Family recipes

- Posted on Dec 12, 2012 - 02:43 PM


Harlene Pritchett

2 c. vanilla wafers, crushed (about 50 wafers)

1 c. pecans, chopped

¾ c. butter or margarine, softened


1 16½-oz. box spice cake mix

1 18-oz. can solid-pack pumpkin (not pie filling)

¼ c. butter or margarine, softened

4 eggs


2/3 c. butter or margarine, softened

1 3-oz. pkg. cream cheese, softened

3 c. confectioners’ sugar

2 tsp. vanilla extract

½ c. caramel ice cream topping

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9-inch round cake pans. I put wax paper in bottom of the pans. It makes the wafers and pecans come out better. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350°. for 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks and cool completely. For filling, combine butter and cream cheese in a small mixing bowl. Add sugar and vanilla; beat on medium speed until light and fluffy, about 3 minutes. Thinly spread between layers (crumb side down) and on sides of cake. Spread caramel topping over top of cake allowing some to drip down the sides. Store in the refrigerator.



Mary Ewell

1 c. butter

¼ c. sugar

2 c. all-purpose flour, sifted

½ tsp. salt

2 tsp. vanilla

2 c. pecans, finely chopped

2 c. 10X sugar

Preheat oven to 300°. Cream butter and sugar together. Add the flour, salt, vanilla and nuts. Shape into balls. Bake for 25 minutes. After taking them out of the oven, roll them immediately in the 10X sugar.