FRESH APPLE CAKE:     Carl and Jeri Staton                                                                        

2 eggs, beaten                                   

5 apples (tart), peeled and chopped

2 c. sugar                                          

3 c. all-purpose flour                        

1 tsp. vanilla extract                       

 1/2 tsp. salt

1 1/2 c. Wes­son oil                            

2 c. chopped pecans

2 tsp. soda

Com­bine beaten eggs, oil, sugar, and vanilla. Sift dry ingre­di­ents and add grad­u­ally to mix­ture. Com­bine apples and bat­ter. Nuts are added last. Pour into foil lined 8 1/2 x 11 inch pan or 9 x 12-inch pan. Bake at 300° about 45 min­utes or until done.

 

 CARROT CAKE:      Bill and Helen Loyless     

2 c. sugar                                       

1 1/2 C. Wes­son oil

4 eggs                                            

1 tsp. vanilla extract

1/2 tsp. salt                                    

 2 c. plain flour

4 tsp. bak­ing powder                     

2 tsp. soda

2 tsp. cinnamon                           

 3 c. grated carrots

Beat first 4 ingre­di­ents on medium speed. Sift next 5 ingre­di­ents and mix with above mix­ture. Fold in 3 cups of grated car­rots. Line bot­toms of 3 cake pans with waxed paper, grease and flour thor­oughly. Bake at 325° for 20 to 25 minutes.

 

Fill­ing:

1 stick oleo         

8-oz. pkg. cream cheese

Mix together 1 box 10X sugar and 1 1/2 cup chopped nuts. Spread between lay­ers and on top of cake.

 

 

CARROT CAKE WITH CREAM CHEESE FROSTING:                Gary and Ann Graves

1 1/2 c. Crisco oil                                              

1 tsp. cinnamon

4 eggs                                                         

 2 tsp. soda

3 c. shred­ded carrots                                     

1/2 tsp. salt

1 c. chopped nuts                                            

2 c. sugar

2 c. all-purpose flour

Beat eggs, add oil; set aside. Mix all dry ingre­di­ents together. Add to egg and oil mix­ture. Then add nuts and car­rots and mix well. Bake at 350° 30 min­utes. 3 layers.

 

Top­ping:

1 box con­fec­tion­ers’ sugar                              

 8-oz. pkg. room temp. cream cheese

1 stick room temp. butter                            

1 tsp. vanilla extract

Cream but­ter and cream cheese; grad­u­ally add sugar. Mix in va­nilla. Frost cooled cake.

  

DAFFODIL CAKE:      Max and Betty Pickren

1–1/4 c. White Lily all-purpose flour, sifted before measuring      

1-/2 tsp. vanilla                            

5 egg yolks

1–3/4 c. sugar, divided                             

2 T. White Lily all-purpose flour

1–3/4 c. egg whites (12 to 14)                    

2 T. sugar

1–1/4 tsp. cream of tartar                           

1 T. grated fresh lemon peel

1/4 tsp. salt

Pre­heat oven to 375°. Set out, but do not grease a 10-inch tube pan. Sift flour and 3/4 cup sugar together 3 times, set aside. In large mix­ing bowl beat egg whites; cream of tar­tar and salt until soft peaks form. Grad­u­ally beat in 1 cup sugar. Con­tinue beat­ing until very stiff peaks form. Sift about 1/4 of the flour mix­ture over the egg whites, gen­tly fold. Repeat with remain­ing flour mix­ture, 1/4 at a time. Fold in vanilla. Remove 1/3 of the bat­ter and set aside. In a sep­a­rate bowl, beat egg yolks, 2 table­spoons flour and 2 table­spoons sugar until thick and pale yel­low. Stir in lemon peel. Pour egg yolk mix­ture over reserved 1/3 bat­ter and fold until blended. Spoon white and yel­low bat­ters alter­nately into tube pan. Run knife gen­tly through bat­ter to remove air pock­ets and to swirl the 2 bat­ters. Bake in lower third of oven for 35 to 40 min­utes. Invert pan and cool. When com­pletely cool remove from pan. To remove, run a thin knife up and down between cake and pan to loosen. Serve warm with Jew­eled Lemon Sauce.

Jew­eled Lemon Sauce:

1/2 C. sugar                                                

2 tsp. grated fresh lemon peel

2 T. cornstarch                              

2 T. lemon juice

1 C. water                                                     

1 T. but­ter or margarine

Cook sugar, corn­starch and water over medium heat until smooth and thick­ened. Add lemon peel, lemon juice and but­ter or marga­rine and heat until warm. Makes 1–1/2 cups.

 

 

COCONUT CAKE:      Luther and Martha Taylor

3/4 C. stick Mazola oleo                                      

3/4 C. milk

1–1/2 C. sugar                                                  

3/4 tsp. vanilla

3 eggs                                                             

2– 1/4 tsp. bak­ing powder

2–1/4 c. all-purpose flour

Cream oleo and sugar well. Add eggs 1 at a time and beat. Then add flour and bak­ing pow­der sifted alter­nately with milk. Add va­nilla. Cook in 2 greased, waxed paper lined pans for 30 min­utes at 350°. Cool and top with the fol­low­ing icing.

Icing:

1–1/2 C. sugar                                                

2 T. white corn syrup

2 egg whites                                                   

1 tsp. vanilla flavoring       

5 T. water

Put all of the above except vanilla fla­vor­ing in the top of a dou­ble boiler. Cook over boil­ing water beat­ing with elec­tric beat­ers until mix­ture stands in a peak. Remove from heat and add vanilla flavor­ing. Spread on lay­ers and add coconut to each layer and sides.

 

 

ADMONITION COCONUT CAKE:          James and Sue Reese

2 C. sugar                                                          

1 pkg. (2 layer size) Duncan

2 C. sour cream                                            

 Hines white cake mix

2 (6-oz. ea.) pkgs. Frozen coconut

The night before bak­ing the cake, com­bine sugar, sour cream and coconut; store in refrig­er­a­tor. Next morn­ing — pre­pare cake and bake in 2 lay­ers — by pack­age direc­tions. Turn out lay­ers — cool– split lay­ers to make a total of 4 lay­ers. Fill and frost with sour cream mix­ture. Store in refrig­er­a­tor and do not cut for 4 days.

 

 

CANDY CAKE:     Carl and Jeri Staton

1 C. soft butter                   

 2 C. chopped pecans

4 eggs, beaten                               

 1 box chopped dates

2 C. sugar                                         

 2 pkgs. orange slices

3–1/2 C. all-purpose flour                    

1 tsp. soda dis­solved in 1/2 C.

1 box or can flake coconut                            

 buttermilk

Cream but­ter and sugar. Add beaten eggs and vanilla. Add flour alter­nately with milk. Roll nuts and chopped candy and chopped dates in flour to coat com­pletely. Add to bat­ter along with coconut. Mix until all wet and com­bined. Bake in tube pan, greased and floured, at 250° for 2 to 2–1/2 hours. Soak while in pan with Welch grape juice if you wish. Not necessary.

 

 

SWEET POTATO CAKE:   Mack and Gwen Knight & Harold and Flora McMillan                                                                                                   

1–1/2 C. cook­ing oil                                        

2 C. sugar

1–1/2 C. grated sweet potatoes       

1 tsp. nutmeg

3 tsp. bak­ing powder                                  

4 T. hot water

1/2 C. chopped nuts                                     

1 tsp. vanilla

Beat egg whites and place aside. Cream cook­ing oil and sugar until fluffy: add egg yolks

Flour, bak­ing pow­der, salt, sweet pota­toes, nuts, nut­meg, cin­na­mon, vanilla and water. Fold in egg whites. Bake in 350° oven for 25 or 30 min­utes, in greased layer cake pans.

Fill­ing:

1/4 lb. margarine            

1 C. coconut

1 C. sugar                      

 1 C. evap­o­rated milk

3 egg yolks                    

 1 tsp. vanilla

Place milk, sugar, egg yolks, and mar­garine in boiler and cook for 10 min­utes. Remove from heat and add coconut and vanilla. When cool spread on cake layers.

 

 

BUTTER POUND CAKE:          Gene and Nancy Crowe

3 C. sugar                                                        

 1/4 tsp. soda

2–1/3 sticks butter                                            

6 eggs

1 (8-oz.) pkg. sour cream                                 

1 tsp. vanilla

3 C. flour

All ingre­di­ents should be at room tem­per­a­ture. Cream but­ter and sugar. Mix well. Add eggs (1 at a time), flour (no need to sift), soda, sour cream, and fla­vor­ing. Pour into tube pan. (Grease with Crisco and flour.) Bake at 275° for approx­i­mately 1–3/4 to 2 hours. Test. Turn out immediately.

 

 CHERRY PECAN POUND CAKE     :     James and Myr­tice Pelham

1 C oleo, softened                                             

 1/8 tsp. nutmeg

1–1/3c. sugar                                                   

1 (6-oz.) jar maraschino cher­ries (drained and chopped

4 eggs                                                                               )

tsp. vanilla                                                        

 ½ C. chopped pecans

1/2 tsp. almond extract                      

2 C. flour

1/2 tsp. salt

In a large mix­ing bowl beat oleo and sugar with elec­tric mixer at medium speed until light and fluffy. Add eggs, vanilla, almond ex­tract, salt and nut­meg. Beat until thor­oughly blended. Reduce mixer speed to low and add flour 1/2 cup at a time until blended. Stir in cher­ries and pecans. Spread bat­ter evenly in a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° until cake tester in­serted near cen­ter comes out clean, about 60 to 70 min­utes. Cool in pan on wire rack 10 min­utes, remove from pan and cool completely.

 

 

CHOCOLATE POUND CAKE:          Bob and Jenelle Whatley

2 sticks butter                                                       

3 C. sugar

1/2 C. Crisco                                                          

6 eggs

Cream together. Make sure eggs and but­ter are room tem­per­a­ture. Sift together:

3 c. sifted flour                                          

1/2 tsp. bak­ing powder

1/4 tsp. salt                                                           

1/2 C. cocoa

Add dry ingre­di­ents to first mix­ture alter­nately with: 1 cup milk (room tem­per­a­ture) and 1 table­spoon vanilla. Pour into greased tube pan — no flour. Bake at 275° 1 hour 45 min­utes or 325° 1 hour 30 min­utes. Test with tooth­pick. Turn out on wire rack and cool. Cover with your favorite frosting.

  

LEMON POUND CAKE :           Max and Betty Pickren

3 C. cake flour                                                         

1/2 pt. whip­ping cream

3 C. sugar                                                                

1 sm. Cool Whip

1/2 lb. but­ter (2 sticks)                               

1 tsp. vanilla

6 eggs                                                                    

1 tsp. lemon flavoring

Cream but­ter and sugar till fluffy. Add eggs, 1 at a time, beat­ing good after each. Add flour and whip cream and Cool Whip alter­nately. Add vanilla and lemon fla­vor­ings. Start in cold oven, bake at 325° for 1–1/2 hours. Serves 10.

 

 

PEACH POUND CAKE:           Clay­ton and Nell Powell

1 C. but­ter, 2 sticks, softened                                     

1/2 C. sour cream

3 C. sugar (I use 2–1/2 C.)                                             

2 C. peeled, chopped fresh peaches

6 eggs                                                                      

1/4 tsp. salt

3 C. all-purpose flour                                                 

1 tsp. vanilla extract

1/4 tsp. bak­ing soda                                                  

1 tsp. almond extract  

Grease and flour 10-inch tube pan and set aside. Cream together but­ter and sugar until light and fluffy. Add eggs, 1 at a time, beat­ing well after each addi­tion. Com­bine flour, soda, and salt in sepa­rate bowl. Mix together sour cream and chopped peaches in another bowl. Fold dry ingre­di­ents into creamed mix­ture alter­nately with sour cream and peaches, begin­ning and end­ing with dry ingre­di­ents. Stir in vanilla and almond extract. Pour bat­ter into pre­pared pan and bake for 75 to 80 min­utes or until cake tests done — in a pre­heated oven at 350°. Cake freezes well. Should be good using drained crushed pineap­ple or bananas.

  

POUND CAKE:          Larry and Maryse Cook

2 C. Crisco                                                                    

2 T. but­ter flavoring

3 C. sugar                                                                    

1 tsp. almond fla­vor­ing or

10 eggs  

lemon juice

1/4 C. milk or pineap­ple juice                            

3 C. plain flour

Cream Crisco and sugar; add eggs grad­u­ally. Add milk and flavor­ing. Add flour — 1 cup at a time. Mix medium (or large mixer) for 4 to 5 min­utes. Bake at 325° for 1–1/2 hours or until done. Spe­cial note: This is the recipe that I use for wed­ding cakes. It is a large cake and very moist.

 

 

SOUR CREAM POUND CAKE:         Ted and Cor­nelia Ellefson

2 sticks butter                                                           

1 tsp. almond flavoring

6 eggs                                                                      

1 (8-oz.) sour cream

3 C. sugar                                                                   

1/4 tsp. salt

3 C. flour                                                                     

1/4 tsp. soda

1 tsp. vanilla

Add soda and salt to flour and sift 3 times. Sift sugar 3 times. Cream but­ter, then add sugar, eggs at a time, flour, vanilla, almond and sour cream. Bake at 325 for 1 hour and 30 minutes.

 

 

SOUR CREAM CAKE:           Max and Betty Pickren

3 C. plain flour                                                  

1/2 tsp. soda

3 C. sugar                                                                       

6 eggs, separated

2 sticks butter                                                               

1/2 pt. sour cream

Cream but­ter and sugar thor­oughly. Add egg yolks 1 at a time. Add soda to flour, sift twice. Alter­nate flour — sour cream to but­ter mix­ture. Beat egg whites, fold in. Bake 1–1/2 hours on 300° in tube or bundt pan. Serves 10.

 

 

SWEET POTATO POUND CAKE:            Harold and Flora McMillan

1 C. Crisco                                                                           

 2 C. plain flour

2 c. sugar                                                                             

1/4 tsp. salt

6 eggs                                                                               

2–1/2 C. mashed sweet potatoes

Cream sugar and Crisco, add eggs 3 at a time and beat thor­oughly. Sift flour 3 times and blend in. Add salt. Beat pota­toes in very thor­oughly. Pour into tube pan and bake for 1 hour at 325.

 

 

 

DUMP CAKE:       Randy and Valerie Foster

1 lg. can crushed pineap­ple (drained)                                 

1 box yel­low cake mix (not baked)       

1 can cherry or straw­berry pie filling.                                    

1 C. pecans

2 sticks but­ter (melted)

In 13 x 9 x 2-inch bak­ing dish, layer the above ingre­di­ents in the order they are listed. Bake at 350° for 40 to 45 min­utes. This recipe takes the great taste of a cof­fee cake and a reg­u­lar cake and puts them together.

 

 

PEA PICKIN CAKE:        Perry and Fran Chapman

1 box yel­low cake mix                                                    

1/2 C. Mazola oil

4 eggs                                                                              

1 can man­darin oranges

Add liq­uid of oranges to cake mix, 1/2 cup oil and eggs. Mix 1 minute, then beat 2 min­utes at high speed. Bake in 3 lay­ers at 325° for 20 min­utes or until lay­ers test done. Cool.

Icing:

1 (9-oz.) Cool Whip, 1 (15-oz.) can crushed pineap­ple, 1 sm. pkg. instant vanilla

Pud­ding.  Add pineap­ple, juice and all to pud­ding and mix well, add Cool Whip. Refrig­er­ate after icing. Freezes well.

 

 

PINEAPPLE CAKE:          Ben and Gay Lynn Adler
Pre­pare Dun­can Hines Golden But­ter Recipe cake mix as directed. Pineap­ple Frosting:

1/4 c. cornstarch                                                                     

1 C. sugar

1 stick but­ter, softened                                            

 1 lg. can crushed pineap­ple (undrained)

1 egg    

Com­bine corn­starch and sugar in saucepan. Add but­ter, egg, and pineap­ple. Cook until thick­ened. Cool slightly and spread on cake. (This cake is best if made a day ahead so the pineap­ple fla­vor can per­me­ate the cake.)

 

 

PUNCH BOWL CAKE:            Billy and Diane Webb

Bake yel­low cake and break up into pieces and put in punch bowl. Drain 1 large can crushed pineap­ple and pour juice (1/2 cup) over cake. Mix 1 large pack­age vanilla instant pud­ding. Pour over cake. Take pineap­ple and layer on top of cake and pud­ding mix­ture. Layer 1 can cherry pie fill­ing. Sprin­kle pecans on top of pie fill­ing. Spread 1 large Cool Whip on top of pie fill­ing. Gar­nish with nuts and cher­ries. Use large serv­ing spoon and go through all lay­ers to serve.

 

 

BOILED FRUITCAKE:            Ed and Don­nie Hughes

10 eggs                                                     

3 tsp. ea. — all­spice, cin­na­mon, cloves

2–1/2 C. sugar                                            

 5 sticks whipped margarine                                               

6 c. nuts (chopped)                                  

2 C. self-rising flour                                                           

1 lb. can­died cherries                              

3 tsp. vanilla            

1 lb. can­died pineapple                            

3 tsp. almond flavoring                  

1/2 C. extra flour

Beat 10 eggs. Add 2 1/2 cups sugar. Add 5 sticks whipped marga­rine. Add 2 cups self-rising flour, add 3 tea­spoons vanilla, 3 tea­spoons almond, 3 tea­spoons (mix­ture of all­spice, cin­na­mon and “some” cloves). Add cut up fruit and nuts (floured), 6 cups nuts, 1 pound can­died cher­ries, 1 pound can­died pineap­ple. Put extra 1/2 cup flour on fruit and nuts before adding to mar­garine. Pre­heat oven to 400°. Pour mix­ture into big pan, put in oven, stir every 10 min­utes for 1 hour. Remove from oven and pack real tight into tube pan while hot. Put in refrig­er­a­tor overnight. Remove from pan and wrap in waxed paper, then in foil. Return to refrigerator.

  

EASY FRUITCAKE:          Mered­ith and Peggy Kinna

1 can fruit cocktail                                                         

1 C. flour

1 egg, beaten with fork                                   

1/2 tsp. salt

1 c. sugar                                                                       

1 tsp. bak­ing soda

Top­ping:

1/2 C. brown sugar                                                       

1/2 C. chopped nuts

Drain fruit and put in bowl. Add egg, flour, sugar, salt and soda. Pour into 8-inch pan well greased. Top bat­ter with brown sugar and nuts. Bake at 350 for 40 min­utes. Serve warm or cold topped with whipped cream.

 

 

FRUITCAKE:         Bruce Boggs

5 eggs                                                                              

3–1/4 lb. can­died cherries

1–1/2 lb. butter                                                                  

1 lb. can­died pineapple

1 C. sugar                                                                           

4 C. chopped nuts

1–3/4 C. flour                                                                     

1 T. vanilla

1/2 tsp. bak­ing powder                                        

1 T. lemon flavoring

Line 2 loaf pans with dou­ble thick­ness of waxed paper. Cream but­ter. Add sugar grad­u­ally, beat­ing till fluffy. Add well beaten eggs. Mix part of flour with fruit and nuts. Sift remain­ing flour and bak­ing pow­der. Add to but­ter mix­ture. Fold in fruit and nuts. Add fla­vor­ing. Pour into 2 loaf pans. Place in cold oven and bake at 250 for 3 hours. Cool in pan. Wrap well. Will keep in refrig­er­a­tor sev­eral months.

 

 

ICEBOX FRUITCAKE:          Mack and Gwen Knight

1 lb. box vanilla wafers                                         

1/2 C. chopped pecans

1 can con­densed milk                                                   

 1 c. grated coconut (opt.)

1 c. raisins                                                                           

1 (8-oz.) jar cher­ries, drained

Roll vanilla wafers in a plas­tic bag until crumbs. Add milk to soften. Add chopped nuts, cher­ries and raisins. Add coconut if desired. Mix thor­oughly; if not moist enough add some cherry juice. Pack in loaf pan (or desired con­tainer). Store in refrig­er­a­tor. Will keep sev­eral weeks.

 

 

 

 

SWEET POTATO FRUITCAKE:            Harold and Flora McMillan

 

1–1/2 C. cook­ing oil                                                              

8 oz. chopped dates

2 C. sugar                                                                           

 2 C. raisins

4 T. hot water                                                                   

 4 oz. red can­died cherries

2 1/2 C. sifted cake flour                                                         

4 oz. green can­died cherries

3 tsp. bak­ing powder                                                         

16 oz. can­died fruit mixture

1/4 tsp. salt                                                                        

4 eggs, separated

1 tsp. cinnamon                                                                  

  4 egg whites, stiffly beaten

1 tsp. nutmeg                                                                    

1–1/2 C. grated raw sweet potatoes

1–1/2 tsp. cloves              

3 C. chopped nuts

Blend sugar and oil. Add egg yolks, beat well. Add hot water, beat well. Sift dry ingre­di­ents together, add to sugar-yolk mix­ture, beat well. Stir in sweet pota­toes and fold in stiffly beaten egg whites. Stir in fruit and nuts. Pour into a tube cake pan and bake in a 250° oven for 2–1/2 hours.

 

 

WHITE FRUITCAKE:          Mack and Gwen Knight

5 lg eggs                                                                           

2 sticks butter

1 C. sugar                                                                         

1–3/4 C. plain flour

1/2 tsp. bak­ing powder                                                     

3/4 lb. glace cher­ries, chopped

1 lb. glace pineap­ple, chopped                                         

4 c. shelled pecans, chopped

3 tsp. pure vanilla extract                                                  

3 tsp. pure lemon extract

Cream but­ter, add sugar, cream until fluffy. Add well-beaten eggs, blend. Add flour which has been sifted with bak­ing pow­der. Use small amount of flour to roll fruit in. Add fla­vor­ing. Add fruit and nuts, mix well. Grease a 10-inch tube pan, line with brown paper, grease again. Pour in bat­ter; place in cold oven. Bake at 250° for 3 hours. Cool in pan on cake rack. Makes a 5-pound cake.

 

 

OVERNIGHT COFFEE CAKE:          Mack and Gwen Knight

3/4 C. but­ter or oleo                                                           

1 C. sugar

2 eggs                                                                              

1 C. sour cream

2 C. all-purpose flour                                                          

1 tsp. soda

1 tsp. bak­ing powder                                                       

 1 tsp. cinnamon

1/2 tsp. salt                                                                      

 1/4 C. finely-chopped pecans

Top­ping:

3/4 c. brown sugar, 1/2 C. finely-chopped pecans & 1 tsp. cinnamon.

Cream but­ter and sugar until fluffy. Add eggs and sour cream. Sift together; Flour, bak­ing pow­der, salt, soda, and cin­na­mon; add to bat­ter. Stir in pecans. Pour in greased 13 x 9 x 2-inch pan. Com­bine top­ping and sprin­kle evenly over bat­ter. Cover and put in refrigerator

Overnight. (You might remem­ber to put in dish that will move to oven.) Bake at 350 for 35 to 40 minutes.

 

 

 

 STREUSEL COFFEE CAKE:        Royce and Lois Middleton

1 pkg. Betty Crocker yel­low cake mix                       

1–1/2 c. sour cream

1/4 C. firm butter                                                            

1 C. packed brown sugar             

2 tsp. cinnamon                                                               

3–1/4 C. chopped nuts   

3 eggs

Heat oven to 350°. Mea­sure 2/3 cup of dry cake mix into small bowl; cut in but­ter. Mix in brown sugar, nuts, cin­na­mon, and set aside. Beat eggs slightly with a fork, stir in sour cream, and blend in remain­ing dry cake mix, scrap­ing bowl often. Bat­ter will be thick and slightly lumpy. Pour half of bat­ter into greased and floured 13 x 9 x 2-inch pan. Sprin­kle half of top­ping over bat­ter. Spoon in gen­tly, spread­ing remain­ing bat­ter and sprin­kle with remain­ing top­ping mix­ture. Bake 40 to 45 min­utes at 350°.

 

 

FRUIT CREAM ROLL:        Mike and Phyl­lis Horn

1 (14 ½ oz.) pkg. angel food cake mix                       

Fruit of choice or sugar free fruit preserves

2 pkgs. sugar free whipped top­ping mix, prepared.

Lightly grease or spray with Pam a 15 x 10 1/2 x 1-inch jelly roll pan; line with waxed paper. Pre­pare cake mix accord­ing to pack­age direc­tion; spread in pre­pared pan. Bake in 370 oven for 15 to 17 min­utes or until firm to touch. Do not over­bake. Sift 2 table­spoons flour in 15 x 10 1/2-inch rec­tan­gle pan on clean cloth towel. Loosen cake and turn out on towel. Peel off waxed paper. Care­fully trim brown edges off cake with a ser­rated or elec­tric knife. Roll cake in towel from nar­row end. Cool on wire rack, seam-side down for 20 min­utes. Pre­pare fruit of choice by chop­ping, sav­ing a few slices for gar­nish. Add chopped fruit to 1 cup whipped top­ping mix. Un­roll cake, spread fruit top­ping to within 1/2 inch of edges; re-roll. Place seam-side down on serv­ing plate. Frost with the remain­ing whipped top­ping; gar­nish with remain­ing fruit slices. Chill at least

2 hours; slice and serve. Serves 10 gen­er­ous slices or 20 thin slices. Note: Whipped top­ping may be tinted with food col­or­ing if desired. Also if using sugar free fruit pre­serves, omit adding whipped top­ping to fill­ing. Dia­betic exchanges; 1 bread, 1/4 fruit, 1/4 milk.

 

 

CARAMEL FROSTING :        Randy and Valerie Foster

1 stick butter                                                      

1 C. dark brown sugar

1/4 C. milk                                                        

2 C. pow­dered sugar

Melt but­ter over medium heat, add brown sugar and stir until well blended. Add milk and stir until slightly thick­ened; then, remove from heat and add pow­dered sugar. Recipe will ice an 8-inch cake.

 

 

GREAT CHOCOLATE FROSTING:        Jeff and Denise Hall

Melt 1 stick butter                                                      

Dash salt

1/3 C. cocoa                                                             

1 sm. can Pet or Car­na­tion milk

2 C. gran­u­lated sugar

Boil for 3 min­utes. Remove from heat and add vanilla or other fla­vor­ing. Will frost 1 (8 or 9-inch) cake.

  

CHEWY COCONUT RAISIN NUT COOKIES:        Harold and Flora McMillan

2 C. Raisin Nut Bran cereal                                           

2 C. Gold Medal all-purpose flour

1 C. packed brown sugar                                            

1/2 C. gran­u­lated sugar

1–1/2 C. flaked or shred­ded coconut                      

1/2 C. mar­garine or but­ter, softened

1 tsp. bak­ing soda                                                 

1/2 tsp. vanilla 

1/4 tsp. salt                                                            

2 eggs

Heat oven to 375°. Mix sug­ars, mar­garine, vanilla and eggs in large bowl. Stir in remain­ing ingre­di­ents. Shape dough by tea­spoon­fuls into balls. Place on ungreased cookie sheet. Bake until light brown, 8 to 10 min­utes. Cool 1 minute before remov­ing from cookie sheet. Makes about 4–1/2 dozen cook­ies. High alti­tude direc­tions (350 to 650): Decrease brown sugar to 1/2 cup and bak­ing soda to 1/4 tea­spoon. Bake 10 to 12 minutes.

 

 FROZEN CANDIED FRUIT COOKIES:           J. D. and Naomi Adams

Makes 10 dozen. Pre­heat oven to 375°.

Bake 6 to 8 minutes.

1 C. but­ter or margarine                                                   

1/4 tsp. cream of tartar

1 C. sifted con­fec­tion­ers sugar                            

1/2 C. pecans, chopped

1 egg                                                                              

1/2 C. chopped can­died fruit mix

2–1/2 C. plain flour                                                             

1 C. whole can­died cherries

Cream but­ter and sugar together; beat in egg, stir in dry ingredi­ents, blend in pecans, fruits and cher­ries. Form into 2 rolls 1–1/2 inches in diam­e­ter. Wrap in Saran or foil. Freeze. When ready to bake, slice very thin. Place on greased bak­ing sheet. Col­or­ful and delicious.

 

 CHRISTMAS FRUIT COOKIES:          Jerry and Joy Clack

1 C. margarine                                                               

3–1/2 C. flour (all-purpose)

2 C. brown sugar                                                                

1 tsp. salt

2 eggs                                                                           

 1 tsp. soda

1/2 C. buttermilk                                                               

2 C. cher­ries (candied)

2 C. dates                                                                          

2 C .pecans

Mix mar­garine, sugar and eggs. Add milk and dry ingre­di­ents. Stir in fruit and nuts. Chill 1 hour. Drop by tea­spoon on greased bak­ing sheet and bake 8 to 10 min­utes at 400.

  

FRUIT COOKIES:            Buddy and Gin­ger Clark

1 C. brown sugar (light)                                                

 1 tsp. cinnamon

3 eggs, well beaten                                                      

7 C. pecans

3 C. flour (plain)                                                            

 2 C. cut cher­ries (crystalized)

1 C. butter                                                                   

 6 slices crys­tal­ized pineap­ple, cut up

1 tsp. soda                                                                   

1/2 C. milk

Flour fruit with 2 cups of the 3 cups of flour. Cream but­ter with sugar, add soda, eggs and other ingre­di­ents and mix well. Drop from spoon on greased pan and bake in slow oven, (300°) for 20 to 30 min­utes. Mince all fruit.

 

FILLED RAISIN COOKIES:        Bruce Boggs

2 C. light brown sugar                                                

1 C. shortening

1 egg, bro­ken in mea­sur­ing cup. Then fill with cold water to reach 1 C.

Mix above items, add flour (about 4 cups), enough to han­dle dough.

To first C. of flour. Add: 2 tsp. bak­ing soda, 1 tsp. salt,

3 tsp. cream of tar­tar & 1 tsp. vanilla flavoring.

Roll thin and add about 1 tea­spoon fill­ing between 2 cook­ies. Seal edges with fin­ger or fork. Bake in 350 oven until light brown. Fill­ing: Cook until thick (then cool): 1/2 pack­age ground raisins with 1 cup water (and 1/4 to 1/3 cup sugar if desired). Add lemon juice if desired. Add chopped nuts if desired. After they cool, store in con­tainer with tight lid.

 

 

FORGOTTEN COOKIES:         A. J. and Martha Nobles

 egg whites

1 C. chopped nuts

2/3 C. sugar

1 pkg. choc. Chips

1 tsp. vanilla.

Turn on oven to 350°. Beat 2 egg whites until stiff. Add 2/3 cup
sugar and beat well. Add 1 tea­spoon vanilla. Fold in 1 cup chopped nuts and 1 pack­age choco­late chips. Line cookie sheet with foil, drop by tea­spoon, put in oven and turn oven off. Leave overnight.

 

 

ICEBOX COOKIES:         John and Patsy Bowen

1 C. Crisco                                                                     

3 eggs (well beaten)

1 C. but­ter (1/2 1b.)                                                      

1 tsp. soda

1 C. brown sugar                                                           

5 C. flour

1 C. white sugar                                                             

1/2 C. pecans

1 1/2 tsp. vanilla

Mix all together. Pack in a but­tered pan and let stand in refrig­er­a­tor overnight. Slice very thin and bake.

 

 

PEANUT BUTTER COOKIES:            Max and Betty Pickren

1 C. white sugar                                                                 

1 tsp. vanilla

1 C. brown sugar                                                               

1 C. peanut butter

1 C. oil                                                                            

2 C. flour

2 eggs

Make a bat­ter of all ingre­di­ents and stir in peanut but­ter. Form small balls and press with a fork. Bake at 350° for 10 to 12 min­utes. Yields about 60 cookies.

  

PEANUT BUTTER KISS COOKIES:        George and Hazel Sellers

1/2 C. shortening                                                                

1 tsp. vanilla extract

1/2 C. peanut but­ter (Jif)                                                     

1–3/4 C. all-purpose flour

1/2 C. sugar                                                                       

1 tsp. bak­ing soda

1/2 C. firmly-packed brown sugar                                 

1/2 tsp. salt

1 egg                                                                                

48 choco­late kisses

2 T. milk

Cream short­en­ing and peanut but­ter; grad­u­ally add: 1/2 cup sugar and brown sugar, beat­ing until light and fluffy. Add egg, milk, and vanilla extract and beat well. Com­bine flour, soda, and salt; add to creamed mix­ture. Roll dough into 1-inch balls and then roll in the 1/4 cup sugar. Place 2 inches apart on lightly greased cookie sheet. Bake at 375° for 8 min­utes. Remove from oven and press a choco­late kiss into the cen­ter of each cookie. Return to oven for 2 min­utes until lightly browned. Yield: 4 dozen.

 

 

PECAN COOKIES:          Bill and Vir­ginia Hays

1/2 lb. but­ter (2 sticks)                                                 

1 tsp. soda

2 C. brown sugar                                                                        

1 tsp. salt

2 eggs                                                                                      

1 qt. chopped pecans

3–1/2 C. flour (plain)

Sift flour, soda and salt together. Cream but­ter and sugar. Add well beaten eggs. Add nuts, then flour. (Because it makes a large amount the hands are best for mix­ing the flour in.) Make into long round rolls and wrap in waxed paper. Put rolls into freezer over­night. Slice and bake at 325 when­ever you wish for 10 to 12 minutes.

  

POTATO CHIP COOKIES:                    Bill & Shirley Geer

1 C. margarine                                                         

1/2 C. crushed potato chips

1/2 C. sugar                                                               

1 tsp. vanilla

1–1/2 C. flour (generous)                                             

1 C. chopped nuts (pecans)

Mix into small balls; press down a bit. Bake 15 to 20 min­utes in a 350° oven.

 

 

SWEET POTATO AND MOLASSES COOKIES:        Harold and Flora McMillan

1/2 C. fat                                                                        

2 C. sifted all-purpose flour

1/4 C. sugar                                                                   

1/2 tsp. salt

1 egg                                                                            

1/2 tsp. soda

1/2 C. molasses                                                

1 tsp. bak­ing powder

1 C. grated raw sweet potato                                        

1/2 tsp. gin­ger, if desired

(grate just before using)                                                  

1/4 C. sour milk or buttermilk

1 tsp. grated orange rind

Cream together the fat and sugar. Add the egg; beat thor­oughly. Add molasses, sweet potato, and orange rind. Sift together rest of dry ingre­di­ents; add alter­nately with the milk to sweet potato mix­ture. Mix well and drop from a tea­spoon onto a greased bak­ing sheet. Bake about 15 min­utes or until golden brown in a 375 oven.

 

 

SUGAR-FREE COOKIES:           Mike and Phyl­lis Horn

1 C. flour                                                                          

1 tsp. bak­ing powder

1/8 tsp. salt                                                                       

1/2 C. mar­garine, softened

1 C. finely-chopped pecans                                             

1 C. unsweet­ened coconut

1 C. raisins                                                                        

2 eggs, beaten

2 tsp. vanilla extract

 

Mix the flour, bak­ing pow­der and salt. Cut in mar­garine until the
par­ti­cles are the size of peas. Stir in nuts, coconut, raisins, eggs
and vanilla. Mix until well blended. Chill dough for 1 hour or over‑
night. Roll into 1-inch balls. Place 1/2 inch apart on non­stick cookie sheet. Flat­ten with a fork that has been dipped in flour. Bake in 350° oven approx­i­mately 15 min­utes. Dia­betic exchange: 1 bread, 3 fat, 1/4 fruit (2 cookies).

 

 

TEA CAKES:          Mon­roe and Annabelle Latham

2 eggs                                                                           

1 C. sugar

1 C. butter                                                                       

3–1/2 C. flour

2 T sweet milk                                                                 

2 tsp. soda dis­solved in milk

2 tsp. cream of tar­tar in flour                                          

2 tsp. vanilla

Cream sugar and but­ter, add eggs, milk with soda dis­solved in it, flour with cream of tar­tar in it, and vanilla. Bake in oven at 250° to 300° until light brown.

  

OATMEAL MACAROONS:         Richard and Allawee Gaggstatter

1 C. brown sugar                                                            

1 tsp. soda

1 C. white sugar                                                               

1/2 tsp. salt

1 C. Crisco                                                                      

3 C. oatmeal

2 eggs                                                                         

1/2 C. chopped nuts

1–1/2 C. plain flour                                                        

1/2 C. coconut

Mix sugar and Crisco; cream well. Add eggs, flour, soda, salt, nuts,  and coconut. Mix­ture will be stiff. Make cook­ies the size you de­sire and bake on an ungreased bak­ing sheet. Bake at 325° for 15 minutes.

 

 CINNAMON STICKS:         Bridges and Jan­ice Simmons

1–1/2 sticks oleo                                                           

2 C. flour (plain)

1 C. sugar                                                                    

1 C. crushed pecans

2 tsp. cinnamon                                                             

1 egg white, beaten

1 egg yolk

Cream oleo and sugar. Add egg yolk and beat. Mix cin­na­mon and flour and mix with above. Knead well. Dough will be stiff. Press dough 1/4 inch or thin­ner on a cookie sheet that has been sprayed with Pam. Rub beaten egg white on top. Cook at 325° until it is brown. Cut in sticks with knife or pizza cut­ter while still warm.

  

M & M SQUARES:        George and Hazel Sellers

1/3 C. margarine                                                                   

1/4 C. sugar

1/3 C. brown sugar                                                             

1 tsp. vanilla extract

1 C. flour                                                                              

1 egg

1/2 C. chopped pecans                                           

3/4 C. M & M’s candies

1 (8-oz.) pkg. cream cheese

Mix mar­garine and brown sugar. Add flour and nuts and mix well. Reserve 1/2 cup crumb mix­ture. Press remain­der into bot­tom of 8– inch pan and bake at 350° for 10 min­utes. Com­bine cream cheese, sugar and vanilla — mix until blended. Add egg and mix well. Layer 1/2 cup of can­dies over crust and top with cream cheese mix­ture. Com­bine remain­ing can­dies (chopped) and reserved crumb mix­ture and mix well. Sprin­kle crumb mix­ture over cream cheese mix­ture and bake at 350° 20 min­utes. Cool.

 

 TOFFEE BARS:         George and Hazel Sell­ers
Crust:

1 C. all-purpose flour                                             

1–1/2  C. but­ter, softened

1–1/2 C. brown sugar

Top­ping:

1 C. brown sugar                                                      

2 eggs

2 T. flour                                                                 

1 C. semi-sweet choc. chips

1 tsp. bak­ing powder                                            

1/2 C. chopped pecans

Heat oven to 350°. Com­bine all crust ingre­di­ents and blend well. Press into ungreased 13 x 9-inch pan. Bake at 350° for 8 to 10 min­utes and cool slightly. Com­bine 1 cup brown sugar, 2 table­spoons flour, bak­ing pow­der, and eggs; blend well. Stir in choco­late chips and pecans; pour over crust. Increase oven tem­per­a­ture to 375° and bake for 15 to 20 min­utes or until golden brown. Cool com­pletely. Cut in bars. Yields 36 bars.

 

 

GOLDEN BARS:          Mack and Betty Knight

1–1/2 C. plain flour                                                        

 1 stick margarine

1/2 C. brown sugar

Com­bine these ingre­di­ents and put in 9 x 13-inch bak­ing pan. Pat down. Bake 10 min­utes at 275°.

Fill­ing:

2 eggs, well beaten                                                        

 1/4 tsp. salt

1 C. brown sugar                                                              

1/2 tsp. vanilla

2 T. flour                                                                          

1–1/4 c. coconut

1/2 tsp. bak­ing powder                                     

1/2 C. finely-chopped pecans

Mix all ingre­di­ents well and pour over baked pas­try. Bake an addi­tional 20 min­utes at 350°. Remove from oven and glaze with mix­ture of: 1 T. but­ter, 1 C. pow­dered sugar &

2 T. fresh lemon juice. Cut in small squares.

 

 

PECAN SQUARES: (Easy)         Bridges and Jan­ice Simmons

1 lb. light brown sugar                                  

2 C. self-rising flour

4 eggs                                                                     

1 C. chopped pecans

2 tsp. vanilla

Beat eggs, add brown sugar then flour and vanilla. Grease 9 x 14– inch pan. Cook approx­i­mately 45 min­utes at 325°. Sprin­kle with pow­dered sugar.

 

 

SWEET POTATO BAR:       Harold and Flora McMillan

1/4 lb. but­ter (melted)                                            

1/2 C. brown sugar

1 C. flour

Mix but­ter, sugar and flour. Bake about 20 min­utes at 350. Set aside to cool.

2 eggs                                                                     

2 T. flour

2 C. mashed sweet potatoes                                    

 1 C. brown sugar

1 C. chopped pecans                                                 

1 tsp. vanilla

Com­bine eggs, flour, sweet pota­toes, sugar, pecans and vanilla. Place in bak­ing dish. After first mix­ture has cooled, pour over top and cook in 350 oven for 40 minutes.

 

 

CRUNCHY PEANUT BUTTER CHOCOLATE SQUARES:

Harold and Flora McMillan

4 C. Raisin Nut Bran cereal                                                   

2 C. pow­dered sugar

1–1/2 C. peanut butter                                                      

1 T shortening

3/4 C. mar­garine or butter,                                                  

1 (5.75-oz.) pkg. milk choc. Soft­ened chips

Mix peanut but­ter and mar­garine in large bowl; stir in cereal. Mix in pow­dered sugar, 1/3 at a time. Press mix­ture firmly in ungreased square pan, 9 x 9 x 2 inches. Heat short­en­ing in 1-quart saucepan over low heat until melted; stir in choco­late chips. Heat over very low heat, stir­ring con­stantly, until choco­late chips are melted and mix­ture is smooth; spread over cereal mix­ture. Refrig­er­ate until chilled, about 1 hour. Remove from refrig­er­a­tor 10 min­utes before serv­ing. Cut into about 1/2-inch squares. Refrig­er­ate any remain­ing squares. 36 squares. High alti­tude direc­tions (350 to 650 feet): No adjust­ments are necessary.

 

 

CONGA BARS:        Larry and Maryse Cook

1 box light brown sugar                                                    

1 tsp. bak­ing powder

3 eggs                                                                           

2 1/2 C. plain flour

1 C. cook­ing oil                                                  

1 (6-oz.) pkg. semi-sweet choc. chips

1 tsp. vanilla                                                                    

1 tsp. salt            

1 C. chopped nuts

Mix all of the above. Pour into a lightly greased 15 x 11 x 1-inch pan. Bake at 350° 25 to 30 min­utes. Psssst … cut, wrap, and cover while still warm. They’ll stay moist and chewy!

 

 

CONGO BARS:           Harold and Flora McMillan

2–1/4 C. flour                                                        

3 eggs

2–1/2 tsp. bak­ing powder                                       

1 C. Gui­t­tard Gourmet Touch choc. chips

1/2 tsp. salt                                                           

2/3 C. melted but­ter or margarine

1 C. coarsely-chopped walnuts                         

2–1/4 c. dark brown sugar

Sift dry ingre­di­ents together; set aside. Melt mar­garine in large saucepan over low heat. Add brown sugar and heat until bub­bly, stir­ring occa­sion­ally. Let cool to luke­warm. (To speed cool­ing, place pan in refrig­er­a­tor.) Beat in eggs 1 at a time. Stir in dry ingre­dients, Gui­t­tard choco­late chips and chopped nuts. Pour into a greased 13 x 9-inch pan. Bake at 350° for 20 to 25 min­utes. Congo Bar Vari­a­tions: Add: Coconut, diced macadamia nuts, sliced al­monds, chopped peanuts. Use Choc-au-lait Vanilla Milk Chips with, or in place of, Gui­t­tard Semi Sweet choco­late chips. Substi­tute 1/2 cup peanut but­ter for 1/4 cup brown sugar. Frost the bars by sprin­kling 6 ounces Gui­t­tard Semi Sweet chips over bars while warm, then spread evenly and cover with chopped nuts.

 

 

EASY FRUIT BARS:        Bill and Hazel Burger

1 pkg. Dun­can Hines But­ter Recipe cake mix                                  

1 C. mini marshmallow                                                 

1 C. can­died pineapple

2 eggs                                                                              

1 C. can­died cherries

1/2 C. melted but­ter or margarine                                  

 1 C. chopped pecans

Com­bine cake mix, eggs and but­ter. Stir in marsh­mal­lows, fruit and pecans. Spread in 13 x 9-inch pan. Bake at 350° for 25 to 30 min­utes. Cool and cut into squares.

 

 

LEMON BARS:          George and Hazel Sellers               

 3/4 C. un-sifted flour                            

1 stick margarine

2 eggs                                                     

1 C. light brown sugar

1/4 tsp. bak­ing powder                           

1/2 tsp. vanilla

3/4 C. flaked coconut                              

1/2 C. chopped nuts

2 T. flour

Com­bine flour and mar­garine. Press into 6 x 9-inch pan and bake 10 min­utes at 350. While crust is bak­ing beat together eggs, 2 table­spoons flour, brown sugar, bak­ing pow­der, coconut, nuts, va­nilla. Spread over baked crust and return to oven. Bake 20 min­utes or until firm in center.

Frost­ing:

1 C. pow­dered sugar                                         

Grated rind of 1 lemon

3 T. fresh lemon juice

Mix frost­ing ingre­di­ents and frost while warm. Cut into squares when cool.

 

 

FUDGE BROWNIES:         Gary and Ann Graves

1/2 C. veg. oil or butter                                 

2 eggs

1 C. sugar                                                                  

1/3 C. cocoa

1 tsp. vanilla                                                               

¼ Tsp. bak­ing powder

1/2 C. plain flour, sifted                               

1/4 tsp. salt

1/2 C. chopped pecans (opt.)

Mix dry ingre­di­ents; add eggs and oil. Add vanilla. Fold in pecans. Pour into greased and floured 8 x 10-inch pan. Bake at 350 for 20 to 25 min­utes. Insert tooth­pick to make sure it is not soupy.

 

 

 

 

EASY BROWNIES:         Max and Betty Pickren

1 C. plain flour                                                  

2 eggs, beaten

1/4 tsp. salt                                                                   

 2 heap­ing tsp. cocoa

1/3 C. butter                                                                  

1 tsp. vanilla

1/2 tsp. bak­ing powder                                    

1/2 C. nuts

1 C. sugar

Mix above ingre­di­ents, pour into 9 x 13-inch bak­ing pan. Bake at 350 for 20 min­utes. Serves 10.

 

 

DOROTHY’S BROWNIES:         Royce and Lois Middleton

1–1/2 C. cake flour                                                    

1 C. liq­uid shortening

2 C. sugar                                                                  

4 eggs

1/2 C. plus 1 T. cocoa                                               

2 tsp. vanilla

1 tsp. salt                                                                  

1 C. whole nuts

Place all ingre­di­ents in mixer bowl. Beat at medium speed for 3 min­utes. Place in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.

 

 

CHOCOLATE SYRUP BROWNIES:         Brocky and Deb­bie Brock

½ C. butter                                                                     

1 C. all-purpose flour

1 C. sugar                                                                        

3/4 C. choc. syrup, canned

3 eggs                                                                          

2 tsp. vanilla

Dash salt                                                                        

3/4 C. wal­nuts or pecans

Cream but­ter, sugar and eggs until very creamy. Add salt. Stir in flour, mix­ing to blend well. Add choco­late syrup, vanilla and chopped nuts. Turn mix­ture into well greased and lightly floured 9 ­inch square pan. Smooth top. Bake at 350 for about 35 min­utes or until a stick inserted near cen­ter comes out clean. Cool in pan but loosen cake at edges. Cut in squares. Gar­nish with pecan or wal­nut halves or dust with pow­dered sugar. Note: These brown­ies have a mild choco­late fla­vor and are easy to prepare.

 

 

OLD-FASHIONED PEANUT BUTTER CANDY:        Mar­vin and Doris Lorig

3 C. gran­u­lated sugar                                                 

 Lump of but­ter the size of an egg

1 can Eagle Brand con­densed     milk                           

1 med. jar peanut butter

1/2 C. water

Mix together thor­oughly the sugar, milk and water. Cook to soft ball stage. Beat in the peanut but­ter. Remove from heat. Add but­ter and beat until almost cool. Pour into square but­tered pan. Cut into squares.

                 

 

 

 

MICROWAVE PEANUT BRITTLE (Easy):       Billy and Diane Webb

1 C. sugar                                                       

1/2 C. corn syrup

1–1/4 to 2 C. raw peanuts                               

1 tsp. butter

1 tsp. vanilla                                                  

 1 tsp. bak­ing soda

Gen­er­ously grease large bak­ing sheet; set aside. Com­bine sugar and corn syrup in 2-quart glass mea­sur­ing cup. Cook on high 4 min­utes. Stir in peanuts with wooden spoon and cook on high 4 min­utes. Stir in but­ter and vanilla and cook on high 2 min­utes. Add bak­ing soda. Stir until mix­ture is light and foamy. Pour into pre­pared bak­ing sheet. Spread quickly to edges, using back of wooden spoon. As candy cools, stretch to a thin sheet, using palms of hands. Cool com­pletely before break­ing into pieces. Store in air tight con­tainer in cool place.

 

 

CHOCOLATE FUDGE:         J. D. and Zelma Johnson

4 1/2 C. sugar                                                                   

3 (6-oz.) pkgs. choc. chips

1g. can evap­o­rated milk                                                      

2 C. nuts, broken

8-oz. pkg. mini marshmallows                              

1 tsp. vanilla

1/2 C. but­ter or oleo

Use a heavy, large saucepan; put in sugar and milk. Bring slowly to a rolling boil. Boil 8 min­utes, stir­ring con­stantly to keep milk from scorch­ing. Remove from heat and add marsh­mal­lows, choco­late chips and but­ter. Stir until melted and blended in well. Add nuts and vanilla. Spread on a large ungreased pan and when cool cut into squares. This recipe makes quite a bit of fudge.

 

 

PRALINE CONFECTIONS:        John and Patsy Bowen

20 to 24 gra­ham crackers                                                        

1 C. light brown sugar

1 C. but­ter or mar­garine (2 sticks)                                             

1 C. pecans

Line a 15 x 10-inch greased pan with gra­ham crack­ers. Bring but­ter and sugar to a rolling boil and boil 2 min­utes. Remove from heat and when bub­bling stops add chopped pecans. Spoon over crack­ers. Bake at 350° for 10 min­utes. Cool and cut into squares.

 

 

CREOLE PRALINES            :          Spec and Eliz­a­beth Loosier               

2 C. gran­u­lated sugar                                                                

1/2 tsp. salt

1 tsp. soda                                                                                  

2 T. but­ter or margarine

1 C. buttermilk                                                               

 2–1/2 C. pecan halves

In large (3 1/2-quart) heavy saucepan, com­bine gran­u­lated sugar, soda, but­ter­milk and salt. Cook over medium high heat about 5 min­utes (210° on candy ther­mome­ter), stir­ring con­stantly and scrap­ing bot­tom and sides of pan until candy reaches soft ball stage (234° on candy ther­mome­ter). Remove from heat and cool slightly, about 2 min­utes. Beat with spoon until thick and creamy. Drop from table­spoon onto sheet of but­tered alu­minum foil or waxed paper. Let cool. Makes about 20 (2-inch diam­e­ter) pralines.

 

 

PECAN CANDY:          Billy and Diane Webb

1 C. brown sugar                                                            

 1/2 tsp. vanilla

1/4 C. canned milk                                                          

1–1/2 C. pecans

1/2 tsp. cinnamon

Com­bine sugar, milk and cin­na­mon in saucepan. Place over low heat, stir­ring con­stantly until soft ball forms. Remove from heat. Add vanilla; add nuts until well coated. Pour on waxed paper. Sep­a­rate quickly. Allow to cool.

 

 

 

PEANUT BUTTER BALLS:        Jerry and Joy Clack

2 C. peanut butter                                                    

 1 lb. pow­dered 4X sugar

2 C. gra­ham cracker crumbs                                     

 1–1/2 sticks melted margarine

Mix ingre­di­ents and shape into balls. Dip in chocolate.

 

 

PEANUT BUTTER DATE BALLS:            Jimmy and Faye Nesbitt

1 C. nuts                                                                     

1/2 C. corn­flakes, crushed

1 C. dates (about 6 oz.)                               

1 C. pow­dered sugar

1 C. peanut butter

Mix and roll into small balls. Refrig­er­ate 1 hour.

Coat­ing:

1 (8-oz.) bar milk choc.                                 

½ sm. bar paraffin

1/2 sm. pkg. semi-sweet choc. chips

In sep­a­rate con­tain­ers melt paraf­fin and choco­late in dou­ble boiler — do not boil water. After the above is melted pour together. Dip balls in the choco­late mix­ture. Remove with tooth­pick. Put on waxed paper to cool. Makes about 100 small balls.

 

 

BOURBON BALLS:         J. D. and Zelma Johnson

1 C. dates                                                                     

1 C. Rice Krispies

1 stick oleo or butter                                                  

 1 C. coconut

1 C. sugar                                                                    

4 T bour­bon or sweet wine

1 C. pecans, chopped­Cook diced dates, oleo and sugar until melted. Add nuts, Rice Krispies and bour­bon. Make balls and roll in coconut. Yield: 3 dozen.

 

 

DOT’S PINE BARK:           Mike and Phyl­lis Horn

Line a cookie sheet with foil. Cover foil with saltine crack­ers, salty

 side up. Boil 2 sticks of mar­garine and 1 cup brown sugar for 2 min­utes, stir­ring con­stantly. Pour over crack­ers; bake 6 min­utes in 400 oven. Remove from oven, sprin­kle 6–1/2-Ounce bag of choco­late chips over hot crack­ers; spread as chips start to melt. Cool com­pletely, break into pieces. So easy and so good.

 

 

CARAMEL POPCORN:          J. D. and Zelma Johnson

15 C. popped corn                                                           

1/4 C. light corn syrup

1 C. brown sugar, packed                                               

 1/2 tsp. salt

1/2 C. but­ter or margarine                                             

 1/2 tsp. soda

Heat oven to 200°. Put popped corn into 2 ungreased bak­ing pans.
In a saucepan heat sugar, but­ter, corn syrup and salt, stir­ring occa­sion­ally, until bub­bly around edges. Con­tinue cook­ing over me­dium heat for 5 min­utes. Remove from heat; stir in soda until foamy. Pour on popped corn, stir­ring until corn is well coated. Bake 1 hour, stir­ring every 15 min­utes. Yield: 15 cups.

 

 

SUGARED NUTS:          Bridges and Jan­ice Simmons

2–1/2 C. nuts                                                               

 1 tsp. cinnamon

1 C. sugar                                                                      

1 tsp. salt

1/2 C. water                                                                 

1–1/2 tsp. vanilla

Cook sugar, water, cin­na­mon, and salt to soft ball (236° impor­tant) with­out stir­ring. Remove from heat. Add 1–1/2 tea­spoons vanilla and nuts. Stir nuts until well-coated. Sep­a­rate on greased plat­ter or pan

 

 

SUGARED NUTS:          Gary and Ann Graves

1 C. sugar                                                                   

1/4 tsp. maple flavoring

1/4 C. water                                                              

2–1/2 C. raw peanuts

Mix sugar, water, and fla­vor­ing. Bring to boil over low heat. Add peanuts; boil 5 min­utes. Put peanuts on but­tered cookie sheet. Bake in oven at 350° for 15 min­utes. Break apart while warm.

 

 

 

 

SUGARED PEANUTS:       Jeff and Denise Hall

1 C. sugar                                

1/2 C. water Bring to a boil and add 3 C. raw peanuts

Cook and stir con­stantly on medium heat till all liq­uid is gone. Spread on cookie sheet. Bake at 250° for 1 to 1–1/2 hours or 2 hours if you do a dou­ble batch. Shift around often in pan. This freezes great.

 

 

SUGAR NUTS:         Carl and Jeri Staton

1 C. brown sugar                                                                     

1 tsp. vanilla

1 egg white, beaten                                                               

Dash salt

Mix. Coat 2 cups pecans (halves or large pieces). Lift 1 at a time onto cookie sheet sprayed with Pam. Don’t let them touch each other. Oven 250° — bake 20 to 25 min­utes until lightly browned. Cool.

 

 

SALTED PECANS:         A. J. and Martha Nobles

2 C. pecan halves                                           

2 C. water

1/4 C. salt

Soak pecans in salted water for 3 hours. Drain well in colan­der, then in paper towel. Bake in 250° oven until lightly browned.