CREAM CHEESE POUND CAKE

Kevin & Wanda Fox

CREAM CHEESE POUND CAKE

3 sticks butter	1 1/2 tsp vanilla
1 8 oz pkg cream cheese	6 large eggs
3 cups sugar	3 cups sifted cake or regular flour

Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time, beat well after each addition. This is the secret to an excellent pound cake. Stir in flour. Spoon mixture into greased 10 inch tube pan and bake at 325°for 1 1/2 hours. I shorten the baking time by 15 minutes if you want a really moist cake. This turns out beautiful in the new tube pans on the market. Cast iron works the best.

SOUR CREAM POUND CAKE

Ervil & Carolyn Fox

SOUR CREAM POUND CAKE

1 cup butter	2 tsp vanilla
3 cups sugar	1 cup (8 oz) sour cream
6 eggs	3 cups all purpose flour
1/2 tsp baking soda	Confectioners sugar (optional)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix soda and vanilla with sour cream. Add alternately with the flour to the butter mixture. Mix well. Pour batter into a greased and floured tube pan. Bake at 325° for 80 minutes or until cake tests done. Cool for 15 minutes. Sprinkle with confectioner sugar.

Serves 16

SCRIPTURE CAKE

Wendell & Mary Fox

SCRIPTURE CAKE

Cream 1/2 cup Judges 5:25 till light. Blend in 3/4 cup Jeremiah 6:20. Stir together 2 cups 1 Kings 4:22, 1/2 tsp Amos 4:5, a dash of Leviticus 2:13 and 1 1 Chronicles 9:9.

Mix Jeremiah 17:11, 1/2 cup Judges 4:19, and 1/3 cup 1 Samuel 14:25.

Stir in 1 cup 1 Samuel 30:12, 1 cup Nahum 3:12 and 1/2 cup Numbers 17:8.

Bake at 325° for 40 minutes. Brush all sides with Proverbs 31:6

SCRIPTURE CAKE - 1983

1/2 cup butter	3 beaten eggs
3/4 cup molasses	1/2 cup buttermilk
2 cups flour	1/3 cup honey
1/2 tsp baking soda	1 cup raisins
1/2 tsp ground cinnamon	1 cup chopped dried figs
1/2 tsp ground cloves	1/2 cup chopped almonds
1/8 tsp ginger	1/2 cup wine or orange juice

In large mixing bowl, cream butter until light. Blend in molasses.

In another bowl, stir together flour, baking soda, cinnamon, cloves, ginger and dash of salt.

In another bowl, combine eggs, buttermilk and honey. Add egg mixture and dry ingredients alternately to creamed mixture. Mix well. Stir in the raisins, figs and almonds. Turn mixture into a greased and floured 9x5x3” loaf pan. Bake at 325° for 40 minutes. Loosely cover with foil. Bake 50 minutes more. Let cool in pan for 10 minutes, remove from pan. Cool on rack and brush all sides with wine or orange juice. Wrap in foil and store one or two days in refrigerator. Makes 1 large loaf.

PAULINE’S APPLE CAKE

Wendell & Mary Fox

PAULINE’S APPLE CAKE

1 3/4 cups sugar
1/2 cup salad oil
2 tsp vanilla
2 eggs

Beat together in a mixing bowl.

2 cups flour

1 tsp salt

2 tsp cinnamon

1 tsp baking soda

2 tsp baking powder

Sift together.

6 cups cored, sliced unpeeled apples

1 cup nuts

Mix all together (will be very thick). Press into 9 x 13” baking pan. Bake about 1 hour in 350°F oven. It will raise a lot.

FROSTING

Florence Warner

FROSTING

2 squares of Bakers semi sweet	2/3 cup oleo
chocolate	1/2 cup milk
2 cups sugar

Put on stove and stir until all melts and starts boiling. Then time and stir 1 minute after it starts boiling. Remove from stove and stir until thick enough to spread. (I set pan in cold water and stir to speed thickening.

Delicious on brownies or cake.

ÉCLAIR CAKE

Rannie Fox

ÉCLAIR CAKE

1 pkg (5 5/8 oz) vanilla instant pudding	1 container (9 1/2 oz) non-dairy whipped topping
2 cups milk	1 can (16 1/2 oz) fudge frosting
Graham cracker squares

Prepare pudding according to package directions using the two cups of milk. Mix with non-dairy whipped topping. Cover bottom of 9 x 13” pan with a layer of graham cracker squares (clear casserole dish is most attractive). Place 1/2 of pudding mixture on crackers. Top with a second layer of crackers, then remainder of pudding mixture. Top with a third layer of graham crackers. Frost top with fudge frosting. Chill thoroughly before serving. Cut into squares.

BETTER THAN EVER CAKE

Arthur & Patty Smith

BETTER THAN EVER CAKE

Prepare a Duncan Hines yellow cake mix as directed and bake in 9 x 13” pan.

Pour over hot cake:

1 cup sugar

1 (15 1/2 oz) can crushed pineapple

Boil together sugar and pineapple for 5 minutes. Pour over hot cake and cool in refrigerator. When cake is cool, slice 2 bananas over top of cake. Prepare 1 small package instant vanilla pudding and pour over bananas. Top with small carton of Cool Whip. Sprinkle with 1 1/2 cup coconut and 1/2 cup chopped nuts. (This cake keeps several days in the refrigerator).

POPPYSEED CAKE

Arthur & Patty Smith

POPPYSEED CAKE

1 pkg white or yellow cake mix	1 cup water
1 pkg instant pudding	1/2 cup oil
4 Tbsp poppy seeds	2 eggs

Mix dry ingredients. Add water and oil. Add eggs, one at a time, beating well after each addition. Pour into well greased and floured bundt pan. Bake at 350° for 45 minutes. Allow to cool in pan 15 minutes. Remove from pan. Drizzle with glaze made of powdered sugar, lemon juice and butter.

TEXAS CAKE

Brian & Dawn Reynolds

TEXAS CAKE

Cake:

2 cups flour	1 tsp vanilla
2 cups sugar	1 tsp cinnamon
1/2 cup milk or buttermilk	2 sticks oleo
2 eggs	1 cup water
1/2 tsp salt	6 Tbsp cocoa
1 tsp baking soda

Mix flour, sugar, baking soda, milk, eggs, vanilla and cinnamon in mixing bowl. Mix well. In a small saucepan, combine butter, water and cocoa. Boil 1 minute. Be careful not to scorch. Add cocoa mixture to cake mixture and mix well. Pour into an 11x17 sheet cake pan. Bake at 375° for 25 minutes.

Frosting

1 stick oleo	1 box powdered sugar
4 Tbsp cocoa	1 tsp vanilla
6 Tbsp milk	1/2 cup walnuts, optional

Boil oleo, cocoa and milk. Add to powdered sugar and vanilla. Add nuts if desired. Pour over cake while both are still warm. Let set and enjoy.

DONNA’S CHEESECAKE

Rodney & Donna Fox

DONNA’S CHEESECAKE

Crushed Oreo cookies	3 pkg (8 oz each) cream cheese, soft
1/2 cup butter, melted	1 1/2 cup sugar
	3 eggs
Caramel sauce	2 Tbsp vanilla
Chocolate sauce

Cover bottom of spring form pan with Oreo cookies. Add butter, press down.

Mix together cream cheese, sugar, eggs and vanilla. Cream and put in pan. Swirl caramel sauce and chocolate sauce over top.

Bake at 350° until toothpick comes out clean.

TOLL HOUSE CRUMBCAKE

George & Lori Warner

TOLL HOUSE CRUMBCAKE

Topping:

1/3 cup brown sugar	1/2 cup chopped nuts
1 Tbsp flour	1/2 cup mini morsels
2 Tbsp butter, softened

Cake:

1 3/4 cup flour	3/4 cup sugar
1 tsp baking powder	1 tsp vanilla
1 tsp baking soda	3 large eggs
1/4 tsp salt	1 cup sour cream

Pre-heat oven to 350°, grease 9 x 13” pan.

For topping:

Combine brown sugar, butter and flour with a pastry blender. Stir in nuts & chips.

For cake:

Beat sugar, butter and vanilla until creamy. Add eggs, one at a time, beating well. Gradually add flour mixture: flour, baking powder, baking soda and salt alternately with sour cream. Stir in chips and nuts. Sprinkle with topping. Bake 25 – 35 minutes.

Serves 12

This is great warm.

CREAM CHEESE BANANA BREAD

Kevin & Wanda Fox

CREAM CHEESE BANANA BREAD

1 8 oz cream cheese	2 1/4 cups flour
1 cup sugar	1 1/2 tsp baking powder
1/4 cup bananas-border line rotten	1/2 tsp baking soda
2 eggs	1 cup nuts

Combine softened cream cheese, sugar and butter, mixing until well blended. Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured 9 x 5” loaf pan. Bake at 350° for 1 hour, 10 minutes. I shorten the bake time by a few minutes.

BLENDER PANCAKES

Kevin & Wanda Fox

BLENDER PANCAKES

1 cup cottage cheese	1/4 cup oil
6 eggs	1/4 cup milk
1/2 cup flour	1/2 tsp vanilla
1/4 tsp salt

Mix in blender until smooth. Pancakes are really smooth and full of protein.

MOLASSES OAT BREAD

Ervil & Carolyn Fox

MOLASSES OAT BREAD

4 cups boiling water	1/4 cup sugar
2 cups old fashioned oats	3 tsp salt
1 cup molasses	1 pkg (1/4 oz) active dry yeast
3 Tbsp canola oil	9 – 10 cups flour

Combine the first 6 ingredients. Cool to 110 – 115°. Add yeast; mix well. Add enough flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and divide into thirds. Shape into loaves and place in greased loaf pans. Cover and let rise about 1 hour. Bake at 350° for 45 – 50 minutes. Cool.

Makes 3 loaves

OVERNIGHT DANISH BRAIDS

Ervil & Carolyn Fox

OVERNIGHT DANISH BRAIDS

1 cup butter, room temperature	1 pkg active dry yeast
5 cups all purpose flour	1/4 cup warm water
1/2 tsp salt	3/4 cup warm water
3 eggs, beaten	1/2 cup sugar

Cut butter into flour and salt in large mixing bowl with pastry cutter until mixture resembles cornmeal. Add eggs, yeast (dissolved in 1/4 cup water), 3/4 cup water and sugar. Mix by hand until dough is well mixed. (Batter may be sticky). Refrigerate covered for 5 – 6 hours or overnight. Bring dough to room temperature about 1 hour. Divide dough into four equal parts. Roll each part into 12x9” rectangle (like thin cinnamon roll) on floured surface.

Filling:

1 cup butter, softened	1 Tbsp cinnamon
1 cup brown sugar	1 cup chopped pecans

Combine ingredients until well mixed. Using 1/2 cup filling per braid, spread in 3 in wide strip down center of each rectangle. With kitchen shears, cut sides toward center in strips 3” long and 1” wide. Fold strips over filling, alternating from side to side. Place on greased cookie sheet. Cover and let rise until double. Bake 350° for 20 – 25 min. Cool slightly.

Glaze:

1 1/2 cups confectioners sugar	3 tsp melted butter
1 – 2 Tbsp hot milk	1/2 tsp vanilla

Mix ingredients until smooth. Top braids.

Braids freeze beautifully.

OATMEAL MUFFINS

Wendell & Mary Fox

OATMEAL MUFFINS

Soak 1 cup rolled oats in 1 cup buttermilk (or sour milk) for 1 hour. Heat oven to 400° F. Mix 1/3 cup soft shortening (part butter), 1/2 cup brown sugar and 1 egg, thoroughly. Blend: 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Stir into shortening mixture alternately with oats and buttermilk. Fill greased muffin cups 2/3 full. Bake 20 – 25 minutes.

Makes 12

I found this recipe on an oatmeal box. Probably thirty years ago. I don’t remember what company. It wasn’t Quakers. In the last year (2004) I was looking in a box that has my mom’s (Rannie Burns) recipes in. I found the same recipe hand written. She had to have had it back in the 1920’s.

CORN BREAD

Wendell & Mary Fox

CORN BREAD

1 cup yellow corn meal	4 tsp baking powder
1 cup white corn meal	1 tsp baking soda
1 cup all purpose flour	2 eggs
1/4 cup sugar, if desired	1 1/2 cups buttermilk
1/2 tsp salt	1/3 cup shortening

Sift together dry ingredients into bowl. Add eggs, buttermilk and shortening. Beat with egg beater until smooth, about 1 minute. DO NOT OVERBEAT. Bake in greased 9 or 10 inch iron skillet, in 400° F oven 30 or 35 minutes.

This is my own corn bread recipe

MONKEY BREAD

Rannie Fox

MONKEY BREAD

4 pkgs refrig. buttermilk biscuits	1 cup white sugar
Cinnamon sugar (mix to taste)	1 cup brown sugar
2 sticks butter	Bundt pan

Pre-heat oven to 375°

Quarter biscuits. Roll pieces in cinnamon sugar to coat. Drop into bundt pan (don’t press down). Melt butter; add sugar and brown sugar, melt. Pour mixture over biscuit pieces in bundt pan. Bake 20 – 25 minutes (until top is brown). Cool 5 minutes, then turn onto serving plate.

CINNAMON ROLLS

Rodney & Donna Fox

CINNAMON ROLLS

1 cup hot water	1 cup oil
3 Tbsp yeast	1 tsp vanilla
1 Tbsp sugar	1 cup sugar
9 cups flour, divided	1 Tbsp salt
3 eggs	3 1/2 cups hot water

Dissolve yeast and 1 Tbsp sugar in 1 cup hot water. Add 1 cup flour. Let stand 5 minutes.

Add remaining ingredients; mix together. Let rise until double. Make rolls as normal.

BUTTERMILK PANCAKES

Rodney & Donna Fox

BUTTERMILK PANCAKES

2 cups whole wheat flour	2 Tbsp honey
1 tsp baking powder	2 eggs
1 tsp baking soda	2 Tbsp oil
1/2 tsp salt	2 cups buttermilk

Mix dry ingredients. In blender, combine last four ingredients; blend well. Add to dry ingredients.

WEIGHT WATCHERS PUMPKIN MUFFINS

George & Lori Warner

WEIGHT WATCHERS PUMPKIN MUFFINS

1 pkg spice cake mix	Dash of cinnamon
1 cup pumpkin	Dash of nutmeg
Dash of pumpkin pie spice

Mix all together with mixes. Put into greased or paper lined muffin tins. Bake at 350° until done – 25 – 30 minutes.

Makes 12 regular or 6 jumbo muffins

Regular muffins = 1 point

Jumbo muffins = 2 points