1 C butter or margarine (or ½ C each)
½ TSP salt
2 C sugar
1½ C buttermilk
3 eggs
1 TSP vanilla
2½ C cake flour
1 TSP baking soda
1 TSP baking powder

Temperature: 350

Cream butter and sugar. Add eggs one at a time and beat until mix is light and fluffy. Add vanilla. Combine all dry ingredients and add in 3 parts alternately with the buttermilk. Dispense evenly into 3 9” cake pans lined with brown paper or baking parchment. Bake for 20-25 minutes. Cool in the pans.

Good recipe for Pineapple Upside-down Cake, Meringue Cradle Cake, Cupcakes and Sheet Cakes. Light, crumbly texture.

Batter:
½ C butter or solid margarine
1 C sugar
3 eggs
1 TSP vanilla
2 C flour
1 TSP baking powder
1 TSP baking soda
8 OZ (1 C) sour cream

Topping:
6 TBS butter or margarine
1 C brown sugar
2 TSP cinnamon
1 C pecans (coarsely chopped)

Temperature: 350

Cream butter and sugar together. Add eggs and vanilla, beat until smooth. Mix all of the batter dry ingredients and add in 3 parts alternately with sour cream. Mix the topping. Pour half of the batter into a 10” tube or bunt pan that is greased and floured or lined on bottom with waxed paper. Dot with half of the topping. Repeat with remaining half of the batter and topping. Bake for 45 minutes. Cool in the pan for 15 minutes then turn out.

• 4 C sugar
• 6-8 TBS cocoa powder
• 12 OZ evaporated milk
• 14 OZ sweetened condensed milk
• ¼ TSP salt
• 6 TBS butter
• 13 OZ marshmallow crème
• 1 C pecans (coarsely chopped)

1. In a heavy 6 QT pot mix the sugar, salt and cocoa until the color is uniform.
2. Add both cans of milk then stir until blended.
3. Cook on medium heat for 20-30 minutes, stirring constantly till it reaches 245° F (firm ball stage).
4. Remove from heat and add butter and vanilla.
5. Cool for 5 minutes.
6. Stir in marshmallow crème till completely blended.
7. Add nuts and beat vigorously with a spoon until fudge thickens slightly.
8. Pour into 2 buttered 7×11” pans.
9. Cool at room temperature until set – approximately 2 hours.
10. Cut into sqaures.

½ C sugar
3 egg yolks (slightly beaten)
5 TBS flour
1 TSP vanilla
1/8 TSP salt
1 C flaked or grated coconut
¼ C cold milk
1½ C scalded milk
1 baked pie shell

Temperature:

Mix sugar, flour, salt and add to cold milk. Blend slowly into the scalded milk and cook on low heat till thickened. Add this hot mixture slowly to the slightly beaten egg yolks. Return to pot and cook for 2 minutes longer. Add vanilla and coconut. Pour into pie shell. Chill 5 hours then top with Cool Whip, whipped cream or meringue when served.

1 C flour
1 C yellow cornmeal
¼ C sugar (use only 2 TBS if made for cornbread dressing)
4 TSP baking powder
1 TSP salt
2 eggs
1 C milk
½ C vegatable oil or melted margarine

Temperature: 425

Mix dry ingredients in a bowl. Mix liquid ingredients separately. Add liquid to dry. Beat with a spoon just until smooth. Pour into greased 9x9x2” pan. Bake for 20-25 minutes.

4 C sugar
¼ TSP salt
1 C milk
½ TSP vanilla
2 TBS Karo syrup
¼ TSP almond extract
3 TBS butter
3 C coconut (flaked or grated)

Temperature:

Combine sugar, milk, Karo and salt in heavy pot. Cook, stirring often to soft-ball stage (in room temperature or tepid water). Remove from heat. Add vanilla, almond extract and butter. Cool for 5 minutes. Add coconut and stir until mix thickens. Drop by spoon onto foil or waxed paper. If mix thickens too fast, re-warm it on very low heat until it re-dissolves.

½ C sugar
¼ C water
2 OZ unsweetened chocolate
1 TSP butter
1 TBS milk

Temperature:

Melt chocolate in bowl. Bring sugar and water to a boil in a small pot. Cook for 1-2 minutes. Stir syrup into the melted chocolate. Add butter. Beat in milk until smooth.

This is an excellent double chocolate frosting when poured over chocolate buttercream icing on a cake.

• 43 GR vegetable oil
• 63 GR all purpose flour
• 5-7 LB baking hen (cut into pieces with skin removed)
• ½-1 LB andouille (or any smoked) sausage (sliced)
• ½ LB tasso (cut into small pieces) (optional)
• 1 LG onion (chopped)
• 6-8 cloves garlic (minced)
• ½ C celery (chopped fine)
• 1 MED bell pepper (chopped)
• ½ C (one bunch) green onions (chopped)
• 2-3 QT chicken stock
• 2 bay leaves
• 2 TBS dry parsley
• Salt/pepper to taste
• Dash cayenne (optional)

1. In a heavy 4-6 QT pot brown chicken parts in 2 TBS oil (or no oil if using a non-stick pot), set aside.
2. Brown the sausage and tasso, set aside.
3. To save time you can process the onion, bell pepper, garlic, celery & green onions in a food processor until chopped fine. Add to the pot with the parsley and 1 TSP of salt and saute until the onion turns translucent.
4. To the side make a roux from oil and flour, stirring constantly until sufficiently browned. Add 1 QT of stock and whisk until smooth. Add to the pot.
5. Add chicken, sausage, tasso and bay leaves. Add 1 QT of chicken stock to start and more gradually as gumbo cooks to keep proper consistency. Cook for 2-3 hours until chicken is fork tender.

¼ C cocoa
3 TBS water
2 TBS butter or margarine
1 TBS Karo syrup
2 C confectioners xxx powdered sugar
Dash salt

Temperature:

Combine cocoa, water, butter and Karo in a saucepan. Heat until butter melts and mix is smooth. Remove from heat and beat in salt and powdered sugar. Add vanilla. Pour over cake or cupcakes.

Note: This is a thin icing that sets when cool. Excellent for angelfood cakes.

Start with cornbread recepie (reduce sugar to 2 TBS)
1 LB loose pork sausage
1 medium onion (chopped)
½ TSP thyme
6-8 cloves garlic (minced)
Salt & pepper to taste
1 C celery (chopped)
Chicken stock (or dissolved boullion)
½ C shallots (one bunch)
½ C fresh parsley (¼ C dry)

Temperature:

Brown sausage in large frying pan. Drain and set aside. Sauté onion and garlic in 1-2 TBS sausage oil. Add celery and cook for 5 minutes. Add shallots and cook for 5 minutes. Crumble the corn bread into a pot. Add saute mix to cornbread. Add seasonings and mix well. Add chicken stock to moisten. Taste for salt and pepper correction (start with 1 TSP salt). Use to stuff poultry or pan bake.