Preheat oven to 400 degrees. Grease a 15×13″ jelly roll pan. Set aside.
2 c. flour plus 2 Tbsp. flour
2 c. sugar
1 tsp. cinnamon
1/2 c. butter
1 c. water
1/2 c shortening
1/2 c. buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 c. peeled and chopped green apples

In large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside. In a medium saucepan, combine butter, water and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla (in that order exactly), mixing in between each addition. Stir in apples. Pour mixture into jellyroll pan. Bake for 20 mins. Let cool for about 10-15 mins.

1/2 c. butter
6 Tbsp. milk
3 1/2 c. powdered sugar
1/2 tsp. vanilla
1/8 c. caramel sauce (caramel ice cream topping)

While cake is cooling, make frosting by combining butter and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.



3 1/2 c. fresh cranberries
1/2 c. seedless raisins
1/4 c. chopped walnuts
1 1/2 c. sugar
3 Tbsp. all-purpose flour
1/4 c. light corn syrup
1 tsp. grated orange rind
1/4 tsp. salt
1 Tbsp. softened butter or margarine
1 unbaked 9″ pie crust

Grind cranberries and raisins together and stir in next 7 ingredients. Mix well. Spoon filling into pie shell. Bake at 375 for 45 mins. Makes 1 9″ pie.

Flossie, Moberly

“Broccoli Casserole with Mushroom Soup”

2 pkg frozen chopped broccoli, cook according to directions on pkg. Drain well. Add velveeta cheese and garlic (to your liking), 1/4 stick of oleo, 1 can cream of mushroom or cream of celery soup, mix well. Top with crushed cracker crumbs. Can add 1/4 c. instant rice to that. Bake at 325 for 20-30 mins.

Gene Robb, Fayette


1 can (14 1/2 oz) reduced sodium chicken broth
3 Tbsp. butter
3 c. stuffing mix
3 c. cubed cooked turkey
2 c. fresh baby spinach
1/2 c. dried cranberries
3/4 c. shredded cheddar cheese

Preheat oven to 350. In large saucepan, bring broth & butter to a boil. Remove from heat. Add stuffing m ix; stir until moistened. Stir in turkey, cranberries, & spinach. Transfer to a greased 11″x7″ baking dish. Sprinkle with cheese. Bake uncovered for 10-15 mins or until cheese is melted.

Taste of HOme


3 eggs
1 c. dark corn syrup
1/3 c. sugar
1/4 c. butter, melted
1/8 tsp. salt
2 c. pecan halves
Assorted Dippers: pie crust dippers, shortbread cookies, graham crackers

Preheat oven to 350. Spray a 9″ or 9 1/2″ pie plate with cooking spray. Lay pecan halves in bottom of pie plate. Whisk eggs, syrup, sugar, melted butter, & salt in large bowl. Pour into pecan. Tap pan gently on counter a few times to raise pecans to top. Bake for about 35 mins until the center is only slightly jiggly when pan is gently shaken. Cool slightly before serving. Serve with dippers.

Pie crust Dippers: roll out pie crust onto cutting board, cut 2″ circle out of premade refrigerated pie crust, place on baking sheet and sprinkle with a pinch of sugar and bake until golden, 14-18 mins.


1 box spice cake mix
1 apple (any kind)
2 c. applesauce

Preheat oven to 350. Peel and chop one apple (small roughly quarter inch chopped pieces). Add a big teaspoon of cake mix to chopped apples & mix to coat. Set aside. In a different bowl, combine cake mix with applesauce. Stir in chopped apple pieces. LIne or spray your muffin tins. Scoop one large scoop dough into each muffin well (with an ice cream scoop). Bake 18-20 mins. Test with a toothpick to see if done. Makes 12 muffins

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Frying green tomatoes (other than using flour)—
=======Wash and slice firm green tomatoes and put on paper towel. Put another paper towel on top and absorb as much water as you can. Dip in flour,egg wash, and seasoned cornmeal. Fry until golden brown.
=======Use panko instead of flour