Recipes

7-Up Cake

1 ½ cup butter, softened 3 cups sugar 2 tablespoons lemon extract or juice 5 eggs 3 cups flour 1 cup 7-Up

Cream butter and sugar; add eggs one at a time, beating after each addition. Add flour and 7-Up a little at a time. Beat in lemon extract or juice.

Bake in a ring Bundt pan for 1 hour and 20 minutes at 350ºF.

Banana Cake with Fudge Frosting

1 cup mashed bananas ¼ cup buttermilk or sour cream 1 teaspoon vanilla extract 2 cups cake flour (not self-rising) 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cup sugar ½ cup butter 2 large eggs ½ cup semi-sweet chocolate mini-chips (optional)

Grease 3 8-inch round cake pans; line bottom with waxed paper. Grease paper. Dust with flour.

In a small bowl, mix bananas, buttermilk and vanilla. In a small bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, beat on medium speed, sugar and butter until light and creamy. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture and banana mixture; beat just until blended. With a spoon, stir in the chocolate chips.

Spoon batter into pans and spread evenly. Stagger pans on two oven racks so layer are not directly above one another. Bake until toothpick inserted in center of each layer comes out clean, 25 to 30 minutes. Cool layers in pans on wire racks for 10 minutes. Run a small metal spatula around edges of pans to loosen layers; invert onto wire racks and remove waxed paper.

Banana Spice Cake

½ cup butter 1 ¼ cups sugar 2 eggs 2 ½ cups flour 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1/8 teaspoon ground cloves 1 ½ teaspoons cinnamon ½ teaspoon vanilla 1 ¼ cup mashed bananas ¼ cup evaporated milk

Cream butter and sugar; add eggs. In a medium bowl mix together flour, baking powder, baking soda, salt, cloves, and cinnamon. In a separate bowl, combine mashed bananas and evaporated milk. Add dry ingredients to butter and sugar alternately with banana mixture.

Bake the cake at 375° F for about 25 minutes.

Banana Frosting 4 tablespoons butter 1 cup powdered sugar 4 tablespoons mashed bananas 2 tablespoons evaporated milk

Cream the butter and sugar. Mix bananas with milk and add to butter mixture alternately with 2 cups sugar. Blend well.

Basic Yellow Cake

1 ¾ cups flour 1 cup sugar ½ cup butter, softened 2 eggs ½ cup milk ½ teaspoon salt 1 ¾ teaspoon baking powder 1 teaspoon vanilla

Sift flour into a large bowl. Add remaining ingredients and blend for 3 minutes.

Bake the cake at 350° F for about 30 minutes, or until golden brown.

Peg's Note: I have made this cake more than any other. It is the best value for the least effort. You can dress it up or down. It makes the best cupcakes. It is great served plain with sifted confectioner’s sugar on top, or with chocolate frosting. Brown-sugar frosting is good too.

Best Gingerbread

3 eggs 1 cup sugar 1 cup molasses 1 cup butter 1 teaspoon ground ginger 1 teaspoon ground cloves 1/8 teaspoon salt 2 teaspoons baking soda in 1/8 cup hot water 2 cups flour 1 cup boiling water

Combine eggs, sugar, molasses, butter, ginger, cinnamon, cloves, and salt; beat well. Add dissolved baking soda and flour and beat well. Add boiling water, beating lightly and quickly. Pour this thin batter into two 8-inch square greased pans or one 9 x 13-inch pan.

Bake the cake at 350° F for about 45 minutes, or until a toothpick comes out cleanly. Serve warm with whipped cream, lemon sauce, or maple cream.

Maple Cream 1 cup heavy sour cream ¼ cup maple syrup Pinch of salt Grating of nutmeg

Whip sour cream, syrup, and salt in a bowl and grate nutmeg on top.

Blueberry Pie

Into a lower piecrust sprinkle about 2 tablespoons flour and 1/3 cup sugar (mixed). Over this place 3 or more cups of blueberries. Dot generously with butter and 2 tablespoons flour and 1/3 cup sugar (mixed). Sprinkle with cinnamon.

Place top crust and flute edges with fingertips, building the fluted edge up from the pie plate so juice will not boil over. Dust top of the pie lightly with granulated sugar.

Bake the pie at 450° F for 15 minutes, and then lower temperature to 325° F for about 30 minutes or until browned and bubbling.

Single crust: 1 ½ cups flour ½ teaspoon salt ½ cup solid vegetable shortening 4-5 tablespoon cold water

Double crust: 2 cups flour ¾ cups salt 2/3 cup solid vegetable shortening 5-7 tablespoons cold water

Sift flour and salt into bowl; cut in shortening until size of small peas. Sprinkle water over top and toss with fork until completely moistened. Form into a ball. Wrap and chill until ready to roll out.

Note: if baking single crust without filling, bake at 450° F for 10-12 minutes or until golden brown.

Cherry Cobbler

2 cans (16 ounces) sour red cherries in juice or water 3 tablespoons cornstarch ¾ cup sugar 3 tablespoons butter 2 teaspoons grated lemon peel ¼ teaspoon almond extract Red food coloring, a few drops (optional)

Topping 1 cup all-purpose flour½ cup milk ¾ cup sugar¼ cup shortening (butter) 1 teaspoon baking powder1 teaspoon vanilla extract ½ teaspoon salt1 egg

Drain cherries; reserve 1 cup of the liquid. In a medium saucepan, combine cornstarch, sugar, food coloring, and reserved liquid. Bring mixture to a boil over medium heat, stirring constantly and boil for 1 minute. Remove from heat. Add butter, lemon peel, almond extract and drained cherries. Stir mixture until butter melts. Pour fruit mixture into a 9” square baking dish; set aside.

In a large bowl, sift flour, sugar, baking powder, and salt. Add milk, shortening and vanilla. Beat at high speed for 2 minutes. Add egg and beat 1 minute longer. Spoon over fruit in baking dish.

Bake at 350° F for 35-40 minutes or until cake topping springs back when pressed gently. Serve with whipped topping or ice cream. Really delicious!

Andra Ferguson

Cherry Tart

16 ounces cherry preserves, strained 1 ½ tablespoon kirsch* 3 cups vanilla cream 3 pounds sweet cherries, pitted

Melt preserves I a heavy saucepan over low heat. Remove from heat and stir in kirsch. Let glaze cool. Spread cream on crust and arrange cherries on top. Press gently. Brush cherries generously with glaze. Refrigerate until well chilled.

Kirsch is dry, colorless brandy distilled from the fermented juice of the black morello cherry.

Vanilla Cream 2 cups sugar 9 tablespoons cornstarch 9 tablespoons all-purpose flour 1 ½ teaspoons salt 6 cups milk 2 tablespoons vanilla 2 cups whipping cream

Combine sugar, cornstarch, flour, and salt in a large, heavy saucepan. Stir in milk and bring to a boil over medium heat. Reduce heat and stir until thick, about 2 minutes. Cool completely and refrigerate until well chilled. Beat custard until smooth. Stir in vanilla. Beat cream to soft peaks. Fold whipped cream into custard. Refrigerate until ready to use.

Cherub Peaches

2 tablespoons butter ½ cup brown sugar ½ cup white wine 1 cinnamon stick 4 peaches (8 canned halves) 1 tablespoon cornstarch 3 tablespoons water 1 tablespoon brandy

Place butter, sugar, wine, and cinnamon stick in saucepan and stir over low heat until sugar dissolves. Bring slowly to simmer and add peaches. Simmer for 5 minutes for fresh peaches or 3 minutes for canned. Remove peaches and cinnamon stick.

To remaining sauce, add cornstarch mixed with water. Stir constantly until sauce thickens. Continue heating at a low boil for 2 minutes. Remove from heat and add brandy. Return peaches to sauce and warm.

Serve with heavy cream or vanilla ice cream. Enjoy!  

Chocolate Mayonnaise Cake

3 cups un-sifted all-purpose flour 1 ½ cups sugar 2/3 cups unsweetened cocoa 2 ¼ teaspoons baking powder 1 ½ teaspoons baking soda 1 ½ cups Hellman’s Real Mayonnaise 1 ½ cups water 1 ½ teaspoons vanilla

Grease two 9”x1”x1/2” layer cake pans (or one sheet pan); line bottoms with waxed paper.

Sift together the dry ingredients into a large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into pans and bake at 350° F for 30 minutes or until cake springs back when touched. Cool.

Andra’s Note: A great, moist cake and very easy. Frost with your choice – I love vanilla frosting with this.

Andra Ferguson

Coconut Moonshine Pie

2 tablespoons cornstarch 2 tablespoons flour ½ cup sugar ½ teaspoon salt 2 cups whole milk 2 tablespoons butter 1 teaspoon vanilla 1 cup coconut 2 egg whites ¼ cup sugar

Combine cornstarch, flour, sugar, and salt. Slowly stir in milk; cook over medium heat or double boiler, stirring constantly. Cook until thick, boiling for 2 minutes. Remove from heat and stir in butter and vanilla. Let cool and then add 2/3 cup of coconut (will be thick and very stiff). Beat egg whites and sugar until stiff; fold into cooled mixture. Pour into prebaked pie shell. Top with remaining coconut. Chill 2 hours and indulge!

Donna's Note: This is an old family recipe from my mother’s side. I remember my grandmother making it when I was a child, but it has gotten better with age because my mom makes it the best!

Donna Ross-Gardes

Crunchy Apple Crisp

5 cups sliced apples, peeled ½ cup white sugar 2 teaspoons flour 1 teaspoon cinnamon 1 teaspoon ground nutmeg ¼ cup water ½ cup quick-cooking oats ½ cup flour ½ cup brown sugar ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ cup melted butter

Spray an 8x8 pan with cooking spray, and then place the sliced apples in the pan.

Mix the sugar, 2 teaspoons flour, cinnamon, and nutmeg together; sprinkle over apples. Pour the water over the apple mixture.

Combine the oats, remaining flour, brown sugar, baking powder, and baking soda together. Stir in the melted butter and crumble over the apples.

Bake at 350° F for 40-45 minutes.

Serve warm with ice cream or caramel sauce.

Peg's Note: If apples are on the sweet side, I like to use a teaspoon or two of lemon juice.

Dundee Cake

¾ cup butter ½ cup sugar ½ cup corn syrup 1 teaspoon vanilla 3 eggs 1 tablespoon grated orange rind 1 cup chopped raisins ½ cup chopped citron – optional 2 cups sifted cake flour ½ teaspoon baking power

Cream the butter, sugar, syrup, and vanilla until light and fluffy. Add well-beaten eggs and rind. Add fruit and blend lightly. Add the sifted dry ingredients radially. Pour into buttered tube pan or round torte pan.

Bake the cake at 325° F for about 90 minutes, or until golden brown. Cool in pan for 15 minutes before removing and placing on rack to cool. Cool thoroughly before cutting. (It is best to let the cake stand a week before cutting.)

Peg's Note: A wonderful dense, not very sweet raisin cake.

Fresh Peach Crisp

2 ½ pounds of fresh peaches, peeled and pitted 1 cup sifted flour 1 cup sugar ¼ teaspoon salt ½ teaspoon cinnamon ½ cup butter

Butter an 8-inch square pan. Slice peaches into the baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter and mix into flour mixture with a pastry blender until mixture resembles coarse meal.

Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° F for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with whipped cream or vanilla ice cream.

Georgia Peach Pound Cake

1 cup butter 2 cups sugar 4 eggs 1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder ½ teaspoon salt 2 cups fresh peaches, pitted and chopped

Butter a 10-inch tube pan and coat with white sugar

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve ¼ cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved lour to coat the chopped peaches, and then fold the floured peaches into the batter. Spread evenly into the prepared pan.

Bake at 350ºF for 60 to 70 minutes or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Ginger Shortcake

½ cup butter ¼ cup white sugar 1 ½ cups flour 1 teaspoon baking powder 1 teaspoon ground ginger

Icing ¼ cup confectioner’s sugar ¼ cup butter 1 tablespoon corn syrup 1 teaspoon ground ginger

Grease a 9-inch cake pan or spring form pan

Cream the ½ cup butter and white sugar until smooth. Sift together the flour, baking powder and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, until the dough sticks together.

Pat the dough into the prepared pan and bake for 15 to 20 minutes at 350ºF or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes and then remove it from the pan and let it cool on a wire rack.

Transfer the cake to a serving plated. Combine the confectioners’ sugar, ¼ cup butter, syrup, and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze.

Golden Glory Cake

1 cup butter 1 ½ cups sugar 3 cups flour 2 ½ teaspoons baking powder ¼ teaspoon salt 2 egg yolks 2 eggs, beaten 1 cup milk 1 teaspoon vanilla

Cream the butter and sugar. Sift the flour, baking soda, and salt together. Add the egg yolks and eggs to the butter mixture and blend well. Add the milk and vanilla and mix well. Add the dry ingredients and beat until you have a smooth batter.

Pour into a well-greased 9-inch tube pan.

Bake the cake at 350° F for 60-65 minutes.

Harvest Pumpkin Cake

1 ¼ cups shortening 2 eggs, beaten 1 cup packed brown sugar 1 ¼ cups white sugar 1 (15 ounce) can pumpkin puree 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 3 ½ teaspoons ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground allspice ½ teaspoon ground ginger

Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice, and ginger. In a large bowl, cream together the shortening, eggs, and sugars until light and fluffy. Beat in the pumpkin puree and then the flour mixture.

Bake the cake in a greased and floured 10-inch Bundt pan at 350° F for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Pumpkin Frosting Beat until smooth: 8 ounces cream cheese, 1 ½ cups powdered sugar, 2/3 cup canned pumpkin, ¼ cup butter, 2 tablespoons maple syrup, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1/8 teaspoon ginger, 1/8 teaspoon cloves.

Ice Cream Dessert

26 Oreo cookies ¼ – ½ cup melted butter ½ gallon ice cream, softened 1 large can Hershey’s fudge sauce 1 tub cool whip

Put cookies between 2 pieces of wax paper and crush with a rolling pin. Make fine crumbs. In a large bowl combine cookie crumbs and melted butter – start with ¼ cup and add only until crumbs are lightly covered when mixed together. Pat firmly into a square pan. Spread softened ice cream onto cookie mix. Freeze until firm, about ½ hour. Spread Hershey’s fudge sauce over ice cream and freeze again until firm. Add cool whip and return to freezer until ready to eat. Best if cool whip becomes firm also.

Be sure to cover while in the freezer. Cut into squares.  

Lemon Pound Cake

½ pound (2 sticks) butter 2 cups sugar 2 cups flour 1 tablespoon fresh lemon juice 1 teaspoon vanilla 5 eggs

Cream the butter and sugar gradually; beat until light and fluffy. Sift flour and add to butter mix. Stir just enough to blend. Add lemon juice and vanilla, stirring well. Add eggs, one at a time. Mix well.

Pour batter into a greased and floured 10-inch Bundt pan.

Bake the cake at 350° F for about 75 minutes, or until toothpick inserted in center comes out clean. After 30 minutes of baking, cover cake closely with aluminum foil.

Cool in pan on a wire rack for 10 minutes before removing and placing on rack to cool. Cool thoroughly before cutting.

New York Cheesecake

2 pounds cream cheese, room temperature 4 ounces (1 Stick) butter, room temperature 1 teaspoon vanilla 1 ½ cups granulated sugar ½ cup less 1 tablespoon cornstarch 7 large eggs 2 cups whipping cream ¼ cup lemon juice

Adjust oven rack 1/3 down from top.

In a large bowl of an electric mixer beat cream cheese and butter until soft and smooth. Add vanilla, sugar, and cornstarch and beat until smooth. Beat in eggs, one at a time. On low speed, add whipping cream; scraping bowl as necessary. Mixture will be thin and very smooth. Add lemon juice last and beat only to mix.

Pour mixture into a foil-lined and buttered 13 x 9 x 2-inch baking dish. Place baking dish inside a larger roasting pan. Place in oven; pour hot water almost 1-inch deep in roasting pan.

Bake the cake at 350° F for 40-45 minutes; bake only until top is a pale golden brown. Remove from oven and take baking dish form hot water. Let stand until bottom of dish is completely cool. Cover cake with a large serving board or tray. (or a cookie sheet covered with foil). Holding tray and cake firmly together, turn them over. Remove cake pan and peel off foil. Refrigerate.

Peg's Note: This is delicious plain or with fresh berries and whipped cream.

Old Fashioned Strawberry Shortcake

1 quart strawberries 1/3 cup sugar Whipped cream

Rinse the berries under cold water; drain well. Hull and slice the berries and sprinkle with sugar; cover and let stand at room temperature for about one hour.

2 cups flour 1 tablespoon baking powder ½ teaspoon salt 3 tablespoons sugar ½ cup butter, chilled 2/3 to ¾ cup half-and-half, milk, or cream

In a food processor (or use a pastry cutter or fingertips), blend the flour, baking powder, salt and sugar. Cut butter into about 8 pieces and add to mixture. Blend until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork, stir in the cream just until dough is moist. Be careful not to overwork the dough. Turn the dough out onto a lightly floured surface. Fold the dough over on itself 2 or 3 times, until it holds itself together and is less sticky.

Gently pat the dough into a 6 x 12-inch rectangle about ¾-inch thick and cut into biscuits with a floured round cutter. Transfer to a buttered cookie sheet. Brush on a little milk or cream and sprinkle top with sugar, if desired. Bake for 10 – 15 minutes, until risen and golden brown. Cool on a wire rack.

Peach Pound Cake

1 cup butter, softened 2 cups sugar 6 eggs ¼ teaspoon baking soda ¼ teaspoon salt ½ cup sour cream 1 teaspoon almond extract 1 teaspoon vanilla extract 3 cups flour 2 cups diced fresh or frozen peaches Confectioner’s sugar

Grease and flour a 10-inch tube pan

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with the sour cream. Fold in the peaches.

Pour into the greased pan. Bake at 350ºF for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner’s sugar if desired.

Peanut Butter Pie

1 baked pie shell 2 3-ounce packages cream cheese ¾ cup powdered sugar ½ cup chunky peanut butter 2 tablespoons cream 2 cups whipped cream

Soften cream cheese; add sugar, peanut butter, and 2 tablespoons cream. Mix well. Add whipped cream. Pour into crust and refrigerate for several hours.

Peg's Note: You can spread a thin layer of whipped cream on top when set.

Toll House Pie

2 eggs ½ cup flour ½ cup sugar ½ cup firm-packed brown sugar 1 cup melted butter, cooled 1 package (6 ounces) chocolate chips 1 cup walnuts, chopped – optional 1 9-inch unbaked pie shell Whipped cream or ice cream for topping

In a large bowl beat eggs until foamy; beat in flour and sugars until well blended. Blend in butter; stir in chips and nuts. Pour into pie shell. Bake at 325° F for 60 minutes.

Peg's Note: This is a winner and easy to make!

Pineapple Perfection

Crust ½ cup butter, melted ¼ cup firmly packed brown sugar 1 cup quick or old fashioned rolled oats, uncooked 1/3 cup chopped nuts 1/3 cup shredded coconut ¼ cup flour

Filling 1 3-ounce package lemon flavored gelatin 1 cup boiling water 1 8-ounce can crushed pineapple 1 cup heavy cream 1 cup marshmallow crème

Combine ¼ cup butter and brown sugar in a skillet on low heat. Add oats, nuts, coconut, and flour; cook over low heat, stirring constantly, about 5 min. Keep 1/3 cup for topping. Add remaining butter to remaining crust mixture; mix well. Press into bottom of greased 9” spring form pan. Chill.

Dissolve gelatin in boiling water. Drain pineapple – reserving 1/3 cup liquid. Add reserved liquid to gelatin mixture; chill until slightly thickened. Whip gelatin mixture on high speed 2-3 minutes until almost double in volume. Beat cream until slightly thickened; add marshmallow to whipped cream; continue beating until stiff peaks form. Fold whipped cream and pineapple into gelatin mixture. Chill until the mixture mounds. Spoon over the crust and chill until firm. Sprinkle with reserved topping mixture. Makes a 9” round dessert. Excellent!

Andra Ferguson

Sour Cream Chocolate Cake

2 cups flour 2 cups sugar 1 cup water ¾ cup sour cream ¼ cup butter 1 ¼ teaspoon baking soda ½ teaspoon baking powder 2 eggs 4 ounces baking chocolate melted and cooled 1 teaspoon salt 1 teaspoon vanilla

Measure all ingredients into large mixing bowl and beat for 30 seconds on low speed, scraping bowl frequently. Beat 3 minutes at high speed. Pour the batter into one 9 x 13-inch or three 8-inch round pans.

Bake the cake at 350° F for about 40-45 minutes (9x13) or 30-35 minutes (8-inch). Bake until the top springs back from a light touch.

Peg's Note: The best chocolate cake!

Sour Cream Chocolate Frosting 1/3 cup butter, softened 3 ounces baking chocolate, melted 3 ½ cups confectioner’s sugar 6 tablespoons sour cream 2 teaspoons vanilla

Mix butter and chocolate thoroughly; blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

Strawberry Cake

2 layers sponge cake 8 ounces cream cheese 1 quart cool whip (large size) 1/3 cup sugar 1 pint strawberries

Split the layers of sponge cake. Blend the cream cheese and sugar well. Fold in half of the cool whip. Mash strawberries and fold into the cream cheese mixture. Spread between the cake layers. Frost the cake with the rest of the cool whip. Refrigerate.

Grandma LaBroad  

Strawberry Shortcake Cake

2 cups sugar 1 cup butter (2 sticks) 4 large eggs 1 cup milk 2 teaspoons vanilla extract 2 ¾ cups flour 2 ½ teaspoons baking powder ½ teaspoon salt 1 package strawberry gelatin

Cream butter and sugar; beat in eggs, milk, and vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to wet mixture. Pour batter into a greased 9 x 13-inch cake pan. Bake at 350° F for 25-30 minutes.

Prepare gelatin according to package.

After cake has cooled, poke holes with a straw. Pour gelatin mixture over cake (gelatin mixture should not have set). Top with fresh strawberries and top with whipped cream and garnish with extra strawberries.

Whipped Cream 2 tablespoon sugar 1 cup heavy whipping cream

Place metal bowl and whisk in freezer for 15 minutes. Place sugar into bowl and add whipping cream. Whisk until cream forms stiff peaks.

Hannah Greene

Strawberry Sour Cream Pie

1 unbaked 9-inch pastry shell 1 quart fresh strawberries 1 ½ cups sugar 1 cup all-purpose flour 1 cup sour cream ¼ teaspoon salt 2 tablespoons sugar (reserved)

Preheat oven to 450° F. Sort, rinse, and halve berries. Place evenly in pastry shell. Sift flour, sugar, and salt together; add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle with reserved sugar.

Bake for 10 minutes. Reduce oven to 350° F and bake another 30 minutes or until golden brown.

Andra Ferguson

Tomato Soup Cake

1 cup vegetable shortening 2 cups sugar 2 eggs 2 10 ¾-ounce cans tomato soup, undiluted 4 cups flour 4 teaspoons baking powder ½ teaspoon salt 4 teaspoons nutmeg 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2 cups seedless raisins

Cream shortening, sugar, and eggs till smooth and creamy. Add soup and baking soda; blend well. Add dry ingredients. Mix just to moisten. Fold in raisins. Pour into greased and floured 10” tube pan.

Bake at 350° F for 1 hr. or until toothpick inserted in center comes out clean. Cool for 15 minutes; invert, and cool on wire rack. Frost with recipe below.

Frosting ¾ cup butter 1 16-oz. Pkg. powdered sugar 4-5tablespoons cold milk 1 tsp. vanilla Dash of salt Andra's Note: A great, moist spice cake!

Andra Ferguson

---

Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES