We will be adding new recipes soon so please check back. Our goal is to publish 2 or 3 recipes a month from our members and from members of other chapters or lodges. Full credit will be given to the person submitting the recipe, along with their Chapter information.
Apricot Nectar
1 Yellow cake mix
1/2 cup sugar
3/4 cup vegetable oil
4 eggs
1 cup apricot nectar
Mix all ingredients together - Put in a greased and floured Bundt pan.
Bake at 350 degrees for about 25-30 minutes.
I always check by pressing on the cake to see if it springs back.
Some ovens take longer than others.
Don't over cook.
You can sprinkle confectioners sugar over the cake after it cools if your like - sometimes I do - sometimes I leave it plain.
Toasted Coconut Pie
2 Graham Cracker Crusts
Banana, sliced
8 oz. Cream Cheese
1 1/2 cups Powdered Sugar
8 oz. Cool Whip
1 cup Coconut
1 stick margarine, melted
1 1/2 to 2 cups Pecans, toasted in the oven for 10 to 15 minutes
Caramel ice cream topping
After slicing banana, squeeze lemon juice on the slices and toss lightly to coat and let sit for a few minutes. Arrange banana slices on crusts in a single layer.
Beat cream cheese, powdered sugar, and cool whip together until smooth. Spread over bananas.
Mix coconut, margarine, and toasted pecans. Spread over the cream cheese mixture.
Drizzle with caramel ice cream topping.
Keep refrigerated.
Ms. Gray says this is an easy and tasty pie.
Sweet Potato Casserole
2 cups mashed sweet potatoes
1 1/4 cups granulated sugar
2 eggs, beaten
3/4 stick butter, melted
1 cup milk (1/2 cup if canned)
1/2 tsp. nutmeg and 1/2 tsp. cinnamon
TOPPING -
3/4 cup crushed corn flakes
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
3/4 stick butter
Boil sweet potatoes and mix with other ingredients. Pour into greased casserole dish. Bake at 400° about 20 minutes. While this cools, mix topping ingredients. Spread evenly over casserole and bake 10 more minutes at 400°.
Comments: This recipe was given to me by a friend, Kathy, in Tennessee after we enjoyed the dish at a Thanksgiving dinner and is my favorite sweet potato casserole.
Apple Stack Cake
3 1/2 cups flour
1/2 cup white sugar
2 tsp. baking powder
1 tsp. ginger (light)
1/2 tsp. soda and 1/2 tsp. salt
1/2 cup shortening
1/2 cup buttermilk
1 egg, beaten
1 oz. molasses (brown sugar may be substituted)
FILLING: Apple butter
Mix dry ingredients together then add wet ingredients, stirring until well mixed. Spread into round pan and bake at 350° until done. Remove from pan and slice into thin layers. Top each layer with apple butter.
Comments: I have had this recipe since 1982 and do not have the baking time but as with most cakes, when a toothpick inserted in center comes out clean, the cake is done. This recipe was given to me by a friend, Doris, in Kentucky after we enjoyed the apple stack cake with coffee one afternoon.