Coconut Pound Cake (from
shortening 1 1/2 tsp. baking powder
2 c. sugar 1 c. buttermilk
5 eggs 1 1/2 tsp. coconut
2 c. sifted flour 1 can Angel Flake
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.
sugar 1 1/2 tsp. coconut
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
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
Here's a cookbook that's chock-full-o dozens of great recipes
from Kim's family. It's in PDF format.
This site was last updated