Bananas Flambe

Servings: 1
Ingredients:

2 ea Bananas, ripe but not soft          1 x  Butter
3 T  Brown sugar                         1 x  Rum, dark

Take 2 ripe, but not soft bananas and cut in half, then split lengthwise.
Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and
stir. Add bananas. Cook until fairly warm and starting to soften (about 1
min.). Flip bananas and allow to cook an additional 30 seconds. Add rum
(light or dark; dark has more flavor) to taste, and swirl in pan a bit.
Allow to thicken slightly, remove from heat and serve.

Fairfax Chocolate Icing

Servings: 1
Ingredients:

2 ea Chocolate, bitter squares           2 ea Chocolate, semi-sweet square
3 T  Butter                              6 T  Water
6 ea Marshmallows                      1/2 c  Confectioners sugar
1 t  Vanilla

Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from
heat, add marshmallows, butter and vanilla. Beat until thick enough to
spread.

Mrs. Harold T. Cook

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Caramel Icing

Servings: 1
Ingredients:

2 c  Brown sugar                         1 c  White sugar
1 T  White syrup                         1 c  Cream
1 t  Vanilla

Cook together all ingredients except vanilla until mixture forms soft ball
when dropped into cold water. Add vanilla and stir until desired
consistency to spread.

Mrs. Charles E. Phillips

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Mattie’s Jam Cake

Servings: 1
Ingredients:

2 1/2 c  Brown sugar                         2 c  Sour milk
4 c  Flour                             3/4 c  Butter
2 c  Jam                                 2 t  Baking soda
3 t  Cinnamon                            2 t  Cloves
2 t  Nutmeg                              3 ea Eggs, lg
15 oz Raisins                             1 c  Nutmeats
1 x  Figs and dates as desired

Mix all ingredients together well except jam. Lastly, gently stir in the
2c jam. Pour into greased and floured 9′ round cake pans. Bake in 325
degree oven for 35-40 minutes or until toothpick inserted in center comes
out clean. If desired, serve caramel icing.

Mrs. Charles E. Phillips

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Party Date

Servings: 25
Ingredients:

3 c  Dates, cut up                   1 1/2 c  Shortening
3 c  Boiling water                       6 ea Eggs
3 t  Baking soda                         3 T  Cocoa
4 c  Sugar                           4 1/2 c  Flour
1 c  Chopped nuts                        2 c  Chocolate bits

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
greased loaf pans and sprinkle with topping of 1c sugar, nuts and
chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve
hot. Garnish with whipped cream.

Mrs. Henry D. Chaplin

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Strawberry Angel Fluff

Servings: 12
Ingredients:

1 ea Angel food cake                     1 pk Strawberry Jello, lg
1 pk Frozen whipped topping, lg          1 pk Frozen strawberries

Tear the cake into walnut-size pieces and scatter over bottom of 10′ X 13′
sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups
cold water. Allow to jell a little. Fold in the frozen strawberries and
whipped topping which has thawed a little. Pour over cake and refrigerate
until set. Decorate with whipped cream or additional whipped topping and
fresh strawberries.

Mrs. Harold T. Cook

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Lemon Bars

Servings: 1
Ingredients:

3/4 c  Flour                             1/3 c  Butter
2 ea Eggs                                2 c  Brown sugar
1/8 t  Baking powder                     1/2 c  Nuts
1/2 t  Vanilla                           2/3 c  Confectioners sugar
1 t  Lemon rind, grated              1 1/2 T  Lemon juice

Mix flour and butter into a fine crumb and pat down into an 11′ X 7′ pan.
Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts,
baking powder and vanilla and spread onto hot crumb mixture. Bake at 350
degrees for 20 minutes. Mix confectioners’ sugar, lemon rind and juice and
spread over hot cake. Cool well and cut into squares.

Mrs. John Hopkins IV

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Mimi’s Pound Cake

Servings: 1
Ingredients:

1/2 lb Butter (NO subst)                   5 ea Eggs
2 c  Cake flour                      1 2/3 c  Sugar
2 t  Vanilla

Cream butter and sugar. Drop in eggs one at a time, stirring after each.
Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about
50 minutes.

Mrs. Charles E. Phillips

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Fluffy Gold Cake

Servings: 1
Ingredients:

2 c  Cake flour, sifted              1 1/3 c  Sugar
3 t  Baking powder                       1 t  Salt
1/3 c  Shortening                          1 c  Milk
1 t  Vanilla                             4 ea Egg yolks

Sift together dry ingredients and put in mixing bowl. Add shortening and
half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend
well. Pour into 2 greased and floured round layer pans and bake at 350
degrees for 30-35 minutes.

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Date Fruit Cake

Servings: 2
Ingredients:

4 c  Dates, stoned but not cut up        1 lb Walnut meats, not cut up
1 lb Candied cherries, not cut up        1 c  Flour
1/2 t  Salt                                3 t  Baking powder
1 c  Sugar                               4 ea Eggs, separated
1 t  Vanilla

Mix dates, walnuts and cherries. Sift together flour, salt and baking
powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg
yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat
egg whites until stiff and dry and fold into mixture. Line 2 loaf pans
with wax paper, pour in mix and bake 1 hr at 350 degrees.

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