Congealed Salad

Etta Mae BarronFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (10 oz) can pineapple1 package apricot Jello®1 cup buttermilk1 (8 oz) carton Cool Whip®1 cup pecans, chopped (if desired) Bring pineapple to boil, add Jello®. Let cool some and add buttermilk. When cool fold in Cool Whip® and pecans, if used refrigerate, overnight.

Coconut Pineapple Pie

Etta Mae Barron Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 eggs2 Tbsp flour1 small can crushed pineapple1 3/4 cup sugar2 Tbsp butter1 can coconut Bake at 325 degrees for 1 hour in unbaked pie shell.

Teacakes

Etta Mae Barron Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 sticks oleo or butter1 1/2 cup sugar2 eggs3 cups flour1/2 tsp soda1 tsp baking powder1 tsp vanilla Cream oleo and sugar. Add eggs then other ingredients a little at a time. Drop on greased and floured cookie sheet. Bake in 350 or 375 degree … Continue reading Teacakes

Ozark Biscuits

Etta Mae Barron Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Sift together: 5 cups self-rising flour1/2 tsp soda Mix together: 1 cup warm water1 package dry yeast2 Tbsp sugar Let set for 5 minutes: 1/2 cup Wesson® oil2 cup buttermilk Mix all ingredients together well. Store in airtight container in ice box. Use as needed.