Butter Cake

1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon premium almond flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release. In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

Credit: Wilton

Old Fashioned Snickerdoodles

1/2 cup margarine (1 stick)
3/4 cup sugar
1 medium egg
1 teaspoons baking powder
1/4 teaspoon salt
1-2/3 cups flour
2 tablespoons white sugar mixed with 1-1/2 teaspoons cinnamon

In a large bowl mash together the margarine and sugar. Add the egg and beat until everything is creamy. Add the baking powder, salt, and flour. Stir it up until you have a nice thick dough. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.

Now comes the fun part; let the kids help. Make sure every one's hands are clean and then shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. using the bottom of the smooth cup or glass, press the dough down to flatten the cookies slightly. Bake them at 400 degrees for 10 minutes. If your oven runs hot, turn it down to 375 degrees. These cookies are great in lunch boxes and for after school snacks.

Credit: Hillbilly Housewife

One Dish Chicken & Rice Bake

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or 25% less sodium)
1 cup water*
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Mix soup, water, rice, paprika, and black pepper in a 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.

Bake at 375 degrees F. 45 minutes or until done.

*For creamer rice, increase water to 1 1/3 cups.

Credit: Campbell's Kitchen

Cooked Grits

1 cup quick cooking grits
4 cups water
1 teaspoons salt

Get out a 2 quart saucepan. In it combine the grits, water, and salt. Bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes. The instructions will tell you to cook them for 5 minutes, but the grits are better after 10 minutes. Serve hot with eggs and sausage for breakfast.

Credit: Hillbilly Housewife

Pancakes

1 cup milk
1 medium egg
1 tablespoon oil
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups flour

Get out a medium sized bowl. Measure in the milk, egg, oil and sugar. Beat well with a fork or wire whisk. Add the salt, baking powder, and flour. Beat again. mixing until the batter is smooth. Cook on a hot, well oiled griddle or skillet.

Use about 1/4 cup of batter per pancake. Heat up your skillet over medium-high heat, and melt a spoonful of margarine or bacon grease in it, or just spray it with cooking spray.

Test the heat by dropping in a drop of water. If it sizzles, it's ready. Drop in about 1/4 cup of batter. You can usually cook two at a time, in the same pan. The pancake will settle down and cook. As it cooks, little bubbles will form around the edges of the pancake. The top will begin to dry out a little too. When the top is beginning to dry out, the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up.

I usually cook double this recipe on Saturday mornings to feed my family of five.

Credit: Hillbilly Housewife

White Lily Cornbread

2 cups White Lily Buttermilk White Cornmeal Mix
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil
1 large egg, lightly beaten

Preheat well greased 8 or 10 inch skillet in 425* F oven. Or, grease an 8x8x2-inch baking pan. Blend all ingredients, stirring just until moistened. (Batter should be lumpy). Pour batter into a preheated skillet or pan. Bake:

25-30 minutes for an 8-inch skillet
20-25 minutes for 10 inch skillet
25-30 minutes for 8x8x2 inch pan

Remove from pan and serve.

Makes 8 servings.

Credit: White Lily (from the cornmeal mix bag)

Brownies

1 cup melted margarine (2 sticks)
2 cups sugar
4 medium eggs
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 teaspoon vanilla
1-1/4 cups flour

First melt your margarine (I do it in the microwave). Next get out a large bowl and combine the margarine and sugar. Add all four eggs, and beat the mixture until it is sort of fluffy and emulsified. Add the salt, cocoa, and vanilla. Stir up really well. Add the flour. Stir again until the mixture is thick and chocolaty.

Turn the batter into a well oiled 9 by 13-inch pan. Bake at 350° for 25 to 30 minutes. Remove from oven and cool before serving. Cut into 32 small squares.

NOTE: Don’t be tempted to put baking powder or baking soda into this recipe. This recipe does not call for any leavening other than the eggs. This is the secret that makes them chewy and fudgy.

Credit: Hillbilly Housewife