OUT OF THIS WORLD CAKE

2 Sticks butter
4 eggs
2 cups sugar
1 cup milk
1 t. baking powder
1 lb. graham cracker crumbs
1 cup coconut (I use fresh frozen)
1 cup chopped nuts (pecans)

Cream butter and sugar. Add eggs and beat.
Add cracker crumbs, nuts, coconut, baking
powder and milk. Beat and bake in three
9 inch cake pans at 350º for 40 to 45 minutes.

Submitted by Church Cookbook

APPLE CRISP CAKE

BLEND:
1½ cups wesson oil
3 cups sugar
3 eggs
Add to above mixture:
3 cups flour
1 t. soda
1 t. salt
Spices according to your taste.
Then add to batter and stir just to mix
3 cups raw chopped apples
2 t. vanilla
1 cup nuts

Bake in preheated oven at 325º for 1 hr. in a tube pan
or less time in a sheet pan.This cake will be crispy
on top.

SQUASH CASSEROLE

Squash Casserole

4 cups cooked squash
1 onion, cook with squash
salt to taste
1 grated carrot
1 can cream of mushroom soup
1 small container sour cream
½ cup grated cheese
Dressing Mix

Mix all ingredients except dressing mix.
Pour into casserole. Sprinkle dressing
mix on top. Bake at 375º until bubbly.

Recipe by: SARAH COLSTON

CHOCOLATE CAKE (Shiloh United Methodist Church Cookbook)

2 sticks butter - less 1 T.
2 cups sugar
4 eggs
1 t. vanilla
1 small amt.of yellow food color
3 cups self-rising flour (Red Band)
1 cup butter milk

Melt butter, add sugar, eggs, vanilla and
food coloring and beat. Add flour and milk
and beat until smooth. Makes 4 layers (9 inch).

CHOCOLATE FUDGE FROSTING

2 cups sugar
1 cup cocoa
pinch of salt
½ cup milk (sweet)
1 stick butter
1 t. vanilla

Combine sugar, salt, cocoa and milk. Cook until it comes
to a boil. Boil one minute. Add butter, cool and add
vanilla. Beat until smooth, and thick enough to spread
on cake. Makes enough frosting for tops and sides of
4 layers.

Cake & Frosting Recipe by: TINA COOK

DANG GOOD PIE (Shiloh United Methodist Church Cookbook)

¾ stick butter
3 eggs
3 T flour
1 cup crushed pineapple
1 cup coconut
pinch of salt
1 - 9 in.unbaked pie shell (deep)

Melt butter and mix with remaining ingredients.
Pour filling into unbaked pie shell and bake
at 350º for 30-45 mins.

Recipe by: ANNIE ROUGHTON

CHOCOLATE PIE (Shiloh United Methodist Church Cookbook)

1 baked pie shell
4 T cocoa
1 cup sugar
1½ cup milk
2 T butter
1 t. vanilla
3 T. self-rising flour
3 egg yolks (Reserve whites for meringue)

Blend cocoa, sugar and flour, add milk and beaten
egg yolks; cook until thick over low heat. Remove
from fire, add butter and vanilla. Pour into baked
pastry shell, cover with meringue and bake in low
oven (300º ) for about 15 minutes.

Recipe by: DORA COLSTON

CHESS PIE BROWNIES (Shiloh United Methodist Cookbook) From Our House to Yours.

2 cups brown sugar
1 stick margarine
2 eggs beaten
1 t. vanilla
1½ cups all purpose flour
2 t. baking powder
1 cup chopped nuts
dash of salt

Melt margarine & sugar together. Let cool, add eggs,
vanilla, salt, baking powder, flour and nuts. Pour into
a greased, floured pan and cook 35-40 mins. @ 350º.

Recipe by: ARLINE BAIRD

CHOCOLATE CHESS PIE (Shiloh United Methodist Church Cookbook)

3 cups sugar
4 eggs
3 squares chocolate
1½ cans (small) carnation milk
1½ sticks butter
2 t. vanilla
Pinch of salt

Melt chocolate and butter together and set aside.
Beat eggs and sugar together. Mix the rest of the
ingredients. Bake for 30 mins.

Recipe by: KATIE ROOK

NEAR POUND CAKE ( Shiloh United Methodist Church Cookbook) From Our House to Yours

1 cup crisco
1 T margarine
3 cups sugar
3 cups flour (cake flour)
1 cup sweet milk
1 t. baking powder
5 eggs
½ t. lemon, vanilla and orange flavoring.

Cream butter and sugar. Sift flour and baking powder
together 3 times. Add milk and flour alternately, to
butter and sugar mixture, beating continuously. Mix
well. Add eggs one at a time and continue to beat.
Line the bottom of a tube pan with wax paper. Pour
batter in and bake for 1 hour and 20 mins. at 325º.

Recipe by: VIOLET JORDAN

APPLESAUCE CAKE (Shiloh United Methodist Church Cookbook)From Our House To Yours

1 cup english walnuts
1 cup black walnuts
2 cups raisins
2 cups stewed apples
4 eggs
1 t. baking soda
¾ cup shortening
2 cups sugar
3 cups flour
Cinnamon, nutmeg & allspice

Save half of the flour to mix with nuts and raisins.
Then mix this with mixture of other ingredients. Cook
at 350º for about 45 minutes.

Recipe by: RUTH MOODY

COCONUT CAKE (Shiloh United Methodist Cookbook)

1 box Duncan Hines Cake Mix - Yellow
24 oz frozen (fresh) coconut
2 cups sugar
16 oz sour cream

Mix the last 3 ingredients together the night before
you intend to make the cake. Refrigerate. Bake cake
mix according to directions. When 2 layers are cold,
split the layers by running sewing thread between the
the layers. This makes 4 layers. Ice the layers.

Recipe by: PAULINE HALL

PECAN PIE (Shiloh United Methodist Cookbook)

3 eggs
2/3 cup sugar
½ tsp salt
1/3 cup butter, melted
1 cup dark brown syrup
1 cup pecans

Mix all ingredients together except pecans. Place chopped
or pecan halves in bottom of pastry lined pie pan. Pour
syrup mixture over the pecans and bake until nicely browned
at 375º about 40 - 45 mins.

Recipe by: ODELLA BAIRD

ROLLS - (Shiloh United Methodist Cookbook)

1 pkg yeast
¼ cup lukewarm water
2 cups milk
½ cup shortening
2 cups flour
3 cups flour-1 T salt

Soak yeast in warm water. Boil milk, shortening, sugar
together for 3 mins. Cool to lukewarm. Add yeast mixture.
Stir. Add 2 cups flour and stir. Cover and let rise until
double in bulk. Add remainder of flour and salt, and
refrigerate. Make into desired number of rolls and allow
to rise 1½ hours before baking in 425º oven.
( I use reconstituted powdered milk.)

Recipe by:DOROTHY PILAND

3 DAY PICKLE (Cont'd from Shiloh United Methodist Cookbook)

7½ lbs cucumbers
2 cups pickling lime
2 qts vinegar
4 lbs sugar
1 t. salt
1 T. pickle spices

-1ST DAY---
Wash and cut cucumbers as desired. Soak in 2 gal.
of water and 2 cups lime. Stirring occassionly.

-2ND DAY---
Wash 7 or 8 times in cold water, drain and add vinegar,
sugar, salt and spices. Soak overnite.

-3RD DAY---
Cook for 30-35 mins. Pack in hot jars.

Recipe by: ORIE WRAY

Divinity Candy- Cont'd from Shiloh United Meth.Cookbook

2 2/3 cups sugar
2/3 cups light corn syrup
½ cup water
2 egg whites, stiffly beaten
1 tsp. vanilla
2/3 cups chopped nuts.

Mix sugar, corn syrup and water in sauce pan.
Stir over low heat until sugar is dissolved.
Cook without stirring to 260º F. (Hard boil stage)
Remove from heat and pour, while beating constantly
in a fine stream into the beaten egg whites.
Add vanilla and continue beating until mixture becomes
lightly dull and holds it's shape. Fold in nuts. Drop
quickly from tip of buttered spoon in individual peaks
or spread into buttered pan and cut into squares.
Makes 48 pieces.

Recipe by: TOM WILLEY

OLD RECPES FROM SHILOH UNITED METHODIST COOKBOOK (FROM OUR HOUSE TO YOURS)

~~~PEANUT BUTTER FUDGE~~~

3 cups sugar
1 cup milk

Mix and boil until it forms a ball in cold water,
remove from heat.

ADD:
1 t. vanilla
1 12 oz jar crunchy peanut butter

Pour in greased pan. Cool and cut into squares.

Recipe by: FRANCES EDWARDS


~~~PUNCH~~~

2 lemon-lime Kool-aide
1 large pineapple juice
4 cups water
2 cups sugar

FREEZE- stirring several times until
frozen. Add two Ginger Ale when ready
to serve - Serves 30

Recipe by: MARY WILLEY


~~PINEAPPLE CHEESE BALL~~~

2 - 8oz. pkg cream cheese
1 8½ oz. can crushed pineapple, drained
2 cups pecans (chopped)
½ cup green peppers, chopped
2 T. onion, chopped
1 t. salt

Beat Cream cheese until smooth. Stir in crushed
pineapple, 1 cup pecans, green peppers and onion.
Shape into ball. Roll in remaining nuts. Wrap
in plastic wrap and refrigerae. Garnish with
parsley, cherries, And pineapple slices.

Recipe by: FRANCES CLARY

Pineapple Pecan Cake

2 cups sugar
1 cup all-purpose flour
1 tsp. baking soda
2 eggs
1 can (20 oz)crushed pineapple,undrained.
1 cup chopped pecans

FROSTING:
½ Cup butter, softened
1 (8 oz) pkg cream cheese, softened
1½ cups confectionary sugar
1 tsp. vanilla extract

In a mixing bowl, combine the first five ingredients;
mix well. Stir in pecans. Pour into and ungreased
13 X9 X2" baking pan. Bake @ 350ºF for 40-45 mins
or until tooth pick comes our clean.

Cool immediately

Drop Donut Holes

2 eggs, beaten
¾ cup sugar
2 T. shortening
1 cup milk
½ ts. salt
1 tsp.vanilla
3 c. flour
¼ tsp. nutmeg
2 tsp. baking powders

Mix above ingredients well. Drop by tbsp. in hot fat
and deep fry until golden brown. Roll in cinnamon and
sugar or powdered sugar.

Double Chocolate Pie

1½ cups cold fat-free milk-divided
1 pkg.(1.4z)sugar free instant chocolate
fudge pudding mix.
1 carton (8 oz.) frozen fat-free whipped
topping, thawed, divided.
1 reduced fat graham cracker crust (8 in.)
1 pkg. (1 0z.) sugar-free instant white
chocolate or vanilla pudding mix.
Semi-sweet chocolate curls and shavings, optional

In a bowl, whisk 3/4 cup milk and chocolate pudding
mix for 2 mins. or until thickened. Fold
in 1¾ cups whipped topping. Spread into crust.

In another bowl, whisk the remaining milk and the
White chocolate pudding mix for 2 mins. or until
slightly thickened. Fold in remaining whipped topping.
Spread over chocolate layer. Refrigerate for 4 hours
or until set. Garnish with chocolate curls if desired.

BLACKEYE PEA CASSEROLE

1 PKG BLACKEYE PEAS
1 CUP COOKED RICE
1 CUP DICED HAM
1 CAN TOMATOES
1/4 CUP CHOPPED ONION
1 CUP CHOPPED GREEN PEPPER

PUT PEAS IN 1½ CUP BOILING WATER. BRING TO SECOND
BOILING, REDUCE HEAT, COVER, COOK 30 - 35 MINUTES OR
UNTIL PEAS ARE TENDER. MIX WITH RICE, HAM, TOMATOES,
ONIONS AND GREEN PEPPER. MIX WELL. SEASON WITH SALT
AND PEPPER. POUR IN BUTTERED CASSEROLE AND BAKE
45 MINUTES AT 350ºF.

FOR LUCK IN NEW YEAR 2008

Many people believe that a we can affect the luck we have through out the year by what we do or eat on the first day of the year.

In my family it was considered good luck if the first visitor we had on New Years Day was a tall dark headed man.

In the South, we always eat Black-eye peas, cooked with hog jowls
or ham. Black-eye peas are considered good luck in many cultures and
and hog meat symbolizes properity.

Collard with ham hocks are traditional in the South also,as they
are thought to bring money for the coming years.

COLLARD GREENS WITH HAM HOCKS

3-4 HEADS OF FRESH COLLARDS, CLEANED AND STEMED.
6 SLICES OF BACON
1 SMOKED HAM HOCK
SALT AND PEPPER TO TASTE
8 CUPS WATER
(2 MED.ONIONS, CHOPPED - GARLIC, MINCED) OPTIONAL

COOK BACON IN A LARGE STOCK POT, SAVING AS MUCH FAT AS POSSIBLE. ADD WATER TO THE POT AND BRING TO A BOIL. ADD HAM HOCK, SALT AND PEPPER AND BOIL FOR 20-30 MINS.
ADD COLLARDS AND BRING TO A BOIL. CUT HEAT BACK AND COOK FOR 3 - 4 HOURS UNTIL
WELL DONE AND MOST OF THE WATER IS COOKED AWAY. HAD SOME FOR CHRISTMAS AND THEY
WERE SO GOOD!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BLACK-EYED PEAS WITH HAM HOCK

EATING THESE WILL BRING YOU LUCK IN THE NEW YEAR.

3 ½ CUPS, CANNED, FROZEN OR FRESH, BLACK-EYED PEAS
3 CUPS CHICKEN BROTH
4 OZ FINELY CHOPPED HAM
1 ONION
GARLIC, CRUSHED RED PEPPER FLAKES
(OPTIONAL)
PEPPER TO TASTE

BRING ALL INGREDIENTS TO BOIL IN HEAVY LARGE
POT. REDUCE HEAT TO SIMMER AND COOK, STIRRING
OCCASIONALLY, UNTIL PEAS ARE DONE, ABOUT
45 MINUTES.
SEASON WITH SALT AND PEPPER.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

NEW YEARS TOASTS:

LOVE TO ONE, FRIENDSHIP TO MANY, AND GOOD WILL TO ALL.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MAY THE CLOUDS IN YOUR LIFE FORM ONLY A BACKGROUND FOR
A LOVELY SUNSET.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MAY THE FRIENDS OF OUR YOUTH BE THE COMPANIONS OF OUR
OLD AGE.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HERE'S TO ETERNITY, MAY WE SPEND IT IN AS GOOD COMPANY
AS THIS NIGHT FINDS US.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MAY EACH OF YOU HAVE A HAPPY AND GLORIOUS NEW YEAR IN 2008.

BLACKEYE PEA CASSEROLE

1 (15 oz.) Can blackeyed peas, drained
1 to 1 ½ lbs ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomatoes
1 small pkg. cornbread mix

Brown crumbled ground beef in a pan. Drain and season. Stir in peas, soups and tomatoes.
Mix cornbread according to directions and pour into greased baking dish, spread evenly.
Spoon pea mixture evenly over cornbread. Bake at 350º F for 35-40 minutes.
Unknown source.

APPLESAUCE CAKE

SOURCE: Lady & Sons Just Friends Cookbook
By Paula Deen

1 cup granulated sugar
1/2 cup shortening
2 eggs
3 cups all-purpose flour
1 tsp cinnamon
1/2 tsp cloves
1/2 freshly grated nutmeg
1 Tblsp. baking powder
1/2 tsp salt
1 cup chopped nuts
1 cup raisins
1 cup unsweetened applesauce
Confectioner's sugar for sprinkling

Preheat oven to 350º F. Grease a 13x9x2 inch pan. Cream together granulated
sugar and shortening until fluffy, using an electric mixer. Add eggs, beat well, In
another bowl, sift together flour, cinnamon, cloves, nutmeg, baking soda and salt.
Mix raisins and nuts into flour muxture. Add flour mixture and applesauce
alternately to creamed mixture, beginning and ending with flour mixture.
Pour batter in prepared pan. Bake for 45 minutes or until center of cake is firm
to the touch. Sprinkle with confectioner's sugar.