To cook good cornbread, you need a properly cured cast iron skillet. The proper preparation of the skillet is well worth the effort if you are going to do something as important as cooking cornbread. A properly cured skillet will not rust, and bread will not stick to its surface. This method may have been the inspiration for the later use of teflon.
Curing: Buy a good quality solid cast iron skillet which measures 9 inches across the top rim. Wash the skillet with plenty of warm water and a small amount of liquid soap. Rinse thoroughly under running water to remove all traces of the soap. Dry with clean paper towels and let stand until the skillet is completely dry. Pre-heat oven to 200 degrees F. Using a basting brush, lightly and thoroughly cover all surfaces (including the handle) of the skillet with vegetable oil. Oil should not drip from the outside and must not form puddles on the inside of the skillet. Place the skillet in the oven for 5 to 7 hours. During this period, if any surface area appears to have dried up, brush on another light coat of oil. When the process is finished, inspect all surfaces to see if there is a light (usually brown colored) coat everywhere. If not, another curing is needed. With use, a properly cured skillet will develop a black sheen.
Care: The skillet should never be used for anything except cooking cornbread. It should never be washed. After each use, clean it thoroughly with clean dry paper towels. Be careful to remove all excess cooking oil and any bread crumbs. Store in a dry place. If you wish, you may wrap the skillet in a clean dry towel. Before each use, oil the inside surface of the skillet thoroughly. Pre-heat the skillet. The cornbread batter should only be added to a hot skillet. Never cook acidic foods in you skillet. These foods will strip all of the seasoning from the pan.

Carrot Raisin Salad

3/4 cup grated carrots
1 cup chopped apples
3/4 cup raisins
1 tablespoon Concentrated orange juice
3 tablespoons Miracle Whip

Grate carrots & chop Apples. Mix all ingredients together. Chill well before serving.

Cherry Salad

1 (3 ounce) box Cherry Jell-O
1 cup boiling water
1 can cherry pie filling
1 to 1-1/2 cups crushed pineapple (drained)
Coconut

In a medium bowl, combine Jell-O and water, stirring until dissolved.
Add cherry pie filling and pineapple.
Chill in refrigerator until set, stirring once in a while.
Garnish the top with flaked coconut.
Makes about 1 quart - if you want a larger salad, just double the ingredients

Coleslaw

1 medium head green cabbage, finely chopped
1 medium carrot, shredded
1/2 to 1 teaspoon celery seeds
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup real mayonnaise
3 tablespoons buttermilk
1 tablespoon plus 1 teaspoon white vinegar
2 tablespoons plus 2 teaspoons lemon juice

Combine prepared cabbage and carrot in a large bowl. Toss with celery seeds. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; whisk or blend until smooth. Mix into cabbage mixture; blending well. Cover and refrigerate for at least 2 hours before serving.

Serves: 6 to 8

Kentucky Salad

2 packages lime gelatin dessert
2 cups crushed pineapple
Pineapple juice and hot water to make 2 cups (very hot)
1 cup cold water
1-1/2 cups grated cucumber
1 teaspoon lemon juice

Drain pineapple and cucumber well.
Make gelatin dessert according to package recipe. Cool to consistency of egg white.
Fold in pineapple, cucumber and lemon juice.
Pour into mold and refrigerate. Unmold and serve on crisp lettuce with mayonnaise.

Tuna Macaroni Salad

8 oz. shell macaroni, cooked
1 can tuna, drained & flaked
1/4 cup bell pepper, chopped
1/4 cup onion, finely chopped
1/2 cup celery, chopped
1 cup Miracle Whip
Salt and Pepper to taste

Cook macaroni according to package directions & drain. Rinse with cool water & drain well. Add remaining ingredients to prepared macaroni. Mix well.

Wilted Lettuce Salad

1 pound leaf lettuce
1 small onion thinly sliced
3 tablespoon bacon drippings
1 teaspoon salt
4 tablespoons vinegar
1 tablespoon sugar

Wash, drain and coarsely shred lettuce. Separate onions into rings and mix with the lettuce. Heat bacon drippings in a pan. Blend in salt, vinegar and sugar. When steaming, pour over lettuce and toss to mix evenly.

French Salad Dressing

1/2 cup fresh lemon juice or vinegar
1 1/4 cups olive oil
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
Dash cayenne

Whisk together all ingredients in a mixing bowl or shake in a jar.

Makes: 2 cups

Green Goddess Dressing

1 cup mayonnaise
1/2 cup sour cream
3 tablespoons tarragon vinegar
1 tablespoon lemon juice
1/3 cup finely chopped parsley
3 tablespoons finely minced onion
3 tablespoons mashed anchovy fillets
1 tablespoon chopped chives
2 teaspoon chopped capers
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Blend thoroughly all ingredients; cover Green Goddess Dressing tightly and refrigerate for 3 to 4 hours before using.

Ranch Dressing

2 tablespoons dry parsley flakes
1/2 teaspoon pepper
1 tablespoon onion salt
1/2 quart mayonnaise
1/2 pint sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 tablespoon MSG or Accent brand (optional)
1/2 pint buttermilk

Combine all ingredients. Allow flavors to blend overnight. Makes a lot but stores well chilled for a few weeks. Use for salads or any other recipes requiring a ranch dressing.

Makes: 1 1/2 pints

Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
Dash of black pepper

Combine all of the ingredients in a small bowl. Stir well.

Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Makes: 3/4 cup

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Broccoli Casserole with Cheese

1 package (10 ounces) frozen broccoli cuts
3 eggs 1/2 cup mayonnaise
1 small onion, finely chopped
1/2 cup shredded sharp Cheddar cheese
Salt and Pepper

Cook broccoli 3 to 5 minutes; drain. Whisk together eggs and mayonnaise; add broccoli and onion and cheese. Add salt and pepper to taste. Place in a greased casserole. Bake at 350° for 35 to 40 minutes.

Serves: 4

Creamy Lima Beans

1 1/2 cups frozen baby lima beans or butter beans
3 tablespoons chopped green onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
dash pepper
1/2 cup milk
2 tablespoons light brown sugar
1/2 cup sour cream

Following package directions, cook lima beans; drain. In a medium saucepan, cook green onion in butter over low heat until just tender. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly. Add brown sugar. Cook and stir until thickened and bubbly. Add sour cream and lima beans. Heat through.

Serves: 4

Green Beans Supreme

2 (10-ounce) packages frozen French-style green beans
1 small onion, sliced
1 tablespoon chopped parsley
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon finely grated lemon peel
1/3 teaspoon salt
dash of pepper
1/2 cup milk
1 cup dairy sour cream
1/2 cup shredded American cheese
1/4 cup fine dry bread crumbs

Cook green beans according to package directions; drain. Cook onion and parsley in two tablespoons of the butter until onion is tender. Blend in flour, lemon peel, salt and pepper. Add milk; cook and stir until thickened and bubbly.
Stir in sour cream and cooked beans; heat just until mixture begins to bubble. Spoon into 5-quart casserole; sprinkle cheese over top. Melt the remaining 1 tablespoon butter; toss with bread crumbs and sprinkle over beans. Broil four to five inches from heat until cheese melts and crumbs brown, one to two minutes.

Makes: 8 servings

Macaroni and Cheese

4 cups elbow macaroni, drained (approximately 2 cups uncooked)
2 cups grated cheddar cheese
3 eggs, beaten (see note)
1/2 cup sour cream
4 tablespoons (1/2 stick) butter, cut into pieces
1 teaspoon salt
1 cup milk, or equivalent in evaporated milk

Preheat oven to 350° F. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

Note: To keep eggs from curdling, let macaroni cool before adding eggs.

Old Fashioned Scalloped Potatoes

3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
3 cups milk
9 medium potatoes
2 tablespoons minced onion
1 1/2 cup American cheese

In 2 quart saucepan over medium heat, melt butter. Stir in flour, salt and pepper until blended; continue cooking 2 minutes, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Remove from heat and set aside; stirring occasionally to keep skin from forming on sauce surface. Peel potatoes, slice thinly. In greased 2-quart baking dish, arrange 1/2 the potatoes, sprinkle with 1/2 the onion; pour 1/2 sauce over top. Repeat with remaining potatoes, onion and sauce. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and bake for 1 hour longer or until potatoes are fork tender and top is brown.

Potatoes with Ham and Cheese

4 cups diced potatoes
2 cups chopped green onions
5 tablespoons butter
5 tablespoons all-purpose flour
2 1/2 cups milk
2 tablespoons Worcestershire sauce
1/2 teaspoon prepared yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons chopped pimiento
2 cups shredded Cheddar cheese
2 cups diced cooked ham
1/2 cup plain soft bread crumbs
3 to 4 tablespoons butter, cut in small pieces

In a saucepan cook potatoes and onions together in lightly salted water until tender, 12 to 15 minutes. Drain. To make white sauce melt 5 tablespoons butter in a medium saucepan. Add flour, stirring until blended.

Cook, stirring, and gradually stir in milk. Add Worcestershire sauce, mustard, salt, pepper, paprika and pimiento. Cook, stirring, until thick. Place half of the cooked potatoes and onions in a large buttered 3-quart baking dish. Cover potatoes with half of the cheese. Spread all the ham on the cheese. Cover with remaining potatoes.
Pour the cooked seasoned white sauce over all. Sprinkle remaining cheese over top. Sprinkle with bread crumbs then dot with butter. Bake in preheated 350° oven until cheese is melted, about 10 to 15 minutes.

Serves: 6 to 8

Texas Baked Beans

1 pound dried navy beans
6 ounces slab bacon, diced
1 large onion, chopped
1 green bell pepper, cut in 1/4-inch dice
1 red bell pepper, cut in 1/4-inch dice
1 can (28 ounces) plum tomatoes, chopped, with their juices
1/2 pound honey-baked ham, in 1/4-inch dice
1 smoked pork chop, in 1/4-inch dice
1 cup ketchup
3/4 cup packed dark brown sugar
1/4 cup honey
1/4 cup dark molasses
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2 Granny Smith apples, peeled, cored and cut in 1-inch cubes
Salt to taste

Wash beans and soak overnight in enough cold water to cover by 2 inches. Drain, rinse and drain again. Place in large, heavy pot; add water to cover by 2 inches. Bring to boil, reduce heat and simmer until beans are tender but not mushy, about 45 minutes. While cooking, skim off any foam that rises to the top. Drain beans and set aside.
Place bacon in a heavy, oven proof pot. Cook over low heat until fat is just rendered (do not brown), 5 to 6 minutes. Remove bacon with a slotted spoon and set aside. Saute onion in bacon fat until wilted. Add bell peppers and stir-fry for five minutes. Add beans, reserved bacon and tomatoes (reserve the juice).
Add remaining ingredients except reserved tomato juice, apples and salt. Fold together gently. Cover and bake at 350 degrees for two hours. Add apples and cup of reserved tomato juice. Bake, uncovered, until thick and fragrant, about two hours. Season with salt.

Makes: 6 to 8 servings

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Beef Pot Roast with Vegetables

3 - 4 pound chuck roast
1/4 cup self-rising flour
2 teaspoon seasoned salt
1 teaspoon black pepper
3 tablespoons oil
2 medium onions chopped
6 carrots cut in 3 inch pieces
1 stalk celery in 1 inch pieces
6 potatoes peeled and cut up
3 cups water

Mix together flour, salt and pepper. Coat the roast in it. Heat the oil in a dutch oven and add the beef roast to it to brown. Remove roast from pan and set aside. Add the onions to the pan and saute for about 5 minutes. They should be beginning to show some color. Add the roast and celery to the pan.

Add the 3 cups of water and cover tightly. Roast at 350° F. for 1 hour. Open the pot and add the carrots and potatoes. Season with a little salt and pepper. Continue to roast for another hour or until tender.

To make gravy: Remove the roast and vegetables to a platter. Cover with foil to keep warm. Mix together 3 T. water with 3 T. flour and stir to blend. Bring the broth to a boil and add the flour water, stirring so that it does not get lumpy, while it thickens. Season to taste.

Serves: 8

Beef Short Ribs

5 pounds beef short ribs
1/4 cup vegetable oil
1 1/2 cups self-rising flour
2 teaspoon seasoned salt
1 teaspoon black pepper
1 cup chopped onion
2 teaspoon garlic
1 teaspoon thyme
1 bay leaf
Salt and Pepper to taste
2 tablespoon tomato paste
1 can (16 oz.) tomatoes crushed
2 cups water

Heat the oil in a dutch oven on medium heat. Mix the flour, salt and pepper together in a paper bag. Add a couple short ribs at a time and shake to coat the beef. Add to the hot oil and brown the short ribs. Repeat this until all ribs are coated and browned.

Drain the fat from the pan. Add the rest of the ingredients. Cover tightly and bake at 325°F. for 2 1/2 hours.

Serve over rice.

Serves: 6

Chicken and Dumplings

Dumplings:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoon shortening
3/4 cup milk

Chicken:
6-8 pieces of chicken (or 1 whole chicken)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning

Cut up the chicken if necessary. If using pieces, just put them in a large pot (6 quart or more). Add 4 cups of water, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon poultry seasoning. Cook over medium heat until the chicken is done and about to fall off the bone. Do not boil. How long will depend upon how thick the pieces are, on average 45 minutes. Cook covered.

While the chicken is cooking:
Mix your flour, baking powder and salt in a bowl. Stir in your shortening and then your milk. You should have a dough that is easy to work.

Next flour a counter top or cutting board and place your dough on it. Kneed your dough until it is a consistency you are satisfied with. Then you have two choices - you can roll the dough to about a 1/8" thickness and cut it into nice looking pieces, or you can just pinch off small pieces and shape them into small balls (about half the size of a golf ball).

If you are going to cut them into nice pieces, you can even make fancy shapes. If your children are helping to make the dumpling they enjoy making hearts, stars, squares, etc. Small cookie cutters work nicely for this. Otherwise, just shaping them into ball works fine.

Make sure you have enough liquid to completely cover your dumplings. Turn the heat up to a low boil and slowly add the dumplings. Cover the pot and cook for 15 minutes. Watch the pot to make sure it doesn't boil over.

Serve piping hot.

Chicken N' Dressing

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9x13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 teaspoon poultry seasoning
1-1/2 teaspoons sage
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups chopped celery
1-1/4 cups chopped onion
1-1/3 stick margarine

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. (Place chicken pieces around in dressing before baking.) (You may want to adjust the seasonings to suit your own taste.)

Corned Beef & Cabbage

2 to 2 1/2-pound corned beef brisket*
2 bay leaves
1 teaspoon whole black pepper
3 medium carrots, quartered lengthwise
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 whole, tiny new potatoes
1 small cabbage, cut into 6 wedges (1 pound)

*Note: If the brisket has an additional packet of spices, add it rather than the pepper and bay leaves called for in the ingredients list.

Trim fat from meat. Place in a 4 to 6 quart Dutch oven; add juices and spices from package of beef, if available. Add enough water to cover meat. Add bay leaves and pepper (if using). Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
Add carrots, parsnips, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to Dutch oven. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from Dutch oven. To serve, slice the meat across the grain.

Serves:6

Country Fried Steak

1 pound round steak
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons bacon grease or Canola oil
2 tablespoons flour
2 cups milk

Trim fat from meat and cut into 4 equal serving pieces. Pound steak with a mallet to tenderize it. Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides. Heat grease or oil until hot but not smoking in a large, heavy skillet with a lid.
Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 minutes, until done. Remove cover and let steak crisp for about 5 minutes. Take steak from the pan and drain.
Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Turn the heat a bit lower, sprinkle flour into the drippings and stir to keep from lumping until it browns slightly. Slowly add milk, stirring. Let it cook over low heat until thick, about 3 to 5 minutes. Taste and add seasoning, if needed.
Serve gravy on the side.

Makes: 4 servings

Fried Pork Chops

4 pork chops
1/2 cup all purpose flour
1/4 teaspoon seasoning salt
1/8 teaspoon thyme (optional for heat)
1/8 teaspoon black pepper
1 cups shortening for frying

In large skillet, heat shortening until shimmering but not smoking, about 350° F. Wash pork chops and pat dry
. Mix flour, salt and pepper together. Coat chops in flour mixture until completely covered.
Place chops in skillet and fry until golden brown for 20 minutes. Do not overcook. Drain on paper towels.

Pork Chops in Gravy Country Style

6 center cut pork chops about 1/2 inch thick
1 1/2 cups. self-rising flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup oil
3 tablespoon flour for gravy
3 cups water

Mix together the flour, salt and pepper on a plate. Dip the pork chops into them to coat well with the flour.

Heat a skillet over medium high heat. Add the oil. Put in the pork chops and brown on both sides, about 4 minutes on each side.

Remove the cooked chops to a plate. To make gravy, drain pan of all but 2 tablespoons oil from the pan. Add the flour to it and brown. Stir in the water and taste to adjust salt and pepper. Add the pork chops back to the pan and cook for 10 minutes.

Serves: 6

Southern Fried Chicken

3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon pepper
1 to 2 1/2 pound chicken, cut into pieces
Seasoned salt
Crisco shortening for frying

Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture.
Fry in moderately hot shortening (350° F.) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat).

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Cream Gravy

3 tablespoons drippings
3 tablespoons flour
2 1/2 cup milk
1/2 cup heavy cream
Salt and Pepper to taste

Pour all drippings from skillet into a small bowl; measure and return 3 tablespoons. Stir in flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thick and smooth, stirring constantly.

Season with salt and pepper to taste. Serve in a hot gravy boat or bowl.

Giblet Gravy

Giblets from 1 turkey or chicken
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 cups pan drippings or chicken broth
1/2 cup milk or half and half
1/2 teaspoon each salt and pepper
2 hard cooked eggs, chopped

Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes.

Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard cooked eggs and chopped giblets and serve.

Makes: 3 cups

Southern Sausage Gravy

8 ounces breakfast sausage
2 tablespoons shortening or lard
3 tablespoons flour
1 1/2 to 1 3/4 cups milk
Salt and Pepper, to taste
Dash cayenne pepper, optional

Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet.
Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast

Serves: 4 to 6

Tomato Gravy

2 tablespoons olive oil
2 cloves garlic, minced
4 green onions, finely chopped (white part only)
3 large ripe tomatoes, peeled, seeded, finely chopped
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 teaspoon dried thyme

Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.
Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly.

Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.

Makes: 2 cups

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Better Than Sex Cake

1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars

1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next.
Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!

Serves: 12

Carrot Cake

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Makes: 18 servings

Lady Baltimore Cake

Cake:
1/2 cup butter
1 1/2 cups sugar
1 cup water
3 cups flour
2 teaspoons baking powder
4 egg whites, stiffly beaten
1 teaspoon vanilla

Frosting and Filling:
1 1/2 cups sugar
2/3 cup water
2 teaspoons light corn syrup
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup chopped figs
1/4 cup raisins
1/4 cup candied cherries
1/4 cup candied pineapple

Preparation:

Cake:
In mixing bowl with electric mixer, cream butter and sugar; add the water gradually, then add flour and baking powder. Fold in stiffly beaten egg whites and vanilla. Bake in 3 buttered and floured cake pans in a 375° oven.

Frosting and Filling:
Combine sugar, flour, and corn syrup in a saucepan; cook, stirring, over low heat until sugar is dissolved.

Bring to a boil and boil to 240°. Meanwhile, when syrup reaches about 234°, beat egg whites until stiff peaks form; add salt. Remove syrup from heat when 240° is reached and immediately pour a very thin stream over stiffly beaten egg whites and salt, beating constantly. Add vanilla. Continue beating until frosting cools and is of spreading consistency, about 10 minutes.

Add chopped fruits and nuts to about 1/3 of the frosting mixture and use as filling between layers. Frost top and sides of cake with remaining frosting.

Mississippi Mud Cake

1 cup butter-flavor shortening or margarine
2 cups sugar
1/4 cup cocoa
4 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup coconut
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme

Frosting
3 cups powdered sugar, sifted
1/2 cup butter or margarine
1/3 cup cocoa
1/2 cup evaporated milk

In a large mixing bowl, cream together the first three ingredients. Add eggs and vanilla, mix well. Add flour, baking powder, coconut and nuts; beat for about two minutes. Spread batter in a greased and floured 9x13 pan; bake for 30 minutes at 350°. Spread marshmallow creme over the top while still hot. Cool and frost. Store in the refrigerator.

Frosting:
Combine all ingredients; beat until creamy.

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Makes: 16 servings

Almond Nougat

1 1/2 cups light corn syrup
2 cups granulated sugar
1/4 teaspoon salt
1/4 cup water
2 large egg whites
1/2 teaspoon almond extract
Red or green food coloring (optional)
1/4 cup butter, softened
1 cup toasted coarsely chopped almonds
1/4 cup chopped candied cherries

Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, to 250 F, or until a small amount of the mixture dropped in cold water forms a hard ball.
In a large mixing bowl, beat egg whites until stiff, but not dry. Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside. Cook remaining syrup to 300 F, or until a small amount of mixture separates into hard and brittle threads when dropped in cold water. Gradually pour remaining syrup mixture into first mixture, while continuing to beat with electric mixer, until mixture holds its shape. Add extract and food coloring to tint a delicate shade. Beat in butter and continue beating until very thick and satiny. Stir in nuts and cherries. Press into prepared pan, smoothing top. Let stand at room temperature until firm. Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1 inch pieces. Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.

Makes: 1 1/2 pounds

Creamy Pecan Pralines

3 tablespoons butter, divided use
2 cups heavy cream
4 cups firmly packed brown sugar
2 cups chopped pecans
1 teaspoon vanilla

Coat a medium saucepan with 1 tablespoon butter; add cream and heat over medium-high heat. When boiling, add brown sugar and stir rapidly until dissolved. Stir in pecans and vanilla; continue to cook over medium heat, stirring frequently.
When mixture reaches soft-ball stage (see note), remove from heat and quickly beat in remaining butter. Drop by tablespoonfuls onto wax paper, stirring mixture occasionally to keep it soft.
Remove pralines from wax paper before completely cooled. Store in an airtight container

Makes: 32 pieces.

Note: Soft-ball stage is a test for candies describing the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F.

Divinity Fudge

2 cups sugar
1/2 cup white corn syrup
1/2 cup water
2 egg whites
pinch salt
1 tablespoon vanilla
1/2 cup chopped pecans

Combine sugar, corn syrup, and water in saucepan. Place saucepan over medium heat and stir until sugar is dissolved; boil without stirring to hard ball stage when tested in cold water, or 265° on candy thermometer.
While syrup is cooking, beat egg whites until stiff but not dry. Add salt and the hot syrup, beating constantly, pouring slowly at first, and then a little faster. When mixture is stiff, beat with a wooden spoon until creamy. Stir in nuts and vanilla extract. Pour mixture into a buttered dish. Mark into 1 inch squares.

Makes: 24 squares

Millionaire Fudge

1 pound butter
5 pounds sugar
2 12 oz. cans of evaporated milk (not sweetened condensed)
5 pkgs. of milk chocolate chips
1 pkg. of semi sweet chocolate chips
2 jars of marshmallow cream
1 bag of chopped walnuts or pecans

Combine butter, milk and sugar in a large pan over med. heat. Bring to a rolling boil, add the marshmallow cream, stir in until combined well. remove from heat and mix in chocolate chips. Mix Well. Add pecans or walnuts and pour into a buttered pan to set. (I use butter flavored cooking spray)
After it is well set up, cut into squares and enjoy!

Butterscotch Cookies

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar, firmly packed
2 large eggs
1 1/2 teaspoons vanilla
1 cup chopped pecans, optional
1 cup butterscotch chips
1 cup semisweet chocolate chips

Mix together the flour, baking soda, and salt. Set aside.
Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract. Stir flour mixture into the creamed mixture. Fold in pecans, butterscotch chips, and chocolate chips.
Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheets. Flatten each cookie slightly. Bake at 350° for about 10 to 15 minutes, or until lightly browned. Cool in pan for a minute then move to rack to cool completely.

Makes: 5 dozen

Cheesecake Brownies

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar

Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan. Spread the brownie batter evenly into the prepared pan.
Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Makes: 24

Chocolate Chip ~ Nut Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
1/3 cup chopped almonds

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

Makes: 48

Coconut Cherry Bars

Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter, softened

Filling:
1/2 cup flour
1 1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup maraschino cherries, drained and chopped
1 cup coconut
1 cup chopped walnuts

Heat oven to 350F degrees. In small bowl, combine 1 cup flour and powdered sugar. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumb mixture firmly in bottom of ungreased 9 inch square pan. Bake for 10 minutes.

Meanwhile, in same bowl, combine 1/4 cup flour, sugar, baking powder, and salt. Add eggs; beat well. Stir in cherries, coconut, and walnuts. Spread over partially baked crust. Return to oven and bake an additional 25 to 30 minutes or until golden brown. Cool completely. Cut into bars.

Makes: 24

Oatmeal Raisin Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not over bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Makes:36

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