Catalpa Cooking

Friday, March 19, 2010


3 large eggs

2 cups sugar

2 cups self-rising flour

1 cup Wesson oil

1 teaspoon ground cloves

1 teaspoon cinnamon

2 small jars plum baby food

1 cup pecans

"Dump" all ingredients into a large mixing bowl. Beat until well mixed. Pour into a well-greased tube pan and bake for 1 hour at 350 degrees.


I cook one whole fryer or about 2 pounds cut up parts until tender. Cut up in pieces. Mix 1 can Campbell's cream of celery soup and 1 can of cream of mushroom soup with 1 cup of sour cream. Stir one stick of oleo in casserole dish. Crumble Ritz crackers over oleo. Alternate layers of chicken and soup mixture until dish is full. Crumble crackers (can use saltines) over top, and drizzle melted butter over them. Bake at 350 degrees until bubbly. This freezes well and is quite nourishing as well as tasty.


1 cup frozen strawberries, thawed

1 box white or yellow cake mix

1 cup Wesson or Crisco oil

1 box (3 oz.) strawberry Jell-O

cup milk

1 cup pecans

1 cup coconut

3 large eggs

Mix together thoroughly and bake in a greased and floured long pan (9 x 13 inches) at 350 degrees for 30 to 40 minutes.


1 stick margarine, melted

1 box powdered sugar

cup strawberries

cup nuts

cup coconut

Mix together thoroughly and spread on top of cake.

I made this for Doyle for Father's Day and it was good, except I didn't get the icing made. If it had been any better with the icing we'd have swallowed our tongues.


1 cups sugar

3 whole eggs, well beaten

cup oleo

cup buttermilk

1 tablespoon cornstarch

1 teaspoon vanilla

Cream the butter until soft, then slowly beat in the eggs, then the cornstarch and the vanilla. Beat until well blended before stirring in the buttermilk. Pour into an unbaked pie shell and bake at 350 degrees until filling has set and browned lightly.

This pie is Janice's specialty. It was Sarah Mae's recipe and Janice is carrying on the family tradition.


3 eggs, beaten

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla

3 cups all-purpose flour

3 teaspoons cinnamon

2 teaspoons soda

1 teaspoon salt

teaspoon baking powder

2 cups peeled, coarsely grated zucchini

Combine eggs, oil, sugar, and vanilla; mix well. Combine dry ingredients, add to the egg mixture, and mix well. Stir in grated zucchini. Pour batter into a greased and floured 10-inch bundt pan. Bake at 350 degrees for 55 minutes. Cool for 20 minutes.


2 cups powdered sugar

2 tablespoons water and 1 teaspoons each of vanilla and lemon extract, or whatever flavoring you like.

Mix glaze ingredients together and spoon over cake.