Nancy Kitchen's Wonderful Pound Cake
3 sticks BUTTER
1 large cream cheese
3 cups sugar
6 eggs
Pinch of salt
3 cups self-rising flour
2-3 t. Watkins vanila
Cream butter and sugar, add 1 egg at a time,vanilla, then flour Do not beat too much.Bundt pan, 300 degrees,2 ½hrs
She did not say this, but I will spray the pan with Pam or you could grease and flour the pan. Oh, and from experience with this recipe, make sure your pan is big enough and DO Not open the oven at all while baking . My fell , I mean , FELL because I opened it several times.... very dissapointed since i used all that good butter and eggs...... I used a bundt pan and it was too small, but i have an angel food pan that is much bigger and it worked.
CHEESY GRITS CASSEROLE
4 cups boiling water
1 teaspoon garlic salt,
1/3 of the large Velveeta cheese block
1 cup grits( I used 5-minute quick grits.....(I KNOW!!!!! No self-respectin' Southern girl would buy the quick cooking grits, but I could not find the regular grits and I looked and the grocery was not Southern enough to have them. They have a more gritty consistency that I like.)
2 eggs
1/2 cup milk
3/4 stick of butter ( I used butter, not margarine, or as some Southerners say, OLEO, which actually was a brand name back in the day)
grease casserole dish or spray with Pam
Bring water and salt to a boil. Stir in grits and cook slowly for 15-20 minutes, if you use the regular grits. If you use the quick cooking instant grits, just cook about 4 minutes, stirring frequently. Now, if you don't stir them, they will lump up and you will not like that..... Then add cheese and butter, blending thoroughly. Beat eggs with milk. Add to grits mixture. Pour in casserole and bake 35 minutes at 350 degrees, uncovered. About 20 minutes, add two handfuls of shredded cheddar cheese on top of casserole and continue cooking, uncovered. Hmmm! Sure smells good while cooking.
This dish is great for a country ham breakfast. My mom always liked to cook this for the holidays... enjoy
MY OWN COOKIN SHOW!!!!!!!
One of these days, I want to have my own cooking show!!!!! Yes, just like "Cookin with Granny"
PUMPKIN BREAD
1/2 CUP BROWN SUGAR
ONE CAN PUMPKIN
2 EGGS
1 CUP SUGAR
2 CUPS FLOUR
1/2 CUP OIL
2/3 CUP WATER
3/4 t. SALT
1/2 t. CINNAMON
1/2 t. CLOVES
1/2 t. NUTMEG
1/2 t. GINGER
1 t. SODA
1 CUP NUTS
1 CUP GOLDEN RAISINS
SUGAR,EGGS,OIL ---- BEAT TIL LIGHT AND FLUFFY. ADD PUMPKIN
COMBINE DRY INGREDIENTS AND STIR IN PUMPKIN. MIX AND ADD WATER,RAISINS AND NUTS. BLEND WELL. GREASE or SPRAY PAM IN LOAF PAN. 350 DEGREES
65-75 MIN.
COMMENTS: I got this recipe from the Alderson family in Columbia, Tennessee. I was having a house party where I sold handmade items and other women's items,too. This was served as part of the refreshments. Mrs. Alderson told me it was her grandmother's recipe. I have used it every fall and love it. I think the raisins make it more moist. I also make mine in a regular loaf pan and I think it is more moist than the smaller size loaf pans. When it cooks about 65 min., I would start using a toothpick in the middle to see if it comes out clean. I have to cook it the full time it calls for but all ovens are different. Just don't overcook it because that will make it less moist.
Cut in half and freeze the other half. Eat two thin slices everyday with real cream cheese in between. Cut in three pieces! I always think of my mom each time I do this. She used to buy Datenut Bread in a can and slice it with the cream cheese in between. I can't seem to find it anymore at the grocery.
Cook this each fall just for yourself!!!!!! Eat at 4:00 with a cup of coffee or hot tea. It doesn't matter if anyone else likes it our not..... enjoy pampering yourself. Mary A's Southern Recipes
