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Specialty Goods Recipes

Banana Pudding

3 cups milk
1 (6 oz) package Instant Pudding mix
1 (8 oz) carton sour cream
1 (8 oz) whipped topping
1 (12 oz) box vanilla wafers
4 large bananas

In large bowl combine milk and pudding mix, mix well. Add sour cream. Fold whipped topping into mixture. Place a layer of crackers and a slice of banana, then spoon of mixture. Repeat until all is in the bowl. May serve plain or put whipped milk or whipped topping.


Sweet Potato Pound Cake

1 cup butter
2 cups sugar
2 ½ cup mashed, cooked sweet potatoes
4 eggs
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup chopped nuts
½ cup flaked coconut
2 teaspoons baking powder

Cream butter and sugar together. Add potatoes and beat until light and fluffy; add eggs, one at a time, beating well after each one. Combine next 7 ingredients and mix well. Stir in nuts and coconut. Spoon batter into a greased 10 inch tube pan. Bake at 350 degrees for 1 ¼ hours or until toothpick comes out clean.

Icing: 1 orange, grated rind
1 lemon, grated rind and juice
1 pound confectioner’s sugar

Grate rind of orange; juice and grate rind of 1 lemon. Combine all ingredients; mix until smooth. Spread on pound cake.


Old Fashioned Bread Pudding

1/3 cup sugar
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
½ cup raisins
3 cups scalded milk (boiled sweet milk)
3 eggs
2 tablespoons butter
3 cups day old bread

Heat oven to 350 degrees. Combine sugar, cinnamon, allspice, and ginger. Add milk slowly to eggs. Mix well. Add sugar, spice and butter stir until sugar is dissolved Combine bread and raisins in buttered 1 ½ quart casserole bowl. Pour other mixture over. Bake 1 hour or until knife cut in center comes out clean.


Banana Nut Cake

1 yellow cake mix with pudding
2 mashed bananas
4 eggs
½ cup oil
1 cup water
½ cup chopped nuts

Mix all ingredients until smooth. Baked in greased and floured tube pan at 350 degrees for 35 minutes.


Grandma Bandy’s Cobbler

2 cups fruit with juice
1 stick butter
1 cup sugar
1 cup self-rising flour

Pour 2 cups of fruit (with juice) into a 9 x 13 baking dish. Then mix 1 cup sugar, 1 cup flour (self-rising), and 1 stick of butter until it is like meal and spread it over the fruit. Bake 375° until done.


Buttermilk Pound Cake

3 cups sugar
1 cup margarine
½ cup vegetable shortening
6 eggs
3 cups sifted all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla

Cream sugar, margarine, and shortening until light and fluffy, about 6 minutes. Add eggs, one at a time, beating well after each addition. Combine four, soda, and salt. Add to creamed mixture alternatively with buttermilk, beginning and ending with flour mixture. Stir in flavorings. Pour into greased and floured 10 inch tube pan. Preheat oven to 350 degrees. Bake 1 hour 10 minutes, or until done. Cool 15 minutes before removing from pan.

Buttermilk Icing: 1 teaspoon baking soda
1 cup buttermilk
2 cups sugar
¾ cups margarine
1 teaspoon vanilla

Stir soda into buttermilk. Combine buttermilk, sugar, and margarine in heavy large saucepan. Cook over medium heat to soft ball stage (238 degrees), stirring constantly. Add vanilla. Cool 25 minutes. Beat until smooth; spread immediately.


Coconut Pie

No crust necessary; makes two pies

Mix together:
6 eggs
2 ¼ c. sugar
¾ c. self-rising flour (do not use plain)
1 tsp. vanilla
¾ stick melted margarine
10 oz. coconut

Pour into two 8 or 9 in. pie plates. Bake 325° 40-45 minutes (until done).