Lemon Loaf

Cream butter, sugar, add eggs one at a time:
1/2 c butter
1 c sugar
2 eggs

Add flour mix and milk alternately to above mixture:
1 1/2 c flour
1/2 tsp salt
1 tsp baking powder
1/2 c milk
Add 2 tsp lemon rind

Bake 1 hr. at 350’F

Mix 1/4 c sugar and
Juice from 2 1/2 lemons and pour over hot loaf

Millionaire Pie

Millionaire Pie



  • 1 prepared graham cracker crust
  • 1 cup sweetened flaked coconut
  • 1 can (15.25oz) crushed pineapple, well drained
  • 1 cup maraschino cherries, drained & chopped
  • 1/2 cup chopped pecans
  • 1 can sweetened (Eagle Brand) Sweetened Condensed Milk
  • 5 tablespoons lemon juice
  • 1 tablespoon maraschino cherry juice
  • 1 1/2 cups whipped topping (plus extra for garnish if desired)


  1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
  2. Gently fold in whipped topping. Pour into crust.
  3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Lemon Squares

Lemon Squares


Cream together:

1 C butter

2 C. flour

1/2 icing sugar

1/2 tsp salt


Press into greased 9×13 pan.

Bake at 350 (325 for glass pan) for 15 min.


Combine the following pour over hot crust:

4 beaten eggs

4 tbsp flour

1/2 tsp baking powder

4 tbsp lemon juice

2 C. sugar

Bake at 350 (325 for glass pan( for 25 min.

Remove and sprinkle with icing sugar if desired.

Peachy Bread Pudding with Caramel Sauce

Peachy Break Pudding with Caramel Sauce



2 C. fresh peaches – peeled, pitted and halved.

1 (14 oz) can  Sweetened Condensed milk

3 eggs, lightly beaten

1 1/4 C. Hot water

1/4 C. butter, melted

1 tsp ground cinnamon

1 tsp vanilla extract

4 C. French bread, torn into small pieces.


Caramel Sauce:

1/2 C. brown sugar

1/2 C. butter

2 tbsp light corn syrup




Preheat oven to 325 degrees F. — grease a 9×13 baking dish.


Chop peaches and lightly mash them in a mixing bowl.

Combine the sweetened condensed milk and eggs; add them to the peaches and mix well.

Stir in the hot water, melted butter, cinnamon, and vanilla.

Stir the french bread into the custard mixture until the bread is completely moistened.  Turn the pudding into the prepared baking dish.

Bake until a knife inserted in the center of the pudding comes out clean (about 1 hour and 10 min.


While pudding is baking, combine brownsugar, 1/2 butter adn corn syrup and bring to boil over medium heat and simmer for 3-4 min or until just slightly thickened.  Let cool slightly.


Remove the pudding from the oven and let it cool for about 10 min. before serving.

Chocolate Coconut Graham Cracker Squares


Chocolate Coconut Graham Cracker Squares

1 1/2 Cups graham cracker crumbs
1/2 Cup Melted Butter

Layer on crust:
1 Can Condensed Milk
2 Cups Chocolate chips
1 Cup Coconut

Press the crust into a 9×13 pan.
Layer on the rest of the ingredients in the order listed.
Bake at 350 for 20-25 min or until golden brown on top

Note: Another Barber family classic… probably at the top of my list.
Simple yet sooo good!

Caramel Turtles (Chocolate Oatmeal Caramel squares)


Caramel Turtles


48 Kraft Caramels
7 1/2 Tablespoons Whipping cream
1 1/2 Cups Flour
1 1/2 Cups Quick Oats (one minute)
1/3 teaspoon Salt
2/3 teaspoon baking soda
1 1/2 Cups Light Brown Sugar
1 1/8 Cups Melted Butter
2 Cups Chocolate chips (milk or semi sweet) – better with milk chocolate.

1. Melt Caramel and whipping cream in a double broiler.

2. Mix melted butter and dry ingredients except choc. chips for the crust.

3. Put 1/2 the crust mix in a 9×13 pan. Bake 350 Degrees for 10 min.

4. Remove from oven and cover Chocolate Chips and melted caramel. and sprinkle the rest of the crust on the top. Bake 15 min.

Apple Butter Cookies

Apple Butter Cookies



1 C. apple cider

3/4 C. currants

2 C. All purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground cloves

1/2 tsp. salt

1 C. unsalted butter

2 C. broun sugar, firmly packed

1 C. Apple Butter

1 large egg, room temperature

2 1/2 C. old fashioned rolled oats

3-4 crisp and tart cooking apples

Granulated sugar, for sprinkling



Heat oven to 350.

Heat cider in a small pan to a simmer.  Place currants in a bowl; pour warm cider over them.  Let plump at least 10 min.


Sift together flour, baking soda, cinnamon, clove, nutmeg, adn salt.  SEt aside.


Cream butter and brown sugar until fluffly.  On low speed add Apple Butter, adn beat until well blended.  Add egg, and beat until well blended.  The mixture will look slightly curdled, but it will pull together when dry ingredients are added.


Add the dry ingredients, beating until just combined.  Drain currants, discarding the cider.  Mix in the currants and oats until just combined.  Using a large grater, shred one of the apples directly into the dough. (not the seeds or core).  Stir well to combine.


Scoop out  1 oz cookies onto the cookie sheet.  Core 2-3 apples and slice thinly.  Place a sliced apple ring on top of each cookie.  Bake until golden brown (about 18 – 20 min.

Apple and Pomegranate Crisp



Apple and Pomegranate Crisp

Original recipe makes 8 servingsChange Servings


  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×13 inch baking dish.
  2. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
  3. Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

Berry Basket Cake













My mom made me this for the first time this year!  It was a great success in that it tasted wonderful and did not fall over!  Nice job mom! ~Cheyln~ 🙂

Berry Basket Cake


Make a white 3 layer cake. Cool.

Put Cool Whip and strawberries and pineapple, banana, or other fruit between the layers and ice with remaining Cool Whip.

Garnish with fresh fruit on top.


Chocolate Pie

Chocolate Pie


In a bowl, mix:

1/4 cup sugar

1/4 cup cocoa

1/4 cup flour

pinch of salt


In another bowl, mix:

3/4 cups sugar

3 egg yolks

3 cups milk


Combine the two mixtures.

Cook on slow heat until thick.

Add 1 tsp. vanilla flavoring.

Remove from fire and set in pan of cool water for 2 minutes.

Pour in a baked pie shell.

Beat egg white for meringue.

Add sugar.

Pour over pie.

Brown in moderate oven.