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(i have great memories of this cake at christmas)
write fake news get paid2c. sugar
1 c. shortening ( or butter)
8 egg whites
3 c. flour
3 tsp baking powder
1 tsp salt
1 c. milk
2 tsp vanilla
beat sugar and shortening until fluffy.  add egg whites. combine flour, baking powder and salt.  alternate small amounts of flour and milk to shortening mixture. (add vanilla to milk) extra milk is sometimes needed at higher altitudes.  pour batter into 3--9" cake pans. save  1 c. batter for topping.  bake cake at 350 until springy to touch.

write fake news get paid8 egg yolks
2c. sugar
1/4 lb. butter
1 c. cake butter
1 c. raisins
1 c. pecans
1 whole coconuts ( freshly grated) reserve 1 c. for topping
beat egg yolks until lemon colored. add 2 c. sugar. beat well. put this mixture in saucepan on low heat. add to it butter and cake batter. stir over heat until it starts thickening, then add raisins, pecans and coconut. stir mixture over heat until thick enough to spread.

after layers cool put half filling between bottom and middle layer, and other half between middle and top layer. frost cake with white frosting (7 min.) and cover with reserved coconut.  write fake news get paid

write fake news get paidthese freeze well
1 1/2 c. butter
1 1/2 c powdered sugar
2 egg yolks
4 c. flour
cream butter and margarine and sugar until fluffy and light.  add egg yolks and beat.   add flour untill well blended.  roll 1/8 inch thick. cut into shapes.   bake at 350 for 10 minutes. makes 5-6 dozen. 

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(grandma evelyn, chadwick)
line cookie sheet with graham crackers.
1c. brown sugar
1 12 oz pkg chopped pecans
1/2 lb butter
bring sugar hd butter to a boil stirring constantly to mix well. spread on graham crackers and sprinkle with pecans. bake 10 min at 350. let stand 5 min before removing from pan.

veggie wreath 
 ingredients: 
2   (8-oz.) packages of refrigerated crescent rolls 1   (8-oz.) package cream cheese, softened 1/2 cup sour cream 1   teaspoon dried dill weed 1/8 teaspoon garlic powder 3   cups finely chopped green vegetables (bell peppers,  broccoli, cucumber, green onions) 1/4 cup chopped red bell pepper 
directions: 
heat oven to 375 degrees. remove dough from cans in rolled sections; do not unroll. slice each dough section 7 times to yield 8 rounds each (16 per package). place custard cup on an ungreased cookie sheet. lay flat dough circles around the center cup touching each other to form wreath shape, then arrange an outer ring. the circles should all be touching each other but do not press together. remove the cup and bake at 375 degrees for 11 to 13 minutes or until golden brown. cool one minute; loosen with spatula and slide onto wire rack to completely cool. place wreath on platter. in small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. spread the mixture over the wreath. decorate the wreath with assorted green vegetables pieces, then sprinkle with red pepper. refrigerate until serving time. to serve; pull apart the slices of the wreath. yield: 32 pieces

cranberry gelatin salad 
 1 8-ounce can crushed pineapple (juice packed) 
pineapple juice
 2 3-ounce packages raspberry jello 
1 cup boiling water 
1 cup cold water
 1 cup whole berry cranberry sauce 
1 cup chopped walnuts or pecans 
3/4 cup finely chopped celery 
1 medium apple, cored and finely chopped ( 2/3 cup)
 3/4 cup seedless red grapes, quartered  directions: drain the pineapple, reserving the juice. add enough of the pineapple juice to make 1 cup. set aside. in a large bowl dissolve the jello in the boiling water. stir in the 1 cup pineapple juice, the cold water and the cranberry sauce. chill until the mixture is partially set stirring occasionally. fold in the crushed pineapple, nuts, celery, apple and grapes. pour into a 2 or 3 quart rectangular baking dish. cover and chill about 4 hours or until firm. (can also be chilled overnight)
cream cheese sauce: 3 ounces cream cheese, softened 
2 tablespoons powdered sugar 
1/2 teaspoon vanilla milk 
 in a small bowl stir together the cream cheese, powdered sugar, vanilla and enough milk to make a creamy consistency. to serve, cut the jello-cranberry mixture into squares or spoon into individual glass dishes and pass the cream cheese sauce separately to dallop on top. yield: 12 servings