Corn Pudding by Gloria Robertson

1/2 cup softened butter, 1/2 cup sugar, 2 eggs, 8 oz. sour cream, 1 package Jiffy corn muffin mix, 1 can (15&1/4 oz.) whole kernel corn drained, 1 can (14 & 3/4 oz) can of creamed corn.  In large bowl, mix butter, sugar.  Add eggs one at a time beating after each.  Add sour cream.  Gradually add muffin mix alternating with milk.  Fold in corn.  Pour into greased 3 quart baking dish.  Bake uncovered 45 to 50 minutes at 325 til lightly brown on top.

Butter Pecan Cake by Louise Hodges

1 Box Betty Crocker Butter Pecan Cake Mix, 2/3 cup oil, 4 eggs, 1 cup milk, 1 can coconut pecan icing, 1 can chopped pecans.  Preheat oven to 325.  Grease and flour bundt pan.  Add 1/2 cup pecans at bottom of cake pan.  Mix cake mix, oil, eggs and milk together.  Beat at medium speed for 2 minutes.  Add can of coconut pecan frosting to bottom.  Add remaining 1/2 cup pecans to batter.  Mix well.  Pour into pan and Bake at 325 for one hour or until done.

Coconut Nut Cake by Shelby Bousman

2 cups sugar, 3 eggs, 1 cup oil.  Blend and Add 3 cups plain flour, 1/2 tsp. salt, 1/2 tsp soda, 1/2 tsp. baking powder, 1 cup Black Walnuts, 1 cup coconut, 1 cup buttermilk, 2 tsp. coconut flavoring.  Mix and bake at 325 one hour and 5 minutes.


1 stick butter, 1/2 cup buttermilk,  one and 1/2 cups sugar, 1/2 tsp. soda.  Melt butter.  Add all ingredients and bring to boil.  Pour over cake right out of oven.  Let cake sit for one hour before taking out of pan.   Use bundt or pound cake pan.