2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.                                                          Lili McCarty

MINI CHEESECAKES
12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.
                                                                                                                       Rachel Jacobs

GRANDMA'S POUND CAKE
4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk
Mix all together and bake at 325 degrees for 60 minutes or until done.
                                                                                                                            Ethel Jones

CHEESE CAKE
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 (3 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk, chilled
--GRAHAM CRACKER CRUST:--
22 sqs. graham crackers, crushed
2/3 cube butter, melted
1/4 c. sugar
Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so the milk will whip better.)
                                                                                                                  Melinda Strange

CARROT CAKE
CAKE:--
2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
--ICING:--
8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract
CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sugar and vanilla and blend. Ice when cake is cool.
                                                                                                                        Carol Reeves

PUMPKIN CHEESECAKE
-CRUST:--
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
--FILLING:--
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.
                                                                                                                    Susanna Gale

LEMON CAKE
-GLAZE:--
1/4 c. margarine, melted
1/2 c. lemon juice
2 c. powdered sugar
Heat until sugar is dissolved. Prepare before cake is out of oven. Prepare day before serving, 1 yellow or lemon cake mix as directed. Bake in 13 x 9 x 2 inch pan about 30 to 35 minutes. When cake is done, with fork - punch holes 3/4 of way through. Pour glaze over while both are hot.
                                                                                                                 Kimberly Archer

CARROT CAKE & FROSTING
1 1/2 c. Wesson oil
2 c. sugar
4 eggs
2 c. grated carrots (carrots may be grated in blender with 1 c. water & drained)
1 sm. can crushed pineapple (flat can)
1 c. chopped nutmeats
2 1/2 c. flour (all-purpose)
1 tsp. soda
2 tsp. cinnamon
Bake at 350 degrees. Use 3 (8 inch) layer cake pans or 2 (9 inch) layer cake pans or cupcakes. Bake layers for 30 to 35 minutes, cupcakes for 15 minutes. --ICING:--
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box sifted powdered sugar
2 tsp. vanilla
Cream the cream cheese and butter. Add powdered sugar and vanilla. Frost cooled cake. May be prepared several days ahead. Keeps a week in refrigerator. Will freeze. This is a very rich cake. The recipe was given to me by a doctor's wife from Texas. I have never tried, but I understand 2 cups of baby food carrots works just as well.
                                                                                                           Donna Langley

UPSIDE DOWN GERMAN CHOCOLATE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar
Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.
                                                                                                                      Betty Fonda

POUND CAKE
1 white cake mix
3 pkgs. orange Jello
4 eggs
1/2 c. oil
3/4 c. water
Mix and bake according to the direction on cake mix. Bake in Bundt pan and dust with powdered sugar.
                                                                                                            Annie Aspen

CARROT CAKE
2 c. self-rising flour
2 c. sugar
1 1/2 c. cooking oil
4 eggs
3 c. carrots, grated
2 tbsp. cinnamon
Combine sugar and oil; add flour and eggs, one at a time, beating until blended. Batter will be stiff. And carrots and cinnamon. Pour into floured greased pans and bake at 350 degrees 35 to 40 minutes until cakes springs back when touched. This can be baked in 2 (9 inch) pans or 3 (8 inch) pans. ICING:
1 (8 oz.) pkg. cream cheese
1 stick margarine
1 box confectioners sugar
1 tbsp. vanilla
1 c. pecans, chopped
Soften cream cheese and margarine; mix well. Add other ingredients.
                                                                                                             Patty Wallace

BANANA NUT CAKE
1/2 c. Crisco shortening
2 lg. eggs
1/4 tsp. baking powder
3/4 tsp. baking soda
3 ripe bananas, mashed
Cool Whip
1 1/2 c. sugar
2 c. flour
1 tsp. salt
1/4 c. buttermilk (or milk plus vinegar)
1/2 c. nuts, chopped
Grease and flour 9 x 13 inch pan. Cream shortening and sugar until fluffy. Beat in eggs thoroughly. Mix together flour, baking powder, baking soda and salt. Alternate adding flour mixture and buttermilk, bananas and nuts. Mix well. Bake at 350 degrees for 35 to 45 minutes. Top with Cool Whip and refrigerate. If making a layer cake bake 25 to 30 minutes and put Cool Whip and sliced bananas between layers.
                                                                                                                   Wendy Baxter

7 - UP POUND CAKE
2 sticks butter
1/2 c. shortening
3 c. sugar
5 eggs
3 1/2 c. plain flour
1 (10 oz.) bottle of 7-Up
1 tsp. vanilla flavoring
1 1/2 tsp. lemon flavoring
Cream butter and shortening. Mix together sugar and eggs, then flour and 7-Up and then flavoring. Cook in the middle of oven for 1 1/2 hours at 325 degrees in a preheated oven.
                                                                                                                 Monica White

HAWAIIAN WEDDING CAKE
CAKE:--
2 c. flour
2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
1 (20 oz.) can crushed pineapple, undrained
2 eggs
1 c. chopped walnuts
--FROSTING:--
2 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
2 tbsp. milk
1 tsp. vanilla
Mix all cake ingredients, pour into oblong or bundt pan. Bake at 350 degrees for 30 minutes or until done. Frost when cool.
                                                                                                                 LuLu Tullier

EASY CHOCOLATE CAKE
Sift and mix together. 1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
3 tbsp. cocoa
1 tsp. salt
Add: 1 tsp. vanilla
1 tsp. vinegar
1 c. warm water
5 tbsp. melted shortening
Mix together and bake in an 8 inch square pan at 350 degrees for 45 minutes.
--MILE HIGH FROSTING:--
1 c. white Karo syrup
1 egg white
2 tsp. vanilla
Beat until stands in peaks in electric mixer. Spread on cooled cake.
                                                                                                               Sandy Silver

TURTLE CAKE
1 (14 oz.) bag caramels
1/2 c. margarine
2/3 c. evaporated milk
1 c. chocolate chips
1 c. pecans, broken up
1 box German chocolate cake mix, prepared according to pkg. directions
Melt caramels in your microwave according to manufacturer's directions. Add margarine and evaporated milk. Pour 1/2 of cake batter in a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 12 to 15 minutes. Pour caramel mixture over baked cake, sprinkle with chocolate chips and broken pecans. Pour remaining batter over all and bake for an additional 25 - 35 minutes or until cake tests done.
                                                                                                                 Andi English

BANANA CAKE
2 c. cake flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sugar
1/2 c. shortening
1 tsp. vanilla
1/2 c. minus 2 tbsp. sour milk or buttermilk
1 c. bananas, mashed
2 eggs
1/2 c. nuts
Mix shortening and sift in dry ingredients. Add 1/4 cup milk, bananas and beat. Add eggs, nuts and the remainder of milk. Beat until well mixed. Pour into 9 inch loaf pan. Bake at 375 degrees until done, approximately 1 hour. Serve with whipped cream.
                                                                                                             Bonnie Farmer

TRADITIONAL PUMPKIN PIE
2 eggs, slightly beaten
1 (16 oz.) can solid pack pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. Pet
Evaporated milk
1 Pet Ritz deep dish pie crust shell
Preheat oven and cookie sheet to 375 degrees. Remove one pie crust shell from freezer. Meanwhile, combine filling ingredients in order given above. Place pie shell on preheated cookie sheet near center of oven, working quickly pour filling into pie shell. Bake for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack. Garnish with whipped cream if desired. Makes one 9 inch pie.
                                                                                                                Dee Berger

GINGERBREAD
2 eggs
3/4 c. brown sugar
3/4 c. molasses
3/4 c. melted shortening
2 1/2 c. flour
2 tsp. soda
2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. baking powder
1 c. boiling water
Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.
                                                                                                                        Erin F.

SUGAR COOKIES
2 c. flour
1 c. sugar
1/2 c. butter or shortening
2 eggs
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. sour milk
Cream butter and sugar, add beaten eggs. Add salt, baking powder, soda, and nutmeg to flour. Add flour and milk to sugar mixture alternately. Bake at 375 degrees for 8 to 10 minutes.
                                                                                                                 Jeri Glynn

CHOCOLATE PIE
1 c. sugar
2 tbsp. flour
3 eggs
2 c. milk
2 tsp. vanilla
3 tbsp. cocoa
Mix sugar, cocoa and flour. Beat egg yolks and add to sugar, cocoa and flour. Add milk and vanilla. Scald and pour into unbaked pie shell, cook slow until set. Top with meringue.
                                                                                                           Jana Wilhelm

MAMA'S PECAN PIE
3 eggs
1 c. brown sugar
1 tbsp. butter
1 c. corn syrup
1 c. pecans
1 tsp. vanilla
1/4 tsp. salt
Cream butter and sugar. Add syrup, well beaten egg, salt and vanilla. When well mixed add coarsely chopped pecans. Turn into pie plate lined with pastry. Bake in moderate oven about 1/2 to 1 hour or until firm. From Johnnie B. Reeves' file (wife)
                                                                                                            Helen Smith

PUMPKIN PIE
2 c. pumpkin cooked
1 c. brown sugar
1/2 c. butter
4 eggs
1/2 c. sweet cream (substitute half &
half cream)
Nutmeg & allspice to taste
                                                                                 Submitted by Clifton Williams


HOME-MADE ICE CREAM
3 lg. cans evaporated milk
1 qt. whole milk
1 dozen eggs
1 tsp. vanilla
Sugar (2 c. or to taste)
Combine evaporated milk and whole milk in a double boiler or a thick-bottomed sauce pan. Start this mixture on LOW heat. When milk has begun to steam add SOME of the hot mixture to the beaten eggs and pour this mixture into the remainder of the heated milk. Gradually add sugar to taste. Cook over moderate heat until this begins to thicken. NOTE: This mixture will scorch or stick to pan if not watched carefully. Let cool and add vanilla and favorite fruit. For example if pineapple is used, pour 1 large can and 1 small can (including juice) into cooked custard. Pour in freezer and freeze.
                                                                                                           Rosie Bates

BROWNIES
2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1 tsp. vanilla
2 squares chocolate
1 c. King syrup
2 eggs
1/2 c. broken nut meats
Sift flour, baking powder and salt together twice. Melt the shortening and chocolate over hot water. Add the King syrup gradually to the well beaten eggs, beating thoroughly. Add chocolate mixture and blend; next add flour and mix well. Lastly add nuts and vanilla. Bake in greased pan 8 by 8 inches in moderate oven (350 degrees F.) 35 minutes. Cut in squares, remove from pan and cool on cake rack.
                                                                                                               Kathy Jacob

BRENNAN'S BANANA FOSTER
1 tbsp. butter
2 tsp. brown sugar
Cinnamon
1 banana
2 tbsp. rum
1 tsp. banana liqueur
In non stick fry pan melt butter, add brown sugar and cinnamon to taste. Add liqueur and ignite. Serves 1.
                                                                                                        Barbie Howard

GRANDMA'S RUM CAKE
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
1 (15 oz.) can Coco Lopez cream of coconut
1/2 c. plus 2 tbsp. rum (Bacali White)
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained
Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes. Stir in pineapple. Bake in 10-inch tube pan for 50-55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake from top to almost the bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish with whip cream, pineapple chunks, cherries and toasted coconut if desired.     Reed McKenzie's Grandma)

CHERRIES JUBILEE
1 c. black Bing cherry juice
1 tbsp. cornstarch
1/4 c. sugar
1/2 c. black Bing cherries
1 tbsp. butter
2 tbsp. Kirsch
2 tbsp. brandy
Bring juice to a boil. Mix cornstarch, sugar and a little of the juice and add to the boiling mixture. Boil 1 minute. Add the cherries. Remove from heat; add butter, Kirsch and Brandy. Serve hot over vanilla ice cream. If you wish to ignite it, pour Cognac over and light. Serves 6.
                                                                                                           April Baker