Sharing some recipes from some of the folks from the past.

Mrs. Ward Barlow’s
Brazil Nut Spice Cake
Mix together:
1/3 cup shortening
1 cup sugar
2 well beaten eggs
3/4 cup finely chopped Brazil nuts.
Set aside:
1/2 cup strong coffee
Sift together:
1 1/2 cups flour
1/2 Tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. cloves
2 1/2 tsp. baking powder
Add to the beaten mixture alternating with the strong coffee.
Pour into two greased and floured single layer cake pans.
Bake at 375º for 35 minutes.
Frost with Brown Sugar Icing, and decorate with Brazil nuts.

Ann Richardson’s
Pecan Pie
3 eggs, beaten
1 cup dark Karo syrup
1 cup sugar
1/8 tsp. salt
2 tsp. vanilla
1 cup pecans
Mix well and put in deep dish unbaked pie crust.
Bake 1 hour at 350º or until the pie is set.

Helen Nottingham’s
2 pounds ground round steak, may use 1/2 pork
2 eggs, beaten
5 Tbsp. melted butter
1 medium onion, chopped
6 crackers, crushed fine
1 tsp. each, salt and pepper
1 small can mushrooms, chopped
4 tsp. catsup
Hard boiled eggs
Mix all ingredients, except hard boiled eggs
Put a layer of meat mixture in the bottom of a casserole dish.
Slice eggs on top in a row.
Cover with the rest of the meat.
Bake at 325º for about 1 hour, or until done.

In last week’s Blackberry Wine Cake recipe, the glaze uses only 1/2 cup of wine.

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