4 eggs
1 cup coconut
1 cup chopped pecans
1 cup white raisins
2 sticks melted margarine
2 cups sugar
½ tsp. Vinegar
2 tsp. Vanilla
2 pastry shells
Beat eggs well and add other ingredients. Pour into 2 uncooked pastry shells. Bake at 300 degrees for 50 to 55 minutes.
This recipe was given to me by Mrs. Grady Baggett of Gulfport, Mississippi in 1977. Her husband was the realtor we used when we purchased our first house. And…….this is a great pie!
1 pkg. Yellow cake mix
4 eggs, separated
1 pkg. Lemon jello, dissolved in ¾ cup apricot nectar
2 tsp. vanilla or lemon flavoring
¾ cup cooking oil
Mix all ingredients except egg whites and beat well. Fold in beaten egg whites. Bake in greased and floured tube pan for about 40 minutes at 325 degrees.
Frost with a glaze as follows:
1 box powdered sugar
2 Tbsp. margarine or butter
Enough apricot nectar to make very soft icing
Poke holes in cake with toothpick and pour glaze over cake while it is still hot.
This is one of Mama-T’s recipes.
4 eggs (beat well)
2 cups sugar
1 cup Wesson Oil
1 cup buttermilk
1 teaspoon soda
2 cups flour
½ teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
1 cup prunes
Mix all ingredients, adding prunes last. Bake at 300 degrees for 1 hour.
2 cups flour
1 cup butter or margarine (melted)
½ cup powdered sugar
pinch of salt
Mix thoroughly and pat down smoothly in greased and floured 9 x 13 pan. Bake for 20 minutes in 350 degree oven.
While this is baking, combine:
4 eggs, beaten
2 cups granulated sugar
4 Tbsp. lemon juice
Remove crust from oven and spread immediately with lemon mixture. Return to oven and bake for 25 minutes at 325 degrees. Dust with powdered sugar while warm. Cool and cut into squares.
Pound Cake
Large pkg. Lemon jello
Large pkg. Lemon pudding mix
3 cups milk
2 cups boiling water
Large container of Cool Whip
Slice pound cake and press into large flat casserole dish. Mix lemon jello with boiling water until dissolved. Pour over pound cake. Refrigerate for about an hour. Mix lemon pudding and milk according to package directions. When thickened, spread over pound cake and jello layer. Spread Cool Whip on top. Refrigerate.
Pam Guessford gave me this recipe when we were in Okinawa.
Mix:
2 1/3 cups flour
2 cups granulated sugar
2 tsp. Baking powder
1 tsp. Baking soda
2 tsp. Ground cinnamon
1 tsp. Salt
1 ¼ cups cooking oil
Beat for 2 minutes. Start at medium speed and increase to fast speed. Scrape down sides of bowl while mixing.
Add:
4 eggs
2 tsp. Vanilla
Beat for 2 more minutes, then stir in by hand or at low speed:
2 cups finely grated carrots
1 cup drained crushed pineapple
White Cake
2 cups boiling water
Large pkg. Of Lemon Jello or 2 small packages
8 oz. Container of Cool Whip
Bake a white cake (from a mix is fine) in a 9 x 13 pan. When it’s done, pierce cake with large fork or the end of a wooden spoon at ½ inch intervals. Stir boiling water into jello until completely dissolved. Pour jello over cake and refrigerate for about 3 hours. Top with Cool Whip.
Barb Riley gave me this recipe.
Boil a whole chicken until tender in a dutch oven or stockpot. Water (with a little salt added) should be just to the top of the chicken. Let chicken cool slightly, remove meat from bones and return meat to broth in pot. Add ½ stick of butter or margarine. Reduce heat so that broth is simmering. It is very important that the broth not be boiling when you add the dumplings. It should just have little tiny bubbles here and there. (Looks like it’s trying to boil, but just isn’t quite boiling yet.)
Make dumplings as follows:
2 cups flour
½ cup shortening
1 tsp. Salt
Boiling water Cut shortening and salt into flour as you would for a pie crust (until it’s like a coarse meal). Add enough boiling water to make a stiff dough. Pinch off a handful of the
1 cup sugar
½ cup Karo syrup
¼ cup water
Cook until it sprins a thread. Add peanuts. Cook until golden brown. Remove from fire and add 1 ½ tsp. Baking soda and 1 tsp. Salt. Pour into buttered pan. Cool and break into pieces.
2 cups flour
3 tsp. baking powder
1 tsp. salt
4 Tbsp. shortening
¾ cup milk
Sift flour, baking powder and salt. Blend in shortening until mixture is like coarse meal. Add milk and stir to blend all together. Knead on floured board. Roll out and cut into biscuits. Bake in 425 degree oven until light brown.
