: 

4 Tablespoons butter

8 Tablespoons sugar

8 Tablespoons flour

 

Mix until crumbly and sprinkle over custard.

 

Bake at 325 degrees for about one hour or until top is golden brown.

 Fresh Peach Pie

Mary Duchesne to Eloise Duchesne to Paula Duchesne 6-14-1997

 

1 9” baked pie shell

 

Mix and cook until clear:

1 cup sugar

1 cup water

4 tbl corn starch

 

Remove from heat. 

 

Add:

3 oz pkg peach Jello.

Cool.

Cover bottom of pie crust with:

3 oz cream cheese mixed with 1/3 cup powdered sugar.

Wash, peel, and slice peaches.

Layer over cream cheese mixture.

Pour custard over all.

Serve with whipped cream or Cool Whip.

 

(Given to Paula one year after Mary passed away.  Mary was kin to the Boles’).

Pecan Pie

Rosemary Chitsey (Elizabeth Scott)

 

3 tablespoons butter

5 egg yolks

1 cup sugar

1 cup white Karo

1 cup Pecans

5 egg whites, beaten

vanilla

 

Cream butter, sugar, egg yholks.  Add Karo, vanilla, pecans.  Stir well.  Fold in egg whites.  Pour into unbaked pie crust. 

 

Bake slowly 325 degrees for 1 hour.

 Caramel Pie

Rosemary Chitsey

 

3/4 cups sugar

4 tablespoons flour

1-1/2 cups milk (I use evaporated)

1/3 cup sugar

1 tablespoon water

3 egg yolks

1 tsp vanilla

2 tablespoons butter

1/8 tsp salt

 

Makes 1 pie.

 

In heavy saucepan, mix sugar, flour, and milk and cook until thick.  Meanwhile, combine 1/3 cup sugar and the water in small heavy skillet and cook over very low heat until it forms a brown caramel syrup, stirring constantly (15-20 minutes).

 

Add the caramel syrup to the milk mixture over low heat until thoroughly mixed.  Remove from heat and slowly add part of mixture to beaten egg yolks.  Mix well.  Then add this to milk mixture.  Return mixture to low heat until thick, but DO NOT BOIL!  Remove from heat when bubbles break at the surface.  Add vanilla, butter, and salt.  Cover with meringue.

Chess Pie

Rosemary Chitsey

 

2 cups sugar

1 tablespoon cornmeal

1/4 cup cocoa

1 tablespoon flour

1 teaspoon salt

4 eggs, well-beaten

1/2 cup milk

1 teaspoon vanilla

1/2 cup melted butter

1 cup chopped pecans

1 (9 inch) single crust pie pastry, unbaked

 

Preheat oven to 350 degrees.

 

Combine sugar, cornmeal, cocoa, flour and salt in a large mixing bowl. Stir to mix.

 

Add eggs, milk, vanilla, and butter. Stir until smooth. Blend in pecans.

Pour filling into unbaked crust.

Place in oven and bake for l hour or until filling is set and crust is golden. If crust begins to brown too fast, lower oven to 325 degrees and place a ring of foil over the crust.

 Lemon Sugar-Free Pie

Rosemary Chitsey

 

1 pkg sugar free lemon Jell-O

1/4 cup boiling water

2 lemon yogurts

8 oz fat free Cool Whip

Graham cracker crust

 

Dissolve Jello.  Mix yogurt and Cool Whip.  Pour in crust.  Refrigerate.

Good Ole Chocolate Pie

Rosemary Chitsey

 

1-1/4 cups sugar

3 tablespoons corn starch

3 tablespoons cocoa

1/4 tsp salt

2-1/2 cups milk

3 egg yolks, beaten

1 tsp vanilla

1 tablespoon butter

1 9-inch pie shell

Meringue:

3 egg whites

3 tablespoons sugar

Pine of cream of tartar

 

Mix together first four ingredients in a double boiler.  Add milk and egg yolks and cook over medium heat until thick, stirring constantly. Stir in butter and vanilla. Pour into baked pie shell. 

 

Beat egg whites until stiff, gradually adding sugar and cream of tartar. Spread over chocolate filling and bake at 350 degrees until lightly browned.

Impossible Pie (Custard)

Rosemary Chitsey

 

4 eggs

1/2stick butter

1-3/4 cup sugar or Splenda

1/2 cup self-rising flour

2 cups milk

1 can coconut

3 tablespoons cocoa

 

Mix all ingredients except coconut in blender.  Stir in coconut.

 

Pour into 9” pie pan.  Bake at 350 degrees for 35 minutes.

 Sweet Potato Pie

Rosemary Chitsey (Marcell Snow)

 

2 cups cooked and mashed sweet potatoes

1-1/4 cup sugar

1 stick butter

2 beaten eggs

1 cup evaporated milk

1 tsp vanilla

1/2tablespoon salt

Mix all together.

Bake at 350 degrees for 45 minutes.  

Sweet Potato Pecan Pie

Paula Duchesne (Eloise Duchesne)

 

1-1/2 cups mashed sweet potatoes

1 cup brown sugar

1 tsp cinnamon

1 tsp ginger

1/2 tsp salt

1-1/2 cups scalded milk

2 eggs, well beaten

1 9-inch unbaked pie shell

1/4 cup butter

3/4 cup broken pecan pieces

whipped cream (optional)

 

Combine the potatoes with 1/2 cup brown sugar, cinnamon, ginger, salt, milk and eggs and cool.  Pour in a pie shell.  Bake at 350 degrees for about 20 minutes or until nearly set.  Mix the butter, remaining sugar and pecans and sprinkle over top of pie.  Bake for about 45 minutes longer or until custard is done.  Serve with whipped cream, if desired.

 Peanut-Brittle Pie

Paula Duchesne (Eloise Duchesne)

 

1 9” pie shell – BAKED

2/3 cup brown sugar

1 tablespoon unflavored gelatin

1/4 tsp salt

1-3/4 cups milk

2 egg yolks

2 tablespoons butter

1 tsp vanilla extract

2 egg whites

2 tablespoons sugar

1/2 cup peanut-brittle, crushed

1/2 cup heavy cream

 

Prepare the pie crust using your favorite recipe.  In a mixing bowl, combine the brown sugar, gelatin and salt.  Beat the egg yolks lightly.  Combine with the milk and stir into the sugar mixture.  Transfer to a saucepan.  Cook over medium heat, stirring constantly, until the gelatin has dissolved and the mixture begins to thicken.  Remove from heat and allow to partially set after stirring in the butter and vanilla.  Beat egg whites until soft peaks.  Beat in sugar a little at a time until peaks are stiff.  Fold into cooked mixture.  Fold in peanut brittle.  Whip the cream and fold it in.  Chill mixture until it will hold its shape when heaped into mounds.  Pile into a baked pie shell.  Chill in refrigerator until firm.

Classic Cherry Cheese Pie

Derrelline Raulston (paper)

 

1 (9" graham cracker crumb crust

1 8 oz. package cream cheese, softened

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

1/2 cup ReaLemon Reconstituted Lemon Juice

1 tsp. vanilla extract

1 (21-oz.) can cherry Pie filling (chilled)

 

In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in ReaLemon and vanilla. Poor into crust. Chill 2 hours. Top with pie filling before serving. Refrigerate leftovers.

Original Banana Pudding

Christine Boles

 

3/4 cup granulated sugar

1/3 cup all-purpose flour

Dash of salt

4 eggs, separated, at room temperature

2 cups milk

1/2tsp vanilla extract

35 to 45 NILLA Wafers

5 to 6 medium size fully ripe bananas, sliced

Reserve 1 banana and 10 to 12 NILLA Wafers to garnish

 

(Makes 8 servings). Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1-1/2-quart casserole; cover with layer of NILLA Wafers. Top with layer of sliced bananas.

 

Pour about 1/3 of custard over bananas. Continue to layer wafers,bananas, and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff, but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.

 

Spoon on top of Pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 degrees F. for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then NILLA Wafers upright around edge of dish.

Banana Pudding (Not Cooked)

Paula Raulston Duchesne (Diane Bridges)

   

This is great for large crowds, but for family dinners, the cooked one is always the best!

1 large package Jell-O Vanilla Instant Pudding Mix

2 cups milk

1 large can Eagle Brand Milk

1 large container Cool Whip

Bananas to taste

Vanilla Wafers to taste

 

Combine all ingredients and chill. Looks great in a Trifle bowl!

Caramel Bread Pudding

Pattie Robinson, Daughter of Christine Boles

 

A great way to use up day-old bread!

 

6 slices day-old bread, cut into 1/2-inch cubes

1 cup hot water

1 cup packed brown sugar

4 eggs, lightly beaten

2 cups warm milk

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

 

Place bread in a greased 2-qt. Baking dish.

Combine water and brown sugar; pour over bread.

 Combine remaining ingredients; pour over bread.

 

Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.

 

Serve warm or cold.

 

Yield: 6-8 servings.

Bread Pudding

Debbie Wilcox Davis

 

1 stick butter

1 cup sugar

4 eggs

2 cups milk

1 tsp vanilla

3 to 4 slices of bread

 

Cream butter, sugar, and eggs. 

 

Add milk and vanilla. 

 

Pour over torn slices of bread. 

 

Bake @ 400 degrees until brown on top.

 

May sprinkle with cinnamon.

Teri Wilcox’s Pecan Cream Candy

One bite and you’re hooked!

 

2 1/2 cups sugar

1/2 cup evaporated milk

1/2 cup white karo

1/2 cup butter

Pinch salt

1 tsp vanilla

2-21/2 cups chopped pecans

 

Place all ingredients except vanilla and pecans in a heavy sauce pan. Bring to rolling boil over medium heat, stirring constantly.  Boil 3 minutes, stirring constantly. Remove from flame; add nuts and vanilla. Beat by hand 3 minutes or till it starts to thicken slightly. Drop by spoonful onto wax paper OR pour into wax paper lined 9 X 13 pan and cut into squares like fudge.

Conard Wilcox’s Peanut Brittle

Conard Wilcox

 

3 cups sugar

1/2 cup water

1 1/3 cups white karo

dash salt

4 cups raw peanuts

1 Tablespoons butter

1 tsp vanilla

2 1/2tsp baking soda

 

Mix first 4 ingredients in a large cast iron skillet. Cook to 234° or when a soft ball forms when dropped in ice water.  Add peanuts and cool to 300° or till syrup separates into threads that are hard and brittle when dropped into ice water. Add rest of ingredients quickly and spread on greased cookie sheet.

English Toffee

Paula Duchesne (Dennis Stalmach)

 

2 cups shelled pecans

2 sticks butter

1 cup sugar

3 tablespoons water

2-3 Hershey’s chocolate bars, broken into pieces

 

Lightly grease a sheet of aluminum foil and spread the pecans in an oval pattern on the foil. Add the butter, sugar, and water to a heavy saucepan and cook on medium heat. Stir to dissolve the sugar, but then stir only occasionally while cooking.

 

Cook the mixture to 310 degrees (hard crack).  Remove from heat and immediately pour evenly over the pecans. Let the mixture cool for about five minutes, then top with the chocolate pieces.  Use the back of a spoon to spread the chocolate evenly as it melts.  Allow to cool overnight then break into pieces.

Apple Delight

Amy Strickland

 

1 can Lucky Leaf sliced apples (NOT pie filling)

1 stick butter

1-1/4 cup brown sugar

1 cup flour

1/4 tsp cinnamon

 

In bottom of 9” square baking pan, spread out canned sliced apples. 

 

In bowl, mix together by hand the butter, sugar, flour and cinnamon. 

 

Mixture will be crumbly. 

 

Spread over apples, press down firmly. 

 

Bake at 325 degrees for 35-45 minutes or until golden brown.

 Christmas Mice

Terre Duchesne McGill

 

Use cherries with stems (Maraschino)

Dipping chocolate (melted Hershey bars work, too)

Slivered almonds

Hershey's Kisses

Red and white tube icing.

 

The Hershey’s Kiss is the face.  Put slivered almonds between kiss and dipped cherry while cherry is still wet from dipping chocolate.  Stem is mouse’s tail.  Place on “Pam’d” wax paper to cool.  After it hardens, dot (make) eyes with icing. 

Frosted Banana Bars

Joan Langley, daughter of Christine Boles

 

1/2 cup butter or margarine, softened

2 cups sugar

3 eggs

1-1/2 cups mashed ripe bananas (about 3 medium)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

Pinch salt

 

Frosting:

1/2 cup butter or margarine, softened

1 package (8 ounces) cream cheese, softened

4 cups confectioners' sugar

2 teaspoons vanilla extract

 

In a mixing bowl, cream butter and sugar.

 

Beat in eggs, bananas and vanilla.

 

Combine the flour, baking soda and salt; add to creamed mixture and mix well.

 

Pour into a greased 15-in. x 10 in. x 11 in. baking pan.

 

Bake at 350 degrees for 25 minutes or until bars test done. 

 

Cool. 

 

For frosting, cream butter and cream cheese in a mixing bowl.

 

Gradually add powdered sugar and vanilla; beat well.

 

Spread over bars.

 

Yield: 3 dozen.

Teri Wilcox’s Popcorn Mix

My mother, Ellen Kodesh, made this every Halloween

 

1 cup mini marshmallows

1 box powdered sugar

3/4 cup white Karo Syrup

1 stick butter

2 Tablespoons water

1/2tsp vanilla

 

Place in pan over medium heat. Stir till all melted. Pour over 8 to 10 cups popcorn. Mom liked to add red hots to the popcorn sometimes. Make balls or let cool and break apart.

 Christina Wilcox’s Easy Fudge

 

3 cups sugar

1/3 cup evaporated milk

3/4 cup butter

7 oz. jar marshmallow crème

12 oz package chocolate chips

1 tsp vanilla

1 1/2 cup nuts

 

Bring first 3 ingredients to a boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat and stir in marshmallow crème and chocolate chips. Stir till creamy and smooth.  Add vanilla and nuts. Pour into a greased 9 X 13 pan.

Million Dollar Fudge

Teresa Henderson Colson

 

Below is a WONDERFUL fudge recipe and it's EASY too.

 

4 1/2 cups sugar       

1/8 tsp salt

1 Can Evaporated Milk

1 ea 12oz pkg of sweet & semi sweet chocolate cooking bits

2 cups of chopped nuts

2 tbsp butter

1 pint of Marshmallow Crème

 

Combine sugar, salt, butter & milk boil for 6 mins. 

 

Pour boiling syrup over remaining ingredients stir until chocolate is melted pour into buttered square pan. 

 

Let stand & cool before cutting.

Amy Winkler’s Fudge

 

3 and 1/2 cups confection sugar

1/2 cup cocoa

1/4 cup milk

1/2stick butter

1 Tablespoons vanilla

1/2 cup pecans

 

Blend sugar, cocoa and butter.  Pour over milk – do not stir.  

Microwave on high for 2 minutes.  Stir well.  Add vanilla and nuts – stir to blend

Refrigerate until firm. 

Creamy Microwave Fudge (Best / Easiest!)

Paula Duchesne (Carol Newton)

 

1 stick butter

2 cups sugar

Small can (or 2/3 cup) Carnation Evaporated Milk

12-oz package semi-sweet chocolate chips

Small jar Kraft Marshmallow crème

1 tsp vanilla

1 cup chopped nuts (walnuts or pecans)

 

Using large bowl, melt one stick of butter in microwave (1 minute on high most microwaves).  Blend in sugar and Carnation milk.  Stir with a wooden spoon.

 

Cook on 80% Power for 10 Minutes... stirring every two minutes.  This will come to the soft ball stage naturally at 80% power.

 

Remove from Microwave and add chocolate chips, marshmallow crème and vanilla.  Stir until smooth.  Add nuts.

 

Butter wax paper and spread on thin, or use Pam and pour into a Pyrex casserole pan.  Refrigerate.  Cut.   

 Never Fail Divinity

Derrelline Raulston

 

2-1/2 cups sugar

1/2 cup white syrup

1/2 cup water

2 egg whites

1-1/2 tsp vanilla

1 cup pecans

 

Cook sugar, syrup and water until thread spins (260 degrees on candy thermometer).  Beat egg whites until stiff and pour over 1/2 the syrup mixture.  Beat.  Let other half of syrup cook until it forms a soft ball.  Pour over egg whites and add vanilla and nuts.  Beat until ready to pour.  Pour in buttered dish or drop by spoonfuls on waxed paper.  It’s nice to add a half pecan to each piece of divinity if you’ve dropped by spoonfuls.

 Fruit Pizza

Sandra Raulston Galley

 

Crust is one recipe of sugar cookie dough roll.  

Cook crust golden brown.

Cool.

 

Sauce:

1 8-oz pkg cream cheese

1-1/4 cups powdered sugar

1 tsp vanilla

Spread over crust.

 

Layer fruit:

Pineapple rings

Strawberries

Banana

Peaches

Green cherries

 

Glaze:

1/4 cup cornstarch

3/4 cups water

1 cup orange juice

1/4 cup lemon juice

1 cup sugar

Cook until thick.

 

Cook cookie crust and cool.  Spread sauce mix.  Layer fruit.  Spread cooled glaze over fruit.

Pralines by Stanley

Paula Duchesne (Stanley Poynor)

 

A Christmas Tradition

2 cups sugar

1/2 cup Karo syrup

1/2 cup evaporated milk

Bring to a boil over medium heat.

Then add 2 cups pecans.

 

Stir occasionally until candy thermometer is just over 235 degrees.

Remove from heat.

 

Stir continuously 7-8 minutes or until the proper consistency to drop by spoonfuls on waxed paper.

 

(If it sets up before time, add a few drops of milk and reheat, but I’ve never had to do that.  Here’s a tip, it’s better to run than to lump so error on the side of caution and work fast dropping those onto the waxed paper.  Mom and I do it together and it works out perfect.  These are AWESOME pralines!!)

Date Loaf Candy

Paula Duchesne (Anna Wooley)

 

3 cups white sugar

1 can Carnation milk (small)

1 8-oz package chopped dates

1 cup pecans

1 stick butter

 

Combine and bring to boil sugar and milk.  Add dates and butter.  Let cook to fudge stage.  Add nuts.  Beat until stiff.

 

Dampen kitchen towel in cold water. Spread candy on towel and form into roll. Refrigerate.  Slice cooled candy into thin pieces.

Puppy Chow

Sandra Raulston Galley

 

1 stick butter

1/2 c. peanut butter

1 c. chocolate chips

6 c. Rice or Corn Chex

powdered sugar

 

Melt butter, peanut butter and chocolate chips together. Stir in Rice or Corn Chex to coat. Put powdered sugar in paper bag or Tupperware container. Mix Chex mixture with powdered sugar. Shake until Chex are covered with powdered sugar.

Nadine’s Haystacks

 

One 12 ounce butterscotch morsels

1/2 cup peanut butter

One cup peanuts

One cup corn flakes

One 3 ounce chow mein noodles 

 

In double broiler – melt butterscotch morsels and peanut butter

Add last 3 items and drop by teaspoons on wax paper.

Pecan Clusters

Rosemary Chitsey

 

1 pkg (6 oz) butterscotch chips

1 pkg German Sweet chocolate

1 cup pecans

 

Melt chips and chocolate over low heat.  Stir in pecans.  Drop by teaspoons onto waxed paper.  (Recipe written for Paula Duchesne by Aunt Rosemary in 1980).

Microwave Peanut Brittle

Paula Duchesne (Judy Childers, December 1997)

 

1 cup sugar

1/2 cup corn syrup

1 cup raw peanuts

1 tsp baking soda

1/8 tsp salt

1 tsp butter

1 tsp vanilla

 

Mix sugar and syrup in large bowl.  Microwave for four minutes on High. 

Stir in peanuts and salt.  Microwave for four minutes on high.

Stir in butter and vanilla.  Microwave for two minutes on high.

Stir in baking soda – foams – pour onto cookie sheet to cool.

Homemade Ice Cream

Paula Duchesne (Eloise Duchesne)

 

4 eggs

dash salt

2 cups sugar

1 Tablespoon vanilla flavoring

1 large can Pet milk

1/2 to 1 can Eagle Brand Milk

Rock salt

 

Makes 1 gallon. Beat four egg whites with a few grains of salt.  Set egg whites aside. 

 

Beat four eggs until creamy. Add 2 cups sugar. Beat well. Add 1 Tablespoon Vanilla flavoring, 1 large can Pet milk and 1 can of water.  Beat well. Fold in egg whites.  Put into freezer can.  Add sweet milk until it's 2 inches from the top of the freezer can.  Freeze.

Ice Cream From Snow (Snow Ice Cream)

Derrelline Raulston

 

1 cup of milk

1/2 teaspoon vanilla

1/2 cups sugar

CLEAN Snow

 

Go outside and get 4 - 5 cups of fresh, clean snow. Don't pack the snow! Bring it in the house and set it in the freezer until you need it.

Mix together the milk, vanilla, and the sugar. Stir this mixture until the sugar is dissolved. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream! Eat up!

Delicious Orange Sherbet – 1 Gallon

Paula Duchesne (Eloise Duchesne)

60 ounces orange soda

2 (14-oz) cans sweetened condensed milk

1 (15-oz) can crushed pineapple

Combine all ingredients, blending well.  Pour into freezer can.  Freeze like ice cream.

Punch Bowl / Trifle Bowl Dessert

Paula Duchesne (Pat Bishop)

 

Bottom Layer:  Angel food cake, baked per package instructions or bought, broken into pieces

6th layer – 1 (3-oz box strawberry-banana Jell-O (according to directions on box)

5th layer – 3-4 bananas, sliced round

4th layer – 1 can pineapple chunks, drained

3rd layer – 1 can mandarin oranges, drained

2nd layer – 1 can fruit cocktail, drained

1st layer – 1 (3-3/8 oz) box vanilla pudding (according to directions on box)

1 container Cool Whip

Fresh strawberries

Use Cool Whip and strawberries as top garnish.  Chill until served.  Serve in punch bowl or glass trifle bowl.

Jeff Davis Pie

Jill Chitsey Hobbs (Loviebelle Cox)

 

2 sticks butter, softened

3 cups sugar