Coconut Pound Cake (from Susan)

1 c. shortening                                  1 1/2 tsp. baking powder
2 c. sugar                                          1 c. buttermilk
5 eggs                                               1 1/2 tsp. coconut flavoring
2 c. sifted flour                                  1 can Angel Flake coconut
1 tsp. salt

Cream shortening and sugar together. Add eggs, one at a time, beating well after each. Add dry ingredients alter­nately with buttermilk. Stir in flavoring and coconut. Bake in greased and floured Bundt pan for 50 to 60 minutes in a 350 degree oven.


1 c. sugar                                          1 1/2 tsp. coconut flavoring
1/2 c. hot water

Bring water to boil; add sugar and boil for 1 minute. Add coconut flavoring and pour over cake while both are hot. Let cool in pan.

Red & White Salad (from Oth)

This one is a Williamson holiday tradition!

1 can jellied cranberry sauce
3 teaspoons lemon juice


3 oz. cream cheese
¼ cup mayonnaise
¼ cup powdered sugar
1 cup Cool Whip

Mix first 2 ingredients.  Pour into ring mold.  Freeze overnight.

Mix remaining ingredients.  Freeze overnight.

Potato Salad (from Oth)

4-5 white boiled potatoes
3 boiled eggs, chopped
1 onion, chopped
pickles (to taste)
celery seed (to taste)
1 Tbsp. mustard
mayo (to taste)

Cut potatoes into pieces.  Add remaining ingredients and mix well.  Sprinkle with paprika.

Roger's suggestion:  refrigerate overnight

Harrel Cookbook

Here's a cookbook that's chock-full-o dozens of great recipes from Kim's family.  It's in PDF format. 

Harrel Recipes


This site was last updated 12/02/07