from her Aunt Emma Hatfield Park 1924
Thursday, February 26, 2009
NUT CAKE
Nita Beasley, Recipe #5
from her Aunt Emma Hatfield Park 1924
from her Aunt Emma Hatfuled Park 1924
from her Aunt Emma Hatfield Park 1924
from her Aunt Emma Hatfuled Park 1924
Sunday, February 22, 2009
CHEX MIX WITH CARMEL TOPPING
Lael Henderson, Recipe #8
Melt 1 cube of margarine or butter (1 ½ cubes)
1/4 cup light Karo syrup (1/3 cup)
2/3 cup white sugar (1 cup)
1 Teaspoon vanilla (1 ½ Teaspoon)
Boil for 2 ½ minutes and then pour over one box of Chex.
Store in a plastic container to keep soft.
(See measurements in parenthesis to do 1 ½ sauce recipe when using the largest box of Chex)
This is one of our favorite "snacks"
Saturday, February 21, 2009
BUTTER FROSTING
Fay Bailey, Recipe #1
2 cups sugar
½ c of milk
1 stick butter
touch of vanilla
Bring all ingredients to a rolling boil, cook 2 to 3 minutes.
Take from heat, beat until it gets a little firm, put on cake while still a little runny,
Bake a devils food cake in 5 thin layers, then put on the butter frosting.
So very good, doesn’t last very long.
This recipe came from my mother-in-law about 45 years ago.
Our family has always enjoyed it.
2 cups sugar
½ c of milk
1 stick butter
touch of vanilla
Bring all ingredients to a rolling boil, cook 2 to 3 minutes.
Take from heat, beat until it gets a little firm, put on cake while still a little runny,
Bake a devils food cake in 5 thin layers, then put on the butter frosting.
So very good, doesn’t last very long.
This recipe came from my mother-in-law about 45 years ago.
Our family has always enjoyed it.
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