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Apricot Nectar Cake
(The above may not be completely legible. It is Mother's recipe
in her own handwriting; I wanted to show it as she wrote it.)

pkg. Duncan Hines Lemon Supreme Cake Mix
4 eggs
1/2 cup sugar
3/4 cup oil
1 cup Apricot Nectar

Mix well. Grease and flour Bundt pan or tube pan.
Preheat oven to 325 degrees and set timer for 1 hour.
After about 30 min., or when light brown on top,
reduce temp to 300 degrees gradually over at least
a 10-minute period. Test with a tooth pick at 1 hour.
It may take 15 to 20 min. longer to cook.

Yellow cake mix may be used. If so, add 1 small pkg.
lemon gelatin to the mixture. No other change need be made.

Let cool in pan for 10 min.

1 cup powdered sugar
2 Tbsp. lemon juice or enough to moisten so that
it can be dribbled on cake.

~ from Carolyn Springer Harding
(recipe was my mother's ~ Eula Spivey Springer)

Banana Pudding

1 pkg. French Vanilla Instant Pudding Mix
1 cup water
1 can Eagle Brand condensed milk
1 8-oz. container Cool Whip
3 to 4 bananas, sliced
vanilla wafers

Line baking dish/bowl with vanilla wafers.
In mixing bowl, add 1 cup water to pudding mix and beat approximately 1 to 1 1/2 minutes. Fold in milk and Cool Whip.
Pour mixture into wafer-lined dish, alternating layers with sliced bananas.
Refrigerate 1 to 2 hours before serving.
Garnish with Cool Whip when served.

Note: For richer pudding, use 2 boxes pudding mix to 1 cup water. For the "calorie wise,"
use low-fat condensed milk and Cool Whip.

~ from Donna Green

Ben's Chocolate Almond Mousse

8 to 9 ozs. Hershey almond chocolate bars
22 regular marshmallows
1/2 cup evaporated milk, skim is fine
1/2 pint whipping cream
1 graham cracker pie crust

In top of double boiler, melt the chocolate, marshmallows and milk, stirring together till smooth and creamy. Take off heat and let cool to room temperature. Then chill in fridge.
Whip the cream. Fold into the chilled mixture and blend lightly till smooth. Pour into pie crust and let mellow in fridge for 4 or 5 hours before serving. Keep chilled. (Very rich !)

~ from Carolyn Springer Harding
(Ben was my father ~ his favorite pie)

Blueberry-Peach Pie

1 cup sugar
3 Tbsp. cornstarch
1 cup water
1/4 cup lemon-flavored gelatin
4 cups sliced fresh or frozen peaches - thawed
3/4 cup fresh or frozen blueberries - thawed

Combine first 3 ingredients in medium saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat and add gelatin, stirring until gelatin dissolves; cool. Combine peaches and blueberries in a large bowl. Add gelatin mixture and toss gently. Spoon into prepared pastry shell. Cover and chill 1 hour or until set. Serve with sweetened whipped cream.
Variations: Could leave out blueberries. Could just serve hot over waffles or pancakes.

Pat in Pie Crust
1 1/2 cups flour
1 tsp. salt
1/2 cup salad oil
2 Tbsp. milk
1 1/2 Tbsps. sugar
Mix with fork in bowl. Pat into pie pan. Prick with fork.
Bake 12 minutes at 400 degrees.

~ from Faye Chellman

Chocolate Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Prepare a 13x9 inch pan with cooking spray and set aside.

In a large pot, over medium heat, cook syrup and sugar together until sugar is dissolved
and the combined mixture begins to boil.  Stir frequently.

Remove from heat and stir in peanut butter, mixing well.  

 Add cereal and stir until coated evenly with peanut butter mixture. 
Press mixture into prepared 13x9 pan and set aside.

In a small pan, over low heat, melt all the chips together, stirring constantly. 
Spread melted chips over cereal mixture and let sit until firm.  

Cool and cut into bars ~ yield 48.

(Source: Kellogg's Rice Krispies®)

~ from Theta Overton Campbell

Earlene's Famous Cream Cheese Pound Cake

8 oz. cream cheese, softened
3 sticks butter, softened
3 cups sugar
dash salt
1 Tbsp. vanilla
6 eggs
3 cups plain flour, sifted (White Lily, plain, is best)

In large mixing bowl, cream the butter and cream cheese really well. Add sugar, 1/2 cup at a time to be sure it is smooth, blending well after each addition. Add the vanilla and salt. Blend in the eggs, one at a time. Blend in the flour, a little at a time. (Much easier if you have free-standing mixer with bowl rather than using a hand mixer.) Pour into tube pan (or 3 loaf pans) that have been sprayed with Bakers' Joy. Bake at 350 degrees for about 1 hour and 10 minutes. Check for doneness.

~ from Earlene Caylor Bryson

Easiest Pound Cake in the World

Cream 2 sticks of real butter with 1/2 cup Crisco
Add 3 cups sugar
1 tsp. vanilla extract
1 tsp. lemon extract
Add 8 whole eggs one at a time
Alternate adding 4 cups plain flour and 1 cup buttermilk

Bake 1 hour at 325 degrees
and then 1 hour at 300 degrees

~ from Mattie Carroll Mullins
(recipe was her mother's ~ Leticia Celestial Carroll)

Easy Fruit Cobbler

1 stick butter
1 cup (or less) sugar
1 cup self-rising flour
1 cup buttermilk
fruit of your choice (2 cans peaches in heavy syrup
or 2 cans cherry pie filling or 2 cans Luck's fried apples)

Preheat oven to 350 degrees.
Spray large rectangular oven-proof glass dish with Pam. Cut up butter in dish and melt in oven. In a separate bowl, mix together the sugar, flour and buttermilk into a paste. As soon as butter is melted, take dish out of oven. Drop paste mixture by spoonsful as evenly as possible over the melted butter, but do not stir. Spread fruit with juice evenly over this.
Cook about 45 min. until top is barely golden brown ~ crust rises to the top. Be careful not to overcook.
Serve while warm. Good as is or could put a little vanilla ice cream or Cool Whip on top.
Refrigerate leftovers. To serve later, put in individual bowls and microwave about 30 seconds.

~ from Carolyn Springer Harding
(I got this from James Doyle McDaniel,
~ my late brother-in-law and the best cook in my family.)

English Trifle

1 angel food cake (could use pound cake)
1 large can of fruit (your choice)
1 large packet of instant vanilla pudding
1 container of Cool Whip

Break up the cake and line bottom of a glass serving bowl. Pour the can of fruit over the cake. Mix the pudding and pour over cake and fruit. Let stand until firm. Next, layer Cool Whip over top and finally add sprinkles to decorate. Keep refrigerated.

Variations: Other flavors of pudding; decoration could be fresh fruit, chocolate chips, etc.

~ from Marion Smith
(originally from England)

Eula's Apple Dapple Cake

the cake

3 eggs
2 cups sugar
1 - 1/4 cups Canola Oil
3 cups plain flour
1 tsp. salt
1 tsp. soda
3 cups cooking apples, diced
1 cup nuts, chopped
1 cup raisins

Beat eggs and gradually add sugar, then oil, mixing well.
Add flour (mixed with salt and soda), a small amount at a time.
Add apples, mixing well. Then add nuts and raisins, mixing well.
Pour mixture into a Bundt or tube pan that has been greased and floured.
Bake at 325 degrees for 1 hour and 25 minutes. Test for doneness.

the glaze

1 cup brown sugar
1 stick butter
1/4 cup sweet milk

Bring to a boil on medium heat and boil 2 minutes. Pour glaze on cake immediately after taking it from oven and before removing cake from pan. Let set in pan until cool.

~ from Carolyn Springer Harding
(Eula was my mother ~ her recipe)

Five Flavor Pound Cake

3 cups sugar
1/2 cup Crisco
1 cup milk
5 eggs
1 tsp. each of lemon extract, vanilla extract, coconut extract, rum extract
2 sticks margarine
3 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Cream sugar, margarine and Crisco well. Add eggs one at a time, and beat well.
Add extracts. Alternate milk and flour (with baking powder and salt).
Beat on high speed about 3 minutes. Pour into greased and floured tube plan and bake at
325 degrees for 1 and 1/2 hours. Cover with pound cake glaze below.

Pound Cake Glaze

1/2 cup sugar
1/2 tsp. rum extract
1/2 tsp. almond extract
1/4 cup water
1/2 tsp. coconut extract

Boil for 2 minutes; then pour over hot cake.
I use a doneness probe to punch holes in cake, then pour on glaze to soak in cake. Leave in the tube pan until partially cooled. I have good luck using Pam to spray my tube pan instead of greasing and flouring them.

~ from Marian Mason Bibb


Mix in heavy 2-qt. saucepan ...
2 cups sugar
2/3 cup evaporated skim milk
12 regular marshmallows
1/2 cup butter
few grains salt

Cook, stirring constantly, over medium heat to a boil (will be bubbling all over top). Boil and stir 5 min. more. Important ~ don't overcook. Remove from heat. Then stir in, until completely melted ...

6 oz. pkg. (1 cup) semi-sweet chocolate pieces

Then stir in ...

1 cup chopped nuts
1 tsp. vanilla

Spread in 8 inch sq. pan (sprayed with Pam). Cool. Cut into pieces.
Best if kept in fridge.

~ from Carolyn Springer Harding


1/2 cup peanut butter
1 - 6 oz. package butterscotch morsels
2 cups miniature marshmallows
2 cups chow mein noodles

In the top of a double boiler, combine the peanut butter and butterscotch morsels. Place over hot (not boiling) water until morsels melt. Stir until blended.
Add chow mein noodles and marshmallows; stir until coated well.
Drop by teaspoonsful onto waxed paper-lined cookie sheet.
Chill until set. Makes about 30.

~ from LaVerne Vogt Kincheloe

Old-Fashioned Fresh Apple Cake

1 tsp. vanilla
1 cup salad oil
2 cups sugar
2 eggs
2 - 1/2 cups flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
1 cup pecans or black walnuts, chopped
3 cups sour cooking apples, chopped (Granny Smith)
1 - 6 oz. package butterscotch chips

In large bowl, mix well the vanilla, salad oil, eggs and sugar.
In separate bowl, sift together the flour, soda, salt, cinnamon and baking powder. Stir in nuts and chopped apples.
Mix well with oil, vanilla, eggs and sugar mixture.
Spread mixture in greased 13 x 9 inch pan.
Distribute butterscotch chips over top of cake.
Bake at 350 degrees for 55 to 60 minutes.
Cool and cut into squares.
Note: For best results, bake one day before serving.

~ from Margaret Hodge Belcher

Peanut Butter Cookies

1 cup peanut butter, chunky or creamy, Wal-Mart brand (GV)
1 cup white sugar
1 tsp. vanilla
1 egg, lightly beaten

Preheat oven to 325 degrees
Mix all ingredients together and stir by hand
Drop by scant teaspoonsful on cookie sheet (sprayed with Joy)
Leave 3/4 " between each one
With fork, mash each cookie in criss-cross fashion
(Dip fork in cup of cold water between each use to keep from sticking.)
Bake about 12 minutes on middle shelf ... watch to keep edges from burning
Let set a couple of minutes before removing from cookie sheet

Yield ~ about 4 doz. according to size of cookies

~ from Wanda Saylor Palmer

Peanut Butter Fudge

In heavy saucepan blend the following:
2 cups sugar
3 Tbsp. butter or margarine
1 cup evaporated milk

Bring to a rolling boil and boil for 5 minutes. Remove from heat and add:
1-1/2 cups small marshmallows
1-1/2 cups crunchy peanut butter (12 oz.)
1 tsp. vanilla

Stir (whip) until well blended. Pour into buttered dish.
Makes 2 pounds.

~ from Onita Jones Gleaton

Peanut Butter Pie

1 package (8 oz.) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
1 cup heavy cream, whipped (or Cool Whip)
grated chocolate or chocolate cookie crumbs, optional
pie crust *

In mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla. Fold in whipped cream (or Cool Whip). Gently spoon into pie crust. Garnish with grated chocolate or cookie crumbs, if desired. Refrigerate at least several hours. Best if made the day before.

* Good crust is the ready-to-use chocolate crusts from your grocer ~ either the light or dark chocolate.

~ from Nellie Faye Baker Milne

Rachel's Pecan Pie

One pie version ~
3 eggs
1 cup sugar
1/2 cup margarine, melted
1/2 cup dark corn syrup
1 cup whole pecans, approx.
1 - 9-inch pie shell

Two pie version ~
5 eggs
1-2/3 cups sugar
3/4 cup margarine, melted
1/2 cup plus 1/3 cup dark corn syrup
2 cups whole pecans, approx.
2 - 9-inch pie shells

Stir eggs (do not beat) slightly to mix yolks with whites. Add sugar and corn syrup. Mix well but do not beat. Add melted margarine. Mix well. Pour into unbaked pie shell. Place pecans evenly across the entire top of the pie.
Bake at 325 degrees for at least an hour or until done.
Let cool before cutting.

~ from Rachel Harding
(my granddaughter)

Raisin-Oatmeal Cookies

1 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup shortening
1 egg
1/4 cup water
1 tsp. pure vanilla
1 cup all-purpose flour
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
3 cups rolled oats
1 cup raisins
1 cup chopped nuts

Preheat oven to 350 degrees. In large bowl, combine and mix the shortening, sugar, egg, water and vanilla until creamy. Stir in remaining ingredients.
Drop by rounded teaspoonfuls about 2 inches apart on greased cookie sheet. Bake about 12-15 minutes, until almost no indentation remains when touched. Immediately remove from cookie sheet. Cool on racks. Makes about 60 cookies.
Variations: You may also add semi-sweet chocolate bits, mashed bananas or flaked/shredded coconut.

~ from Mattie Carroll Mullins
(her daughter's recipe ~ Judy Mullins Freels)
Mattie wrote a book about this daughter entitled
Judy: The Murder of My Daughter, The Healing of My Family.

Red Velvet Cake

The cakes (makes 3 layers)

2 eggs
1 1/2 cups sugar
2 1/2 cups plain flour
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
3/4 cups vegetable oil
3/4 cups sour cream
1 oz. red food coloring
1 tsp. vinegar
1 tsp. cocoa
1 tsp. vanilla

Beat eggs until fluffy. Add sugar and beat until mixed.
Sift flour with salt and baking soda in another bowl.
In a cup, mix food coloring, cocoa and vinegar.
Alternately mix everything together slowly until integrated. Add vanilla.
Grease and flour three 9" baking pans. Pour equal amounts of batter in each pan and bake at 350 degrees for 30 minutes.

The icing

1 stick margarine, chilled
8 oz. cream cheese (not fat free), chilled
1 oz. red food coloring
16 oz. box powdered sugar
1 tsp. vanilla
1 cup chopped pecans

Cream the margarine and cream cheese gently. If you are too enthusiastic, it will separate. Gently add the other ingredients alternately.
Chill icing for about 30 minutes for best results.
Ice cake in layers and serve.

~ from Bruce Collier

Rum Bundt Cake

1 pkg. Duncan Hines yellow cake mix (about 18 1/2 oz. size)
1 pkg. Jello instant vanilla pudding mix (about 3 3/4 oz. size)
4 eggs
1/2 cup canola oil
1/2 cup cold water
1/2 cup rum
1 cup pecans, pieces or chopped small

Preheat over to 325 degrees. Beat all except pecans for 2 min. med. speed. Sprinkle nuts evenly on bottom of Bundt pan which has been sprayed with Bakers' Joy. Pour in batter. Bake about 1 hour or until cake springs back when lightly pressed.

Meanwhile, make glaze ....

1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum ...... after boiling other ingredients

Boil butter, water and sugar 5 min., stirring constantly, without rum. Take from heat and stir in rum. When cake tests done, remove from oven and pierce all over from top to bottom (bamboo skewer good).
Pour warm glaze over cake and let cool completely before removing and inverting onto serving plate.
Very rich ..... keeps well.

~ from Carolyn Springer Harding



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