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D E S S E R T

Pumpkin Dump Cake
1 (29 oz. can pure pumpkin
12 oz. can evaporated milk
3 eggs
1 c. sugar
1 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. allspice
1 box yellow cake mix
1 c. chopped pecans
3/4 c. melted butter
1 box instant vanilla pudding
1-2 tsp. vanilla
1/2 of an 8 oz. tub of Cool Whip
Pecans (optional)

Preheat oven to 350 degrees. Mix first six ingredients until well blended and pour batter into a 9x13 greased pan. Sprinkle cake mix on top and then cover with pecans. Pour melted butter on top. Bake 50 minutes. Serve with or frost top with 1 box instant vanilla pudding - mixed according to directions along with 1-2 tsp. vanilla. After pudding sets up, add ½ of an 8 oz. tub of Cool Whip and mix well. Add 2 tsp. cinnamon, 3 tsp. nutmeg, 1 tsp. allspice to the mixture and stir well. Spread on top of cake. Pecans (optional) on top of cake.

Kay Hamman - Maurertown
(1st Place Winner)

Reese Bars

Combine first 6 ingredients with 2 T. water in large bowl. Beat until well blended and mixtures forms into ball. Put in 9x13 pan.  Melt chocolate chips with oil in microwave on high 1-2 minutes. Pour over mixture. Chill. Cut into bars.

Denise Derflinger - Front Royal
(3rd Place Winner)

Pineapple Jell-O Dessert
1 pkg. lime Jell-O
(8 oz.) cream cheese, room
temperature
1 c. crushed pineapple
1 c. pineapple juice
Dissolve Jell-O with 1 cup of hot water and 1 c. pineapple juice. Let cool until thickens in refrigerator. Beat cream cheese into Jell-O until smooth; add crushed pineapple and pour into mold. Refrigerate until set.

Emalee Berry - Front Royal

Wanda Gould - Front Royal

Jimmye Ann’s Cake
2 c. flour
2 c. sugar
1 stick margarine
1 c. water
3/4 c. oil
4 T. cocoa
3 eggs
1/2 c. buttermilk
1 tsp soda
Place flour and sugar in mixing bowl. In sauce pan, boil margarine, water, oil and cocoa. Stir into flour, sugar mixture. Stir soda into buttermilk. Add eggs. Add this mixture to flour mixture. Pour into large sheet cake pan (greased & floured) and bake at 325 degrees for 45 minutes or until done.
Icing:
4 T. cocoa
1 1/4 stick margarine
1/4 c. canned milk - carnation
1 box 10-X sugar
1 tsp. vanilla
Combine ingredients except vanilla in sauce pan until boiling. Remove from heat. Add vanilla. Beat with mixer. Pour over warm cake.

Doris Dodson Smedley - Front Royal

Yankee Cheese Cake - 'No crust needed'
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
4 eggs
1 tsp. vanilla
Cream sugar and cheese; beat in eggs, one at a time. Stir in vanilla. Bake approximately 30 minutes in buttered 9 inch pie plate. Chill - add topping of cherries, blueberries or any favorite. *To make sheet cake size - double everything
Ms. Barbara A. Wright - Woodstock
Blackberry Cake
1 c. shortening
2 c. sugar
2 eggs
3 c. flour
2 tsp. soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
2 c. blackberries
1 c. raisins, if desired
Mix shortening, sugar until fluffy; add eggs and add all dry ingredients with a few blackberries at a time. Then add raisins, if desired. Bake in a 350 degree oven for 35 minutes or until done. Ice with favorite frosting.

Elaine Burke - Front Royal

Amish Butterscotch Pie
Serves 6-8
1 1/4 c. milk
2 eggs
1 c. brown sugar
1/2 c. sugar
2 T. butter
1 1/2 T. flour
1/4 tsp. salt
1 tsp. vanilla extract
1-9” baked pastry pie shell
Combine all ingredients except
vanilla in a blender and combine well. Cook mixture over low heat in a saucepan until thickened- watch carefully. Stir in vanilla. Pour the mixture into the baked pie shell and bake for 8-10 minutes at 400 degrees. Be careful not to brown the top of the pie. Serve with whipped cream.

Mary Ann Williams - Strasburg

Poppy Seed Cake
Serves 14
2 2/3 c. sifted flour
1 1/4 tsp. baking
powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter
1 3/4 c. sugar
1/3 c. poppy seeds
5 eggs, separated
1 T. grated lemon rind
1 c. buttermilk
Grease and flour bundt pan. Sift lour, baking powder, soda and salt. Beat butter and 1 1/2 c. sugar in large bowl, until light and fluffy. Beat in egg yolks, one at a time. Add sifted dry ingredients with buttermilk and egg yolk mixture alternately. Start and end with dry ingredients. Beat well after each addition. Beat until smooth. Beat in poppy seed and lemon rind. Set aside. Beat egg whites until foamy. Gradually beat in remaining sugar (1/4 c.) until they stand in peaks. Fold into batter. Bake 325 degrees for 55 minutes. Sprinkle with 10 X sugar while hot, if desired.

Elaine Burke - Front Royal

Harvest Pie
Serves 12
1 pkg. (15 oz.) ready-to-roll pie
crusts or homemade for 9 inch
double crust pie
1 1/2 lbs. Granny Smith apples,
peeled, cored and sliced
(about 6 c.)
1 lb. pears, peeled, cored and
sliced (about 3 c.)
1/2 c. dried cherries
2/3 c. plus 1 T. sugar
1/3 c. sliced natural almonds
1/4 c. flour
1 tsp ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 egg, lightly beaten with
1 tsp. water
Heat over to 400 degrees. Fit 1 piecrust into a 9 inch pie plate and refrigerate until ready to fill. In a large bowl, gently mix together apples, ears, cherries, 2/3 c. sugar, almonds, flour, cinnamon, nutmeg and salt. Pour into prepared piecrust.
Roll out second pie crust and cut out 6 evenly-spaced circles or other desired shape with a 1 inch cookie cutter reserving the cut-outs. Place pie crust over filling and pinch top and bottom edges together. Brush lightly with egg wash and place cutouts randomly over crust. Brush cutouts with egg wash. Sprinkle remaining 1 T. sugar over pie. Bake 400 degrees for 20 minutes. Cover edges with aluminum foil and reduce heat to 350. Bake additional 35 minutes or until nicely browned and bubbly.

Josette Kellor - Winchester

7-Up Cake
1 box yellow cake mix
1 box vanilla instant pudding
4 eggs
3/4 c. vegetable oil
1 bottle 7-Up (8 oz.)
Combine first 4 ingredients, beat until light and fluffy. Add 7-Up and beat well. Pour in greased 9x12x2 pan. Bake at 350 degrees for about 40 minutes. Remove from oven and cover with icing.
Icing for 7-Up Cake:
2 eggs, beaten
1 1/2 c. sugar
1 T. flour
1 c. crushed pineapple
1 c. coconut
Blend sugar and flour. Combine with beaten eggs, margarine, and pineapple in sauce pan and cook until thick. Add coconut, stirring until blended. Pour over hot cake.

Linda Bott - Strasburg

Black Forest Trifle
1 small box chocolate pudding
mix (cook)
2 c. skim milk
2 c. nonfat whipped topping,
thawed
1 can reduced calorie cherry pie
filling
1/4 c. cherry flavored liqueur
(optional)
1 (15 oz.) fat free chocolate
pound cake
(try Entenmann’s)
Prepare pudding according to package directions, set aside to cool. Cut pound cake into 1 inch cubes. Place half of cubes in a glass trifle dish. Drizzle with half of the liqueur. Top with half of the cherry filling. Then spread with half of the pudding, and half of the whipped topping. Repeat layers. Cover and chill overnight or at least 8 hours.

Reverend Margaret Mitchell - Front Royal

Chiffon Fruitcake
Serves 12
2 c. plus 2 T flour, divided
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
7 eggs, separated
3/4 c. water
1/2 c. vegetable oil
2 tsp. grated lemon peel
2 tsp. vanilla extract
1/2 tsp. cream of tartar
3/4 c. finely chopped candied
cherries
1/2 c. finely chopped pecans
1/4 c. finely chopped mixed
candied fruit
In a large mixing bowl, combine 2 c. flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. In another mixing bowl beat egg whites and cream of tarter until soft peaks form; fold into batter. Toss cherries, pecans and candied fruit with remaining flour; fold into batter. Pour into an ungreased 10 inch tube pan. Bake 325 degrees for 55-60 minutes or until top springs back when lightly touched. Immediately invert cake pan; cool completely. Carefully run a knife around edge of pan to loosen. Remove cake from pan and place on serving plate. Serve with whipped topping with 1/2 tsp. cinnamon added if desired.

Edna Patterson - Maurertown

Blitz Torte with Custard
1/2 c. soft shortening
1 1/4 c. sifted confectioner’s sugar
6 eggs
1 c. plus 6 T. sifted flour
1 tsp. baking powder
3/4 tsp salt
3 T. milk
1 c. plus 2 T. sugar
1/2 c. shaved almonds blanched
2 c. heavy cream
2 tsp. vanilla
Sweetened whipped cream
Mix shortening, sugar well. Beat in 4 egg yolks. Sift 1 c. flour, baking powder and 1/4 tsp. salt together. Blend into egg mixture. Stir in milk. Spread batter in 2 greased, floured, 8” cake pans. Beat 4 egg whites until frothy, beat in remaining confectioners sugar and 1/2 c. sugar until stiff. Spread meringue over batter. Sprinkle with 2 T. sugar and almonds. Bake at 325 for 35 to 45 min. Cool layers.
Filling: Mix remaining sugar, salt, flour in saucepan. Stir in 1 tsp. milk. Bring to boil over low heat, stirring constantly. Boil 1 minute. Beat remaining eggs, stir small amount of hot mix into eggs. Seir back into pan, bring to boil. Remove from heat, cool. Stir in vanilla. Spread torte layers, meringue side up.

Reverend Margaret Mitchell - Front Royal

Pear Cake
Serves 12
2 eggs
1 c. salad oil
2 c. sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 T. water
2 c. flour
2 tsp. cinnamon
3/4 tsp. salt
1/4 tsp. nutmeg
3 large pears, peeled and cut into
1/2 inch pieces
Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan. In a large mixing bowl; beat eggs with oil until foamy. Add sugar, vanilla, baking soda and water. Beat until smooth. Add flour, cinnamon, salt and nutmeg. Beat until smooth. Fold in pears. (Dough will be very stiff) Spread evenly in pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Edna Patterson - Maurertown

Strawberry Pie
Glaze:
1 c. sugar
3 T. cornstarch
1/4 tsp. salt
1 1/2 c. water with 1/2 tsp. lemon
juice OR 12 oz. 7-up
1/2 tsp. Kirsch Extract
(I use Almond Extract)
dash cinnamon
3 drops strawberry oil
6 drops red food colors
Butter Pecan Pie Crust:
1c. flour
1/4 c. brown sugar
1 stick margarine
1/4 c. pecans, chopped
1 qt. strawberries
Glaze: Mix ingredients together; cook for 2 minutes. Stir, cook 1 minute. Stir constantly for 5 - 5 1/2 minutes. It won’t be overly thick. Add food coloring until right color, strawberry oil, and extract.
Crust: Blend all ingredients together. Will be crumbly; add nuts. Press into a 9-inch pie plate. Chill. Bake 375 degrees for 12-15 minutes. Mix berries with glaze and pour into shell. Chill.

Becky Franks - Front Royal

Zuchinni Brownies
2 c. grated, peeled zuchinni
2 c. flour
1 1/4 c. sugar
3/4 tsp. salt
1 1/2 tsp. baking soda
1/2 c. cocoa
1/2 c. nuts
2 eggs
2 tsp. vanilla
1/2 c. oil
Mix ingredients together. Spread into a 9x13 greased pan. Bake 350 degrees for 18-20 minutes.

Becky Franks - Front Royal

Impossible Pumpkin Pie
3/4 c. sugar
1/2 c. Bisquick baking mix
2 T. margarine or butter
1 can (13 oz) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand mixer. Pour into plate. Bake until knife inserted in center comes out clean, 50-55 minutes. Garnish with cool whip if desired. The pie does the impossible by making its own crust.

Sue Hensley - Maurertown

Soft Ginger Snaps
3/4 c. butter, softened
2 c. sugar
2 eggs
1/2 c. molasses
2 tsp. vinegar
3 3/4 c. flour
1 1/2 tsp. baking soda
2 1/2 tsp. ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
Cream butter and sugar together; add eggs, molasses and vinegar. Add dry ingredients until well blended. Chill dough for several hours or over night. Form dough into 3/4 inch balls. Roll each ball in granulated sugar. Bake on greased cookie sheet - regular oven 350 degrees for 12 minutes OR convection oven 325 degrees for 6-7 minutes. Makes 4 dozen cookies, if dropped with a cookie scoop.

Sally Hockman - Strasburg

Brownies
2/3 c. butter
4 squares unsweetened chocolate
(Hershey’s or Baker’s)
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. nuts (optional)
Melt butter and chocolate; add egg, sugar and vanilla. Mix and add dry ingredients. Pour into a greased 9x13 inch pan. For regular oven - bake 350 degrees for 30-35 minutes; for convection oven - bake 325 degrees for 25-30 minutes. Cool and cut into squares.

Sally Hockman - Strasburg

Banana Oatmeal Cookies
Makes 4 dozen
1 c. sugar
1 c. butter-flavored shortening
2 eggs
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
3 medium ripe bananas, mashed
2 c. quick cooking oats
1 c. (6 oz.) semisweet
chocolate chips
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon. Add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonful onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Immediately remove cookies to wire racks to cool.

Edna Patterson - Maurertown

Mom’s Old Time Cherry Puddin
3/4 c. sugar
2 eggs, beaten
3 T. melted margarine or butter
2 - 2 1/4 c. flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla
1-1 1/2 qts. drained cherries
Mix sugar, eggs and butter. Add dry ingredients and mix well. Stir in cherries. Bake 350 degrees in a greased 9x13 pan for 45-50 minutes or when toothpick inserted comes out clean. Eat with sugar and milk in bowl. This is a very old recipe of my mother’s.

Fay Kline - Edinburg

Broiled Pineapple Dessert
Serves 2
1 can (8 oz.) unsweetened sliced
pineapple, drained & patted dry
2 tsp. brown sugar
1/4 tsp. ground cinnamon
1/4 c. miniature marshmallows
In an ungreased 9 inch square baking pan, overlap pineapple in two stacks of two slices each. Combine sugar and cinnamon; sprinkle over pineapple. Broil 4-6 inches from heat for 1-1 1/2 minutes or until sugar is melted. Top with marshmallows; broil 1-1 1/2 minutes longer or until marshmallows are golden brown. Diabetic Exchanges: 1 fruit, 1/2 starch

Kay Hamman - Maurertown

My Best Pound Cake Ever!
1 1/4 c. sugar
2/3 c. shortening (I use Crisco)
3 eggs
2/3 c. milk
1 tsp. lemon or vanilla extract
(I use French vanilla extract)
2 c. flour
1/2 tsp. baking powder
1 tsp. salt
Cream sugar and shortening. Beat in eggs. Add milk and extract. Combine flour with baking powder and salt into batter. Mix well. Pour into a greased and floured large loaf pan. Bake 350 degrees for 25 minutes. This recipe freezes well.

Sharon Lutz-Henson - Strasburg

Mile High Strawberry Pie
Serves 6-8
1/2 c. heavy cream
1 tsp. vanilla
10 oz. pkg. frozen
strawberries, thawed
3/4 c. sugar
2 egg whites
1 T. lemon juice
1/8 tsp. salt
1-9 inch baked pie shell
Whip heavy cream with vanilla in a chilled glass bowl and refrigerate. Beat strawberries, sugar, egg whites, lemon juice in a large glass/metal bowl, until stiff. Fold the cream mixture into strawberry mixture and blend thoroughly. Spoon into a baked pie shell and freeze overnight. Serve right from the freezer.

Mary Ann Williams - Strasburg

French Apple Pie
Serves 8
Unbaked 9 inch pie shell
7 c. sliced apples
2/3 c. sugar
1/2 tsp. ground cinnamon
1 1/2 T. butter
Combine apples, sugar, cinnamon. Pour into pie shell. Dot with butter and sprinkle with topping. Bake in 400 degree oven 50 minutes or until apples are tender.
Topping:
1 c. flour
1/2 c. brown sugar, firmly packed
1/4 tsp. ground cinnamon
1/2 c. butter
Combine dry ingredients and cut in butter until crumbly. Sprinkle on top of pie.

Martha Jane Gochenour - Woodstock

Blueberry Angel Dessert
Serves 12-15
1 pkg. (8 oz.) cream cheese,
softened
1 c. confectioners’ sugar
1 carton (8 oz.) frozen whipped
topping, thawed
1 prepared angel food cake (14 oz.),
cut into 1 inch cubes
2 cans (21 oz.) each blueberry
pie filling
In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into a ungreased 13x9 pan; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.

Louise Clatterbuck - Front Royal

Ugly Duckling Cake
1 pkg. yellow cake mix
2 1/2 c. coconut
1/2 c. packed brown sugar
1/2 c. butter
1/2 c. evaporated milk
1 (16 oz.) can fruit cocktail
2 eggs
1/2 c. chopped nuts
1/2 c. sugar
Combine cake mix, undrained fruit, 1 c. coconut and eggs. Blend, beat at medium speed for 2 minutes and pour into greased 9x13 pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in remaining coconut. Spoon over warm cake.Top with whipped topping if desired.

Charlene Brill - Wardensville, WV

Apple Butter Cake
2 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
confectioner’s sugar (last)
1 egg
1 c. apple butter
3/4 c. plain yogurt
1/4 c. vegetable oil
1/2 c. raisins
1/2 c. chopped walnuts
In a large bowl, combine flour, sugar, baking soda, cinnamon, salt and nutmeg. In another bowl, whisk the egg, apple butter, yogurt and oil. Stir into dry ingredients just unit moistened. Fold in raisins and walnuts. Pour into a greased and floured 10” fluted tube pan. Bake 350 degrees for 45-50 minutes or until toothpick inserted comes out clean. Remove and cool for 10 minutes. Dust with confectioner’s sugar.

Charlene Brill - Wardensville, WV

German Chocolate Cake
1 pkg. German Chocolate
cake mix (Duncan Hines)
3 eggs
1 1/3 c. water
1/2 c. oil
1/2 c. sugar
1 (8 oz.) pkg. Philadelphia
cream cheese
3/4 c. chocolate chips, miniature
In a large bowl, mix cake mix, oil, eggs, water and beat. Then add 1/2 of the chocolate chips. Pour mixture into a greased and floured 9x13 pan.
In a small bowl mix sugar and cream cheese; beat well. Drop by teaspoonful over cake mix and swirl with a knife. Then put the rest of the chocolate chips on top. Bake 350 degrees for 30-35 minutes.

Mary Ann Williams - Strasburg

Brownie Mousse
1 pkg. brownie mix
Mix according to directions on box and bake in a 10-inch spring form pan. When cool, leave in pan.
Chocolate Mousse Filling:
2 1/2 c. heavy whip cream
1/2 c. milk
1 large box instant chocolate
pudding
Mix above ingredients together until stiff and refrigerate.
White chocolate topping:
1 small box instant white chocolate
pudding
1 1/2 c. milk
Mix above ingredients together and refrigerate. After brownie is cooled, leave in pan and spread chocolate mousse on top. Spread white
chocolate on that. Sprinkle with chocolate shavings or jimmies. When ready to serve, run a knife around edge of pan and unbuckle. Place on plate leaving spring form bottom in place, so you can replace spring form around cake neatly to refrigerate

Brigitte Smith - Edinburg

Lisa’s Favorite Cake
1 box of super moist vanilla
cake mix
1 can of diet orange soda
1 can of crushed pineapple
(drained)
1 can of mandarin oranges
(drained)
Cool Whip
One box of super moist vanilla cake mix. Mix it with one can of diet orange soda. Bake according to directions on the cake box. Let cake cool. Drain 1 can of crushed pineapple and one can of mandarin oranges. Spread on cake and then spread on a thin layer of low fat Cool Whip and refrigerate. This cake is better the next day and is not too fattening.

Jane C. Turner - Kallenborn

Sinful Chocolate Cake
1 box chocolate cake mix
1 stick butter, softened
2 eggs
In mixer, combine cake mix, butter and eggs. Pat out in a 9x12 sprayed baking dish.
Filling:
1 (8 oz.) pkg cream cheese
1 egg
4 T. cocoa
1 stick melted butter
1 (16 oz.) box confectioners sugar
1/2 c. nuts or pecans
Beat cream cheese and egg. Add cocoa and melted butter. Slowly add sugar until well blended. Stir in nuts. Spread over cake batter. Bake 350 degrees for 45-50 minutes. Will be soft in middle. Cool.

Keith Menefee - Front Royal

Apple Cream Cheese Pie
1 (8 oz.) cream cheese, softened
1/2 c. confectioners sugar
1 tsp. vanilla
1 (8 oz.) carton Cool Whip
1 graham cracker crust (9 inch)
1 can apple pie filling
dash of ground cinnamon
In large bowl, beat cream cheese and sugar until smooth; add vanilla. Fold in whipped topping. Pour into crust. Top with pie filling, sprinkle with cinnamon. Refrigerate at least 2 hours before serving. Tip: Can use any pie filling.

Margie Beulke - Front Royal

Easy Chocolate Cake
1 (3.9 oz.) instant chocolate
pudding
1 pkg. devils food cake mix
3/4 c. semi-sweet chocolate chips
3/4 c. chopped nuts
Prepare pudding mix as directed on package in large mixer bowl; add dry chocolate cake mix until completely blended. Pour into a 13x9 inch prepared pan. Sprinkle with chocolate chips and cover with nuts. Bake 350 degrees for 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan; cut and enjoy.

Margie Beulke - Front Royal

Coconut Delight
Serves 16-18
3/4 c. butter
1 1/2 c. flour
3/4 c. finely chopped pecans
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese,
softened
3 c. frozen whipped topping,
thawed
2 (3 1/8 oz) pkg. coconut cream
pudding and pie filling
1 (21 oz.) can cherry pie filling
Toasted coconut (optional)
Using a pastry blender or two knives, cut butter into flour until mixture is the consistence of coarse meal. Add pecans, and press into a 13x9 pan. Bake 350 degrees for 20 minutes or until golden brown; cool. Gradually add sugar to cream cheese, beating mixture well. Fold in 1 c. whipped topping and spread mixture in cooled crust. Prepare pudding according to package directions. Cool and spread over cream cheese layer. Top with cherry pie filling; spread with remaining whipped topping. Sprinkle with toasted coconut, if desired. Refrigerate for several hours.

Polly Burkholder - Star Tannery

Southern Spicy
Gingerbread
2 eggs
3/4 c. brown sugar
3/4 c. molasses
3/4 c. melted shortening
2 1/2 c. flour
2 tsp. soda
2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. baking powder
1 c. boiling water
Add beaten eggs to the sugar, syrup and melted shortening. Add the dry ingredients, which have been mixed and sifted. Add the hot water last. Bake in 2 loaf pans or tube pan at 350 degrees for 30-40 minutes or until done. May be topped with cool whip when served.

Jeanette Guess - Bedinburg

Three-Step Luscious Lemon Cheesecake
Serves 8
2 pkgs. (8 oz.) each cream
cheese, softened
1/2 c. sugar
1/2 tsp. grated lemon peel
1 T. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 graham cracker pie crust
Preheat oven to 350 degrees. Beat cream cheese, sugar, lemon peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.

Jeanette Guess - Edinburg

Lemon Lover’s Pound Cake
Serves 12
1 c. butter (no substitutes),
softened
3 c. sugar
6 eggs
5 T. lemon juice
1 T. grated lemon peel
1 tsp. lemon extract
3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. sour cream
Icing:
1/4 c. sour cream
2 T. butter, softened
2 1/2 c. confectioner’s sugar
3 T. lemon juice
2 tsp. grated lemon peel
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing: in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioner’s sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

Polly Burkholder - Star Tannery

Pumpkin Pie Cake
1 (29 oz.) can pumpkin
4 eggs
1 c. evaporated milk
1 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1 pkg. yellow cake mix
(18.25 oz.)
1 c. melted
butter or
margarine
1 c. chopped nuts
Mix first 7 ingredients and pour in a 9x13 pan. Sprinkle dry cake mix over batter. Pour melted butter over cake mix. Sprinkle nuts over all. Bake 1 hour at 350 degrees or until knife inserted comes out clean.

Jeanette Guess - Edinburg

Peanut Butter Pie
1 c. peanut butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 T. melted butter
1 c. whipping cream, whipped
1 T. vanilla
1 graham cracker crust
Cream together peanut butter, cream cheese and sugar. Stir in butter, whipped cream and vanilla. Mix well. Pour into crust. Chill 4-5 hours until set.

Laura Ritenour - Middletown

Carrot Cake
3 c. grated carrots
1 1/2 c. oil
4 eggs
1/4 tsp. salt
1 1/2 tsp. cinnamon
2 c. sugar
3 c. flour
1 tsp. soda
2 tsp. baking powder
Mix oil, eggs, and sugar with a whisk. Add all other ingredients to egg mixture and mix well. Pour into 3 lightly greased and floured 9 inch pans. Bake 300 degree oven for 30 minutes. Cool in pans for 10 minutes. Remove from pans onto cooling racks. Frost when cool.
Frosting:
8 oz. cream cheese, softened
1/3 c. margarine
1 tsp. vanilla
4 c. powdered sugar
Beat until fluffy. Put between layers and on top of cake. Refrigerate. You can put pecans on top of cake. When cake is frosted, you can put a straw in center of cake to keep layers from sliding off.

Mille Gill - Woodstock

Fruit Cobbler
1 can pie filling
(cherry, peach or other)
1 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 beaten eggs
2 T. sugar
1/4 tsp. salt
1/4 c. milk
Put pie filling in 9 inch pie plate or casserole dish. Blend flour, sugar, baking powder and salt. Cut in butter till mixture is crumbly. Mix egg and milk and stir in just to moisten. Spread over filling with spoon. Bake at 375 degrees for 20-25 minutes. Serve warm or cool.

Jeanette Guess - Edinburg

Earthquake Cake
1 box German chocolate cake mix
1 c. coconut
1 c. chopped pecans
1 stick butter
8 oz. cream cheese
1 lb. box confectioner’s sugar
Grease and flour a 9x13 inch pan. Put coconut and pecans in bottom of pan. Mix cake mix according to package. Pour mix over coconut and nuts. Mix cream cheese, butter and sugar together. Put gobs of this all over cake mixture. Bake 350 degrees for 45 minutes. Do not bake longer - it sets as it cools.

Carol Boyer - Fort Valley

Peanut Butter Pie
8 oz. cream cheese, softened
8 oz. cool whip, thawed
1 c. peanut butter
3/4 c. powdered sugar
Cream together cream cheese and peanut butter with mixer. Add powdered sugar and beat. Add cool whip and beat until fluffy. Put in 9 inch graham cracker crust. Drizzle with chocolate syrup. Refrigerate.

Millie Gill - Woodstock

Pralines
2 c sugar
1 c. buttermilk
1/2 tsp. soda
1 pinch salt
2 T. clear Karo syrup
2 T. butter or margarine
2 1/2 c. pecans
Cream sugar, milk, soda, salt and Karo. Boil 5 minutes; stir often. Add butter and pecans. Stir for 5 minutes. Remove from heat. Cool for 1 minute. Beat until creamy and drop by teaspoon onto wax paper. Let cool 1 hour before removing from paper. Store in a cool place.

Carol Boyer - Fort Valley

Chocolate Sauerkraut Cake
1 1/2 c. sugar
2/3 c. shortening
3 eggs
1 1/4 tsp. vanilla
1/4 tsp. salt
1/2 c. cocoa
2 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. water
2/3 c. sauerkraut chopped, rinsed
and drained well
Cream sugar and shortening. Add eggs; mix well. Add vanilla, salt and cocoa. In a separate bowl, sift flour, baking soda and baking powder. Add water, mix well. Add to creamed mixture then fold in sauerkraut. Bake in greased and floured pans 30-40 minutes at 375 degrees. Cake is moist and chewy; you do not taste the sauerkraut. Great with caramel pecan icing or cream cheese icing.

Laura Ritenour - Middletown

Pecan Pie
3 eggs
1/2 c. sugar
1 T. flour
1 c. dark corn syrup
1 c. chopped pecans
1 tsp. vanilla
2 T. butter
Beat eggs well; add sugar and cream well. Add remaining ingredients and blend. Pour into a tender pie shell land bake at 300 degrees for about 45 minutes. Roasted pecans give a different taste that I like.

Carol Boyer - Fort Valley

Crème Cheese Pound Cake
3 sticks butter
8 oz. cream cheese
3 c. sifted flour
3 c. sugar
6 eggs
Cream until fluffy the butter, cream cheese and sugar. Add the eggs, one at a time while alternating with flour. Put in mold pan. Bake in 250 degree oven for 2 hours.

Emma Wagner - Woodstock

Seven Layer Cookie
1/2 c. melted butter
1 c. graham cracker crumbs
Combine together and press in a 9x13 pan.
1 c. coconut
1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 (15 oz.) can sweetened
condensed milk
Layer coconut, both chips and nuts in layers on top of crumbs. Pour sweetened condensed milk over all. Spread evenly. Bake 350 degrees for 25-30 minutes.

Jeanette Guess - Edinburg

Mincement for Pie (Green Tomatoes)
2 1/2 qts. green tomatoes, chopped
1 T. salt
Mix tomatoes and salt. Set one hour; drain and boil 5 minutes.
3 qts. chopped apples
1 1/2 lbs. raisins
4 c. brown sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. ginger
1/2 c. vinegar
Mix together with tomatoes and bring to boil. Pack into quart jars and can 10 pounds of pressure for 25 minutes. When baking a pie, pour into pie shell and bake 45-60 minutes at 350 degrees.

Carol Boyer - Fort Valley

Scripture Cake
1 c. Judges 5:25
1 c. Jeremiah 6:20
1 T. I Samuel 14:25
3 T. Jeremiah 17:11
1 c. I Samuel 30:12
1 c. Nahum 3:12
1/4 c. Numbers 17:8
2 c. I Kings 4:22
Season to taste with:
II Chronicles 9:9
Pinch Leviticus 2:13
1 tsp. Amos 4:5
3 T Judges 4:19
Cream together the first 3 ingredients. Beat in 3 Jeremiahs, one at a time. Add next 3 ingredients and beat a gain. Sift together Kings, Chronicles, Leviticus and Amos. Add to first mixture. Lastly, add Judges. Bake 325 degrees in a greased tube pan for 1 1/2 hours or until done.

Emma Wagner - Woodstock

Lemon Crackers
1 oz. baking ammonia
1 bottle oil of lemon
2 1/2 c. sugar
1 pint sweet milk
1 pint lard
2 eggs
Flour enough to make soft dough
Mix lard, sugar and eggs. Add oil of lemon. Heat milk in microwave enough to dissolve baking ammonia. Alternate flour and milk together, enough flour for a soft dough. Roll out on floured surface to 1/4 inch thick and cut with cookie cutters. Bake on greased cookie sheet at 350 degrees for 10-12 minutes or until lightly brown.

Emma Wagner - Woodstock

Banana Pudding
20 vanilla wafers, finely crushed
1 T. butter, melted
2 (8 oz.) cream cheese
1/2 c. powdered sugar
1 (8 oz.) tub cool whip, divided
3 medium bananas
3 c. fat free milk
2 (4 oz.) vanilla instant pudding
1/2 square baking
chocolate, grated
Mix wafers and butter. Press into bottom of 13x9 pan. Mix cheese and sugar until well blended. Gently stir in 1 1/2 c. whipped topping. Spoon mixture evenly over pan. Cut bananas and place over cheese mixture. Pour milk over dry pudding mixture. Whip with wire whisk for 2 minutes. Spread over bananas. Spread remaining cool whip and sprinkle with grated chocolate. Refrigerate at least 3 hours before serving.

Emma Wagner - Woodstock

Grandma’s Old Fashioned Rice Pudding
4 T. rice, old fashioned
6 T. sugar
1/2 tsp. nutmeg
1 qt. milk
butter
Grease baking dish with butter, add rice and sugar, sprinkle with nutmeg; pour in milk, add a lot of butter. Bake 400 degrees approximately 20-30 minutes. Stir down bubbling milk once in a while. It thickens when it’s cool.

Virginia Berry - Front Royal

Bake & Sleep Cookies
2 egg whites (room temperature)
1 small pkg. chocolate bits
1/2 c. sugar
1 c. ground nuts
Beat egg whites until stiff; add sugar. Slowly fold in nuts and chocolate bits. Cover cookie sheet with aluminum foil. Drop by teaspoons on foil. Preheat oven to 350 degrees. Before you put cookies in oven, turn oven off. Leave overnight or at least 3 hours.

Clara Funk - Mt. Jackson

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