16 LAYER CHOCOLATE CAKE

1 box chocolate cake mix
2 sticks butter, softened
7 eggs
1 1/2 c. water
1 c. plain flour

ICING:

1 box confectioners' sugar
1 stick butter
2 tbsp. cocoa
1 tsp. vanilla

Mix cake ingredients and bake in 350 degree oven. Grease and flour pans, bake in thin layers for a few minutes.
Let butter soften. Mix icing ingredients until smooth. Spread on warm cake.

BAPTIST POUND CAKE ICING

1/4 box light brown sugar
1/4 c. milk
1 stick butter

Cream together and pour over cake while warm. Cover with pecans if desired.

OLD FASHION THIN LAYER CHOCOLATE CAKE

1 box yellow cake mix

CHOCOLATE FROSTING:

2 c. sugar
5 tbsp. cocoa
1 (12 oz.) can evaporated milk
1 tsp. butter

Prepare cake mix according to package directions. Pour batter into 4 greased and floured pans. Dip 2 serving spoons of batter in each pan. Bake 2 layers at a time at 350 degrees until brown. Repeat process with remaining layers. Bake only a few minutes as the layers will be thin.
Prepare frosting by mixing all ingredients in a medium saucepan. Let come to a boil, stirring constantly. Boil for about 3 minutes. Turn heat down and let simmer. Cool. Stack cake layers like pancakes, spreading frosting between each layer. Spread remaining frosting on sides and top of cake.

SPECIAL BUTTERCREAM FROSTING

Servings: 36

"Ideal buttercream for frosting and borders."

Ingredients:
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream

Directions:
1.Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2.Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

BROWN BUTTER ICING

Ingredients:
1/2 cup butter
3 cup sifted powdered sugar
1 teaspoon vanilla
3 to 4 tablespoon water

Directions
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Yield: Enough to ice 5 dozen cookies

MAMA'S POUND CAKE

This has become my favorite pound cake recipe. I borrowed it from Paula Deen.

1/2 lb (2 sticks) butter,plus more for the pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fne salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350* F

With a mixer, cream butter and shortening together. Add sugar, a little at the time. Add eggs, 1 at the time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with flour and ending woth flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center comes out clean.

I have made a butter and powdered sugar icing and topped it with that and it was so good.

CHOCOLATE ICE BOX PIE

This one sounds delicious!!

1 can sweetened condensed milk
2 squares unsweetened chocolate
1/4 cup water
1/2 pint whipping cream
Graham cracker crust

Melt chocolate in top of double broiler. Add condensed milk and cook until very thick. Take from fire and slowly stir in water. Pour into shell and cover with whipped cream.Chill several hours before serving.

CHOW MEIN NOODLE COOKIES

2 6oz packages butterscotch morsels
1 51/2 oz can chow mein noodles
1 61/2 oz can peanuts

Melt morsels in pan over hot water. Add noodles and peanuts,stirring well. Drop by teaspoons onto waxed paper and refrigerate about 10 minutes until hardened.

GUM DROP COOKIES

4 eggs, well beaten
2 cups brown sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 cup nut meats, cut up
1/2 pound gum drops, cut in small pieces

Mix in order given. Spread in 9x13 inch pan. Bake 25 to 30 minutes at 350 degrees. Cut and remove fom pan while warm.

CHRISTMAS CRESCENT COOKIES

1/2 pound butter or margarine
2 cups peanuts, chopped
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
5 tablespoons sugar
1 tablespoon water

Cream butter and sugar. Sift together flour and salt. Add to butter and sugar mixture. Stir in water, vanilla, and nuts. Shape into crescents . Bake in slow 325 degree oven for 20 minutes. While warm, roll in powdered sugar.

HOLLY COOKIES

This is one for the kids...

1 stick margarine
34 large marshmallows
1 teaspoon vanilla
1 1/4 teaspoon green food coloring
4 1/2 cups cornflakes
Red Hots

Place margarine,marshmallows, vanilla, and food coloring in double broiler and let melt. Add cornflakes and mix well. Drop by teaspoonfuls onto plate and add Red hots to each for decoration.

SUNSHINE CAKE FOR CHRISTMAS

Also on the menu...

2 sticks margarine
2 cups sugar
2 teaspoons baking powder
5 eggs
1 can Angel Flake coconut
1 cup pecans, chopped
1 pound package(4 cups) graham cracker crumbs
2 teaspoons vanilla

Cream margarine and sugar until well blended. Add eggs,one at the time, beat thoroughly after each. Combine crumbs and baking powder. Add to first mixture. Mix well. Add coconut, nuts, and vanilla. Pour into 3 well greased 9 inch pans with waxed paper. bake at 350 degrees for 35 minutes.

PINEAPPLE ICING

1 stick margarine
1 small can crushed pineapple
1 package confectioners' sugar
Gumdrops

Cream sugar and margarine: add pineapple. Mix well. Spread between layers and on top and sides of cake. Garnish cake by spreading chopped red and green gumdrops on top.

ICE BOX CAKE

This is one that I am going to prepare for Christmas. I will have to post the outcome later.

1 cup real butter
3 egg yolks
1 cup nuts,chopped
1 large can crushed pineapple
1 pound vanilla wafers
2 cups sugar
1 teaspoon salt
Whipped cream

Cream buttetr: add sugar gradually. Beat until light and fluffy.Add unbeaten egg yolks one at the time. Add pineapple and juice, salt and vanilla. Mix well. add nuts. Roll wafers fine and place 1/2 in bottom of 9x9x2-inch Pyrex dish. Cover with butter mixture and pack down.Place in refrigerator overnight and serve with whipped cream. Serves 16.

IOWA COOL

Another delicious recipe tht I am going to be doing every year...often. Also known as Pistachio or Watergate Salad.

1 pkg instant pistachio pudding
1 large can crushed pineapple
1 cup mini marshmellows
1 small carton Cool Whip

Place dry pudding in bowl. Add pineapple and juice. Stir in marshmellows. Mix well. Fold in Cool Whip. Chill and serve.

I like to use the colored marshmellows to add more effects to it. You could also add a few pecans or walnuts if you like alot of nuts in it.

PUMPKIN DIP

DELICIOUS!!!

1 can (15 oz) Libby's pumpkin
1 8oz cream cheese
2 cups confectioners sugar
1 tsp. cinnamon
1 tsp. pumpkin spice

Mix all ingredients. Serve on graham crackers or ginger snaps.

GINGERBREAD PEOPLE

Gingerbread cookies are a fun family activity during the holiday season. All you need to get started are some gingerbread people cookie cutters and your imagination. You can make your own frosting. Use a variety of candies to decorate, like raisins, s, gum drops, etc.

Recipe Ingredients
1/2 c. sugar
1/2 c. shortening
1 egg
1/2 c. light molasses
2 1/4 c. flour
4 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. all spice

Cream sugar and shortening. Add egg and molasses; blend. Mix in dry ingredients. Chill dough for 1 hour. Roll out dough to 1/8 in. thickness. Cut into desired shapes. Bake at 350 degrees for 8 to 9 minutes.

GRANNY'S SWEET POTATO PUDDING

Grannie's Sweet Potato Pudding

Serves/Makes:6
Ready In: 1-2 hrs

Ingredients:
4 cups raw, sweet potatoes, grated
1 tablespoon cornmeal
1 cup light brown sugar
1 cup white granulated sugar
1 small can coconut
1 stick butter
2 cups milk
4 eggs

Directions:In a bowl toss together grated sweet potatoes, coconuut, cornmeal, and sugars. Heat butter and milk until the butter has melted, then cool it. Beat eggs and stir into the milk. Add milk mixture to potato mixture and place in a buttered casserole Bake at 350 degrees F for an hour or until set.

SORE THROAT REMEDY

GRANDADDY'S WHISKEY COUGH SYRUP

1 cup brown sugar
1 cup vinegar
1 cup honey
1 pint of "Rock & Rye" Whiskey

Boil brown sugar, vinegar and honey until a little thick, about 25 minutes. Remove from heat and let cool to room temperature. Add Rock & Rye, refrigerate and use as needed.
For a sore throat, at bedtime, very slowly, take 2 tablespoons, just taking a little at a time from spoon. Your sore throat will be gone by next day.

HOLIDAY PUMPKIN BREAD

INGREDIENTS

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.

CRANBERRY JELLO RELISH

1 lb fresh cranberries crushed or minced
2 packages black cherry Jello
1 medium orange peeled and seeded (all white must be removed)
1 cup pecans or walnuts crushed
1 cup sugar

Using a food processor, crush fresh cranberries until fine. Add 1 cup of sugar and mix well and set aside for 30 minutes. Crush or grind nuts with orange add to large bowl. Mix black cherry Jello using ONLY 1 cup of hot water per package and no cold water. Add to nuts and orange mixture. Mix all ingredients together and add to mold or glass bowl.
Allow to stand in refrigerator overnight.

This is also great if made up to 1-2 days ahead.