Ingredients:

• 2 cups sugar
• 1-1/2 Cup oil
• 4 eggs – well beaten
• 2  tsp. baking soda
• 2 cups all purpose flour
• 2 tsp. cinnamon
• 1 cup copped pecans
• 3 cups carrots-grated

Directions:

Mix  sugar and oil together.  Add eggs and mix well. Combine dry ingredients and stir into sugar mixture. Mix until smooth. Add pecans and carrots. Bake in 3 greased 9 inch layer cake pans at 350 degrees for 25 to 30 minutes!  Cool and frost.

Frosting:

• 1 box powdered sugar
• 8 oz. cream cheese
• 1/2 stick butter
• 1 tsp. lemon extract

Ingredients:

• 1/2 cup Crisco
• 2 sticks butter
• 2  3/4 cup sugar
• 6 Large Eggs
• 3  cups sifted plain flour
• 1 tsp. baking powder
• 1/4  cup milk
• 1 tsp. vanilla
• 3/4  cup undrained crushed pineapple

Directions:

Cream shortening and butter: add sugar.  add eggs, one at a time, beating well after each addition. Add sifted flour with baking powder, alternately with milk. Add vanilla. Stir in pineapple and blend well. Pour into greased and floured 10 inch tube pan. Place  in cold oven and set oven to 325 degrees. Cook 1- 1/2 hours or until the top springs back.  Let cool 5 minutes. Then run knife around pan and remove.

Glaze:

• 1/4 cup butter
• 1  1/4 cups confectioners’ sugar
• 1/2 cup well drained crushed pineapple

Place pineapple in blender for a second or two.  Combine with other ingredients and pour over cake while it is still hot!

My Friend Libby and her son Warren made a trip to an apple orchard located near Asheville, N.C. They allow you to pick your own apples. I wasn’t able to go so they brought me a peck of the biggest, most beautiful apples you have ever seen. This recipe is what I came up with for some of those apples. I hope you like it. I sure did! The only thing wrong was I didn’t have ice cream on hand to go with it!!!

Ingredients:

• 2 (9 inch ) pie shells, thawed
• 10 cups thinly sliced apples
• 2 tbsp. lemon juice (optional)
• 1 & 1/2 cups white sugar
• 4 Tbsp.all purpose flour
• 1 tsp.ground cinnamon
• 1 tsp. ground nutmeg
• 1 cup chopped pecans
• 1 cup all-purpose flour 1 cup brown sugar
• 1 stick margarine or butter
• 1 cup raisins (optional)

Directions:

1. Preheat oven to 375 degrees F

2. Place sliced apples in a large bowl. Sprinkle with juice if you prefer. In a small bowl,mix together white sugar , 4 tbsp. flour, cinnamon and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in pecans ( and raisins if desired).

Place thawed pie crusts in 9×15 pan that has been sprayed with Pam. Shape crusts with fingers to fit bottom of pan and a little up the sides. Spoon apple mixture into crust.

3. In a small bowl mix together, 1 cup flour, and 1 cup brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover loosely with aluminum foil.

4. Bake in preheated oven for 30 minutes. Remove foil and bake an additional 25 to 30 minutes or until golden brown.

This is one of my favorite pies. A lot of folks around these parts are familiar with it also. Try it  when you are hungry for something easy, cool and scrumptious.

Ingredients:

• 1 can sweetened condensed milk
• juice of two lemons
• 1 (9.oz)ctn. cool whip
• 1 cup chopped pecans
• 1 can of crushed pineapple, drained

Directions:

Beat lemon juice and milk  on low with an electric mixer, for about a minute. Then fold in the cool whip, along with the pineapple and pecans. Pour into a graham cracker crust. Chill for about an hour before serving. Makes two (9 inch) pies.  Very good!

I must admit that for some reason, as old as I am now, I have always had a little trouble with my meringues. That is until I found this little jewel and I have used it for a long time now. It really works and very well I might add!

Ingredients:

• 1 Tbsp. cornstarch
• 1/2 cup boiling water
• 2 Tbsp. cold water
• 3 egg whites
• 6 Tbsp. sugar
• pinch of salt
• 1 tsp.vanilla

Directions:

Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until clear and thick. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again on high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for about 10 minutes.

You gotta try this meringue folks. It cuts beautifully and never gets sticky!

When I made banana pudding at Peggy’s restaurant, it took twelve lbs. of bananas and about 6 boxes of vanilla wafers. Every dish was made from “scratch” as we Southerners called it. Banana pudding was one of our best sellers.   ENJOY!

Ingredients:

• 3 egg yolks + 1 whole egg
• 3 egg whites
• 1 cup sugar
• 1 Tbsp.  flour(plain)
• 1 (11 oz.) box vanilla wafers
• 3 tbsp. sugar
• 1  cup sweet milk
• 1  cup evaporated milk
• pinch of salt
• 1 tsp.vanilla
• 3 large ripe bananas
• 1 tsp rum flavoring

Directions:

Place in mixer bowl the egg yolks, plus 1 egg, 1 cup sugar, flour, and salt. Beat this until creamy and yellow color. Add sweet milk,  canned milk, vanilla and rum flavorings. Pour into saucepan on medium heat and let come to boiling point, stirring constantly. Do not boil. Remove from heat.

In Pyrex dish, layer vanilla wafers, next layer of bananas, sliced thin. Repeat until wafers and bananas are gone. Next pour custard mix all over and let seep down through bananas and wafers. Beat egg whites stiff . Add 3 Tbsps. and 1/2 tsp. vanilla. Place on top of pudding mixture and bake for for 10 or 15 minutes at 350 degrees or enough to brown meringue.

I just took one of these cobblers out of the oven. The oooh’s and aaah’s was music to my ears!

Ingredients:

• 2 pints fresh strawberries (or frozen)
• 2 cups sugar
• 2 tbsp. cornstarch

Directions:

Mix cornstarch and sugar together thoroughly and stir into strawberries. Place over medium heat in heavy saucepan and cook until this thickens. Set aside and make the following crust.

Batter:

• 1 stick of margarine (melted)
• 1 cup of self rising flour
• 1/2 cup of water mixed with 1/2 cup evaporated milk
• 1 tsp. vanilla flavoring
• 3/4 cup sugar

Directions:

Pour the strawberry mixture into a 9 x 15 inch baking pan that has been sprayed with Pam. Mix all ingredients of batter and slowly pour over the strawberries.  Bake at 425 degrees for about 30 minutes, or until the crust browns. Test to see if its done in the middle .

Ingredients:

• 1/2 cup butter, melted
• 1 (16 ounce) box light brown sugar
• 2 tablespoons cornmeal
• 2 tablespoons water
• 1 tablespoon vanilla
• 4 eggs
• 2 cups pecans, broken
• 2 unbaked pie shells

Directions:

1. Melt butter and mix (by hand) with sugar, corn meal, water, vanilla and eggs. Add pecan pieces.

2. Pour into unbaked pie shells.

3. Bake at 325 degrees for 45 minutes.

Wonderful pie and easy too! Try it ! You’ll like it! I’ll bet you!!!

Ingredients:

• 1&1/2 cups all purpose flour
• 1&1/2 cups quick cooking oatmeal
• 1 cup packed brown sugar
• 1/4 tsp. salt
• 1 cup butter
• 1 can Dulce De Leche
• 1 cup toffee bits

Directions

1. Heat oven to 350 degrees

2. In a large bowl Mix flour, oatmeal, brown sugar and salt. Cut in butter until mixture is crumbly. Press 3/4 of the mixture in the bottom of 13×9 pan, ungreased. Bake 10 minutes.

3. Meanwhile, In a 1 quart saucepan, heat Dulce De Leche over low heat 3-4 minutes, stirring frequently until it is slightly softened.

4. Spread Dulce De Leche over crust. Sprinkle with toffee bits and remaining crumb mixture. Return to oven and bake 20-25 minutes. Cool 15 minutes, then run knife around sides of the pan. Cool another 30 minutes before cutting into bars.

Note: You can find cans of dulce de leche (caramelized sweetened condensed milk) in the Latino section of most grocery stores.

Ingredients:

Crust:

• 2 & 1/2 cups self-rising flour
• 1 cup cold butter, cut in pieces
• 1/2 cups sugar
• 1/2 tsp. salt

Topping:

• 4 eggs
• 1 & 1/2 cups light or dark corn syrup
• 1 & 1/2 cups sugar
• 3 tbs. melted butter
• 1 & 1/2 tsp. vanilla
• 2 & 1/2 cups coarsely chopped pecans

Directions:

1. Heat oven to 350 degrees.  Grease 13x 9 pan.

2. With a mixer at medium speed, Mix ingredients until crumbly. Press into bottom of pan. Bake 20 -23 minutes.

Meanwhile, in same bowl, beat eggs, corn syrup, sugar, butter and vanilla  well until blended.  Stir in pecans by hand. Pour over hot crust and bake 25 minutes. Cool completely before cutting.