German Chocolate Cake
submitted by: Jimmy R. Lewis

Ingredients:
½ Cup Boiling Water
2 ½ Cups Cake Flour
1 Bar (4 Ounces) Sweet Cooking
1 Teaspoon Soda Chocolate
½ Teaspoon Salt
1 Cup Butter Or Margarine, Softened
1 Cup Buttermilk
2 Cups Sugar
4 Egg Whites, Stiffly Beaten
4 Egg Yolks Coconut

Directions: Heat oven to 350 degrees. Grease 3 round layer pans, 8 or 9 inches, or 2 square pans, 8x8x2 or 9x9x2 inches. Flour or line bottoms of pans with wax paper. In a small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool. In a large mixer bowl, cream butter (or margarine) and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Beat egg whites until stiff but not dry, fold them into the batter mixture. Divide batter among pans. Bake 8 inch round layers 35 to 40 minutes, 9 inch round layers 30 to35 minutes, 8 inch squares 45 to 50 minutes, 9 inch squares 40 to 45 minutes or until the top springs back when touched lightly with finger. Cool, then fill layers and frost top of cake with Coconut-Pecan Frosting.

Conconut Pecan Frosting 

1 Cup Evaporated Milk
1 Teaspoon Vanilla
1 Cup Sugar
1 ⅓ Cups Flaked Coconut
3 Egg Yolks
1 Cup Chopped Pecans
½ Cup Butter Or Margarine

Directions: Combine evaporated milk, sugar, egg yolks, butter (or margarine) and vanilla in a small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread. Makes 2 ½ cups.

Banana Pudding
submitted by: Jimmy R. Lewis

Ingredients:
¾ Cup Granulated Sugar
2 Cups Milk
3 Tablespoons All-Purpose Flour
½ Teaspoon Vanilla Extract
Dash Of Salt
Vanilla Wafers
4 Eggs
5 To 6 Medium Sized Firm Ripe Bananas, Sliced

Directions: Combine ½ cup sugar, flour and salt in top of a double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thickened. Remove from heat, add vanilla. Spread a small amount on the bottom of a 1 ½ quart casserole. Cover with a layer of vanilla wafers. Top with layer of sliced bananas. Pour about ⅓ of the custard over the bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. In a medium bowl, beat the remaining 3 egg whites stiff, but not dry. Gradually add remaining ¼ cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding covering the entire surface. Line wafers around the edges of the casserole dish. Bake in a preheated hot oven (425 degrees) for 5 minutes or until delicately browned. Serve warm or chilled.
Makes 8 (¾ cup) servings.

Pound Cake
submitted by: Jimmy R. Lewis

Ingredients:
3 Cups Washington Self-Rising Flour
4 Eggs
2 Cups Sugar
1 Cup Milk
3 ½ Sticks Butter Or Margarine
Vanilla, Almond, Lemon or
Butter Extract To Taste

Directions: Set out butter or margarine and let it come to room temperature to soften. In a large mixing bowl, cream butter (or margarine) and sugar until light and fluffy. Add 1whole egg and three egg yolks one at a time, beating after each addition. Mix in flour and milk and beat until the batter is smooth and creamy. Add the extract to the batter mixture to tase. In a medium mixing bowl, beat the remaining three egg whites until they are stiff but not dry (forms small peaks when touched by with a fork). Fold the egg whites into the cake batter and thoroughly mix. Pour batter into a large floured bundt or tube cake pan. Bake in the oven at 350 degrees (put in a cold oven and let it heat to 350 degrees) until a toothpick inserted in the center comes out clean.

Homemade Peach Preserves and Jellies 
submitted by: Jimmy R. Lewis

No recipe included, too long in details.