Sadie Hill


2 cups sugar
2 cups flour
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 cup melted butter
1 cup water
4 tbl cocoa
1/2 cup sour cream or buttermilk

Cook in a greased jelly roll pan at 350°F until done.


6 tbl milk
1/2 cup butter
4 tbl cocoa
1 box powdered sugar
1 1/2 cups chopped pecans

Spanish Crullers

1 cup water
½ cup margarine
1/4 tsp salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 tsp ground cinnamon

Heat oil to 360°F. Heat water, margarine and salt to rolling boil: stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs all at once; continue beating until smooth.

Spoon mixture into decorator’s tube or cookie gun with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry until golden brown, turning once. Drain on paper towels. Mix sugar and cinnamon; roll crullers in sugar mixture.


2 cups water
1 cup sugar
1 cup lemon juice
1 tsp grated lemon peel (optional)

Bring water and sugar to boil in a 2-qt saucepan. Boil for 5 minutes. Remove from heat and add lemon juice. Mix thoroughly and pour into a loaf pan or deep pie pan. Put in freezer and stir every 30 minutes for 2 to 4 hours.


2 cups sugar
2/3 cup milk
2 tbl light corn syrup
½ cup peanut butter
2 tsp vanilla

Combine sugar, milk and corn syrup in saucepan and bring to a boil, stirring constantly. Cook until 234°F (soft ball), remove from heat. Let cool for about 10 minutes. Add peanut butter and vanilla and stir until thoroughly mixed. Pour into greased pie pan and let cool until hardened.

Hint: The soft ball test is much more reliable than a candy thermometer.

Aubry Duncan

1 cup light corn syrup
1 cup sugar
1 tbl butter
1 tsp vanilla
pinch salt
3 eggs
chopped pecans

Mix ingredients on high speed for about 2 minutes. Pour into uncooked pie crust and top with chopped pecans. Bake at 325°F until center is almost firm.

Julie Holcomb McFarland

1 to 1 ½ 30-ounce packages of Oreos
1 8-ounce package cream cheese
½ stick butter, softened
1 cup powdered sugar
2 6-serving packages of instant vanilla pudding
3 ½ cups milk
1 12-ounce tub of Cool Whip

Crush the Oreos in an electric blender until they look like potting soil. Cream together the cream cheese, butter, and powdered sugar.

Mix together both packages of pudding and the milk. Mix for 1 to 3 minutes on medium speed. Add the creamed mixture to the pudding and mix well. Fold in the Cool Whip.

In a large plastic flower pot layer 1/2 of the pudding mixture. Cover with 1/2 of the crushed Oreos. Repeat the layering. Refrigerate for several hours before serving. (You may also assemble the Dirt in a large casserole pan.)

Decorate the top of the Dirt with plastic flowers or gummi worms.

Nora Russell (Grandma)

2 eggs
1 cup buttermilk
1 cup sour cream
1 tsp vanilla
1 ½ cups sugar
½ tsp salt
6 cups flour
2 tsp baking soda

Blend the first six ingredients well. Add the soda and flour and mix well. Chill completely, roll to 1/4-inch thickness, cut and deep fry.

Anna Pearl Rains

2 cups sugar
½ cup water
1 lb sweet cream butter, softened
1 pkg sliced almonds (5-oz)
1 lg pkg chocolate chips
½ cup finely chopped pecans 

Combine sugar and water in large heavy pan. Bring to a boil. Add butter, one stick at a time, then add almonds. Cook on medium heat to the hard crack stage, stirring constantly to prevent bottom from burning. Pour onto buttered marble slab. Melt chocolate chips in a double boiler; spread 1/2 on one side-sprinkle with 1/2 of pecans-turn candy and repeat. Let cool.


1 ½ cups flour
1 ½ cups chopped pecans
1 ½ sticks butter, melted
2 8-oz tubs Cool Whip
3 3-oz pkgs cream cheese
1 large pkg instant chocolate pudding
1 large pkg instant vanilla pudding

Bottom layer:
Combine flour, pecans and butter in large bowl and mix well. Spread in a lightly greased cake pan and cook at 350°F until flaky. Remove from oven and let cool.

2nd layer from bottom:
Combine 1 tub of the Cool Whip and all of the cream cheese. Mix well and spread on the cooled crust.

3rd layer from bottom:
Prepare the instant chocolate pudding according to the pie directions and spread on top of the previous layer.

4th layer from bottom:
Prepare the instant vanilla pudding according to the pie directions and spread on top of the previous layer.

Top layer:
Spread the remaining tub of Cool Whip on top of previous layer.


1 ¾ cups flour
½ tsp salt
½ tsp baking soda
2/3 cup shortening
1 cup brown sugar
1 egg
½ cup milk
1 tsp vanilla
2 squares unsweetened chocolate, melted
½ cup chopped nuts

Beat first 8 ingredients until smoothly blended. Add chocolate and nuts. Beat until blended. Drop by teaspoonful onto greased cookie sheets. Bake at 350°F about 15 minutes.

Cinnamon Twists

2 ½ cups scalded milk
½ cup melted butter
1 egg, well beaten
1 tsp almond extract or 1/2 tsp crushed cardamom seeds
1 yeast cake
2/3 cup sugar
¼ tsp salt
flour, about 6 1/2 cups

Add yeast cake to 1/2 cup milk, which has been allowed to cool to lukewarm. As soon as dissolved, add 1/3 cup flour. Beat thoroughly, cover, and allow to rise. When light, add remaining milk and 4 1/3 cups flour. Stir until thoroughly mixed, cover, and let rise again; then add remaining ingredients and 1 1/3 cups flour. Toss on a floured board and knead, using 1/2 cup flour. Cover and let rise again. Cut off pieces and roll to resemble bread sticks. Form into a figure eight or bring one end of stick to the center of stick and other end to the center of circle formed. Place close together in greased pan. Brush with melted butter. Let rise. Before placing in oven, sprinkle with cinnamon and sugar, mixed. Baked in moderately hot oven (375°F) for about 20 minutes. Makes 30 or more twists.


1 cup brown sugar
½ cup shortening
½ cup butter
1 egg
2 tbl milk
pinch baking powder
pinch salt
1 ½ tbl ground cardamom

Combine and thoroughly mix first 7 ingredients. Place shelled cardamom in towel and crush on floor with hammer. Add to mixture and continue mixing. Add flour slowly to make a stiff dough. It may be necessary to finish mixing by hand. Refrigerate dough for 2 hours.

Press dough into tart shells about 1/8 inch thick. Place on cookie sheets; cook at 350°F until lightly brown. Remove from oven and let cool. Turn shell upside down and tap to release sunbuckle. Sunbuckles should be eaten plain but may be filled if the urge is too strong.

Norwegian Poor Knights

2 eggs
½ cup milk
8 slices white bread, without crusts
¼ cup dried bread crumbs
2 tbl sugar
2 tsp cinnamon
2 tbl margarine or butter

Beat eggs and milk; dip bread slices in mixture. Combine bread crumbs, sugar and cinnamon. Sprinkle on each side of bread slices. Heat margarine on griddle; saute bread slices on both sides until golden brown. Spread with jam or jelly or sprinkle with powdered sugar before serving.

Carol Berry (Mom)

¾ cup shortening
1 cup sugar
¼ cup molasses
1 beaten egg
2 cups flour
2 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 tsp ginger

Cream shortening and sugar. Add molasses and beaten egg. Continue mixing. Add sifted dry ingredients and beat entire mixture until thoroughly mixed and smooth.

Spoon out small amount and roll into small ball. Roll in sugar until completely covered and place on cookie sheets. Cook at 350°F for 15 minutes, or until the edges start to turn dark.


2 large egg yolks
1 egg white
3 tbl condensed milk
1/8 tsp salt
3 ½ tbl sugar
½ tsp cardamom
1 ½ tbl dark rum
1 ½ cups flour

Combine egg yolks and egg white and beat until frothy. Add cream, salt, sugar and cardamom and beat again. Stir in rum. Add part of the flour and mix well. Roll out on a pastry board with the remaining flour until very thin. Cut into 2-inch x 5-inch strips and deep fry until golden brown.

Jim Berry

3 cups all-purpose flour
2 cups sugar
½ cup unsweetened cocoa
2 tsp baking soda
1 tsp salt
2 cups water
¾ cup vegetable oil
2 tbl vinegar
2 tsp vanilla
½ gallon toasted almond ice cream
½ gallon vanilla ice cream
Chocolate glaze (below)
Hot fudge sauce (below)
Whipped cream

Combine flour, sugar, cocoa, baking soda and salt in large mixer bowl. Add water, oil, vinegar and vanilla; beat 3 minutes on medium speed until thoroughly blended. Pour into greased and floured jellyroll pan until 2/3 full. Set remaining batter aside. Bake at 350°F for 15-20 minutes or until cake tester comes out clean. Watch carefully while in the oven. Cool for 10 minutes and cut off excess cake even with the top of the pan. Use dental floss for cutting. Carefully remove from pan and center on serving pan. Put in freezer until thoroughly frozen.

Line the jellyroll pan with wax paper. Press the toasted almond ice cream into the pan until smooth and even with the top of the pan. Return to the freezer until thoroughly frozen. When ice cream is hard again remove from the pan and lay carefully on top of the first cake layer.

Prepare another cake layer with the reserved batter. After the cake has been cut and removed from the pan it should be allowed to cool completely before it is placed on top of the ice cream layer. Return to the freezer and allow the growing dessert to freeze completely before adding the next layer.

Line the jellyroll pan with wax paper. Press the vanilla ice cream into the pan until smooth and even with the top of the pan. Return to the freezer until thoroughly frozen. When ice cream is hard again remove from the pan and lay carefully on top of the second cake layer.

An additional layer of cake is optional. It does tend to make a very large dessert even larger. Whatever you decide your next step is to top with the chocolate glaze and cover to prevent freezer burn.

When serving, cut into rectangular pieces and top with hot fudge sauce and whipped cream. Return unused portion to the freezer before it self-destructs. This dessert serves more people than you probably have room for in your house.

Chocolate Glaze:
Combine 2 Special Dark chocolate bars, 1/2 cup whipping cream, and 2 tablespoons butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Cool to lukewarm and spread over top of dessert.

Hot Fudge Sauce:
Combine 3/4 cup sugar, 1/2 cup unsweetened cocoa, 2/3 cup evaporated milk, and 1/3 cup light corn syrup in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in 1/3 cup butter and 1 teaspoon vanilla. Spoon over individual servings of dessert.