Here are some of the great recipes from the baking contest held at the June 2, 2006, picnic.
Vanilla Wafer Pound Cake
2 Sticks Butter or Margarine, softened
2 cups sugar
6 eggs
12 oz box vanilla wafers, crushed fine
1¾ cups coconut
2 cups chopped pecans
½ cup sweet milk
Cream butter and sugar. Add eggs one at a time, mixing well after each addition. Add remaining ingredients and mix well. Bake in a greased and floured tube pan for 1 ½ hours at 300 degrees. Allow to cool completely before removing from pan…it will stick! (I have used skim milk instead of sweet milk and it works fine.) Enjoy!!! Maggie Hall
(From the the cookbook: “Somethin’s Cookin’ In The Mountains From Helen, Georgia.”)
Dream Cake (as appeared in "Guideposts" magazine) |
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(There is a great story that is attached to this recipe. If anyone would like a copy of the article, please email Bonny Clark.) |
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Crust: |
Filling: |
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1/2 cup dark brown sugar |
4 eggs beaten |
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1 cup butter |
2 teaspoons vanilla |
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2 cups all-purpose flour |
3 cups brown sugar |
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1 teaspoon vanilla |
1/4 to 1/2 cup all-purpose flour |
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2 teaspoons baking powder |
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1 1/2 cups flaked coconut |
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2 cups pecans, chopped |
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Preheat oven to 350 degrees F. Use a pastry blender to combine the crust ingredients. |
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Press the mixture into a greased 9x13 inch baking pan. Bake for 10 minutes. |
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Meanwhile, beat 4 eggs well, add other ingredients, stir well. Then pour filling over the |
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baked crust, and bake at 350 degrees F for 45 to 60 minutes. Let cool, then cut into |
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squares. Best served warm with a scoop of vanilla ice cream. |
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Note: You can substitute Splenda Brown Sugar mixture for the regular brown sugar, |
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however it does affect how the cake will rise. |
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Pineapple Pie
2 cans of crushed pineapples (drain well)
1 8 oz. container Cool Whip
1 can Eagle Brand milk
1 small package of pecan chips
1 large package of pecan halves
2 graham cracker pie crusts ~ this recipe makes 2 pies.
Mix together pineapples, cool whip, eagle brand milk, pecan chips; pour in graham cracker pie crust
Place pecan halves on top of pie. Let this chill at least 8 hours.
This is a delicious cool dessert, great for summertime.
Enjoy!!
Angel McGee Ulmer
