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Agnes Adack’s Chocolate Pound Cake
From Judy Swader of Skippers


bullet1⁄2 lb. butter (2 sticks)
bullet1⁄2 cup shortening
bullet5 eggs
bullet3 cups sugar
bullet3 cups flour
bullet1⁄2 t baking powder
bullet1⁄2 t salt
bullet4-5 T cocoa
bullet1 cup milk
bullet1 t vanilla

Directions: Cream butter and shortening. Add sugar and eggs. Sift dry ingredients. Add to first mixture at the same time with the milk and vanilla. Mix well. Coat a Bundt pan or one of your choice with cooking spray. Bake at 350˚ for approximately 1 hour or until done. Serve plain, with glaze or favorite frosting. I like it better plain. Enjoy!! This recipe was given to my mother when I was a teenager, and she had me make it all the time. I won a Bake Off with it when I was a teenager!

Lemon Lush
From Elizabeth Moreland of Waldorf, MD

Step 1: 

bullet 1⁄2 cup butter
bullet1⁄2 cup chopped pecans
bullet1 cup flour

Mix together and place in a 13'' x 9'' pan. Bake at 350˚ for 15 minutes.

Step 2:

bullet8 oz. cream cheese
bullet1 cup powdered sugar
bullet1 cup whipped topping

Cream these ingredients and spread over Step 1 when cool.

Step 3:

bullet2 packages instant lemon pudding (3 1⁄2 oz.)
bullet3 cups milk

Mix and spread over the cheese mixture and then top with whipped topping.

Carrot Cake
From Mildred H. Huffman of Lexington


bullet2 cups flour
bullet2 t baking powder
bullet2 t cinnamon
bullet1⁄2 t salt
bullet1 1⁄2 t soda
bullet4 eggs
bullet1 3⁄4 cups sugar
bullet1 1⁄3 cups vegetable oil
bullet2 teaspoons vanilla
bullet1 (8-oz.) can drained crushed pineapple
bullet2 cups grated carrots
bullet1⁄2 cup walnuts

Directions: Sift flour, baking powder, cinnamon, salt, and soda together. Set aside. Beat eggs and sugar together in large bowl for 5 minutes or more. Add oil in slowly. Mix well; add vanilla and mix. Fold in flour mixture; mix well. Fold in pineapple, carrots, and nuts. Pour into a greased and floured tube pan. Bake at 350˚ for approximately 50 minutes. Cool on wire rack. Frosting: 4 oz. cream cheese, 1⁄4 cup margarine, 1⁄3 cup and 1 T confectioner’s sugar, dash of lemon juice, 2 t vanilla. Cream the above ingredients together. Frost cake when cool; then refrigerate. Serves 10-12.

Kabookie Pie
From Edith Tanner of South Hill


bullet1 can Eagle brand milk
bullet1⁄2 cup Real Lemon juice
bullet1 (20 oz.) can crushed pineapple (well drained)
bullet1 can mandarin oranges (drained and cut up)
bullet1 (12 oz.) whipped topping, thawed
bullet2 graham cracker crusts

Directions: Mix milk with lemon juice. Add fruit, fold in Cool Whip, and mix until fluffy. Pour into crusts and chill at least 4 hours. (I use fat-free milk and whipped topping — yummy!)

Hazel’s Pecan Pie
From Ann Atkinson of Richmond


bullet1⁄2 cup white sugar
bullet1⁄2 cup brown sugar
bullet1 cup white Karo syrup (1⁄2 bottle)
bullet2 eggs
bullet1⁄3 stick butter
bullet1 cup pecans
bullet1⁄2 t vanilla

Directions: Mix well. Put into pastry shell that has been pre-cooked for about 5 minutes and bake at 325-350˚ until set (about 45 minutes). A double recipe makes 3 small pies. This is absolutely delicious!

Polka Daters
From Edna Bratz of Unionville

  1. Mix 1 1⁄4 cups chopped dates and 1 cup hot water — cool.
  2. Beat until creamy 1 cup butter, 1 1⁄4 cups sugar, 2 eggs. Stir in gradually 1 3⁄4 cups flour and 1 1⁄2 t baking soda.
  3. Stir in date mixture, 1 t vanilla and 1⁄2 cup chocolate chips. Spread in a greased 15'' x 10'' x 1'' pan.
  4. Top with 1⁄2 cup chocolate chips and 1⁄2 cup broken nuts. Bake at 350˚  approximately 30 minutes (until knife inserted comes out clean).


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