technomatt.orgOld Recipes

1984 Greenwood Jaycees Recipe Book

Cookbook page 29

Pecan Pie, Pumpkin Delight, Sour Cream Coffee Cake

PECAN PIE                                                Shari Shireman

1/2 c. white s_gp-   '
2 Tbsp, soft olee             ,
2 Tbsp, flour
2 beaten eggs
1 c. white karo
1/2 tsp. vanilla
1/4 tsp. salt
1 c. pecan halves

Mix sugar, olee, flour in small bowl. Mix in large bowl until blended -
eggs, kr o, vanilla and salt. Add both mixtures and stir lightly. Place
1 cup pecan on bottom crust and pour batter over pecans. Bake at
350 degrees for 35-45 minutes.

PUMPKIN DELIGHT                                             Betty Meyer

1 pkg. yellow cake, divided
3/4 c. buter, divided
4 eggs, divided
2 c. or #303 can pumpkin
11/2 c. sugar, divided
1/2 c. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 c. milk
3 tsp. cinnamon, divided
Nuts

Reserve 1 cup cake mix. Combine remaining mix with 1 cup butter and
1 egg. Press in either long cake pan or 2 small pans. Combine pumpkin,
1 cup sugar, brown sugar, salt, nutmeg, 3 eggs, milk and 2 tsp. cinnamon.
Pour over pressed mixture. To reserve cake mix add 1/2 cup sugar,
1 tsp. cinnamon, 1/4 cup butter and nuts. Mix until crumbly. Pour over
top of cake. Bake 40-50 minutes at 350 degrees.

SOUR CREAM COFFEE CAKE                             Jo Ann Wimmenauer

2 c. sugar
2 eggs
1/2 pint sour cream, 8oz.
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. salt
2 Tbsp, brown sugar
3/4 c. chopped nuts
1/2 tsp. cinnamon

Mix together sugar, eggs, sour cream and vanilla. Gradually add flour,
baking powder and salt. Pour one-half of mixture into a greased and
floured 10-inch tube pan. Sprinkle top with brown sugar, cinnamon and
nut mixture. Cut mixture in swirls with knife. Pour remaining cake
batter into pan. Bake in 350 degree oven for 50-55 minutes. Let cake
sit in pan for 20 minutes after removing from oven. Before serving,
sprinkle top of cake with powdered sugar.


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