A MOIST and FLAVORFUL cake! I have prepared this dessert for many years. It is a favorite of my stepchildren and they always have seconds. A pretty cake! The best part is the flavor and moistness of the cake.
CRISPY GOOD!! My mother always baked cornbread sticks in a cast iron corn stick pan. She always told me that the secret was to have the sections of the pan well-greased with vegetable oil and to preheat the empty pan first. This made the edges and bottoms of the cornbread sticks to begin a fry-crisp crust. This was a treat that the whole family enjoyed particularly when having cooked leafy green vegetables. This is her recipe as she wrote it.
A wonderful casserole for turkey or chicken. An idea for a potluck or family event. This recipe is from my cousin, Catherine, and was her contribution to our family cookbook. Enjoy the crunchiness and the flavor!
I got this recipe from our Blanchard Family cookbook which was published in 2006. Judy, who submitted the recipe is known for her great cooking skills. The taste of cream cheese with sweet potatoes is wonderful!
Easy, Easy! I enjoy using the cake mix because you have less measuring to do and it adds to the flavor. I originally got the recipe from a church friend. You can create your own with different cake mixes and ingredients.
A delicious and pretty coconut cake which gets better each day! The recipe comes from a 1977 church cookbook. It is important for the sour cream mixture to remain overnight in refrigerator - time not included.
Absolutely comforting and delicious! My father fished as a hobby and this is his recipe. If you do not have fresh fish, frozen will be fine. Good served any time of the year along with cornbread or crackers.
Great for anyone who feels the 10 inch pound cake is too much for them!! Some years ago a friend gave me a 9 inch tube cake pan as a gift along with this recipe. This recipe would also be perfect for the smaller bundt cake pan.