Italian Creme Cake

2 c. sugar
2 c. flour (sifted)
5 eggs (separated)
1/2 c Crisco
1 stick margarine
1 c buttermilk
1 teaspoon soda (added to buttermilk)
1 c pecans
2 c coconut
Cream sugar, butter, & shortening.  Add egg-yolks (one at a time).  Add buttermilk. work in flour gradually.  Add pecans and coconut then fold in stiffly beaten egg whites.  Pour butter (very thick) into 3 greased and add f;our to 8" or 9" cake [pans.  Bake at 325 til done 30 or 40 minutes.  

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Italian Cream Cake Icing

1 Box Confestioner's Sugar
1 stick butter
1 8 oz. pkg cream cheese
1 teaspoon vanilla
Cream butter & cream cheese with vanilla.  Add powered sugar gradually.  After cake is cooled ice layers.  Sprinkle finely chopped nuts on top of layers and on top of cake.
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Combination Icing Recipe

2 c sugar
1 1/2 c shortening
1 egg white
3 oz. cream cheese (optional)
2 teaspoon flavoring
7 Tablespoons milk (8 Tablespoons = 1.2 cup)
Add milk last.  Drizzle in - see if it needs all of the milk.  

Cherry Delight
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Crust

• Mix with fork
• 1 1/2 sticks of softened margarine
• 2 Tablespoons powered sugar
• 1 1/2 cup flour
• 3/4 c chopped nuts
• Put into 8 x 12 loaf pan
• Bake 20 minutes in 350 degrees--Cool

Filling

• Mix 1 pkg. Dream Whip according to directions on pkg.  Set aside
• Mix 2 c powered sugar with 1 8 oz cream cheese and blend into dream whip.
• Pour into Crust.  Top with 1 can cherry pie filling.
• Chill 2 hours.

Caramel Popcorn
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Popped Corn ( I use an oversized cake pan full)

Combine in a suacepan:
1 1/3 c sugar
1 c Margarine--not butter
1/2/c clear Karo Syrup

From the time you put on the stove top, cook 11 to 12 minutes, stirring occasionally.  The mizture will change to a light caramel color, probably to a soft ball stage.
Remove from heat/
Add 1 teasopoon vanilla.
Pour over popped corn.
Tip:
I pop the corn, pouring it into one pan and sorting through it to make sure there are no unpopped kernels.  I put it in another pan and put pecans on the top.  Then I pour the caramel mixture over the popcorn and stir to cover the corn well.
I then put the popcorn in individual sandwich bags, which makes a very convenient way to serve.  It is the most popular dessert whcih my family enjoys (and expects) at our family reunion.

Pineapple-Cheese Roll
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1 Roll
1 - 8 oz okg cream cheese
1/2 c (rounded) crushed pineapple drained
1 c chopped pecans ( use to liking)
2 Tablespoons finely chopped Bell Pepper
1 Table spoon finely chopped onion
1 1/2 teaspoon seasoned salt.

In medium-sized bowl, beat cream cheese until smooth.  Add pineapple and half of the pecans.  Add Bell peppers, onion and seasoned salt.  
Shape into a roll.  On wax paper, place remaining pecans and form cheese into the roll.  Refrigerate until well chilled.  The dish freezes well.

Crispy Oatmeal Cookies
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Originally from Hattie Byrd who lived int Texon Camp.  Married to Willie Byrd.  Freiends of Mary Jo and Jim Kennedy.  Taught Mary how to make these cookies at 9 years old.  

Cream together

• 1 c Crisco Shortening
• 1 c grandulated sugar
• 1 c brown sugar

Add, then beat well

• 2 well-beated eggs
• 1 teaspoon vanilla

Sift together and then add to mixture

• 1 1/2 c sifted four
• 1 teaspoon salt
• 1 teaspoon baking soda

Add:

• 3 c oats (quick-cooking or old fashioned)
• 1 c chopped pecans

Mix well. Using wax paper, form dough into two long rolls.  Place in the freezer and serve as slice and bake cookies. Slice 1/4" thick.  Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.  Store in airtight container.  They freeze well.