Buttermilk Biscuits

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
3/4 cup buttermilk

Stir dry ingredients together. Cut in shortening until it looks like coarse cornmeal. Add milk and stir with fork.
Knead on board and roll out. Cut into biscuits and place on cookie sheet.
Bake 12 minutes at 425* .

This recipe was in Tracy Fuller’s collection and has the name Mrs. Martha Burchett Gill of Kentucky. Thanks Martha!

No Knead Bread

9 teaspoons shortening (lard/Crisco)
3 teaspoons salt
2 tablespoons sugar
2 cups boiling water
1 yeast cake
1/4 cup warm water
6 cups flour

Mix lard, salt, sugar and boiling water and allow to cool to lukewarm.
Add yeast cake to 1/4 warm water and add to first mixture.
When cool, add flour. Roll until bubbles appear. Let stand for 45 minutes.
Make into 2 balls and let stand 15 more minutes. Put into 2 loaf pans and let raise until doubled in size.
Bake10 minutes at 400*, reduce heat to 350* and bake 40 minutes more.

This old, tattered recipe card has the name of Marge Fisher. Thanks Marge!!

Lemon Filling – Pudding

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon grated lemon peel
1 tablespoon butter
1/3 cup lemon juice
4 drops yellow food color (optional)

In saucepan mix sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and butter. Stir in lemon juice and food color; allow to cool.

For filling, pour into crust or dish.
For pudding, pour into dish and refrigerate.

This one came from a bag of sugar many, many years ago…

Carrot Cake

3 cups flour
2 cups sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 cups oil
4 eggs
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup raisins

In one bowl mix dry ingredients with wire whisk.
In another bowl, beat eggs, add oil.
Blend with dry mixture.
Stir in carrots, pineapple and raisins.

Pour into prepared cake pan and bake at 350* for 45 minutes.

Thanks to Sue E Koonce for this one!

Rice Pudding

2 cups milk
1 cup long grain rice
1/2 cup raisins
1/4 cup butter
3 eggs, beaten
2 cups milk
1/2 cup sugar
1 tablespoon vanilla
1/2 teaspoon salt
Nutmeg and/or cinnamon (optional)

In heavy saucepan, bring first 2  cups of milk, rice and raisins to boil. Reduce heat for 15 minutes or until rice is tender. Remove from heat, stir in butter until melted.
In a bowl mix second 2 cups of milk, eggs, vanilla and salt. Slowly stir rice mixture into egg mixture.
Sprinkle nutmeg and/or cinnamon on top.
Bake at 325* for 30 minutes.

Grandma Fuller made this when I was a child. It is one of my most favorites. Thank you Grandma!!

Aunt Nellie’s Fresh Apple Cake

Ingredients & Directions
1  1/4 cups of oil
2 cups of sugar
2 eggs
1 tsp. of vanilla, mix this well and add
1 cup of raisins, I prefer golden raisins but you can use the dark ones
3 cups of chopped apples (peeled or not) as you prefer
1 cup of chopped nuts( prefer pecans), then add
3 cups of flour
1 tsp. of salt
1 tsp. of soda
2 tsps. cinnamon

Grease and flour pan, either loaf pan or bundt pan and bake @325 for 1 1/2 hr.


In loving memory of Aunt Nellie- Nancy B. Humes
Thank you so much Cousin Nancy!! You are my first contributor!! I can hardly wait to try this one!!

No-Bake Cookies (Boiled)

2 cups sugar
1/2 cup milk
1/2 cup butter
4 tablespoons cocoa
1/2 cup peanut butter or 1/2 cup coconut
1 teaspoon vanilla
3 cups quick oats

Bring sugar, milk, butter and cocoa to a boil for one minute. Remove from heat and add peanut butter or coconut, vanilla and oats.
Work Quickly!
Spoon onto parchment paper or a buttered dish. They cool completely in about 30 minutes.

Not sure where this recipe came from, but our family has been making this for generations…

Pumpkin Roll

1/2 cup sugar
2 eggs
2/3 cup pumpkin
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon cloves
1 cup nuts
1 cup boiled raisins

Beat sugar and eggs til thick. Blend in pumpkin and vanilla.
Stir in dry ingredients.
The instructions get a little weird here…
Put on towel
Powdered sugar roll
Put in refrigerator for at least 2 hours

6 tablespoons butter
8-ounce cream cheese
1 cup powdered sugar
1 teaspoon vanilla
Spread on, roll up

Bake at 350* for 15 minutes.

This is either Aunt Carol’s or Grandma Fuller’s recipe. Thanks to both of ’em!!

Homemade Quick Biscuit Mix

4 cups all-purpose flour
2 tablespoon baking powder
1 1/2 teaspoons salt
1 cup shortening

Blend all ingredients until completely mixed. Transfer to vacuum seal bag and store for up to 6 months.

Use in any recipe specifying “bake it all mix”, “impossible mix”, “quick mix” or “Bisquick”.

Whole Wheat Pizza Dough

1 cup hot water
1 teaspoon active dry yeast
1 teaspoon honey
2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt

Place yeast and honey in a large mixing bowl and pour the hot water over the mixture, stirring until well blended. Let stand for about 6 minutes, or until foamy.
Add the flours and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. the dough will double in size in about 30-40 minutes. Punch a few times and let it rise another 30 minutes.
Remove from the bowl spread onto pizza pan.

Top with your choice of meats, cheeses or vegetables!
Bake at 350* until cheese is melted and crust is browned.

Any unused dough should be wrapped in  plastic and refrigerated.

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