Cream Cheese Frosting (MS)

  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, room temp
  • 5 cups conf. Sugar
  • 1/4 t. Salt
  • 1/4 c. Milk
  • 1/2 t. Vanilla extract
  1. Beat together butter and cream cheese on med hi about 1 min.
  2. Reduce speed to medium; add conf. Sugar 1 cup at a time, beating well after each addition.
  3. Add salt, milk and vanilla and beat until fluffy (about 3 min)

Will keep up to a week, if kept air-tight in fridge. If refrigerated, Bring back to room temp, then beat on low until smooth.


Simple Layer Cake (original from Queen Martha)

  • 1 stick unsalted butter (softened)
  • 2 cups AP flour
  • 1 T baking powder
  • 1/2 t. Salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup milk
  • 1 t. Vanilla extract
  1. Preheat oven to 350
  2. butter 2 8-inch round pans and line bottom with parchment.
  3. Whisk together dry ingredients.
  4. Beat butter and sugar @ medium 1 – 2 minutes.
  5. Add eggs, beating well after each is added. Scrape down sides after adding.
  6. reduce mixer to low, and add dry mixture, beating until combine
  7. Add vanilla to milk, then milk mixture to other u till just combined
  8. divide batter between pans and bake until golden (about 30-35 minutes) and a toothpick inserted into centers comes clean.
  9. Let cool in pans on wire racks 15 minutes. Turn onto racks to cool completely

Add favorite frosting

Hannah’s Frozen Caramel-Pecan Pie

Pie filling:
8 oz cream cheese- reduced fat might be fine, but I hate fat free 😖
16 oz cool whip- lite really does taste good and saves you some calories if you’re feeling guilty 😉
1 can sweetened condensed milk- I think it’s 14 oz

Bring cream cheese to room temp and thaw out cool whip– beat cream cheese and sweetened condensed milk together until smooth, then fold in cool whip until fully incorporated- don’t worry too much about folding perfectly- this makes 2 pies and you’ll have plenty of fluff, trust me 😉

1 cup chopped pecans
8 oz or so of sweetened coconut
1/4-1/2 stick butter– enough to coat the pecans and coconut
1 jar caramel sundae sauce- you’ll need this later

In a skillet, melt butter on low- medium heat then add pecans and coconut. Cook slowly, stirring throughout. I just look for a certain color on the coconut- light brown- then turn off the heat and let cool. It will get crunchier as it cools– if you happen to have leftovers, it’s delicious as an ice cream topping with leftover caramel sauce 😊

3 cups all purpose flour
1 tsp salt
1 cup crisco
5-7 tablespoons ice water

Using pastry cutter, cut crisco into flour and salt mixture, then add ice water a spoonful at a time. Pull dough together, being careful not to overwork it. Once pulled together- shape it into a disk, cover with plastic wrap and refrigerate for an hour if you have the time- 30 minutes if not.

Roll out crusts- makes 2 deep dish pies. Prick bottom of crust with a fork and bake 12-15 minutes at 450- it all depends how well your oven browns. The crust will sink a bit, that’s why it’s best to have as much overhang on your crust as possible. Allow crust to cool before filling.

Put 1/4 of the fluff into the bottom of each pie- filling halfway.
Sprinkle on pecan/coconut mixture- 1-4 mix onto each.
Drizzle caramel sauce over each.
Repeat with the rest of the fluff, pecan/coconut and caramel. I typically have leftover caramel and pecan/ coconut mix, but I use all the fluff- it will work it’s way down as you spread it.
Freeze and eat 🙂 to check for readiness, just insert a knife into the center- should be firm. We usually freeze it 3 hours or over night if we can wait that long 😉 slice and enjoy!!

Kristin’s Mom’s French Silk Chocolate Pie

Our sweet friend Kristin brought this to one of our lunch visits one week, and we almost had a family separation over who got the last piece. In fact, we had a bit of a tussle over what was actually considered the last piece, since Papaw said a quarter of the pie qualified as his last piece.

So rich, so creamy and…dare I say silky?

Kristin’s Instructions

Mom’s French Silk Chocolate Pie

1/2 c. butter, room temp
3/4 c white sugar
2 (1 oz) squares unsweetened baking chocolate, melted and cooled
1 teaspoon pure vanilla
2 eggs, room temp
1 pie shell (I made my own pie crust)

cream butter in a mixing bowl. gradually beat in the sugar with an electric mixer until light colored and well blended. stir in the thoroughly cooled chocolate, and vanilla. Add the eggs, one at a time, beating 5 minutes on med. speed after each addition. spoon filling into a cooled, baked pie shell. refrigerate 2 hours before serving. You can garnish the pie however you would like. I whipped up some fresh whipped cream and then shaved some chocolate on top. remember, you have to beat the crap out of this recipe to make the sugar blend. The second time I made this pie i added the melted chocolate right into the sugar while it was still warm not hot and that worked too. Just dont add it if it is too hot or you will melt the butter.

I doubled the recipe to fill a large pie tin. Good luck!

The KEY to the recipe is letting the ingredients beat for a looooong time. Last time I made it, it beat in my Kitchen Aide for abt 45 minutes on med/high to high speed. The deep dish pie crusts work great for a double recipe. Also, another difference that really counts is that I use pure vanilla not imitation, though I’m sure it would still taste great, the vanilla I have is the good stuff and it makes a big difference in the depth of taste.

I have made it with regular pie crust, graham cracker crust and chocolate graham cracker crusts


Apple Fritters

apple frittersRegular Batch
2 t. Yeast
1/2 cup warm milk
1 large egg
3 T. Sugar
1 T. Butter
1/2 t. Vanilla
1 1/2 cups flour
1/2 tsp. salt
Dash of cinnamon and nutmeg, to taste
1 cup finely chopped apples

Oil for frying

Small Batch
1 tsp yeast
1/4 cup warm milk
2 Tbls. Sugar
2 tsp butter
1/2 egg (about 2 T)
1/4 tsp vanilla
3/4 cup flour
1/4 t. Salt
Dash cinnamon and nutmeg
1/2 cup finely-chopped apples


Mix warm milk, sugar, and yeast. Let set to see if yeast proofs (about 5 min.)
Mix flour and spices. Mix butter in flour mixture.
Mix yeast mixture with flour/butter mixture. Add vanilla and egg. Stir.

Cover, let rise about an hour.

Add chopped apples.

Heat oil to 375. Drop batter by spoonfuls. Fry until light brown. Roll in cinnamon sugar, then sprinkle with confectioners sugar. (In fritters below, I used a milk/conf. glaze instead of the cinn. sugar/conf. sugar. For an even richer glaze/icing, use small amount of conf. Sugar, butter and a little milk)

Small makes 6-10, depending on size. Regular batch makes twice that amount.

Donut Maker Donuts (their recipe)

Baked French Breakfast Donuts
(Added a different frosting recipe)

5 T butter
1/2 cup sugar
1 egg
1 1/2 cup flour
2 1/4 tsp baking powder
1/4 t. Salt
1/4 t. Nutmeg

1/4 t. Vanilla
1/2 cup milk

2 T. Melted butter
1/2 cup conf. Sugar
1/2 t. Vanilla
Dash cinnamon

Mix butter and sugar. Beat in egg.
Mix flour bpdr, salt & nutmeg.
Add vanilla to milk.
Add flour and milk mixture alternatively to butter/sugar egg mixture.

Place about a heaping tsp of mixture in each donut space, bake for 2 minutes.
Determine how much you’ll really need by how those turn out.

Immediately after taking those out, add more, and dip the hot ones into frosting OR a cinnamon/sugar mixture.
OR do a few that way, then put a few in a bag of conf sugar and shake

Makes a lot. Maybe 3 dozen or so.

Carrot Cake

Not sure where this originally came from, but I would think either my Aunt Ruth or Aunt Edith. Definitely an Aunt or Grandma kind of cake.

  • 2 cups self-rising flour
  • 2 cups sugar
  • 1 tsp. cinnamon
  • 1 cup crushed pineapple
  • 1 cup walnuts
  • 4 whole eggs
  • 1 tsp. vanilla
  • 3 shredded carrots
  • 1 1/2 cup Oil

Mix dry ingredients. Add rest of ingredients.

Bake at 375 for 35 to 40 minutes. Let cake cool.


  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 tsp. soda

Bring to boil for 2 or 3 minutes. Pour over cake.