Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

1 1/2 cups sugar
1/2 cup pecans — chopped
1 teaspoon cinnamon
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
2 cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1/2 pint sour cream

Mix and set aside 1/2 cup of the sugar, chopped nuts and cinnamon.

Cream the butter; beat in 1 cup remaining sugar and the eggs. Add the vanilla and lemon juice. Sift the flour, with the baking powder, soda and salt; add alternately to the butter mixture with the sour cream. Pour half of the batter into buttered 9 x 9 x 2 inch pan. Sprinkle with some of the cinnamon mixture. Spread with remaining batter; add remaining topping. Bake at 350 degrees 35 minutes.

Description:
“Breakfast”

Per Serving (excluding unknown items): 977 Calories; 47g Fat (42.9% calories from fat); 13g Protein; 129g Carbohydrate; 3g Dietary Fiber; 194mg Cholesterol; 896mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 9 Fat; 5 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread Breakfast

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup pecan half
1 egg
1/2 cup milk
1/4 cup vegetable oil

Position knife blade in food processor bowl; add first 5 ingredients to processor. Pulse 3 or 4 times to combine ingredients. Add pecans, pulsing 2 or 3 times until chopped. Add remaining ingredients; pulse 4 or 5 times just until mixed. Do not over mix batter.

Fill greased muffin pans two-thirds full. Bake muffins at 400° for 20 to 25 Minutes.

Yield: “1 Dozen”

Per Serving (excluding unknown items): 2187 Calories; 114g Fat (46.0% calories from fat); 35g Protein; 265g Carbohydrate; 11g Dietary Fiber; 229mg Cholesterol; 2177mg Sodium. Exchanges: 10 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 21 1/2 Fat; 7 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Bread

2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg — beaten
2/3 cup milk

Cut shortening into dry ingredients until resembles coarse crumbs. Combine egg and milk. Add to flour mixture all at once. Stir until dough follows fork around bowl. Knead gently on lightly floured board. Cut 2 inch by 3/4 inch thick biscuits. Place on ungreased sheet.

If desired, may chill 1 to 3 hours before baking.

Bake 450 degrees 10 to 14 minutes or until golden brown.

Description:
“Bread”
Yield: “8 each”

Per Serving (excluding unknown items): 256 Calories; 14g Fat (50.6% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 396mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter — softened
1 3/4 cups sugar
2 large eggs — lightly beaten
2 teaspoons vanilla
2 cups flour
1/4 cup coca
1 teaspoon baking soda
1 1/2 cups miniature marshmallow

Cake: Combine Coca-Cola and buttermilk; set aside.
Beat butter at low speed until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.
Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13 x 9 inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven: cool 10 minutes. Pour Coca-cola Frosting over warm cake; garnish with 3/4 cup chopped pecans, toasted, if desired.
Coca-Cola Frosting: Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla.

Per Serving (excluding unknown items): 356 Calories; 16g Fat (41.2% calories from fat); 4g Protein; 49g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread Breakfast

1/4 cup firmly packed brown sugar
1/4 cup chopped pecan
1 teaspoon ground cinnamon
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup Vegetable oil

Combine first 3 ingredients. Stir together four and next 4 ingredients in a large bowl; make a well in the center of mixture. Stir together egg, milk, and oil; add to flour mixture, stirring just until moistened.

Place paper baking cups in muffin pans, and lightly coat with vegetable cooking spray. Spoon about 1 tablespoon batter into each of 12 cups; sprinkle evenly with half of brown sugar mixture. Top evenly with remaining batter, and sprinkle with remaining brown sugar mixture.

Bake 15 400° for 22 to 24 minutes or until lightly browned.

Yield: “1 dozen”

Per Serving (excluding unknown items): 2314 Calories; 106g Fat (40.5% calories from fat); 34g Protein; 315g Carbohydrate; 9g Dietary Fiber; 237mg Cholesterol; 2010mg Sodium. Exchanges: 10 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 20 Fat; 10 1/2 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

6 cups potatoes — cooked and diced
1/4 cup onion — minced
1/4 cup green pepper — minced
1 1/2 slices white bread — cubed
1/4 pound American cheese — shredded
2 tablespoons parsley
salt and pepper

Combine all ingredients in greased 13 x 9 baking dish. Can sit over night!

Before baking – pour 1/2 cup milk and one stick melted butter over top.

Bake 350 degrees 35 to 40 minutes.

Last ten minutes sprinkle with corn flakes.

Per Serving (excluding unknown items): 159 Calories; 5g Fat (26.5% calories from fat); 6g Protein; 24g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

NOTES: From Barb Rees

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Bread

1 3/4 plus 2 Tablespoons white corn meal
1/4 cup flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup + 2 tablespoons milk
2 3/4 tablespoons bacon fat — heated until smoking
2 eggs

Mix all but bacon fat. Heat it in the iron skillet until it begins to smoke a bit. Pour into other ingredients. Mix well and pour into hot iron skillet. Bake at 450 degrees 30 minutes.

Yield: “1 large skillet”

Per Serving (excluding unknown items): 75 Calories; 6g Fat (69.7% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 516mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

NOTES: Mother

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

2 slices bacon — fried and crumbled
1 small onion — chopped
1/4 cup butter
3 tablespoons flour
3 1/2 cups Milk
1 teaspoon salt
1/2 bay leaf
1 17 oz. can cream style corn
1/4 cup parsley — finely chopped

Save 1 tbls. fat from bacon, add onion and brown. In medium sauce pan melt butter. Add flour all at once and cook, stirring constantly until frothy. Gradually stir in milk; cook until thick, stirring constantly. Add salt and bay leaf. Pour mixture into large pan. Stir in corn and parsley and stir. Add bacon. Cover, cook over low heat for 15 minutes or until heated through.

Yield: “1 1/2 quarts”

Per Serving (excluding unknown items): 284 Calories; 20g Fat (63.6% calories from fat); 9g Protein; 17g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 808mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Non-Fat Milk; 4 Fat.

NOTES: From Betty Groff’s cook book. Served to the “Lunch Bunch” in Virginia one time.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Vegetables

Soak corn in husks in water at least 20 minutes to 1 hour. Put on grill for 35 minutes. Silks come off easily.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

1/2 Cup sugar — (1/2 to 1)
3 Tablespoons cornstarch
2 eggs
1 1 pound can cream style corn
1 13 oz. can evaporated milk
Butter

Preheat oven to 350°
Lightly grease a 1 1/2 quart baking dish.

Combine sugar and cornstarch in medium bowl. Add eggs, corn and milk and mix well.

Turn into baking dish and dot generously with butter.

Bake until center is almost firm, about 1 hour.

Description:
“From Ellen”

Per Serving (excluding unknown items): 187 Calories; 6g Fat (30.1% calories from fat); 6g Protein; 27g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES: From Ellen