Submitted by Mary Clare Fawver
| 4 c. flour | 1½ tsp baking soda | |
| 1 tsp salt | 1½ c. butter | |
| 1¼ packed brown sugar | 1¼ c. sugar | |
| 3 eggs | 1½ tsp vanilla extract | |
| 2 c. chocolate chips |
Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.
Submitted by Monica Fawver
| 1 c. butter, softened | 2 c. chopped pecans, toasted | |
| 2 c. sugar | 4 eggs | |
| 2 tsp vanilla extract | 3 c. flour | |
| 2 tsp baking powder | ½ tsp salt | |
| 1 c. milk |
Frosting
| 8 oz. cream cheese, softened | 1 c. butter, softened | |
| 2 lb. powdered sugar | 2 tsp vanilla extract | |
| 2-3 tbsp milk | 2/3 c. chopped pecans, toasted |
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Submitted by Monica Fawver
Serves 6-8
| 2 c. flour | 2½ tsp baking powder | |
| ¼ tsp salt | ½ c. shortening | |
| ¾ c. sugar | 1 egg | |
| ½ c. milk | 2 c. fresh or frozen berries | |
| ½ c. flour | ½ c. sugar | |
| ½ tsp ground cinnamon | ¼ c. butter or margarine |
Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.
Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.
Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!
Submitted by Marilyn Braunger
Serves 8
| 1 c. raw long grain rice | ¾ lb. shredded Monterey Jack cheese | |
| ¾ lb. shredded Cheddar cheese | 16 oz. sour cream | |
| 7 oz. chopped green chilies | salt |
Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.
Chef’s Note: This is a great side dish – goes well with ham.
Submitted by Michelle Fawver
Serves 6-8
| 3 lb. country style pork ribs | 1 small onion, sliced | |
| 1 lemon | garlic powder |
Barbecue Sauce
| 14 oz. ketchup | 5 oz. water | |
| 1/3 c. Worcestershire sauce | 1 tbsp brown sugar | |
| 2-3 dashes Tobasco sauce | 1 tsp salt | |
| dash black pepper |
Combine & bring to a boil.
Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.
