Kay's Famous Fudge Kake

1 1/2 cup granulated sugar
1 cup butter or margarine
4 eggs,slightly beaten
Pinch of salt
1 cup of flour
1 tsp. vanilla 
2 cups pecans,chopped
3 tbs. cocoa
Sift together sugar,flour,salt and cocoa; cut in butter. Stir in eggs and add remaining ingredients.Bake about 35 to 40 minutes in 350 degree oven in shallow pan.A rectangular pan about 9x13 is a good size to use on this recipe.The cake needs room to spread out and not rise too high.
1 stick margarine
1/3 cup milk 
4 tbs. cocoa
Heat this on medium heat until it bubbles.
Remove from heat and add 1 box white powdered sugar,1 teaspoon vanilla and 1 1/2 cup pecans. Spread on hot cake.
This recipe is a huge hit everywhere it goes.Suelu's sister-in-law was kind enough to share it.To me,it's like the world's best and largest fudge brownie.

Pound Cake
5 eggs
3 cups flour
3 cups sugar
1 tsp. vanilla
1 cup milk
1/2 tsp. salt
1/2 tsp. baking powder
1 stick butter (I use margarine)
1 cup lard ( some use Butter flavored Crisco but I use plain old shortening)
I cream the butter,lard and eggs until fluffy.Then,I add the milk and
flour-- to which the salt and baking powder has been added.I begin with the milk and end with the flour.Add the vanilla and beat just a few more seconds.
Flour and grease a large tube pan .Bake at 325 for 1  hour and 15 minutes--preheat the oven.My oven usually takes longer.You can tell it's done when the top is starting to get crusty and a toothpick comes out clean.
This cake stays so moist for days.Let me know how you like it.

Trish's Hot Rolls

This recipe is unique in that it can be doubled with no loss in quality . I've been making these over 30 years and during the holidays especially, I make lots of them to give to friends and family.

1 pkg. yeast
1/4 cup   water (warm,not boiling)
1 cup  milk,scalded
1/4 cup sugar
1/4 cup  solid shortening
1 teaspoon  salt
3 1/2 cups  all purpose flour(see note below)
1  egg (at room temperature)

1.  Dissolve yeast in the 1/4 cup of warm water.

2. In a small saucepan,combine milk,sugar,shortening  and salt,heating until the shortening is melted.Let this  cool to lukewarm.

3. Add 1 cup of the flour to the milk mixture and beat well.

4. Beat in the yeast and egg.

5. Gradually add the rest of the flour,adding in small  amounts,and stirring well after each addition.

6. Cover and let rise until doubled.

7. Punch down and roll out to desired thickness on a lightly floured surface.

Using a biscuit cutter,cut out dough and place in a baking pan that has been lightly oiled or sprayed with Pam .

8. Let rise to double again.

Bake at 400 degrees for 10 to 15 minutes,depending on your oven.

You can always lightly brush with melted butter after removing from the oven but they really don't need any enhancements.

If you have a heating pad,double a dishtowel and place that on top of the heating pad.Place the bowl of dough on the towel and the rising time will be cut drastically.

Note: The amount of flour in any bread recipe is always approximate since the humidity and climate can change the consistency. I never use the full amount of flour,reducing by 1/2 cup.The batter should be really moist and almost elastic.Don't let it scare you.It will seem strange but this allows you to have a much lighter roll.

Everyone who makes these,makes a double batch since they disappear as soon as you take them out of the oven if the family is around.

Always Crispy Onion Rings

This recipe is so easy it seems ridiculous .It's the only one I have ever found that lets onions rings stay crisp for hours.


1 cup  flour
1 cup  beer(any brand except imported)
Salt  according to your tastes,about 1 tsp.

Beat well and let stand for one hour.No less than one hour.This lets the gluten in the flour break down .The alcohol also evaporates so this recipe is suitable for those who don't drink.Dip the the separated onion rings into the batter and deep fry.Keep warm in the oven.These will not become limp.

Trish's Best Ever Lemon Pie

1 1/4   cups of sugar
6 tbs.  cornstarch
2 cups  water
3  egg yolks
1/3 cup  lemon juice
1 1/2 tsp.  lemon extract or grated peel
2 tsp.  vinegar
3 tbs.  water

Mix sugar and cornstarch in the top of a double boiler or heavy bottomed saucepan.Add the 2 cups of water.Combine egg yolks with the lemon juice and beat well.Add to the sugar mixture.

Cook either over boiling water or in saucepan until thick--about 25 minutes.Stir often to prevent scorching.This amount of time does away with the starchy taste.

When thickened,remove from heat and add the lemon extract,butter and vinegar,stirring in thoroughly.

Pour into a deep 9 inch baked pie shell.

Add your favorite meringue and get ready to taste the best lemon pie you ever ate.


Thank you so much for the support of my page.I hope you enjoy these recipes that I have made for my family for over 30 years.May God bless and keep you.