Saturday, September 21, 2013


2 cups all-purpose flour
1 T. sugar
2 t. baking powder
1 t. baking soda
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup buttermilk
Preheat oven to 425˚.
In a large bowl combine flour, sugar, baking powder, soda, and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add buttermilk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of pan and place biscuits in pan. Bake for 12 minutes or until golden brown.

Friday, September 6, 2013

Coconut Pudding Cake

1 package (18.25 ounce or so) yellow cake mix
1 package (3 1/2 ounce) vanilla or coconut instant pudding or pie filling
4 eggs
1 cup water
1/4 cup oil
1 cup flake coconut

Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes.

Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two.

1 (3 1/2 ounce) package of instant coconut pudding mix
1 cup of cold milk
1 cup of coconut flakes
4 ounces of Cool Whip

Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.

The Famous Woolworth Ice Box Cheesecake

 (copycat recipe)

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 12 oz can Carnation Evaporated milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

Line bottom of 9 x 13-pan with crushed Graham crackers.

Spread filling over and top with more crushed Graham crackers. Chill.