2 sticks softened real butter, not margarine or spread

2 - 8 ounce packages softened cream cheese

1 cup sour cream

3 cups sugar

6 large eggs

2 tablespoons lemon extract or flavoring

3 1/2 cups self rising flour

grated lemon peel from one lemon, plus the juice

For the glaze: 

1 cup of sugar

1 1/2 cups water

grated peel from one lemon, plus the juice

1 tablespoon lemon flavoring or extract

 

Preheat oven to 300*.

Generously grease and flour a tube pan or 3 loaf pans and set aside.

In a large bowl with an electric mixer, beat the butter, cream cheese, sour cream and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon peel and juice of one lemon, then gradually add flour until all is well combined. Spoon batter into prepared tube pan or loaf pans. If using a tube pan, don't fill more than 2/3 full as this cake rises a lot during baking but subsides as it cools. It may be necessary to grease and flour a small cake pan or loaf pan for any excess batter. 

Bake in preheated 300* oven until no longer gummy in the center and golden brown, 55-80 minutes depending on pans used. A toothpick inserted near the center should come out almost clean, but not gummy. Don't over bake; better to remove it a little early than to over bake it. Place on wire rack to cool.

Prepare glaze:

In a medium sauce pan, combine water and sugar. Stir and bring to a medium boil for about 5 minutes. Remove from heat and let cool for 10 minutes. Add grated lemon peel, juice of 1 lemon and lemon flavoring. Stir well and pour hot glaze slowly and evenly over the still warm cake(s) and allow to cool on wire rack to room temperature.This will soak into the cake and make it moist and delectable. 

Wrap tightly in aluminum foil or place in an airtight container and store in the refrigerator.

 1 Duncan Hines butter recipe golden cake mix

4 eggs

3/4 cup milk

1 stick (1/2 cup) real butter, not margarine, melted

1 quart heavy whipping cream, divided

1 (12 oz.) can evaporated milk such as Pet or Carnation

1 can sweetened condensed milk such as Eagle Brand

1/4 cup confectioner's sugar

Preheat oven to 350*.

 

Spray a 9x13 baking pan or glass dish with cooking oil spray. Set aside.

In a medium mixing bowl prepare cake batter using the boxed cake mix, melted butter, 4 eggs and 3/4 cup milk. Mix with electric mixer for 3-4 minutes until well combined and thickened. Pour into prepared pan and bake for time recommended on the box, or until a pick comes out clean when inserted in the center of the cake and cake springs back when touched. Don't over bake. Place on cooling rack.

While cake is baking, combine 2 cups of whipping cream, the evaporated milk and the sweetened condensed milk in a medium bowl. Stir to mix well. As soon as you remove the cake to the cooling rack, slowly pour the milk mixture over the hot cake until all is used. The cake will absorb all the milk as it cools. 

Continue cooling on wire rack to room temperature, then prepare the whipped cream.

In a medium mixing bowl, using clean beaters, beat the remaining 2 cups of whipping cream until slightly thickened. Stop the mixer and add 1/4 cup confectioner's sugar. Start mixer on lowest speed until combined then increase speed and mix until the whipped cream is thickened to your taste. Spoon onto prepared, cooled cake and spread evenly. Cover with a well fitting lid or cover tightly with foil and refrigerate until well chilled. Serve cold and keep any leftovers refrigerated.

This is my granddaughter Emmy's favorite cake.

*Notes: You can use any cake mix for this, including white or even chocolate. I have made my own version of this with a white cake mix and added cream of coconut with the milk mixture that you pour over the cake, then added shredded coconut on top of the whipped cream topping. I'm sure many other combinations can be made by using a little imagination.

 

1 stick butter or margarine
1 cup self-rising flour
3/4 cup sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups BOILING water

Preheat oven to 350*.

Melt butter in an 8x8 baking pan or dish while oven preheats. (If doubling the recipe, use a 13x9 pan.)

In a medium bowl, whisk together the flour, 3/4 cup of sugar, and 1 1/2 tablespoons cocoa, making sure to whisk out all lumps.

Stir in milk and vanilla until smooth.

At this point you can stir in chopped nuts, coconut, chocolate chips or other flavored chips, miniature marshmallows or any combination of those if you desire.

Spoon batter over the melted butter in the baking pan. DO NOT STIR!!!

Whisk together the remaining 1 cup sugar and 1/4 cup cocoa.

Sprinkle over the batter. DO NOT STIR!!!

Slowly pour the boiling water over the top of the mixture. There may be dry areas. DO NOT STIR!!!

Bake until set, about 30-35 minutes. The crust will rise to the top and there will be areas that are a bit gooey but some crusty goodness as well. 

Great hot with a scoop or 2 of vanilla ice cream, or at room temperature or cold with whipped cream.

Recipe may be doubled. Use a 13x9 pan if doubling, and I encourage you to use real butter. It does make a big difference in the flavor of the cobbler, but if margarine is what you have on hand it's still great made with margarine. You can even use shortening or *gasp!* lard if you don't have butter, but I haven't tried making it with oil so I can't say how it would turn out, but I don't see that it would make that much difference in the texture. 

Cake:

1 cup **butter, room temperature
2 cups granulated sugar
4 eggs   
1 tablespoon vanilla 
3 cups all purpose flour
1 teaspoon kosher salt   
1 teaspoon baking powder   
1/2 teaspoon baking soda   
1 cup buttermilk

Glaze:

1 stick (1/2 cup) **butter
3/4 cup sugar
2 tablespoons vanilla

**Please use only real butter, not margarine or spread. The butter is
what makes this cake so good and gives it such a luscious flavor.**

Preheat oven to 325*.

Grease a 10 inch Bundt pan with butter or shortening very liberally.
   
Dust the pan with flour and set aside.
   
Place all the cake ingredients in the bowl of your stand mixer
fitted with the paddle attachment. Mix on low for 30 seconds and
then increase the speed to medium and mix for 3 minutes.
   
Pour the batter into the prepared pan and bake for 65-75 minutes
until a toothpick entered into the center comes out clean.
   
When the cake is done make the glaze. Combine all ingredients
into a small saucepan over medium-low heat. Stir continuously
until the butter is melted and the sugar is dissolved. Do not
bring to a boil.
   
Poke holes all over the warm cake using a knife and pour the
glaze evenly on the cake while still in the pan.
   
Allow the cake to cool completely in the pan and then invert the
cake onto a serving plate.
   
*Notes: I actually like to make this cake a day in advance, finding
it to be more moist and flavorful when it rests overnight. I also made
this in a 13x9 pan and it worked fine, but it does make for a really full
cake pan when it's done. I may increase the glaze next time I make it
so there's more to soak into the cake.

1 box (3 oz.) lemon Jello
1 box lemon cake mix
4 eggs
3/4 cup water
3/4 cup vegetable oil



Preheat oven to 350*

Generously grease and flour 2 loaf pans or a Bundt pan. Set
aside.

Mix Jello, cake mix, eggs, water and oil with electric mixer till
well combined. Pour into Bundt pan or divide evenly between 2
loaf pans. Bake at 350* for 30 - 40 minutes, until it's not gooey
in the center when tested with a toothpick. Place on wire rack to
cool.

Have glaze ready when cake comes out of the oven:

1/4 cup fresh squeezed lemon juice.
1 teaspoon fresh lemon zest
1 cup confectioner's sugar

Mix well by hand and pour over cake as soon as you take it out of
the oven, while it's still piping hot.

Finish cooling on rack. Remove from pan(s) and wrap or cover
tightly.

4 sticks room temperature butter
4 cups sugar
12 eggs
4 cups all purpose flour
1 teaspoon salt
1 oz. bottle lemon extract (or 2 tablespoons)

1/4 cup fresh squeezed lemon juice
1 teaspoon lemon zest
1 cup confectioner's sugar




Preheat oven to 350*. Generously grease and flour a Bundt pan or
2 loaf pans and set aside.

Cream butter and sugar together thoroughly with an electric
mixer. Add one eggs at a time, mixing well after each addition.
Add salt to flour and add mixture gradually, then mix in entire
bottle of lemon extract.

Pour into prepared pan(s) and bake at 350* for about 1 hour for
Bundt pan or about 40 mins for loaf pans, or until a knife comes
out clean when inserted near the middle of the cake.

Cool thoroughly in pan(s) on a rack, then turn out onto a cake
plate or serving plate and glaze:

Mix lemon juice, zest and confectioner's sugar thoroughly by
hand, then pour slowly over cake, letting it soak into the cake.

Wrap well or cover tightly any left overs.

2 sticks softened real butter
12 oz. softened cream cheese
3 cups sugar
6 eggs
2 tablespoons vanilla
3 cups self rising flour

Preheat oven to 350*.

Generously grease and flour a Bundt pan or 2 loaf pans. Set aside.

With an electric mixer, beat butter and cream cheese with sugar
until light and fluffy, 3-5 minutes. Add eggs one at a time, mixing
thoroughly between each addition. Mix in vanilla, then add flour
gradually until all is well combined.

Spoon batter into prepared pan(s) and bake for 60-80 minutes, or
until a toothpick inserted near the center comes out almost clean,
but not gooey. Don't overbake. Better to remove it a little early
than to overbake it.

Cool on a wire rack then remove from pan(s) to a cake plate or
serving plate. This doesn't need any frosting or glaze, but you
may dust with a bit of confectioner's sugar if you like.

Wrap well or cover tightly any leftovers and refrigerate. Best
if brought to room temperature before serving.

1 cake mix, any flavor (I used dark fudge cake here)

Ingredients required to prepare cake mix as directed on package

1 cup chopped pecans
1 cup flaked or shredded coconut
1/2 cup butter, room temperature
8 oz. cream cheese, room temp
1 lb. package powdered sugar

Preheat oven to 325*. Grease and flour a 13 x 9 baking pan and sprinkle chopped pecans and coconut evenly in bottom of pan.

In a medium mixing bowl, with an electric mixer, beat butter and cream cheese till well combined, then add powdered sugar and beat until smooth and well combined. Set aside.

In another medium mixing bowl, prepare cake mix as directed on package. Pour cake batter over pecans and coconut in prepared pan, smoothing with a spoon till even. Drop cream cheese mixture randomly over cake batter by tablespoonful. Drop pan few times on counter top to settle batter and place in preheated oven. Bake for time recommended on cake mix package.

Cake is done when a toothpick inserted near center is clean or has only fine crumbs. If you hit some of the cream cheese it will be gooey, so try to check a portion of the cake itself. Cool in the pan on a wire rack.

The cake will be uneven and cracked on top, resembling cracks in the ground after an earthquake, hence the name. No need for frosting as this is very rich with the cream cheese mixture inside the cake. I have made this with many flavors of cake mix and they've all turned out delicious. This cake is yummy still warm with a glass of cold milk.

1 box yellow cake mix
4 eggs
1 cup buttermilk
2/3 cup oil
2 tsp. good vanilla


Preheat oven to 300°.

Combine all ingredients and mix well with electric mixer, 2 or 3 minutes. Pour half of batter into greased and floured 13X9 baking pan.

In a small bowl, Mix:

1 tablespoon ground cinnamon
1 cup brown sugar

Mix and sprinkle evenly over batter in pan. Pour remaining batter over cinnamon/sugar mixture. Swirl through batter with a butter knife, being careful to keep sugar wet in the batter. Exposed dry brown sugar may burn. Bake at 350° for about one hour, checking at 50 minutes. Cake will be moist when done, but not gummy in the center. Don't overbake.

While cake is baking, prepare glaze:

1 tbsp. milk (I use canned milk, like Pet or Carnation)
1 tsp. good vanilla
¼ tsp. butter flavoring
1 tbsp. butter or stick margarine, softened
2 tbsp. honey or light corn syrup
dash of salt, just a few grains
powdered sugar, about 2 cups, more or less

Mix well with a wire whisk till combined. Add powdered sugar until it is drizzling consistency, or to your taste.

Pour glaze over warm cake, about 5 minutes after it comes out of the oven. Serve warm or at room temperature.

Great with coffee or a glass of cold milk.

1 stick butter, softened
1/2 cup good shortening
2 cups sugar
5 eggs, separated
2 cups plain flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. good vanilla
1 cup shredded coconut
1 cup chopped pecans
1 tsp. salt

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla. Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand. In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans. Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting:

8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
1 tsp. good vanilla
chopped pecans for garnish

Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting then last layer. Frost cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it's just not the same. Keep cake refrigerated.

2 sticks margarine or butter, softened
1 jar blackberry jam, about 1 pint, 16 oz.
3 large eggs
1 ¼ cups sugar
2 ½ cups self-rising flour
1 ½ tsp. vanilla
¼ tsp. baking soda mixed into 1 cup buttermilk



Combine in a medium size bowl and set aside:

1 cup chopped pecans
1 cup chopped walnuts
1 cup flaked coconut
¼ cup self-rising flour (do not omit the flour)
1 cup raisins


Cream the margarine and sugar. Add eggs one at a time. Add the jam and mix well. Add the flour and milk a little at time until all is used. Mix well; fold in the nut mixture and mix well. Pour into 3 greased and floured round cake pans and bake at 325° to 350° until cake springs back in the center and pulls away from the sides of the pans. Cool thoroughly on wire racks. (I sometimes bake this in 2 9-inch round pans and use the rest of the batter for cupcakes or a small loaf.)


Glaze for the Jam Cake:

1 cup sugar
1 cup canned milk
½ cup light syrup
1 tsp. vanilla

Boil for 5-10 minutes until as thick as you like, stirring to keep from scorching. Cool, then pour over each layer. Decorate the top with nut halves as desired.

For the Cook family, this is a family tradition. I can’t remember a Christmas that Mom didn’t make at least 1 jam cake, and usually several, for family and to give away to friends. I always got to help pick out nuts, and I usually got to mix the nuts, raisins and coconut with the flour. This is better if made several days ahead and tightly wrapped in foil. I like a lot of glaze on it, too, so it will soak in and help keep it moist.

There are a lot of childhood memories baked in each of these cakes. I know Ducky, Sue, Cecil and our other sister, Zztop, will agree with me.

2 eggs
3/4 cup buttermilk
1 1/2 cups sugar
1 tsp. good vanilla
1/2 cup oil
3 ripe bananas, mashed
1 tsp. soda
1 tsp. baking powder
2 cups plain flour
1/2 tsp. salt
1 cup chopped nuts


Preheat oven to 350 degrees.

Cream together with mixer the eggs, oil, vanilla, sugar and buttermilk. Add the mashed bananas and blend well. Sift together all dry ingredients except nuts. Stir dry ingredients by hand into creamed mixture until blended, then stir in nuts. Pour into 2 or 3 greased and floured loaf pans and bake at 350 degrees until a toothpick inserted near the center comes out clean. Cool on wire racks in pans for 10 minutes, then carefully remove from pans and finish cooling on racks. Serve or wrap well for later.

This is the best banana bread I have ever had, bar none. This freezes beautifully if well-wrapped.

3 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
1 cup (8 oz.) sour cream
3 eggs
1 tsp. good vanilla

Crust:

1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
 1/4 cup sugar

Preheat oven to 300-325 degrees.

Combine crumbs, sugar and melted butter in a small bowl. Mix well and press into an 8 or 9 inch springform pan. Press evenly into bottom and 2 1/2 inches up sides of pan. Set aside.
In a large mixing bowl, beat softened cream cheese until fluffy, then add sour cream and sugar alternately. Add vanilla, then eggs, one at a time, mixing well after each. Pour into prepared pan and bake slowly for 45-60 minutes, or till almost set in the center. It should still jiggle just a little in the center. Cool on a wire rack, then cover well and refrigerate. Best if allowed to ripen 24-48 hours in the fridge.

This is our favorite dessert for the holidays or anytime. May be topped with cherry or any pie filling, but we love it best plain.

3 eggs
1 cup oil
1½ cups sugar
2 cups grated zucchini, peel included
1 tsp. good vanilla
2 cups plain flour, sifted
¼ tsp. baking soda
2 tsp. baking powder
1 Tbsp. ground cinnamon
1 tsp. salt
1 cup raisins
1 cup chopped walnuts or pecans

Preheat oven to 325º.

Grease and flour 2 (8x5x3) loaf pans. Set aside.

Beat eggs in a large bowl. Stir in oil, sugar, zucchini and vanila.

Sift flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Stir into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into prepared loaf pans and bake one hour or until center springs back when touched with fingertips. Don't over bake.

Cool in pans on wire rack for 15 minutes, then remove from pans to wire rack to cool completely.

Yields 2 loaves. Freezes well when sealed in foil and plastic wrap or zip top bags.

3 eggs, separated
1 cup sugar
1 cup vegetable oil
1 cup buttermilk
1 tsp. good vanilla
1¾ cup self rising flour
½ tsp. baking soda

Preheat oven to 350º. Grease and flour 2 round cake pans or 13x9 baking pan. Set aside.

Separate eggs; place yolks in a large mixing bowl. Place egg whites in a metal or heat resistant glass mixing bowl and set aside.

In large mixing bowl combine 3 egg yolks and remaining ingredients in the order given. Beat with spoon or electric mixer until well blended. Pour batter into prepared pan(s) and bake until cake springs back or a pick inserted into the center comes back clean. Place pan(s) on wire rack to cool.

For round pans, cool for 15 minutes in pans, then turn out onto wire racks and cool. Cakes do not have to be completely cool before frosting, but I almost always use a 13x9 pan and leave the cake in the pan, then pour the hot frosting over the hot cake. It might slide off a layer cake if the frosting and cake aren't completely cool before frosting the cake.


While cake is cooling, prepare Frosting:

3 egg whites beaten stiff
1 cup sugar
1 cup light corn syrup
1 tsp. good vanilla
dash of salt

Shredded coconut, about 2 cups, more or less, to your taste.

In a large heat proof mixing bowl, beat egg whites until stiff. Place sugar, syrup and salt in a medium sauce pan and bring to a boil. Boil for 3 minutes; remove from heat. With mixer on high, pour boiling syrup in a steady stream over egg whites, being very careful not to get hot syrup in beaters. When all of syrup has been added, add vanilla and continue beating until glossy and thick enough to frost cake.

Pour and spread over cake, then immediately sprinkle with coconut, pressing onto top and sides if you use round pans to make a layer cake.

Prepare to be complimented and applauded. :-)

3 eggs
3 cups plain flour, or 3 cups PLUS 6 tbsp. cake flour
1½ cups milk
1½ tsp. good vanilla
1½ tsp. butter flavoring
1½ tsp. almond extract
1½ tsp. salt
1½ tsp. baking powder
2 tbsp. poppyseed
1 1/8 cup oil

Preheat oven to 300º-325º.

Grease and flour a Bundt pan, angel food cake pan, 2 loaf pans or muffin pans. Set aside.

NOTE: This makes 2 loaves of bread. You may have to have a muffin pan(s) prepared for the batter that won't fit into the loaf, Bundt or angel food pans.

If you're making muffins, it will take SEVERAL muffin pans. I'd guess that this recipe will make at least 3 dozen muffins, probably more. Obviously, muffins will get done a lot faster so plan accordingly.

4 large baking potatoes
1 cup sour cream
6 cups milk
2/3 cup butter
¼ cup thinly sliced green onions
2/3 cup all-purpose flour
10 bacon strips, cooked and crumbled
¾ tsp. salt
1 cup shredded cheddar cheese
¼ tsp. pepper


Bake potatoes at 350° for 65-75 minutes or until tender. Cool completely; peel and cube. In a large Dutch oven, make a roux with the flour, butter, salt and pepper. Stir or whisk until smooth. Gradually stir in milk, stirring constantly. Bring to a boil; cook and stir 2 minutes, or until thickened. Remove from heat. Stir in sour cream. Add potatoes and green onion. Garnish each serving with bacon and shredded cheese. Makes about 10 servings. Leftover potatoes may be used instead of baking potatoes especially for this.




2 sticks margarine
1 jar blackberry jam
3 eggs
1 ¼ cups sugar
2 ½ cups self-rising flour
1 ½ tsp. vanilla
¼ tsp. baking soda mixed into 1 cup buttermilk

Combine in a medium size bowl:

1 cup chopped pecans
1 cup chopped walnuts
1 cup flaked coconut
¼ cup self-rising flour (do not omit the flour)
1 cup raisins

Cream the margarine and sugar. Add eggs one at a time. Add the jam and mix well. Add the flour and milk a little at time until all is used. Mix well; fold in the nut mixture and mix well. Pour into 3 greased and floured round cake pans and bake at 325° to 350° until cake springs back in the center and pulls away from the sides of the pans. Cool thoroughly on wire racks. (I sometimes bake this in 2 9-inch round pans and use the rest of the batter for cupcakes or a small loaf.)


Glaze for the Jam Cake:

1 cup sugar
1 cup canned milk
½ cup light syrup
1 tsp. vanilla

Boil for 5-10 minutes until as thick as you like, stirring to keep from scorching. Cool, then pour over each layer. Decorate the top with nut halves as desired.

For the Cook family, this is a family tradition. I can’t remember a Christmas that Mom didn’t make at least 1 jam cake, and usually several, for family and to give away to friends. I always got to help pick out nuts, and I usually got to mix the nuts, raisins and coconut with the flour. This is better if made a week or more ahead and tightly wrapped in foil. I like a lot of glaze on it, too, so it will soak in and help keep it moist. There are a lot of childhood memories baked in each of these cakes. I know Ducky, Sue, Cecil and our other sister, zztop, will agree with me.



1 14 oz. can sweetened condensed milk
1 ½ cups cold water
1 (4-serving size) pkg. instant vanilla pudding mix
2 cups whipping cream, whipped
36 vanilla wafers
3-4 medium bananas, sliced and dipped in lemon juice

In a large bowl, combine the sweetened condensed milk and water. Add the pudding mix and beat well. Chill 5 minutes. Fold in the whipped cream. Spoon 1 cup of the pudding mixture into a 3-quart glass serving bowl. Top with1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Serve. Refrigerate leftovers.



2 sticks butter, softened (1/2 lb.)
2 cups plain flour
½ cup confectioner’s sugar
¼ tsp. salt

*NOTE: I have used ½ butter flavored shortening and ½ butter and it is still good. Be sure you use only real butter, not margarine, or it won’t be fit to eat. Also, you may add a little more or less powdered sugar if you like the shortbread sweeter or less sweet, to your taste. This dough doesn’t rise much at all, so roll it out to the thickness you want the finished cookie to be. This is a very soft dough, but if you mess up, just mash it back together and re-roll it. Also, add the scraps from each rolling into the unused dough and re-roll with the new dough. It is almost impossible to mess it up. It does stick to the rolling pin, so watch for that. Don’t use too much flour as you roll it out or it will be tough. I’ve found the easiest way to move it from the bread board to the cookie sheet is to use a cake frosting spatula or a large bladed knife, like a butcher knife or a chef’s knife. I hope I haven’t made this seem more complicated than it really is, I’m just trying to share some of my experience with it. Good luck, I hope they turn out great for you.

Preheat oven to 350°. With an electric mixer, cream the softened butter, then gradually add the confectioner’s sugar, beating well. Mix the flour and salt together, and add to the butter mixture with a spoon, then mix with your hands until well combined. Roll out about ¼ of the dough on a floured board until is about ¼ inch thick. Cut with a sharp knife or a pizza cutter into rectangles or any shape desired and place onto an ungreased cookie sheet. (I use the new non-stick foil.) Prick each cookie with a fork and bake for 15-25 minutes, or until lightly browned around the edges. Time may vary quite a bit because of humidity, different ovens, and moisture content of the butter. You just have to keep checking until you can judge about how long each batch will take. Makes about 24 1x2-inch bars.


1 1/3 cups all-purpose flour
½ tsp. salt
½ cup vegetable shortening
3 tbsp. ice water

With a pastry blender or 2 knives, blend the flour, salt and flour together until it resembles small peas or crumbs. Add the ice water, reserving about a teaspoon, until it comes together and forms a ball. If it still has dry spots, add the remaining water. Another teaspoon or so of ice water may be added, a drop or two at time, if needed. When it forms a ball, place on a floured board, gently knead a few times and form into a smooth, flattened ball. The secret to good pie crust and biscuits is to work the dough as little as necessary. Working the dough toughens it. With a floured rolling pin, roll out to an even thickness, turning occasionally as needed to be sure it doesn’t stick. It should be rolled until it is about 1 inch bigger diameter than your pie pan. Fold in half and gently transfer to your pie pan. Center in your pan, and cut off the excess dough even with the edges of the pan.

Use in any recipe calling for an un-baked pie crust, or to bake for a pre-baked crust, line the bottom of the crust with dry beans just to cover the bottom of the crust, or a pie chain, and bake at 400° for 10-15 minutes, watching closely for burning. Cool and use as directed for any recipe calling for a baked pie shell. Double, triple, etc, as needed to make the desired number of crusts. This is the recipe off the can of a famous shortening.



6 large lemons
1 cup sugar
½ cup water

Grate 1 teaspoon of the yellow zest from one of the lemons. Squeeze ¾ cup juice from the lemons. Combine sugar and water in a small saucepan and boil until reduced to about ¾ of a cup, 3-4 minutes. Add juice and zest to the syrup and refrigerate in a tightly sealed container. To make lemonade: Add 3 tablespoons syrup to 1 cup water and pour over ice. Adjust proportions to taste. Delicious, especially when it’s HOT!



1 3-lb. frying chicken, cut up, or 4 large chicken breasts
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium bag nacho cheese tortilla chips
1 lb. loaf pasteurized process cheese
1 can diced tomatoes with green chilies, hot or mild, your choice

Boil the chicken until tender; let cool and bone, discarding fat, skin and gristle. Pull apart into bite-size pieces. Mix soups and diced tomatoes and green chilies in a medium saucepan. Cook over medium heat, stirring occasionally, until hot. In a greased 13x9x2 casserole dish, layer in this order: half the meat, half the chips, half the soup mixture, and half the cheese, sliced. Repeat for the rest of the ingredients, ending with soup mixture over all. Bake at 375° for 20-25 minutes or until heated through and lightly browned.

It may be necessary to cover loosely with foil toward the end of the baking time to keep the chips and cheese that are not covered by the soup mixture from getting too brown. Half to one cup of reserved chicken broth may be added if too dry. This is one of my very favorite casseroles, and I know it’s been in my family for at least 30 years. This used to be a Sunday dinner favorite. Mmm mmm, good.





2 cups sugar
1 1/3 cups peanut butter
½ cup milk
1 (7-oz.) jar marshmallow crème


In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Remove from heat and quickly stir in peanut butter and marshmallow crème. Mix well, then quickly pour into a buttered 8-inch square pan or dish. Chill until set. Cut into squares. Yields 3-4 dozen pieces.





2 stacks of round buttery crackers, crushed
1 can cream of celery soup
2 sticks butter or margarine
8 oz. sour cream
2 tbsp. poppy seeds
4 cups cooked, chopped chicken
1 can cream of chicken soup

Melt butter or margarine; add cracker crumbs and poppy seeds. Mix well. In another bowl, stir together soups, sour cream and chicken. Place half of crumb mixture in a greased casserole. Pour soup mixture over crumbs in casserole, then top with remaining crumb mixture. Bake at 350° for 1 hour.



1 lb. box saltine crackers
1 ¼ cups vegetable oil
1 pkg. dry buttermilk ranch dressing mix
2 tsp. ground cayenne pepper, or to taste

Open crackers and divide between 2 half-gallon size resealable storage bags. Mix oil, cayenne, and dressing mix thoroughly. Pour half over each bag of crackers. Seal and turn to coat crackers. Keep for 14 hours before eating, turning often to distribute seasonings among crackers. Delicious, and for those who like them milder or hotter, adjust pepper to your own personal taste. Just about all our bunch loves these.