Cake:
3 C sugar
1¼ C margarine or butter (2½ sticks)
3 C cake flour
6 eggs
8 OZ Philly cream cheese (softened)
1 TBS lemon juice
2 TSP vanilla
1 TSP lemon extract
½ TSP orange extract (optional)

Glaze:
1 C confectioners xxx powdered sugar
2 TSP grated lemon peel
2-3 TBS lemon juice

Temperature: 350

Beat the sugar, margarine and cream cheese on medium until fluffy. Beat in lemon juice, all extracts and salt. Beat in the eggs one at a time. Add the cake flour, beating on low only until smooth. Pour into a 10″ tube pan. Bake for 1½ hours. Cool for 10 minutes then remove to a rack.

Beat together the ingredients for the glaze. Spread on top of the cooled cake and let some drizzle down the sides. Alternately you can slice the cake into layers and spread with preserves (raspberry or strawberry) and whipped cream. Top with whipped cream.

2 C sugar
1 C margarine or butter (2 sticks)
2 eggs
2½ C cake flour
1 C cocoa
2¼ C buttermilk
2 TSP baking soda
½ TSP salt
1 TSP vanilla
¾ TSP almond extract

Temperature: 350

Beat the sugar, margarine, vanilla and almond extracts on a medium speed until light and fluffy. Beat in the eggs one at a time. Mix all dry ingredients, then on low speed add them alternately with the buttermilk in 3 parts. Pour into three 9″ round pans that have been greased & floured or lined with baking parchment. Bake for 30-35 minutes. Allow them to cool in the pans for 30 minutes then remove to a cake rack to cool completely. Frost with chocolate or vanilla buttercream icing or use chocolate cream between layers with a white fluffy frosting on the outside.

4 LB shrimp (unpeeled and headless)
1 large onion (cut into rings)
2 lemons (sliced)
1 large bottle zesty italian dressing
1 TSP black pepper (or to taste)

Temperature: 375-400

Place the shrimp in deep pan and cover with the other ingredients. Bake for 1½ hours until onions are tender. If sauce is too thin, reduce by simmering longer.

4 C all-purpose flour
2 C salt
1 TSP powdered alum
1½ C water

Temperature: 250

Mix all ingredients and knead until smooth (add more water or flour to get the desired consistency). Divide into small rounds and color with food coloring if desired. Roll out divisions to ½” thick. Cut into shapes, adding a wire hanger if needed. Bake on an ungreased cookie sheet or pan. Allow to cool then sand lightly. Paint with acrylic poster paints.

3-5 large yams (cook and mashed)
1 LB pork (loose sausage or plain ground)
1 large onion (chopped)
6 cloves garlic (minced)
Salt & pepper to taste
Chicken stock (if needed)

Temperature:

Brown off the pork and then add it to the yams. Dicard all but a few TBS of the pork fat and saute the onion and garlic in it then add to the yam and meat mixture. Add chicken stock if the dressing seems too dry.

Cake:

• 8 OZ butter or margarine (or ½ C each)
• ½ TSP salt
• 2 C sugar
• 1½ C buttermilk
• 5 TBS pineapple juice
• 3 eggs
• 1 TSP vanilla
• 2½ C cake flour
• 1 TSP baking soda
• 1 TSP baking powder

Topping:

• 4 OZ butter (½ stick)
• ½ C light brown sugar
• Pineapple slices
• Maraschino cherries

Oven: 350

WARNING: This recipe will yield a dense (although good-tasting) cake that does not rise well. It is advised that you substitute the Buttermilk Cake as a base for this recipe.

1. Melt the butter and brown sugar for the topping together slowly over low heat. 
2. Pour into the bottom of a buttered (or non-stick sprayed) 9″ round or square pan or heavy (iron) skillet.
3. Arrange pineapple slices in the pan over the melted sugar and butter mix.  Place a maraschino cherry in the center of each slice.
4. Cream the butter and sugar.
5. Add eggs one at a time and beat until mix is light and fluffy.
6. Add vanilla and pineapple juice.
7. Combine all dry ingredients and add in 3 parts alternately with the buttermilk.
8. Pour the cake batter carefully over the pineapple slices.
9. Bake for 30-40 minutes.
10. Allow to cool briefly then turn the cake upside down on a serving plate to remove from the pan.

2½ C cake flour
1½ C sugar
3 TSP baking powder
1 TSP salt
½ C white shortening (Crisco)
1 C milk
3 egg whites
1½ TSP vanilla extract
¼ TSP almond extract

Temperature: 350

Sift the flour, baking powder, sugar and salt together. Place the shortening in mixing bowl and sift in the dry ingredients. Add ¾ c milk and beat on medium speed for 2 minutes. Add the egg whites, flavorings and the rest of the milk. Beat for 1 minute. Pour into two 8″ or 9″ inch pans lined on the bottom with paper or baking parchment. Bake for 25-30 minutes.

• 8 OZ butter
• 2 LG onions (chopped)
• 6-8 cloves garlic (minced)
• 3 QT peeled shrimp
• 4 OZ dry white wine
• 2½ OZ water
• 6 TBS flour
• ½ TSP cayenne
• ¼ C parsley
• 1 TSP Tabasco
• 1 LB pasta (your choice) (cooked)
• Salt & pepper to taste

1. Saute the onion and parsley in butter until the onion is soft. Add the garlic and saute briefly.
2. Add the shrimp, Tabasco and cayenne then cook until the shrimp are done.
3. In a separate dish combine the flour, water, wine, salt, and pepper then add to shrimp mix. Cook for 5 minutes.
4. Mix with pasta that has been cooked in salted water.

½ C mushrooms (sliced)
1 large onion (chopped)
4 TBS butter
¼ C flour
2 C chicken stock or bouillon
1 C light cream
1 TSP salt
¼ TSP pepper
3 C diced cooked turkey or chicken
½ C sharp cheddar cheese (grated)
¼ C parmesan cheese (grated)
½ LB cooked pasta (spaghetti)

Temperature: 350

Saute the onion in butter. Add mushrooms then stirfry. Add flour and cook until bubbly. Add the stock, cream, salt & pepper and ½ of the cheddar cheese. Cook for 10 minutes, stirring often. Mix the pasta with ½ of the cooked sauce then place in a casserole dish. Mix the meat with the remainder of the sauce then add to the dish. Sprinkle the top with parmesan and the other ½ of the cheddar. Bake for 30 minutes.

• 20-30 OZ frozen chopped spinach
• 8 OZ Philly cream cheese (softened)
• 5 TBS melted butter
• 1 TBS lemon juice
• 28 OZ canned artichoke hearts or bottoms (drained)
• Salt and pepper to taste
• Italian bread crumbs
• ¼ C Parmesan (optional)
• 1-2 cans water chestnuts (optional)

Oven: 350° F

1. Boil the spinach in salted water until tender (~5 minutes). Drain & squeeze the excess liquid out.
2. Mix Philly cheese, butter, lemon juice and salt & pepper mix (½ TSP to start) with the drained spinach.
3. Layer artichokes in a baking dish, spooning the spinach mixture over them in alternating layers.
4. Sprinkle bread crumbs and Parmesan cheese over the top.
5. Bake for 20-30 minutes.