Mom’s Butter Tarts (Reta Davis)



I think this may be Grandma Barber’s own recipe that my mother Reta used to make us.


1 egg

1 cup brown sugar

1 cup currants

1 Tbsp butter

Vanilla to taste


Beat above until full of bubbles.

Drop into pre-made pastry cups and bake at 450’F for 10 minutes or 15

minutes or until they begin to bubble on top.

Makes 1 1/2 dozen.

Double recipe make about 3 dozen.

Carrot Cake



Mix Together:

2 cups whole wheat flour

2 cups brown sugar

2 teaspoons cinnamon

3  teasp. of baking powder

1 teasp. of baking soda

1/2teasp.of salt

In seperate bowl mix:

4 eggs, well beaten.

1 cup olive oil

2 cups grated carrot

1 cup crushed pineapple

1/2 cup of  pineapple juice

Mix wet into dry…..Pour into a 13″ by 9″ cake pan.

Bake at 350′ till done.


Cream cheese icing—-

4 oz. of plain or pineapple cream cheese

1/2 cup of butter

2 tsp. vanilla

1 lb. icing sugar ……….blend till creamy.

Poor Man’s Pie


Emma Blaser’s Recipe for Poor Man’s Pie as Remembered By Her Son Harold


Take the leftover dough and roll it flat.

No matter what size, put it on the pie plate.

Brush with cream (she would sometimes use canned milk).

Sprinkle with sugar and cinnamon.

Bake until done.

Break in pieces and eat.

Monster Cookies



2 1/3 cups brown sugar

2 1/2 cups white sugar

6 eggs

3 cups peanut butter

9 cups oats

4 t. baking soda

1 cup butter

1 lb. M&M’s

1 lb. chocolate chips


Cream sugars and butter.  Add eggs, soda and peanut butter. Add oats, M&M’s and chocolate chips.  Drop 1/4 cup (for really big cookies) on cookie sheet. Bake at 350 degrees for 12-13 minutes.


(These are really good chewy but also really good crispy, try some of each)



Ice Box Muffins (Bran Muffins)



3 cup white sugar

1 heaping cup of shortening

5 t. soda

1 t. salt

2 cups boiling water

2 cups Nabisco Bran Buds

4 cups Kellogs All Bran

1 qt. buttermilk

5 cups flour

4 eggs beaten


Pour hot water over bran buds. Cream shortening and sugar. Add eggs, buttermilk and Bran Buds. Sift flour, soda, and salt together. Add all at once with Kellogs Bran. Fold in until all moistened. Bake in greased muffin tins for 15-20 minutes at 400 degrees. This batter will keep for 6-7 weeks in the refrigerator. If it separates just stir together and bake.


(Do not over mix the batter when mixing the dry ingredients into the wet ingredients, stir only about 15 times and then stop – it’s fine to have some dry spots left in the batter but overmixing causes funny (pointed) tops on the muffins.)




Olivia’s Chocolate Chip Cookies


2 1/2 C flour           1 tsp baking soda

1 tsp salt                 1 C shortening

1/2 C sugar            1 C brown sugar

1 tsp vanilla            2 eggs


1 or 2 C chocolate chips


Cream shortening with sugars, eggs, and vanilla.  Mix dry ingredients and stir into shortening mixture.  Stir in chocolate chips.  Drop onto ungreased cookie sheets and bake at 375 degrees.

Fruit Cocktail Cake

Grandma Draughon gave me this recipe when I was visiting her in North Carolina. I have the recipe in her own handwriting on Grandpa Draughon’s Durham Life Insurance notepad paper. She liked this cake.

(Submitted by Jean Barber)


2 cups sugar

2 cups self-rising flour

2 eggs

1 can fruit cocktail

¼ tsp. cinnamon

Mix sugar, eggs, and fruit cocktail juice.

Add flour and cinnamon and blend well.

Next add fruit cocktail and stir lightly.

Pour into casserole oblong dish or pan which has been well greased.

Bake at 325’F for 1 hour.


1 small can evaporated milk or whole milk

1 cup sugar

1 stick butter

½ cup grated coconut

¾ cup chopped nuts

Cook the first three ingredients 15 minutes over low heat.

Remove and pour coconut and nuts in and pour over hot cake.

Boiled Raisin Cake

We got this recipe from Mom. We made it from time to time at home when we were growing up.

 (submitted by Jean Barber)


Boil 10 minutes:

2 ½ cups water

1 pkg. raisins

1 ½ cups sugar

½ cup shortening

1 tsp. cinnamon

1 tsp. nutmeg

Cool and Add:

2 tsp. soda

4 cups flour

½ tsp. salt

2 Tbsp. cocoa

Nuts (if desired)

BAKE: 325’F in greased 9×13 pan

TIME: 45 minutes

Never Fail Chocolate Cake

This recipe came from mom’s friend. It is called Moist Chocolate Cake, and I received it again called Never Fail Chocolate Cake which is what I call it because it always turns out great!

(Submitted by Jean Barber)


2 cups granulated sugar

1 cup oil

2 eggs

2 ½ cups flour

1 tsp. baking powder

½ tsp. salt

1 cup buttermilk  (put 1 tsp. vinegar in 1 cup milk)

5 Tbsp. cocoa

1 cup hot water

2 tsp. baking soda

1 tsp. vanilla

Put all in at the same time.

Beat until well blended.  Batter will be thin.

Bake  in 9 x 13 pan at 350’F for 25-30 minutes.

The Best Buttercream Frosting In Town



3             Egg Whites

2 lbs       Powdered Sugar

¾ C        White Sugar

6 T          Water

2 C          White Crisco  **

1t            Vanilla

1t            Salt


Beat the egg whites until frothy and add 1 lb of the powdered sugar.  In a saucepan, boil the white sugar and water for 3 minutes to create a syrup.  Pour the syrup over the powdered sugar mixture.  Beat until cool.  Add Crisco, vanilla and salt.  Beat until it is well-mixed.  Add 2nd lb of powdered sugar.  Beat until blended.

*This icing can be frozen for later use.

**Yellow Crisco will result in Yellow Frosting

A Teater Family Favorite!