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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.
W Cottage 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.
W Friends & 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.
W Our 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
Country Cottage - Corinth
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.
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.
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!
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.
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!
Submitted By: Betty Chesnut, LPN, Managing Director at Country Cottage - Russellville Preheat Oven To: 425° 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.
Buffalo Chicken Wing Dip
Submitted By: Michelle Anderson, Director of Marketing and Sales at Cottage Senior Living. Preheat Oven To: 350° 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.
Pimento Cheese Spread
Submitted By: Alma Jean Smith, Resident at Country Cottage - Russellville 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
Submitted By: Betty Chesnut, LPN, Managing Director at Country Cottage - Russellville 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.
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!
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!
Submitted By: Rhonda Mills, Homemaker at Country Cottage - Russellville 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.
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!
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!
Columbia Cottage - Florence
Columbia Cottage - Hartselle
Submitted By: Lisa Chapman, LPN, Managing Director at Country Cottage - Lawrenceburg Preheat Oven To: 375° 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!
Quick & Easy Onion Bread
Submitted By: Vicki Park, daughter of Lorene Whatley, Resident at Country Cottages - Hoover Preheat Oven To: 375° 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 her specialties to impress her sisters-in-law.
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 Cottage - Russellville Preheat Oven To: 425° 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.
Submitted By: Gina Steele and Whitney Pace, daughter and granddaughter of J. T. Hendrix, Resident at Country Cottage - Russellville Preheat Oven To: 400° 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.
Submitted By: Mattie James, Resident at Country Cottage Corinth Preheat Oven To: 325° 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 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.
Submitted By: Wanda Jones, Food Service Director at Country Cottage - Russellville Preheat Oven To: 375° Ingredients: 2 c. sugar 2 c. self-rising flour 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.
Submitted By: Donna Abernathy, daughter of Verlia Gable, Resident at Columbia Cottage - Florence Preheat Oven To: 350° 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.
Ruth McAlister’s Muffin Rolls
Submitted By: Ruth McAlister, sister-in-law of Gladys & Mayme McAlister, Residents at Country Cottage Russellville Preheat Oven To: 375° Ingredients: 2 c. hot water 1 package of yeast 1 egg, beaten 4 c. self-rising flour 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.
Submitted By: Fayrene and Jan Townsend, daughters of Alice Townsend, Resident at Country Cottage Russellville Preheat Oven To: 450° 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, ovenproof skillets, sprinkle in cornmeal until browned. Then, add batter and bake 45 minutes.
Submitted By: Doris Grissom, Resident at Country Cottage - Russellville Preheat Oven To: 400° 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.
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
Submitted By: Ramona Richards, daughter of Jimmie Lou Pope, Resident at Columbia Cottage - Hartselle Preheat Oven To: 375° 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 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.
Jimmie Lou Pope & Children
Banana Nut Bread
Submitted By: Libby Wayland, daughter of Alice Bell, Resident at Columbia Cottage - Mountain Brook Preheat Oven To: 250° 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.
Submitted By: Willie Mae Sandrell, sister to Dorothy Wheeler, Resident at Country Cottage - Lawrenceburg Preheat Oven To: 475° 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!”
Soups & Salads
Country Cottages - Hoover
Sarah’s Five Cup Salad
Submitted By: Sarah Rambo, Resident at Country Cottage - Huntsville 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.
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.
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.
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.
Submitted By: Sheena McCormick, Homemaker at Country Cottage - Russellville 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.
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.
Submitted By: Doris Grissom, Resident at Country Cottage - Russellville 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.
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.
Spinach Salad & Low-Cal Dressing
Submitted By: Sarah Rambo, Resident at Country Cottage - Huntsville 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.
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.
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 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!
Submitted By: Carol Puckett, Homemaker at Country Cottage - Russellville 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.
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!
Country Cottage - Huntsville
Mom’s Corn Pudding
Submitted By: Ann Welzyn, daughter of Riley Carrol, Resident at Country Cottage - Huntsville Preheat Oven To: 350° 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.
Mashed Potato Layer Bake
Submitted By: Kim Draper, Operations Manager at Cottage Senior Living. Preheat Oven To: 375° 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.
Sweet Potato Casserole
Submitted By: Todd Taylor, son of Bill and Jamie Taylor, Residents at Country Cottage - Corinth Preheat Oven To: 250° Ingredients: 6 medium sweet potatoes 2 small boxes of raisins ½ stick butter ¼ c. sugar cinnamon to taste (if desired) 9 medium to large marshmallows
Bill & Jamie Taylor
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.
Submitted By: Barbara Deason, daughter of Ellen Taylor, Resident at Country Cottages - Hoover Preheat Oven To: 375° 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.
Green Tomato Casserole
Submitted By: Mary Ann Fulmer, cousin of Leon Hester, Resident at Country Cottage - Russellville Preheat Oven To: 350° 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 minutes.
Leon Hester & Family
Submitted By: Barbara Deason, daughter of Ellen Taylor, Resident at Country Cottages - Hoover Preheat Oven To: 350° Ingredients: 1 can asparagus, drained 1 can French style green beans, drained 2 eggs, boiled and chopped ½ c. grated cheddar cheese 1 can cream of mushroom soup 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.
Submitted By: Janie Jackson, neice of Jimmie Sue Ray, Resident at Country Cottage - Montgomery Preheat Oven To: 350° 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!
Submitted By: Maura Hood, granddaughter of Louise Henry, Resident at Country Cottages - Hoover Preheat Oven To: 350° 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.
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
Submitted By: Myra Phillips, daughter of Inez Nicholson, Resident at Country Cottage - Decatur Preheat Oven To: 350° 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 aunt’s Chocolate Pie. As with
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 Preheat Oven To: 350° 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.
Grannie’s Macaroni & Cheese
Submitted By: LuAnne Wall, daughter of Helen Neal, Resident at Columbia Cottage - Mountain Brook Preheat Oven To: 350° 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
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!
Submitted By: Wanda McGee, daughter of Helen Putnam, Resident at Columbia Cottage - Florence Preheat Oven To: 325° 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.
Submitted By: Marie Anderson, Resident at Country Cottage - Corinth Preheat Oven To: 350° 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
Submitted By: Gingo Sprouse, daughter-in-law of Sara Livingston, Resident at Country Cottage - Corinth Ingredients: 32 oz. package shredded frozen hashbrown 1 can cream of mushroom soup 2 c. shredded cheddar cheese 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
Sarah’s Hot Stuff
Submitted By: Sarah Rambo, Resident at Country Cottage - Huntsville Preheat Oven To: 375° Ingredients: 14 large strips of bacon, cooked dash of salt 4 c. grated cheddar cheese 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.
Apples ‘n Cheese
Submitted By: Mayme McAlister, Resident at Country Cottage - Russellville Preheat Oven To: 350° 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.
Submitted By: Judy Shackelford, niece of Emmy Jane Newman, Resident at Columbia Cottage - Mountain Brook Preheat Oven To: 350° 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 ½ tsp. black pepper ¾ tsp. garlic salt (I use garlic powder or chopped garlic) ½ tsp. red pepper 1 tsp. Worcestershire sauce 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.
Best Ever Squash Casserole
Submitted By: Nancy Bynon, sister-in-law of Missy Bynon, Resident at Columbia Cottage - Mountain Brook Preheat Oven To: 350° Ingredients: 10 medium yellow squash 2 eggs ½ c. mayonnaise 1 envelope Ranch salad Missy Bynon & Her Father dressing mix 1 c. sharp cheddar cheese, shredded ½ c. onions, chopped 12 plus 8 Ritz butter crackers, finely crushed ½ tsp. salt ½ tsp. black pepper 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.
Irish Potato Casserole
Submitted By: Regina Lawler, Resident Service Director at Country Cottage - Russellville Preheat Oven To: 350° 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.
Country Cottage - Lawrenceburg
Country Cottage - Montgomery
Chicken & Dressing
Submitted By: Evelyn Keenum, Resident at Columbia Cottage - Florence Preheat Oven To: 350° 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.
Ham & Macaroni Casserole
Submitted By: Juanita Cabler, wife of James Cabler, Resident at Columbia Cottage - Florence Preheat Oven To: 350° 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 1 c. diced ham
James Cabler & Family
Directions: Combine ingredients. Pour into greased casserole dish. Cover top with buttered bread crumbs. Bake about 30 minutes
Submitted By: Mary Berryman, sister of Doyle Richardson, Resident at Columbia Cottage - Florence Preheat Oven To: 350° 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.
Italian Hamburger Pie
Submitted By: Sylvia Claborn, neice of Mary Kammerer, Resident at Country Cottage - Decatur Preheat Oven To: 350° 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.
Submitted By: Mary Wade, Resident at Country Cottage Decatur Preheat Oven To: 400° 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 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.
Poor Man’s Stroganoff
Submitted By: Sally Montgomery, daughter of Robert & Yvonne Montgomery, Residents at Columbia Cottage Mountain Brook Preheat Oven To: 350° 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 2 tsp. Worcestershire sauce 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.
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!
Submitted By: Shane Halbrook, nephew of Terry Cole, Resident at Columbia Cottage - Florence Preheat Oven To: 350° 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.
Oven Baked Fish
Submitted By: Ralph Balch, Resident at Columbia Cottage Florence Preheat Oven To: 500° 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.
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/ tsp. pepper 8 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!”
Chuck Roast with Potatoes & Carrots
Submitted By: Catherine Wylie, Resident at Columbia Cottage - Florence Preheat Oven To: 500° 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
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!
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.
Good Morning Breakfast Casserole
Submitted By: James Witt, Resident at Columbia Cottage Florence Preheat Oven To: 350° 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.
Submitted By: Jane McCullough, daugher of Mary Nell Crowder, Resident at Country Cottage - Lawrenceburg Preheat Oven To: 350° 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 2 c. shredded cheddar cheese 1 can cream of mushroom soup 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.
Submitted By: Carol Spinks, daughter of Jewel Whatley, Resident at Country Cottage - Montgomery Preheat Oven To: 375° 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.
Frozen Corn & Spinach Loaf
Submitted By: Gena Habig, daughter of Mary Beth Burleson, Resident at Country Cottage - Russellville Preheat Oven To: 325° 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.
Submitted By: Kristie Nance, daughter of Sam Stewart, Resident at Country Cottage - Huntsville Preheat Oven To: 350° 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.
Submitted By: Linda Wade, Resident at Country Cottage Decatur Preheat Oven To: 350° 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.
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 add syrup.
Elsa Crispen & Family
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.
Poppy Seed Chicken
Submitted By: Caroline M. Jones, daughter of Margaret Martin, Resident at Country Cottage - Montgomery Preheat Oven To: 350° 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.
Submitted By: Carol Weber, daughter of Mae Goodwin, Resident at Country Cottages - Hoover Preheat Oven To: 350° 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 reheated the next day. Mae Goodwin
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 Preheat Oven To: 350° 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.
Submitted By: Sheena McCormick, Homemaker at Country Cottage - Russellville Preheat Oven To: 375° 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.
Submitted By: Jean McCraney, niece of Willis Rabon, Resident of Country Cottage - Decatur Preheat Oven To: 375° Ingredients: 4 or 5 pieces chicken 1 package yellow (saffron) rice mix 4 diced potatoes 1 can Veg-All 1 can cream of chicken soup ½ stick margarine
Evie & Willis Rabon
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 VegAll 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.
Submitted By: Doris Grissom, Resident at Country Cottage - Russellville Ingredients: 2 c. tomato ketchup 1 c. vinegar 4 Tbsp. Worcestershire sauce 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.)
BBQ Short Ribs
Submitted By: Rhonda Mills, Homemaker at Country Cottage - Russellville Ingredients: 3 lbs. beef short ribs 1 c. water ¼ c. cooking wine 1 Tbsp. Worcestershire sauce 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.
BBQ White Sauce
Submitted By: Mayme McAlister, Resident at Country Cottage - Russellville 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!
Brianna’s Chicken Rotel
Submitted By: Brianna McLauren, granddaughter of Marie Anderson, Resident at Country Cottage - Corinth Preheat Oven To: 350° 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 2 Tbsp. Worcestershire sauce 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.
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 cheese tomato sauce (if desired) tortillas
Laura Pratt Nelson, Friend of Mary Hamm, Resident at Country Cottage - Corinth
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.
Submitted By: Mary Hamm, Resident at Country Cottage Corinth Preheat Oven To: 350° Ingredients: 4 chicken breasts 1 lb. cheddar cheese 1 package tortilla shells 1 can cream of mushroom soup 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
Submitted By: Joy Morgan, Homemaker at Country Cottage - Russellville Preheat Oven To: 375° Ingredients: 1 whole chicken, cut up 1 c. rice 1 can cream of chicken soup 1 can cream of mushroom soup 1 can cream of onion soup 2 cans water Directions: Combine all ingredients. Bake for 1 hour.
Seasoned Holiday Ham
Submitted By: Mayme McAlister, Resident at Country Cottage - Russellville Preheat Oven To: 350° 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.
Cathlene Hill’s Chicken Pie
Submitted By: Mayme McAlister, Resident at Country Cottage - Russellville Preheat Oven To: 350° 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.
Submitted By: Mandy Hooper, Homemaker at Country Cottage - Russellville Preheat Oven To: 400° 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.
Country Fried Chicken
Submitted By: Elnor Choate, Resident at Country Cottage - Corinth Preheat Oven To: 400° 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
Country Chicken & Dressing
Submitted By: Elnor Choate, Resident at Country Cottage - Corinth Preheat Oven To: 375° 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.
Submitted By: Connie Bradburn, daughter-in-law of Vesta Bradburn, Resident at Country Cottage Lawrenceburg Preheat Oven To: 400° Ingredients: 2 c. self-rising flour 2 Tbsp. cornmeal 3 Tbsp. sugar ¼ c. salad oil ¾ c. milk 1 lb. sausage 1 c. grated cheddar cheese 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.
Cakes & Pies
Columbia Cottage - Mountain Brook
Applesauce Refrigerator Cake
Submitted By: Joe Patterson, son of Jane Patterson, Resident at Columbia Cottage - Florence Ingredients: 15 oz. can sweetened condensed milk ¼ c. plus 2 Tbsp. lemon juice 2 egg whites 2 c. applesauce ¹/ lb. vanilla wafers 3 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.
Woodford Pudding Cake
Submitted By: Judy Fulford, daughter of Agnes Richardson, Resident at Columbia Cottage - Florence Preheat Oven To: 325° 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.
Apple Pudding Cake with Cinnamon Butter Sauce
Submitted By: Selena Jackson, LPN, Managing Director at Columbia Cottage - Florence and Country Cottage Decatur Preheat Oven To: 350° Ingredients for Cake: 1 c. packed brown sugar ¼ c. butter or margarine, softened 1 egg 1 c. flour 1 tsp. ground cinnamon ½ tsp. ground nutmeg 2 c. cooking apples (about 3), chopped
Selena Jackson & Family
Ingredients for Sauce: ¹/ c. butter 3 ²/ c. granulated sugar 3 ¹/ c. half and half 3 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.
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, Resident at Columbia Cottage - Florence 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.
Louise’s Little Fellow Lemon Pies
Submitted By: Jane Durbin, daughter of Charles Clemmons, Resident at Country Cottage - Decatur Preheat Oven To: 350° Ingredients for Cake: ½ c. butter 2 c. sugar 4 eggs 1 Tbsp. flour ¹/ c. lemon juice 3 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/ full. Bake for 30 minutes 3 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!
Shoe Fly Pie
Submitted By: Dawn Pumpelly, Co-Owner, Cottage Senior Living. Preheat Oven To: 350° 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 8 Dawn Pumpelly and Her Grandmother, ¹/ tsp. salt
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!
Chocolate Pecan Pie
Submitted By: Dorothy Cooper, Resident at Columbia Cottage - Florence Preheat Oven To: 325° Ingredients for Cake: 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.
Pink Lemonade Pie
Submitted By: Ollie Mae Scarborough, Resident of Columbia Cottage - Florence Ingredients for Cake: 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
Piña Colada Pie
Submitted By: Lisa Chapman, LPN, Managing Director at Country Cottage - Lawrenceburg Ingredients for Cake: 4 oz. cream cheese, softened 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.
Submitted By: Anne Jaynes, daughter of Louise Parker, Resident at Columbia Cottage - Florence Preheat Oven To: 375° Ingredients: ¹/ c. flour 3 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 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.
Submitted By: Pauline Presley, Resident of Columbia Cottage - Mountain Brook Preheat Oven To: 300° 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.
J. W.’s Lemon Pie
Submitted By: J. W. Davis, Resident at Columbia Cottage Florence Preheat Oven To: 350° Ingredients for Cake: 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!
Mocha Angel Birthday Cake
Submitted By: Jan Biasini, daughter of Virginia Walden, Resident at Columbia Cottage - Mountain Brook 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 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.
Peaches & Cream Cheesecake
Submitted By: Carol Howell, Resident Service Director at Country Cottage - Lawrenceburg Preheat Oven To: 350° Ingredients for Cake: 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 deepdish 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.
Bill’s Favorite Lemon Pie
Submitted By: Bill Scott, son of Florence Milam, Resident at Country Cottage - Corinth Ingredients for Cake: 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.
Chocolate Fudge Pie
Submitted By: Agnes Richardson, Resident at Columbia Cottage - Florence Ingredients for Cake: 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!
Peanut Butter Pie
Submitted By: Jane Kelly, daughter-in-law of Freddie Jackson, Resident at Country Cottage - Lawrenceburg Preheat Oven To: 350° 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 4 Tbsp. sugar
Freddie Jackson & Family
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.
Good Ol’ Chocolate Pie
Submitted By: Christine Chappell, Resident at Columbia Cottage - Florence Ingredients: 3 Tbsp. unsweetened cocoa ¹/ c. flour 3 1 c. sugar 3 egg yolks 1 c. water, divided ²/ c. milk 3 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.
Hickory Nut Cake
Submitted By: Martha Sibley, daughter of Kitty Hardin, Resident at Country Cottage - Russellville Preheat Oven To: 350° Ingredients For Cake: 2 eggs 1 c. sugar ¹/ c. Crisco, solid 3 2 c. plain flour 1 tsp. baking powder 1 tsp. baking soda 1 c. sour milk 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
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.
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!
Submitted By: Beverly Adams, daughter of Jean McGlon, Resident at Country Cottage - Montgomery 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.
Kiss Me Cake
Submitted By: Janet Szofran, daughter of Miriam Wallenmeyer, Resident of Country Cottage - Huntsville Preheat Oven To: 350° Ingredients: 1 orange, washed and unpeeled 1 c. raisins ¹/ c. nuts (I use pecans) 3 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/ c. orange juice 3 ¹/ c. sugar 3 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.
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.
Submitted By: Nancy McCoy, Homemaker at Country Cottage - Decatur Preheat Oven To: 350° 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.
Red Velvet Cake
Submitted By: Jennifer Davis, daughter-in-law of Dorothy Davis, Resident at Columbia Cottage - Florence Preheat Oven To: 350° Ingredients for Cake: 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 2 eggs
Dorothy Davis' Sons
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 Directions for Cake: 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.
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 Preheat Oven To: 325° Ingredients: 1 box of Duncan Hines lemon supreme cake mix ½ c. oil 4 eggs ²/ c. hot water 3 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.
Linda’s Lemon Cake
Submitted By: Linda Lenhardt, daughter of Virginia Burnett, Resident at Country Cottages - Hoover Preheat Oven To: 350° Ingredients: 1 box lemon cake mix 3 eggs 1 can lemon frosting ½ c. lemon juice ¹/ c. oil 3 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.
Vanilla Wafer Cake
Submitted By: Nancy McCoy, Homemaker at Country Cottage - Decatur Preheat Oven To: 275° 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.
Submitted By: Jill Eskew, daughter of Donna Bengston, Resident at Country Cottage - Huntsville Preheat Oven To: 450° Ingredients: 1 c. sugar 1 rounded Tbsp. flour 4 eggs, slightly beaten 2 c. whole milk (scalded) ¹/ tsp. salt 8 1 tsp. vanilla ground cinnamon ground cloves unbaked deep-dish crust
Donna Bengston & Family
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.
Princeton Country Club Chocolate Pie
Submitted By: Jane Moore, daughter-in-law of Josephine Moore, Resident at Columbia Cottage - Mountain Brook Preheat Oven To: 300° Ingredients: 2 c. sugar 1 Tbsp. flour ¹/ c. cocoa 3 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.
Nanny’s Pound Cake
Submitted By: Beverly Churchill, daughter of Charlene White, Resident at Country Cottages - Hoover Preheat Oven To: 325° 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
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 Preheat Oven To: 350° 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.
Chocolate Pound Cake
Submitted By: Gina Hendrix Steele, daughter of J. T. Hendrix, Resident at Country Cottage - Russellville Preheat Oven To: 325° Ingredients for Cake: 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 1 tsp. vanilla extract Ingredients for Sauce: 3 egg yolks 1 c. granulated sugar 1 c. Pet milk ¼ c. margarine 1 tsp. vanilla extract 1 c. chopped pecans
J. T. Hendrix & Family
Directions for Cake: 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
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.
Mama's Apple Pie
Submitted By: Helen Chambless, Resident at Country Cottage - Russellville Preheat Oven To: 350° 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.
Submitted By: Holly Crum, Homemaker at Country Cottage - Corinth Preheat Oven To: 350° 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
Mama Lou's Pound Cake
Submitted By: Mayme McAlister, Resident at Country Cottage - Russellville Preheat Oven To: 300° 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.
Submitted By: Wanda Jones, Food Service Director at Country Cottage - Russellville Preheat Oven To: 350° Ingredients for 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 Directions for Cake: 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.
Submitted By: Helen Chambless, Resident at Country Cottage - Russellville Preheat Oven To: 350° 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.
Pumpkin Layer Cheesecake
Submitted By: April Davis, Managing Director at Country Cottage - Corinth Preheat Oven To: 350° 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 cracker crumb crust
April Davis & Children
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.
Memaw's German Chocolate Cake
Submitted By: Sheena McCormick, Homemaker at Country Cottage - Russellville Preheat Oven To: 350° Ingredients for 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/ Baker's angel flake coconut 3 1 c. pecans, chopped Directions for Cake: 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,
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.
Three Minute Pie
Submitted By: Louise Alverson, Resident at Country Cottage - Russellville Preheat Oven To: 325° 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.
Submitted By: Fayrene and Jan Townsend, daughters of Alice Townsend, Resident at Country Cottage Russellville Preheat Oven To: 300° Ingredients: 1 box yellow butter recipe cake mix 4 egg 1 stick butter or margarine 1 c. pecans, chopped (optional) 8 oz. cream cheese, softened 1 tsp. vanilla 1 box powdered sugar 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.
Submitted By: Mildred Norman, friend of Mary Hamm, Resident at Country Cottage - Corinth. Preheat Oven To: 325° 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.
Mississippi Mud Cake
Submitted By: Joy Morgan, Homemaker at Country Cottage - Russellville Preheat Oven To: 325° Ingredients for Cake: ½ c. cocoa 2 sticks margarine 1 c. pecans 2 c. sugar 4 eggs 1 ½ c. flour 1 jar marshmallow Ingredients for Frosting: 1 stick margarine 6 Tbsp. milk 3 Tbsp. cocoa 1 box powdered sugar 1 c. pecans Directions for Cake: 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.
Old Time European Jam Cake
Submitted By: Fairy Hicks, Resident at Country Cottage Russellville Preheat Oven To: 350° Ingredients for Cake: 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 Directions for Cake: 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.
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
Sour Cream Pound Cake
Submitted By: Louise Alverson, Resident at Country Cottage - Russellville Preheat Oven To: 325° Ingredients: 1 c. butter or margarine 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.
Submitted By: Jeff Johnson, son-in-law of Jane Winchester, Resident at Country Cottage - Corinth Preheat Oven To: 325° 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. Drizzle remaining glaze over cake bottom.
Bob & Jane Winchester
Mountain Dew Cake
Submitted By: Joy Morgan, Homemaker at Country Cottage - Russellville Preheat Oven To: 350° Ingredients for Cake: 1 box orange supreme cake mix 1 box coconut cream pie filling 4 eggs ¾ c. oil 1¹/ c. Mountain Dew 3 Ingredients for Frosting: 1 c. sugar 1 stick margarine 4 Tbsp. flour 1 large can crushed pineapple 1½ c. coconut Directions for Cake: Mix ingredients together and bake until done. Directions for Frosing: Cook all ingredients over double boiler until thick. Spread on top of cake.
Cream Cheese Pound Cake
Submitted By: Unknown Preheat Oven To: 300° Ingredients: 8 oz. package cream cheese 6 medium eggs 3 c. granulated sugar 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.
Apricot Nectar Cake
Submitted By: Ellen Rodgers, daughter of Mary Hamm, Resident of Country Cottage - Corinth Preheat Oven To: 325° 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.
Submitted By: Eula Byram, Resident at Country Cottage Corinth Preheat Oven To: 300° Ingredients: 1¼ c. sugar 1½ c. apple sauce ¹/ c. cooking oil 3 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 1 c. nuts 8 oz. fruit mix ½ box dates Directions: Mix together and bake for 1 hour.
Two Egg Cake with Caramel Icing
Submitted By: Doris Grissom, Resident of Country Cottage - Russellville Preheat Oven To: 350° Ingredients for Cake: 2 c. self-rising flour 1½ c. sugar ½ c. soft shortening (Crisco) ²/ c. milk 3 1 tsp. vanilla 2 eggs, unbeaten ¼ c. milk Ingredients for Icing: 2 c. sugar 1 c. milk ¼ c. sugar, browned ½ stick margarine or butter 1 tsp. vanilla Directions for Cake: 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.
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.
Caramel Cheese Cake
Submitted By: Holly Mitchell, Senior Accountant at Cottage Senior Living Preheat Oven To: 350° Ingredients: 1½ c. crushed vanilla wafers ¹/ c. butter, melted 3 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.
Cookies, Brownies & Other Desserts
Country Cottage - Russellville
Submitted By: Linda G. Hogan, daughter of Gracie Penn, Resident at Columbia Cottage - Hartselle Preheat Oven To: 375° 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.”
Mama Mimi's Sugar Cookies
Submitted By: Cindy Cannizzo, daughter of Bettye Cannizzo, Resident at Columbia Cottage - Hartselle Preheat Oven To: 325° 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!
Ohio State Buckeyes
Submitted By: Suzy Prymmer, Information Director at Country Cottage - Huntsville Ingredients: 1 stick butter, melted 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!
No-bake Banana Pudding
Submitted By: Larry Turpen, son of Annie Turpen, Resident at Columbia Cottage - Florence 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.
Frieda's Easy Peach Cobbler
Submitted By: Frieda Cash, friend of E. K. Brinkely, Resident at Columbia Cottage - Florence Preheat Oven To: 350° 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.
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 stick butter, melted 1 c. chopped pecans 1 tsp. vanilla extract 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!
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.
Soft Sugar Cookies
Submitted By: Andrea Hatcher, daughter of Joan Lee, Resident at Country Cottage - Montgomery Preheat Oven To: 400° 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.
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!
Submitted By: Martha McGuffy, Resident at Columbia Cottage - Florence Preheat Oven To: 350° 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!
Dad's Banana Pudding
Submitted By: Alicia Reeves, daughter of Sarah Martin, Resident at Country Cottage - Lawrenceburg Preheat Oven To: 425° Ingredients: ½ plus ¼ c. granulated sugar ¹/ c. all-purpose flour 3 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.
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
Submitted By: Mandy Hooper, Homemaker at Country Cottage - Russellville Preheat Oven To: 350° Ingredients: 20 oz. can unsweetened crushed pineapple, drained 5 Tbsp. flour ½ c. sugar 1 c. cheese, grated ¾ tube Ritz crackers, crushed 1 stick butter, melted Directions: Butter the bottom of a casserole dish. Layer the ingredients in the order listed above. Bake for 20 minutes.
Grandma's Cookie Boys
Submitted By: Georgia Hope Lofstrom, granddaughter of Jewell Thompson, Resident of Country Cottage Corinth Preheat Oven To: 300° 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 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.
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!
Submitted By: Tonya Simmons, granddaughter of Jennie Towry, Resident at Country Cottage - Huntsville Preheat Oven To: 350° 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.
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
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.
Mother made this candy every year at Christmas for years. It is something we all look forward to!
Harriet Williams & Family
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.
Submitted By: Sandy Hardcastle, daughter-in-law of Betty Hardcastle, Resident of Columbia Cottage Florence Ingredients: 1 qt. milk ¼ tsp. salt ¹/ c. sugar 3 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.
Submitted By: Julie Snee, Marketing Manager at Cottage Senior Living Preheat Oven To: 375° Ingredients: 2 large eggs ²/ c. sugar 3 1 tsp. vanilla extract 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!
Submitted By: Connie Bradburn, daughter-in-law of Vesta Bradburn, Resident of Country Cottage Lawrenceburg Preheat Oven To: 375° Ingredients: 3 eggs 1 c. sugar ²/ c. canned pumpkin 3 ¾ c. biscuit/baking mix 2 tsp. ground cinnamon 1 tsp. pumpkin spice ½ tsp. nutmeg 1 c. chopped nuts For Filling: 2, 3 oz. packages cream cheese, softened ¼ c. butter, softened 1 c. confectioner's sugar 1 tsp. vanilla extract 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
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.
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.
Cherry Yum Yum
Submitted By: Matt Hester, grandson of Jewel Hester, Resident of Columbia Cottage - Florence Preheat Oven To: 400° Ingredients: 1 c. flour 1 stick butter, melted 1 c. chopped nuts 8 oz. cream cheese, softened 1 c. confectioner's sugar 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.
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
Sue Sue's Brownies
Submitted By: Susan Stanley, daughter of Sue Hester, Resident at Country Cottage - Russellville Preheat Oven To: 325° 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 Ingredients for Icing: 1 box powdered sugar 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.
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.
Submitted By: Cindee Benson Holladay, daughter of Lynne Benson, Resident at Country Cottages - Hoover Preheat Oven To: 350° Ingredients: 20 oz. can pineapple chunks ½ c. sugar 3 Tbsp. flour 1 c. shredded cheddar cheese 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.
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 Directions for Brownies: 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!
Old Fashion Tea Cakes
Submitted By: Helen Uptain, Resident at Country Cottage - Russellville Ingredients: 1 c. sugar ½ c. sweet milk 1 tsp. vanilla 1 egg ¾ c. shortening self-rising flour Directions for Brownies: 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 to eat!
Helen Uptain & Family
Cranberry Apple Crisp
Submitted By: Mayme McAlister, Resident at Country Cottage - Russellville Preheat Oven To: 350° Ingredients: 3 c. apples (leave some unpeeled) 2 c. raw cranberries 1¼ c. sugar 1½ c. three-minute oats ¹/ c. chopped nuts 3 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!
Submitted By: Jewel Richardson, Resident at Country Cottage - Corinth Preheat Oven To: 350° Ingredients: 1 c. margarine 1 c. vegetable oil 1 c. granulated sugar 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.
"Blondes" (No-bake Peanut Butter Cookies)
Submitted By: Lisa Chapman, LPN, Managing Director at Country Cottage - Lawrenceburg 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.
Submitted By: Rennie Brown, Resident of Country Cottage - Russellville Preheat Oven To: 325° 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 ²/ c. chopped pecans 3
Rennie Brown & Family
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.
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, Resident at Country Cottage - Corinth
Puppy Chow Mix
Submitted By: Dawn Owens, Resident Service Director at Country Cottage - Corinth 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!
Brownies to Die For
Submitted By: Mildred Norman, friend of Mary Hamm, Resident at Country Cottage - Corinth Preheat Oven To: 325° Ingredients: 4 oz. unsweetened chocolate squares, or 4 Tbsp. cocoa 1 c. butter or margarine 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.
A Special Treat for Our Furry Friends...
Stella, Office Dog at Cottage Senior Living
Homemade Doggie Biscuits or Cat Purrrfect Tidbits
Submitted By: Betty Chesnut, LPN, Managing Director of Country Cottage - Russellville Preheat Oven To: 325° Ingredients: ¾ c. hot water ¹/ c. margarine 3 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.
Country Cottage Montgomery 235 Sylvest Drive Montgomery, AL 36117 (334) 260-8373 CCountry Cottage Corinth 3002 North Polk Street Corinth, MS 38834 (662) 287-7811 Country Cottage Decatur 2515 Old Moulton Road Decatur, AL 35603 (256) 301-1800 Country Cottages Hoover 4000 Greenwood Drive Hoover, AL 35216 (205) 987-0847 Country Cottage Huntsville 4200 Chris Drive Huntsville, AL 35802 (256) 880-1101 Country Cottage Lawrenceburg 469 Weakley Creek Road Lawrenceburg, TN 38464 (931) 766-0660 Columbia Cottage Florence 2373 Roberts Lane Florence, AL 35630 (256) 760-0442 Columbia Cottage Hartselle 1109 Sparkman Street Hartselle, AL 35640 (256) 751-4809 Country Cottage Russellville 900 North Jackson Avenue Russellville, AL 35653 (256) 332-4707
Columbia Cottage Mountain Brook 3776 Crosshaven Drive Birmingham, AL 35223 (205) 968-0000 www.cottageassistedliving.com
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