2 eggs beaten light, add one cup sugar gradually.  Add one cup thick sour cream to which 3/8 teaspoon of soda has been added, alternate with the following sifted together:

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Add 1/2 teaspoon vanilla

Put in 9″ x 13″ pan.  Bake at 350 degrees for 30-35 minutes.

For coffee cake, top with mixture of before taking:

• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons butter
• 1/2 cup chopped nuts

(Nellie Fink)

• 12 wonton wrappers
• 3 tablespoons butter, melted
• 1/3 cup packed brown sugar
• 3/4 cup Mascarpone cheese
• 2 tablespoons honey
• 2 teaspoons orange juice
• 2 cups sliced fresh strawberries
• whipped cream and fresh mint (optional)

Brush one side of each wonton wrapper with butter.  Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat.  Press wontons sugared side up into greased muffin cups.  Bake at 325 degrees for 7-9 minutes or until edges are lightly browned.  Remove to a wire rack to cool.

In a bowl, combine the cheese, honey and orange juice.  Spoon about 1 tablespoon of mixture into each wonton cup.  Top with strawberries.  Garnish with whipped cream and mint, if desired.

• 1 can green beans
• 1 can yellow beans
• 1 can kidney beans
• 1 medium onion, chopped
• 1 pepper, cut in strips

Mix together and pour over vegetables (do not heat…pour on cold)

Dressing:

• 1/2 cup vinegar
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Best to let sit over night.

• 1 box white cake mix
• 1 box instant chocolate pudding mix
• 3 egg whites
• 2 cups milk

Mix all together, beat well and bake in 350 degree oven.

CHOCOLATE PECAN FROSTING:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/4 lb. oleo
• 1 teaspoon vanilla

Combine all ingredients.  Cook and stir over medium heat until thickened.  Then add 1 1/3 cups angel flake coconut and 1 cup chopped pecans.  Beat until thick enough to spread.  Spread while warm.

(Mary Kipp, Mrs. Alie Eichelberger)

• 1 1/4 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 can (17 oz.) fruit cocktail, undrained
• 1 teaspoon vanilla
• 1/2 cup brown sugar, firmly packed
• 1/2 cup chopped nuts

Combine flour, sugar, soda and salt in mixing bowl.  Combine egg and fruit cocktail with syrup and vanilla; add to dry ingredients and mix to dampen.  Pour into greased eight inch square pan.  Mix together the brown sugar and nuts and sprinkle over the batter.  Bake in 350 degree oven for 45 minutes or until done.  Cool and cut into squares.  Serve with whipped cream.  Makes about 10 servings.

(Mrs. E, Gene Miller)

• 1 package plain yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs (well beaten)
• 3/4 cup oil
• 3/4 cup water
• 1/4 teaspoon vanilla

Mix cake batter using the first six ingredients.  Then, grease a 9″ x 13″ pan and spread 3/4 cup of chopped walnut on bottom of pan.  Then, pour half of cake batter over walnuts.  Mix 1/2 cup of sugar and 1 teaspoon cinnamon and spread over batter.  Pour remaining batter over this and put chopped walnuts on top.  Bake at 350 degrees for 45 minutes.  When you take cake out of oven, mix 1 cup powdered sugar and 3 tablespoons of milk.  Pour over hot cake.

• 1 cup flour
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup milk
• 1 egg, beaten
• 1 cup apples, diced
• dash nutmeg
• powdered sugar

Sift together dry ingredients.  Blend milk and egg into dry ingredients.  Stir in apples.  Drop by spoonfuls into hot fat and fry on each side until golden brown.  Sprinkle with powdered sugar and nutmeg and serve with syrup and butter.

• 3/4 cup margarine
• 1 cup white sugar
• 1 egg, beaten
• 1/2 teaspoon salt
• 4 tablespoons molasses
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon

Mix sugar and margarine together.  Add rest of ingredients.  Roll in little balls the size of walnuts, then roll in sugar.  Do not flatten as they will do that.  Bake about 10 minutes at 350 degrees.  Allow plenty of space between cookies.

(Tucker Sager)

Mix in a large mixing bowl:

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• 2 eggs
• 1 can fruit cocktail, undrained

Pour into 9″ x 13″ greased pan.  Cover with topping before placing in oven:

• 1/2 cup brown sugar
• 1/2 cup chopped pecans

Bake at 350 degrees for 45 minutes.  While still warm spread on frosting.  Combine in saucepan:

• 1 cup sugar
• 1 small can evaporated milk (5 1/3 oz. size)
• 1/2 cup butter
• 1 teaspoon vanilla

Cook over medium heat until thick.  Spread on warm cake.

(C. Hickman)

• 8 to 10 potatoes
• 8 oz. package cream cheese
• 1 cup sour cream
• 1 teaspoon garlic salt
• Pepper
• Paprika
• Butter

Boil peeled potatoes.  Mash and while warm beat in cream cheese. sour cream, garlic salt and dash of pepper.  Put in a greased two quart baking dish.  Dot with butter and sprinkle with paprika.  Bake 30 minutes at 350 degrees with casserole lid on.  This can be frozen before you are ready to bake it.

(Marie Keller)