Mother’s Cornbread Dressing
1 loaf French bread, crumbled
9-by-13 inch pan of day-old cornbread
1 cup finely chopped onion, sautéed
1 cup finely chopped celery, sautéed
2 tablespoons sage
1 cup half-and-half
- Mix bread with sautéed vegetables.
- Pour half-and-half, broth and eggs over mixture.
- Add salt and pepper to taste.
- Let mixture sit for 30 minutes.
- Bake at 350 degrees for 30-45 minutes.
- Note: Do not put sugar in cornbread.
Aunt Shirley’s Chocolate Cake
2 cups flour 4 tablespoons cocoa powder
2 cups sugar 1 teaspoon baking soda
1 stick of butter 2 eggs, beaten
½ cup shortening 1 teaspoon vanilla
1 cup water ½ cup buttermilk
Sift flour and sugar together. In a small saucepan, combine butter, shortening, water and cocoa powder and cook until melted and blended. Add to flour mixture.
Add baking soda, eggs, vanilla and buttermilk. Mix well. Pour into greased, floured loaf pan. Batter will be thin.
Bake at 350 degrees for 35 to 40 minutes.
Carrot Cake (Arkansas Gazette)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1½ teaspoons cinnamon
1½ teaspoons nutmeg
2 cups sugar
1¼ cups salad oil (or coconut oil)
1 teaspoon vanilla
3 eggs, separated
2 cups finely shredded carrots
1 small can crushed pineapple with juice
1 cup chopped pecans
Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside. Cream together sugar, oil and egg yolks. Add vanilla. Add dry ingredients, mixing thoroughly. Add carrots, pineapple and pecans. Beat egg whites until stiff, then fold into batter.
Bake in a tube pan at 350 degrees for 80 minutes, or until done.
Cream Cheese Frosting
Melt 1 stick butter. Cream in 1 8-ounce package cream cheese. Mix in 1 box powdered sugar. Spread on cake.
2 pounds ground beef
1 green bell pepper, chopped
¾ cup chopped onion
1 16-ounce can cream-style corn
1 8-ounce can tomato sauce
1 10-ounce can diced tomatoes with green chiles
1 4-ounce can mushrooms, undrained
1 10-ounce can condensed tomato soup, undiluted
1 2-ounce can sliced ripe olives, drained
1 4-ounce jar chopped pimiento, drained
1 teaspoon celery salt
½ teaspoon chili powder
½ teaspoon dry mustard
¼ teaspoon pepper
8 ounces wide egg noodles, cooked and drained
2 cups shredded cheddar cheese
In a large skillet, cook ground beef with green pepper and onion until meat is browned and vegetables are tender. Drain.
Add next 11 ingredients. Mix thoroughly. Add noodles, mix well. Pour into a Dutch oven or large baking dish. Cover and bake at 350 degrees for 50 minutes. Sprinkle with cheese; return to oven for 10 minutes or until cheese melts.
Yield: 12-16 servings
2 packages strawberry-banana jello
1 ½ cups boiling water
3 or 4 bananas, crushed
1 12-ounce can crushed pineapple (½ cup juice)
1 10-ounce package frozen strawberries
1 cup pecans (optional)
Topping: Mix 8 ounces sour cream with 8 ounces Cool Whip, then spread on top.
Waldorf Astoria Red Chocolate Cake
½ cup creamery butter
1½ cups sugar
1½ ounces red food coloring
1 teaspoon vanilla
2 heaping teaspoons cocoa powder
1 cup buttermilk
2½ cups cake flour
1 teaspoon baking soda
1 tablespoon vinegar
1 teaspoon salt
- Cream butter, sugar and vanilla. Add eggs one at a time. Mix well.
- Make a thin paste of cocoa powder and food coloring. Add to the creamed mixture.
- Sift flour and salt together, then add flour mixture and buttermilk to creamed mixture, alternating one tablespoon at a time—beginning and ending with flour.
- Mix baking soda and vinegar and blend into mixture last.
- Grease and flour two 8-inch cake pans.
- Bake at 350 degrees for 20-30 minutes.
Fluffy White Frosting
6 tablespoons flour
2 cups milk
2 cups powdered sugar
2 cups butter
2 teaspoons vanilla
Make a thick paste of flour and milk and gradually add remaining milk. Cook in double boiler, beating constantly until thick. Cool. Cream butter and sugar. Add vanilla and beat until fluffy. Then add cooked milk mixture and continue beating until you achieve a whipped cream-like consistency. If icing is yellow, it hasn’t been whipped long enough. Frost only a cooled cake.
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