I was asked today for my Dump Cake recipe. I’ve seen all kinds of variations, from blackberry to blueberry and even peach, I even have an old friend Maxine’s on the blog, only because she loves rhubarb. Me, I actually prefer the plain old cobbler that every woman from church makes. I’ve eaten it for as long as I can remember; it’s just to easy to make. So here it is, hope you all enjoy it.

1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box yellow or white cake mix
2 sticks (1 cup or 16 Tablespoons) of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (I use pecans or walnuts, but you can use your favorite)

Preheat oven to 350 degrees F (325 for glass baking dish).
Dump undrained pineapple into a 9x13x2 baking dish and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you’re using them.
Bake for one hour.
To serve, scoop cake out with a large spoon like a cobbler and add a  scoop of vanilla ice cream. Serve warm or cold.

Yield: about 10 to 12 servings


Many people miss their share of happiness not because they never found it but because they didn’t stop to enjoy it.

1 1/2 cups yellow cornmeal
1 teaspoon salt
2 eggs, separated
3/4 teaspoons soda
1 1/3 cups buttermilk
2 tablespoons melted shortening

Lift the cornmeal by spoonfuls into the measuring cup, then level off. Sift cornmeal and salt together. Beat egg yolks thoroughly, add soda and buttermilk and beat until completely mixed. Add to cornmeal mixture and stir until ingredients are blended. *Add hot melted shortening, beat again (work quickly so it doesn’t fry) and fold in the stiffly beaten egg whites. Turn immediately into a piping hot greased 10 inch heavy skillet and bake in a hot oven (450 degrees F.) for 30 minutes. Serve at once with melted butter.

Yield: 5 servings.

* Preheat the oven to temperature with the skillet in the oven. Pull out right just before time to bake. Add 3 tbsp tablespoons of shortening and swirl around until it covers the bottom and sides of the skillet. Dump 2 tbsp of the melted shortening into the batter.

That’s the way my mom always coated her skillet. My oldest sister Shirley only uses white cornmeal and adds 2 tbsp of sugar to the mix. She makes everything sweet.

I hope that everyone has a huge assortment of iron skillets, I know I do. Just make sure as soon as you wash them, to place them on top of the burner or back in the oven to dry out. When pan is completely dry, season the skillet (wipe inside & out with a cooking oil on a paper towel).

My dad’s favorite food was always cornbread and buttermilk. Sometimes he’d use crackers instead of the cornbread in his buttermilk. My kids would have staged a protest if I had served them, buttermilk with anything. I still use it in the occasional biscuit or cake. They don’t know the difference. sh

I remember as a kid being cold a lot, and hungry sometimes. We’d go to bed with just cornbread and milk, and I remember wearing shoes with holes in the bottom. I remember having twine for shoestrings. ~ Buck Owens

8 slices bacon
2 ½ slices bread
5 eggs
Salt and Pepper

Pan-broil bacon until half done and remove to a plate. Pour off all drippings except 1 teaspoon. Cut bread in rounds with a biscuit cutter, to fit in the bottoms of rings in a muffin pan. Brown the bread rounds on both sides in the fat, then place in bottom of muffin cups. Line sides of cups neatly with 1½ strips of the bacon. Break an egg into each ring and season with salt and pepper. Pour ¼ teaspoon drippings over the top of each egg. Bake in a moderately slow oven (325° F.) for 20 minutes, covered or uncovered to the desired stage of doneness. Remove carefully with spatula to serve. 5 servings.


1 ½ pounds lamb shoulder cut in pieces for stew
3 tablespoons butter of shortening
2 teaspoons salt
Dash pepper
5 medium potatoes, peeled and diced
5 carrots, scraped
1 small onion
Chopped fresh parsley for garnish (optional)


Wipe meat with a damp cloth; dredge thoroughly with flour and brown on all sides in a skillet or Dutch oven in which the butter or shortening has been melted. Add 1 cup of water, cover and simmer 45 minutes; then add salt, pepper, diced potatoes, carrots cut crosswise in inch lengths and onion, with 1 ½ cups more boiling water and continue simmering until all are tender, about 30 minutes. Serve piping hot. If desired, a little chopped parsley may be added just before serving. 5 Servings

2 c. or 1 (18 oz) can sweet potatoes, mashed
1 1/4 c. white sugar
2 eggs, beaten
1/2 stick butter, melted
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. milk

3/4 c. crushed cornflakes
1/2 c. nuts
1/2 c. brown sugar
3/4 stick butter, melted

Mix the first 7 ingredients (sweet potatoes, sugar, eggs, 1/2 stick of butter, nutmeg, cinnamon, and milk) together and pour into a 1 1/2 quart baking dish. Bake at 350 degrees. Bake 10 minutes, remove from oven and sprinkle on the topping. Return dish to the oven and bake for another 10-15 minutes, until done.

As I grow older, I pay less attention to what people say. I just watch what they do. ~ Andrew Carnegie

2 quarts (1.9 liters) of ginger ale, chilled
6 scoops of raspberry or orange sherbet
1 unpeeled orange, thinly sliced
10 ice cubes


Pour ginger ale into a large punch bowl.  Add the sherbet.  Break up each spoonful so it will melt.  Put in ice cubes and stir.  Add orange slices for decoration.  Pour punch into cups and serve.

Remember that every day is a Holiday and holiday’s need a little punch. Today, is the Feast of the Epiphany (ih PIHF uh nee). The Gift of the Magi or a visit from the Three Kings or Wisemen. The word Epiphany means ” appearence.” Long ago, the birth of Christ was celebrated on the Feast of the Epiphany. Then Christ’s birth date was fixed as December 25. Among many people, Epiphany is also known as Little Christmas.