JEANNIE FITZGERALD’ S CLAM CHOWDER
30 lb. potatoes (diced)
10 lb. onions (diced)
2 bunches of celery (chopped)
3 qt. chopped clams and all the juice from the clams
1 lb. butter
Salt and pepper to taste
Old Bay Seasoning to taste
Cover potatoes, onions and celery with water. Cook the potatoes, onions and celery until the potatoes are almost done. Add butter stir until melted. Add clams and clam juice. Add part of the clam juice while cooking the potatoes, onions and celery. Salt, pepper and Old Bay to taste. Bring to a boil and then simmer until you’re ready serve.
SLICED PINEAPPLE UPSIDE-DOWN CAKE
Terry Littell
11/3 c. butter, softened, divided
1 c. packed brown sugar
1 can (20-oz.) pineapple slices, drained
10 to 12 maraschino cherries
½ c. chopped pecans
1½ c. sugar
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 c. buttermilk
In a saucepan, melt 2/3 c. butter; stir in brown sugar. Spread in bottom of an ungreased heavy 13×9-inch baking pan. Arrange pineapple slices in a single layer over sugar mixture; place a cherry in the center of each pineapple slice. Sprinkle with pecans and set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk; beating well after each addition. Carefully pour batter over pineapple slices. Bake at 350°F. for 60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.
PORK & BEAN CAKE
Barry Milligan
Cake
Sift: 2 c. plain flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
Combine 8-oz. softened cream cheese. Combine with 2 c. sugar, 4 eggs and 1 c. vegetable oil. Beat at medium speed for 2 minutes. Wash and drain 16-oz. can pork & beans and 8-oz. can crushed pineapple. Add to flour mixture. Mix. Pour into a greased and floured cake pan (9”). Bake at 350°F. for 45 minutes. Cool for 25 minutes.
Frosting
2 Tbs. vanilla
½ c. softened butter
1 lb. box confectioners’ sugar
Mix together and ice cake and sprinkle with chopped walnuts or pecans.
THE CROSS CAKE
K.C. Sentz
Cake
Use a Duncan Hines White Cake Mix; prepare according to the directions.
Butter Cream Frosting
1 stick butter at room temperature
3¾ c. confectioners’ sugar, sifted
3-4 Tbs. milk
2 tsp. vanilla extract
Beat butter in mixing bowl with electric mixer on low until fluffy. Add sugar and milk on low until mixed. Add vanilla mix on medium and beat the frosting until light and fluffy. Can add more milk if frosting too stiff.
CHOCOLATE TRIFECTA
Doug Blaylock
1 box Betty Crocker Chocolate Fudge
1 box Duncan Hines Decadent Brownies
4 eggs
1¼ c. water
1 c. oil
Icing: 1 can of Pillsbury Chocolate Fudge Icing
Preheat oven to 350°F. Grease and flour bundt pan. Mix all the cake ingredients into a bowl. Cook for 50-55 minutes. Check with a toothpick. Let cool for 10 minutes before transferring to plate. Use ½ of the Pillsbury icing into a microwave safe bowl. Heat for 30-35 seconds. Drizzle icing onto cake.
CHOCOLATE CAKE
Greg West
2 c. sugar
2 eggs
1 tsp. salt
½ c. baking soda
1¾ c. all-purpose flour
1 c. milk
1½ tsp. baking powder
½ c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
¾ c. Hershey’s Cocoa
Heat oven to 350°F. Grease and flour two 9-inch pans. Combine all dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into pans and bake 30-35 minutes. Let cool completely before frosting and decorate as desired.
Frosting
½ c. (1 stick) margarine
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract
BLACK WALNUT CAKE
Buddy Hogge
1 stick margarine
1 stick butter
½ c. Crisco oil
6 eggs
2½ c. sugar
2¾ c. plain flour
1 tsp. salt
½ tsp. baking powder
1 tsp. vanilla extract
1 tsp. lemon flavoring
½ c. evaporated milk
Melt butter, margarine and Crisco. Add sugar, mix well. Add one egg at a time, beat well after each. Add flour, salt, baking powder and milk. Mix well, add lemon and vanilla. Beat well. Add black walnuts and/or chopped pecans. Bake 1 hour and 15 min. or until done at 325°F. For a layer cake, cook layers for 30 min. at 350°F.
PUMPKIN CAKE POPS
Sami West
1 box cake mix
2 cans frosting
Use any flavor box cake mix. Cook as on box. Cool completely. Break up into small pieces in a bowl. Mix with 1 can frosting and roll into balls. Refrigerate overnight. The next day melt second can of frosting in microwave for 30-40 seconds, until the texture is soft enough to dip balls. Dip balls and let dry. Decorate as desired.
PEACH PIE (NO BAKE)
Ann Hogge
2 9-inch graham cracker pie crusts
6-7 fresh peaches, puréed or finely mashed
1 c. sour cream
1 can (14 oz.) sweetened condensed milk
1 tsp. lemon juice
2 pkg. (3 oz. ea.) peach Jell-O
1 (8-oz.) container whipped topping
Combine all ingredients and mix well. Pour into pie crust. Chill for 6 hours or freeze for later use.
AMAZING COCONUT PIE
Laraine Sentz
2 c. milk
¾ c. sugar
½ c. Bisquick
4 eggs
½ c. (½ stick) butter
1 tsp. vanilla
11/3 c. coconut
Place all ingredients but coconut in blender for 3 minutes on low. Pour into greased 9-inch pie plate. Sprinkle with coconut. Bake for 40 minutes.
MARTHA’S APPLE PIE
Martha Robbins
Filling
8 c. thinly sliced apples (½ Granny Smith, ½ Honey Crisp)
¾ c. white sugar
½ c. brown sugar
3 Tbs. all-purpose flour
1½ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt
2 Tbs. fresh lemon juice
1 box Pillsbury pie crust
Heat oven to 425°F. Place 1 pie crust in ungreased glass pie plate. Press around bottom and sides. In a bowl, mix filling ingredients. Spoon into crust. Top with second crust. Press edges together to seal. Cut slits in crust. Brush with egg wash. Cover edges with foil the first 15 to 20 minutes. Remove foil and cook another 30-35 minutes or until apples are done.
PECAN PIE
Barbara Mangrum
9 inch pie crust (frozen/homemade)
3 eggs
2/3 c. sugar
½ tsp. salt
1/3 c. corn syrup (dark)
1 c. pecan halves
Preheat oven to 375 degrees. Mix everything except pecans then add pecans and stir to coat. Pour mixture into pie crust. The pecans will float, and that’s good. Bake for 40-50 minutes (although it can take longer). When pie is done it will look solid when jiggled and a knife will come out with a thin film on it.