Shallowford cookery

Spread filling thinly between cake layers and on sides and top of cake. Garnish top with walnut halves. Press coconut on sides of cake. Chill until ready to serve. Makes one 4-layer, 10 inch cake. Peggy Mansfield Pumpkin Pie 3 eggs 3 cups pumpkin 1% cups brown sugar 2 teaspoons 1% teaspoon ginger cinnamon } teaspoon salt Add slightly beaten eggs to pumpkin, sugar, spices and salt. Mix well. Pour into two unbaked pie shells. Bake at 350 degrees for 35 to 40 minutes or until done. 99 Mrs. Deoane Moser Caramel Nut Cake 1 box lt. brown sugar il tablespoon 3/4 cup granulated sugar vanilla %5 lb. butter 5 cups plain 5 cup Crisco flour 5 eggs 3/4 teaspoons baking 1 cup sweet milk powder 1 cup chopped pecans (add last) Cream sugar, butter, Crisco. Add eggs one at a time. Mix well after each egg. Sift flour and baking powder together. Add alternately with milk. Add vanilla and nuts. Bake 1% hours at 325 degrees. Mrs. Deoane Moser Dump Cake 1 can sweetened cherry 1 pkg. white cake pie filling mix 1 can crushed pineapple 2 sticks butter (undrained) or margarine, 1 can flaked coconut (opt.) me lted 1 cup chopped pecans Pour cherries in bottom of greased pan or pyrex dish. Add pineapple. Pour margarine or butter over cake mix. Add coconut, if desired. Sprinkle pecans over cake. Bake at 325 degrees for 30 or 45 minutes. (you may substitute apple or peach for cherries). Mrs. Lloyd Steelman 100 2 2 Nut Layer Cake cup butter cup shortening cups sugar cups flour (plain) cup buttermilk eggs tsp. soda tsp. vanilla can coconut cup nuts (pecans or walnuts) re NM Mwave Peer Sift flour with soda three times. Cream sugar, butter and shortening. Add eggs, one at a time and beat well. Add dry ingredients and butter- milk, (beginning and ending with dry ingredients). Stir in nuts and coconut. Fold into three nine inch pans and bake 350 degrees until done. Icing 12 ounces cream cheese 1 tsp. vanilla (softened) 1 cup nuts 1 box confectioners 3/4 stick butter sugar Cream together until it is a good spreading consistency. Mrs. Roger Beauchesne Vanilla Wafer Cake box vanilla wafers (12 6 eggs oz.) size crushed % cup sweet milk sticks margarine, 1 pkg. frozen softened coconut cups sugar 1 cup nuts, chopped Cream sugar and margarine. Add eggs one at a time. Add vanilla wafers and milk alternately. Add coconut and nuts. Bake in a tube pan lined with waxed paper. Bake at 275 degrees for l hour and 45 minutes. Mrs. Elmer F. Wyrick LLOBK Fruit Cake lb. butter lb. cherries cups sugar lb. pineapple eggs lb. mixed fruit cup English walnuts cup pecans boxes raisins cups flour cup orange juice teaspoon salt Pre Woh we Si lll sell eel ©) SS) Om Cut fruit and nuts and mix with flour and salt. Cream butter and sugar. Add eggs, beat well. Add flour, fruit and nuts with orange juice. Mix well. Pour into greased and floured pound cake pan and steam for 4 hours. Then bake in oven % hour at 350 degrees. Set on rack and let cool before re- moving from pan. Mrs. Wilson Cable Edna's Apple Sauce Cake 1 box Duncan Hines Spice 3 eggs Cake Mix 1 cup apple sauce *% =6stick butter or 1. cup raisins margarine | Mix all together. Pour in 3 greased and floured cake pans. Bake 30 minutes at 350 degrees. Filling: 1 box raisins 1 stick butter 2 fresh coconuts and juice 1% cup sugar | Grind raisins and coconut. Add butter and sugar with ground mixture and cook for five minutes. Stir while cooking. Cool and spread on cake. Mrs. Edna Currin 102 Pound Cake % pound oleo 3 cups sugar 6 eggs separated 3 cups flour 1 cup sour cream (plain) 1 teaspoon vanilla % teaspoon soda