Ingredients

• 1 STICK MARGARINE
• 1 CUP SUGAR
• 3 T. COCOA
• 2 EGGS
• 1/4 CUP SELF RISING FLOUR
• 1 TSP VANILLA
• 1 9 INCH UNBAKED PIE CRUST

Directions

MELT MARGARINE IN MIXING BOWL. USING A WIRE WHISK, ADD SUGAR, COCOA AND FLOUR UNTIL WELL BLENDED. ADD EGGS AND VANILLA. BEAT WELL BY HAND. POUR INTO BAKED PIE SHELL. BAKE 350 DEGREE FOR 30 MINUITES. YIELD: 8 SERVINGS. THIS PIE IS EXCELLANT SERVED WARM AND TOPPED WITH WHIPPING CREAM OR VANILLA ICE CREAM.

Ingredients

• 5 or 6 medium potatoes, cooked in their skins
• 1 cup milk
• 4 slices whole-grain bread
• 1-1/2 tablespoons canola oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1/4 cup finely chopped fresh parsley
• 2 teaspoons seasoning
• Salt and freshly ground black pepper

Directions

* Preheat the oven to 350 degrees.

* Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk. Cut the bread into 1/2-inch dice. Place these in a small mixing bowl and pour the remaining milk over them. Soak for several minutes.

* In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and saute over low heat until the onion is lightly browned and the celery is tender.

* Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish.

* Bake for 50 to 60 minutes, or until the top is a crusty golden brown.

Makes about 8 to 10 servings.

Ingredients

• 1 cup dried figs, quartered
• 1 cup golden raisins
• 2 cups dark raisins
• 1 1/2 cups dried, pitted fruit (apples, peaches, pears or apricots), chopped
• 1 teaspoon nutmeg
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 3 cups flour
• 4 eggs
• 1 cup bourbon
• 1 1/2 cups molasses (sorghum preferred)
• 1 cup butter
• 1 1/2 cups dried chopped persimmons (chopped dates may be substituted, thank goodness)
• 2 cups coarsely chopped walnuts
• 1/2 cup candied orange peel
• 1/2 cup candied ginger

Directions

Cream butter, adding sorghum slowly until well-blended. Add eggs, one at a time, beating thoroughly. Add bourbon, beating well.

Combine 2 1/2 cups flour, salt, baking soda, baking powder, cinnamon and nutmeg. Blend with butter mixture.

Dredge fruits in remaining 1/2 cup flour. Combine fruits with nuts, orange peel and ginger. Stir into other ingredients.

Generously butter two 9×5-inch loaf pans and line each with a double thickness of well-buttered wax paper. Pour batter into pans.

Bake at 325 degrees for 1 hour. Reduce heat to 300 degrees and cover pans securely with aluminum foil. Bake 1 hour more. Remove from oven. Remove from pans when cool. Wrap in bourbon-soaked cloth and store in aluminum foil or close-fitting tin box to ripen at least one week.

Makes 2 cakes.

Source: Southwest Times – Fort Smith, Arkansas

Ingredients

• 3 Large Eggs
• 1 qt. Orange Juice
• 1/4 Cup Lemon Juice
• 2 Tbs. Sugar
• 1/4 tsp. Ground Cinnamon
• 1/8 tsp. Ground Ginger
• 2 qt. Vanilla Ice Cream
• 1 qt. Ginger Ale
• 1/2 tsp. Ground Nutmeg
• Dash of Ground Cloves

Directions

Wisk eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Refrigerate – if not going to serve immediately. Before serving, pour in the ginger ale. This recipe makes about 3/4 gallon.

Serves 18

Ingredients

• 2 c. sugar
• 1lb.dates
• 2 c. pecans
• 2 tsp.soda
• 2 c. butter milk
• 1 tsp.allspice
• 1 cup butter
• 1 tsp. cinnamon
• 1 c. raisins
• 1 tsp.vanilla
• 1 c. cherries(lge.jar)Reserve juice
• 1/2 tsp.salt
• 3 1/2 c. flour
• 1 box coconut

Directions

Mix dry ingredients together,Mix fruit and nuts together and remove 3 cups for icing. Add remaining fruits and nuts to flour mixture,mixing to coat. Add all remaining ingredients and mix together well.Mixture will be thick.

Bake in 3-9inch layer pans that have been greased and floured at 350 degrees until tests done.Cool layers completely after removing from pans.

ICING:

3 c. sugar,2 c.milk,1/2 c. cherry juice,1 c. butter,3 tbsp.flour or more,2 tsp.vanilla.

Cook till thick and add reserved fruit and nuts.

Ice between layers,top and sides of cake.

*This is a very old recipe and a family favorite

for Christmas.