Cottage Christmas Cookbook

Recipes&
Memories
From the Heart of

Our Cottage Family
Cover art by Mary Beth Burleson, Resident at Country Cottage - Russellville.
Thank God for Dirty Dishes
Submitted By: Wanda Jones, Food Service Director at
Country Cottage - Russellville
Thank God for dirty dishes,

they have a tale to tell.
While others are going hungry,
we’re eating very well.
With home and health and happiness
I shouldn’t want to fuss,
for by this stack of evidence,
God’s very good to us.
To Our Cottage Family
This special collection of recipes, stories, and photos
represent the cherished memories of our Cottage Families.
With the publication of this cookbook, we celebrate with
you the love, warmth, and caring of all those individuals
who make Country & Columbia Cottages such a special
place to live and work. It is to these extraordinary people
that we dedicate this book.
WWCottage Employees
Your hard work and dedication to our Residents and
families is truly inspiring. Thank you for making our
Cottages so warm and inviting, and for keeping our
Residents happy and healthy.
WWFriends & Community Members

For all the love and support you have shown
the Cottages over the years, we thank you. Your
contributions - large and small - have made such a
great impact on our Residents, and your kindness is
truly appreciated.
WWOur Residents and Families

Every day we feel truly blessed to have you in our lives.
You are the Heart of the Cottage and remind us every
day of why we are here and that God has a purpose
for us all. We look forward to sharing more joy and
memories with each of you, and we thank you for all
of the love you show.
Table of Contents
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Soups & Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Entreés . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Cakes & Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Cookies, Brownies & Other Desserts . . . . . . . . . . . . . . . . 165

Appetizers
Country Cottage - Corinth

Chex Mix
Submitted By: Paula Maharrey, daughter of Owen
Keeton, Columbia Cottage - Florence
Preheat Oven To: 200°
Ingredients:
1 box wheat Chex
1 box rice Chex
1 box Cheerios
2 packages pretzels (I use minis and sticks)
2 lbs. mixed nuts
1 lb. pecan halves
Sauce:
1 c. oil
¼ lb. butter
2 tsp. celery salt
½ small can of Accent
2 Tbsp. allspice
1 Tbsp. crushed red pepper flakes
1 Tbsp. garlic salt
Directions:
Melt butter and combine all sauce ingredients. Pour over
mix and bake for 4 hours.
5
Ham Dip
Submitted By: Patsy & Johnny Vaughn, daughter-in-law
and son of Geneva Vaughn, Resident at Country Cottage -
Huntsville
Ingredients:
1 can deviled ham (Hormel)
2 Tbsp. hot mustard (Mr. Mustard)
½ c. mayonnaise
½ c. sour cream
cayenne pepper to taste
Directions:
Mix together several hours before serving. Serve with
chips or crackers.
6
Islander Cheese Ball
Submitted By: Betty Chesnut, LPN, Managing Director
at Country Cottage - Russellville
Ingredients:
16 oz. softened cream cheese
8 oz. crushed pineapple, drained
2 Tbsp. chopped green onions & tops
½ c. chopped bell peppers
2 tsp. seasoned salt
2 c. chopped pecans
1 pineapple, sliced in half
Directions:
Mix cheese and pineapple with mixer. Stir in onions, bell
pepper, salt, and pecans. Serve in scooped - out pineapple
with crackers.
This recipe was a winner in the Franklin County Times

Cookbook Contest in the appetizer category!
7
Cheese Ring
Submitted By: Unknown
Ingredients:
2, 8 oz. packages of sharp cheddar cheese, shredded
1 small onion, chopped
1 c. pecans
²∕3 c. mayonnaise
¼ tsp. garlic salt
¼ tsp. pepper
dash of red pepper
strawberry preserves
Directions:
Mix together shredded cheese, onion, and pecans. Add
mayonnaise and seasonings. Shape mixture into a ring and
chill for several hours. Top with strawberry preserves.
8
Creamy Horseradish Spread
Submitted By: Sarah Rambo, Resident at Country
Cottage - Huntsville
Ingredients:
8 oz. cream cheese, softened
½ c. Kraft real mayonnaise
¹∕2 c. Kraft Sauceworks horseradish
6¾ oz. Hormel chunked ham
¼ c. green onions, chopped
Directions:
Combine all ingredients and chill. Can substitute ham with
smoked, sliced beef or 4 crisp bacons slices, chopped.
Blue Cheese Dip

Submitted By: Louise Alverson, Resident at Country
Cottage - Russellville
Ingredients:
1 package crumbled blue cheese
8 oz. sour cream
8 oz. mayonnaise (measure by filling sour cream tub)
garlic salt to taste
Directions:
Combine all ingredients and chill. Serve with Fritos
Scoops or your choice of chips or vegetables. Also
delicious on baked potatoes!
9
Cheese Straws
Ingredients:
½ lb. sharp cheese
½ lb. butter
1 tsp. red pepper
1 tsp. salt
2½ c. flour
Directions:
Cream together butter and cheese. Add salt, pepper, and
flour. Roll and cut or use cookie press. Bake on greased
cookie sheet for 8 - 10 minutes.
10
Buffalo Chicken Wing Dip
Submitted By: Michelle Anderson, Director of Marketing
and Sales at Cottage Senior Living.
Ingredients:
2, 10 oz. cans of chicken
8 oz. bottle of Ranch dressing
2, 8 oz. packages of cream cheese, softened
12 oz. bottle of hot wing sauce
2 c. shredded cheddar cheese
Directions:
Mix the Ranch, cream cheese and wing sauce until smooth.
Mix in the chicken. Spread into a 9x13 pan and sprinkle
cheese on top. Bake for 15 minutes, or until cheese is
bubbly.
11
Pimento Cheese Spread
Submitted By: Alma Jean Smith, Resident at Country
Ingredients:
1 stick butter
3 Tbsp. flour or cornstarch
2 lb. Velveeta cheese, cut into small pieces
½ pt. mayonnaise or salad dressing
1 jar pimento, chopped
3 Tbsp. sugar
¾ large can Carnation evaporated milk
Directions:
Melt butter in a heavy saucepan. Stir in flour until smooth.
Add milk. Stir in sugar and cook on low heat until thick.
Add cheese and stir over low heat until melted.
Remove from heat.

Put in large mixing
bowl and whip until
smooth. Add pimento
and mayonnaise, whip
again.
Store in refrigerator
in coved container.
Will keep 3 - 4 weeks.
Alma Jean Smith & Family
12
Texas Caviar
Ingredients:
2 cans blackeyed peas
2 cans white shoepeg corn
1 bunch green onions, chopped
1 tsp. garlic, minced (or powdered to taste)
1 can Rotel
1 large bottle zesty italian dressing
Directions:
Combine all ingredients. Chill for at least 2 hours to blend
flavors. Serve with nacho chips.
13
Beverages
Country Cottage - Decatur

Hot Grape Nectar
Submitted By: Jane McCullough, daughter of Mary Nell
Crowder, Resident at Country Cottage - Lawrenceburg
Ingredients:
2 c. apricot juice
1 qt. grape juice
2 Tbsp. lemon juice
½ c. brown sugar
2 cinnamon sticks
whipped cream
Directions:
Combine juices, sugar, and cinnamon in a saucepan. Heat
to boiling. Serve hot with a Tbsp. of whipped cream on
top.
Mother would fix this on cold winter evenings, and it was sure
to warm us up!
15
Zesty Holiday Punch
Submitted By: Rita Newton, Food Service Director at
Country Cottage - Lawrenceburg
Ingredients:
2 c. sugar
2½ c. water
1 c. lemon juice
1 c. orange juice
1 can frozen pineapple juice concentrate
2 qt. ginger ale, cold
Directions:
In a saucepan, bring sugar and water to boil for 10
minutes. Remove from heat. Stir in lemon, orange, and
pineapple juice. Refrigerate before serving.
Combine with ginger ale and serve. Makes 15 - 20

servings.
I love to make this for our Residents for the holidays!
16
Spiced Coffee
Submitted By: Rhonda Mills, Homemaker at Country
Ingredients:
8 c. brewed coffee
¹∕3 c. sugar
¼ c. chocolate syrup
½ tsp. anise extract
4 cinnamon sticks (3" each)
1½ tsp. whole cloves
additional cinnamon sticks (optional)
Directions:
In a 3 qt. slow cooker, combine the coffee, sugar, chocolate
syrup and anise extract.
Place cinnamon sticks and cloves in a double thickness of

cheesecloth; bring up corners of cloth and tie with string
to form a bag. Add to slow cooker.
Cover and cook on low for 2 - 3 hours. Discard spice bag.

Ladle coffee into mugs and garnish each with a cinnamon
stick.
17
Hot Chocolate Mix
Submitted By: Doris Simons, Resident at Columbia
Cottage - Florence
Ingredients:
1 box powdered sugar
1 jar of malt
1 large box of Nesquick
1 large jar of Cremora
8 qt. powdered milk
Directions:
Combine all dry ingredients. Store in an airtight container.
Spoon desired amount to taste into water. Heat for a
wonderful, smooth, and rich hot chocolate!
18
Fruit Tea
Submitted By: Lisa Chapman, LPN, Managing Director
at Country Cottage - Lawrenceburg
Ingredients:
¾ gal. sweet tea
½ gal. orange juice
1 can pineapple juice
1 bag frozen fruit (best with berries, peaches, & pineapple)
Directions:
Mix all ingredients together and chill.
My family and Residents love this drink for special holidays and
events. It is also great for picnics!
19
Breads
Columbia Cottage - Florence
Columbia Cottage - Hartselle

Florida Cornbread
Ingredients:
2 c. self-rising meal
1 c. sour cream
½ c. oil
2 large cans creamed corn
½ c. onion
2 jalapeño peppers, finely chopped
1 c. sharp cheddar chese, grated
1 Tbsp. mayonnaise
Directions:
Mix ingredients in a large bowl until well combined. Bake
in a greased pan for 30 minutes or until done.
When I was a child growing up in Florida, my grandmother

would make this for us when we were at her house. Today, it
continues to be a family favorite!
21
Quick & Easy Onion Bread
Submitted By: Vicki Park, daughter of Lorene Whatley,
Resident at Country Cottages - Hoover
Ingredients:
1 envelope Lipton onion soup mix
2 sticks of butter or margarine, softened
1 long loaf of French bread, cut into 12 - 15 slices
Directions:
Blend the soup mix into the butter, mixing well. Spread
the onion/butter mixture onto the bread slices. Bake on
ungreased cookie sheet for 10 minutes.
My mom, Lorene Whatley,

and my dad were both from
Holly Pond in Cullman
County, and moved to
Birmingham in the early
1950s. Every year, my dad’s
five sisters - who were all
teachers in Cullman County -
would come to Birmingham
for the annual meeting of
the AEA. They would stay
with us, and mom cooked all
Lorene Whatley her specialties to impress her
sisters-in-law.
22
She cooked lots of delicious things to make their annual visit a
special treat, but their favorite was 1 of the simplest and easiest
- her onion bread which she always served at the cookout we had
the night before they returned home to Cullman.
My dad would always prepare lots of barbequed pork chops on

the grill, and those were a big hit too, but they really loved the
onion bread!
Carol’s Homemade Rolls

Submitted By: Carol Puckett, Homemaker at Country
Ingredients:
2 sticks of Land o’ Lakes butter, melted
½ pt. sour cream
2 c. sifted, self-rising flour
Directions:
Mix ingredients together and spoon batter into ungreased
muffin pan. Bake for 20 - 25 minutes.
23
Mexican Cornbread
Submitted By: Gina Steele and Whitney Pace, daughter
and granddaughter of J. T. Hendrix, Resident at Country
Ingredients:
3 c. self-rising flour
3 Tbsp. sugar
1 tsp. salt
1 large onion, chopped fine
1 can cream corn
1½ c. cheddar cheese, grated
1 c. Wesson oil
1½ c. milk
3 eggs
2 pickled jalapeño peppers, seeded and chopped
Directions:
Mix all ingredients together and bake 40 - 45 minutes.
24
Pumpkin Bread
Submitted By: Mattie James, Resident at Country Cottage -
Corinth
Ingredients:
2½ c. flour
2 tsp. baking soda
1½ tsp. cinnamon
1½ tsp. nutmeg
½ tsp. cloves
4 eggs
²∕3 c. water
2 c. cooked pumpkin,
or 1 can
1 c. oil
3 c. sugar
1 tsp. vanilla
Mattie James 1 c. chopped nuts
Directions:
Sift flour, add baking soda, salt, and spices. Toss nuts in
flour mixture. Beat sugar and oil at low speed, and add
eggs one at a time. Add pumpkin, then flour mixture, then
water and vanilla. Beat until well mixed. Pour into 4, 1lb.
coffee cans and bake for 1 hour.
Can add raisins or dates.
25
Banana Bread
Ingredients:
2 c. sugar
1½ c. mashed banana
3 eggs
1 c. nuts (if desired)
1 c. Wesson oil
1 tsp. cinnamon
Directions:
Mix all ingredients well. Pour into a greased loaf pan.
Bake 50 - 55 minutes.
26
Mexican Cornbread
Submitted By: Donna Abernathy, daughter of Verlia
Gable, Resident at Columbia Cottage - Florence
Ingredients:
2 c. meal
2 eggs
¹∕3 c. sugar
¾ c. vegetable oil
1 can cream style corn
1 c. grated cheese
1 medium onion, chopped
jalapeño peppers, chopped (to taste)
Directions:
Mix all ingredients together and bake until brown.
27
Ruth McAlister’s Muffin Rolls
Submitted By: Ruth McAlister, sister-in-law of Gladys
& Mayme McAlister, Residents at Country Cottage -
Russellville
Ingredients:
2 c. hot water
1 package of yeast
1 egg, beaten
¼ c. sugar
²∕3 c. oil
1 tsp. salt
Directions:
Mix ingredients in order listed above. Bake in greased
muffin tins until golden brown. Makes 2 dozen.
28
Mexican Cornbread
Submitted By: Fayrene and Jan Townsend, daughters
of Alice Townsend, Resident at Country Cottage -
Russellville
Ingredients:
3 c. cornmeal
3 tsp. sugar
2 Tbsp. flour
1 large onion, chopped
1 can cream corn
1½ c. grated cheese
1½ c. milk
3 eggs
2 Tbsp. hot peppers, chopped
Directions:
Mix all ingredients together. Heat oil in 2 large, oven-
proof skillets, sprinkle in cornmeal until browned. Then,
add batter and bake 45 minutes.
29
Momma’s Rolls
Submitted By: Doris Grissom, Resident at Country
Ingredients:
1 c. Crisco
¾ c. sugar
powdered milk & hot tap water
1 package yeast
¼ c. warm water
5 lbs. Gold Medal all-purpose flour
1 tsp. baking soda
1 heaping tsp. baking powder
1 Tbsp. salt
Directions:
Melt Crisco over low heat. Add sugar. Mix powdered milk
with hot tap water to make 1 qt., add to Crisco/sugar
mixture. Let cool until lukewarm.
Mix yeast with warm water and add to mixture in pan.

Add enough flour to make a thick dough. Cover with wax
paper and let rise to double the size on countertop.
Mix ¾ c. flour, baking soda, baking powder and salt

together. Add to dough. Add enough flour to be able to
handle the dough. Place more flour on ¾ yard of cloth and
knead well. Place dough in large mixing bowl. Cover with
plastic wrap and place in refrigerator - will keep up to 2
weeks.
30
You will need to punch down the dough the first day or
two to prevent it from rising over the top.
When ready to cook, cut out amount needed and let rise
before baking.
This recipe was obtained from Grandmother Ada Jane Grissom

over 60 years ago when Doris Grissom was a young bride!
Doris Grissom & Family
31
Mexican Cornbread
Submitted By: Ramona Richards, daughter of Jimmie
Lou Pope, Resident at Columbia Cottage - Hartselle
Ingredients:
1 egg, beaten
¼ tsp. baking soda
¼ c. plus 1 tsp. oil
²∕3 c. buttermilk
¹∕3 c. hot water
1 c. corn meal,
plus extra on hand
Jimmie Lou Pope & Children
Directions:
Blend egg, soda, oil, buttermilk, and water until well
mixed. Gradually add corn meal until batter is thick
enough to plop from spoon. Heat 1 tsp. oil in small oven
- safe skillet (preferably 6" iron skillet) and sprinkle in
cornmeal. Do not stir. When meal browns lightly, pour in
batter. Cook in oven until top is golden brown.
As with a lot of cooks of their generations, my mother and

grandmother did not follow recipes. Everything was done by
taste and appearance, and mouth-watering dishes were passed
from mother to daughter. This recipe was the first my mother
taught me when I was still a kid. Even today, the ingredient
amounts can vary as I fine - tune the batter. It was my first
lesson and underscored the idea that great cooks learn not from
books, but from those who come before.
32
Banana Nut Bread
Submitted By: Libby Wayland, daughter of Alice Bell,
Resident at Columbia Cottage - Mountain Brook
Ingredients:
1 stick of butter
2 c. flour
1 c. sugar
2 eggs
3 ripe bananas
1 tsp. baking powder
½ c. pecans or walnuts
Directions:
Cream together butter and sugar. Add eggs, bananas, and
baking powder. Mix well. Add flour and mix. Add nuts
and mix. Pour into a greased and floured loaf pan. Bake
until top is brown and sides begin to pull away from the
pan, and a knife inserted into the middle comes out clean.
About 2 hours.
33
Biscuits
Submitted By: Willie Mae Sandrell, sister to Dorothy
Wheeler, Resident at Country Cottage - Lawrenceburg
Ingredients:
¹∕3 c. shortening
¼ tsp. baking soda
¾ c. buttermilk
flour
Directions:
Cut shortening into flour with fork until particles are as
fine as cornmeal. Add soda to buttermilk and quickly stir
into flour mixture. Stir until mixture makes a dough ball.
Turn onto floured cutting board and knead until smooth.
Cut and bake until tops turn light brown.
My sister would always say, “no matter what I serve to my

guests, they always love my biscuits best!”
34
Soups & Salads
Country Cottages - Hoover

Sarah’s Five Cup Salad
Ingredients:
1 c. coconut
1 c. mandarin oranges, drained
1 c. pineapple, drained
1 c. mini marshmellows
1 c. sour cream
Directions:
Mix all ingredients together and serve.
Salmon Salad
Submitted By: Willie Mae Sandrell, sister of Dorothy
Wheeler, Resident at Country Cottage - Lawrenceburg
Ingredients for Cake:

1 can salmon, drained, boned and flaked
1 red delicious apple, peeled and diced
4 - 6 sweet pickles, diced
1 celery stalk, diced
mayonnaise
Directions:
Add all ingredients then mayonnaise to desired
consistency. Chill and serve.
36
Cool Vegetable Salad
Submitted By: Donna Huskison, daughter of Christine
Chapel, Resident at Columbia Cottage - Florence
Ingredients:
3 c. pitted ripe olives
6 c. artichoke hearts in dressing
4 c. whole canned string beans
2, 10 oz. cans sliced mushrooms
1 can sliced water chestnuts
1 large bottle Ott’s Italian salad dressing
8 fresh tomatoes, peeled and cut into wedges
Directions:
Mix olives, artichokes, beans and water chestnuts with
dressing. Marinate several hours or overnight. Turn
vegetables occasionally. Add tomato wedges just before
serving. Keeps well in the refrigerator.
37
Chicken Stew
Submitted By: Debbie Dinges, daughter of John Pickens,
Resident at Columbia Cottage - Florence
Ingredients:
2 ½ lb. broiler fryer chicken, cut up
1 qt. plus 1 c. water
1 onion, peeled and quartered
salt
2 large onions, chopped
4 or 5 potatoes, peeled and diced
2, 17 oz. cans cream style corn
8 oz. can tomato sauce
6 oz. can tomato paste
2 Tbsp. vinegar
½ tsp. freshly ground black pepper
Directions:
In a 3 qt. saucepan place chicken, 1 qt. water, quartered
onion and 1 tsp. salt. Heat to boiling. Cover, reduce heat
and simmer 30 - 40 minutes until chicken is tender.
Remove chicken from broth and allow to cool. Save broth.
Skin and bone chicken. Coarsely chop chicken and add

broth in Dutch oven. Stir in chopped onion, diced potato,
corn, tomato sauce, tomato paste, vinegar, pepper and 1 c.
water. Heat to boiling, cover, reduce heat and simmer 30
- 40 minutes or until potatoes are tender. Stir to prevent
sticking. Add hot pepper sauce, if desired. Yields 4 quarts.
To prevent excessive sticking, add corn in last 30 minutes.
38
Spaghetti Salad
Submitted By: Sheena McCormick, Homemaker at
Ingredients:
1 box thin spaghetti, cooked & drained
½ c. green olives
½ package mini pepperoni
1 cucumber, diced
1 bottle Zesty italian dressing
1 c. shredded cheese
1½ c. petite diced tomatoes
Directions:
Mix all ingredients together, chill before serving.
39
Broccoli Salad
Submitted By: Bonnie Roberts, daughter of Helen
Chambless, Resident at Country Cottage - Russellville
Ingredients:
1 bunch broccoli, choppped (peel & chop stalks)
1 c. red seedless grapes, halved
½ c. onion, chopped
½ c. chopped pecans
3 oz. jar bacon bits
Dressing:
1 c. mayonnaise
½ c. sugar
3 Tbsp. vinegar
Directions:
Mix first 5 ingredients together, and cover with dressing.
Chill.
40
Cranberry Salad
Ingredients:
2 c. fresh cranberries
2 packages of Jell-O (any red color)
1 orange
1 c. marshmallows
3 c. hot water
1 c. sugar
1 c. nuts
½ c. celery
1 c. crushed pineapple
Ingredients:
Grind cranberries, orange (including rind,) and
marshmallows together in a food chopper. Add just a few
mashmallows, one at a time. Chop nuts and celery by hand.
Mix all ingredients together and pour into a shallow pan.
Let congeal in refrigerator.
41
Chili
Submitted By: Jean Lovik, daughter-in-law of Marjorie
Lovik, Resident at Country Cottages - Hoover
Ingredients:
l lb. ground beef
1 medium onion, chopped
2 Tbsp. white vinegar
1 can chili beans, undrained
1 can crushed tomatoes
dash of pepper
chili powder to taste
Directions:
Brown meat and onions in large pot. Drain and stir in
vinegar. Add beans, tomatoes and chili powder. (We use
probably about ¼ c. for this 1 lb. recipe.) Simmer at least 1
hour.
Can be garnished with cheese. Great served with saltines

or cornbread. The secret is the amount of chili powder
used.
We have been making this chili (in a much larger portion)

for over 40 years. It is great on a cold winter evening, but we
always have it at least once when the whole family gets together
no matter the season.
42
Spinach Salad & Low-Cal Dressing
Dressing:
1 c. Hunt’s tomato juice
1 c. wine vinegar
½ tsp. garlic powder
1 tsp. oregano or Italian seasoning
1 tsp. dry mustard
Sweet ‘n Low to taste
salt & pepper
Salad:
fresh spinach
boiled eggs, chopped
crumbled bacon
mushrooms
green onion
grated cheese (optional)
Directions:
Combine all dressing ingredients, serve on spinach salad.
43
Jell-O Fluff Salad
Submitted By: Barbara Hamilton, daughter of Maurine
Littlefield, Resident at Country Cottage - Montgomery
Ingredients:
6 oz. package of strawberry, cherry, orange, or lime Jell-O
16 oz. small curd cottage cheese
15 oz. can of fruit cocktail, drained
25 oz. can of crushed pineapple
16 oz. container of Cool Whip, softened
Directions:
Pour dry Jell-O over cottage cheese and stir. Add fruit
cocktail and stir well. Stir in Cool Whip. Refrigerate
overnight.
44
Maude’s Mashed Potato Salad
Submitted By: Sandy Stanfield, daughter of Maude
Linville, Resident at Columbia Cottage - Florence
Ingredients:
8 c. potatoes
(not too small)
4 - 5 hard-boiled eggs,
diced
¹∕3 c. sweet pickes/pickle
relish, diced
½ medium onion, diced fine
2 Tbsp. prepared mustard
1 c. mayonnaise
4+ Tbsp. sweet pickle juice
pepper
Maude Linville paprika
Directions:
Peel and dice potatoes, cover with water, and boil until
tender. Mix eggs, onions, pickles, juice, mustard, and
mayonnaise. Drain potatoes, and add to egg mixture while
hot. Toss carefully, do not mash too much. Add pepper and
additional pickles/juice or ingredients to taste. Once in
serving bowl, sprinkle with paprika. Keep refrigerated.
Mother was always asked for her recipe, which includes the same
ingredients as most other recipes. The secret must be using sweet
pickles and juice, then mixing it while hot. Now I’m told “my”
potato salad is always better than others!
45
Fruit Salad
Submitted By: Carol Puckett, Homemaker at Country
Ingredients:
1 can cherry pie filling
1 can mixed fruit, drained
1 can sweetened condensed milk
1 c. pecans
8 oz. tub Cool Whip
8 oz. tub sour cream
dash of lemon juice
Directions:
Mix all ingredients together and refrigerate 6 hours.
46
Heart Warming Chili
Submitted By: Doris Simons, Resident at Columbia
Cottage - Florence
Ingredients:
2 cans tomato soup
1 soup can of water
2 cans Bush chili beans
medium onion, chopped
medium pepper, chopped
2 Tbsp. chili powder
½ tsp. pepper
2 tsp. garlic
½ tsp. salt
Directions:
Place all ingredients in a big cooking pot or crock pot.
Simmer for 2 hours and serve.
This is a great recipe to cook on a cool fall day!
47
Side Dishes
Country Cottage - Huntsville

Mom’s Corn Pudding
Submitted By: Ann Welzyn, daughter of Riley Carrol,
Resident at Country Cottage - Huntsville
Ingredients:
1 can cream style corn
1 can yellow corn, drained
2 large eggs
½ c. sugar
½ tsp. salt
½ stick butter, melted
1 - ½ c. soft bread crumbs
Directions:
With hand mixer, beat eggs. Add sugar and salt. Continue
beating until thickened and lemon-colored. Stir in contents
of canned corn. Add melted butter. Pour into a greased
casserole. Combine bread crumbs with 2 Tbsp. of melted
butter and top casserole. Cover and bake for 30 minutes.
Uncover and bake 30 minutes longer. Pudding must bake
for 1 full hour to be firm.
This side dish, usually made during the holidays, has been in the
family for several generations and is a favorite of the J. Wallace
Carroll family.
49
Mashed Potato Layer Bake
Submitted By: Kim Draper, Operations Manager at
Cottage Senior Living.
Ingredients:
4 large white potatoes, cooked and peeled
2 large sweet potatoes, cooked and peeled
1, 8 oz. tub chive and onion cream cheese spread
½ c. sour cream, divided
¼ - ½ c. shredded parmesan cheese, divided
¼ - ½ c. shredded cheddar cheese, divided
¼ tsp. each salt and pepper
Directions:
Place white potatoes and sweet potatoes in separate bowls.
Add half of cream cheese and sour cream to each bowl of
potatoes. Season with salt and pepper. Mash with potato
masher until creamy.
Stir half of the parmesan cheese into the bowl of white

potatoes. Stir half of the cheddar cheese into the bowl of
sweet potatoes. Alternately layer half each of the white
potato mixture and sweet potato mixture into a 2 qt. clear
glass casserole dish. Bake 15 minutes.
Sprinkle with remaining cheeses, and continue baking for

5 minutes, or until cheeses are melted.
This dish is sweet and savory, and looks festive! Can be made
ahead of time and refrigerated until ready to bake.
50
Sweet Potato Casserole
Submitted By: Todd Taylor, son of Bill and Jamie Taylor,
Residents at Country Cottage - Corinth
Ingredients:
6 medium sweet
potatoes
2 small boxes of
raisins
½ stick butter
¼ c. sugar
cinnamon to taste
(if desired)
Bill & Jamie Taylor 9 medium to large
marshmallows
Directions:
Boil potatoes until soft. Peel and mash. Plump raisins by
placing in water, then drain. Add to potatoes. Add butter,
sugar, and cinnamon. Butter the baking dish and fill with
potato mixture. Bake 30 minutes, or until slightly brown
at edges. Add marshmallows around the top and bake until
they start to melt.
This is the sweet potato casserole that was served during every
Thanksgiving and Christmas at the Taylor house.
51
Cheese Soufflé
Submitted By: Barbara Deason, daughter of Ellen Taylor,
Ingredients:
8 slices white (or white-wheat) bread, crumbled
4 eggs
7
∕8 stick butter, melted
½ lb. grated sharp cheddar cheese (I use a little more)
2 c. milk
¼ tsp. nutmeg
Directions:
Beat eggs and milk together. Layer bread, cheese, and a
little butter. Repeat until all bread is used, then pour milk
and egg mixture over soufflé. Sprinkle with nutmeg. Cover
and refrigerate 6 - 8 hours.
Bake for 45 minutes. If top begins to get too brown, cover

lightly with foil. Serve immediately.
52
Green Tomato Casserole
Submitted By: Mary Ann Fulmer, cousin of Leon Hester,
Resident at Country Cottage - Russellville
Ingredients:
5 large green tomatoes
flour
meal
salt
1 can cream of mushroom soup
¼ c. water
1 c. grated cheese
bread crumbs
butter
Directions:
Batter tomatoes with
flour, meal, salt and
pepper, and fry. Place
in a sprayed baking
dish. Mix water with
soup and pour over
tomatoes. Sprinkle
with cheese and top
with bread crumbs
and butter. Bake for 35
Leon Hester & Family minutes.
53
Asparagus Casserole
Submitted By: Barbara Deason, daughter of Ellen Taylor,
Ingredients:
1 can asparagus, drained
1 can French style green beans, drained
2 eggs, boiled and chopped
½ c. grated cheddar cheese
½ c. milk
¹∕3 c. toasted almonds
½ tsp. salt or less
¹∕3 tsp. pepper
½ stick butter, melted
¼ tsp. paprika
cracker crumbs mixed with small amount of melted butter
Directions:
Put asparagus in casserole dish sprayed with Pam butter
flavor. Layer eggs over asparagus, then sprinkle with ½ of
the cheese. Add green beans, sprinkle remaining cheese on
top. Pour melted butter over casserole and season with salt
and pepper. Add milk to can of soup, mix well and pour
over casserole. Top with cracker crumbs. Sprinkle with
paprika. Bake for about 30 minutes and add almonds to top
of casserole.
Recipe can be made with English peas instead of beans.

Serves 10.
54
Squash Casserole
Submitted By: Janie Jackson, neice of Jimmie Sue Ray,
Resident at Country Cottage - Montgomery
Ingredients:
1 ½ c. cooked, sliced squash
(boil for 10 minutes)
1 c. grated cheese
3 Tbsp. chopped pimento
3 eggs, well beaten
1 c. cracker crumbs
3 Tbsp. chopped onion
3 Tbsp. butter
1 c. milk
salt and pepper Jimmie Sue Ray & Family
Directions:
Mix all ingredients together and bake until brown.
Aunt Jim loved entertaining at her home in Rolling Lakes. She

maintained an extensive garden where you could frequently see
her planting or riding her tractor. Everyone looked forward
to her dinner invitations. She could fix a delicious meal, have
everything set out on the stove, and the entire kitchen cleaned
when company got there. This squash casserole was always a
favorite!
55
Vegetable Casserole
Submitted By: Maura Hood, granddaughter of Louise
Henry, Resident at Country Cottages - Hoover
Ingredients:
2 cans of Veg-All
1 can of sliced water chestnuts, drained
1 c. of onions (you can add as many as you’d like)
¾ c. of mayonnaise
4 oz. cheddar cheese, shredded
1¼ sleeve Ritz crackers, crushed
3 Tbsp. butter, melted
Directions:
Mix together Ritz crackers and butter, set aside. Mix
together Veg-All, water chestnuts, onions, and mayonnaise.
Stir in cheese, and pour mixture into buttered casserole
dish. Spread cracker mixture evenly on top. Bake for 1
hour.
Our Grandmother was never much of the “baking” kind of

Granny. She has always been what we call a “Hands On”
Grandmother. She was normally too busy riding go-karts,
swimming in the pool, or playing ball in the yard with her
Grandkids to be in the kitchen. She did have a few things she
was known for, primarily her yellow cake with chocolate icing
and her vegetable casserole. These two things were always
requested of her to bring to every family gathering.
56
She is the “Matriarch” of her family, being the oldest of six
kids. She has had a part in raising all of the children in her
family. She has taught us all so many lessons in life, in addition
to lessons in the kitchen. At nearly 96 years old, she continues
to teach us by leading our family by example. She is loved and
admired more than she will ever know!
Louise Henry & Family
57
Cornbread Dressing
Submitted By: Myra Phillips, daughter of Inez
Nicholson, Resident at Country Cottage - Decatur
Ingredients:
1 chicken, cooked and deboned
8 c. cornbread crumbs
16 Saltines, crushed
6 c. chicken broth (more or less)
3 tsp. sage
pepper to taste
2 large onions, chopped
Directions:
Mix onions with 2 c. broth and
cook until tender. Mix with
other ingredients.
This needs to be very moist.

I always add deboned chicken
to mine, but it can be made
without chicken. Bake for 30
minutes.
When our family first discussed

creating a family cookbook there
were certain recipes we had
to have, such as my mother’s
Cornbread Dressing and my
Inez Nicholson aunt’s Chocolate Pie. As with
58
most really good cooks, this was a chore for them because they
didn’t have written recipes. They just added a little of this and
a little of that and came up with the most wonderful dishes you
ever put in your mouth. Mother had to make her recipes and
write them down as she made them. We are considering creating
another family cookbook as the daughters have now become the
matriarchs of the family. I fear I will never become the cook my
mother was.
Ranch Style Beans

Submitted By: Charlene James, daughter-in-law of Cleo
Smith, Resident at Country Cottage - Huntsville
Ingredients:
53 oz. and 16 oz. cans of plain pork and beans
(I use Van Camps)
1 lb. ground beef
1 onion chopped
2 Tbsp. mustard
¾ c. ketchup
½ c. brown sugar
Directions:
Brown the ground beef and drain. Drain a little of the
juice from the beans but not all of it. Mix all ingredients
together in a 9x13 pan and bake for 30 - 45 minutes.
59
Grannie’s Macaroni & Cheese
Submitted By: LuAnne Wall, daughter of Helen Neal,
Ingredients:
1 lb. sharp cheddar cheese
1 large box macaroni
1 stick of butter
1 c. milk
Directions:
Cook macaroni and drain. Put ½ stick butter into colander
with macaroni. Grate cheese. Layer in Pyrex dish
macaroni, pats of butter, cheese, repeat. Add milk. Bake 30
minutes.
Grannie always had macaroni at

every family meal. It was huge,
but we never had any leftovers!
Somehow she managed to prepare
a meal for 15 or more in one
oven. All her food was hot and
delicious every time! We have
great memories of dinners at her
house in Atlanta.
Helen Neal & Family
60
Skillet Squash Medley
Submitted By: Gloria McClendon, daughter of Lounell
Cole, Resident at Columbia Cottage - Mountain Brook
Ingredients:
2 lb. crook neck squash, cut into small cubes
2 medium Irish potatoes, peeled & cut into small cubes
1 small white onion, chopped
3 strips cooked bacon, crumbled
2 Tbsp. butter
Salt and pepper to taste
Directions:
Melt butter in large skillet. Sauté all vegetables together
over medium heat until tender, stirring occasionally.
Just before serving, stir in crumbled bacon. Add salt and
pepper to taste. Yummy!
This recipe originated from Essie Cole, my grandmother (my

mother’s mother-in-law,) so it has been around for a long, long
time. She was a wonderful cook and had many great recipes to
pass along. Her specialty was Chicken Pot Pie, but my favorite
recipe that she taught me to make was this squash recipe. When
my grandmother prepared this dish, she sautéd the veggies in the
grease left over from the bacon. It tasted great but not so great
for you! Times have changed!
61
Corn Casserole
Submitted By: Wanda McGee, daughter of Helen
Putnam, Resident at Columbia Cottage - Florence
Ingredients:
1 box Rice-A-Roni, chicken flavor
1 stick butter
3 c. water
1 can Mexicorn (do not drain)
1 can cream of chicken soup
2 c. grated cheddar cheese
Directions:
Mix 1 box Rice-A-Roni, chicken flavor, according to
package directions, except use 1 stick of butter and 3
c. of water instead. Pour mixture into a large bowl and
add Mexicorn, cream of chicken soup, and 1 c. of grated
cheddar cheese. If the mixture seems dry, add enough
water to make it soupy. Pour into buttered casserole dish
and top with 1 c. of grated cheddar cheese. Bake for 30
minutes.
No holiday meal was ever complete unless Mother included a

corn casserole. It is a delicious addition to any menu. This dish
was specially requested by her grandson. Now, of course, her
daughter and daughter-in-law make it when our family gathers
for holidays.
62
Spinach Madeleine
Submitted By: Marie Anderson, Resident at Country
Cottage - Corinth
Ingredients:
2 packages frozen, chopped spinach
4 Tbsp. butter
2 Tbsp. flour
2 Tbsp. onion, chopped
½ c. evaporated milk
6 - 8 oz. Velveeta mexican cheese
1 tsp. Worcestershire sauce
½ tsp. celery salt
½ tsp. garlic salt
½ tsp. salt
¼ tsp. red pepper
½ tsp. black pepper
1 sleeve Ritz crackers, crushed
Directions:
Cook spinach according to package directions then drain,
keeping liquid. Melt butter then add flour and stir. Add
onion and cook 1 minute. Combine evaporated milk and
vegetable liquid to equal 1 c. Add to flour and stir. Add
cheese and rest of ingredients except crackers. Place in
buttered casserole dish and top with crackers. Cook for
20 - 25 minutes
63
Hashbrown Casserole
Submitted By: Gingo Sprouse, daughter-in-law of Sara
Livingston, Resident at Country Cottage - Corinth
Ingredients:
32 oz. package shredded frozen hashbrown
½ medium onion, chopped
8 oz. sour cream
½ c. melted butter
salt & pepper to taste
Directions:
Mix together and put in a greased 9x13 baking dish. Bake
45 minutes or until it bubbles.
Sara Livingston & Family

64
Sarah’s Hot Stuff
Ingredients:
14 large strips of bacon, cooked
dash of salt
8 eggs
4 medium green jalapeño peppers
6 medium yellow jalapeño peppers
Directions:
Crumble bacon in bottom of a 9x13 baking pan. Top with
grated cheese. Blend eggs and peppers in a blender and
pour over cheese and bacon. Bake 20 - 25 minutes.
65
Apples ‘n Cheese
Submitted By: Mayme McAlister, Resident at Country
Ingredients:
2 cans (4 c.) sliced applies, drained
(may substitute fresh apples)
1 stick butter or margarine, softened
1 c. sugar
½ lb. Velveeta, softened
¾ c. flour
Directions:
Cream together butter and sugar. Add Velveeta and flour.
Place apples in a greased, flat casserole and top with
cheese mixture. Bake 30 - 40 minutes.
Great side for pork, or as a brunch dish. Freezes well.
66
Spinach Madeleine
Submitted By: Judy Shackelford, niece of Emmy Jane
Newman, Resident at Columbia Cottage - Mountain Brook
Ingredients:
2 boxes frozen chopped spinach
4 Tbsp. butter or margarine
½ c. evaporated milk
2 Tbsp. flour
½ tsp. celery salt (or celery seed)
6 oz. jalapeño cheese, cut into chunks
½ c. spinach liquid
2 Tbsp. chopped onion
¾ tsp. garlic salt (I use garlic powder or chopped garlic)
½ tsp. red pepper
bread crumbs
salt to taste
Directions:
Butter casserole dish. Cook spinach and drain. Make a
paste of butter and flour, add onions and milk and cook
until thick. Add seasonings and cheese. Stir in spinach
and spinach liquid as needed. Pour all into casserole dish
and top with bread crumbs (I butter them.) Bake 30 - 45
minutes.
67
Best Ever Squash Casserole
Submitted By: Nancy Bynon, sister-in-law of Missy
Bynon, Resident at Columbia Cottage - Mountain Brook
Ingredients:
10 medium yellow squash
2 eggs
½ c. mayonnaise
1 envelope Ranch salad
dressing mix Missy Bynon & Her Father
1 c. sharp cheddar cheese, shredded
½ c. onions, chopped
12 plus 8 Ritz butter crackers, finely crushed
½ tsp. salt
additional cheddar cheese for topping
Directions:
Put squash in saucepan, cover with water and bring to a
boil. Boil for 8 - 10 minutes, or until tender. Drain and let
cool, then slice. Drain the sliced squash on a paper towel,
should measure about 5 c. Beat eggs in a bowl, then stir
in mayonnaise and salad dressing mix. Fold in the squash,
1 c. cheese, onions, 12 crushed crackers, salt and pepper.
Spoon the squash mixture into a 2 qt. baking dish and
sprinkle with additional cheese and top with 8 crushed
crackers. Bake for 30 - 45 minutes or until done and enjoy.
This casserole is one of Missy’s favorite dishes. We have it every

Thanksgiving and Christmas.
68
Irish Potato Casserole
Submitted By: Regina Lawler, Resident Service Director
Ingredients:
6 Irish potatoes
½ stick Oleo, melted
2 c. grated sharp cheddar cheese
¹∕3 c. chopped green onion
2 ½ tsp. salt
½ tsp. pepper
2, 8 oz. cartons sour cream
Directions:
Boil potatoes whole in jacket. Refrigerate overnight or
cool completely. Grate on coarse grater. Add Oleo, cheese,
onions, salt, pepper, and sour cream. Place in casserole dish
and bake 30 - 40 minutes.
69
Entrées
Country Cottage - Montgomery

Chicken & Dressing
Submitted By: Evelyn Keenum, Resident at Columbia
Cottage - Florence
Ingredients:
8x8 pan of cornbread
1 can chicken soup
1 chicken, cooked and cut up (save broth)
1 onion, finely chopped
2 eggs, boiled
pinch or 2 of sage
pepper to taste
Directions:
Soak crumbled up cornbread in broth and soup for about
10 minutes. When liquid is absorbed, add chicken and
onions along with eggs and sage. Mix well. Bake in
greased 9x13 pan for approximately 45 minutes or until
lightly browned.
71
Ham & Macaroni Casserole
Submitted By: Juanita Cabler, wife of James Cabler,
Ingredients:
1 box macaroni,
cooked and drained
1 can cream of
celery soup
1 can cream of
chicken soup
sm. can evaporated milk,
or ½ c. regular milk
2 - 3 green onions
½ stick melted butter
James Cabler & Family 1 c. diced ham
Directions:
Combine ingredients. Pour into greased casserole dish.
Cover top with buttered bread crumbs. Bake about 30
minutes
72
Shepherd’s Pie
Submitted By: Mary Berryman, sister of Doyle
Richardson, Resident at Columbia Cottage - Florence
Ingredients:
1 lb. ground beef
2 lbs. potatoes
1 small onion
pastry crust
Directions:
Boil ground beef and onion together. Boil potatoes and
then cream them. Put ground beef in 9x13 pan and level
off. Put creamed potatoes on top of ground beef and
smooth out. Put a pie crust on top and bake until golden
brown.
73
Italian Hamburger Pie
Submitted By: Sylvia Claborn, neice of Mary Kammerer,
Resident at Country Cottage - Decatur
Ingredients:
1 lb. ground chuck
½ onion, chopped
1, 8 oz. can tomato sauce (plain is fine, Italian even better)
1 tsp. Italian seasoning
1 tsp. garlic salt
9” pie shell
1 egg, beaten
2 c. mozzarella cheese, shredded
½ c. parmesan cheese, grated
Directions:
Brown ground chuck and onion, drain fat. Add tomato
sauce and spices, simmer while preparing crust.
Take 1 c. of mozzarella cheese, mix with beaten egg, and

place in bottom of pie crust. Add meat mixture, top with
remaining c. of mozzarella cheese and parmesan cheese.
Bake for 20 - 25 minutes until bubbly. Cool 5 minutes
before cutting to serve.
74
BBQ Chicken
Submitted By: Mary Wade, Resident at Country Cottage -
Decatur
Ingredients:
1 medium sized fryer, cut up
1 stick margarine
6 Tbsp. mayonnaise
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. vinegar
1 tsp. black pepper
Mary Wade 1 Tbsp. lemon juice
Directions:
Place chicken in baking dish. Mix mayonnaise, sugar, salt,
pepper, vinegar and lemon juice and spread over chicken.
Dot with margarine - bake for 1 hour.
75
Poor Man’s Stroganoff
Submitted By: Sally Montgomery, daughter of Robert &
Yvonne Montgomery, Residents at Columbia Cottage -
Mountain Brook
Ingredients:
1 lb. ground beef
1 c. chopped onion
3 c. medium noodles
3 c. tomato juice
1 tsp. salt
1½ tsp. celery salt
dash pepper
½ c. chopped green pepper
1 small jar sliced mushrooms, drained
8 oz. sour cream
Directions:
Lightly brown the ground beef in a skillet. Add onion and
cook until tender, but not brown. Place uncooked noodles
in a layer over the meat and onions. Combine tomato juice,
salt, celery salt, pepper and Worcestershire sauce and pour
over the noodles. Bring this to a boil, cover and simmer
over low heat for 20 minutes. Add chopped green pepper,
cover and continue cooking for 10 minutes or until noodles
are tender. Stir in sour cream and mushrooms. Heat 1
minute. Serve with salad and rolls.
76
Our family has enjoyed this recipe for many years. It is
inexpensive, easy to fix, and if there are any leftovers, they are
very good the next day. We’ve never had a problem making the
stroganoff, but for some reason we always had to buy extra rolls.
Being a very talkative family, we frequently burned the first
batch of rolls and had to make more!
Meatloaf
Submitted By: Shane Halbrook, nephew of Terry Cole,
Ingredients:
2 lbs. ground beef
¾ c. water
2 eggs
1 c. uncooked oatmeal
1 tsp. salt (optional)
½ c. ketchup
1 package onion soup mix
Directions:
Mix all ingredients well. Bake for 1 hour.
77
Oven Baked Fish
Submitted By: Ralph Balch, Resident at Columbia Cottage -
Florence
Ingredients:
2 lbs. fresh fish fillets
½ c. skim milk
¾ c. bread crumbs (I use Fryin Magic crumbs)
3 Tbsp. butter, melted
1 tsp. paprika
Directions:
Wash and dry fillets with paper towels. Melt butter. Spray
baking pan with lite Pam. Dip fillets in skim milk and then
in crumbs. Place fillets in pan, right side up (not touching
if possible). Pour melted butter over fillets and sprinkle
with paprika. Place in oven and bake, uncovered, 10 - 12
minutes until fish flakes when touched with fork. Serve
with lemon wedges. Delicious and low in cholesterol.
Quick and nutritious.
78
Crispy Fried Chicken
Submitted By: Terry Cole, Resident at Columbia Cottage -
Florence
Preheat Frying Oil To: 365°
Seasoned Flour:
1½ c. flour
1 Tbsp. garlic salt
1½ tsp. pepper
1½ tsp. paprika
¼ tsp. poultry seasoning
Crispy Batter:
²∕3 c. flour
½ tsp. salt
¹/8 tsp. pepper
1 beaten egg yolk
¾ c. buttermilk
Directions:
Combine flour and seasoning in medium bowl. Combine
egg yolk and milk or water. Add gradually to dry
ingredients. Fry in canola oil in frying pan or deep fryer.
Moisten chicken pieces. Dip in seasoned flour, then batter,
then back in seasoned flour. Fry in hot oil for 15 - 18
minutes or until well browned. Drain on paper.
If the batter becomes too thick, add a little extra milk.
Skin can be removed from chicken and you still have a
crisp coating.
Mr. Cole says this is his favorite and “nothing is better!”

79
Chuck Roast with Potatoes &
Carrots
Submitted By: Catherine Wylie, Resident at Columbia
Cottage - Florence
Ingredients:
2 lb. chuck roast
6 - 8 potatoes, peeled and cut in quarter wedges
4 carrots, or half bag baby carrots
1 large onion
2 Tbsp. Worcestershire sauce
1 can golden mushroom soup
1 package Lipton onion soup mix
Directions:
Salt, pepper and flour roast on both sides. Lightly brown
both sides in a little oil in skillet. Place roast in large
casserole dish, add 3 - 4 c. of water, enough to almost
cover roast. Add soup mix, Worcestershire sauce, salt,
and pepper. Cover and bake 2½ hours, or until roast starts
to become tender. Pull from oven and add cut and peeled
potatoes, onion and mushroom soup. Place in the oven
(covered) for 1 hour, or until potatoes and carrots are
tender.
When asked to submit one of mom’s favorite recipes, I

immediatley thought of her chicken and dressing and the
fresh garden vegetables she prepared. Her dressing couldn’t be
recreated in a simple recipe, as she cooked it the fool - proof
80
way, by taste! So as I was thinking of another recipe that mom
cooked often, I couln’t leave out her roast. Growing up, mom
cooked every day, starting with a sit-down meal at breakfast and
ending with a sit-down meal at dinner. But the most memorable
meals were her Sunday meals. She would start her meal before
she went to church and finished it when she came home. Even
as we children grew up and had children of our own, we still
come back home for mom’s Sunday meals. She often cooked roast!
It was so good and so tender. I cook it myself today, just as she
taught me, and think of her and those meals everytime!
Chicken Spaghetti
Submitted By: Judy Pilkinton, Resident Services
Coordinator at Country Cottage - Lawrenceburg
Ingredients:
6 boneless, skinless chicken breasts
spaghetti
1 onion, chopped
½ c. chopped bell pepper
dash of salt
½ tsp. garlic
1 large box Velveeta cheese
Directions:
Boil chicken, set aside. Boil spaghetti in chicken broth.
Pull chicken apart. Drain noodles and mix with rest of
ingredients. Cook for another 5 - 10 minutes until cheese
has melted then, serve.
81
Good Morning Breakfast Casserole
Submitted By: James Witt, Resident at Columbia Cottage -
Florence
Ingredients:
1 lb. ground pork sausage
½ package of bacon
1 tsp. mustard powder
½ tsp. salt
4 eggs, beaten
2 c. milk
6 slices white bread, toasted and cut into cubes
8 oz. mild cheddar cheese, shredded
Directions:
Crumble sausage into a medium skillet. Add bacon and
cook over medium heat until evenly brown. Drain. In a
medium bowl, mix together mustard powder, salt, eggs
and milk. Add the sausage, bread cubes, and cheese,
and stir to coat evenly. Pour into a greased 9x13 baking
dish. Cover and chill in the refrigerator for 8 hours, or
overnight. Cover and bake 45 - 60 minutes. Uncover, and
reduce temperature to 325°. Bake for an additional 30
minutes, or until set.
82
Baked Spaghetti
Submitted By: Jane McCullough, daugher of Mary Nell
Crowder, Resident at Country Cottage - Lawrenceburg
Ingredients:
1 c. chopped onion
1 c. chopped green pepper
1 Tbsp. butter
28 oz. can diced tomatoes
4 oz. jar mushrooms, drained
2¼ oz. can sliced ripe olives
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
¼ c. water
¼ c. grated parmesan cheese
Directions:
Sauté onion and green pepper in butter until tender. Add
tomatoes, mushrooms, olives, oregano, and ground beef.
Simmer uncovered for 10 minutes. Place half the spaghetti
in a greased 9x13 baking dish. Sprinkle with 1 c. cheddar.
Repeat layers. Mix soup and water until smooth, pour over
casserole. Sprinkle with parmesan. Bake uncovered 30 - 35
minutes.
Mother would take this for church socials and it was a favorite.
She was always asked to bring this for each church event.
83
Chicken Pie
Submitted By: Carol Spinks, daughter of Jewel Whatley,
Ingredients:
1 stick Oleo
1½ c. self-rising flour
1½ c. sweet milk
1 fryer, cooked and taken off bone
(or 3 - 4 boneless chicken breasts)
3 c. chicken broth
(approximately 2 cans, low sodium, if preferred)
poultry seasoning or sage (optional)
Directions:
Melt Oleo in deep pan (2”) so it will not boil over. Mix
flour and milk and pour over Oleo, do not stir. Put chicken
on top of flour, milk and Oleo. Pour broth over above
mixture. Add small amount of poultry seasoning or sage
if desired. Bake for approximately 40 minutes.
For a small chicken pie, use half of chicken, ½ stick Oleo,

¾ c. self-rising flour, ¾ c. sweet milk, 1½ c. chicken broth
(approximately 1 can), poultry seasoning or sage.
My friend, Arie Bass, gave me this recipe years ago. We have

enjoyed it so much.
84
Frozen Corn & Spinach Loaf
Submitted By: Gena Habig, daughter of Mary Beth
Burleson, Resident at Country Cottage - Russellville
Ingredients:
16 oz. frozen chopped spinach
16 oz. frozen cut corn
½ c. water
¼ c. butter or margarine
2 Tbsp. flour
1 tsp. salt
¾ c. evaporated milk
3 eggs, slightly beaten
1 Tbsp. chopped pimento
Directions:
Remove vegetables from freezer and place together
in saucepan with ½ c. water. Bring to a boil and cook
until separated. Melt butter in pan and mix flour and
seasonings. Add milk and cook over low heat until very
thick. Add vegetables (undrained) and stir until well
mixed. Pour small amount of this over beaten eggs and
return to saucepan to combine all. Turn into a 1½ qt.
greased loaf pan or oblong casserole and bake about 45
minutes or until firm. Serve with cheese.
The whole family enjoyed this dish, even those who didn’t like
spinach.
85
Sausage Balls
Submitted By: Kristie Nance, daughter of Sam Stewart,
Ingredients:
1 lb. hot sausage
10 oz. package sharp cheddar cheese
3 c. Bisquick
hot sauce to taste
Directions:
Mix all ingredients well. Roll into small balls and bake on
cookie sheet until brown.
For as long as I can remember, this recipe has been included

in our family Christmas Eve dinner and has always been
one of my daddy’s favorites. He was in charge of mixing
the ingredients by hand and would help my mother roll them
into balls. Every year, I still look forward to pulling out the
recipe that was hand written by my mother many years ago. It
wouldn’t seem like Christmas to us without them.
86
Hamburger Pie
Submitted By: Linda Wade, Resident at Country Cottage -
Decatur
Ingredients:
1½ lb. hamburger meat, fried and crumbled
1 can green beans
1 can tomato soup
2 c. mashed potatoes
3 c. shredded cheese
buttered bread crumbs
Directions:
Brown hamburger and crumble it into a greased casserole
dish. Combine other ingredients. Pour into casserole.
Cover top with buttered bread crumbs. Bake about 30
minutes.
Linda Wade
87
Norwegian Pancakes
Submitted By: Chris Mitchell, daughter of Elsa Crispen,
Resident of Country Cottage - Montgomery
Ingredients:
2 eggs
6 Tbsp. sugar
2 c. milk
flour
Directions:
Beat eggs and
sugar together.
Add alternately
milk and flour to
make thin batter.
When adding the
milk and flour, you
always begin and
end with flour. Fry
in a pan, roll, and
Elsa Crispen & Family add syrup.
Elsa was born in Norway and came to the US with her family
when she was a young girl. Elsa has six grandchildren and as
of this writing, six great grandchildren and one more on the
way. The grandchildren absolutely loved spending the night
with Grandma and Grandpa, and especially looked forward to
breakfast when Grandma would make these delicious pancakes.
She would fry a little batter on the side and would use them to
make “smiley faces” on the pancakes.
88
Poppy Seed Chicken
Submitted By: Caroline M. Jones, daughter of Margaret
Martin, Resident at Country Cottage - Montgomery
Ingredients:
5 chicken breasts
onion
celery
2 cans cream of chicken soup
8 oz. sour cream
¼ c. chicken stock
1 package Ritz crackers
2½ tsp. poppy seed
¾ c. butter
Directions:
Cook chicken with onion and celery and cut up. Put
chicken in bottom of 9x12 dish. Mix chicken soup, sour
cream, and chicken stock and pour over chicken. Crush
Ritz crackers, adding poppy seed. Shake to mix and put
on top of chicken mixture. Melt butter and pour over
crackers. Bake for 20 - 30 minutes.
89
Stuffed Cabbage
Submitted By: Carol Weber, daughter of Mae Goodwin,
Ingredients:
1 medium head of cabbage
1 c. chopped onion
2 lbs. mixed ground beef and pork (uncooked)
1 c. uncooked rice
1 egg
1 large can tomato juice
Directions:
Blanch the cabbage until the leaves separate. Slice some
of the heavy vein away to make it even with the leaf. Mix
together browned onion, uncooked meat, uncooked rice,
and egg. Add salt and pepper to taste. Stuff the cabbage
leaves and close with
toothpick or wrap edges
inside. Place in large soup
pot, pour over tomato juice
and some leftover chopped
cabbage leaves. Cover and
simmer until the meat and
rice are cooked, about 2
hours. The stuffed cabbage
improves after being
refrigerated overnight and
Mae Goodwin reheated the next day.
90
My mom would make very large pots of this during the fall and
winter months. She would then share these meals with everyone.
I would come home from work and find that she had placed a
container in my refrigerater. I would always say to her, “It is
like having money in the bank.” A great meal on a busy day!
Thanks mom!
Pam’s Pizza Casserole

Submitted By: Patricia K. Hickman, sister of Pamela Lee
Keeling, Resident at Country Cottage - Lawrenceburg
Ingredients:
1 package spaghetti
1 jar spaghetti sauce
8 oz. mild cheddar cheese
8 oz. mozarella cheese
1 package pepperoni
1 lb. hamburger or ground turkey
Directions:
Grease 8x11 casserole dish. Cook spaghetti and layer in
dish. Brown hamburger, drain, and mix with sauce. Pour
over spaghetti. Layer cheeses, add pepperoni on top. Cook
approximately 35 minutes until brown.
91
Stromboli
Ingredients:
1 lb. bread dough (let rise)
4 oz. mozzarella cheese
4 oz. provolone cheese
4 oz. ham
4 oz. hard salami
¼ tsp. basil
¼ tsp. oregano
melted butter
Directions:
Spread dough out on 9x13 cookie sheet. Layer cheese
down middle, sprinkle with spices. Layer meats. Fold and
seal all edges well. Brush both sides with melted butter.
Bake until done.
92
Chicken Pie
Submitted By: Jean McCraney, niece of Willis Rabon,
Resident of Country Cottage - Decatur
Ingredients:
4 or 5 pieces chicken
1 package yellow (saffron)
rice mix
4 diced potatoes
1 can Veg-All
Evie & Willis Rabon ½ stick margarine
Directions:
Cook rice according to package directions. Boil chicken in
large boiler or pressure cooker in enough water to cover
chicken, until done. Let cool. Take chicken out and tear
apart, keep broth. Use broth to cook potatoes. Add Veg-
All to potatoes and broth. Add rice, chicken pieces and
margarine. Stir until well blended, then add soup, and salt
and pepper to taste. This is great served with hot biscuits!
The longer it sits, the better the taste.
93
Barbeque Sauce
Ingredients:
2 c. tomato ketchup
1 c. vinegar
1 Tbsp. Tabasco sauce
1 tsp. salt
3 tsp. prepared mustard
dash red pepper
juice of 1 lemon
Directions:
Melt butter, add vinegar then other ingredients. Bring
to a boil. Let simmer for a few minutes. Serve sauce over
mashed potatoes or boiled chicken pieces (place boiled
chicken in baking dish, cover with sauce and bake a few
minutes.)
94
BBQ Short Ribs
Submitted By: Rhonda Mills, Homemaker at Country
Ingredients:
3 lbs. beef short ribs
1 c. water
¼ c. cooking wine
salt & pepper to taste
½ c. barbeque sauce
Directions:
Place short ribs in a slow cooker. Pour in water and
cooking wine. Sprinkle with Worcestershire sauce, salt,
and pepper. Pour barbeque sauce over ribs. Cover and cook
on low for 8 hours.
95
BBQ White Sauce
Ingredients:
1 small can Pet milk
1 stick margarine or butter
1½ Tbsp. lemon juice
1 tsp. salt
1 tsp. black pepper
4 tsp. sugar
1 c. mayonnaise
Directions:
Melt butter, sugar, milk, salt, and pepper over low heat.
When cooled, stir in lemon, vinegar, and mayonnaise.
Yum!
96
Brianna’s Chicken Rotel
Submitted By: Brianna McLauren, granddaughter of
Marie Anderson, Resident at Country Cottage - Corinth
Ingredients:
4 large chicken
breasts
1 lb. Velveeta,
cut into chunks
1 can Rotel tomatoes
and green chilies
1 large bell pepper,
chopped
1 onion, chopped Marie Anderson & Family
7oz. package
thin spaghetti
1 small can mushrooms, drained
¾ stick butter
salt & pepper
Directions:
Boil chicken in enough water to make 1½ quarts of broth.
Debone and cut into pieces. Sauté bell pepper and onion
in butter. Cook and drain spaghetti. Put in bowl and add
chicken, cheese, tomatoes, bell pepper, onion, salt, pepper,
and mushrooms. Pour into greased casserole dish. Bake for
30 minutes.
97
Enchilada Casserole
Submitted By: Laura Nelson & Mildred Noman, Friends
of Mary Hamm, Resident at Country Cottage - Corinth
Ingredients:
1 lb. ground beef
1 small onion, chopped
green chilies
1 can cream of mushroom
soup
longhorn or cheddar
Laura Pratt Nelson, Friend cheese
of Mary Hamm, Resident at tomato sauce (if desired)
Country Cottage - Corinth tortillas
Directions:
Brown ground beef in skillet with onion. Remove from
heat. Add green chilies and mushroom soup. Add tomato
sauce if desired. Put thin layer in bottom of casserole
dish. Tear tortillas into small pieces and make a layer in
casserole. Cover with ground beef mixture. Follow with
a layer of grated cheese. Repeat all 3 layers. Bake in oven
until cheese is melted and bubbly. Serves 6.
98
Mexican Chicken
Submitted By: Mary Hamm, Resident at Country Cottage -
Corinth
Ingredients:
4 chicken breasts
1 lb. cheddar cheese
1 package tortilla shells
1 can Rotel tomatoes with chilies
Directions:
Boil chicken, debone, and chop. Oil a 9x13 casserole dish
and line with tortilla shells. Blend soups and Rotel. Pour
half over shells. Spread half of chicken; spread half of
cheese. Repeat. Bake for about 30 minutes.
Mary Hamm & Family
99
Chicken Casserole
Submitted By: Joy Morgan, Homemaker at Country
Ingredients:
1 whole chicken, cut up
1 c. rice
1 can cream of onion soup
2 cans water
Directions:
Combine all ingredients. Bake for 1 hour.
100
Seasoned Holiday Ham
Ingredients:
14 - 16 lb. bone - in, fully cooked ham
brown sugar
1 tsp. ground cloves
1 tsp. ground cinnamon
whole cloves
15 oz. can pineapple slices, drained (keep juice)
1 small jar maraschino cherries, drained (keep juice)
peeled orange slices
Directions:
Wash ham in water and place in brown paper bag (not
a brown-in-bag.) Place in large roaster with lid. Bake
for about 2 hours. Remove pan from oven and tear away
brown bag and throw it out. Trim excess fat off ham if
necessary. Score top in diamond pattern. Rub a generous
amount of brown sugar over ham. Place whole cloves in
scores. Sprinkle ground cloves and cinnamon over ham.
Return to oven uncovered and bake about 35 minutes.
Remove from oven. Arrange pineapple slices over top of
ham and place a cherry in the center of each ring. Sprinkle
pineapple and cherry juices over ham. Return to oven
covered and bake 45 minutes or until meat thermometer
reads 135 - 140°. If necessary, remove lid and broil 5
minutes more to brown. Garnish with orange slices.
101
Cathlene Hill’s Chicken Pie
Ingredients:
6 Tbsp. butter
6 Tbsp. flour
½ tsp. salt
¼ tsp. pepper
1¾ c. chicken broth
²∕3 c. milk
2 c. cooked chicken, diced
desired cooked vegetables (optional)
pastry
Directions:
Melt butter and blend in flour, salt, and pepper. Cook
over low heat, stirring until smooth and bubbly. Remove
from heat and add chicken broth and milk. Bring to a boil,
stirring constantly. Boil 1 minute. Stir in cooked chicken
and vegetables if desired (ie: peas, carrots, potatoes.) Pour
into baking dish and top with pastry. Bake 5 - 10 minutes
until browned.
102
Nancy’s Meatloaf
Submitted By: Mandy Hooper, Homemaker at Country
Ingredients:
1½ lbs. ground chuck (less grease than beef)
1 medium onion, chopped (optional)
1 egg
1 tsp. salt
1 c. bread crumbs
½ c. ketchup
½ tsp. pepper
1½ c. tomato juice
Ketchup Topping:
½ c. ketchup
2 tsp. prepared mustard
3 Tbsp. brown sugar
¼ tsp. chili powder
Directions:
Combine ingredients and mix well. Pack in lightly greased
9x5x3 pan. Spoon ketchup topping over mixture. Bake 1½
hours or until done.
103
Country Fried Chicken
Submitted By: Elnor Choate, Resident at Country
Cottage - Corinth
Ingredients:
1 fryer, cut up
salt
pepper
flour
Directions:
Soak cut up chicken in salt water for 30 minutes. Drain
chicken. Add salt and pepper, then roll in flour. Brown in
hot oil on skillet. Put in preheated oven and turn oven off.
Let chicken stay in oven for 35 - 40 minutes.
Elnor & Lewis Choate
104
Country Chicken & Dressing
Submitted By: Elnor Choate, Resident at Country
Cottage - Corinth
Ingredients:
1 fryer, cooked and deboned
3 boxes corn bread, cooked by directions on box
3 cans cream of chicken soup
chicken broth
butter
1 onion, chopped
2 Tbsp. sage
Directions:
In a large bowl, mix corn bread, chicken, onion, sage, and
cream of chicken soup. Add enough chicken broth to mix
up (about 2 c.) Dot with butter. Bake until brown (do not
brown too much or it will be dry.) Let sit for 10 minutes
before serving.
105
Sausage Rolls
Submitted By: Connie Bradburn, daughter-in-law
of Vesta Bradburn, Resident at Country Cottage -
Lawrenceburg
Ingredients:
2 Tbsp. cornmeal
3 Tbsp. sugar
¼ c. salad oil
¾ c. milk
1 lb. sausage
Directions:
Mix together flour, cornmeal, sugar, oil, and milk to
make dough, and knead very little. Divide dough into
2 parts and roll to ¹∕8” thick. Add ½ lb. sausage at room
temperature and ½ c. grated cheese to each half of dough.
Roll up like a jelly roll and slice. Place on a cookie sheet
and bake 15 - 20 minutes.
My mother-in-law, Mrs. Vesta Bradburn, really enjoyed going to

gospel singings. After the singings, they would have snacks, and
upon request she would carry this recipe of sausage rolls. She
shared this recipe with me and I have used it many times.
106
Cakes & Pies
Columbia Cottage - Mountain Brook

Applesauce Refrigerator Cake
Submitted By: Joe Patterson, son of Jane Patterson,
Ingredients:
15 oz. can sweetened condensed milk
¼ c. plus 2 Tbsp. lemon juice
2 egg whites
2 c. applesauce
¹/3 lb. vanilla wafers
Directions:
Stir together condensed milk and ¼ c. lemon juice until
mixture thickens. Beat egg whites until stiff but not dry
and fold into milk mixture. Add remaining lemon juice
to applesauce. Line an 8x8 pan with waxed paper. Place
layer of wafers on bottom of pan. Cover with half the
milk, then half the applesauce. Repeat. Top with layer
of wafers. Chill in refrigerator 12 hours or longer. Just
before serving, turn out on plate and remove waxed paper.
Cut into 2x4" pieces. Garnish with whipped cream and
stemmed cherries.
108
Woodford Pudding Cake
Submitted By: Judy Fulford, daughter of Agnes
Richardson, Resident at Columbia Cottage - Florence
Ingredients:
½ c. butter
1 c. sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ c. buttermilk
1 c. flour
1 c. blackberry jam
1 tsp. soda
3 slightly beaten eggs
Sauce:
1 can eagle brand milk
½ c. sugar
1 stick margarine
1 tsp. vanilla
Directions:
Cream butter and sugar until light, add the slightly beaten
eggs. Dissolve soda in buttermilk. Add flour and spice that
have been sifted together. Stir in jam. Spoon mixture into a
greased and floured 9x13 or 8x8 pan. Bake for 40 minutes.
For sauce, mix ingredients together. Put on low heat and

bring to a boil. Pour over pudding cake.
109
Apple Pudding Cake with Cinnamon
Butter Sauce
Submitted By: Selena Jackson, LPN, Managing Director
at Columbia Cottage - Florence and Country Cottage -
Decatur

1 c. packed brown sugar
¼ c. butter or margarine,
softened
1 egg
1 c. flour
½ tsp. ground nutmeg
2 c. cooking apples
Selena Jackson & Family (about 3), chopped
Ingredients for Sauce:

¹/3 c. butter
²/3 c. granulated sugar
¹/3 c. half and half
½ tsp. ground cinnamon
Directions:
Grease bottom and sides of 8x8 pan. In large bowl, mix
brown sugar and butter with spoon until light and fluffy.
Beat in egg. Stir in flour, cinnamon, and nutmeg. Stir in
apples. Spread batter in pan. Bake 25 - 35 minutes or until
toothpick inserted in center comes out clean.
110
Meanwhile, in a 1 qt. saucepan, heat sauce ingredients over
medium heat, stirring frequently, until butter is melted and
sauce is hot. Serve warm sauce over warm cake.
This cake is out of this world - my husband's favorite! It also

smells wonderful while it’s baking. Simple and yummy.
Easy Chocolate Pie

Submitted By: Deborah Norton, niece of Eunice Hipp,
Ingredients:
prepared graham cracker crust
1 c. sour cream
1 c. milk
1 large package instant chocolate pudding/pie filling
12 oz. container of Cool Whip
Directions:
In mixing bowl, beat sour cream and milk until smooth.
Gradually add pudding mix until thouroughly combined
and slightly thickened. Fold in 1½ c. of Cool Whip and
pour into shell. Top with remaining Cool Whip and chill
for 2 - 3 hours. If desired, sprinkle with chocolate curls.
Serves 6.
111
Louise’s Little Fellow Lemon Pies
Submitted By: Jane Durbin, daughter of Charles
Clemmons, Resident at Country Cottage - Decatur

½ c. butter
2 c. sugar
4 eggs
1 Tbsp. flour
¹/3 c. lemon juice
pastry
Directions:
Cream butter and sugar together until fluffy. Add eggs,
one at a time, beating well after each addition. Add flour
and mix well. Stir in the lemon juice.
Fill pastry - lined muffin pans ²/3 full. Bake for 30 minutes
or until golden brown. Makes 4 dozen small pies.
Hint: Small muffin tins work well for this too.
This was an easy but delicious treat at our house for years!
112
Shoe Fly Pie
Submitted By: Dawn Pumpelly, Co-Owner, Cottage
Senior Living.
Filling:
¾ c. boiling water
½ tsp. baking soda
½ c. mollases
Crumbs:
2 c. sifted flour
1 c. packed light -
brown sugar
½ c. butter
Dawn Pumpelly and Her Grandmother, ¹/8 tsp. salt
Ruth White
Directions:
Make pastry shell for an 8” pie pan. Pour boiling water
over soda in a bowl and stir in mollases. Pour filling into
pie shell (it will be ½ full.) Mix ingredients for crumbs and
sprinkle thickly on top of pie. Bake for 30 - 40 minutes
until nicely browned.
Shoe Fly Pie is one of my grandmother, Ruth White’s

recipes and has always been one of my favorites. Ruth was
“Pennsylvania Dutch” and so is this recipe. She made it for me
as a child, and I would eat it for breakfast, lunch and dessert...
always with a big glass of milk!
113
Chocolate Pecan Pie
Submitted By: Dorothy Cooper, Resident at Columbia
Cottage - Florence

9 oz. deep-dish, unbaked pie shell
2 eggs
1 c. sugar
½ c. plain flour
1 stick Oleo, melted
1 tsp. vanilla
1 c. chopped pecans
6 oz. chocolate morsels
Directions:
Beat eggs slightly. Blend in sugar, flour, Oleo, and vanilla.
Beat all together and stir in pecans and chocolate chips.
Pour in pie shell and bake for 50 minutes.
114
Pink Lemonade Pie
Submitted By: Ollie Mae Scarborough, Resident of
Columbia Cottage - Florence

1 graham cracker pie shell
1 can pink lemonade
1 can condensed milk
1 tub Cool Whip
Directions:
Mix all ingredients together and put in pie shell.
I loved to prepare this quick and easy pie for my family!
Ollie Mae Scarborough & Family
115
Piña Colada Pie

1 can sweetened condensed milk
½ c. pineapple juice
3 c. whipped topping, divided
½ c. crushed pineapple
1¼ c. coconut, shredded
1 large graham cracker crust
Directions:
Mix softened cream cheese, sweetened milk and pineapple
juice until smooth. Fold in 1½ c. whipped topping. Then
fold in crushed pineapple and coconut. Spoon into pie
crust and freeze until almost firm. Spoon rest of whipped
topping over pie and return to freezer until ready to serve.
Let thaw 15 - 20 minutes before serving.
This is a favorite summertime dessert that is cool and light. It

can be made ahead of time and frozen, then just thaw and serve.
116
Chocolate Pie
Submitted By: Anne Jaynes, daughter of Louise Parker,
Ingredients:
¹/3 c. flour
1 c. sugar
3 Tbsp. cocoa
2 c. scalded milk
3 eggs yolks (keep whites for
meringue)
9” pie crust, baked
For Meringue:
3 egg whites
6 Tbsp. sugar
Louise Parker 1 tsp. vanilla flavoring
Directions:
Combine all the dry ingredients. Add scalded milk, cocoa
and beaten egg yolks. Cook in double boiler until thick.
Cool and add vanilla flavoring. Pour into pie crust.
Beat egg whites until stiff. Add sugar and vanilla

flavoring. Beat until meringue stands in peaks. Spread on
pie and bake until lightly brown.
My mother's homemade chocolate pie was always a family

favorite. All generations of her family loved to join together and
enjoy one of her wonderful pies.
117
Pound Cake
Submitted By: Pauline Presley, Resident of Columbia
Cottage - Mountain Brook
Ingredients:
1 c. butter
6 eggs
3 c. sugar
1 c. whipping cream (do not whip)
1 tsp. vanilla
3 c. flour
Directions:
Cream butter, add sugar slowly until light. Add eggs, one
at a time. Add alternately whipping cream and flour. Bake
for 1 hour and 45 minutes.
118
J. W.’s Lemon Pie
Submitted By: J. W. Davis, Resident at Columbia Cottage -
Florence

14 oz. unsweetened condensed milk
2 eggs yolks
¾ c. lemon juice
3 Tbsp. cornstarch
1 graham cracker pie crust
whipped cream
Directions:
Mix all ingredients together (except crust and whipped
cream) with whisk until well blended. Pour into pie crust,
cook for 7 minutes. Let stand on stove or counter 20
minutes. Refrigerate for 1 hour. Cover with whipped cream
and serve.
P.S. - Be ready to make another one!
119
Mocha Angel Birthday Cake
Submitted By: Jan Biasini, daughter of Virginia Walden,
Ingredients:
1 box Duncan Hines angel food cake mix
4 Heath bars
1 tiny can Hershey’s chocolate sauce
1 pt. whipping cream, whipped
1 Tbsp. instant coffee
Directions:
Make cake as directed, but add
finely ground instant coffee to
the dry ingredients. After cake
is cool, split crosswise so you
have 2 cakes. Mix chocolate
sauce with whipped cream.
Pound Heath bars into small
bits and mix half into whipped
cream mixture. Frost each
cake and top with remaining
Virginia Walden crushed Heath bars.
When were very young, my mother made birthday cakes for me

and my four brothers in shapes - a piano, a race car, Barbie, etc.
However, as we got past that stage, she started to make this cake
for all of our birthdays, and continued after we were grown.
We all loved it and she would tell herself that it was low calorie
because it was angel food! It was always a big hit.
120
Peaches & Cream Cheesecake
Submitted By: Carol Howell, Resident Service Director at

¾ c. self-rising flour
3 oz. package vanilla pudding mix
3 Tbsp. butter, softened
½ c. milk
1 egg
15 oz. can sliced peaches, drained (save juice)
8 oz. package cream cheese
3 Tbsp. peach juice from canned peaches
1 Tbsp. sugar
½ tsp. cinnamon
Directions:
Combine flour, pudding mix, butter, milk, and egg in large
bowl. Beat at low speed until moist.Then beat at medium
speed for 2 minutes. Pour ingredients into greased deep-
dish pie pan. Place sliced peaches over batter. Combine
cream cheese, sugar, and reserved peach juice in small
bowl, and beat for 2 minutes at medium speed. Spoon
mixture over the peaches, spreading to 1" from outer edge
of crust. Combine the sugar and cinnamon, sprinkle over
the filling. Bake 30 - 35 minutes or until top is golden.
121
Bill’s Favorite Lemon Pie
Submitted By: Bill Scott, son of Florence Milam,
Resident at Country Cottage - Corinth

½ c. plus 2 Tbsp. pastry flour, sifted
1 c. plus 6 Tbsp. sugar
¼ tsp. salt
3 eggs, separated
2 c. whole milk
juice of 2 lemons
rind of 1 lemon, finely grated
1 previously baked pastry shell
Directions:
Combine flour, 1 c. sugar, and salt in upper part of a
double boiler. Beat egg yolks until light, add milk, and
blend with dry ingredients. Place over hot water and cook,
stirring constantly with a wooden spoon for 10 minutes.
Remove from heat and add lemon juice and rind. When
cool, turn into pastry shell. Top with meringue made by
beating egg white until stiff with remaining sugar. Place
in cool oven and bake at 325° to set and delicately color
meringue, about 15 minutes. This can be cooked on low
heat in a black skillet, saving time and trouble.
If some ingedients were not on hand, Florence would often

substitute ingredients and adjust quantities of other ingredients
so the pie would taste the same. Then she would get Bill to eat
some pie and try to guess what changes she had made.
122
Chocolate Fudge Pie
Submitted By: Agnes Richardson, Resident at Columbia
Cottage - Florence

½ c. butter or margarine
1 c. sugar
2 eggs
½ c. all-purpose flour
1 oz. square unsweetened chocolate
1 tsp. vanilla extract
½ c. pecans or walnuts
Directions:
Put butter in glass or microwave safe mixing bowl.
Microwave for 30 seconds, or until melted. Add sugar to
melted butter and beat well. Beat in eggs, then stir in flour.
Put chocolate in glass or microwave safe bowl. Microwave
for 2 minutes, or until chocolate is melted. Stir melted
chocolate into the sugar mixture. Stir in vanilla and
pecans. Pour mixture into a 9” pie plate. Microwave for 6
minutes. Slice and serve topped with whipped topping or
vanilla cream, if desired.
Ms. Richarson said her family loves to end their meals with a
big piece of Chocolate Fudge Pie!
123
Peanut Butter Pie
Submitted By: Jane Kelly, daughter-in-law of Freddie
Jackson, Resident at Country Cottage - Lawrenceburg
Ingredients:
½ c. powdered sugar
¼ c. peanut butter
½ c. sugar
½ stick butter
3 Tbsp. flour
baked pie crust
2 egg yolks, beaten
1 c. sweet milk
1 tsp. vanilla
2 egg whites
Freddie Jackson & Family
4 Tbsp. sugar
Directions:
Crumble powdered sugar and peanut butter together like
crumbs and put in pie shell while hot. Cook the sugar,
flour, butter, eggs, and milk together until thick. Add
vanilla. Pour while hot into the baked pie shell. Beat egg
whites until stiff, gradually add sugar, beating after each
addition. Top pie with egg mixture, and brown in oven.
This was always a family favorite during any meal.
124
Good Ol’ Chocolate Pie
Submitted By: Christine Chappell, Resident at Columbia
Cottage - Florence
Ingredients:
3 Tbsp. unsweetened cocoa
¹/3 c. flour
1 c. sugar
3 egg yolks
1 c. water, divided
²/3 c. milk
2 Tbsp. butter or margarine
1 tsp. vanilla
9” baked pie crust or store - bought crumb crust
Directions:
Mix cocoa and flour in top of a double boiler over hot
water and whisk in about half of the water, just enough
to make a smooth paste. Blend in the sugar and beaten egg
yolks, and add remaining water and milk. Cook over low
until the mixture is thick. Add butter and vanilla. Pour
into baked pie crust. Top with whipped cream or whipped
topping, or use the egg whites to make a meringue. Chill
thoroughly.
My family always loved to eat Chocolate Pie, it is my family's

favorite.
125
Hickory Nut Cake
Submitted By: Martha Sibley, daughter of Kitty Hardin,
Ingredients For Cake:

2 eggs
1 c. sugar
¹/3 c. Crisco, solid
2 c. plain flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour milk
Kitty Hardin
1½ c. chopped hickory nuts
(can use walnuts or pecans)
½ c. candied orange peel
½ c. raisins
¾ tsp. nutmeg
¾ tsp. allspice
¾ tsp. cinnamon
Ingredients for Nut Filling:

1 c. milk*
1½ c. sugar
2 c. ground hickory nuts (can use walnuts or pecans)
fresh coconut (optional)
*if using coconut, use ½ c. coconut milk and ½ c. regular milk
126
Directions for Cake:
Slightly beat eggs, add sugar, and cream together. Add
Crisco and cream together. Sift flour, baking powder,
baking soda, and spices together. Reserve ½ c. of flour
mixture. Add remaining flour and milk into egg mixture,
starting and ending with milk. Mix together. Add
reserved flour to nuts, orange peel, and raisins. Mix to
coat, then add to batter and mix well. Pour into 2 or 3
greased and floured cake pans. Bake until done, when cake
pulls away from pan and springs back in the center (about
30 minutes.) Cool completely before icing with nut filling.
Directions for Nut Filling:

In a 2 qt. pan, combine milk and sugar. Cook to soft ball
stage on candy thermometer. Remove from heat and stir
in nuts and coconut, if using. Spread on each layer and
sides of cooled cake. Enjoy!
This cake was a family favorite, and has many family memories.
My Grandmother baked this cake every Christmas for as long
as can be remembered. As a child, my Mother and her sister,
Lucille, would gather the nuts, then Grandmother and Mother’s
oldest sister, Gertrude, would pick them out to get them ready
for baking. For as long as my Mother can remember, every
Christmas my Grandmother baked her and my Aunt Lucille a
Hickory Nut Cake, even after they married and had families
of their own. I know we did not appreciate all the hard work
that went into making this delicious cake. Picking out hickory
nuts, cracking your own coconut, and making your own candied
orange peels is not an easy task. The hickory nuts are what made
the cake so good, plus the loving hand of my Grandmother. No
one else has ever been able to duplicate the delicious taste of my
Grandmother's Hickory Nut Cake.
127
Bucket Cake
Submitted By: Linda Ryan, daughter of Wilma Ryan,
Resident of Country Cottage - Huntsville
You will need a 1½ gallon container for this concoction.

Works best if all ingredients are cold.
Ingredients:
1 large (or 2 small) angel food cake
1 large (or 2 small) container of Cool Whip (lite is okay)
1 lb. fresh strawberries
1 large can crushed pineapple (do not drain)
1 can strawberry pie filling
2 large packages of instant vanilla pudding mix
Directions:
Make instant vanilla pudding as directed on box. Mix
fresh strawberries with can of pie filling, keeping 4 - 6
fresh strawberries separate. Break up angel food cake into
3 - 4" chunks. Put half the cake in bottom of container.
Layer half the pineapple on top of cake. Then, layer half
the vanilla pudding mixture, then half the strawberry
mixture, then half the Cool Whip. Repeat layers with
second half of all ingredients. Cut reserved strawberries
in half and arrange on top layer of Cool Whip. Scoop out
with a big spoon to serve. Keep refrigerated.
This trifle has been made in Wilma’s family for over 50 years.
At every gathering, folks always asked Wilma if she would
bring a bucket cake. After one serving, most people always
asked for the recipe, which Wilma has passed on to many people
through the years...and now you have it!
128
Coffee Cake
Submitted By: Beverly Adams, daughter of Jean McGlon,
Ingredients:
1 box yellow cake mix
½ c. sugar
8 oz. sour cream
¾ c. Wesson oil
4 eggs
1 Tbsp. dark brown sugar
1 tsp. cinnamon
1 c. confectioner's sugar, sifted
2 tsp. butter, melted
2 tsp. milk
1 tsp. vanilla
Directions:
Sift together cake mix and sugar. Add oil and sour cream.
Add eggs, one at a time, beating after each. Pour ½ of cake
mixture into a greased and floured bundt pan. Mix brown
sugar with cinnamon, and sprinkle over cake mixture. Add
remaining cake batter. Place in a cold oven and bake at
350° for 45 - 50 minutes.
To make glaze, combine confectioner's sugar, melted

butter, milk, and vanilla. Drizzle over cake.
This cake has become a family favorite. Jean must have baked a
thousand of these cakes over the years. She would always bake
this cake for us to nibble on while waiting for the big meal at
Thanksgiving and Christmas.
129
Kiss Me Cake
Submitted By: Janet Szofran, daughter of Miriam
Wallenmeyer, Resident of Country Cottage - Huntsville
Ingredients:
1 orange, washed and unpeeled
1 c. raisins
¹/3 c. nuts (I use pecans)
2 c. flour, sifted
1 tsp. baking soda
½ tsp. salt
1 c. sugar
½ c. shortening
¾ plus ¼ c. milk
2 eggs
¹/3 c. orange juice
¹/3 c. sugar
1 tsp. cinnamon
¼ c. chopped nuts
Directions:
Grind orange with skin, save juice. Grind raisins. Set aside
orange, raisins, and nuts. Mix flour, baking soda, and salt.
In a separate bowl, cream together sugar and shortening.
Add ¾ c. milk. Beat flour mixture with creamed mixture
for 2 minutes. Add eggs mixed with ¼ c. milk. Beat for
another 2 minutes. Mix in orange, raisins, and nuts. Bake
40 - 50 minutes in a greased and floured 9x13 pan.
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After baking pour orange juice over cake. Mix together
sugar, cinnamon and chopped nuts and sprinkle on top.
The name of this cake “tickled” Mom. I think she baked it for
their anniversary one time. Dad preferred pie! Other times, she
made it in layer cake form, with a thin icing between the layers
and under the “sprinkles” on top.
Buttermilk Pie
Submitted By: Nancy McCoy, Homemaker at Country
Cottage - Decatur
Ingredients:
2 c. sugar
1 c. buttermilk
3 eggs
1 stick Oleo, melted
2 Tbsp. flour
Directions:
Melt sugar and Oleo together. Sift flour, and mix
buttermilk and eggs with other ingredients. Pour into 8”
pan. Bake for 1 hour.
131
Red Velvet Cake
Submitted By: Jennifer Davis, daughter-in-law of
Dorothy Davis, Resident at Columbia Cottage - Florence

1 c. oil
1½ c. sugar
1 - 2 oz. red cake coloring
2 c. plain flour
1 Tbsp. cocoa
½ tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 tsp. soda
Dorothy Davis' Sons 2 eggs
Ingredients for Icing:

¼ c. flour
1 c. sweet milk
1 c. cooking oil (I reduce the amount)
1 c. sugar
¼ tsp. salt
1 c. coconut
1 c. nuts

Cream together oil, sugar, and coloring. Add eggs, one at
a time. Add remaining ingredients and blend well. Beat at
medium speed for 3 minutes. Bake for 30 minutes. Let cool.
132
Directions for Icing:
Cook milk and flour, stirring constantly. When thick, set
aside and let cool. Cream oil, sugar, salt, and coconut. Add
to milk and flour mixture. Add nuts and spread on cake.
Dorothy told me this recipe has been shared many times. Every
time she took this cake to a church function, someone wanted the
recipe. I copied it exactly like she wrote it.
Granny’s Lemon Cake

Submitted By: Patsy & Johnny Vaughn, daughter-in-law
and son of Geneva Vaughn, Resident of Country Cottage -
Huntsville
Ingredients:
1 box of Duncan Hines lemon supreme cake mix
½ c. oil
4 eggs
²/3 c. hot water
1 package lemon Jell-O
Directions:
Grease and flour bundt pan. Mix lemon Jell-O in hot water
and set aside. Put cake mix in mixing bowl, add eggs and
oil. Blend with mixer. Slowly add lemon Jell-O with water
to the mix. Beat for 2 minutes. Pour into bundt pan. Bake
for 45 minutes.
133
Linda’s Lemon Cake
Submitted By: Linda Lenhardt, daughter of Virginia
Burnett, Resident at Country Cottages - Hoover
Ingredients:
1 box lemon cake mix
3 eggs
1 can lemon frosting
½ c. lemon juice
¹/3 c. oil
juice and zest of 1 lemon
Directions:
Mix together all ingredients in a bowl until well blended.
Pour into greased 11x13 or pound cake pan. Cook for 30 -
45 minutes, until done.
To make glaze, mix confectioner's sugar with juice of 1

or 2 lemons and water. Pour over warm cake. Slice when
cooled.
134
Vanilla Wafer Cake
Submitted By: Nancy McCoy, Homemaker at Country
Cottage - Decatur
Ingredients:
1 c. margarine
2 c. sugar
6 eggs
1 c. chopped pecans
12 oz. package vanilla wafers, crushed
7 oz. package coconut
Directions:
Cream margarine. Add sugar and mix until smooth and
creamy. Add eggs one at a time, beating after each. Add
crushed vanilla wafers, coconut and pecans. Bake in a
greased pan for 1½ hours.
135
Custard Pie
Submitted By: Jill Eskew, daughter of Donna Bengston,
Ingredients:
1 c. sugar
1 rounded Tbsp. flour
4 eggs, slightly beaten
2 c. whole milk (scalded)
¹/8 tsp. salt
1 tsp. vanilla
ground cinnamon Donna Bengston & Family
ground cloves
unbaked deep-dish crust
Directions:
Mix together sugar, flour, eggs, milk, salt, and vanilla.
Pour into crust. Sprinkle top with cinnamon and ground
cloves (or nutmeg if you prefer.) Bake 15 minutes. Reduce
heat to 350° and continue baking 10 - 15 minutes.
This recipe was one of my grandfather’s favorites. My mother

often made it for her father when her mother was not doing well.
136
Princeton Country Club
Chocolate Pie
Submitted By: Jane Moore, daughter-in-law of Josephine
Moore, Resident at Columbia Cottage - Mountain Brook
Ingredients:
2 c. sugar
1 Tbsp. flour
¹/3 c. cocoa
1 stick butter, melted
3 eggs
1 c. cream
(or 1 small can Pet milk)
1 tsp. vanilla
1 unbaked pie crust Josephine Moore & Family
Directions:
Mix together sugar and flour. Stir in cocoa. Add melted
butter, then eggs, cream, and vanilla, stirring after each
addition. Prick bottom of pie crust. Pour in filling mixture
and bake for 45 minutes.
This is a delicious choclate pie that has been served at the

country club in Jo’s hometown for years. Everyone in the family
has enjoyed it, and it was a favorite at her recent family reunion
in Princeton, KY, where she shared it with her two older sisters.
137
Nanny’s Pound Cake
Submitted By: Beverly Churchill, daughter of Charlene
White, Resident at Country Cottages - Hoover
Ingredients:
3 c. sugar
3 c. cake flour, sifted 5 times for smoothest texture
1 stick butter
½ c. shortening
1 c. milk
5 eggs
1½ tsp. vanilla
½ tsp. baking powder
Directions:
Cream together butter and shortening, adding sugar
gradually. Add eggs, one at a time. Add milk and flour
alternately. Add the baking powder, then vanilla. Beat well
until smooth and creamy. Bake in a well greased, round
tube pan for 1½ hours. This recipe can be made in layers
and iced (coconut, chocolate, or caramel.)
To Charlene White’s grandchildren, she is know as “Nanny."

If you ask them their favorite recipe she always made for
them, it would be her pound cake - which they all refer to as
“Nanny’s Pound Cake.” She was notorious for feeding it to her
grandchildren for breakfast when she could not get them to eat
anything else. Her defense was that it contained eggs and milk,
therefore it was healthy for them. Of course, they always knew
they could get pound cake for any meal at her house! And if she
138
came to their house to visit, she always brought her homemade
pound cake.
Charlene White & Family
Orange Cake Icing

Submitted By: Athalee Herston, Resident at Columbia
Cottage - Florence
Ingredients:
1½ c. sugar
juice from 1 orange
rind of 1 orange, grated
2 c. milk
½ stick margarine
vanilla flavoring
Directions:
Boil sugar, orange juice, rind, and milk. Add margarine
and vanilla flavoring. Boil until stringy. Remove from heat
and stir to desired consistency. Use to frost a yellow cake.
139
Chocolate Pound Cake
Submitted By: Gina Hendrix Steele, daughter of J. T.
Hendrix, Resident at Country Cottage - Russellville

2 sticks margarine
½ c. shortening
3 c. granulated sugar
5 eggs
3 c. all-purpose flour
½ tsp. baking powder
¼ tsp. salt
½ c. cocoa
1 ¼ c. milk
Ingredients for Sauce:

3 egg yolks
1 c. Pet milk
J. T. Hendrix & Family ¼ c. margarine
1 c. chopped pecans

Cream margarine and shortening, add sugar, and cream
thoroughly. Add eggs, one at a time, beating well after
each addition. Sift together flour, baking powder, salt,
and cocoa, then sift 3 times. Add milk and flour mixture
alternately, beating well. Stir in vanilla. Bake in a greased
140
and floured 10" tube pan for about 1 hour and 15 minutes.
If cake is not done, increase oven temperature to 350°
and finish baking. Remove from oven and let stand for 15
minutes before removing from pan.
Directions for Sauce:

Beat egg yolks, add milk, sugar, and margarine. Cook in
top of double boiler over medium heat until thick. Add
vanilla and nuts. May be kept in refrigerator and warmed
as needed.
To serve, slice cake and spoon on warm sauce.
When I was growing up, my Mom made this cake often. It was
my favorite, and I can remember her taking the time to make
it for us. The aroma of the cake baking was wonderful and
filled the whole house. The sauce is a special touch that really
makes the cake. My Dad even used to help her make this cake.
I can just see them in the kitchen working together to make this
wonderful dessert. I am so fortunate to have had a Mother
who was such a great cook, and who worked hard to make sure
we had wonderful dishes to enjoy. I have great memories of
enjoying this wonderful cake with family and friends.
141
Mama's Apple Pie
Submitted By: Helen Chambless, Resident at Country
Ingredients:
2 packages Pillsbury pie crust
4 large yellow apples, sliced thin
1 c. sugar
1 tsp. corn starch
2 cans apple pie filling
½ stick butter
Directions:
Mix sugar with corn starch. Melt butter in heavy pan, add
sliced apples and sugar. Heat slowly - the apples will make
their own juice. Cook until apples are limp. Add pie filling
and heat until bubbly.
Sprinkle 2 pie pans with flour and put crusts in pans -

this will help the bottom crust brown better. Pour apple
mixture into pans and bake on bottom rack for 35 minutes.
Sprinkle pie with additional sugar and dot with butter.
142
Buttermilk Pie
Submitted By: Holly Crum, Homemaker at Country
Cottage - Corinth
Ingredients:
3 eggs
1½ c. sugar
1 stick butter or Oleo, melted
8 Tbsp. buttermilk
1 tsp. vanilla
1 unbaked pie shell (deep-dish is better)
Directions:
Beat eggs, add sugar, melted butter, buttermilk, and
vanilla. Pour into unbaked pie shell and bake until done
(about 45 minutes.)
Holly Crum & Family
143
Mama Lou's Pound Cake
Ingredients:
1 c. shortening
2½ c. sugar
5 eggs
1 tsp. soda disolved in 1 c. buttermilk
3 c. flour mixed with ¼ tsp. salt
1 tsp. vanilla
1 tsp. almond extract
2 Tbsp. boiling water
Directions:
Cream together shortening and sugar. Add eggs, one at a
time, and beat. Add flour and buttermilk alternately. Add
vanilla, almond extract, and water. Bake for 1 hour and 15
minutes.
144
Oatmeal Cake

1 c. oats
1¼ c. boiling water
1 stick Oleo
1 c. white sugar
1½ c. flour, sifted
1 c. brown sugar
1 tsp. soda
2 eggs
1½ tsp. cinnamon
Ingredients for Topping:

½ c. white sugar
1 c. flaked coconut
1 stick Oleo
¼ c. Pet milk
1 c. nuts, chopped

Pour boiling water over oats and Oleo. Let stand for 20
minutes. Mix sugars, flour, soda, eggs, and cinnamon. Bake
in a greased and floured 9x13 pan for 35 minutes.
Directions for Topping:

Melt Oleo and add other ingredients, mixing well. Spread
over cake, and broil until light brown.
145
Coke Cake
Submitted By: Helen Chambless, Resident at Country
Ingredients:
2 c. sugar
2 c. flour
¼ tsp. salt
½ c. buttermilk
1 tsp. soda
3 Tbsp. cocoa
1 Tbsp vanilla
2 eggs
1 stick butter
½ c. shortening
1 c. Coke
2 c. mini marshmallows
Directions:
Mix together first 8 ingredients. Heat butter, shortening,
and coke together, and gradually add to mixture. Grease
9x13 pan and cover bottom with marshmallows. Pour
batter over marshmallows and bake for 35 - 45 minutes.
146
Pumpkin Layer Cheesecake
Submitted By: April Davis, Managing Director at
Ingredients:
2, 8 oz. packages cream
cheese, softened
½ c. sugar
½ tsp. vanilla
2 eggs
½ c. ground cinnamon
dash of ground cloves
and nutmeg
1 ready-to-bake graham
April Davis & Children cracker crumb crust
Directions:
Mix together cream cheese, sugar, and vanilla with electric
mixer on medium speed until well blended. Add eggs and
mix until blended. Stir pumpkin and spices into 1 c. of
the batter. Pour remaining plain batter into the crust. Top
with pumpkin batter. Bake for 35 - 40 minutes, or until
center is almost set. Refrigerate 3 hours or overnight.
147
Memaw's German Chocolate Cake

4 oz. package Baker's german sweet chocolate
½ c. boiling water
1 c. butter or margarine
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2½ c. cake flour
½ tsp. salt
2 tsp. baking soda
1 c. buttermilk
4 egg whites, stiffly beaten
Ingredients for Frosting:

1 c. evaporated milk
3 egg yolks
1 c. sugar
½ c. butter or margarine
1 tsp. vanilla
1¹/3 Baker's angel flake coconut
1 c. pecans, chopped

Melt chocolate in boiling water and cool. Cream together
butter and sugar until fluffy. Add egg yolks, one at a time,
and beat well after each. Add melted chocolate and vanilla,
148
mix well. Sift together flour, salt, and soda. Add alternately
with buttermilk and chocolate mixture, beating after each
addition, until smooth. Fold in beaten egg whites and pour
into 3 cake pans, sprayed with non-stick cooking oil. Bake
for 30 - 40 minutes.
Directions for Frosting:

Cook evaporated milk, egg yolks, sugar, butter, and vanilla
over medium heat and stir until thickened (about 12
minutes.) Add coconut and pecans. Beat until thick enough
to spread. Makes about 2½ c. frosting. Recipe can be
doubled if you prefer to frost the whole cake.
149
Three Minute Pie
Ingredients:
½ stick butter or margarine, melted
1¼ c. sugar
1 c. coconut
3 eggs
1 tsp. vanilla
¼ c. buttermilk
1 frozen pie shell
Directions:
Combine melted butter or margarine, sugar, coconut, eggs,
vanilla, and buttermilk. Mix well. Pour into unbaked pie
shell and bake for 35 - 45 minutes.
150
Chess Cake
Submitted By: Fayrene and Jan Townsend, daughters
of Alice Townsend, Resident at Country Cottage -
Russellville
Ingredients:
1 box yellow butter recipe cake mix
4 egg
1 stick butter or margarine
1 c. pecans, chopped (optional)
1 tsp. vanilla
Directions:
Mix together cake mix, 1 egg, butter, and pecans. Press
into pan. Mix together cream cheese, remaining 3 eggs,
vanilla, and powdered sugar. Pour over curst. Bake 1 hour.
151
Rum Cake
Submitted By: Mildred Norman, friend of Mary Hamm,
Resident at Country Cottage - Corinth.
Ingredients:
1 c. nuts, if desired
1 package yellow cake mix
1 package instant vanilla pudding
1 c. vegetable oil
4 eggs
½ c. cold water
½ c. dark rum
1 c. confectioner's sugar
¼ c. water
Directions:
Grease and flour 10" tube pan. Sprinkle nuts over bottom
of pan. Mix together cake and pudding mixes, vegetable
oil, eggs, cold water, and dark rum. Pour into pan and bake
for 1 hour. Mix together confectioner's sugar and water to
make glaze.
Remove cake from oven and let cool for 5 - 10 minutes.

Invert onto plate or cake stand. Poke holes in cake with an
ice pick, and drizzle glaze over top.
152
Mississippi Mud Cake

½ c. cocoa
2 sticks margarine
1 c. pecans
2 c. sugar
4 eggs
1 ½ c. flour
1 jar marshmallow

1 stick margarine
6 Tbsp. milk
3 Tbsp. cocoa
1 c. pecans

Mix together all ingredients and bake until done. Remove
cake from oven and spread marshmallow over top.
Directions for Frosting:

Boil margarine, milk, and cocoa. Add powdered sugar and
pecans. Spread over marshmallow topping of cake.
153
Old Time European Jam Cake
Submitted By: Fairy Hicks, Resident at Country Cottage -
Russellville

5 eggs
2 c. sugar
2 tsp. cinnamon
½ tsp. cloves
1½ c. jam
1 c. nuts
1 stick margarine
1 c. raisins
3 c. flour
Ingredients for Filling:

2 c. grated coconut
2 oranges, chopped
2 c. sugar
1 large can crushed pineapple
4 Tbsp. flour

Mix all ingredients together, one at a time. Bake in layers
until done.
Directions for Filling:

Heat sugar, flour, pineapple, and oranges. Cool, then add
coconut and spread filling between cake layers.
154
Mrs. Hicks made many jam cakes for her family of four
children. She always believed that coconut should be hand
grated. Not until her 90th year did she use frozen coconut.
Fairy Hicks & Family
155
Sour Cream Pound Cake
Ingredients:
8 oz. carton sour cream
3 c. sugar
6 eggs
3 c. flour
¼ tsp. soda
1½ tsp. vanilla flavoring
½ tsp. almond extract
Directions:
Cream together butter, sugar, and sour cream. Add eggs,
one at a time. Add flour, soda, and flavorings. Mix well.
Grease and flour bundt or stem pan. Pour in batter. Bake
for 1 hour and 20 minutes. Let cool for 30 minutes in pan.
156
Sherry Cake
Submitted By: Jeff Johnson, son-in-law of Jane
Winchester, Resident at Country Cottage - Corinth
Ingredients:
1 box Duncan Hines cake mix (lemon or French vanilla)
1 box instant pudding (same flavor as cake mix)
¾ c. oil
¾ c. sherry, plus additional
5 eggs
powdered sugar
Directions:
Grease and flour tube
pan. Mix together cake
and pudding mixes. Add
the oil and sherry, and
mix well. Add eggs, one
at a time, then beat for 10
minutes. Bake for 45 - 55
minutes. While cake is
baking, prepare a glaze
with additional sherry and
powdered sugar. Remove
cake from oven and pour
¹/3 of the glaze over top of
cake. Wait 15 minutes, then
turn cake onto cake plate.
Bob & Jane Winchester Drizzle remaining glaze
over cake bottom.
157
Mountain Dew Cake

1 box orange supreme cake mix
1 box coconut cream pie filling
4 eggs
¾ c. oil
1¹/3 c. Mountain Dew

1 c. sugar
1 stick margarine
4 Tbsp. flour
1 large can crushed pineapple
1½ c. coconut

Mix ingredients together and bake until done.
Directions for Frosing:

Cook all ingredients over double boiler until thick. Spread
on top of cake.
158
Cream Cheese Pound Cake
Submitted By: Unknown
Ingredients:
8 oz. package cream cheese
6 medium eggs
3 sticks margarine
1 tsp. vanilla
3 c. cake flour
chopped nuts, if desired
Directions:
Soften and mix cream cheese. Add margarine. Stir in sugar.
Add eggs and vanilla, mix until smooth. Stir in cake flour.
Blend mixture until doughy. Pour into a bundt pan and
bake for 1½ hours.
159
Apricot Nectar Cake
Submitted By: Ellen Rodgers, daughter of Mary Hamm,
Resident of Country Cottage - Corinth
Ingredients:
13 oz. box lemon supreme or yellow cake mix
1 package lemon Jell-O
¾ c. apricot nectar
½ c. Wesson oil
pinch of salt
1 tsp. vanilla
4 eggs
3 c. powdered sugar
¼ c. lemon juice
Directions:
Mix together cake mix, Jell-O, apricot nectar, oil, and
vanilla. Add eggs, one at a time, mixing well. Bake in well
greased tube pan for 50 minutes.
Mix together powdered sugar and lemon juice to make

glaze. While cake is hot, punch holes in top with a
toothpick and pour glaze over top. Let stand overnight.
160
Applesauce Cake
Submitted By: Eula Byram, Resident at Country Cottage -
Corinth
Ingredients:
1¼ c. sugar
1½ c. apple sauce
¹/3 c. cooking oil
2½ c. plain flour
1½ tsp. soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
¼ tsp. cloves
¾ tsp. vanilla
½ lb. raisins Eual Byram
1 c. nuts
8 oz. fruit mix
½ box dates
Directions:
Mix together and bake for 1 hour.
161
Two Egg Cake with Caramel Icing
Submitted By: Doris Grissom, Resident of Country

1½ c. sugar
½ c. soft shortening (Crisco)
²/3 c. milk
1 tsp. vanilla
2 eggs, unbeaten
¼ c. milk

2 c. sugar
1 c. milk
¼ c. sugar, browned
½ stick margarine or butter
1 tsp. vanilla

In a large bowl or mixer, combine flour and sugar. Add
shortening, milk, and vanilla. Beat for about 2 minutes.
Add eggs and milk, and beat for another 2 minutes. Bake
25 - 30 minutes.
162
Directions for Icing:
Bring sugar and milk to a boil over medium - low heat. In
a small iron skillet, melt ¼ cup sugar until browned. Pour
into milk/sugar mixture. It will look like a mess, but it
is okay! Stir and cook until it reaches the soft ball stage.
Add margarine. Remove from heat and beat until ready to
spread. Add vanilla and beat.
163
Caramel Cheese Cake
Submitted By: Holly Mitchell, Senior Accountant at
Cottage Senior Living
Ingredients:
1½ c. crushed vanilla wafers
¹/3 c. butter, melted
pecans, plus additional for filling
½ plus 1 c. sugar
4 packages cream cheese, softened
4 eggs
1 tsp. vanilla
9 - 14 oz. caramel squares
3 oz. evaporated milk
Directions:
Mix together vanilla wafers, melted butter, pecans, and
½ c. sugar in bowl to make crust. Place a piece of wax or
parchment paper in bottom of a spring form pan. Shape
crust into pan and bake 4 - 6 minutes. Melt caramel in a
double boiler and mix with milk. Set aside. Mix together
cream cheese with sugar, adding a little at at ime. Add
eggs, one at a time, until mixed well. Add vanilla. Place
half of mixture on crust in pan. Pour caramel evenly over
cheesecake mixture, trying to avoid touching the sides
of the pan. Sprinkle a layer of pecans on top of caramel.
Put remaining cheesecake batter on top of caramel. Bake
50 - 55 minutes in a water bath. Top should rise and turn
slightly brown at edges. Leave in water bath and let cool
until solid. Remove pan and refrigerate.
164
Cookies, Brownies
& Other Desserts

Tea Cakes
Submitted By: Linda G. Hogan, daughter of Gracie Penn,
Resident at Columbia Cottage - Hartselle
Ingredients:
2 sticks butter, room temperature
1 c. sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
½ tsp. almond flavoring
3 c. self-rising flour (White Lily)
Directions:
Break egg, add milk and flavorings, set aside. With mixer,
cream butter and sugar until smooth. Add egg mixture
and beat until well mixed. With hand, gradually work
in flour until well mixed. Place dough in refrigerator
overnight to chill. When ready to bake, divide dough into
3 parts. Roll out ¹/3 dough at a time on floured cloth until
about ¼" thick and cut with big cookie cutter. Place on
greased cookie sheet. Bake on top rack of oven for 8 - 10
minutes until edges start to brown. When done, remove
from oven and place cookies on racks to cool.
Mother is known in both Morgan and Cullman Counties for her

delicious tea cakes. Over the years she has baked these cookies for
family, friends, and fundraisers. At one charity auction, a batch
of her cookies sold for $65! She has jokingly stated that her
tombstone will probably say "here lies the tea cake lady.”
166
Mama Mimi's Sugar Cookies
Submitted By: Cindy Cannizzo, daughter of Bettye
Cannizzo, Resident at Columbia Cottage - Hartselle
Ingredients:
3 c. flour, sifted
1½ tsp. double-acting baking powder
½ tsp. salt
1 c. sugar
1 c. butter, softened
1 egg, slightly beaten
3 Tbsp. cream or evaporated milk
1 tsp. vanilla
Directions:
Sift together flour, baking powder, salt, and sugar. Cut in
butter. Add egg, cream, and vanilla. Blend completely. You
can chill the dough to make it easier to work with. Roll out
on floured surface to about ¹/8" thick. Sprinkle with sugar.
Cut into shapes. Place on ungreased cookie sheets and
bake for 5 - 8 minutes, until delicately brown. Makes 6 - 7
dozen.
Note: We've never achieved the ¹/8" thickness, but ¼"

works just fine, and adds a couple of minutes to baking
time. This also makes a softer cookie!
Mama Mimi is Bettye Cannizzo’s grandmother. We have used

this recipe for our Christmas cookies for decades, and for any
other occasion calling for cookies!
167
Ohio State Buckeyes
Submitted By: Suzy Prymmer, Information Director at
Country Cottage - Huntsville
Ingredients:
1 lb. confectioner's sugar
1½ c. peanut butter
1 tsp. vanilla
12 oz. package chocolate chips (I use real chocolate chips)
½ bar paraffin wax
Directions:
Mix butter, sugar, peanut butter, and vanilla, and roll into
balls. Freeze balls for at least an hour. Melt chocolate chips
with paraffin wax in a double boiler. Be careful not to
overheat. Insert toothpick into balls and dip in chocolate
mixture, leaving a small area at top to represent buckeyes.
I freeze again, but they can be refrigerated. I don't know
how long they stay fresh, because they are usually gone in
a few hours!
It's not Christmas at the Prymmer house without buckeyes!
168
No-bake Banana Pudding
Submitted By: Larry Turpen, son of Annie Turpen,
Ingredients:
1 large box Jell-O vanilla instant pudding mix
3 c. milk
1 can Eagle brand milk
2, 3 oz. packages cream cheese, softened
8 oz. carton Cool Whip, thawed
1 box of vanilla wafers
Directions:
Mix pudding and milk in a large bowl and set aside. Mix
milk, cream cheese, and Cool Whip together in another
large bowl. Blend the two bowls together, then layer
bananas, vanilla wafers, and mixture. You can top with
more Cool Whip if desired, or take mini vanilla wafers and
make a smiley face on the top.
169
Frieda's Easy Peach Cobbler
Submitted By: Frieda Cash, friend of E. K. Brinkely,
Ingredients:
8 medium (or 6 large) peaches
1 plus ¼ c. sugar
2 heaping Tbsp. flour
½ stick margarine
½ tsp. cinnamon
1 refrigerated (not frozen) Pillsbury pie crust
Directions:
Peel and slice peaches, and put into a 9x12 baking dish.
Melt margarine and pour over peaches. Mix together
flour and 1 c. sugar, and sprinkle over fruit. Cover with
pie crust. The crust will be too big, so just roll sides up
over the top. Combine remaining sugar and cinnamon, and
sprinkle over crust. Bake until filling bubbles and crust is
golden brown.
170
Martha Washington Balls
Submitted By: Fonda Hitchcock, daughter of Sandra
Hall, Resident at Country Cottage - Huntsville
Ingredients:
1 can Eagle brand condensed milk
2 boxes confectioner's sugar
7 oz. can coconut
1 c. chopped pecans
12 oz. package chocolate chips
Directions:
Mix all ingredients except chocolate chips together, then
form into small balls. Freeze. Melt chocolate chips in a
double boiler. Dip balls one at a time in chocolate, then let
it set for about 30 minutes before eating.
Note: Only take a few balls out of the freezer at a time to

dip in the melted chocolate. That way, they won't thaw
while you dip the others.
Mom made Martha Washington Balls every Christmas that I

can remember - it was one of her signature desserts. My sisters
and I loved eating them - it's the perfect sweet treat for the
holidays!
171
Chocolate Gravy
Submitted By: Lynda Young, daughter of Virginia
Franklin, Resident at Columbia Cottage - Florence
Ingredients:
1½ Tbsp. cocoa
1½ Tbsp. cornstarch
½ c. sugar
1 c. milk
Directions:
Mix all ingredients well, and cook over medium heat until
desired thickness (or microwave 3 - 4 minutes, stirring
after each minute.) Pour over hot buttered biscuits!
Mother made biscuits for breakfast every morning.

Her children and grandchildren loved Chocolate Gravy.
172
Soft Sugar Cookies
Submitted By: Andrea Hatcher, daughter of Joan Lee,
Ingredients:
2 c. sugar
1 c. shortening
1 c. sour cream
1½ tsp. baking soda
¼ tsp. cream of tartar
3 - 3½ c. flour
1 tsp. vanilla
sugar and cinnamon for garnish
Directions:
Combine ingredients (except garnish) and drop onto
baking sheet. Combine sugar and cinnamon and sprinkle
on top. Bake for 12 minutes.
The best thing about this recipe is that no one has been able to
recreate these cookies the same as Joan.
173
Betty Crocker Candy Cane Cookies
Submitted By: Cindy Cannizzo, daughter of Bettye
Cannizzo, Resident at Columbia Cottage - Hartselle
Preheat Oven To: 325 - 350°
Ingredients:
½ c. butter
½ c. shortening (like Crisco – or use 1 c. of butter)
1 c. confectioner’s sugar
1 egg
1 tsp. almond extract
1 tsp. vanilla
2½ c. all purpose flour
1 tsp. salt
½ tsp. red food coloring
½ c. granulated sugar
½ c. crushed peppermint candy (optional)
Directions:
Mix together butter, shortening, confectioner's sugar, egg,
and flavorings. Blend in flour and salt. Divide dough in
half. Blend red food coloring into one of the halves.
Shape 1 tsp. of each color into a 4” rope. Roll red and
white ropes together, rolling back and forth gently to
ensure adhesion. Form a crook to make a candy cane. Place
on ungreased cookie sheet and bake for about 9 minutes,
until light brown and set. Remove from oven and sprinkle
with sugar or sugar/peppermint mix.
The Cannizzos have used this old Betty Crocker recipe for
decades - it's one of our favorites for Christmas cookies!
174
Bread Pudding
Submitted By: Martha McGuffy, Resident at Columbia
Cottage - Florence
Ingredients:
6 cans of biscuit dough
2 c. sweet milk
3 eggs
1 c. sugar
1 tsp. vanilla
Directions:
Pull biscuit dough apart and place in the bottom of a
cooking dish. Mix all other ingredients together, and pour
over the dough. Bake for 30 minutes.
One of Ms. McGuffy's favorite things to cook was this great

receipe. It's quick and easy!
175
Dad's Banana Pudding
Submitted By: Alicia Reeves, daughter of Sarah Martin,
Resident at Country Cottage - Lawrenceburg
Ingredients:
½ plus ¼ c. granulated sugar
¹/3 c. all-purpose flour
dash of salt
4 eggs at room temperature, separated
2 c. of milk
½ tsp. vanilla extract
35 - 45 vanilla wafers
5 - 6 medium, fully ripe bananas, sliced
reserve 1 banana and 12 wafers for garnish
Directions:
Combine ½ c. sugar, flour, and salt in top of double
boiler. Stir in egg yolks and milk. Cook, uncovered
until thick, stirring constantly. Reduce heat and cook,
stirring occasionally, for 5 minutes. Remove from heat
and add vanilla. Spread small amount on bottom of 1½
qt. casserole. Cover with layer of vanilla wafers, top with
layer of bananas. Pour about ¹/3 of custard over bananas.
Continue to layer wafers, bananas, and custard to make 3
layers of each, ending wtih custard. Beat egg whites until
stiff. Gradually add remaining ¼ cup of sugar and beat
until stiff peaks form. Spread on top of pudding to cover
entire surface and seal well to edges. Bake for 5 minutes,
or until delicately browned. Cool slightly or chill. Before
before serving, garnish wtih banana and vanilla wafers.
176
This was a family favorite. My husband also made this dish and
took it to Sunday dinners at church. It was always in demand,
and the dish always came home empty!
Joel & Sarah Martin
Pineapple Casserole
Submitted By: Mandy Hooper, Homemaker at Country
Ingredients:
20 oz. can unsweetened crushed pineapple, drained
5 Tbsp. flour
½ c. sugar
1 c. cheese, grated
¾ tube Ritz crackers, crushed
Directions:
Butter the bottom of a casserole dish. Layer the
ingredients in the order listed above. Bake for 20 minutes.
177
Grandma's Cookie Boys
Submitted By: Georgia Hope Lofstrom, granddaughter
of Jewell Thompson, Resident of Country Cottage -
Corinth
Ingredients:
5½ c. flour, sifted
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 tsp. ginger
2 tsp. cloves
1 tsp. nutmeg
1 c. shortening
1 c. brown sugar
1 large egg
Jewell Thompson 1 c. of molasses
Red Hots
Directions:
Sift together flour, baking soda, salt, cinnamon, ginger,
cloves, and nutmeg. Set aside. Cream together shortening
and brown sugar. Add egg and molasses. Combine the
dry and creamed mixtures, and knead into a smooth
consistency. Chill up to 24 hours. Roll, cut, and place on a
greased cookie sheet. Place Red Hots on the gingerbread
men for their eyes, nose, and buttons. Bake until lightly
browned.
178
If there is one thing that Mrs. Jewell (or “Granny," as she
is known to the family) has always been famous for, it would
have to be her gingerbread cookies. In our family, you could
always look forward to every Christmas, every birthday, and
every trip to Granny’s house always resulting in one special
thing – Gingerbread Cookies! Every Christmas, each of the six
grandchildren received their very own prized tin of gingerbread
cookies, straight from Granny’s kitchen. There were three of us
granddaughters, each with a brother, and we quickly learned
to take our cookies and hide them away if we didn’t want
them to disappear out from under us! Every birthday, even if
you didn’t get to visit Granny, you could still look forward to
going out to the mail box and finding that special delivery of
Granny's Cookies. However, there was one rule you must follow
if you wanted to keep the cookies coming - you must return
the empty tin with a thank you note! If you failed to follow the
rule, your next cookie delivery just might get “lost in the mail!”
The other rule for getting gingerbread cookies if you came to
visit was you must help bake the cookies! This was a rule all the
grandchildren were happy to follow, especially since it meant you
could get away with putting as many Red Hots on the cookies
as your little heart desired! Well...at least until Granny caught
on and busted you for wasting all the Red Hots! I believe all the
grandchildren would agree that making (and eating) cookies
with Granny is a special memory we will always cherish. Some
of the grandchildren have already started passing down the
tradition with their own children! We hope you will enjoy the
recipe and share the love that comes with it in your own home,
making memories with your family that will last a lifetime!
179
Chocolate Delight
Submitted By: Tonya Simmons, granddaughter of Jennie
Towry, Resident at Country Cottage - Huntsville
Ingredients:
1½ c. flour
1½ sticks of butter, softened
1¼ c. pecans, broken up
1 c. whipped topping*
1 c. powdered sugar, sifted
3 c. milk
8 oz. cream cheese
1 small package instant chocolate pudding*
1 small package instant vanilla pudding*
Directions:
Combine flour, butter, and pecans. Press firmly into a 9x13
pan. Bake for 20 minutes.
Mix whipped topping, sugar, and cream cheese. Spread on

the crust. Mix dry pudding mixes with milk until thick.
Spread over cream cheese layer. Top with extra whipped
topping, and chill thoroughly.
*For low calorie recipe, use lite whipped topping and sugar
free pudding.
180
This was a family favorite and was always requested at family
gatherings. My grandmother always felt she had messed it up
if she didn't follow the directions step-by-step. She would say,
"Aahh...this won't be fit to eat!" But, there were never any
leftovers!
Jennie Towry & Family
181
Divine Divinity
Submitted By: Billy Briggs, son-in-law of Harriet
Williams, Resident at Country Cottage - Corinth
Ingredients:
2¾ c. granulated sugar
½ c. cold water
½ c. white Karo syrup
4 egg whites, beaten very stiff
2 tsp. vanilla
creamy peanut butter
powdered sugar, sifted
Directions:
Mix first 3 ingredients in a heavy sauce pan. Cook over
medium - high heat until candy reaches 230° on a candy
thermometer, or reaches soft ball stage.
Pour syrup very slowly into egg whites, beating constantly

at a very high speed until half of syrup is used. Cook
remaining syrup 1 minute longer, then pour into egg
whites beating until a pure white shine appears over egg
whites. Add vanilla and beat. Use powdered sugar to work
mixture into a dough.
Roll the dough out thin, and spread creamy peanut butter
thinly over the dough. Roll divinity and peanut butter
like a jelly roll, and cut slices about ½" thick using a well
coated knife. Place divinity slices on waxed paper.
182
Mother made this candy every year at Christmas for years. It is
something we all look forward to!
Harriet Williams & Family
Icebox Delight
Submitted By: Gena Habig, daughter of Mary Beth
Burleson, Resident at Country Cottage - Russellville
Ingredients:
1 box thin Nabisco chocolate wafer cookies
½ gal. vanilla ice cream, softened
Directions:
Arrange layer of each ingredient, starting with cookies,
until entire box of cookies is used. Freeze. Will serve
about 12.
Note: ½ gal. ice cream is too much, but 1 pt. is not enough.
183
Stirred Custard
Submitted By: Sandy Hardcastle, daughter-in-law
of Betty Hardcastle, Resident of Columbia Cottage -
Florence
Ingredients:
1 qt. milk
¼ tsp. salt
¹/3 c. sugar
2 Tbsp. flour
2 eggs
vanilla to taste
Directions:
Combine sugar, flour, and salt. Stir in enough milk to make
a paste. Add beaten eggs. Stir in remaining milk. Cook on
medium - low heat, stirring constantly until mixture coats
a spoon. Stir in vanilla. A small bowl of custard tastes
good with cookies, or over fruit and pound cake.
My mother-in-law's mother, Ma Page, made this recipe during

the Christmas holidays. It has been a family favorite for at least
four generations. Ma Page, a wonderful cook and hostess, never
knew how many people she would have at a family meal, and
always had enough to share. Family meals were a special part
of our memories, and we try to keep this tradition going in spite
of family living in so many places.
184
Madeleines
Submitted By: Julie Snee, Marketing Manager at Cottage
Senior Living
Ingredients:
2 large eggs
²/3 c. sugar
pinch of salt
1 c. all-purpose flour
10 Tbsp. unsalted butter, melted and cooled slightly
*You will need a Madeleine pan for this recipe. These can
be found at most kitchen supply stores.
Directions:
Generously grease and flour Madeleine pan. Use an
electric mixer to beat eggs and sugar in a large bowl,
just to blend. Beat in vanilla and salt. Add flour and beat
until just blended. Gradually add cooled, melted butter
in a steady stream until blended. Spoon batter into each
indentation in pan. Bake 10 - 15 minutes until puffed and
brown (not burned.) Cool for 5 minutes and gently remove
from pan. I like to dust them with powdered sugar, or
drizzle a chocolate glaze on them!
185
Pumpkin Roll
Submitted By: Connie Bradburn, daughter-in-law
of Vesta Bradburn, Resident of Country Cottage -
Lawrenceburg
Ingredients:
3 eggs
1 c. sugar
²/3 c. canned pumpkin
¾ c. biscuit/baking mix
1 tsp. pumpkin spice
½ tsp. nutmeg
1 c. chopped nuts
For Filling:
2, 3 oz. packages cream cheese, softened
¼ c. butter, softened
Directions:
In mixing bowl, beat eggs. Gradually add sugar. Stir in
pumpkin, mixing well. Combine the biscuit mix, cinnamon,
pie spice, and nutmeg. Add egg mixture and mix well.
Line a 15x10x1 jelly roll pan with waxed paper.

Grease and flour paper. Spread batter evenly in pan, and
sprinkle with nuts. Bake for 13 - 15 minutes. Let cool for
10 minutes, then turn cake onto a dishtowel dusted with
186
confectioner's sugar. Remove paper, roll up cake up in
towel, starting with a short side. Cool on wire rack.
For filling, beat cream cheese, butter, sugar, and vanilla in

a mixing bowl until smooth. Unroll cake. Spread filling
over cake to within 1" of edges. Gentally roll. Place seam
side down on platter. Refrigerate until serving.
Mrs. Vesta liked to make pumpkin rolls around the holiday

season. She made a pumpkin roll to take to gatherings and to
give as gifts.
Cherry Fluff
Submitted By: Mary Wade, Resident at Country Cottage -
Decatur
Ingredients:
9 oz. carton Cool Whip
14 oz. can Eagle brand milk
22 oz. can cherry pie filling
3¼ oz. can crushed pineapple, drained
1 c. chopped nuts
1 Tbsp. lemon juice
Directions:
Mix all ingredients together thoroughly. Place in
refrigerator. This is better if made ahead of time. Can be
placed in graham crust and served as pie.
187
Cherry Yum Yum
Submitted By: Matt Hester, grandson of Jewel Hester,
Resident of Columbia Cottage - Florence
Ingredients:
1 c. flour
1 c. chopped nuts
1 - 2 cans cherry pie filling
1 small container Cool Whip
Directions:
Mix together flour, butter, and nuts. Mash or press into
a 9x13 dish. Bake for 15 minutes, then let cool. Mix
confectioner's sugar and Cool Whip into the cream cheese,
and spread over the crust. Spread cherry pie filling over
the top. Chill and serve
Grandma and Grandad both cooked many wonderful meals.

Every meal at their house was full of love and laughter. Each
meal also included a dessert. One dessert in particular was
popular with everyone, in fact it was probably the most requested
dessert that Grandma made. That dessert was, of course, Cherry
Yum Yum. Everyone in the family still likes Cherry Yum Yum.
More often than not, if Grandma asked for dessert suggestions,
she already knew it would be Cherry Yum Yum.
188
There are many other foods that remind me of Grandma and
Grandad. Fried sour kraut always makes me think of Grandma,
it is something that she and I both love, especially with cornbread
and beans. Mock apple pie will always make me think of
Grandad. He would make this special pie and get a mischievous
glint in his eye as he listened to folks try to guess what kind of
apples he had used (actually Ritz crackers.) But ever since I was
a very little boy, Cherry Yum Yum has been one of my favorite
foods from Grandma and Grandad's. Thank you Grandma, for
all of the meals, the games of Aggravation, and the lessons you
and Grandad taught us. But most of all, thank you for the love
that you've given and continue to give to your family.
Jewel Hester & Family
189
Sue Sue's Brownies
Submitted By: Susan Stanley, daughter of Sue Hester,
Ingredients for Brownies:

1 stick butter
2 Tbsp. cocoa sifted into 1 c. sugar
2 eggs
1 tsp. vanilla
1 scant c. of flour (sift, then measure)
pinch of salt
½ c. chopped nuts
marshmallows

2 Tbsp. cocoa
1 Tbsp. hot water
¼ stick of butter
4 - 5 Tbsp. milk
1 tsp. vanilla
pecans or marshmallows for garnish
Directions for Brownies:

Cream butter with sugar and cocoa. Add eggs, one at a
time, beating each for 1 minute. Fold in flour, add nuts and
vanilla and mix well. Pour into greased 9x13 pan and bake
for 30 minutes. Cut into squares as soon as they are out of
oven, and push a marshmallow into each square.
190
For Icing:
Sift powdered sugar in large mixing bowl. Put cocoa in
small saucepan and quickly smooth in hot water. Add
¼ stick butter and milk. Stir and bring to a boil. Pour
mixture into powdered sugar, and cream well until
smooth. Add vanilla and pour mixture over brownies. Top
with pecans or marshmallows, and do not remove from
pan until cool.
Pineapple Casserole
Submitted By: Cindee Benson Holladay, daughter of
Lynne Benson, Resident at Country Cottages - Hoover
Ingredients:
20 oz. can pineapple chunks
½ c. sugar
3 Tbsp. flour
½ - 1 stick butter
1 c. cracker crumbs
Directions:
Drain pineapple, reserving 3 Tbsp. juice. Combine sugar
and flour, stir in juice. Add cheese and pineapple chunks,
mixing well. Spoon into buttered 1½ qt. casserole.
Combine butter and cracker crumbs, and sprinkle over
pineapple. Bake uncovered for 20 - 30 minutes, or until
crumbs are lightly browned.
191
Peanut Butter Fudge
Submitted By: Bette Swilley, daughter of Betty
McGibboney, Resident of Columbia Cottage - Mountain
Brook
Ingredients:
2 c. sugar
1 c. milk
1 stick plus 3 Tbsp. butter
½ jar peanut butter
3 c. mini marshmallows

Using a candy thermometer, bring sugar, milk, and 1 stick
of butter to a soft boil on low heat so it does not crystalize
(should take at least 30 minutes.) Remove from heat and
add peanut butter, marshmallows, and remaining butter,
stirring as you add ingredients. After all is melted, beat
with a spoon. Pour into a buttered 9x9 pan and chill before
cutting.
This was mother's favorite thing to make for friends and family.
My children grew up sharing pieces of fudge, and seeing how
long we could make it last. Once they married and had families,
they looked forward to the Peanut Butter Fudge every year.
Once, a friend ran over his with his car, but it did not stop him
from reshaping the fudge and taking it home!
192
Old Fashion Tea Cakes
Submitted By: Helen Uptain, Resident at Country
Ingredients:
1 c. sugar
½ c. sweet milk
1 tsp. vanilla
1 egg
¾ c. shortening
self-rising flour

Combine sugar, milk, vanilla, egg, and shortening, mixing
well. Add enough flour to make a stiff dough. Roll dough
out really thin. Cut and put on a cookie sheet. Bake on low
temperature until brown.
On a baking day, Mrs.

Uptain would take these
tea cakes from the oven
and put them on the
table to cool. Her oldest
son would hide under
the table. When she was
putting more cookies in
the oven, he would reach
up from under the table
and grab some tea cakes
Helen Uptain & Family to eat!
193
Cranberry Apple Crisp
Ingredients:
3 c. apples (leave some unpeeled)
2 c. raw cranberries
1¼ c. sugar
1½ c. three-minute oats
¹/3 c. chopped nuts
½ c. brown sugar
½ c. butter, melted
Directions:
Combine apples, cranberries, and sugar in a 2 or 3
qt. casserole dish. Top with mixture of remaining
ingredients. Bake for 1 hour. Serve warm with vanilla ice
cream or whipped cream!
194
Sugar Cookies
Submitted By: Jewel Richardson, Resident at Country
Cottage - Corinth
Ingredients:
1 c. margarine
1 c. vegetable oil
1 c. powdered sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
4 c. plain flour
1 tsp. cream of tartar
1 tsp. salt
additional granulated sugar for final step
Directions:
In a large bowl, combine margarine, oil, and granulated
sugar until creamy. Add powdered sugar, vanilla, and eggs.
Mix well. In a small bowl, sift together baking soda, flour,
cream of tartar, and salt. Add to other ingredients and
mix well. Cover dough and refrigerate for at least 2 hours.
Roll dough into 1" balls and roll in additional granulated

sugar. Flatten on lightly greased cookie sheet. Bake until
edges are brown, about 12 minutes. Let cool slightly before
removing from cookie sheet.
Yields 100 2½" cookies.

195
"Blondes"
(No-bake Peanut Butter Cookies)
Ingredients:
2 c. sugar
1 stick butter
½ c. milk
1 c. peanut butter
3 c. oatmeal
1 Tbsp. vanilla
Directions:
Bring all ingredients (except oats, vanilla, and peanut
butter) to boil. Let it stay at a rolling boil for about a
minute and a half. Remove from heat. Add vanilla and
peanut butter, and stir until dissolved. Pour over oats and
mix well. Drop by teaspoonful on top of wax paper.
My twins love these! They would always say "we want the
cookies without chocolate." Finally, they nicknamed them
"Blondes." They have become a household favorite.
196
Pecan Shells
Submitted By: Rennie Brown, Resident of Country
Ingredients:
3 oz. cream cheese,
softened
1 stick plus 1 Tbsp.
Oleo, softened
1 c. plain flour
1 egg
¾ c. brown sugar
1 tsp. vanilla
dash of salt
Rennie Brown & Family ²/3 c. chopped pecans
Directions:
Combine cream cheese, 1 stick of Oleo, and flour. Chill
for 1 hour. Press dough into bottom and sides of ¾"
muffin tin (should make 24.) Combine egg, brown sugar,
remaining Oleo, vanilla, salt, and pecans. Spoon into
muffin tin on top of dough. Bake for 25 minutes.
197
Leonard's Ice Cream
Submitted By: Dr. Leonard Pratt, friend of Mary Hamm,
Resident of Country Cottage - Corinth
Ingredients:
6 c. milk, scalded
4 c. Half and Half
6 c. whipping cream
3 c. sugar
¼ tsp. salt
2 Tbsp. vanilla
Directions:
Mix all ingredients together. Put in refrigerator for
several hours or overnight. Freeze.
Dr. Leonard Pratt, Friend of Mary Hamm,

198
Puppy Chow Mix
Submitted By: Dawn Owens, Resident Service Director at
Ingredients:
1 package chocolate chips
1 c. peanut butter
¼ c. butter
1 box corn or rice Chex
1 - 2 c. powdered sugar
Directions:
Melt butter, chocolate chips, and peanut butter in a double
boiler. Once melted, pour over top of cereal, mixing
carefully until well coated. In a paper bag, pour in 1 - 2 c.
of powdered sugar and your chocolate-coated cereal. Shake
well until all pieces are coated. You can serve in a dog food
dish for a unique conversation piece!
199
Brownies to Die For
Submitted By: Mildred Norman, friend of Mary Hamm,
Ingredients:
4 oz. unsweetened chocolate squares, or 4 Tbsp. cocoa
1 c. flour
2 c. sugar
4 large eggs, beaten
2 tsp. vanilla
1 c. chocolate chips
Directions:
Melt butter and cocoa. Stir in flour and sugar. Add eggs
and vanilla. Add chocolate chips. Pour into 9x13 pan
sprayed with Pam and sprinkled with cocoa. Bake 35
minutes and let cool. Makes 4 dozen small squares.
200
A Special Treat for
Our Furry Friends...
Stella, Office Dog at Cottage Senior Living

Homemade Doggie Biscuits
or Cat Purrrfect Tidbits
of Country Cottage - Russellville
Ingredients:
¾ c. hot water
¹/3 c. margarine
½ c. powdered milk
½ tsp. salt
3 c. whole-wheat flour
2 tsp. sugar
1 Egg Beater
beef bouillon
Directions:
Stir in a little beef bouillon with the water, or toss in some
bacon bits for extra flavor. In a large mixing bowl, pour
hot water over margarine. Stir in powdered milk, salt,
sugar, and egg. Add flour, ½ c. at a time, mixing well after
each addition. Knead dough for 4 - 5 minutes, adding more
flour as necessary to make a stiff dough. Roll to ½" thick
and cut out with a dog or fish shaped cookie cutter. Place
on a greased baking sheet and bake for 45 minutes. Allow
to cool completely. Makes about 3 dozen.
202
Country Cottage
Montgomery
235 Sylvest Drive
Montgomery, AL 36117
(334) 260-8373
CCountry Cottage Country Cottage

Corinth Russellville
3002 North Polk Street 900 North Jackson Avenue
Corinth, MS 38834 Russellville, AL 35653
(662) 287-7811 (256) 332-4707
Country Cottage
Decatur
2515 Old Moulton Road
Decatur, AL 35603
(256) 301-1800
Country Cottages Columbia Cottage

Hoover Florence
4000 Greenwood Drive 2373 Roberts Lane
Hoover, AL 35216 Florence, AL 35630
(205) 987-0847 (256) 760-0442
Country Cottage Columbia Cottage

Huntsville Hartselle
4200 Chris Drive 1109 Sparkman Street
Huntsville, AL 35802 Hartselle, AL 35640
(256) 880-1101 (256) 751-4809
Country Cottage Columbia Cottage

Lawrenceburg Mountain Brook
469 Weakley Creek Road 3776 Crosshaven Drive
Lawrenceburg, TN 38464 Birmingham, AL 35223
(931) 766-0660 (205) 968-0000
www.cottageassistedliving.com

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Recipes&

From the Heart of

Thank God for dirty dishes,

WWFriends & Community Members

WWOur Residents and Families

Soups & Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Cakes & Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107

Cookies, Brownies & Other Desserts . . . . . . . . . . . . . . . . 165

Country Cottage - Corinth

Preheat Oven To: 200°

This recipe was a winner in the Franklin County Times

Blue Cheese Dip

Preheat Oven To: 425°

Preheat Oven To: 350°

Remove from heat.

Country Cottage - Decatur

Combine with ginger ale and serve. Makes 15 - 20

I love to make this for our Residents for the holidays!

Place cinnamon sticks and cloves in a double thickness of

Cover and cook on low for 2 - 3 hours. Discard spice bag.

Columbia Cottage - Hartselle

Preheat Oven To: 375°

When I was a child growing up in Florida, my grandmother

Preheat Oven To: 375°

My mom, Lorene Whatley,

My dad would always prepare lots of barbequed pork chops on

Carol’s Homemade Rolls

Preheat Oven To: 425°

Preheat Oven To: 400°

Preheat Oven To: 325°

Can add raisins or dates.

Preheat Oven To: 375°

Preheat Oven To: 350°

Preheat Oven To: 375°

Preheat Oven To: 450°

Preheat Oven To: 400°

Mix yeast with warm water and add to mixture in pan.

Mix ¾ c. flour, baking soda, baking powder and salt

This recipe was obtained from Grandmother Ada Jane Grissom

Doris Grissom & Family

Preheat Oven To: 375°

As with a lot of cooks of their generations, my mother and

Preheat Oven To: 250°

Preheat Oven To: 475°

My sister would always say, “no matter what I serve to my

Country Cottages - Hoover

Ingredients for Cake:

Skin and bone chicken. Coarsely chop chicken and add

To prevent excessive sticking, add corn in last 30 minutes.

Can be garnished with cheese. Great served with saltines

We have been making this chili (in a much larger portion)

This is a great recipe to cook on a cool fall day!

Country Cottage - Huntsville

Preheat Oven To: 350°

Preheat Oven To: 375°

Stir half of the parmesan cheese into the bowl of white

Sprinkle with remaining cheeses, and continue baking for

Preheat Oven To: 250°

Preheat Oven To: 375°

Bake for 45 minutes. If top begins to get too brown, cover

Preheat Oven To: 350°

Preheat Oven To: 350°

Recipe can be made with English peas instead of beans.

Preheat Oven To: 350°