MONIE’S PUMPKIN-PECAN CAKE

Harlene Pritchett

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

1 c. pecans, chopped

¾ c. butter or margarine, softened

Cake

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

Filling/Topping

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.

 

AUNT MARY’S PECAN BALLS

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.

 

 

BAMM BAMM’S LEMON PIE

Barbara Vaughan

6 eggs, separated, save whites for meringue

2 c. sugar

8 heaping tsp. cornstarch

1 c. lemon juice

¾ c. water

¼ stick margarine

To the egg yolks, add the cornstarch and sugar, stirring well until smooth; then gradually add lemon juice and water. Then add margarine and cook over medium heat. Pour into deep dish pie crust. Beat egg whites and add sugar for your meringue.

 

AUNT PAM’S BUTTERMILK BISCUITS

Pam Pritchett Howlett

3 c. all-purpose flour

2 Tbs. baking powder

1 tsp. salt

½ c. butter or margarine

½ c. milk

½ c. buttermilk

1/3 c. sour cream

1/8 tsp. sugar

1/8 tsp. vanilla

Combine first three ingredients; cut in butter with a pastry blender until mixture is crumbly. Combine milk and remaining four ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface; knead 3 or 4 times. Roll to ½-inch thickness. Cut with biscuit cutter and place on a lightly greased baking sheet. Bake at 450°. for 7 to 9 minutes. Yield: About 1 dozen.

 

ASHLEIGH’S OVEN FRIED CHICKEN

Ashleigh Pritchett

2 large chicken breasts, split

1½ c. corn flakes, crumbled

¼ tsp. garlic powder

¼ tsp. paprika

2 eggs, beaten

½ c. cooking oil

Preheat oven to 350°. Combine cornflake crumbs with garlic powder and paprika. Dip breast pieces in the egg and then roll them in the seasoned cornflake crumbs. Line a shallow baking dish with aluminum foil and place the chicken pieces on foil and bake for 10 minutes. Meanwhile, heat oil in a frying pan. When very hot, drizzle the oil over chicken pieces. Bake, uncovered, for about 1 hour.

 

MOM’S CROCK POT
MACARONI AND CHEESE

Anita Pritchett

1 8-oz. box elbow macaroni, cooked and drained

1 large can evaporated milk

1½ c. milk

1 tsp. salt

¼ c. margarine, melted

2 c. sharp cheese, grated

1 c. mild cheese, grated

2 eggs, beaten

Black pepper to taste

Mix all ingredients together. Save a little cheese to put on top. Cook 2 to 3 hours on low. Do not stir and do not peek. You may double the recipe, but do not double the liquid. Just add an additional ½-can evaporated milk and ½ c. regular milk.