Pound Cake

3c. sugar
1/2c. shortening (may use butter or margarine)
2 sticks (1c.) butter or margarine
5 eggs
1T. vanilla or lemon flavoring
3c. flour
pinch of salt
1c. sweet milk*(see below)

Grease and flour loaf pan.  Soften butter, cream with shortening and sugar in a mixing bowl.  Add eggs 1 at a time; beat after each.  After all eggs are added, beat until fluffy (5 min.).  Add flavoring and salt.  Stir in flour mixture and milk, alternately.   Pour into loaf pan.  Bake at 350℉ for 1 hr. 15 min. or until toothpick inserted into the center comes out clean.

*sweet milk-traditionally known as raw milk straight from the cow.  For a pasteurized product, may use whole milk, half-and-half, or evaporated milk.  For something closer to sweet milk, add 2T. heavy cream to 1c. whole milk.  DO NOT USE SWEETENED CONDENSED MILK!!!

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Autumn Apple-Cranberry Crisp

From:  American Institute for Cancer Research

Canola oil spray

7 med. apples-peeled, cored, and sliced

1c. fresh cranberries

3/4c. brown sugar

1/2c. old-fashioned rolled oats

2/3c. whole wheat flour

1/4c. chopped nuts (optional)

3T. butter or trans-fat-free margarine

Lightly coat medium shallow square baking dish with canola oil spray.  Place apples and cranberries in dish, and gently toss together.  In medium bowl, combine brown sugar, oats, flour, nuts, and butter.  Sprinkle brown sugar mixture on top of fruit  Bake at 375℉ until apples and cranberries are bubbly and tender, about 50 min.  Transfer dish to wire rack to cool slightly.  Serve warm with frozen yogurt, if desired.  Makes 8 servings.

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Cream Cheese Frosting

3 oz. cream cheese
1&1/2c. powdered sugar
1t. vanilla

Cream all ingredients together until fluffy.

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Coconut Pie

5 eggs
1&1/2c. sugar
2c. cream (may use whipped cream)
2c. coconut
1/4t. lemon juice

Beat eggs and sugar in a large mixing bowl.  Stir in coconut, lemon juice, and cream.  Put in unbaked 9-inch pie crust.  Bake at 350℉ for 25 min.  Top with whipped cream and coconut.  Makes two 9-inch pies.

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Buttermilk Old-Fashioned Pancakes

2c. buttermilk
1c. flour
1/2t. baking soda
1/2t. salt
1t. baking powder

Mix baking soda, salt, baking powder, and milk together in a mixing bowl.  Stir in flour to thicken to desired consistency.  Cook on slightly oiled hot griddle (medium heat)--lightly brown on each side.

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Fresh Strawberry Pie

1 pkg. (4 serving size) vanilla pudding and pie filling
1 pkg. (3 oz.) strawberry gelatin
2c. water
1t. lemon juice
1&1/2c. prepared dream whip (whipped cream)
1c. sliced fresh strawberries
9-inch baked pie shell

Combine pudding mix, gelatin, water, and lemon juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil.  Pour into a bowl and chill until thickened.  To hasten chilling, place bowl of pudding mixture into a larger bowl of ice and water; then stir until thickened.  Fold in whipped topping, blending well. Stir in strawberries.  Pour into pie shell; chill until set, 1-2 hours.  Garnish with additional whipped topping and strawberries.

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Skillet Upside-Down Cake

From:  Kroger gelatin dessert box

1/2c. butter or margarine

3/4c. brown sugar

3 oz. pkg. strawberry gelatin (may use other flavors of gelatin)

1 can (8.25 oz.) crushed pineapple, drained (reserve juice)**

1/2c. chopped nuts (optional)

1 box yellow cake mix

1&1/4c. liquid (reserved pineapple juice + added water)

Melt butter in a heavy 10-inch skillet using low heat on the stovetop.  Remove from heat.  Sprinkle brown sugar and strawberry gelatin over butter.  Drain crushed pineapple, reserving liquid.  Spread crushed pineapple and nuts over gelatin mixture.  Prepare yellow cake mix according to directions on package using reserved pineapple juice + water to measure 1&1/4c. liquid.  Pour cake batter over pineapple mixture.  Bake in a 350℉ oven for 50-55 min.  Immediately turn upside-down onto a serving dish.  Refrigerate any leftovers. 

**may use other canned fruit that would complement the flavor of gelatin you're using.  Be sure to reserve the juice according to the recipe above.

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