Sour Cream Pound Cake

sift All Purpose Flour 3 times, then measure 3 cups
6 eggs
2 sticks butter
1 tsp vanilla
1 tsp lemon flavoring
3 cups sugar
8 oz sour cream
1/4 tsp baking soda

Cream together sugar, butter. Add eggs one at a time, then lemon and vanilla flavorings. Alternate adding 1/3 cup each sour cream and flour slowing mixing well between each addition, add baking soda to the last 1/3 cup of flour.

Bake in a greased bundt pan at 325 degrees for 1 1/2 hours

Tea Cakes

2 eggs
1 cup sugar
3 tbs milk
1/2 cup butter

Cream all together and add enough flour to make a dough that will roll easily. Bake in 375 oven until lightly golden.

Crock Pot Mac and Cheese

1 8 oz box Macaroni
1 12 oz can evaporated milk
1 1/2 cup whole milk
1/4 cup melted butter or margarine
2 eggs
1tsp salt
2 cups sharp cheddar cheese shredded
2 cups med cheddar cheese shredded

Grease the inside of your crock pot. Cook and drain macaroni, mix all ingredients and put in the crock pot on low for 3 1/4 hours.

German Chocolate Cake

1 package sweet chocolate
1/2 cup boiling water
1 cup margarine
2 cups sugar
4 egg yolks
1 tsp vanilla
2 1/2 cup flour
1 tsp soda
1/2 tsp salt
1 cup buttermilk
4 egg whites beaten

Melt chocolate in 1/2 cup boiling water. Cool. Sift together flour, soda and salt and set aside. In a separate bowl cream together butter and sugar, add egg yolks to butter and sugar one at a time, beating mixture between each yolk. Add vanilla and chocolate, mixing well. Alternating add flour mix and buttermilk to the wet ingredients. In a separate mixing bowl beat room temperature egg whites until stiff peaks. Fold stiffly beaten egg whites into the cake mix and bake in 3 separate cake pans for 35-40 minutes @ 350 degrees.

Coconut Pecan Frosting:

1 cup evaporated milk
1 cup sugar
1/2 pound margarine
1 tbsp vanilla

Combine all ingredients and cook over medium heat for 12 minutes stirring constantly until thick, add 1 can tender flake coconut and 1 cup chopped pecans, beat into existing mixture until cool enough to use as frosting.

Mississippi Mud Cake

2 Cups sugar
2 Sticks of butter
4 eggs
1 1/2 cups plain flour
1/2 cup cocoa
1 1/2 cups chopped pecans
Dash of Salt
1 tsp vanilla

Cream sugar and butter together. Add eggs and blend well. Add remaining ingredients and mix well. Pour into a greased and floured pan. Bake @ 350 degrees for 35 minutes. When the cake is done, immediately cover the top of the cake with miniature marshmallows. Do not remove cake from pan. Pour icing over marshmallows after the cake cools.

Icing:
1 box confectioners sugar
1/3 cup cocoa
1/2 teaspoon vanilla
6 tablespoons milk

Sift sugar and cocoa together, then add other ingredients and blend well. Pour over marshmallows.

Pie Crust

1 cup flour
1/4 cup vegetable oil
1/8 cup of milk

Mix together and roll

Brownies

2 cups sugar
1 3/4 cup self rising flour
4 tbs cocoa
4 eggs
2 sticks butter
1 tbs vanilla
1 cup chopped nuts

Mix ingredients and bake in a 15 inch brownie pan @ 350 for 30 minutes.

Frosting:

1 stick butter
2 tbs cocoa
1 10 oz box 4x sugar

Mix and place in the top of a double boiler, bring to a bubble but not boiling, pour over the top of the brownies.

Pecan Pie

1 Cup Sugar
2 Cups Dark Karo Syrup
6 eggs
1 stick butter
1 tsp vanilla
2 unbaked pie shells


Mix sugar and syrup and cook until medium hard ball stage, stirring constantly. Add butter to sugar and syrup. Beat eggs separately and mix slowly into the hot mixture. Return to heat and cook until mixture boils add vanilla and pour into pie shells and arrange pecans on top of pies. Bake in oven @ 350 degrees for 20 minutes or until the pie shells are brown. Remove from oven and allow to cool.