From the kitchen of Sarah Ryan – Parkview Church of God
Caramel Apple Dip
1 (8-oz.) pkg. cream cheese, softened
1 cup brown sugar
1 tsp. vanilla
1/4 cup chopped nuts (optional)
Apple slices
Beat cream cheese, brown sugar and vanilla together until smooth.
Serve with apple slices.
Sprinkle chopped nuts on apples, if desired.
From the kitchen of Mrs. Valerie A. Smithhart — Vicksburg, Mississippi
Bodacious Buttermilk Pie
1/2 cup butter
2 cups sugar
3 T. all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1 unbaked 9-inch pie shell
Cream butter on high speed of mixer.
Gradually add sugar, beating well.
Add flour and beat until smooth.
Add eggs and beat until well blended.
Add buttermilk and vanilla; beat well.
Pour filling into pie shell.
Bake 5 minutes at 400 degrees.
Reduce heat to 350 degrees and bake an additional 45 minutes, or until set.
Cool to room temperature; chill.
From’Our Favorites,’ Unobee Chapter, Daughters of the American Revolution
7-Up Pound Cake
3 cups sugar
2 sticks margarine
1/2 cup shortening
5 eggs
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. lemon juice
1/4 tsp. salt
1 cup 7-Up
3 cups sifted flour
Cream sugar, margarine and shortening.
Add eggs, one at a time, beating after each addition.
Add extracts, lemon juice and salt.
Add flour and 7-Up alternately, beginning and ending with flour.
Pour batter into greased and floured Bundt pan. Bake at 325 degrees (do not preheat oven) for about 1 hour. Test for doneness.
Cool in pan 10 minutes.
From ‘Divine Tastes’, Our Lady of Victories Catholic Church
Alice’s Lemon Nut Cake
1 lb. margarine
2 cups sugar
6 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 lb. (2 1/2 cups) white raisins
1 lb. (3 1/4 cups) chopped pecans
4 T. (2-oz. bottle) lemon extract
Cream margarine and sugar; add eggs one at a time, beating after each addition.
Sift flour and measure. Sift flour again with salt and baking powder. Coat raisins and nuts with small amount of flour mixture and set aside.
Add dry ingredients to creamed mixture. Add raisins and nuts; mix well. Stir in lemon extract.
Bake in 10-inch tube pan at 350 degrees for 1 hour 15 minutes.
Alternative: Bake in 4 loaf pans for about an hour.