Recipes
Sugar FreeZebra Lush
( recipe from Linda Smith) crust: 1 stick margarine 1 cup self-rising flour 1/3 cup Splenda 1/2 cup chopped pecans, reserve 1 Tbsp. nuts for topping second layer: 1 8-oz. cream cheese, softened 1 small container sugar free Cool Whip, use only half 1/3 cup Splenda third layer: 1 small box instant chocolate pudding mix 1 small box instant white chocolate pudding mix 4 cups milk fourth layer: remaining Cool Whip reserved 2 Tbsp. chopped pecans Preheat oven to 350 degrees. Spray a 9-x 13-inch glass baking dish with Pam. In large bowl, stir together flour and Splenda. Using a pastry knife, cut margarine into flour until it is pea sized. Stir in chopped pecans. Press mixture into bottom of prepared dish. Bake for 15 minutes; let crust cool completely before adding second layer. In large bowl, beat cream cheese and Splenda until smooth. Add Cool Whip and beat until mixed. Spread cream cheese mixture over crust. Refrigerate until set. Using two separate bowls, mix 2 cups milk with each pudding mix, following package directions. Be sure pudding sets before spooning alternating diagonal stripes over cream cheese mixture. Return to refrigerator to allow puddings to set. Carefully spread remaining Cool Whip over top and sprinkle with reserved pecans. Cover and refrigerate until serving. This can be made with any flavor puddings. If desired, sugar can be substituted for Splenda in equal amounts. Cherry Chocolate Cake (recipe from Sue Thomas) 1 box Duncan Hines Devil’s food cake mix 1 can of cherry pie filling 2 eggs 1 to 3 teaspoons almond flavoring Mix by spoon. Bake in a greased 9 x 13 pan at 350 degrees for 30-35 minutes. Icing: 1 cup sugar 5 tablespoons butter 1/3 cup milk 1 (6 oz.) pkg. of chocolate chips (I used semi-sweet chocolate chips) Heat sugar, milk and butter to a boil and cook one minute. Add chocolate chips and beat with mixer until smooth. Pour over warm cake. BANANA PUDDING (recipe from Joy Branham) 3/4 cup sugar 1/3 cup flour dash of salt 2 cups milk Combine the above ingredients in heavy saucepan. Cook on medium high heat, stirring constantly, until the pudding thickens. (This is important—it will burn if left alone.) Add 3 slightly beaten egg yolks. Cook and stir another minute. Remove pudding from heat and add: 2 tablespoons butter 1 teaspoon vanilla Layer vanilla wafers and sliced bananas in a pyrex dish. (Exact amount is not critical—probably 1/3 box wafers and 3 or 4 bananas. Pour pudding over the vanilla wafers and bananas. Beat 3 egg whites until they form stiff peaks. Add about ¼ cup sugar and a teaspoon of vanilla. Beat again until stiff. Spread on pudding. Bake in preheated oven at 350 degrees for about 10 minutes. (Keep a close check—ovens vary.) Chill and serve. NOTE: Mama used to make this all the time. It makes up quick and is great for taking to church suppers or those huge extended family dinners we used to have—just double or triple the recipe! Remember, if you do, it’s easier to burn a large portion of pudding, and you will need a much larger pan so it won’t boil over. |
Pumpkin Spice Cake
(recipe from Linda Smith) Cake: 3 cups all-purpose flour 1 Tbsp. pumpkin pie spice 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 can (15-oz.) pumpkin 1/4 cup molasses 2 tsp. vanilla extract 1 3/4 cups granulated sugar 1 cup (2 sticks) butter, softened 4 large eggs Cream Cheese Filling and Frosting 2 (8-oz.) packages cream cheese, softened 6 Tbsp. butter, softened 1 pound confectioners’ sugar (or more) 1/8 tsp. salt 1 cup butterscotch chips (optional) Preheat oven to 350 degrees. Grease 3 9-inch round cake pans. Line bottom of pans with parchment or waxed paper rounds cut to fit. Grease paper liner. Dust with flour and shake out excess. In medium bowl, whisk flour, pumpkin spice, salt, soda, and baking powder. In another bowl, stir pumpkin, molasses, and vanilla together. With mixer on medium, beat sugar and butter until creamy, scraping side of bowl as needed. With mixer on low speed, beat in eggs, one at a time. Add flour mixture and pumpkin mixture alternately to sugar mixture. Divide batter evenly among the three pans. Bake 30-35 minutes or until toothpick inserted into centers comes out clean. Cool on wire racks for 10 minutes. Loosen sides of cake with offset spatula, invert cakes onto wire racks, remove paper liners, and cool completely. Prepare filling/frosting: with mixer on low speed, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and salt until blended. (Add more confectioners’ sugar to reach spreadable consistency if needed.) Assemble cake: Place 1 cake layer on cake plate and spread with frosting/filling to cover. Add second cake layer and spread with cream cheese mixture. Top with third cake layer. If using chips, melt 1 cup butterscotch morsels in microwave and stir into remaining frosting/filling. Frost top and sides of cake; if not using butterscotch chips, simply frost top and sides of cake with cream cheese mixture. Cover and refrigerate. Allow to come to room temperature before serving. Refrigerate leftover cake. It does freeze well. Yeast Rolls (recipe from Joy Branham) 2 packages dry yeast ½ cup warm water (105 to 115 degrees—can’t be too hot or will kill yeast) ½ cup melted shortening 4 ½ cups plain flour ¼ cup sugar 4 teaspoons baking powder 1 teaspoon salt ½ teaspoon soda 2 cups buttermilk stick of butter Dissolve yeast in warm water in large bowl. Add sugar, baking powder, salt, and soda. Melt shortening. Stir shortening into buttermilk. Add buttermilk to yeast mixture. Stir in flour. Mix well. Let set overnight in the refrigerator, or on the counter for at least 6 hours. Turn dough out on a well-floured surface. Work until can be handled (does not have to be kneaded). Melt butter. Cut out rolls. Dip in melted butter and fold over for Parker House rolls. Arrange in pan (large cast iron skillet works the best). These are best if allowed to raise a couple of hours, but it isn’t necessary—they’ll still be good if baked immediately. Bake at 400 degrees for about 20 minutes, depending on oven and how many you are baking. This recipe makes about 3 dozen rolls, but that is always subject to how big your cutter is, etc. You can keep the dough in the refrigerator a week and just make a few rolls at a time, but they won’t raise very much after the first couple of days. They’ll still taste good! PINEAPPLE TEA (recipe from Joy Branham) 1 gallon of boiling water 16 teabags 2 little cans of pineapple juice 1 cup of sugar Dash of lemon juice to taste (This was Jim’s grandmother’s recipe. Sarah Branham made it for company dinners.) |
Cornbread Salad
(recipe from Beth Gilbert) 1 pkg cornbread mix 1 can whole kernel corn, drained 1 can diced green chiles, drained 2 pkgs dry ranch dip mix 8 oz. sour cream 1 cup mayonnaise 1 can pinto beans, drained 1 can kidney beans, drained 1 can black beans, drained 1 medium purple onion, chopped 3 small peppers (1 green, 1 red, 1 yellow), chopped 1 large tomato diced 2 cups shredded cheddar cheese Mix cornbread adding 1/2 can of corn and 1 can diced chiles, bake, let it cool. Combine ranch dip, sour cream, and mayo. Mix well and set aside. In large glass bowl layer 1/2 of crumbled cornbread, second layer: 1/2 of pinto, kidney and black beans. Third layer: 1/2 of corn, onion, peppers, tomato. Fourth layer: 1/2 of dressing mixture. Repeat layers. Top with cheddar cheese. Makes 12 servings. Better if refrigerated for a while. Japanese Fruit Pie (recipe from Linda Smith who adapted from the book Heavenly Recipes from First Baptist Church, Kingsport) 1 stick margarine, melted 1 cup sugar 3 eggs, beaten 1 Tbsp. vinegar 1 tsp. vanilla extract 1/2 cup chopped pecans 1/2 cup coconut 1/2 cup raisins 1/4 tsp. salt 1 (8-oz.) can crushed pineapple, use juice, too Maraschino cherries Pecan halves 1 9- or 10-inch deep dish pie shell, unbaked Mix margarine, sugar and eggs. Beat well. Add remaining ingredients ( other than pecan halves and Maraschino cherries ) and mix well. Pour into unbaked pie shell and garnish with pecans and cherries. Bake in oven preheated to 350 degrees for 30-35 minutes or until the top is set and golden. Let cool on wire rack before slicing. Belle's Chili (recipe from Brenda Moriarty and Cynthia Livesay) 5 lbs. hamburger meat 2 and 1/2 tablespoons salt 2 and 1/2 tablespoons black pepper 2 and 1/2 tablespoons chili pepper 2 and 1/2 tablespoons paprika Cook meat slightly. Add spices. Cook about 45 minutes. If making smaller amount use: 2 lbs. meat and 1 tablespoon spices This is the recipe that was used at the Taylor Theater in Gate City, Virginia, and the Taylor Drive-in in Weber City, Virginia. The name of the concession stand cook was Belle Hammond. The theaters were co-owned by Brenda and Cynthia's father (Bascom Clinton Taylor) and his two brothers (Ralph Waldo Taylor and Malcolm Lyman Taylor, Sr.). |