MOMMAW'S PUMPKIN CAKE

4 eggs
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups sugar
1 cup oil
1 15-16 oz can of Libby's pumpkin

Cream sugar and eggs, then add oil and mix well. Stir dry ingredients together and then slowly add to the mixture a bit at a time. Add pumpkin last and mix together thoroughly. Pour into an ungreased tube or bundt pan and bake for 1 hour at 350 degrees. Cool in pan some before putting out on a cake plate. Loosen the sides with a knife and shake pan to make sure bottom is loose. Frost with cream cheese frosting.

Cream Cheese frosting

Mammaw's Carrot Cake

4 eggs
2 cups sugar
1 cup oil
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon black walnut flavoring
2 cups grated carrots
1 cup chopped nuts (black walnuts are best, but we use pecans or English walnuts)

Cream eggs and sugar, then add oil and mix well. Add dry ingredients, then carrots, vanilla, black walnut flavoring, and lastly nuts. Mix all ingredients together well and then pour into an ungreased tube/bundt pan. Bake 1 hour to 1 hour 15 minutes at 325 degrees.
Mammaw Smith used to make this often years ago. My mom (Granny) makes it often now. It keeps well and is better the second day. No frosting is necessary for this yummy cake. Some people put cream cheese frosting on their recipe for carrot cake but trust me...you won't want to do that to this cake.

Pumpkin Dessert

Filling:
6 eggs (slightly beaten)
3 cups Libby pumpkin
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ginger
2 cups milk
2 teaspoons cinnamon
1/2 teaspoon cloves

Topping:
1 box yellow cake mix
1 stick butter (1/2 cup)

Beat together all filling ingredients with mixer. Pour into a 9x13 baking dish. Cut 1/2 cup butter into one box yellow cake mix (I use Duncan Hines deluxe yellow cake mix). Spread lightly this mixture on top of the pumpkin mixture. Sprinkle with chopped nuts (pecans) if desired. Bake at 350 degrees for 50 minutes or until knife inserted into the middle of the filling comes out clean. Serve warm with whipped cream.

This recipe is like a rich pumpkin pie. I got it from Mrs. Heijermans when we were in candidate school to be missionaries in 1985. We love it and it's very quick and easy to prepare.

Easy Chocolate Chip Cookies

My mom passed this along to me quite some time ago, and I had forgotten about it until now. It was a big hit and will remain in our "keeper" pile for whenever we need something super easy and fun.

All you need:

1 yellow or chocolate cake mix
1/2 cup oil
2 large eggs
1 cup chocolate chips

Beat first three ingredients together until smooth and add chocolate chips. Bake on ungreased cookie sheets at 350 for 8-10 minutes and enjoy. (I will say, I think a little non-stick cooking spray couldn't hurt. I had a little trouble getting them off the trays)

Chocolate Cream Pie

I'm not sure where this recipe originated...but I think my mother perfected the art of making it. She made it for my dad's birthday most years. So what better time for me to whip it out than for my husband's 30th? And this time, I took pictures.

Ingredients:
1 cup sugar
2 squares baker's chocolate
5 Tbsp. flour
1/4 tsp. salt
2 cups milk
3 egg yolks, lightly beaten
2 Tbsp. butter
1 tsp. vanilla
1 pre-cooked, 9" pie crust


Unfortunately, I didn't have the time or ingredients for the perfect pie crust mentioned above. So, I had to make do with a standard. It bubbled when I cooked it, making the pie even more unsightly. But it was delicious. I can testify.
Directions:
In a large, microwavable bowl, place 1 cup of the milk and chocolate. Microwave at 30 second intervals until chocolate is melted. In another bowl, combine sugar, salt, flour, and other cup of milk. Mix well. Add to melted chocolate mixture. Cook in microwave for one-minute intervals until thick, stirring between each minute. Stir in egg yolks. Return to microwave and cook one minute longer, stirring once after 30 seconds. Remove from microwave. Add butter and vanilla. Pour into baked pie crust. Allow to cool at least 2 hours. Serve with whipped cream if desired. This can easily modified to cook on the stove top; however it does take more time than does the microwave version.

Oatmeal Cake

Pour:
1 1/2 cups boiling Water over
1 cup Oats and
1 stick of Butter

Blend together in a different mixing bowl:
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs

Mix in another bowl:
1 teaspoon Salt
1/2 teaspoon Nutmeg
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 1/2 Cups All Purpose Flour

Add the flour mixture to the sugars and egg mixture, then add the oats mixture. Bake at 350 for 35 minutes in a greased and floured 9 by 13 pan. While cake is still hot add the topping. I always double the topping. Topping must cool for 15 minutes before adding to cake so you can make it while cake is baking and have it ready.

Topping: (doubled)
1/2 Cup Sugar (1 cup)
1/4 Cup Butter (1/2 cup)
1/2 Cup Evaporated Milk (1 cup)
1 Egg Yolk (2 yolks)
Cook these until mixture boils. Remove from heat and add:
1 Cup Coconut (2 cups)
1 Cup Chopped Nuts (2 cups...sometimes I don't double this part)
1/2 teaspoon vanilla (1 teaspoon)
Let cool 15 minutes before putting on cake.
From Aunt Con

Dump Cake

1 20 Ounce Can Crushed Pineapple in syrup, undrained, about 2 1/2 cups
1 16 Ounce Can Cherry Pie Filling
1 Box Yellow or White Cake Mix
1/2 to 1 Cup Chopped Pecans or Walnuts (optional)
1 Stick (1/2 cup) of Butter or Margarine
Whipped Cream or Ice Cream (optional)

Preheat oven to 350 degrees.
Grease a 9 by 13 cake pan and dump undrained pineapple in the bottom of the pan and spread evenly. Cover with pie filling, then sprinkle the dry cake mix over all evenly. If desired sprinkle nuts on top of the cake mix. Cut butter into small pieces and dot the top. DO NOT MIX. Bake at 350 for 50 to 60 minutes. Serve warm or cold by dipping or dumping out with a spoon. Top with a dollop of whipped cream or a scoop of ice cream for a great dessert.

Chocolate Pudding--Mega Batch

1 1/2 Cups Sugar
1 Cup Cocoa
9 Tablespoons cornstarch (1/2 c. + 1T)
3/4 Salt

7 1/2 Cups Milk

4 1/2 teaspoons Vanilla


Mix together dry ingredients. Add enough of the milk to make a smooth paste, then whisk in the rest. Cook over medium heat until mixture thickens and comes to a boil. Stir constantly. Lower heat and cook 3 minutes longer boiling slightly and continuing to stir. Remove from heat and add vanilla. Stir and serve or pour into serving dishes, cover with wax paper to avoid a skin forming. Can be refrigerated and served with a dollop of whipped cream. We also like it hot with a bit of butter added if desired and bits of bread dropped in. Can also be made in the microwave stopping to stir every couple of minutes until thickened. Cook 3 more minutes stirring every minute. This is the recipe I use to make my chocolate pies. If I remember correctly this recipe will make 2 or 3 pies with a bit left over...depending on how full you make the pies.

Russian Teacakes--Mega Batch

Prepare a bowl of confectioner's sugar to roll cookies in when baked, and waxed paper to cool them on.

4 Cups Butter or Margarine (Softened not melted)
2 Cups Confectioner's Sugar
4 teaspoons vanilla
Cream together.

In another bowl mix together:
9 Cups all Purpose Flour
1 teaspoon Salt
3 Cups Finely Chopped Nuts

Work in the flour/salt/nuts. Mixture may be hard to mix...if you don't have a heavy duty mixer you should do this by hand.
Shape into balls. Bake on ungreased baking sheet at 400 for 10 to 12 minutes. Cookies will not look brown so watch your time carefully. As soon as you can handle the hot cookies, roll in a bowl of confectioner's sugar. Cookies will be very fragile so be careful. Set the rolled cookies on waxed paper to cool. When cool roll again in confectioner's sugar. Unbaked dough can be frozen in zip loc bags and thawed in refrigerator. Thaw and then continue to roll balls in confectioner's sugar and bake as above.

Granny's Refrigerator Crisps--Mega Batch

4 Cups Crisco
2 Cups Sugar
2 Cups Brown Sugar
4 Eggs

Cream together sugars and shortening. Add eggs and beat well.

In a separate bowl whisk together:
9 Cups Flour
2 teaspoons Soda
2 teaspoons Salt
8 teaspoons Cinnamon
2 teaspoons Nutmeg (freshly ground is great)
1 teaspoon Cloves

Stir into creamed mixture a little at a time.

Add:
2 Cups nuts, finely chopped (pecans)

Shape into 2 and 1/2 inch diameter rolls on wax paper. Freeze or refrigerate after wrapping logs in heavy duty freezer foil. Slice roll as thick or thin as you like...try both ways, one is crisper, the other chewier. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 for 5 to 7 minutes. Reminds me of being home for the holidays...My mom has made these since I was a child.

Chocolate Chip Cookies, Mega Batch

Mix together and set aside:
9 Cups All purpose Flour
4 teaspoons baking soda
1 teaspoon salt

In another bowl mix together:
4 Cups Crisco or Butter (softened, not melted)
3 Cups Sugar
3 Cups Brown Sugar
4 teaspoons vanilla
8 Eggs

Blend til smooth, then add flour mixture slowly...a cup or two at a time. It's really nice to have a good mixer for this.

Add:
48 ounces Chocolate Chips (8 Cups)

Stir together. I usually reserve about a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Spoon out onto UNgreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes.

TO FREEZE dough spoon out into a quart size ziploc freezer bag. Make sure dough gets into both corners well. Fill the bag carefully avoiding air pockets. Don't put a lot of dough into each bag...you want it to be about an inch thick. Seal the bag, leaving no air at the top. Bags will stack in the freezer and you will have a small batch of cookies ready anytime. You can score lightly with a dull object (I use my knuckle)so that cookies will break off in a neat row and you can bake two or three cookies or the whole bag. It makes getting them out easier, too. Hope you enjoy this trick as much as I have. Nice to have a quick snack or dessert when friends come by. Nothing smells as nice as cookies baking. Also another tip...these frozen cookies are great to give to a new mother. She can bake them when she wants to with very little trouble. I know you can now buy cookie dough, but this just tastes so much better.

Chocolate Chip Cookies

Mix together:
2-1/4 Cups All purpose Flour
1 teaspoon baking soda
1 teaspoon salt

In another bowl mix together:
1 Cup Crisco or Butter (softened, not melted)
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 teaspoons vanilla
2 Eggs

Blend til smooth, then add flour mixture slowly...a cup or two at a time.

Add:
12 ounces Chocolate Chips (2 Cups)

Stir together. I usually reserve a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Drop onto UNgreased cookie sheet. Bake at 375 degrees for 9 to 11 minutes.

Peanut Butter Cookies

1 Cups Shortening
1 Cups Sugar
1 Cups Brown Sugar
2 Eggs
1 teaspoons vanilla

Cream together.

In a separate bowl mix together:
3 Cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt

Slowly add to previous mixture, mixing well.

Stir in:
1 Cup Peanut Butter

Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes.

Peanut Butter Cookies--Mega Batch

3 Cups Shortening
3 Cups Sugar
3 Cups Brown Sugar
6 Eggs
3 teaspoons vanilla

Cream together.

In a separate bowl mix together:
9 Cups Flour
6 teaspoons Baking Soda
1 1/2 teaspoons Salt

Slowly add to previous mixture.

Stir in:
3 Cups Peanut Butter

Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes. Dough can be frozen in logs or just in zip loc bags. Defrost in refrigerator and make small balls and continue as above, or cut the logs and roll in sugar.

Family Recipe (No bake cookies)

½ cup milk
1 stick butter
2 cups sugar
1/3 Cup Cocoa

Prepare either wax paper or buttered platter to put the cookies on. I like to use wax paper myself but could use parchment paper. Mix together and bring to boil....boil one minute. I might let this boil 3 minutes, especially if I have doubled or tripled the recipe.

Remove from heat and Add:

3 Tablespoons peanut butter
1 teaspoon vanilla
3 cups oatmeal

Stir quickly and drop by spoonfuls onto wax paper. Should harden in an hour. If it hardens too quickly in the pan you can add up to half cup milk and stir together over low heat and try to spoon out again. Add the milk slowly and add just enough to liquefy the mixture. Careful not to burn. Drop as above.

Banana Bread

Mammaw Smith’s famous recipe

1 ½ cups mashed bananas (very ripe is best)
2 cups all purpose flour
½ teaspoon salt
1 teaspoon soda
1 cup sugar
½ cup shortening (Crisco solid)
2 eggs


Mash bananas and set aside. Stir/sift together flour, salt, and soda in a separate bowl and set aside. Mix shortening, sugar, and eggs in bowl with a mixer. When well blended add bananas, and flour mixture alternately. Pour into a loaf pan that has been greased and sugared. Bake 350º for one hour.

*********Note***************
If you have only one cup bananas, buttermilk may be added to make 1 ½ cups. Or make sour milk instead of buttermilk. 1 1/2 cups bananas are about 3 medium bananas.

Triple Recipe

4 ½ cups bananas
6 cups flour
1 ½ t. Salt
3 t. Soda
3 cups sugar
1 ½ cups shortening
6 eggs