Recipes from our hearth

Have all ingredients at room temperature. Place cream cheese in large bowl of electric mixer and beat at low speed until smooth and creamy. Mix together , sugar, flour, salt and grated lemon rind and gradually add to creamed cheese, continuing to use low speed. Slowly add eggs and yolks, one at atime, | Blend in lemon juice. Pour filling into prepared pan. Place in oven with a piece of aluminum foil between pan and rack. Bake in 400 degree oven for ten minutes. Reduce heat to 225 degrees and bake approximately one hour and twenty minutes. Cool at room temperature. Remove from Pan by first taking sides away. Refrigerate. Use any fruit topping desired. Mrs. Fred E. Long CHOCOLATE CHEESE CAKE 1 - 10 3/4 or ll ounce pkg. cheesecake mix 3 Tbsp. sugar 4 Tbsp. butter or margarine melted 1 1/2 cups cold milk 1 Tbsp. sugar 1 envelope (1 ounce) no-melt unsweetened chocolate 1/2 cup dairy sour cream Chocolate curls Combine crumbs from the cheese cake mix, the 3 tablespoons sugar, and the melted butter or margarine. Press crumb mixture onto bottom and 1 inch up sides of 71/2'' spring-form pan or pie dish. Chill In mixer bowl, combine milk, the packaged filling mix, andthe 1 tablespoon sugar. Beat at low speed of electric mixer till blended; beat at medium speed for 3 minutes. Add chocolate; beat at low speed 1 minute more. Pour into crust; spread sour cream overtop. Chill at least 1 hour. Garnish with chocolate curls. Makes 6 to 8 servings. Mrs. Barbara Davis PINEAPPLE REFRIGERATOR CAKE l bakery Angel Food Cake (tube cake) 2 Tbsp. plain gelatin (2 envelopes) l can crushed pineapple (large) 5 eggs separated I lemon (juice and grated rind) l cup sugar Dash of salt . 1 cup whipping cream (whipped) 1 cup moist coconut Drain juice from pineapple and add to gelatin. fit Allow to soften. Beat egg yolks, add crushed pineapple, 1/2 cup sugar, lemon juice, rind and salt. Cook over boiling water, stirring until thickened. Add gelatin and dissolve. Allow to cool. Beat egg whites with remaining $ cup sugar and fold into gelatin mixture. Fold in whipped cream and coconut. Pull Angel Food Cake apart into rough chunks about the size of a walnut. Arrange chunks of cake alternately ~ with blobs of the pineapple mixture in a large tube pan. Cover top with waxed paper or foil and chill overnight. To serve, run knife around edge of pan and turn out. Cut into slices like a layer cake. Mrs. Margaret Harrison COCA COLA CAKE Sift unto mixing bowl: 2 cups sugar 2 cups flour Bring to a boil: 3 Tbsp.) Cocoa Y cup margarine or butter = cup crisco 1 cup Coca Cola Add this to flour and sugar. Mix with mixer. Then add: = cup buttermilk l tsp. vanilla I tsp. soda 2 beaten eggs 1 = cups miniature marshmallows Mix together and pour into 9x 9 '' pan (grease but do not flour). Bake 35 to 40 minutes at 350 degrees. Frosting Bring to boil 3 cup margarine 3 Tbsp. Cocoa 6 Tbsp. Coca Cola Take off stove and add 1 cup miniature marshmallows Stir until the marshmallows melt. Add 1 box of powdered sugar, 1 cup nuts and 1 tsp. vanilla. Frost cake. Mrs. Robert E. Zimmerman, Sr. RAW APPLE CAKE 1 $ cups cooking oil 3 eggs 2 cups sugar 1 Tbsp. vanilla Cream this together. Then sift together and add 3 cups plain flour, 1 teaspoon soda and | teaspoon salt. 3 cups raw apples l cup pecans l cup raisins Grate raw apples,pour apples into batter and beat well. Add pecans and raisins. Pour into greased tube pan. Bake at 350 degrees for 1 hour or until brown. GLAZE + stick butter $ cup brown sugar + cup sweet milk 5 tsp. vanilla Bring to a boil and boil for 2> minutes. Pour over cooled cake. Mrs. Fred Byerly APPLE BUTTER CAKE cup butter cup buttermilk cups flour tsp. cloves tsp. soda | cup chopped black walnuts floured