wesson oil cake

from Carolyn Smith

3 cups flour
2 cups sugar
2 tsp soda
1 tsp salt
1 cup oil
1 cup hot water + 1/2 cup cocoa dissolved
1 cup buttermilk (or 2 tsp vinegar + 1 cup milk)
2 eggs
2 tsp vanilla

300 degrees for 45 minutes to 1 hour

2 hour rolls

from Carolyn Smith
2 pkg dry yeast
½ cup warm water
¼ cup sugar

Stir together:
6 ½ -7 cups flour
½ cup powdered milk
1 TBS salt

Mix well – put 2 cups warm water, 2 beaten eggs, ½ cup oil. Beat. Knead to nice dough – so it’s not sticky. Let raise 1 hour. Roll, bake 400 degrees 10-15 minutes.

raspberry cream cake

from Carolyn Smith
1 cup graham cracker crumbs
¼ cup melted butter
3 TBS powdered sugar
Mix together and press into bottom of pan to make a crust.
Filling:
1 – 3oz package raspberry jello
¼ cup sugar
10 oz package frozen raspberries
1 TBS lemon juice
Dissolve jello and sugar in water. Add berries and lemon juice. Chill until partially set.
Topping:
2 packages cream cheese
½ cup powdered sugar
1 tsp vanilla
Dash salt
Cream together and add 1 cup whipped cream. Spread over set jello. Chill thoroughly.

toffee cookie squares

from Carolyn Smith
Makes 3 dozen bars
½ cup butter or margarine
½ cup shortening
1 cup brown sugar, firmly packed
1 egg yolk, unbeaten
1 tsp vanilla
½ tsp salt
2 cups sifted flour
1 6oz package semi sweet chocolate chips
½ cup chopped nuts

Cream together butter, shortening, sugar and egg yolk. Stir in vanilla, salt and flour. Pat mixture into 15 ½ x 10 ½ x 1” pan. Bake slow in oven 325 degrees 15 to 20 minutes. Melt chocolate; spread over warm baked mixture. Sprinkle with chopped nuts. Cut into squares.