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Peanut Butter Fudge

2 cups granulated sugar½ cup milk¼ teaspoon salt½ teaspoon vanilla1 cup peanut butter 

Combine the granulated sugar and milk in a large saucepan over medium-high heat.

Stir it just until the sugar is incorporated into the milk, then leave it alone. 

When the mixture comes to a boil (as soon as you start seeing consistent bubbles), start a timer for about 2 and a half minutes. Don’t stir – you don’t want to disrupt the sugar crystals. 

Remove the pot from the heat, add the salt, vanilla and peanut butter.

Beat the mixture with a wooden spoon just until the peanut butter is melted and mixed throughout, a minute or two.  

Pour the fudge mixture into the pan and smooth the top. Put the pan on a cooling rack to set and cool completely. It usually takes a couple of hours.

Butter Pecan Cake 

1-1/4 cups butter, softened, divided
2 teaspoons baking powder
2-2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings

Cinnamon Rolls

  1. Mix 3 cups hot water with 3 T. yeast and 3/4 cup sugar.  Let sit a couple minutes to activate yeast.
  2. Add 2 c. flour.  Mix.
  3. Add 3/4 c. oil, 1 t. salt, 3 eggs.  Mix.
  4. Add 7 cups flour, a couple at a time.  Mix and then knead until all flour is incorporated, and dough isn’t sticky.
  5. Set dough in a LARGE greased bowl.  Let rise until double.
  6. Divide dough in 1/2.  Roll out one 1/2 into a long rectangle.
  7. Spread rectangle with softened butter.  Sprinkle with brown sugar, white sugar, and cinnamon.  Roll up.
  8. Floss the roll into 18 pieces.
  9. Edited:  I forgot!  Let the rolls rise again, about 30 minutes!
  10. Bake at 350 degrees for 20 minutes.
  • 1/4 cup melted butter or margarine
  • 1 T. vanilla
  • 3 T. milk
  • sifted powdered sugar
Mix together until easily spreadable.

The following is my Grandmother's Coconut Cake recipe. A cousin was kind enough to send it to me. 

Granny Edwards's Coconut Cake.

Coconut Cake
2 3/4 C Cake Flour
1 C Butter
2 C Sugar
5 Eggs
1 Tsp Baking soda
1 Tsp Salt
1 Tsp baking powder
1 C buttermilk
1 Tsp Vanilla
1/2 to 3/4 Tsp Coconut Flavoring

Cream butter & sugar, add 1 Egga at a time beating well after each addition, sift dry ingredients together...add to creamed mixture alternating with buttermilk. Stir in Vanilla & Coconut flavoring. Bake in 3 - 9 inch pans, 25 mins @ 325 deg. Cool & Frost.

Mama boils 1/2 C water & 1/2 C sugar. Then cools & drizzles over layers to make them more moist. She also says it's better to freeze them before frosting.

1 C sugar
1/2 Tsp Cream of tartar
1/4 Tsp salt
3 TBS water
2 unbeaten egg whites
1 Tsp vanilla

Cook in double boiler. You will have to do it twice in order to cover entire cake.
(From my memory there's usually a lot left from second batch of frosting for Licking! I always loved it!)

After frosting each layer cover with frozen coconut. ( she said about 3 bags if they're pretty good size if not 4) I like recipes with inst. Half this one is by her memory! She said u cook so you'll know! Lol. But now u have your grandmothers coconut cake recipe! Enjoy!

Mexican Wedding cookies

1 3/4 cup all purpose flour, plus more for dusting hands
1 teaspoon vanilla extract
1/2 cup confectioner’s sugar, plus more for coating baked cookies
1 cup butter at room temp.
1 cup pecans, chopped into very small pieces

Preheat the oven to 275.Line cookies sheets with parchment paper. Using an electric mixer at low speed, cream the butter and confectioner’s sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. Roll in additional confectioners’ sugar while still warm. Cool completely, on wire racks.


1 1/2 lb. jar smooth peanut butter
1 1/2 lb. powdered sugar
1/2 lb. butter
Cream powdered sugar and butter together, then add peanut butter. Mix well. May knead like dough. Shape into balls about 1-inch in diameter. Stick in toothpicks. Put on cookie sheet. Freeze
1 (12 oz.) pkg. chocolate semi-sweet morsels
1/2 tsp. vanilla
3/4 stick paraffin

Melt chocolate morsels and paraffin in double boiler. Swirl candy ball by toothpick in chocolate. Dry on cookie sheet and remove toothpicks.These freeze well.


1 stick butter, room temperature
2 lbs. powdered sugar
14 oz. coconut
1 can Eagle Brand milk
2 c. chopped nuts
1 lg. bag chocolate chips
1 sm. bag chocolate chips
1/2 bar canning wax

Mix all together with hands. Make into small balls and let stand at least 2 hours. Melt chocolate chips in double boiler with canning wax. Dip balls with a fork and put on waxed paper to cool.I usually omit the coconut. These freeze well also,

Old Fashioned Potato Candy

Take a potato and bake it, either microwave or traditional way. When cooled take about 2 tablespoons of potato and begin mixing with powdered sugar. Slowly add entire box of powdered sugar. Add more sugar is needed to make the mixture not be sticky. Roll out mixture in a thin layer, in rectangle shape. Spread mixture with peanut butter then roll in "jelly roll" style. Place in fridge to firm up. Slice to serve in pinwheel shapes.

Chocolate Delight 
1 cup all purpose flour
1/2 cup butter, softened
1 1/2 cups finely chopped pecans, divided
Pinch of salt
8 ounces cream cheese, softened
1 cup powdered sugar
16 ounces Cool Whip, divided
2 3.9-oz. boxes instant chocolate pudding
3 cups milk

Combine flour, butter, 1 heaping cup of pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely. 

Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust.

Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer. 

Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

Chocolate Kahlua Bundt Cake

1 box chocolate cake mix
1 box (3.75-ounce) chocolate pudding mix
2 cups sour cream
4 eggs
3/4 cup butter (unsalted)
1/3 cup Kahlua
1 (6-ounce) package semi-sweet  chocolate chips
Kahlua Glaze:
1 cup powdered sugar
4 Tablespoons Kahlua
Put everything in the bowl except for the chocolate chips.
Mix well.Fold in the chocolate chips. Put the batter in a greased Bundt pan.
Bake in a preheated 350 degree oven for 1 hour.
Cool in the pan for 10 minutes. Then turn out onto a cooling rack and cool completely.
Start the glaze.
Whisk together the powdered sugar and Kahlua until smooth.
Pour the glaze over the top of the cake.

Brownie Pie

1 ready made refrigerated pie crust
1/2 cup butter
2 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
3/4 cup all ­purpose flour
2 eggs
1 teaspoon vanilla extract
dash of salt
1 cup semi­sweet chocolate chips


In a medium saucepan, melt butter over low heat. Add chocolate, stirring until completely melted.  Remove from heat and stir in sugar. Add flour, eggs, vanilla and salt. making sure all ingredients are mixed in well. Stir in chocolate chips. . Spread mixture into pie crust. Bake in a preheated 350 degree oven for 25 minutes, until top has a crust and sides are firm.

Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 Date Nut Blondies 

2/3 C all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 large egg
1 C packed brown sugar
3 Tbsp Butter
1 tsp vanilla
1/2 C chopped dates
1/4 C chopped walnuts

Combine flour, salt and baking soda and set aside.
Mix egg, butter, sugar and vanilla until creamy. Gradually
add flour mixture. Stir in dates and walnuts. Spread mixture 
in an 8x8 pan and bake at 350^ for 22 minutes.

Apple Dapple Cake

1 1/2 c. cooking oil
2 c. sugar
3 eggs
Cream together and add:
2 cups self rising flour
1 tsp cinnamon
Next add:
3 c. chopped apples
1 c. chopped pecans
1 tsp vanilla

Cook in a bundt cake pan for 1 hour at 325*

In a sauce pan add the following:
1 c brown sugar
1/2 stick of butter
1/2 c. milk

Bring to a boil and cook for 5 minutes. Pour over hot cake.

Cold Oven Pound Cake

3 c sugar
1 c butter
½ c Crisco
5 eggs
3 c plain flour
½ tsp baking powder
1 c milk
1 tsp vanilla flavoring
1 tsp lemon flavoring

Cream butter, Crisco, sugar and eggs until sugar dissolves, about 20 minutes. Sift together flour and baking powder. Add flour and milk alternately to above mixture. Add flavorings. Put mixture in a tube pan and place in cold oven. Turn oven to 325 degrees for 1 ½ hours.

Miracle Pie

1 stick Genesis 18:8
1 ½ c Jeremiah 6:20
1 ½ c Leviticus 2:1
1 ½ c Hebrews 5:13
1 large can James 5:18
1 ½ c Isaiah 55:1
dash Matthew 5:13

Melt Genesis in 9x13 baking dish. Mix  Jeremiah, Leviticus, Hebrew together and pour over Genesis. Mix James, Isaiah and Matthew and pour over batter. Preheat oven to 350. Bake for 1 hour or until crust is brown.

Genesis  butter
Jeremiah sugar
Leviticus flour
Hebrews milk
James fruit
Isaiah water

Matthew salt


2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

Chocolate Truffles

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars

MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla. POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.ShAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm

Mother's Fudge

6 cups sugar
1 large can of evaporated milk
1/2 pound of butter
1 12 oz bag of semi sweet choc chips (melted)
7oz marshmallow creme
1 tsp vanilla
2 cups pecans chopped
Large mixing spoon of peanut butter (optional)

Boil sugar, milk and butter to soft ball stage (236) degrees. Remove from heat and add melted chocolate, marshmallow cream, peanut butter and vanilla. Mix until well blended and add nuts if desired. Pour into a well greased cookie sheet and cool

Spiced Peaches

2 29 oz cans of peach halves
1 ⅓ c. sugar
1 c. apple cider vinegar
4 cinnamon sticks
4 tsp. whole cloves
Drain peaches, reserving the syrup. Combine peach syrup, sugar, vinegar, cinnamon sticks and cloves in a saucepan. Bring to a boil, then lower heat and simmer 10 minutes. Pour hot syrup over peach halves and let cool. Chill before serving.

Christmas Fruitcake Cookies

1 cup softened butter
1 ½ sugar
2 eggs
2 ½ cups all purpose flour
1 tsp baking soda
½  tsp  salt
1 tsp cinnamon
2 8oz packs of dates
2 cups chopped pecans
1 8 oz pkg of candied yellow pineapple chopped
1 8 oz pkg candied cherries cut in quarters

Cream butter and sugar until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda and cinnamon: gradually add to sugar mixture. Stir in remaining ingredients. Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 375 for approx 13 minutes or until lightly browned. Yields approx 7 dozen

Easy Lemon Pie

1 can (14 oz.) sweetened condensed milk
1/2 cup lemon juice
yellow food coloring, optional
1 carton (8 oz.) frozen whipped topping, thawed
1 graham  cracker crust (9 in.)
In a bowl, combine milk and lemon juice.  Mix until thickened; to about the consistency of yogurt.  Mix in a few drops of yellow food coloring, if desired.  Gently fold in whipped topping until well mixed.  Pour into crust and refrigerate until ready to serve.

Peanut Butter Pie

1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed

Pour into a chocolate cookie crust and chill at least an hour before serving.
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