All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m


Part 2

                         SAD CAKE
            (from Colorado Cache Cookbook,
              The Junior League of Denver

A good friend of mine in Burlington, Iowa gave me this cookbook on my birthday in 1988.

1 pound light brown sugar 15 - 24 servings
4 eggs, well beaten
½ cup vegetable oil
2 cups biscuit mix
1 tsp vanilla extract
1 cup chopped pecans
1 7-ounce package flaked coconut

Mix sugar with eggs. Stir in vegetable oil, then biscuit mix a little at a time, until all ingredients are well mixed. Add vanilla, pecans and coconut. Bake in ungreased 9 x 13-inch pan at 325 degrees for 45 minutes
Note: Do not be alarmed if cake looks strange. It is called "Sad Cake" because it rises fairly high, then caves in in the middle! It's delicious. Can be served warm with whipped cream or ice cream.

           (from Colorado Cache Cookbook)

½ cup butter or margarine 8 servings
1 Tbles vinegar (or lemon juice)
1 cup, minus 1 Tbles, milk
1 ½ cups cornmeal
¾ cup flour, unsifted
¾ cup sugar
½ tsp salt
2 eggs
1 ¼ tsp baking soda

Melt butter and set aside. Pour vinegar into measuring cup, add milk and set aside. In a large mixing bowl combine cornmeal, flour, sugar, and salt. Make a well in the center and pour in eggs and butter. Add soda to milk, stir and add to mixture in the bowl. Mix well Pour into greased pan or muffin tins. Bake at 375 degrees about 25 minutes or untila a toothpick inserted in the center comes out clean.
Note: This is best when served warm. Excellent when served with butter and maple syrup.

               CREAM PUFF CAKE
(A hand-written recipe on the last page of one of my cookbooks, Rita and Company Cookbook) I don't know whose recipe this is, but it looks like my hand-writing.

1 stick butter
1 cup all-purpose flour
3 four-ounce serving size instant pudding (chocolate/vanilla)
4 large eggs
1 8-ounce cream cheese (softened)
4 cups milk
1 8-ounce tub Cool Whip
Chocolate syrup

Pour 1 cup water into saucepan. Add butter. Bring to a boil. Add flour, stir until well blended. Remove from heat. Cool 2 minutes. Beat in eggs 1 at a time, beating well after each. Spread mixture into a 9" x 13" baking dish. Bake in 400 degree oven for 30 - 35 minutes. Let cool.

Combine pudding mixes. Cream the cream cheese and milk. Mix well. Pour into cooled crust. Cover with cool whip. Drizzle with chocolate syrup. Keep cool.

      (from Goose Berry Patch Old Fashioned
                    Christmas Favorites

"Cut these bars small….they are very rich."

1 ¾ cups unsifted all-purpose flour
½ cup sugar
¼ cup cocoa
½ cup chilled margarine or butter
1 large egg, beaten
14-oz can sweetened condensed milk
12-oz package semisweet chocolate chips
1 cup nuts, chopped

Preheat oven to 350 degrees. Combine flour, sugar, and cocoa; cut in margarine until crumbly. Add egg. Mix until well blended. Reserve 1 ½ cups crumb mixture. Press remainder evenly on bottom of greased 13" x 9" baking pan. Bake 10 minutes. In saucepan, combine the sweetened condensed milk and one cup of chocolate chips. Cook over low heat and stir until chips melt and mixture is smooth. Spread evenly over prepared crust. Add nuts and remaining chocolate chips to reserved crumb mixture and sprinkle evenly over top. Bake 25 to 30 minutes, until center is set. Cool and cut into bars. Store covered at room temperature.

     (from The Silver Palate Good Times Cookbook)

"These are beautiful for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons."

1 ½ cups unbleached all-purpose flour
¼ cup granulated sugar
¼ cup packed dark brown sugar
2 tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 egg, lightly beaten
½ cup (1 stick) unsalted butter, melted
½ cup milk
1 ¼ cups fresh raspberries
1 tsp grated lemon zest

1/2 cup chopped pecans
½ cup packed dark brown sugar
¼ cup unbleached all-purpose flour
1 tsp ground cinnamon
1 tsp grated lemon zest
2 Tbles unsalted butter, melted

½ cup confectioner's sugar
1 Tbles fresh lemon juice
1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
2. To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon together into a medium-size mixing bowl and make a well in the center.
3. Place the egg, melted butter, and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
4. To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

1 dozen muffins
    (from Gateways, Your Entrée to Easy Elegance)
       "Dedicated to St. Louis Children's Hospital"

"A sweet potato recipe the children will love." Serves 8

6 sweet potatoes
6 medium bananas
2 Tbles butter
salt and freshly ground pepper to taste
2/3 cup packed brown sugar
1 - 2 Tbles fresh lemon juice
½ cup orange or pineapple juice

Boil the potatoes until tender; cool. Peel and slice potatoes and bananas. Layer in a 2-quart greased baking dish ending with a layer of potatoes on top. Dot with butter and sprinkle with salt and pepper. Sprinkle with brown sugar and drizzle with lemon juice. Slowly pour orange juice over potatoes and bananas. Bake at 325 degrees to 350 degrees for 20 to 30 minutes until bubbly.


"From a wonderful friend of mine…Lisa Helm - I've had these and they are delicious!"

1 large sweet potato (cook 5 - 7 minutes in microwave - do not pierce)
1/3 cup mini chocolate chips
1/3 cup hot coffee
2 Tbles butter (melted)
2 eggs
½ cup light brown sugar
1 tsp vanilla
½ cup flour
½ tsp baking powder
¼ cup cocoa powder
½ tsp salt

Scoop out flesh of sweet potato and discard the skin. Set aside 1 cup of flesh. Place mini chocolate chips in bowl. Pour the hot coffee over the chips. Stir to melt. Set aside. Stir together sweet potato, butter, eggs, sugar and vanilla. Add the chocolate coffee mixture to sweet potato mixture and combine. Add dry ingredients and stir to combine. Use mini muffin tin, fill cup ¾ of the way. Bake at 350 degrees for 8 to 10 minutes. (60 calories each).

                 ICE CREAM CAKE
  (1972 From Farm Journal's Country Cookbook)

"A dazzling make-ahead party cake - colorful as confetti and delicious, too."

1 (10") angel food cake
1 quart strawberry ice cream
1 quart chocolate ice cream
1 quart pistachio ice cream
2 cups heavy cream

. Cut cool cake, made from packaged mix or bakery bought, cross-wise in 4 equal layers.
. Spread tops of 3 bottom layers with ice cream, using a different flavor for each. (You can choose your favorites.) Do one at a time, starting with strawberry, and place immediately in freezer. Proceed with chocolate ice cream; stack on top of strawberry in freezer. Then follow with layer spread with pistachio ice cream. Add top layer of cake. Work fast so ice cream does not melt.
. Whip cream and use to frost cake. Store in freezer until serving time.
       (from Party Season - Bright Party Ideas)

1 - 9 inch shell, baked
1 - 12ounce carton sour cream
2 Tbles corn starch
1 cup sugar
4 eggs, separated
1 ½ Tbles cinnamon
1 ½ cups raisins
¼ tsp cream of tartar
¼ cup sugar

Combine sour cream, cornstarch, 1 cup sugar and beaten egg yolks in a saucepan. Stir in cinnamon and raisins. Cook over medium heat until mixture thickens. Pour into cooled pie shell. Beat egg whites with cream of tartar until soft peaks form. Gradually add ¼ cup sugar, beating until stiff. Spread meringue over filling. Seal edges. Bake at 350 degrees for 12 - 15 minutes or until meringue is golden brown. Serves 8.
            MELON KIWI POPS
                (from Everybody Cooks)

"Beat the heat with these refreshing summer treats!"

3 cups cubed and seeded watermelon
¼ cup sugar
2 Tbles fresh lime juice
2 kiwi fruit, peeled and each cut into 6 slices
3-ounce paper cups
Freezer pop sticks

In blender container, combine watermelon, sugar, and lime juice; blend at high speed until smooth. Divide watermelon puree among 12 paper cups. Place cups on 9"x13" baking pan. Push wooden stick through center of each kiwi slice, extending through slice about 1 ½ ". Place kiwi slice on top of each cup with stick into puree. Freeze on level surface until firm, at least 4 hours.

To serve, peel away paper cups; serve immediately. Makes 12 pops

      (a recipe in the Louisiana Alumni & Friends 
, submitted by Miss Lois Hastings
               - LHS Teacher for 50 years)

1-1/2 cup of pretzels, rolled but not too fine
½ cup melted margarine
8 ounce package cream cheese
1 cup sugar
9 ounce strawberry jello (or 1 large)
2 cups boiling water
2 packages frozen strawberries

Mix pretzels and margarine together and put in a 9" x 13" pan, then bake 7 minutes at 375 degrees. Cool. Cream together cream cheese and sugar. Fold in Cool Whip and spread over crust. Prepare strawberry Jello (or 1 large) with boiling water. Let cool some but not cold. Fold in frozen strawberries and let set until syrupy. Pour over the crust and cream cheese mixture. Put in refrigerator and let set overnight.

NOTE: From Betty Allen - Miss Hastings is the only teacher who taught 50 years here. In the spring of 1974 she was honored with a surprise high school assembly prior to retiring and presented with a photographic portrait funded by donations from students. It is now displayed in the Louisiana High School Library. She graduated from high school in 1924. Another person mentioned that whenever Miss Hastings gave out this recipe, in the "recipe from" section, she would simply put "Hasty Pudding" instead of her name.

       (from Missouri Conservationist Magazine
                          October 2019)

This recipe is part of an article on Missouri pecans:

"Missouri pecans are smaller than southern varieties, but don't let their size fool you. Most pecan enthusiasts find Missouri pecans rival others in sweetness and flavor. And due to a higher oil content, Missouri pecans are perfect for ice cream and candy making. Try this simple pecan recipe. It's perfect for a last-minute gathering or just a go-to snack."

4 cups (1 pound) pecan halves
1 large egg white
1 Tbles water
1 cup granulated sugar
2 tsp ground cinnamon
½ tsp salt

PLACE pecans into a large bowl. In a separate bowl, whisk together egg white and water. Pour mixture onto the pecans and stir until the pecans are fully coated. Set aside.

In another bowl, WHISK together sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the pecans and stir until completely coated.

SPREAD them onto a parchment paper-lined baking sheet in an even layer.

BAKE for about 45 minutes at 300 degrees. To ensure they bake evenly, stir every 15 minutes. Once you take them out of the oven, let them cool completely.

"Recipe courtesy"

         OZARK PUDDING Midwest
    (from Bon Appetit Country Cooking Regional and
   Traditional Recipes of Europe and North America

"This simple apple and nut pudding from the Ozark mountains in Missouri and Arkansas is a typical 'down home' American dish. When the Truman family was in the White House, fro 1945 to 1952, it was frequently served to visitors - including Winston Churchill after gave his famous 'Iron Curtain' speech in Fulton, Missouri."

Serves 4

1 egg
1 cup sugar
1 cup flour
1 ¼ tsp baking powder
1/8 tsp salt
½ cup chopped apples
½ cup chopped walnuts
1 tsp vanilla extract
1 cup heavy cream, whipped with 3-4 Tbles rum

Beat the egg and sugar together until the mixture is light and creamy. Sift the flour, baking powder, and salt into the egg mixture and mix well. Fold in the apples and nuts, and add the vanilla. Pour into a greased and floured 1 quart baking dish. Bake in a warm oven (325 degrees) for about 30 minutes. Cool slightly, then serve with cream whipped with rum.

For All Occasions "Creative Cuisine"
     Entertaining Young Children's Halloween Party)

Serves: 20

Preparation Time: 5 minutes (Can be prepared ahead)
Cooking Time: 15 to 18 minutes

½ cup sugar
½ cup brown sugar, firmly packed
½ cup margarine or butter, softened
½ cup peanut butter
½ tsp vanilla
1 egg
1 ½ cups flour
2 cups miniature marshmallows
1 (6 ounce) package semi-sweet chocolate chips

Preheat oven to 375 degrees. In a large bowl, combine sugars, butter, peanut butter, vanilla and egg; blend well. Lightly spoon flour into a measuring cup; level. Stir in flour and mix well. Press dough evenly over the bottom of a 12 to 14 inch pizza pan, forming a ridge along the edge. Bake at 375 degrees for 10 minutes. Sprinkle with marshmallows and chocolate chips; continue to bake for 5 to 8 minutes, or until marshmallows are puffy and lightly brown. Cool; cut into wedges.

               (Jean Fortney's recipe in
Burlington, Iowa Heritage Cookbook)

1 package white cake mix
¼ cup Crème de Menthe

Mix according to package directions, but substitute Crème de Menthe for water. Bake as directed. Frost cake with ….

1 can Hershey Fudge Topping.

Cool in refrigerator.

Add ¼ cup Crème de Menthe to a medium size container of Cool Whip. Frost over Fudge Topping.