September 2008
Sage Grass & Cedars

Have a Holly, Jolly Christmas

and a Happy New Year!

Old Fashioned Butter 
Pound Cake

2 sticks pure, salted butter
1 cup shortening
2-3/4 cup sugar
5 eggs
3 1/2 cups plain flour
3/4 cups milk
2 teaspoon vanilla flavoring

Cream butter and shortening. Slowly beat in sugar. Add eggs one at a time, beating after each addition. Mix in 1/2 of flour. Add milk and mix well. Add remaining flour, beating well. Beat in vanilla flavoring. Pour into greased and floured Bundt pan. Place in cold oven. Turn oven on to 325°F. Bake for approximately 1 hour and 20 minutes until toothpick inserted in cake comes out clean. Remove from oven. Turn out onto cake plate.

Kay Geige
Demoplis, AL
Central AL Farmers Co-op - Demopolis

Freezes well.

Apple Ambrosia

6 Red Delicious apples, peeled and grated
1 can (large) crushed pineapple
1 can (large) frozen orange juice, not diluted
1 can (small) coconut, optional

Combine all ingredients. Refrigerate several hours before serving. Serve with pound cake. 

Kay Geiger
Demopolis, AL
Central AL Farmers Co-op - Demopolis

This recipe passed the “Mother-In-Law” Test!

Pumpkin Cake 

2 cups pumpkin 
2 cups sugar 
1-1/2 cups vegetable oil 
1 teaspoon allspice 
2 teaspoon cinnamon 
3 cup plain flour 
2 teaspoon baking powder 
2 teaspoon soda 
4 eggs
2 teaspoon vanilla 
1 cup pecans, chopped and folded in with 2 tablespoons flour 

Cream together pumpkin, sugar, vegetable oil, allspice, cinnamon, flour, baking powder and soda. Add eggs one at a time. Add vanilla. Mix in floured pecans. Bake at 300°F for about 1-1/2 hour for tube pan OR bake at 350°F for 30 to 40 minutes for oblong pan. 

Kay Kelley 
Elkmont, AL
Limestone Farmers Co-op

I bake in layers for about 30 minutes or until done. Then I frost with cream cheese frosting in which 3/4 cups chopped nuts (pecans) have been added and top with a few toasted pecans. Store this version in refrigerator.

Merry Christmas! 


Cheesy Grape Dessert

2 cups white or green seedless grapes
2 cup purple seedless grapes
8 ounces cream cheese
8 ounces sour cream
8 ounces cheddar cheese, grated
1/2 cup white Splenda sugar
1 cup (or less) brown sugar
1/2 cup pecans, chopped

Wash grapes and leave whole. Mix cream cheese until smooth. Add sour cream and white sugar. Beat until smooth and creamy. Gently stir in cheddar cheese and grapes. Pour into a 9x13x2 dish. Stir together brown sugar and pecans. Sprinkle over grape mixture. Refrigerate overnight.

Marjorie H. Stroud
Double Spring, AL
Winston Farmers Co-op

Sweet Potato Coffee Cake

1/3 cup butter, melted
1/2 cup brown sugar
1/4 cup corn syrup
1/2 cup pecans, chopped
2-1/2 cups Bisquick
2/3 cup sweet potatoes, mashed
1/3 cup milk
2 tablespoons butter, melted
3 tablespoons brown sugar

Pour 1/3 cup melted butter in a ungreased 9x9 dish. Stir in 1/2 cup brown sugar and corn syrup. Sprinkle with pecans. In a mixing bowl, combine Bisquick, sweet potatoes and milk. Stir until a soft dough is formed. Place dough on lightly floured surface, knead and form into a 12 inch square. Spread 2 tablespoons butter over dough and sprinkle with 3 tablespoons brown sugar. Fold dough into thirds. Press edges together to seal. Cut dough crosswise into 12 - 1 inch strips. Twist ends of each in opposite directions. Arrange twists on top of dish. Bake at 400°F for 25 minutes or until golden brown. Invert pan onto serving plate. Serve warm. Makes 12 servings.

Marjorie H. Stroud
Double Spring, AL
Winston Farmers Co-op


2 cups white sugar
1 cup brown sugar
2 tablespoon Karo Syrup
1/8 teaspoon salt
1 cup milk
1/2 stick margarine
1 teaspoon vanilla
1-1/2 cups whole pecans, warmed

Put sugars, syrup, salt and milk on to cook. Cook gently stirring constantly until soft ball stage (225°F), then remove from heat. Add margarine and vanilla. Let stand until partially cool, then beat with spoon until it thickens. Add pecans and drop on wax paper.

Susan Smith
Lacon, AL
AFC, Decatur - FF&H’s Customer Service, Animal Health & Livestock Equipment

Winston County, AL Caviar

2 cans black-eyed peas, drained
1 can whole kernel corn, drained
1 can black olives, sliced, drained
6 tomatoes, cubed (or 1 can diced tomatoes with green chili peppers)
1 cup bell peppers, chopped
1 bunch green onions, chopped fine
2 jalapeno peppers, chopped fine (optional)
2 small cucumbers, peeled and diced
1 can sliced water chestnuts, drained
1 bottle Zesty Italian dressing

Put all ingredients in a large bowl. Stir. Cover. Chill. Dip out with a slotted spoon and serve with chips or as a vegetable side dish.

Marjorie H. Stroud
Double Spring, AL
Winston Farmers Co-op

You can add anything else you want to, like more beans, pimientos, red beans, pinto beans, etc.

The only recipes I received for the December issue were ones that were late for Thanksgiving. They sound delicious, so we are including them in this group. I also got some from our faithful submitter, Marjorie Stroud. So I hope you enjoy these recipes.
Since the selection of counties for each month didn’t work out overly well, we are going to return to having anyone who wants to send a recipe in to us please do so. We want to thank everybody who sent recipes in and hope you will send more!

Looking forward to hearing from you.