Buttermilk Pound Cake

· 1 cup shortening

· 2 1/4 cup sugar, divided

· 2 teaspoon vanilla

1 tablespoon lemon juice (optional)
2 teaspoon finely grated lemon zest (optional)

· 6 eggs, room temperature, separated

· 3 cups sifted self-rising flour (measure after sifting)

· 1/2 teaspoon baking soda

· 3/4 cup buttermilk

· sifted confectioners' sugar

Using an electric mixer, cream shortening with 1 1/2 cups sugar. Blend in vanilla, lemon juice and zest.(If you do not prefer lemon taste, you can leave the lemon juice and zest out.) Add egg yolks, one at a time, blending just until smooth after each addition.

Stir baking soda into the buttermilk.

To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.

In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar; beat until egg whites form stiff peaks (this will take a few minutes). Fold egg white mixture gently into batter until well incorporated.

Spoon batter into a generously greased and floured 10-inch tube pan. Bake at 350 degrees for 60 to 75 minutes, or until cake tests done. A toothpick inserted into the center should come out clean.

Cool on rack; carefully remove pan and transfer to cake plate. Sift confectioners' sugar over cake top; serve as is or with a fruit or lemon sauce.
Serves 16.

CARROT-WALNUT BUNDT CAKE

WITH LEMON CREAM CHEESE ICING

1 1/4 cups all purpose flour

4 teaspoons ground cinnamon

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1 1/4 cups sugar

3/4 cup olive oil

3 large eggs

1 1/2 cups grated carrots (about 3 large)

3/4 cup chopped toasted walnuts

Lemon Cream Cheese Icing

Place rack in center of oven and preheat to 350°F.

Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar,oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts. Pour batter into prepared pan. Bake cake until toothpick insertednear center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour. Invert cake onto plate. Cool completely. Drizzle

icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

8 Servings

Chocolate Sheath Cake

2 cups of sugar
2 cups flour
1 tsp. soda
1 tsp. ground cinnamon
1 cup of water
1 stick margarine
1/2 cup all vegetable cooking oil
4 tbs. cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla extract

Sift together sugar, flour, soda and cinnamon. Set aside. In a saucepan place the water, margarine, oil and cocoa. Bring to boil and pour over dry ingredients, mixing well. Set aside. Mix together the buttermilk, eggs and vanilla; add to chocolate batter. Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees for 20 minutes. Start chocolate icing about 5 minutes before cake is done and frost cake in pan.

Chocolate Icing:

1 stick of margarine
4 tbs. cocoa
6 tbs. milk
1 box powdered sugar
1 tsp. vanilla
1 cup of chopped pecans

Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Add powdered sugar, vanilla extract and pecans. Spread on hot cake.

Incredibly Delicious Italian Cream Cake

(Mother-in-Law, Dixie, gave me this recipe long ago...not a quick recipe, but so beautiful and delicious for special occasions!)

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder

2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners’ sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Old Fashioned Peach Cobbler

·         8 C Sliced fresh peaches

·         2 C Sugar

·         ¼ C Flour

·         ½ t Cinnamon

·         ¼ t Ground nutmeg

·         1/3 C Butter, melted

·         Pastry for double-crust pie

Preheat oven to 475°F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to set until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and stir in melted butter. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 15 to 20 minutes or until browned.

Texas Pie**

(The absolute most popular dessert of my family and the recipe that everyone wants! **And it is not really a pie!)

Crust

· 2 cups pecans, crushed

· ½ cup margarine, melted

· ½ cup flour

· Combine above and press into 9x13 inch pan.

· Bake 350° for 20 minutes.

First Layer

· 8 oz. cream cheese, softened

· 1 cup powdered sugar

· 12 oz. whipped topping, divided in 2 parts

· Combine above and spread on cooled crust.

Second Layer

· 3 oz. package vanilla instant pudding

· 3 oz. package chocolate instant pudding

· 3 cups milk

Beat together, cool briefly and spread on first layer.

Third layer

Spread remaining whipped topping. Sprinkle with shaved chocolate bar.

Willy Wonka Bars

 1/2 cup margarine, softened

1 cup peanut butter

1/2 box powdered sugar

1 1/2 packages graham crackers

1 package chocolate chips

2 tablespoons margarine

Combine margarine, peanut butter, powdered sugar and graham crackers.

Press mixture in pan. Melt chips and
                  2 tablespoons of margarine. Spread over graham cracker crust. Refrigerate. Cut when cool.

Mrs. Salter’s Peanut Butter Pie

(From Paula Deen’s Cook Book)

1 1/2 cups heavy whipping cream
1/4 cup sugar
8 ounces cream cheese
1 cup crunchy peanut butter
1 cup confectioners' sugar
1 graham cracker crust

Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

Momma's Wheat Germ Cookies

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups rolled oats

1 cup wheat germ

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup flaked coconut

2 cups chopped pecans

1 cup chopped pitted dates

1.	Preheat the oven to 325 degrees F.
2.	In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.