Grease and flour a jelly roll pan or cookie sheet with 1 inch lip and set aside.
Mix flour, baking soda, cinnamon and salt. In a large bowl, beat eggs for 5 min until fluffy.
Gradually add sugar, pumpkin and lemon juice. Fold all dry ingredients into pumpkin mixture.
Pour into prepared pan and spinkle pecans over top.
Bake at 325º for 15 min. Flip onto a towel
that has been dusted with powdered sugar. Roll up and cool.
ICING
1 c powdered sugar
6 oz cream cheese
4 Tbsp butter
3/4 tsp vanilla
1/2 tsp salt
Cream together all ingredients in order given. Unroll pumpkin roll and spread filling over all.
Roll back up and move to serving plate. Dust with powdered sugar.
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This is perfect for Thanksgiving but also delicious served anytime.
Preheat oven to 350º F. Grease and flour 3 - 8 inch round cake pans.
With wire whisk combine flour, baking soda and salt. Set aside. In a large bowl, cream shortening, butter
and sugar. Stir in vanilla. Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk.
Stir in coconut. Beat egg whites until stiff. Gently fold whites into cake batter.
Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes. Remove from pans to cool completely on racks.
While cake layers are cooling, prepare frosting.
FROSTING
8 oz cream cheese, softened
1 lb powdered sugar
1/2 c butter, softened
1 tsp vanilla
1 c chopped pecans,
lightly toasted
Blend together cream cheese and butter. Add powdered sugar a little at a time.
Stir in vanilla.
Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4 cup nuts.
Top with next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts.
Place top layer on middle layer. Ice sides of cake with half of remaining icing. Frost top of cake with
last of frosting. Sprinkle remaining nuts all over cake.
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This cake has become such a favorite with my family that I took it to the family reunion. I hope you enjoy it as well.
Bake cake as directed. When cake is done follow these directions, immediately.
Mix the can of strawberry soda with box of strawberry jello and pour over cake. Let cake cool. (I like to stick cake
in the freezer so it does not take all day)
While you are waiting, prepare pudding in a large bowl,according to directions.
When pudding is set (approx. 10 min.) stir in Cool Whip and refrigerate until cake is good and cold.
Then use it to frost the top of cake.
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This favorite recipe of mine did not come from the Hagan side but I'm sending it anyway. It came from my grandmother, Mary Nelson, on my father's side.
Preheat oven to 350º . Grease and flour a 9 x 13 x 2 inch baking pan.
Place dates in a small bowl. Sprinkle with baking soda. Add hot water and let stand for 5-10 min. to plump dates.
In large mixing bowl, cream butter and sugar. Add eggs and beat again.
Sift flour, salt and cocoa together. Add dry
ingredients to sugar and butter mixture in small amounts, alternating with date mixture. Add vanilla and mix well. Fold in 1/2 c chocolate chips.
Pour into prepared pan. Sprinkle remaining chocolate chips and chopped nuts over top. Bake 40-45 minutes or until toothpick inserted
into center comes out clean.
The chocolate chips and nuts are the icing.
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This recipe comes from Helen Hale, who was the mother-in-law of my friend, Marie. Helen had no idea where the name came from but offered that perhaps it was due
to the ease of transporting the cake with the self-made icing. Sounds good to me.
Hope you enjoy this great cake!
Melt butterscotch morsels in top of double boiler over low heat. When morsels are completely melted
and smooth, add noodles and nuts. Stir carefully until all noodles and nuts are coated.
Drop by teaspoon onto waxed paper. Let set overnight or until firm.
For a change of taste, use chocolate chips in place of the butterscotch. Get creative. Try
some raisins, M&M candies or whatever. FUN!!!
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This is the perfect recipe for kids learning to cook. With adult supervision, of course.
In mixing bowl, beat egg whites til frothy. Add cream of tartar and beat until stiff.
Gradually add sugar and continue beating to mix. Fold in vanilla, crackers and nuts. Spoon
mixture into a 9" pie pan.
Bake at 350º for 25 minutes. Cool.
TOPPING
1 lg Cool Whip
1/3 c powdered sugar
1 tsp vanilla
1 lg can crushed pineapple, drained
Beat Cool Whip, powdered sugar and vanilla until well mixed. Fold in pineapple.
Spread over crust. Refrigerate overnight.
Best if served the next day. It is rich so serve small pieces.
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This is a delightful pie that was introduced to me at a country restaurant while antique
hunting. The pie turned out to be the "find" of the day!
Dissolve Jello in boiling water. Add cold water and stir. Add 1 pint vanilla ice cream (cut into small
pieces). Stir until melted. Chill in refrigerator for 20-30 minutes until thickened. Add 1 cup sliced,
fresh strawberries and mix well. Pour into 9 inch baked pie shell. Chill until firm (1 hour).
Garnish with a dollop of Whipped Cream and a strawberry on top of each slice.
Serves 6
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The first time I tasted this pie, it immediately became a favorite! It was made and served
(to my delight) by Auntie Madge Edwards during a summer visit. I never forgot it and
I now share it with you in memory of her.
Preheat oven 350º. Lightly butter rectangular 10 x 6 x 1 l/2 or 11 x 8 x 2 inch baking dish.
Rinse raisins and soak in hot water until plump. Drain & pat dry. Remove crust from bread and
butter one side. Cut each slice into 4 squares. Place 16 bread squares in bottom of dish.
Sprinkle with raisins and 1 tsp cinnamon. Cover with remaining 16 squares of bread
and sprinkle with the remaining cinnamon.
Beat eggs in a bowl and set aside. Heat milk and
sugar in a double boiler. Add to beaten eggs. Flavor with vanilla and strain over bread layers.
Place baking dish in a shallow pan of water and bake 'til it is like custard and lightly browned on top.
Baking time: Approx. 30-40 minutes.
Garnish with Whipped Cream Serve hot or cold.
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This recipe came from Walter Colton. It is delicious!!!
Add'n banana and wafers for garnish Do not cut banana til time to garnish
Combine cream cheese and 1/2 c milk and mix at med speed. Add remaining milk and pudding mix
and mix at low speed for 1 min.
Layer 1/3 pudding mixture, half of vanilla wafers
and half of banana slices in a 1 1/2 qt bowl. Repeat layers. Top with remaining pudding.
Cover surface with waxed paper or plastic wrap. Chill
Garnish with additional banana slices and wafers.
Serves 8-10
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This recipe was given to me by a longtime friend, Marie Hale. The recipe was handed
down to her by, Granny, an elderly lady Marie used to work for who is now gone
but not forgotten.
Dissolve Jello in boiling water. Add ice cream or yogurt by the spoonful. Stir until melted. Blend
in Cool Whip and then fold in diced peaches. You can either pour into a bowl or into
a graham cracker crust.
Chill overnight in 'fridge.
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This recipe was handed down from my Mother, Dorothy Riley who has passed on. It has always been one of my favorites. ENJOY!
1/2 c cooking oil (bacon drippings is traditional oil used)
Pour oil into cast iron frying pan and heat on low while you are preparing ingredients.
Stir together cornmeal and flour. Add water until moistened to proper consistency to shape without
falling apart. Wet hands and divide dough into two equal parts. Shape each part into a half circle and carefully place into the hot oil. Using your
fingers, press into place. Spoon the hot oil over the dough to give the pones a crunchy covering.
Bake at 450º until brown.
Optional Method
Omit water and substitute 1 can of cream corn.
Continue as above.
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This is a recipe that takes practice and everyone will develope their own method. You will find it is worth the effort.
A lot depends on the brands you use and your family's personal tastes.
CREAM CHEESE PUMPKIN ROLL
