1. food and drink
2. desserts and baking

Cakes
Butterfinger Cake
1 box chocolate cake mix
1 small box Jell-O instant chocolate pudding
3 eggs
1 ½ cups milk
¾ cup oil
Frosting:
4 Butterfinger candy bars, finely chopped
1 package (8 oz.) cream cheese, softened
1 cup confectioners’ sugar
½ cup granulated sugar
1 container (16 oz.) Cool Whip,
softened
Combine all ingredients and mix with electric mixer. Spray
four 8 inch pans with nonstick cooking spray. Bake 20 to 25
minutes at 325° or until it tests done. Let cool completely.
Frosting – Crush three of the Butterfingers and set aside.
Blend cream cheese, confectioners’ sugar and granulated
sugar with mixer. Add Cool Whip; mix well. Fold in
crushed candy bars. Generously frost each layer. Crush a
fourth Butterfinger candy bar and sprinkle on top of cake.
Refrigerate and enjoy.
Kishia Fletcher
Butterfinger Delight Flan Pan Cake
Spray pans with vegetable oil spray. Place parchment
circle in bottom of each pan.
Prepare Duncan Hines Swiss Chocolate Cake mix according
to package directions. Fill each pan with 2 ¼ cups cake
batter. Bake at 350°for 20-25 minutes. Cool in pan for 10
minutes. Remove parchment circle and allow to cool
completely.
For filling mix:
1 cup cold milk
1 pkg. instant pudding (4 serving size)
1 cup Cool Whip
Sprinkle pudding over milk and whisk until pudding starts to
thicken. Fold in whipped topping. Spread in well of flan
cake. Top with crushed Butterfinger bar.
Shelly Rice
Corn Bread Cake
(Named for the color and shape)
Fresh Apple Cake
1 cup cooking oil
2 cups sugar
3 cups plain flour
3 eggs
3 cups chopped fresh
apples peeled
Combine cooking oil and sugar. Add well beaten eggs and
vanilla. Measure and sift together flour, salt and soda. Add
dry ingredients to first mixture. Stir in chopped fresh
apples and nuts and combine thoroughly with above
ingredients.
Pour into a loaf pan (9x13) and bake in a 300°oven until
done, approximately 30 to 35 minutes.
You may also bake in tube pan 1 hour and 15 to 20 minutes
at just slightly over 300°. Cool in pan 25 minutes. Turn out
on rack right side up and continue cooling.
Caramel Glaze for Fresh Apple Cake
1 cup brown sugar (light)
½ cup butter or margarine
4 large eggs
1 cup granulated sugar
1 cup light brown sugar packed 1 cup Canola oil
1 ½ cups self-rising flour, sifted 1 tsp. vanilla extract
1 cup chopped nuts
Preheat oven to 350°. Grease and flour 9x13 baking pan
and set aside. In a mixing bowl combine ingredients in
order listed (reading left to right.) Pour into pan evenly,
especially into corners. Bake about 35 minutes or until
toothpick inserted in center comes out clean. Serves 20
Ila Hunter
1 cup chopped nuts
1 tsp. soda
2 tsps. vanilla
1 tsp. salt
1 tsp. vanilla
¼ cream or evaporated
milk
Place butter and sugar in double boiler and allow to melt;
blend well. Add cream or evaporated milk and bring to a
full boil. Cool and add vanilla. Spread evenly over cake.
Darlene Buckner
Ice Cream Cake
Grandgirl’s Fresh Apple Cake from Georgia
Cake:
Butter, for greasing pans
2 cups sugar
3 eggs
1 ½ cups vegetable oil
¼ cup orange juice
3 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
1 Tbsp.
cinnamon
1 Tbsp. vanilla
3 cups peeled and finely chopped
Apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
½ cup (1 stick) butter
1 cup sugar
½ cup buttermilk
½ tsp. baking soda
Directions:
Preheat the oven to 325°. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil,
orange juice, flour, baking soda, salt, cinnamon and vanilla
extract; and mix well. Fold apples, coconut, and pecans
into batter.
Pour the batter into the prepared pan and bake until a
tester comes out clean, about 1 ½ hours.
3 cups Rice Krispies
1 cup brown sugar
1 cup coconut
1 cup chopped pecans
1 stick butter, melted
½ cup peanut butter
Mix Rice Krispies, brown sugar, coconut, chopped pecans,
butter and peanut butter and spread ½ the mix in a 9x13
pan. Put ½ gallon of soft vanilla ice cream over layer. Pour
½ can of chocolate syrup over ice cream and top with
remaining mixture. Put in freezer until ready to eat.
Elsie Ramsey
Pumpkin Cupcakes
Cupcakes Ingredients:
1 cup all-purpose flour
1 tsp. ground cinnamon
½ tsp. all-spice
½ tsp. baking soda
1 stick butter, softened
½ c. pure pumpkin puree
2 large eggs
½ tsp. ground ginger
½ tsp. nutmeg
½ tsp. baking powder
¼ tsp. salt
½ c. sugar
1 ½ tsp. vanilla extract
Shortly before the cake is done, make the sauce: Melt the
butter in a large saucepan, stir in the sugar, buttermilk,
and baking soda, and bring to a good rolling boil, stirring
constantly. Boil for 1 minute. Pour the sauce over the hot
cake in the pan as soon as you remove it from the oven. Let
stand 1 hour, then turn out onto a rack to cool completely.
Whisk together flour, cinnamon, ginger, all-spice, nutmeg,
baking powder, baking soda and salt. Set aside in a large
bowl. Beat together butter and sugar until light and fluffy.
Add pumpkin puree and vanilla. Slowly beat in eggs. Mix
together wet and dry ingredients. Scoop into cupcake liners
(3/4 full). Bake for 20 minutes or until golden brown and
toothpick inserted comes out clean. Remove from oven and
cool completely on wire rack before icing.
Cream Cheese Frosting Ingredients:
Phoebe Penley
1 8oz. block cream cheese
2 cups powdered sugar
2 Tbsp. butter (room temp.)
2 Tbsp. pure maple syrup
¼ tsp. salt
Chopped pecans (toasted for topping)
Add the cream cheese, butter, maple syrup and salt to a
large bowl and beat until creamy. Gradually add the
powdered sugar until thoroughly combined. Frost cupcakes
and top with chopped, toasted pecans.
Whitney Ball
White Fruit Cake
1 lb. butter or margarine
2 c. sugar
4 c. flour
1 lb. white raisins
7 eggs
8 oz. green cherries
1 lb. mixed fruit (this is the large clear plastic container)
8 oz. red cherries
1/3 lb. pecans
1 tsp. baking powder
2 tsps. Vanilla extract
½ c. coconut
Cream sugar and margarine; add eggs, flour and baking
powder and vanilla. In a large pan, mix fruit, cherries,
coconut, raisins and pecans. Add batter and mix well.
Steam in pressure canner for 20 hours under 10 lbs.
pressure. Then brown lightly.
To prepare: Cut cherries and pecans. I quarter the cherries
and cut the nuts. Save about a dozen red and green
cherries and several pecan halves for the top. When you
place in tube pan, take a spoon and press down to get air
out. Put nuts and cherries on top. To steam: if you have a 2
piece pan, cover the top and bottom with foil. For 1 piece,
only the top. Put the cake in a grocery bag. Make sure
there are no pin holes in it. Tie the top with a string. Put in
canner with 3 quarts water. Let rise to 10 pounds pressure
and cook 2 hours. Let cool and brown lightly in oven.
Jackie Webb
Candies
Crockpot Candy
1 package dry roasted salted peanuts
1 package dry roasted unsalted peanuts
1 12oz. pkg. semi-sweet chocolate morsels
1 4 oz. German chocolate bar
32 oz. white almond bark
1. Put nuts in bottom of crockpot. Add all other
ingredients (layered.)
2. Cook on low for 1 ½ hours (Stir after 1 hr.)
3. Place rounded teaspoons full onto wax paper until
cool
Betty Edney
Divinity
4 cups sugar
1 cup light syrup
¾ cup water
Dash of salt
Cook to 255°. Beat 3 egg whites until stiff. Pour syrup
slowly in egg whites. Beat until it loses its sheen. Put by
spoonfuls onto waxed paper. Place pecan half on top.
Wilma Parker
Martha Washington Cremes
2 sticks margarine, melted
1 can sweetened condensed milk
2 boxes confectioners’ sugar
1 tsp. vanilla
1 ½ c. nuts, optional
1 12 oz. pkg. semi-sweet chocolate morsels
¾ bar paraffin wax
Melt margarine in a medium-large saucepan and add
sweetened condensed milk. Gradually stir in confectioners’
sugar until smooth. Add vanilla flavoring and nuts. Chill for
several hours. Roll into small balls and place on waxed
paper or cookie sheet. Melt chocolate chips and paraffin
wax in double boiler. Dip candy in chocolate and return to
wax paper or cookie sheet.
Sonya DeBruhl
$100.00 Fudge
24 oz. semi-sweet chocolate chips
1 8oz. pkg. miniature marshmallows
2 tsp. vanilla
2 sticks margarine
2 cups chopped nuts
Combine above ingredients in large mixing bowl. Mix 4 ½ c.
sugar and 1 large can of Carnation Evaporated milk in large
4 qt. cooker. Boil exactly 6 minutes from time it begins a
rapid boil, stirring constantly with wooden spoon. Pour hot
mixture over other ingredients, stirring with wooden spoon
until all is dissolved. Pour in greased pan about 1 inch think.
Let set, cool and cut as desired. Makes 5 pounds.
Jackie Webb
Peanut Butter Fudge
5 cups sugar
2 sticks butter
1 can evaporated milk
Boil 6 minutes and remove from heat. Add 12 oz. bag of
Peanut Butter chips. Stir until stiff.
Wilma Parker
Pecan Pralines
2 cups sugar
2 cups firmly packed light brown sugar
2 cups heavy whipping cream
½ cup butter, softened
3 cups chopped pecans
1. In a large, heavy-bottomed Dutch oven, combine
sugars and cream over medium high heat. Stir
constantly until sugar mixture registers 228° on a
candy thermometer. Add butter and pecans and
continue to stir until mixture registers 240° on a
candy thermometer.
2. Remove from heat and beat vigorously with a
wooden spoon until mixture just begins to lose its
glossy appearance (3 to 4 minutes). Working quickly,
drop by rounded tablespoonfuls 2 inches apart onto
parchment paper. Let cool completely and store in
an airtight container.
Linda Hunter
Cookies
Peppermint Rounds
1 cup butter or margarine, softened
½ cup sugar
1 large egg
1 tsp. vanilla
2 ½ c all-purpose flour
½ tsp. salt
1 cup regular oats uncooked
1/3 c hard peppermint candy, crushed
Powdered sugar
Beat butter at medium speed with an electric mixer until
creamy; gradually add sugar, beating well. Add egg and
vanilla beating well. Combine flour and salt; add to butter
mixture. Stir in oats and candy. Cover and chill 1 hour.
Divide dough in half. Roll each portion to 1/8 inch
thickness on a surface dusted with powdered sugar. Cut
with a 2 ½ in cookie cutter; placed on greased foil lined
baking sheet. Bake at 350° for 8 minutes; remove to wire
racks to cool. Spread cookies with white frosting. Before
frosting sets, drizzle lines of pink frosting across top of
each cookie. Carefully draw a wooden pick through lines
for a scalloped pattern. Yield: 4 dozen
Frosting:
4 cups powdered sugar
¼ to ½ cup half and half
Dash of salt
1 tsp. peppermint extract
Red liquid food coloring
Combine first 4 ingredients, stirring until smooth. (Add
additional half and half for desired consistency). Remove ¼
cup frosting and stir in 1 or 2 drops red food coloring for
pink frosting. Yield: 1 ½ cups
Phoebe Penley
Southern Pride Cookies
1 cup brown sugar
1 cup shortening
1 tsp. vanilla
½ tsp. salt
1 tsp. baking powder
3 cups rolled oats
6 oz. chocolate chips
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 cup flaked coconut
½ cup pecans, chopped
Preheat oven to 350° Cream sugars and shortening. Add
eggs and vanilla. Set aside. Sift together flour, salt, baking
soda, and baking powder. Add to shortening mixture. Add
coconut, oats, pecans and chips and mix well. Drop by
teaspoon onto a greased cookie sheet and flatten with the
bottom of a glass. Bake for 8 – 10 minutes. Cool. Makes 4
dozen.
Kathy Mackey
Pies
Butterfinger Pie
1 11 .5 oz. bag Butterfinger Bars crushed
1 8oz. cream cheese – room temperature
1 oz. Cool Whip
1 9” graham cracker crust
Mix cream cheese and Cool Whip well. Add crushed candy
bars and mix well.
Ruby Rice
Buttermilk Coconut Pie
1 ¼ cups sugar
1 Tbsp. all-purpose flour
½ cup butter, melted
2 eggs, beaten
½ cup buttermilk
1 tsp. vanilla
1 can (3 ½ oz.) flaked coconut, divided
1 unbaked pastry shell (9 inches)
Combine sugar and flour in a large bowl. Add butter, eggs,
buttermilk, vanilla and two-thirds of the coconut. Mix well.
Pour into crust. Sprinkle with remaining coconut. Bake at
325° for 65 minutes or until set. Keep refrigerated.
Cheryl Ann Huff
Crustless Pumpkin Pie
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 eggs
¾ c. sugar
1 tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. ground ginger
1/8 tsp. salt
½ c. graham cracker crumbs
Combine pumpkin, milk, eggs, and sugar; Beat until smooth.
Add spices and salt and bear until well mixed. Stir in
graham cracker crumbs. Pour into a 9 in. pie plate coated
with nonstick cooking spray. Bake at 325 ° for 50-55
minutes. Cool and garnish with whipped topping if desired.
Golden Lemon Chess Pie
1 9 inch graham cracker crust
1 8 oz. package of cream cheese softened
1 14 oz. can eagle brand milk
1/3 c. Real Lemon Juice
1 tsp. vanilla extract
In bowl, beat cheese until fluffy. Gradually beat in Eagle
band milk until smooth. Stir in lemon juice and vanilla.
Pour into crust. Top with golden lemon topping. Chill 3
hours.
Golden Lemon Toping
In a saucepan, combine 1/3 c. sugar and 2 ½ t. corn starch.
Add ½ c. water, ¼ c. real lemon juice and 1 egg yolk. Mix
well over medium heat. Cook and stir until thickened.
Remove from heat and stir in 1 tsp. butter until melted.
Linda Darris
Jenifer Whitmire
Old Fashioned Fudge Pie
2 squares semisweet chocolate
½ cup (1 stick) butter
1 cup sugar
2 large eggs, beaten
1 9 inch unbaked pie shell
Whipped cream or ice cream (optional)
Preheat oven to 375° Melt chocolate and butter together in
a heavy saucepan over low heat. Remove pan from heat
and add sugar, then eggs; beat well. Pour filling into pie
crust and bake for 25 minutes. Serve warm or cold, with
whipped cream or ice cream.
Sherry Peek
Miscellaneous
Desserts
Brownie Torte
Ingredients:
1 Brownie Mix ( for 9x13 pan)
Eggs
1 8 oz. cream cheese
1 cup powdered sugar
1 8 oz. Cool Whip
1 Chocolate Pudding mix (standard size)
1 Vanilla Pudding mix (standard size)
3 ½ cups of milk
1 Hersey Chocolate Bar
Preparation:
Prepare brownie mix as directed, adding 1 extra egg. Let
cool. Cream cheese and sugar with a mixer, then fold in
cool whip. Spread cream cheese mixture over cooled
brownie. For final layer: whip pudding mixes and milk
together and pour over top. Sprinkle with crushed Hershey
Chocolate Bar and Serve!
Lori Peek
Cranberry Sweet Potato Bread
Mix Dry Ingredients:
3 ½ cups all-purpose flour
1 2/3 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
¾ tsp. salt
Mix:
2 cups cooked, mashed sweet potatoes
16 oz. can whole cranberry sauce
4 slightly beaten eggs
2/3 cup cooking oil
¾ cup chopped pecans
Combine wet ingredients to dry then fold in pecans. Bake
in 2 greased 9x5 inch loaf pans at 350° for 1 hour.
Mini Pumpkin Muffins
1 ½ cups all-purpose flour
2 tsp. baking powder
¾ tsp. salt
½ cup sugar
½ tsp. cinnamon
½ tsp. nutmeg
¼ cup of vegetable shortening
½ cup pumpkin
½ cup milk
1 large egg
Place first 6 ingredients into large bowl. Cut in vegetable
shortening with a pastry blender until mixture is fine. Add
pumpkin, milk and egg; mix until just moistened. Spoon
into greased or paper lined mini muffin pans, filling 2/3.
Bake at 400° for 15 – 20 minutes; remove to wired racks for
cooling. Sprinkle with powdered sugar if desired.
Annette Frisby
Nick Adams
Pecan Tarts
Fruit Tarts
3 packages Athens Mini Filo Shells
1 jar marshmallow cream
1 8 oz. cream cheese softened
1 can pineapple tidbits
1 can mandarin oranges
1 jar maraschino cherries
Mix marshmallow cream and cream cheese until smooth.
Put into Ziploc bag and snip one corner. Squeeze to fill
shells. Top each cream filled shell with 1 tidbit pineapple,
½ cheer and ½ orange.
Brenda Moore
1 Tbsp. butter, melted
1 egg
1 Tbsp. + 2 tsp. sugar
2 Tbsp. light corn syrup
¼ tsp. vanilla
½ cup chopped pecans
1 package Athens mini filo shells
In medium mixing bowl, combine all ingredients except
pecans. Mix well. Stir in chopped pecans. Arrange mini
shells on baking sheet. Fill shells with one rounded tsp.
pecan mixture. Bake in 350° oven for 10-15 minutes. Let
cool before serving.
Brenda Moore
Petit Fours
Follow recipe on one box cake mix. Pour batter into
greased and floured jelly roll pan. Bake 25 min. Cool. Cut
into 1 inch squares.
Petit Fours Icing
9 cups powdered sugar
½ cup water
½ cup light corn syrup
1 tsp. vanilla
½ tsp. almond extract
Combine ingredients in top of double boiler and heat over
boiling water just to luke warm. Remove from heat, leaving
icing over hot water to keep it thin. If necessary, add hot
water, a few drops a t a time, until of spreading
consistency. Glaze each cake piece on form, over icing,
and spooning the glaze over each. With another fork, push
cake off onto wire rack to set and glaze.
Pineapple Banana Bread
2 cups all-purpose flour
2 cups sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 cup chopped nuts
3 eggs
1 ½ cups vegetable oil
2 cups mashed bananas
1 8oz can crushed
pineapple drained
2 tsp. vanilla
Sift flour, sugar, soda, salt and cinnamon. Add nuts and
blend well. Set aside. In bowl, ix eggs, vegetable oil,
bananas, pineapple and vanilla. Add dry ingredients,
stirring just enough until mixture is moistened. Spoon into
two 9 inch loaf pans (greased and floured). Bake 1 hour and
minutes in 350°oven. Cool 10 minutes in pans. Makes 12
Jumbo muffins.
Kathy Mackey
Jackie Webb
Reese Cup Brownies
1 brownie mix – bake as directed
Icing
1 stick butter
2 ½ cup sugar
2/3 cup evaporated milk
1 bag of peanut butter chips
While brownies cool, mix icing. Melt butter in sauce pan,
add sugar and milk. Stir until boiling. Boil for 3 minutes.
Take from heat and stir in bag of chips, stirring until
smooth. Pour over brownies.
Keeley Peek
Gluten Free
Gluten Free Pumpkin Gooey Butter Cake
Ingredients:
Cake:
1 package Gluten Free yellow cake mix (at least 14 oz.)
1 egg
8 Tbsp. butter, melted
Filling:
1 (8 oz.) package cream cheese, softened
1 15 oz. can pumpkin
3 eggs
1 tsp. Gluten Free vanilla
8 Tablespoons butter, melted
1 16 oz. box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg
Directions:
Preheat oven to 350°
Combine the cake mix, egg, and butter and mix well with
an electric mixer. Pat the mixture into the bottom of a
lightly greased 13x9 inch baking pan.
To make the filling: in a large bowl, beat the cream cheese
and pumpkin until smooth. Add the eggs, vanilla, and
butter and beat together Net, add the powdered sugar,
cinnamon, nutmeg and mix well. Spread pumpkin mixture
over cake batter and baker for 45 to 55 minutes. Make sure
not to over bake as the center should be a little gooey.
Serve with fresh whipped cream if desired.
Angi Arwood
Monkey Munch
9 cups Rice Chex
1 cup chocolate chips
½ cup peanut butter
¼ cup butter
¼ tsp. vanilla
1 ½ cup powdered sugar
Sugar Free
Sugar Free Strawberry Delight
Put cereal in large bowl. Melt chocolate chips, peanut
butter and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with
powdered sugar and shake well to coat. Spread mixture
evenly on wax paper and allow to cool.
Jenifer Whitmire
Peanut Butter Balls
17 oz. peanut butter
½ cup of butter
2 cups powdered sugar
½ tsp. vanilla extract
12 oz. bag of semi-sweet morsels
Mix the peanut butter, butter, vanilla, and powdered sugar
in a bowl. Stir until combined. Shape into approximately 1
inch balls and place on baking pan covered with wax paper.
Put in freezer for about 20 minutes. Melt chocolate chips
and dip balls into chocolate using a toothpick to dip them.
Place in freezer to harden. Enjoy. These peanut butter
balls may be kept in fridge in Ziploc baggie.
Jenifer Whitmire
2 large boxes vanilla sugar free pudding
3cups milk
1 ½ cups sugar free cool whip
3 prints sliced strawberries
24 packs of Spenda on strawberries
6 bananas
1 box vanilla wafers
Layer as you would for banana pudding
Jackie Webb