Praline Grahams

Graham cracker cookie snack with pralines.

Ruby's Praline Grahams

1 pkg graham crackers (1/3 of 16 oz box)
1 cup chopped pecans
3/4 cup butter or margarine
1/2 cup sugar

Separate each graham cracker into 4 sections. Arrange in a 12x17 inch jelly roll pan (cookie pan with sides) with edges touching. Melt butter in a saucepan, stir in sugar and pecans. Bring to a boil and cook for 3 minutes, stirring frequently. Spread mixture over graham crackers. Bake at 300 degrees for 12 minutes. Remove from pan and let cool on wax paper or aluminum foil. Yield: 3 1/2 dozen squares.

Great snack any time!

Cold Oven Pound Cake

Possibly the best pound cake ever made! Recipe passed down from Mom, fine tuned over years of cooking. Excellent home dessert or gift for friend at Christmas or other occasion. Serve as-is or add icing. Especially good when still warm from cooking!


Grandmom's Cold Oven Pound Cake

1/2 lb butter - room temperature
1/2 cup shortening
3 cups sugar
3 cups sifted flour
1 cup milk
5 eggs - room temperature
1/2 tsp baking powder
1 tsp vanilla
1 tsp lemon
1/2 tsp salt

Mix butter, shortening, sugar to creamy consistency. Add 1 egg at a time, beat well after each. Add flour and milk 1/3 at a time - begin and end with flour. Grease bundt pan well, sprinkle with flour. Turn on oven to 350 degrees. Put cake pan in while oven still cool. Do not open oven door for approximately one hour and 15 minutes.

Enjoy! Try it while it's still warm!

Banana Nut Bread

Quick and easy to fix, always a treat for all! Excellent for home snacking, gift for friend or to serve at a gathering.

Banana Nut Bread

1/2 cup margarine
1 teaspoon soda
1 cup sugar
1 teaspoon salt
3 large or 4 small bananas
1 teaspoon vanilla
1 cup thoroughly mashed chopped nuts (optional)
2 eggs, well-beaten
2 1/2 cups flour

Mix margarine and sugar to a creamy consistency; add mashed bananas and eggs. Sift dry ingredients and combine with banana mixture. Add nuts and vanilla. Bake in greased loaf pan approximately 1 hour and 20 minutes at 300 degrees.

Let cool, run knife around pan edges to loosen, then invert pan and gently drop loaf onto plate.

Best when still warm but always a treat!