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Family
Recipes |
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Food is an important part of our family
heritage. Recipes are frequently passed down from
generation to generation and our favorite dishes are always
served at family gatherings. Below are some the the family
recipes that have been collected. |
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The Loftin family
reunion started when Ida Loftin's family gathered yearly for her
birthday |
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Meats |
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Baked Italian Spaghetti |
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Ingredients: |
1 Large Onion
(chopped)
1 1/2 lbs. Ground Beef
2 Cans (6 oz.) Tomato Paste
2 tsp. Sugar
1 small Bay Leaf
1/4 tsp. Oregano
Italian Seasoning to taste |
1 Clove Garlic
(mashed)
1/2 Cup Celery (finely chopped)
1 Quart Tomatoes
3 tsp. Salt
1/2 tsp. Worcestershire Sauce
1 Pkg. Each: Parmesan & Mozzarella Cheese |
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Instructions: |
Spray pot with Pam. Brown onion
and ground beef. Add other ingredients and 2 cans
(6 oz.) water. Cover and simmer for 1 hour.
Cook spaghetti according to package directions.
Rinse with water and drain. Mix sauce with the
spaghetti. Spray backing dish with Pam. |
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Add a layer of spaghetti and sauce,
and then add a layer of shredded Kraft Mozzarella or
Parmesan Cheese. Keep layering and end with cheese
sprinkled on top. Bake in moderate 350* oven until
cheese is good and melted. |
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Note: I like mine with
the cheese a little browned on top or edges. |
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Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
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Broccoli Florets & Ham Bake |
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Ingredients: |
1 Pkg. Broccoli Florets (16 oz.)
3 Tbsp. Margarine
1 1/2 Cups Milk
1/4 tsp Pepper
1 1/2 Cups Cheddar Cheese (shredded) |
1 Cup Cooked Ham (cubed)
3 Tbsp. Flour
1/2 tsp. Salt
1/4 tsp. Dry Mustard |
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Instructions: |
Preheat oven to 350*. Grease a
9 x 13 inch dish. Layer defrosted broccoli
(chopped) and ham in bottom of dish. In medium
pot, melt margarine and whisk in flour. Add milk
and whisk until smooth. Add spices and cheese and
continue to whisk. Pour mixture over broccoli and
ham. Bake 15 - 20 minutes until bubbling. |
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Submitted by: PLouise
Loftin Potter (daughter of Charlie Roosevelt Loftin) |
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Brunswick Stew |
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Ingredients: |
5 lbs. Pork Roast
5 lbs. Beef Roast
6 lbs. Chicken
5 lbs. Potatoes (cubed)
2 lbs Onions (chopped)
5 Cans Corn
3 Cans Tomato Paste
2 lbs. Margarine
2 lbs Carrots (chopped) |
5 Cans Lima Beans
1 Head Cabbage (chopped)
1/2 Bottle Worcestershire Sauce
1 Small Bottle Ketchup
1 Cup Vinegar
1/2 Small Jar of Mustard
1 Cup Brown Sugar
1/2 Bottle Texas Pete
1 1/2 Cans Tomato Juice |
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Instructions: |
Cook Pork, Beek and Chicken.
Save all of the broth. Pull meat into pieces.
Mix all ingredients together. Cook over medium-low
hear for 4-5 hours. When potatoes are done, the
stew will be ready. Stir often. Makes 4 - 6
gallons. |
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Submitted by: Spencer
Sigmon (son-in-law of Daisy Pearl Loftin Herman) |
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Campbell's Beefy Taco Joes |
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Ingredients: |
1 lb. Hamburger
1 cup Salsa |
1 Can Tomato Soup
1/2 cup Cheese |
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Instructions: |
Brown hamburger. Add soup and
salsa and heat good. Top with cheese. Serve
on rolls. Makes 8 servings. |
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Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
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Campbell's Zesty Chicken |
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Ingredients: |
4 Boneless Chicken Breast
1/2 Cup Water |
1 Can Cream of Mushroom Soup |
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Instructions: |
Brown chicken breasts. Add soup
and water. Cover and simmer until done. |
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Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
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Chicken Casserole |
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Ingredients: |
1 Chicken
1 Can Cream of Chicken Soup
1 Pkg. Pepperidge Farm Dressing Mix |
Salt & Pepper (to taste)
1 Can Cream of Celery Soup |
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Instructions: |
Cook chicken and pick off the bone,
saving the broth. Place chicken in baking dish.
Add salt & pepper to taste. Pour both chicken and
celery soup over chicken. Add a little chicken
broth with the dressing mix and pat on top. Add a
little more broth if needed, to make sure there is
enough to boil. Casserole bubbles up when baking. |
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Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
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Chicken Club Brunch Ring |
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Ingredients: |
1 Cup Mayonnaise
2 Tbsp. Fresh Parsley (snipped)
4 Slices Bacon (crisply cooked and chopped)
1 Medium Red Bell Pepper
1 Can (10 oz.) Chunk White Chicken (drained & flaked)
1 Cu- (4 oz.) Finely Shredded Swiss Cheese (divided)
2 Pkgs. (8 oz. each) Refrigerated Crescent Rolls |
2 Tbsp. Dijon Mustard
1 Tbsp. Onion (finely chopped)
2 Plum Tomatoes (thinly sliced)
2 Cups Shredded Lettuce |
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Instructions: |
Preheat oven to 375*. In a
1-qt. batter bowl, combine mayonnaise and mustard.
Snip parsley with kitchen shears. Chop onion with
food chopper. Add parsley and onion to mayonnaise
mixture; mix well. In classic 2-qt. batter bowl,
flake chicken with blender. Chop bacon with food
chopper. Add bacon, 3/4 cup of the cheese, and 1/3
cup of the mayonnaise mixture; mix well. Unroll
Crescent dough; separate into 16 triangles.
Arrange triangles in a circle on 13 inch round baking
stone with wide ends of triangles overlapping in the
center and points toward the outside. There should
be a 5-in diameter opening in the center of the stone.
Using a medium, stainless steel scoop, and scoop chicken
mixture evenly onto widest end of each triangle.
Bring outside points of triangles up over the filling
and tuck under wide ends of dough at center of ring.
Filling will not be completely covered. Slice
tomatoes using Vario-Slicer, cut slices in half.
Place 1 tomato half over filling between openings of
ring. Bake 20 - 25 minutes or until deep golden
brown. Remove from oven; immediately sprinkle with
remaining 1/4 cup cheese. Using v-shaped cutter,
cut around bell pepper. Remove seeds and
membranes. Fill with remaining mayonnaise mixture,
place in center of ring. Arrange lettuce around
pepper. To serve, cut with Slice-N-Serve.
Yields: 8 servings. |
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Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
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Chicken Frances (Loftin Cook) |
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Ingredients: |
1 Can Cream of Mushrooom Soup
1 Small Container Sour Cream
Parmesan Cheese |
Boneless Chicken Breasts
Canadian Bacon |
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Instructions: |
Spray baking dish with Pam and layer
bacon in bottom of dish. Put chicken on top of
bacon. Mix together soup and sour cream.
Pour over chicken. Sprinkle Parmesan Cheese on
top. Bake at 350* for one hour. |
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Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman;
niece of Frances Loftin Cook) |
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Chicken Pie (Melt in Your Mouth) |
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Ingredients: |
2 1/2 or 3 lb. Fryer
1/2 tsp Pepper
1 Cup Buttermilk
1 Stick Melted Margarine |
1 Can Chicken Soup
1 tsp. Salt
2 Cups Chicken Broth
1 Cup Self-Rising Flour |
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Instructions: |
Bone chicken and discard skin.
Put chicken into a greased 13 x 9 x 2 inch pan.
Boil chicken broth and soup. Pour over chicken.
Mix margarine, salt, pepper, flour and buttermilk
thoroughly. Spoon on top of chicken and bake at
425* for 30 minutes, or until brown. |
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Submitted by: Frances
Loftin Cook (daughter of Alonzo Lester Loftin) |
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Chicken Salad |
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Ingredients: |
1 Chicken
Celery (Chopped finely)
Mayonnaise |
2 boiled Eggs (chopped)
Sweet salad cubes
Salt & Pepper (to taste) |
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Instructions: |
Cook chicken, pick off the bone and
chop as fine as you desire. Mix all ingredients
with chicken. |
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Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
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Company Chicken |
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Ingredients: |
1 Pkg. Chicken Breasts (boneless &
skinned)
1 8 oz. box Cheddar Cheese Crackers ("Cheeze-It") |
1 Stick "Land O Lakes" Margarine
1 Pint Sour Cream |
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Instructions: |
Heat oven to 350*. Put crackers
into blender or crush in plastic freezer bag with
rolling pin. Spray glass dish with Pam and melt
margarine in the dish. Dip or baste chicken in
sour cream, then roll in cheese cracker crumbs.
Lay chicken in melted margarine, then turn buttered side
up. Bake uncovered at 350* for one hour or until
done. |
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Note: I sometimes use
chicken breast filets and only 3/4 stick of margarine,
and bake for 45 minutes or until done. This is one
of my family's favorite dishes. Recipe was given
to me by my Mother-in law, Hazel Setzer. |
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Submitted by: Linda
Lee Setzer (daughter of Sadie Loftin Lee) |
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Daisy Pearl's Poor Man's Country
Style Steak |
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Ingredients: |
1-2 lbs. Hamburger
Milk |
Flour
Salt & Pepper (to taste) |
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Instructions: |
Make hamburger into patties.
Fry in a small amount of cooking oil until done.
Remove burgers from frying pan. Add flour, milk,
salt & pepper to pan and cook until you get the color
and consistency desired. Put burgers back in
frying pan and cook a few more minutes until burgers are
hot again. |
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Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
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Dumplings |
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Ingredients: |
4 Cups Chicken Broth (or 2 cans of
broth)
1 Stick of Margarine
4 Cans of Biscuits (broken into small pieces) |
4 Cups Water
1 tsp Black Pepper |
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Instructions: |
Bring broth and water to boil in
large pot. Add margarine and black pepper.
Add pieces of dough, stir occasionally. Keep
boiling until all dough is in. Turn heat to low to
keep warm. |
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Note: These dumplings
are good with chicken or turkey. |
Note: This recipe was
given to my by my mother-in-law, Thelma Howard. |
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Submitted by: Mechelle
Loftin Howard (daughter of Theodore Davis Loftin) |
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Elephant Stew |
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Ingredients: |
1 medium sized elephant
Salt & Pepper (to taste) |
2 Rabbits, optional
Brown gravy (LOTS) |
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Instructions: |
Cut elephant into bite size pieces.
This should take about 2 months. Reserve the
truck, you will need something to put the pieces in.
Add enough brown gravy to cover. Cook on kerosene
stove for about 4 weeks at 465*. This will serve
3,800 people. If more is expected, the 2 rabbits
may be added. DO this only if necessary, as most
people do not like to find "hare" in their stew. |
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Submitted by: Matthew
Brotherston (grandson of Peggy Loftin Brotherton)
(great-grandson of Theodore "Speedo" Roosevelt Loftin) |
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Italian Beef
Slow Cooker Recipe |
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Ingredients: |
3 - 5 lbs. Boneless Beef Roast
1tsp Italian Seasoning
1 tsp. Dill
1/2 tsp. Cayenne
1 Cup Water |
1 Pkg. Onion Soup Mix
1 tsp Chopped Garlic
1 tsp. Basil
1/2 tsp. Salt & Pepper |
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Instructions: |
Cook on high for one hour.
Reduce heat to low and cook 8+ hours. Shred beef
and return to liquid until ready to serve. Serve
on crisp rolls. |
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Note: Delicious! This
recipe is from our son Steve's wife. They live in
North Grafton, MA |
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Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
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Lasagna Italiano |
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Ingredients: |
1 lb. Ground Beef
1/2 Cup Chopped Onion
1 (16 oz.) Can TOmato Paste
1 1/2 Cup Water
2 tsp. Salt
2 (6 oz.) Pkg. Kraft Grated Cheese
(Mozzarella & Parmesan) |
1/4 tsp. Pepper
8 oz. Lasagna Noodles (cooked & drained)
1 lb. Ricotta or Cottage Cheese
1 Garlic Clove (minced)
3/4 tsp. Oregano leaves |
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Instructions: |
Brown meat and drain. Add onion
and cook until tender. Stir in tomato paste, water
and seasonings. Cover and simmer 30 minutes.
Spray a 11 3/4 x 7 1/2 inch baking dish with Pam.
Layer half of the noodles, meat sauce, Ricotta cheese,
Mozzarella cheese and Parmesan cheese. Repeat
layers. Sprinkle with Mozzarella cheese and
Parmesan cheese on top. Bake at 375* for 30
minutes. Let stand for 10 minutes before serving.
Makes 6 to 8 servings. |
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Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
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Marie Loftin's Chili |
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Ingredients: |
2 lbs. Hamburger Meat
1 1/2 Tbsp. Chili Powder
2 Tbsp. A1 Sauce
1 Cup Tomato Ketchup |
2 Medium Onions (Chopped fine)
1 1/2 tsp. Paprika
2 Tbsp. Worcestershire Sauce
Texas Pete Hot Sauce (as desired) |
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Instructions: |
Scramble meat real good in a large
pan. Add salt and pepper. Stir until meat is
lightly cooked brown. Do not over cook. Then
add onions with your meat - stir until onions are
cooked. Add in other ingredients and cook until
done. |
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Submitted by: Mechelle
Loftin Howard (daughter of Theodore Davis Loftin)
Submitted by: Peggy Loftin Brotherton (daughter of
Theodore Roosevelt Loftin) |
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Marie Loftin's Sloppy Joes |
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Ingredients: |
1 lb. Hamburger
1/2 Cup Ketchup
1 Tbsp. Chili Powder
Dash Worcestershire Sauce |
1 Onion (chopped)
2 Tbsp. Mustard
Dash of Sugar
Salt & Pepper (to taste) |
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Instructions: |
Brown hamburger and pour off grease.
Add onion and remaining ingredients. Simmer until
done. May need to add a little water. |
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Submitted by: Mechelle
Loftin Howard (daughter of Theodore Davis Loftin)
Submitted by: Peggy Loftin Brotherson (daughter of
Theodore Roosevelt Loftin) |
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Pork Roast With Apple Glaze |
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Ingredients: |
Rub Roast Mixture
1 Tbsp. Flour
1 tsp. Dry Mustard
1 tsp. Salt
1/4 tsp. Pepper |
Glaze
2 Cups Applesauce
1/4 Cup Brown Sugar
1/4 tsp. Cinnamon
1/4 tsp. Ground Cloves |
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Instructions: |
Mix the rub roast ingredients above
and rub the roast with the mixture. Roast should
be baked (covered) at 35 - 40 minutes per pound in a
350* oven. One hour before the roast is done,
prepare glaze and put it on the roast. Return
roast to oven and continue baking for one hour. |
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Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
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Rice and Beef Casserole |
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Ingredients: |
1 lb. Ground Beef
1 Cup Pre-Cooked Rice (almost done)
1 Pkg. Dry Onion Soup Mix
1 Cup Green Onion (chopped - optional) |
1 Can Cream of Mushroom Soup
1 Cup Water
Salt & Pepper (to taste) |
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Instructions: |
Crumble uncooked burger into a
buttered 2 1/2 qt. casserole dish. Sprinkle with
pre-cooked rice and dry onion soup mix. Blend
together the soup and water. Pour over rice.
Sprinkle with sliced green onions. Cover and bake
at 350* for one hour. |
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Note: You can
substitute small boneless uncooked pieces of chicken for
the beef. |
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Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
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Sweet & Sour Meatballs |
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Ingredients: |
1 lb. Ground Beef
1/2 Cup Milk
1/2 Cup Water
1 tsp. Salt
3 Tbsp. Sugar
1/4 Cup Green Pepper (chopped) |
1 Cup Bread Crumbs
1/2 Cup Ketchup
1/4 Cup Vinegar
1/4 tsp. Petter
1/2 Cup Onions (chopped)
1 1/2 Tbsp. Worcestershire Sauce |
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Instructions: |
Make meat balls from ground beef,
bread crumbs and milk. Brown meatballs on stovetop
and set aside. Mix sauce together (remaining
ingredients) and pour over meatballs. Heat
Meatballs and sauce together on stovetop for 30 - 35
minutes or until done.. |
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Submitted by: Curtis &
Carolyn Loftin (son & daughter-in-law of Sam William
Loftin) |
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Tallerine (Texas Hash) |
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Ingredients: |
2 lbs. Hamburger
1 1/2 Cups Uncooked Macaroni
2 Cups Sharp Cheddar Cheese (grated)
2 Cans Tomatoes |
1 Medium Onion (chopped)
2 Cans Whole Kernel Corn
Salt & Pepper (to taste) |
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Instructions: |
Brown hamburger and onions.
Salt and pepper to taste. Pour off grease.
Add corn, tomatoes and macaroni. Add enough water
to cook the macaroni. Cook over medium heat until
macaroni is done. Mixture should not be soupy when
finished cooking. Stir often to stop macaroni from
sticking. Remove from burner and sprinkle cheese
over top of mixture. Cover with lid. Serve
when cheese has melted. |
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Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
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Thanksgiving Dressing for Turkey or
Chicken |
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Ingredients: |
1 Stick of Margarine (melted)
1 Can Cream of Celery Soup
Several Celery Sticks (chopped)
1 (16 oz.) Bag of Pepperidge Farm Stuffing Mix |
1 Can Cream of Chicken Soup
2 Cans of Water
1 Small Onion (chopped)
2 Eggs (beaten) |
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Instructions: |
Heat on stove top: Margarine, Cream
of Chicken Soup, Cream of Celery Soup, Water (a little
more water if needed). Cook onion and celery until
tender. Add the eggs to dressing mix. Add a
little Turkey or Chicken pieces, picked off the bone.
Add remaining ingredients to dressing mixture.
Makes two 9 x 13 pans. Bake at 350* until done.
The meat can be left out. It's good either way. |
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Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
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Thanksgiving Turkey |
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Ingredients: |
1 Reynolds Oven Bag
Several Celery Sticks
Crisco Oil |
1 Heaping Tbsp. Flour
1 Small Onion |
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Instructions: |
Sprinkle flour in bottom of bag.
Put in the celery sticks and onion. Grease turkey
with Crisco Oil and place inside the bag. Bake
325* until done. |
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Note: Can also be used
for chicken. |
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Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
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Ida Loftin celebrates her birthday in the late 1940s |
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Soups |
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Golden Cream of Potato Soup |
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Ingredients: |
6 Cups Red Potatoes (peeled &
cubed)
1 Cup Carrot (scrapped & thinly sliced)
1/2 Cup Onion (finely chopped)
1 tsp. Salt
3 Cups Milk (divided)
3/4 Lb. Kraft Deluxe Cheese |
2 Cups Water
1 Cup Celery (sliced)
2 tsp. Dried Parsley Flakes
1/2 tsp. Pepper
1/4 Cup All Purpose Flour |
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Instructions: |
Combine potatoes, water, celery,
carrot, onion, parsley flakes, slat, pepper, and milk in
a Dutch-Oven and bring to a boil. Cover, reduce
heat and simmer 7 -8 minutes or until vegetables are
tender. Gradually stir 1/4 cup milk into flour
making a smooth paste. Stir into soup. Add
remaining 2 3/4 cups of milk and cheese. Cook over
medium heat until soup is thickened. Yield: 8
cups. |
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Note: This recipe was
given to me by my sister-in-law, Hassie Murray |
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Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
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Potato Soup 1 |
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Ingredients: |
4 Cups Potatoes (diced)
1 Cup Chicken Stock
1/4 Stick of Butter
1 Tbsp. Instant Potato Flakes
Grated Cheese
Salt, Pepper & Tabasco (to taste) |
1 Cup Water
2 Cups Whole Milk
1 Cup Half & Half
Green Onion (sliced)
Sour Cream |
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Instructions: |
Cook potatoes is water, chicken
stock, salt and pepper for 10 - 15 minutes or until
tender (do not drain). With potato masher, mash potatoes
slightly. Add milk, butter, Half & Half, and
instant potato flakes. Heat thru, but do not boil.
Spoon into bowl and top with cheese, sour cream, green
onions and Tabasco sauce. |
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Submitted by: Tina
Peeler Cloninger (daughter of Joe Connor Peeler)
(granddaughter of Thelma Loftin Connor Lanier) |
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Potato Soup 2 |
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Ingredients: |
6 Potatoes (peeled & cut into bite
size pcs.)
1 Carrot (peeled & sliced)
4 Chicken Bouillon Cubes
5 Cups Water
1/4 tsp. Pepper
1 (13 oz.) Can Evaporated Milk |
2 Onions (chopped)
1 Stalk Celery (sliced)
1 Tbsp. Parsley Flakes
1 tsp. Salt
1/3 Cup Butter
Chopped Chives |
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Instructions: |
Put all ingredients except evaporated
milk and chives in Crock-Pot. Cover and cook on
low 10 - 12 hours (High: 3 - 4 hours). Stir in
evaporated milk during last hour. If desired, mash
potatoes before serving. Serve topped with chopped
chives. (If using 2-qt. Crock-Pot, reduce this
recipe by half.) |
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Note: We especially
like this recipe. |
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Submitted by: Willard
White (husband of Helen Loftin White, daughter of Arthur
Lee Loftin) |
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Taco Soup |
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Ingredients: |
2 -3 lbs. Hamburger (browned &
drained)
1 Medium Onion
1 Can Rotel Tomatoes
1 Can Beef Broth |
1 Pkg. Taco Seasoning
1 Pkg. Ranch Dressing
1 Can Mexican Diced Tomatoes
1 Can Each: Pintos, Red Beans or Black Beans, Corn |
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Instructions: |
Mix all ingredients together, simmer
for 1 - 3 hours. Serve with Sour Cream, Cheddar
Cheese and Tortilla Chips. |
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Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
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William Alexander Loftin Family |
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Vegetables, Salads and
Sides |
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Aunt Cordie Loftin Wilson's Squash
Casserole |
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Ingredients: |
5 - 6 Squash or 1 Can Squash
1 tsp. Sugar (if using canned squash)
Small Onion (chopped)
Cracker Crumbs |
Cheese
1 Egg
1/2 Stick Margarine
Salt (to taste) |
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Instructions: |
Cook, drain, and mash squash and
onion. Add other ingredients and add spread in a
baking dish. Bake 350* until done.. |
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Note: This recipe was
given to me by Aunt Cordie Loftin Wilson (daughter of
William Alexander Loftin) |
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Submitted by: Faye
Brotherton Dellinger (daughter of Peggy Loftin
Brotherton) |
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Ann Mayhew Miller's Slaw |
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Ingredients: |
1 Large Head of Cabbage
Small Cucumbers (sliced)
Bell Pepper (chopped)
1 Large Bottle of Zesty Italian Dressing |
Onions (chopped)
Radishes (sliced)
Salt & Pepper (to taste) |
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Instructions: |
Grate cabbage, add remaining
ingredients and mix. Let sit for a few hours
before serving. |
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Note: This recipe was
given to me by my sister, Ann Mayhew Miller. |
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Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
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Baked Beans N'Bacon |
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Ingredients: |
9 Slices Bacon (about 1/2 lb.)
1 (16 oz.) Can Hunt's Tomato Paste
2/3 Cup Dark Brown Sugar (packed)
2 Tbsp. Red Wine Vinegar
1 1/2 tsp. Dry Mustard |
1 Cup Onion (chopped)
4 (16 oz.) Cans Pork-n-Beans
1/3 Cup Dark Molasses
1 Tbsp. Worcestershire Sauce |
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Instructions: |
Mix all ingredients except bacon and
pour into baking dish sprayed with Pam. Lay bacon
slices across the top and bake at 300* for 2 1/2 hours.
Makes 12 (3/4 cup) servings. |
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Note: I use apple
cider vinegar instead of red wine vinegar. I also
use French's Mustard, if I don't have dry. |
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Submitted by: Linda
Lee Setzer (daughter of Sadie Loftin Lee) |
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Baked Beans or Chili Beans |
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Ingredients: |
1 Tbsp. Oil
1 Small Onion (chopped)
2 Cans Tomato Soup
Salt & Pepper (to taste) |
1 lb. Hamburger (more or less)
2 Cans Pinto Beans
1/2 tsp. Chili Powder (more if desired)
Sugar, Mustard, Worcestershire Sauce (as much as
desired) |
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Instructions: |
Brown meat and onion in oil.
Drain off liquid. Add Pinto Beans, Tomato Soup,
Chili Powder, Salt, Pepper, etc. Mix together and
cook covered on low for 45 minutes or until done.
Eat with Crackers. |
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Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
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Broccoli Casserole |
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Ingredients: |
1 (22 oz.) Pkg. Frozen Broccoli
Spears
2 Large Eggs (beaten)
1/2 Cup Onion (finely chopped)
3/4 Cup Pepperidge Farms Herb Stuffing Mix
1 (10 1/4 oz.) Can Cream of Mushroom Soup (undiluted) |
1 Cup Cheddar Cheese (4 oz.)
1/2 Cup Mayonnaise
2 Tbsp. Butter (melted)
|
|
Instructions: |
Cook broccoli according to pkg. and
drain> Arrange broccoli in a lightly greased 11 x
7 x 1/2 inch baking dish. Mix onions, eggs, soup
and mayonnaise together. Pour over broccoli.
Sprinkle cheese over and mix butter with stuffing and
put on top. Bake 350* for 30 minutes. |
|
Note: I use
"Land-O-Lakes" Margarine instead of butter. I also
use undiluted Cream of Chicken Soup instead of Mushroom
Soup. |
|
Note: This recipe was
give to me by my Mother-in-Law, Hazel Setzer |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Cabbage Casserole |
|
Ingredients: |
1 Stick Margarine
1 1/2 Cups Corn Flakes
1/4 tsp. each of Salt & Pepper
1 Can Cream of Celery Soup |
1/2 Cup Chopped Onion
4 Cups Shredded Cabbage
1/2 Cup Mayonnaise
2 Cups Shredded Cheese |
|
Instructions: |
Melt margarine in a large Pyrex
baking dish. Pour Corn Flakes on top of margarine,
spread cabbage and onion over Corn Flakes. Top
with shredded cheese. Bake at 350* for 30 - 45
minutes until bubbly. |
|
Note: This is always a
bit hit at dinner |
|
Submitted by: Faye
Brotherton Dellinger (daughter of Peggy Loftin
Brotherton) |
|
|
|
|
Cauliflower Casserole |
|
Ingredients: |
1 Medium Head of Fresh Cauliflower
(broken into pieces)
1 Cup Shredded Cheese (Cheddar or American)
1/4 Cup each of Green and Red Pepper (chopped or
julienne) |
1 Cup Sour Cream
1 tsp. Salt
|
|
Instructions: |
Cool Cauliflower approximately five
minutes and drain. Mix the remaining ingredients
together and mix with cooked cauliflower. Spread
1/4 cup of grated Parmesan Cheese on top and bake at
325* for 30 minutes or until heated. |
|
Note: Makes a very
appetizing and pretty casserole for the holidays. |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Cheesy Corn |
|
Ingredients: |
3 (17 oz.) pkgs. Frozen Corn
1 (8 oz.) Cream cheese (cubed)
3 Tbsp. Water
2 Tbsp. Sugar (I use 3 Tbsp.) |
1/4 Cup butter (cubed)
3 Tbsp. Milk
6 Slices American Cheese (cut into squares)
|
|
Instructions: |
Combine all ingredients in slow
cooker. Mix well. Cover and cook on low for four
hours or until heated through and the cheese is melted. |
|
Note: This is very
good. Taste like creamed corn. |
|
Submitted by: Frances
Loftin Cook (daughter of Alonzo Lester Loftin) |
|
|
|
|
Daisy Pearl's Hot Slaw |
|
Ingredients: |
1 Medium Cabbage Head
2 Tbsp. Bacon Drippings
1/3 Cup Water
Salt & Pepper (to taste) |
1/2 Cup Sour Cream
1 Tbsp. Sugar
2 tsp. Vinegar |
|
Instructions: |
Cut cabbage into small pieces.
Put drippings in pot and add cabbage. Fry for 2
minutes. Add water. Cover and simmer until
cabbage is tender. Mix together sugar, salt,
vinegar and sour cream. Pour over cabbage and
simmer for five minutes or until hot. |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Fresh Greens |
|
Ingredients: |
Fresh Greens (it takes a lot to
make a pot)
Salt and Pepper (to taste) |
Side Meat |
|
Instructions: |
Fry side meat in a pan until done.
Remove meat from skillet. Have greens in a pot
with a small amount of water. Add meat grease to
pot with greens (or instead of meat grease, you can use
2 Tbsp. Olive Oil). Cook on medium heat for 30 -
45 minutes, adding salt and pepper half way thru
cooking. |
|
Note: Tis is good with
hot pepper juice poured on before eating. |
|
Submitted by: Mechelle
Loftin Howard (daughter of Theodore Davis Loftin) |
|
|
|
|
Fried Green Tomatoes |
|
Ingredients: |
3 - 4 Medium Sized Green Tomatoes
1 Tbsp. Salt
1 Egg (beaten) |
3/4 Cup Yellow Corn Meal
1/2 Tbsp. Black Pepper
|
|
Instructions: |
Slice tomatoes 1/2 inch thick.
Dip first in beaten egg. Then dip in mixture of
corn meal, salt and pepper. Fry in hot oil until
nicely browned on both sides. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Green Bean Casserole |
|
Ingredients: |
3/4 Cup Milk
1 Can Cream of Mushroom Soup
1 1/3 Cups French's Fried Onions |
1/8 tsp. Pepper
2 Cans Green Beans (drained)
1 tsp. Soy Sauce |
|
Instructions: |
In 1 1/2 quart casserole dish, mix
all ingredients, except 2/3 cup fried onions. Bake
30 minutes 350*, stir. Top with the remaining 2/3
cup onions and bake for 5 minutes or until onions are
golden. |
|
|
|
Submitted by: Mechelle
Loftin Howard (daughter of Theodore Davis Loftin) |
|
|
|
|
Lime Salad |
|
Ingredients: |
1 (13 oz.) Container of Cool Whip
1 Small Carton Cottage Cheese (small curd)
1 Large Can Crushed Pineapple (drained) |
1 Cup Pecans (chopped)
1 Small Box Lime Jell-O (dry) |
|
Instructions: |
Mix all ingredients together, put in
glass dish and refrigerate. If desired, serve on
bed of lettuce. |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Marinated Bean Salad |
|
Ingredients: |
1 (15 oz.) Can English Peas
(drained)
1 (11 oz.) Can White Shoe Peg Corn (drained)
1 (15 oz.) Can French Style Green Beans (drained)
4 - 5 Stalks of Celery (chopped)
1 Green Pepper (diced)
1 (2 oz.) Jar Pimentos (drained)
1 Medium Onion (chopped) |
Marinade Ingredients:
1 1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 Cup Vegetable Oil
1/2 Cup Water
1 Cup Vinegar
1 1/2 Cups Sugar (I use Splenda) |
|
Instructions: |
Combine vegetables in a medium size
bowl. In another bowl, combine marinade
ingredients and heat in microwave until sugar is
dissolved. (Using Splenda, I do not heat in
microwave, just stir well). Pour over vegetables
and refrigerate for 24 hours before serving. |
|
Note: This is an old
recipe, just one I fix to take for special occasions. |
|
Submitted by: Yvonne
LoftiN Bryson (daughter of Roy Henry Loftin) |
|
|
|
|
Marinated Slaw |
|
Ingredients: |
1 Large Head of Cabbage
1/2 Green Sweet Pepper
1 Cup Vinegar
1 tsp. Celery Seed
1 tsp. Salt |
1 Medium Onion
1 cup Sugar
3/4 Cup Salad Oil
1 tsp. Dry Mustard |
|
Instructions: |
Chop onion, green pepper and cabbage
and sprinkle with sugar. Set aside. Heat
Vinegar, oil and celery seed, mustard and salt.
Let come to a boil. Remove from heat and pour over
cabbage and onion. Do not stir. Cover and
put in refrigerator over night. Stir the next
morning. Place in air tight jar and put back into
refrigerator. Stores indefinitely. |
|
Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
|
|
|
Nannie Loftin Martin's Hot Slaw |
|
Ingredients: |
1 Medium Head Cabbage (shredded)
1/2 Stick Margarine
1 Pint Sour Cream |
1 Tbsp. Bacon Fat
1/4 Cup Vinegar |
|
Instructions: |
Cook cabbage in bacon fat and
margarine, uncovered, until done. To sour cream,
add sugar and vinegar. Let come to boil, stir
while cooking. Add a little water, if necessary.
Pour over cabbage. Add salt to taste. |
|
Submitted by: Wadine
Martin Smith (daughter of Nannie Loftin Martin) |
|
|
|
|
Pam Herman Sigmon's Baked Beans |
|
Ingredients: |
1 Large Can Pork-N-Beans
1 Cup Brown Sugar
1 lb. Hamburger (fried & drained)
1 Can each: Pintos, White Beans, Limas,
Kidney Beans (regular sized cans) |
1 medium Onion (chopped)
1 1/2 Cup Log Cabin Syrup
1/2 lb. Bacon (fried crisp, crumbled) |
|
Instructions: |
Combine all ingredients in large
baking dish. Bake at 350* for 1 1/2 hours. |
|
Note: This recipe
makes a large quantity. |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Pea Salad |
|
Ingredients: |
1 Large Can Green Sweet Peas
3 Boiled Eggs
Salt & Pepper (to taste)
Can Use Green Pepper and Celery (if desired) |
1 Medium Onion
1 Tbsp. Mayonnaise |
|
Instructions: |
Chop coarsely all vegetables.
Mix with mayonnaise, salt & pepper. Chill and serve.. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Pink Salad |
|
Ingredients: |
2 pkgs. Peach Jell-O
1 pkg. Dream Whip (Whipping Cream)
Dash of Salt |
2 (3 oz.) pkgs. Cream Cheese
1 Large Can Pears |
|
Instructions: |
Drain juice from pears into measuring
cup. Add water to juice to make 2 cups. Put
in a small sauce pan. Add dash of salt. Het
until boiling and add Jell-O. Stir until dissoved.
Let stand until almost jelled. (I put mine in the
refrigerator after it has cooled a little) Let
cream cheese come to room temperature. When Jell-O
is almost ready, mix Dream Whip in a small mixer bowl
according to directions, but omit the vanilla. Use
the same beaters with cream on them and beat the cream
cheese in large mixer bowl. Add pears; beat until
fine. Add Jell-O mixture. Beat at low speed.
Fold in Whipping Cream. Put in large mold of a 9 x
13 inch dish. Gel. |
|
Note: To make a green
salad, use two pkgs. of Lime Jell-O. To make a
pinker salad, use 1 box of lime and 1 box of mixed
fruit. |
|
Submitted by: Wadine
Martin Smith (daughter of Nannie Loftin Martin) |
|
|
|
|
Potato Casserole |
|
Ingredients: |
1st Step - Mixture
1 (32 oz.) Frozen Hash Browns
2 Cans Cream of Chicken Soup
1 tsp. Salt
1/2 Cup Melted Butter
1 (8 oz.) Sour Cream
1/2 tsp. Pepper
3/4 Cup Kraft Deluxe American Cheese (grated) |
2nd Step - Topping
1/2 Cup Melted Butter
2 Cups Bread Crumbs |
|
Instructions: |
Mix all ingredients in order.
Spoon into greased dish sprayed with Pam. Sprinkle
topping over the mixture. Bake at 350* for one
hour. |
|
Note: I sometimes make
this dish and do not put the topping on it. It is
really an easy dish to make and take to dinners and is
very good. |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Potato Salad |
|
Ingredients: |
6 - 8 Medium Potatoes (peeled &
diced)
2 Tbsp. Pickles or Picle Relish
1/4 Cup Celery (chopped) |
1 Tbsp. Celery Salt
1 Onion (chopped)
Mayonnaise
Mustard |
|
Instructions: |
Cook potatoes in water just until
done (not cooked to pieces). Drain and add salt to
taste. Can use Green and Red Pepper, Carrots
(finely chopped). Use enough mayonnaise and 1/4
tsp. mustard to hold salad together. |
|
Submitted by: Mechelle
Loftin Howard (daughter of Theodore Davis Loftin) |
|
|
|
|
Roasted Tators |
|
Ingredients: |
Potatoes (sliced into wedges)
Olive Oil (enough to grease potatoes) |
Emeril's Original Essence
Rosemary (dried or fresh) |
|
Instructions: |
Place potatoes on a cookie sheet with
oil (getting oil on all sides). Sprinkle Emeril's
Original Essence and rosemary (to taste) Bake 350* until
tender inside, but slightly browning and slightly crisp
outside. |
|
Submitted by: Faye
Brotherton Dellinger (daughter of Peggy Loftin
Brotherton) |
|
|
|
|
Squash Bisque |
|
Ingredients: |
6 - 7 Yellow Squash
1 Onion
Salt & Pepper (to taste)
1 Tbsp. Flour
1/4 Stick Butter
1 Cup Heavy Cream
1/4 Cup Milk
1 Can Chicken Stock |
Topping:
Sour Cream
1 Tbsp. Butter
Grated Cheese |
|
Instructions: |
Cook squash in water until tender and
drain. In a sauce pan, melt 1 Tbsp. butter.
Add onion and sauté until tender. Add cooked
mashed squash, butter, chicken stock, cream and salt &
pepper. Bring to a boil on low. Mix flour
and milk and slowly add to squash mixture. Heat
thru. Serve with extra butter, sour cream and
cheese. |
|
Note: In the winter I
substitute Butternut Squash and add a pinch of Nutmeg.
It's yummy. |
|
Submitted by: Tina
Peeler Cloninger (daughter of Jo Connor Peeler)
(granddaughter of Thelma Loftin Connor Lanier) |
|
|
|
|
Squash Casserole |
|
Ingredients: |
10 - 12 Small Squash
2 Cans Cream of Mushroom Soup
2/3 Cup Sour Cream
1/3 Cup Dukes Mayonnaise
2 Cups Shredded Cheddar Cheese |
4 Sticks Margarine
1/2 Cup Water
Salt & Pepper (to taste)
1 Cup Fine Bread Crumbs |
|
Instructions: |
Slice squash into pieces. Cut
onions into slices. Bring water and margarine to a
boil. Put in squash, onions, salt and pepper.
Cook until close to being tender. Drain liquid.
Put squash and onions in bottom of casserole dish.
Preheat oven to 350*. Mix together Cream of
Mushroom Soup, Sour Cream, Mayonnaise and 1 Cup of
Cheddar Cheese. Spread over squash mixture.
Sprinkle another cup of cheese on top. Sprinkle
finely grated or crushed breadcrumbs over cheese.
Bake uncovered for 35 - 45 minutes until bubbling hard. |
|
Note: For a smaller
casserole, half the ingredients |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Sweet Potato Balls |
|
Ingredients: |
1 (29 oz.) Can Sweet Potatoes
(drained)
1/2 Stick Margarine
Corn Flake Crumbs |
1/2 Cup Sugar
1 Cup Cocomut
Marshmallows |
|
Instructions: |
Mash potatoes, sugar, margarine and
coconut. Chill until ready to make balls.
Make Potato balls with marshmallow in the middle.
Roll in Corn Flake crumbs. Put in baking dish.
Bake 350* until marshmallows start to melt. |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin) |
|
|
|
|
Vegetable Casserole |
|
Ingredients: |
1 Can Mixed Vegetables (drained)
1 Medium Onion (chopped)
1 Can Mushroom Soup (I use low fat)
1 Can Sliced Water Chestnuts (drained & rinsed) |
1 pkg. Frozen Vegetables
1 Cup Mayonnaise (I use light)
Salt & Pepper (to taste)
1 Can French Fried Onions |
|
Instructions: |
Mix together (except for French Fried
Onions) and bake covered at 350* for 30 - 45 minutes.
Remove foil and cover with 1 can French Fried Onions.
Brown for 2 - 5 minutes. You can also use cracker
crumb. |
|
Note: This is much
better if made and refrigerated overnight |
|
Submitted by: Wadine
Martin Smith (daughter of Nannie Loftin Martin) |
|
|
|
In
the 1970s, the Loftin Family Reunion was held at the Balls Creek
Campground,
in Catawba County, NC |
|
|
|
|
Desserts |
|
|
|
Annie Ruth Loftin's Banana
Blueberry Pie |
(wife of Oscar Sherrill Loftin) |
|
Ingredients: |
1 Cup Sugar
Bananas (to bill bottom of Shell
1 Can Blueberry Pie Filling |
8 oz. Cream Cheese (softened)
2 baked pie shells
Box of Dream Whip |
|
Instructions: |
Mix Dream Whip according to package.
Add sugar and cream cheese, beat until smooth.
Place sliced bananas, to fill pie shell bottoms.
Pour Dream Whip mixture over top of bananas. Top
with Blueberry Pie Filling. Chill. |
|
Note: Aunt Annie Ruth
gave me this recipe in the mid 1960's. |
|
Submitted by: Faye
Brotherton Dellinger (daughter of Peggy Loftin
Brotherton) |
|
|
|
|
Apple Dumplings |
|
Ingredients: |
5 Cooking Apples (Golden Delicious
is good)
1 Cup Water
1 Can Biscuits |
1 Cup Sugar
1 Stick Margarine
|
|
Instructions: |
Roll out biscuit dough. Flatten
until dough is thin. Cut up apples. Wrap
dough around apples. Place in 9 x 13 inch greased
baking pan. Melt sugar and margarine with water.
Pour over dumplings. Bake at 350* until golden
brown and sauce thickens. Best served warm with
ice cream. |
|
Submitted by: Frances
Loftin Cook (daughter of Alonzo Lester Loftin) |
|
|
|
|
Apple Pie |
|
Ingredients: |
|
Your favorite crust recipe or ready made refrigerated
crust of choice.
2 crusts are required. Glass pie dish |
|
For Filling:
8 apples sliced (4 Courtland & 4 McIntosh)
(or 4 Granny Smith & 4 Gala)
1 Tbsp. Flour
1 tsp. Cinnamon |
3/4 Cup Sugar
Dot of Butter
1 Tbsp. Skim Milk |
|
Instructions: |
Preheat oven to 350* R. Slice
apples thin. Mix sugar, cinnamon and flour.
Mix with apples & dot with butter. Cover with top
crust. Brush with skim milk. Remove any milk
that puddles on crust with paper towel. Slit top.
Bake approximately 1 hour. |
|
Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
|
|
|
|
Betty Loftin Abernathy's Chocolate
Pound Cake |
(Daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
Ingredients: |
1st Step - Cake Mixture
3 Cups Sugar
1 Cup Crisco
6 Eggs
1 Cup Milk
3 Cups All Purpose Flour
3 Tbsp. Cocoa
1/4 tsp. Salt
1/2 tsp. Baking Powder
1/2 tsp. Vanilla Flavoring |
2nd Step - Icing
2 Sticks Margarine (softened)
1 Box 10X Powdered Sugar
5 - 6 Tbsp. Cocoa
|
|
Instructions: |
1st Step - Cake Mixture
Cream together sugar and Crisco. Add one egg at a
time. Continue to mix, add milk. Sift
together 3 times: flour, cocoa, salt and baking powder,
then add to mixture. Add vanilla flavoring.
Bake at 300* for 1 to 1 1/2 hours. Let cool. |
|
2nd Step - Icing
Beat margarine, powdered sugar and cocoa. This
makes a thick icing. If too stiff, add 1 - 2 tsp.
milk. |
|
Submitted by: Peggy
Loftin Brotherton (sister to Betty Loftin Abernathy) |
|
|
|
|
Big Mama's Apple Cake |
|
Ingredients: |
3 Cups Tart Apples
1 1/4 Cups Oil
2 Cups Sugar
1 tsp. Each: Cinnamon & Allspice
1 Cup Chopped Walnuts or Pecans |
1 tsp. Each: Salt & Soda
1 tsp. Baking Powder
1 tsp. Vanilla
2 1/2 Cups All-Purpose Flour
3 Eggs |
|
Instructions: |
Peel and chop apples fine; set aside.
Pour oil, sugar and eggs into bowl and beat well. Sift
flour, salt, soda and baking powder together. Add
flour mixture to creamed mix and add vanilla; fold in
apples & nuts. Pour into tube pan. Bake in
350* oven for 1 hour or until toothpick comes out clean. |
|
Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
|
|
|
|
Blueberry Yum Yum |
|
Ingredients: |
1st Step - Crust
1 Stick Margarine
2 Cups Graham Cracker Crumbs
1/2 Cup Sugar
|
2nd Step - Filling
8 oz. Cream Cheese
8 oz. Whipped Topping
1/2 Cup Sour Cream
1/2 Cup Sugar
1 Can Blueberry Pie Filling (or cherry) |
|
Instructions: |
1st Step - Crust
Mix together and spread into bottom of 8 x 11 inch glass
baking dish. |
|
2nd Step - Filling
Whip the first four ingredients together until creamy.
Spread over the crumb crust. Top with pie filling.
Chill thoroughly. |
|
Submitted by: Frances
Loftin Cook (daughter of Alonzo Lester Loftin) |
|
|
|
|
Butter Pecan Cake |
|
Ingredients: |
1 Betty Crocker Super Moist
Pudding Cake Mix
1 Betty Crocker Coconut Pecan Frosting
4 Eggs
1/2 Cup Canola Oil |
3/4 Cup Water
1/3 Cup Self-Rising Flour
|
|
Instructions: |
Mix all ingredients together for 2 to
3 minutes. Bake in Bundt or Pound cake pan at 325*
for approximately 50 minutes or until firm. |
|
Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
|
|
|
|
Campmeeting Pound Cake |
|
Ingredients: |
1st Step - Cake Mix
3 Cups Plain Flour (sifted 3 times)
3 Cups Sugar (sifted)
1/2 Cup Crisco
2 Sticks Miracle Whip Margarine
5 Eggs
1 tsp. Vanilla Flavoring
1 tsp. Lemon Flavoring
1 Cup Milk |
2nd Step - Carmel Icing
1 Stick Margarine
1/4 Cup Canned Milk
1 Cup Brown Sugar
1 Box Confectioners Sugar
1 tsp. Vanilla Flavoring
|
|
Instructions: |
1st Step - Cake Mix
Cream Crisco and margarine. Add eggs, one at a
time, add flour, sugar and other ingredients. Start in
cold oven and do not open door until time is up.
Bake at 275* for one hour and 45 minutes. Can be
eaten plain without icing. |
|
2nd Step - Carmel Icing
Cook icing ingredients and bring to boil (hard).
Then add confectioner's sugar. Beat well.
Add vanilla. If it is too thick, add a little more
canned milk. Ice cake when cooled. |
|
Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
|
|
|
Carrot Cake |
|
Ingredients: |
2 Cups Plain Flour
2 tsp. Cinnamon
1 tsp. Salt
2 Small Jars Strained Baby Food Carrots
1 Stick Margarine, softened
8 oz. Cream Cheese, softened |
2 Cups Sugar
2 tsp. Baking Soda
1 1/2 Cups Oil
4 Eggs
1 Box Powdered Sugar
|
|
Instructions: |
Mix all cake ingredients together and
bake in a Pam-sprayed bundt pan for 40 - 45 minutes or
in a 13 x 9 inch pan for 35 - 40 minutes. After
cake is cool, cream sugar, margarine and cream cheese
until smooth and spread on cooled cake. |
|
Note: This is the best carrot cake I
have ever eaten: recipe comes from a very special lady
and co-worker. |
|
Submitted by: Carla
Brotherton (wife of Barry Brotherton & daughter-in-law
of Peggy Loftin Brotherton) |
|
|
|
|
Chess Pecan Pie |
|
Ingredients: |
2 Cups Brown Sugar
1 Stick margarine
1/2 Cup Sweet Milk |
3 tsp. Flour
2 Eggs
1 1/2 Cups Coconut & Pecans
1 Pie Shell |
|
Instructions: |
Mix ingredients and bake at 325* for
45 minutes. |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin)
Submitted by: Peggy Loftin Brotherton (daughter of
Theodore "Speedo" Roosevelt Loftin) |
|
|
|
|
Chocolate OR Lemon Pie |
|
Ingredients: |
1 Cup Milk
1 Cup Sugar
4 Tbsp. Flour
1 Sq. Chocolate or Juice of 3 Lemons |
4 Egg Yolks
1 Stick Butter
Pinch of Salt
Baked Pie Crust |
|
Instructions: |
Combine ingredients and cook until
thick. Pour into baked pie shell and top with
meringue or Cool Whip. |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Chocolate Pecan Pound Cake |
|
Ingredients: |
1 Box Devils Food Chocolate Cake
Mix
1 Can Coconut Pecan Icing
1/4 Cup Pecans (chopped)
1 Cup Water |
1/4 Cup Powdered Sugar
3/4 Cup Oil
4 Eggs
|
|
Instructions: |
Grease pan and sprinkle with powdered
sugar. Sprinkle chopped pecans in bottom of pan.
Combine cake mix, eggs, oil and water. Mix for two
minutes or until smooth. Add icing to batter.
Mix well and pour into pan on top of pecans. Bake
at 350* for 55 minutes or until done. |
|
Note: Tube Pan, Bundt
Pan or Sheet Pan may be used |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin) |
|
|
|
|
Chocolate Pound Cake |
|
Ingredients: |
2 Sticks Land-O-Lakes Margarine
1/2 Cup Crisco
3 Cups White Sugar
5 Large Eggs
3 Cups Red Band All-Purpose Flour |
1 Cup Sweet Milk
1 Tbsp. Vanilla
1/2 tsp. Baking powder
1/2 tsp. Salt
4 Tbsp. Cocoa |
|
Instructions: |
Cream margarine, Crisco and sugar.
Add eggs, one at a time; beat well. Add flour,
baking powder, salt and milk. Add Cocoa; Mix well.
Add vanilla; Mix well. Bake at 325* for 1 hour and
10 minutes. Bake in a greased and floured tube
pan. |
|
Icing |
Ingredients: |
1 3/4 Blocks Baker's Unsweetened
Chocolate
1 Box Powdered Sugar
1 1/2 tsp. Vanilla |
1 Stick Margarine
4 Tbsp. Milk
|
|
Instructions: |
Melt 1/4 stick margarine with
chocolate. Cool then add the rest of margarine
(softened) along with powdered sugar and milk. Add
vanilla flavoring last. Beat with mixer until
smooth. Put icing on cooled cake. |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Chocolate Sauce Cake |
|
Cake Ingredients & Instructions: |
|
1. Melt the following
in a Sauce Pan |
|
1 Stick Margarine
1/2 Cup Crisco |
4 Tbsp. Cocoa
1 Cup Water |
|
2. Mix the following
in a bowl and then add the Sauce Pan mixture |
|
2 Cups Self Rising Flour |
2 Cups Sugar |
|
3. Add 2 Beaten Eggs
and Mix well |
|
4. Add the following
and pour into greased cake pan |
|
1/2 Cup Buttermilk
1 tsp. Vanilla |
1 tsp. Soda
|
|
5. Bake at 350* for 30
minutes. |
|
Topping Ingredients
& Instructions: |
|
6. Melt the following in the same
Sauce Pan |
|
1 Stick Margarine
4 Tbsp. Cocoa |
6 Tbsp. Milk |
|
7 Stir in the
following, beat well and pour over hot cake in pan. |
|
1 Box Powdered Sugar |
1 tsp. Vanilla |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin) |
|
|
|
|
Coca Cola Salad |
|
Ingredients: |
1 Small Can Pineapple
1 Can Sweetened Black Cherries
1 Pkg. Each: Strawberry & Cherry Jell-O |
1 (8 oz.) Cream Cheese or Cottage
Cheese
1 Cup Pecans or Walnuts
12 oz. (1 1/2 cups) Coca Cola |
|
Instructions: |
1. Pour canned pineapple and black
cherries into bowl. Reserve juices and bring
juices to boil.
2. Dissolve strawberry and Cherry Jell-O and Cottage
Cheese (or cream cheese) into boiling juices.
3. Remove from heat and add 1 cup of Pecans (or walnuts0
and previous fruit.
4. Add 12 oz. (or 1 1/2 cups) Coca Cola.
Refrigerate. |
|
Note: Makes a
wonderful congealed fruit salad. |
|
Submitted by: Curtis &
Carolyn Loftin (son & daughter-in-law of Sam William
Loftin) |
|
|
|
|
Coconut Pineapple Pie |
|
Ingredients: |
1 Stick Margarine
2 Cups Sugar
1 Can Pineapple |
4 Eggs
1 Large Can Coconut
2 Pie Shells |
|
Instructions: |
Mix asugar and eggs, then the rest of
ingredients. Put into pie shells and bake at 350*
for 30 - 45 minutes. Makes two pies. |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin)
Submitted by: Lou Mayhew Loftin (wife of Theodore Davis
Loftin) |
|
|
|
|
Cookies for a Crowd |
|
Ingredients: |
2 Cups Shortening
2 Cups Packed Brown Sugar
2 Cups Sugar
4 Eggs
2 Cups Peanut Butter |
2 tsp. Vanilla
5 Cups All-Purpose Flour
2 tsp. Baking Soda
2 tsp. Salt
1/2 Cup Chopped Salted Peanuts (optional) |
|
Instructions: |
Cream shortening and sugars.
Add eggs, peanut butter and vanilla; mix well. Add
flour, baking soda and salt; mix well. Drop by
rounded teaspoonfuls 2 inch apart onto ungreased baking
sheets. Flatten with a fork if desired. Bake
at 350* for 10 - 12 minutes or until set. Yield:
10 dozen. |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Drop Sugar Cookies |
|
Ingredients: |
1 Cup - 1/2 shortening & 1/2
butter
1 Egg (beaten)
2 Ups Flour
1/2 tsp. Soda |
1 Cup WHite Sugar
1 tsp. Vanilla
1/2 tsp. Cream of Tartar
1/2 tsp. Salt |
|
Instructions: |
Cream shortening/butter, sugar, egg
and vanilla. Sift together flour, soda, cream of
tartar and salt. Add to creamed mixture.
Form into balls the size of small walnuts. Dip in
sugar and Press down on cookie sheet with fork.
Bake at 325* for 8 - 10 minutes. |
|
Submitted by: Lou
Mayhew Loftin (daughter of Theodore Davis Loftin) |
|
|
|
|
Easy Bake Cake |
|
Ingredients: |
1 Box Butter Pecan Cake Mix
1 Can Coconut Pecan Frosting
4 Eggs |
3/4 Cup Oil
1 Cup Water |
|
Instructions: |
Beat eggs, oil and water. Add
cake mix and beat, stir in frosting. Bake in tube
pan at 350* for one hour. |
|
Submitted by: Doug
Bumgarner (husband of Janice Lee Bumgarner)
(son-in-law of Allie Loftin Lee) |
|
|
|
|
Easy Cobbler |
|
Ingredients: |
1 Stick Butter
1 Cup Self Rising Flour
2 Cups Strawberries |
1 Cup Milk
1 Lg. Can Sliced Peaches
1 Cup Sugar |
|
Instructions: |
Melt butter in oblong glass dish.
Mix flour, sugar and milk together. Pour mixture
on top of butter. Add fruit and bake at 350* for
45 minutes. |
|
Note: Be sure to put
all the juice from the fruit into the dish also.
Can substitute any type of fresh or canned fruit. |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
Edna Jones Loftin's Coconut &
Pineapple PIe |
(wife of Charlie Roosevelt Loftin) |
|
Ingredients: |
4 Eggs
2 Cups Sugar
1 tsp. Vanilla Flavoring |
1 Stick Margarine
1 Can Crushed Pineapple
2 Pie Shells |
|
Instructions: |
Cream eggs, margarine and sugar
together. Add pineapple, coconut and vanilla.
Mix together and pour into unbaked pie shells.
Bake at 325* for 45 minutes. |
|
Submitted by: Faye
Brotherton Dellinger (daughter of Peggy Loftin
Brotherton)
(niece of Charlie Loftin) |
|
|
|
|
Four Flavor Pound Cake |
|
Ingredients: |
1 Cup Crisco
3 Cups Plain Flour
1 Cup Milk
1 tsp. each: Vanilla, Lemon, Orange, Butternut
flavorings |
3 Cups Sugar
5 Eggs
1 tsp. Baking Powder
|
|
Instructions: |
Sift flour twice. Sift sugar
once. Cream sugar and shortening. Add 1/2
cup milk and 12 1/2 cups flour. Add eggs one at a
time with the remaining flour. Add the baking
powder in 1/2 cup remaining milk and flavorings.
Grease and flour tube pan. Bake at 325* for 1 hour
and 20 minutes. |
|
Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
|
|
|
|
Fudge Pie |
|
Ingredients: |
2 Cups Sugar
1 Large Can Evaporated Milk
1 tsp. Vanilla
1/2 Stick Melted Margarine |
3 1/2 Tbsp. Cocoa
4 Eggs
Nuts (Optional)
2 Pie shells |
|
Instructions: |
Mix all ingredients until smooth.
Makes 2 pies. Bake at 350* for 30 Minutes. |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin) |
|
|
|
|
Ida Setzer Loftin's Chocolate Pie |
(Wife Alonzo Lester Loftin) |
|
Ingredients: |
2 Large Eggs
1/2 Stick Margarine (melted)
2 1/2 Tbsp. Cocoa |
1 1/2 Cups Sugar
1/2 Cup Pet Milk
1 tsp. Vanilla |
|
Instructions: |
Mix by hand. Beat eggs and sugar with
fork. Add cocoa and mix well. Add milk,
margarine and vanilla and mix well. Pour into
unbaked pie shell. Bake at 350* for 30 minutes.
Double to make two pies. |
|
Submitted by: Peggy
Loftin Brotherton (granddaughter of Ida Setzer Loftin) |
|
|
|
|
Lucy's Sour Cream Pound Cake |
|
Ingredients: |
1/2 lb. Butter
3 Cups Sugar
6 Eggs
1 tsp. Lemon or Almond Flavoring |
1/2 Pint Sour Cream
1/4 tsp. Baking Soda
1 tsp. Vanilla
3 1/2 Cups All-Purpose Flour |
|
Instructions: |
Cream butter and sugar until light
and fluffy. Beat in eggs, one at a time, and
beating well after each addition. Sift flour and
soda together. Add to other mixture alternately
with sour cream, beginning and ending with flour.
Add flavoring and blend. Grease and flour tube
pan. Turn batter into prepared pan. Bake at
300* for 1 1/2 hours. |
|
Submitted by: Spencer
Sigmon (son-in-law of Daisy Pearl Loftin Herman) |
|
|
|
|
Mandarin Orange Cake |
|
Ingredients: |
1 Box Yellow Cake Mix
3/4 Cup Cooking Oil
1 Can Mandarin Oranges with juice |
1/2 Cup Sugar
4 Eggs |
|
Instructions: |
Mix ingredients well and pour into
three greased and floured layer cake pans. Bake at
350* for 25 minutes. Cool 15 minutes in pans and
turn out on racks and cool thoroughly. |
|
Icing Ingredients: |
2 pkgs. Vanilla Instant Pudding
1 (12 oz.) Container Cool Whip |
1 Large Can Crushed Pineapple |
|
Icing Instructions: |
Combine ingredients
and ice cake layers. Refrigerate. |
|
Submitted by: Wadine
Martin Smith (daughter of Nannie Loftin Martin) |
|
|
|
|
Marie Taylor's Key Lime Pie |
|
Ingredients: |
1 Can Eagle Brand Sweetened
Condensed Milk
1 (8 oz.) Cream Cheese
1 Graham Cracker Crust |
1 tsp. Vanilla
1/3 Cup Lime Juice
1 Small Cool Whip |
|
Instructions: |
Mix above ingredients and pour into
crust. Garnish with Cool Whip on top. |
|
Note: Given to be by a
good friend I worked with at GE |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Neiman Marcus Cookies |
|
Ingredients: |
2 Cups Butter
4 Cups Flour
2 tsp. Baking Soda
2 Cups Sugar
1 (8 oz.) Hershey Bar, grated
2 tsp. Baking powder
3 cups chopped nuts |
24 oz. Chocolate chips
2 Cups Brown Sugar
1 tsp. Salt
5 Cups Blended Oatmeal
4 Eggs
2 tsp. Vanilla
|
|
Instructions: |
Measure oatmeal and blend in blender
to fine powder. Cream butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal,
salt, baking powder and soda. Add chocolate ships,
Hershey bar and nuts. Roll into balls and place 2
inches apart on cookie sheet. Bake 10 minutes at
375*. Makes 112 cookies. |
|
Submitted by: Helen
White (daughter of Arthur Lee Loftin) |
|
|
|
|
Nellie's Fruit Salad |
|
Ingredients: |
1 (15 oz.) Can Fruit Cocktail (do
not drain)
1 (15 oz.) Can Pineapple Chunks (do not drain)
2 (11 oz.) Cans Mandarin Oranges (drained)
Sliced Bananas |
1 Sm. Box Instant Lemon Pudding
Mix
1 Sm. Box Instant Vanilla Pudding Mix
1 Cup Whipped Topping (optional) |
|
Instructions: |
Mix all ingredients, except bananas
and set in refrigerator. Add sliced bananas as
needed, when ready to serve. Don't put the bananas
in the mixture when you make it, because they will turn
dark.. |
|
Note: I like the
Whipped Topping in the mixture, but the original recipe
doesn't call for it. |
|
Submitted by: Dot
Robinson Martin (daughter of Marie Loftin Robinson) |
|
|
|
|
Orange Fruit Cake |
|
Ingredients: |
2 Sticks Margarine
1 1/2 Cups Sugar
3 Eggs
3 Cups All-Purpose Red Band Flour
1 Cup Buttermilk
Rind of 2 oranges, grated |
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Tbsp. Vanilla
1 1/2 Cups Raisins
1 Cup Chopped Pecans
|
|
Instructions: |
Cream together margarine, soda and
eggs. Mix baking soda and salt with 2 3/4 cups
flour. Reserve 1/4 cup flour to mix with raisins
and pecans. Add flour mixture, buttermilk, orange
rind, vanilla, raisins and pecans. Bake at 325*
for 1 hour and 10 minutes. |
|
Glaze: Heat
juice of 3 oranges with 1 Cup sugar and pour over warm
cake |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Pam Herman Sigmon's Pumpkin Pie |
(Daughter of Daisy Pearl Loftin
Herman) |
|
Ingredients: |
2 Eggs
1 tsp. Vanilla
1 Can Pumpkin
1 Large Canned Milk
2 Unbaked Pie Shells |
3/4 Cup Sugar
1/2 tsp. Salt
1/2 Cup Brown Sugar
1 tsp. Pumpkin Pie Spice
|
|
Instructions: |
Mix all ingredients together and pour
into unbaked pie shells. Bake at 350* for 45
minutes. Make s2 pies. |
|
Submitted by: Pam
Herman Sigmon (granddaughter of Alonzo Lester Loftin) |
|
|
|
|
Peach Cobbler |
|
Ingredients: |
2 Cups Sliced Peaches
1 Stick Butter
2 tsp. Baking Powder
3/4 Cup Milk |
1 1/2 Cups Sugar
3/4 Cup Plain Flour
Pinch of Salt
|
|
Instructions: |
Mix sliced peaches with 1 cup of
sugar. Set aside. Preheat oven to 350*.
Put butter in a deep baking dish or pan. Set in
oven to melt butter. Make a batter of 1/2 cup
sugar, flour, baking powder, salt and milk. Pour
this mixture over melted butter but do not stir.
Put the sugared peaches on top of batter, do not stir.
Bake for about 1 hour. The batter will rise to the
top while baking and become crisp and brown. Can
be served with vanilla ice cream.. |
|
Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
|
|
|
|
Peach Deep Dish Pie |
|
Ingredients: |
3 Cups Peaches
1 (8 oz.) Cream Cheese
1 tsp. Vanilla
|
1/4 Cup Sugar
1 Cup Powdered Sugar
2 Cups Cool Whip
1 Pie Crust |
|
Instructions: |
Cook 1 cup peaches with 1/4 cup sugar
(4 - 5 minutes). Let cool. Beat cream
cheese, powdered sugar & vanilla. Add Cool Whip
and put in pre-baked crust (or graham cracker crust.
Put in fresh peaches. Putt cooked peaches over
top. Refrigerate until cool. |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin) |
|
|
|
|
Peanut Brownies |
|
Ingredients: |
1 (15 oz.) Can Pumpkin
2 Cups Flour
1/2 tsp. Salt
2 Cups Sugar
1 tsp. Cinnamon |
3 Eggs
1 tsp. Baking powder
1 Cup Vegetable Oil
1 tsp. Baking Soda
|
|
Instructions: |
Preheat oven to 350*. Beat
together eggs, oil, pumpkin and sugar. Stir in
remaining ingredients until evenly mixed. Pour
into a greased and floured 9 x 13 inch baking dish.
Bake 30 minutes or until center springs back when
touched. Serve with whipped topping or cream
cheese frosting. |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee)
(granddaughter of Alonzo Lester Loftin) |
|
|
|
|
Peanut Butter Fudge 1 |
|
Ingredients: |
1 Stick Margarine
2 1/2 Cups JIF Peanut Butter
1 Can Evaporated Milk |
4 Cups Sugar
1 tsp. Vanilla
1 Jar Marshmallow Cream |
|
Instructions: |
Place butter, sugar and evaporated
milk in pot. On medium-high heat, bring to a boil,
stirring constantly. Once boiling begins, boil for
exactly 15 minutes. Remove from heat and add
peanut butter, vanilla and marshmallow cream.
Mix well, quickly. Pour into desired dish and
cover with aluminum foil. Let cool for at least 15
minutes before enjoying. Will keep up to 2 weeks
in the refrigerator or 1 week at room temperature. |
|
Submitted by: Carla
Brotherton (wife of Barry Brotherton & daughter-in-law
of Peggy Loftin Brotherton) |
|
|
|
|
Peanut Butter Fudge 2 |
|
Ingredients: |
2 Stick Butter (do not substitute
margarine)
2 (16 oz.) Box Light Brown Sugar
1 (7 oz.) Jar Marshmallow Crème |
1 (12 oz.) Peanut Butter
1 (8 oz.) Evaporated Milk
|
|
Instructions: |
Melt butter in pan. Add sugar
and evaporated milk; stir well. Bring to heat.
Add peanut better and marshmallow crème. Stir
well. Pour into a buttered dish and let set. |
|
Note: We especially like this recipe.
It has been in Willard's Family since before we were
married 52 years ago. |
|
Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
|
|
|
|
Pecan Pie |
|
Ingredients: |
1/4 Cup Margarine (melted)
1/2 Cup Sugar
1 Cup Dark Karo Syrup |
3 Eggs
Pinch of Salt
1 Cup Pecans (chopped)
1 Unbaked Pie Shell |
|
Instructions: |
Mix all ingredients together. Pour
into unbaked pie shell. Bake at 350* for one hour
and ten minutes. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Pecan Pie - Classic |
|
Ingredients: |
3 Eggs (beaten)
1 Cup Dark Karo Syrup
1 Cup Sugar
2 Tbsp. Margarine |
1 tsp. Vanilla
1/4 Cup Pecans (chopped)
1 Unbaked Pie Shell
|
|
Instructions: |
Preheat oven to 3508. In large
bowl, stir together all ingredients (except pecans)
until well blended. Stir in pecans. Pour in
unbaked pie shell. Bake for 50 - 55 minutes or
until knife comes out clean. Cool. Makes 8
servings.. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Peggy Loftin Brotherton's Apple Pie |
(Daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
Ingredients: |
Baking Apples
Margarine |
Sugar
Peggy's Pie Crust |
|
Instructions: |
Peel apples. Put "some" sugar
and dots of margarine on the bottom of pie crust, add
apples, put remaining sugar and dots of margarine on top
of pie. Bake at 350* until done and lightly
browned. |
|
Submitted by: Peggy
Loftin Brotherton (granddaughter of Alonzo Loftin) |
|
|
|
|
Peggy Loftin Brotherton's Coconut
Cake (9 x 13) |
(Daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
Ingredients: |
1 Box White Cake Mix
1 Can Eagles Brand Condensed Milk
1 Can Pepe Lopez Cream of Coconut |
3 Eggs
1 (8 oz.) Carton of Cool Whip
1 Lg. (or 2 Sm.) Pkgs. Frozen Coconut |
|
Instructions: |
To cake mix, add eggs and bake as
directed on box. When done let cool a little
while, then punch holes into cake with fork. Pour
condensed milk over cake and let stand for 30 minutes.
Then pour cream of coconut over cake and let stand for
30 minutes. Spread Cool Whip over entire cake and
top with frozen coconut. |
|
Submitted by: Peggy
Loftin Brotherton (granddaughter of Alonzo Loftin) |
|
|
|
|
Peggy Loftin Brotherton's Layered
Coconut Cake |
(Daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
Ingredients: |
1st Step - Cake
1 Cup Margarine
2 Cups Sugar
3 Cups Red Band All Purpose Flour (sifted)
2 3/4 tsp. Baking Powder
1/2 tsp. Salt
4 Eggs
1 Cup Water
1 tsp. Vanilla Flavoring
1 tsp. Coconut Flavorint |
2nd Step - Topping & Between
Layers
2 Cups Milk
12 oz. Frozen Coconut
1 Cup Sugar
1 1/2 tsp. Coconut Flavoring
1 tsp. Vanilla Flavoring
1 Lg. Container Cool Whip
|
|
Instructions: |
1st Step - Cake
Cream together margarine, gradually adding sugar.
Cream until light and fluffy. Add eggs, one at a
time. Sift flour, baking powder and salt together
and add alternately with milk and flavorings, until
smooth. Pour into 3 round pans sprayed with Pam.
Bake at 350* for 25 - 30 minutes or until done.
Cool 10 minutes and remove from pans. |
|
2nd Step - Topping & Between
Layers
To make the coconut milk mixture, mix together milk,
sugar, 1/2 pkg of frozen coconut, coconut and vanilla
flavorings. Beginning with 1st layer, pour coconut
milk mixture over cake layers. Spread with Cool
Whip. Repeat same as you stack next 2 layers.
Spread Cool Whip and pat on coconut, on the top and
sides. Also looks pretty just topping the cake and
leaving the cake sides showing between layers. |
|
Submitted by: Peggy
Loftin Brotherton (granddaughter of Alonzo Lester
Loftin) |
|
|
|
|
Peggy Loftin Brotherton's Pie Crust |
(Daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
Ingredients: |
4 Cups Plain Flour (All Purpose)
1 Tbsp. Sugar
1 Cup Water |
1 Egg
1 Tbsp. Vinegar
1 Cup Crisco Shortening |
|
Instructions: |
Beat flour, egg, sugar, vinegar and
salt with fork. Cut shortening into mix.
Place in refrigerator until ready to to roll crust. |
|
Note: Can be used for
Chicken or Fruit Pies. |
|
Submitted by: Peggy
Loftin Brotherton (granddaughter of Alonzo Loftin) |
|
|
|
|
Persimmon Pudding |
|
Ingredients: |
2 Cups Persimmon Pulp
1 1/2 Cups Sugar
1/2 Cups Brown Sugar
2 Cups Sweet Milk
2 Cups Self-Rising Flour
|
1/2 Cup Soft Butter
3 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1 tsp. Baking Soda
Pinch of Salt |
|
Instructions: |
Mix persimmon pulp, sugar, butter,
slightly beaten eggs, vanilla and milk together.
Stir in flour, baking powder, cinnamon and salt.
Beat until smooth. Pour into greased pans.
Bake at 300* for about 1 hour. |
|
Submitted by: Willie
Goble Loftin (wife of Sam William Loftin) |
|
|
|
|
Pistachio Cake |
|
Ingredients: |
1 Duncan Hines Butter Recipe
Golden Cake Mix
1 Cup Sour Cream
1 (3 1/2 oz.) pkg. Pistachio Instant Pudding Mix
1/2 tsp. Ground cinnamon |
1 Cup Vegetable oil
4 Eggs
1 Cup Chopped Pecans
1 Tbsp. Sugar |
|
Instructions: |
Preheat oven to 325*. Using a
wood spoon, stir and thoroughly mix cake mix, instant
pudding, eggs, oil and sour cream. Pour half the
mixture into a greased 9 x 13 inch baking pan. In
a separate bowl mix pecans, cinnamon and sugar.
Sprinkle 1/2 over batter. Pour the remaining
batter into the baking dish and top with the remaining
pecan mixture. Bake for 50 - 60 minutes.. |
|
Submitted by: UNKNOWN |
|
|
|
|
Pumpkin Crisp |
|
Ingredients: |
1 (16 oz.) Can Pumpkin
1 (14 oz.) Can Eagle Brand Milk
1/2 Cup Sugar
1 tsp. Cinnamon
3 Eggs |
1/2 tsp. Nutmeg
1 Box Yellow Cake Mix
1 Cup Nuts (chopped)
1 Cup Margarine (melted)
|
|
Instructions: |
Grease a 9 x 13 inch pan. Mix
pumpkin, milk, sugar and spices together. Add eggs
and mix again. Pour into pan. Crumble dry
cake mix over mixture and even it out. Sprinkle
nuts on top and pour melted margarine over the nuts.
Bake at 350* for 50 - 60 minutes. |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Quick Apple Custard Pie |
|
Ingredients: |
2 Cups Apples (sliced)
1 Stick Margarine (melted)
1 Unbaked Pie Shell |
1 Cup Sugar
2 Eggs |
|
Instructions: |
Mix all ingredients except apples
together. Pour mixture into pie shell. Layer
apple slices on top in mixture. Bake at 400* for
55 - 60 minutes. |
|
Submitted by: Pam
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Quick Fudge Frosting |
|
Ingredients: |
1 Stick Margarine Melted
2 Cups Sugar
1/4 tsp. Salt |
1/4 Cup Milk
3/4 Cup Cocoa |
|
Instructions: |
Combine all ingredients. Cook
over low heat until sugar is dissolved, stirring
constantly. Then bring to boil for 2 minutes.
Beat until creamy.. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Raw Apple Cake |
|
Ingredients: |
1st Step - Cake Mixture
2 Cups Sugar
1 Cup Oil
2 1/2 Cup Self Rising Flour
2 Eggs
1 Tbsp. Vanilla
1 Cup Walnuts or Pecans |
2nd Step - Icing
1 Stick Margarine or Butter
1 Cup Brown Sugar
1/4 Cup Evaporated Milk
|
|
Instructions: |
1st Step - Cake Mixture
Combine all ingredients and bake in tube pan or sheet
pan at 325* for about 45 minutes. |
|
2nd Step - Icing
Mix ingredients and cook two minutes and 30 seconds.
Pour over hot cake. |
|
Submitted by: Louise
Loftin Potter (daughter of Charlie Roosevelt Loftin) |
|
|
|
|
Reese's Sheet Cake |
|
Ingredients: |
1st Step - Cake
2 Cups Sugar
2 Cups Plain Flour
1/4 Cup Cocoa
1 tsp. Soda
2 Sticks Margarine
1 Cup Water
1/2 Cup Buttermilk
2 Eggs (beaten)
1 tsp. Vanilla
1 1/2 Cup Peanut Butter |
2nd Step - Icing
1/2 Stick Margarine
1/4 Cup Cocoa
6 Tbsp. Buttermilk
1 tsp. Vanilla
1 Box Powdered Sugar
|
|
Instructions: |
1st Step - Cake
Mix flour, sugar, cocoa and soda. Set aside.
Bring to boil, margarine, water and buttermilk.
Pour into dry ingredients and add eggs and vanilla.
Bake at 350* for 45 minutes. |
2nd Step - Icing
While cake is hot, spread peanut butter over cake.
Set aside and cool. Blend margarine, cocoa,
buttermilk, vanilla and powdered sugar together and ice
cake with it. |
|
Submitted by: UNKNOWN |
|
|
|
|
Sadie Loftin Lee's Coconut Cake |
(Daughter of Alonzo Lester Loftin) |
|
Ingredients: |
1 Cup Butter or Margarine
2 Cups Sugar
3 Cups sifted Red Band All-Purpose Flour
2 3/4 tsp. Calumet baking powder
1 tsp. Coconut Flavoring (Happy Home Brand) |
4 Eggs
1 Cup Milk
1 tsp. Vanilla
1/2 tsp. Salt |
|
Instructions: |
Cream butter. Gradually add
sugar, creaming until light and fluffy (Beat 10 minutes
on electric mixer on longer if by hand). Sift
flour with baking powder and salt. Add eggs, one
at a time, to creamed mixture, beating well after each
addition. Add flour mixture alternately with milk
and flavorings, beating after each addition, until
smooth. |
|
Baking: Pour batter into three grease
and floured 9-inch layer pans. Bake at 350* for 25
- 30 minutes. Cool in pans 10 minutes.
Remove from pans and finish cooling on racks. |
|
Coconut Cake
Topping |
|
Ingredients: |
2 Cups Milk
1 3/4 pkg. Frozen Coconut - thawed (Tropic Isle)
1 1/2 tsp. Coconut flavoring (Happy Home) |
1 Cup Sugar
1 tsp. Vanilla
1 Container Cool Whip |
|
Instructions: |
Mix milk with sugar. Add
flavorings and 1 pkg. of coconut. Spoon above
mixture on 1 layer of cooled cake. Then spread
cook whip on top of 1st layer. Repeat on these
steps on the 2nd and 3rd layers of the cake. Cool
Whip should cover top layer and sides as well.
Sprinkle remaining coconut on top and sides. |
|
Note: My Mother's
Recipe |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Sadie Loftin Lee's Lemon Pound Cake |
(Daughter of Alonzo Lester Loftin) |
|
Ingredients: |
1 Cup Crisco
5 Eggs
3 Cups Red Band All-Purpose Flour
1 tsp. Vanilla Extract (Happy Home)
1/2 tsp. Salt |
3 Cups Sugar (Dixie Crystals)
1 Cup 2% Milk
1 1/4 tsp. Lemon Extract (Sauer's)
1/2 tsp. Baking Powder (Calumet) |
|
Instructions: |
Cream Crisco and Sugar until mixed
like fine texture. Add eggs, one at a time.
Beat well, and then add flour alternately with milk.
Add baking powder, salt, and flavorings. Bake in a
10 inch pan at 350* for 1 hour and 10 minutes. You
may want to check cake after it is in the oven for 1
hour as all ovens are different. Oven should be
pre-heated and temperature at 350* before putting cake
in. Test cake for doneness with cake tester.
Cake is done if nothing sticks to cake tester.
After cake id sone, allow to cool in pan for about 10
minutes on wire rack. Turn cake out of pan and
allow cooling for about 10 to 15 minutes, then wrapping
with saran wrap. This keeps cake moist. |
|
Note: These are the
instructions according to my mother. |
|
Icing Ingredients: |
1 Stick Land-O-Lakes
Margarine softened
1 box Powdered Sugar (Domino 10X)
2 Tbsp. Milk
1 tsp. Lemon Extract
1/2 tsp. Vanilla Extract |
|
Instructions: |
Mix margarine with
powdered sugar. Add flavorings and then milk.
Spread on cooled cake. "ENJOY!" |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
Sally's Pecan Bars |
|
Ingredients: |
1 Box Yellow Cake Mix
1 1/2 Cups Dark Karo Syrup
}1/2 Cup Brown Sugar |
1 Stick Butter
3 Eggs
1 - 2 Cups of Nuts |
|
Instructions: |
Mix cake mix (reserve 2/3 cup) and
butter. Pat into 9 x 13 inch pan. Bake at 350* for
10 - 15 minutes or until lightly browned. Mix the
reserve 2/3 cup of cake mix with Karo syrup, eggs and
brown sugar. Pour over baked crust. Sprinkle with
nuts. Bake at 350* for 30 - 35 minutes. Let
Cool.. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Strawberry Angel Food Cake |
|
Ingredients: |
3 Tbsp. Strawberry Jell-O
2 Tbsp. Cornstarch
Halved Strawberries
16 Oz. Sour Cream
3/4 Cup Powdered Sugar |
1 Tbsp. Hot Water
1 Cup Hot Water
12 Oz. Cool Whip
1 Small Can Evaporated Milk
1 Angel Food Cake |
|
Instructions: |
Glaze: Mix Jell-O and 1 Tbsp.
hot water. Set aside. Cook cornstarch, sugar
and 1 cup hot water until thick, add Jell-O mixture.
Let cool and add strawberry halves. |
|
Cool Whip: Mix Cool Whip, sour cream, evaporated
milk and powdered sugar until sugar is smooth. |
|
In a trifle dish, alternate pieces of cake, glaze and
Cool Whip. End with Cool Whip on top and garnish
with strawberries. |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
|
|
|
|
Strawberry Cake |
|
Ingredients: |
1 White Cake Mix
1 Small Pkg. Strawberry Jell-O
1/2 Cup Water
4 Eggs
1 Box Powdered Sugar |
3 Tbsp. Plain Flour
3/4 Cup Sliced Strawberries
1 Cup Canola Oil
1 Stick Margarine, Melted
Juice from Strawberries |
|
Instructions: |
Mix white cake mix, plain flour and
Jell-O. In a separate bowl, mix sliced
strawberries, water, Canola oil and pour over dry
ingredients. Add 4 eggs and beat well. Bake
in three layer cake pans at 350* for 30 - 35 minutes.
Cool. Mix together margarine, powdered sugar and
small amount of juice from strawberries. Add to
top of cooled cake. |
|
Submitted by: Helen
Loftin White (daughter of Arthur Lee Loftin) |
|
|
|
|
Strawberry Cream Cake |
|
Ingredients: |
1st Step - Cake
1 Box White Cake Mix (sifted)
1/2 Cup Strawberries (crushed and drained)
3/4 Cup Oil
1 tsp. Vanilla
1/2 Cup Water
1 Small Pkg. Strawberry Jell-O
2 Eggs |
2nd Step - Frosting
1 Box Powdered Sugar
1/2 Cup Strawberries (crushed)
1 Stick Butter
|
|
Instructions: |
1st Step - Cake
Sift Cake Mix. Mix all ingredients together.
Blend well
For Layer Cake: Bake at 350* for 25 to 30 minutes.
For Tube Pan: Bake at 325* for 1 hour and 15 minutes. |
|
2nd Step - Frosting
Beat all ingredients until creamy and spread on cooled
cake. |
|
Submitted by: Pamela
Herman Sigmon (daughter of Daisy Pearl Loftin Herman) |
|
|
|
|
Sweet Potato Pie |
|
Ingredients: |
1 Cup Sweet Potatoes (mashed)
2 Eggs (beaten)
1 2/3 Cup Sugar
3/4 Evaporated Milk
1/2 Cup Butter |
1/4 Cup Light Corn Syrup
3 Tbsp. Flour
1/4 Pinch Salt
1 9" Unbaked Pie Shell
|
|
Instructions: |
Preheat oven to 350*. Mix
together all ingredients in a large bowl until smooth.
Pour into pie shell and bake for 55 - 60 minutes.
Serve with a dollop of Whipped Cream and a dash of
Nutmeg or Crystallized Sugar, if you wish. |
|
Submitted by: Janice
Lee Bumgarner (daughter of Allie Loftin Lee) |
|
|
|
|
Thelma Howard's Chocolate Pound
Cake |
|
Ingredients: |
3 Cups All-Purpose Flour
1/2 Tsp. Baking Powder
3 Cups Sugar
1/2 Cup Crisco
1 1/4 Cups Milk |
1/2 Cups Cocoa
2 sticks Oleo Margarine
5 Eggs
2 tsp. Vanilla |
|
Instructions: |
Mix flour, cocoa, baking powder and
salt, then set aside. Cream together sugar, Oleo
and Crisco. Add eggs one at a time. Beat
well. Add Milk and Vanilla. Alternately add
the flour mixture and the creamed mixture together.
Bake in 3 well grease layer pans for 30 minutes at 325*
or in a tube pan for 1 1/2 hours at 325*, or until
toothpick come out clean. |
|
Icing: |
Ingredients: |
1/2 Stick Margarine
2 Square Baking Chocolate |
1 Box Powdered Sugar
2 tsp. Vanilla
Milk |
|
Instructions: |
Mix together 1/2 stick
Margarine, 2 Squares of baking chocolate (melted), 1 box
of powdered sugar, 2 tsp. Vanilla. Add enough milk
to desired consistency. |
|
Submitted by: Mechelle
Loftin Howard (daughter of Theodore Davis Loftin) |
|
|
|
|
Thirty Minute Cake - Chocolate |
|
Ingredients: |
1st Step - Cake
2 Cups Plain Flour
1 tsp. Soda
2 Cups Sugar
2 Eggs
1/2 Cup Buttermilk
1 tsp. Vanilla Flavoring
2 Sticks of 1 Cup Butter or Margarine
1 Cup Water
3 Tbsp. Cocoa |
2nd Step - Topping
1 Stick Butter
6 Tbsp. or 1/3 Cup Milk
3 Tbsp. Cocoa
1 Box Confectioners Sugar
1 tsp. Vanilla Flavoring
1 Cup Nuts
|
|
Instructions: |
1st Step - Cake
Mix sugar and flour in a large bowl. In a
saucepan, combine butter, water and cocoa. Bring
to a boil and pour over sugar and flour. Mix well.
Add eggs, buttermilk, soda and vanilla flavoring.
Pour into grease 11 x 16 pan and bake at 400* for 20
minutes. |
|
2nd Step - Topping
Combine butter, milk and cocoa in a saucepan.
Bring to a boil and let boil for 2 (or more) minutes.
Pour into a mixer bowl of confectioner's sugar, vanilla
and nuts. Spread over cake while it's still hot. |
|
Note: This is a Betty
Feezer Recipe, but it is in a lot of cookbooks by other
names. I first heard of this on her TV show,
probably in the 1960's or 1970's. |
|
Submitted by: Dot
Martin (daughter of Marie Loftin Robinson) |
|
|
|
|
Try Me Pie |
|
Ingredients: |
1 Stick butter
1 Cup Sugar
1/2 Cup Chopped Nuts
1/2 Cup Raisins |
2 Eggs, unbeaten
1 Tbsp. Vinegar
1/2 Cup Coconut
1 Pie Shell |
|
Instructions: |
Mix all ingredients together and pour
into pie shell. Bake 45 minutes at 300*. |
|
Submitted by: Matthew
Brotherton (son of Barry Brotherton)
(grandson of Peggy Loftin Brotherton; great-grandson of
Theodore "Speedo" Roosevelt Loftin) |
|
|
|
|
Willie Goble Loftin's Fruit Sunker |
(Wife of Sam William Loftin) |
|
Ingredients: |
1 Stick Butter
1 Cup Self Rising Flour
1 Cup Milk
1 Cup Sugar |
3 Cups of Your Choice of Fruit:
fresh, canned or frozen |
|
Instructions: |
Grease baking dish and add fruit.
Mix butter, flour, milk and sugar and pour over fruit in
baking dish. Bake at 350* for 45 minutes (or
golden brown). |
|
Submitted by: Curtis
Loftin (son of Sam William Loftin & Willie Goble Loftin) |
|
|
|
|
Even in the
mid-1880s, reunions was an important part of the family |
|
|
|
|
|
Miscellaneous |
|
|
|
|
Apple Butter Bread |
|
Ingredients: |
2 Cups Self Rising Flour
1 1/2 tsp. Ground Cinnamon
1 Cup Butter or margarine, melted
2 Tbsp. Milk
1/2 Cup Golden Raisins |
1 Cup Sugar
2 Eggs
3/4 Cup Apple Butter
1/2 Cup Chopped Pecans |
|
Instructions: |
Combine flour, sugar and cinnamon;
set aside. Combine eggs, butter, apple butter and
milk; beat well. Stir in pecans and raisings.
Add flour mixture, stirring just until dry ingredients
are moist. Spoon batter into a greased and floured
9 x 5 x 3 inch loaf pan. Bake at 350* for 1 hour
and 5 minutes or until a wooden tooth pick inserted in
center comes out clean. Cool in pan 10 minutes; remove
to wire rack and cool completely. Yield: 1 loaf. |
|
Submitted by: Linda
Lee Setzer (daughter of Sadie Loftin Lee; granddaughter
of Alonzo Loftin) |
|
|
|
|
Banana Bread - Linda's |
|
Ingredients: |
1 3/4 Cups Flour
1 tsp. Baking Soda
1/4 Cup Plus 1 Tbsp. Buttermilk
2 Medium Ripe Bananas
1 tsp. Vanilla |
1 1/2 Cups Sugar
1/2 tsp. Salt
2 Eggs
1/2 Cup Vegetable Oil
1 Cup Pecans |
|
Instructions: |
Mix all ingredients together and bake
in 325* oven for 1 hour and 20 minutes, or until
toothpick inserted comes out clean. |
|
Note: This recipe is
really one of the best banana bread recipes that I have
made. Enjoy! |
|
Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
|
|
|
Banana Bread - Peggy's |
|
Ingredients: |
1 1/2 Cups Sugar
2 Eggs
2 or 3 Bananas
1 tsp. Vanilla
4 Tbsp. Milk |
1 Stick Margarine (melted)
1 tsp. Baking Soda
1 1/2 Cups All-Purpose Flour
1/4 tsp. Salt
|
|
Instructions: |
Mix by hand. In bowl add
margarine and eggs, mixing well. Mash bananas and
add to mixture. Stir in milk, baking soda,
vanilla, salt and flour. Spray pan with Pam.
Bake at 350* for 45 minutes to 1 hour until brown. |
|
Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
|
|
|
|
Basil Pesto 1 |
|
Ingredients: |
1/2 Cup Fresh Basil
1/2 Cup Pine Nuts
1/4 Cup Pecans
1/2 Cup Grated, Fresh Parmesan Cheese |
2 Tbsp. Fresh Parsley
1/2 Cup Olive Oil
1 Large Clove garlic
Salt & Pepper (to taste) |
|
Instructions: |
Mix all ingredients together in food
processor, adding olive oil last. This will keep
in refrigerator for 1 week and you can freeze this
recipe, too. |
|
Note: Great on Pasta,
sliced tomato or my favorite, toasted French bread
slices |
|
Submitted by: Tina
Peeler Cloninger (daughter of Jo Connor Peeler)
(granddaughter of Thelma Loftin Connor Lanier) |
|
(Variation) Sun Dried Tomato Pesto |
|
Instructions: |
Add 1 8oz. softened cream cheese and
1/4 cup chopped sun dried tomatoes to pesto recipe.
Enjoy on pita toast, toasted French bread or jus plain
crackers. Yummy. |
|
Submitted by: Tina
Peeler Cloninger (daughter of Jo Connor Peeler)
(granddaughter of Thelma Loftin Connor Lanier) |
|
|
|
|
Basil Pesto 2 |
|
Ingredients: |
4 Cups Fresh Basil
1 Cup Walnuts
1/2 Cup Grated, Fresh Parmesan Cheese |
3/4 Cup Olive Oil
1 Large Clove garlic or 1/2 tsp. Garlic Powder
Dash of Salt |
|
Instructions: |
1. Wash and pat dry the fresh basil.
Chop about 4 cups of fresh basil in a food processor.
The food processor needs to be full, but shouldn't be so
full that the basil won't chop when you use the pulse or
chop buttons. |
Basil is
washed, patted with a towel - then pluck off the leaves
- don't use the stems |
|
|
2. Add the cup of walnuts and chop until desired
consistency. We like a little crunch with our
pesto so we don't want to nuts chops so small that they
become powder.
3. Add garlic (or garlic powder), the Parmesan cheese, a
dash of salt and the olive oil. Process for 5 to
10 seconds.
4. Put pesto in jars and store in the refrigerator.
It will save for months. |
Pesto placed in
jars and stored in the refrigerator |
|
|
Note: Great on Pasta, Chicken, Toast, and much more. |
|
Submitted by: Curtis
Dean Loftin (son of Sam & Willie Goble Loftin)
(grandson of Alonzo Lester Loftin & Ida Lillian Setzer
Loftin) |
|
|
|
|
Broccoli Cornbread |
|
Ingredients: |
1 Box Jiffy Corn Muffin Mix
4 Eggs (or 2 eggs & 1/2 Cup Egg Substitute)
1 tsp. Salt
1 med. Onion, chopped |
1 (10 oz.) Pkg. Frozen Chopped
Broccoli
1 Cup Cottage Cheese
1 Stick Margarine, Melted
|
|
Instructions: |
Cook broccoli until just tender and
drain. Beat eggs, cottage cheese and salt
together. Add mix from box, melted margarine,
chopped onion and broccoli. Great 9-inch square
pan (or larger) and fill with mixture. Bake at
400* about 25 - 30 minutes or until lightly brown.
I use a round pan for thinner bread. |
|
Submitted by: Wadine
Martin Smith (daughter of Nannie Loftin Martin) |
|
|
|
|
Cheese Biscuits |
|
Ingredients: |
2 blocks Cracker Barrel Sharp
Cheddar Cheese (softened)
3 Sticks Margarine (softened) |
4 Cups Flour
|
|
Instructions: |
Mix softened cheddar cheese and
margarine well. Add flour and mix well. Roll
into 2 inch balls. Put on ungreased baking sheet.
Bake at 325* until done. You can also roll the
dough and with with a biscuit cutter. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Diane Poovey's Hamburger/Hot Dog
Chili |
|
Ingredients: |
1 lb. Hamburger
2 Tbsp. Margarine
1/2 tsp. Black Pepper
2 Tbsp. Flour
1/2 Tbsp. Oregano |
1/2 lb. Sausage
1 tsp. Salt
1/2 to 1 Tbsp. Chili Powder
1 Cup Catsup
Dash of Sugar |
|
Instructions: |
Cover hamburger and sausage with
water and cook for 30 minutes. Add remaining
ingredients. Simmer and Serve. |
|
Submitted by: Diane
Setzer Poovey (daughter of Joyce Seter)
(granddaughter to Sadie Elizabeth Loftin Lee) |
|
|
|
|
Fourteen-Day Pickles |
|
Ingredients: |
Cucumbers
1 Gallon Water
1 Cup Salt
1 1/2 Tbsp. Alum |
1 Qt. Vinegar
1/2 tsp. Cinnamon or Cinnamon Stick
4 pts. Sugar
1/8 tsp Cloves (optional) |
|
Instructions: |
Step One - Days 1 to 7 |
1. Slice cucumbers into gallon jars. |
2. Mix 1/2 Gallon Boiling Water and 1
Cup Salt. Pour over cucumbers and let set for 7
days, stirring twice a day. On the 7th day, pour
off the salt water. |
|
Step Two - Day 8 |
1. Mix 1/2 Gallon of water and 1 1/2
Tbsp. Alum and pour over cucumbers and let set 24 hours,
and then pour off. |
|
Step Three - Day 9 |
Mix 1 quart of Vinegar, 4 pts. of
Sugar, 1/2 tsp. of Cinnamon (or Cinnamon Sticks), and
1/8 tsp. of Cloves. Bring to boil and pour over
cucumbers. This is enough for two gallon Jars of
cucumbers. |
|
Note: Watch vinegar, sugar and spice
mix when bringing to a boil. Once it starts to
boil, it boils "over" quickly. |
|
Step Four - Day 10
to 13 |
Each day pour sugar/vinegar mixture
back into pot and reboil, then pour back over cucumbers
again. Do this for four days |
|
Step Five - Day 14 |
On the 14th day, reboil
sugar/vinegar mixture. Pack cucumbers into pint
jars; pour boiling mixture over cucumbers and
process/can. |
|
Submitted by: Curtis &
Carolyn Loftin (son & daughter-in-law of Sam William
Loftin) |
|
|
|
|
Nannie Martin's Potato Rolls |
|
Ingredients: |
1 Cup Scalded Milk
3/4 Cup Crisco
3 tsp. Salt
1 Cup Flour |
2 Well-beaten Eggs
1/3 Cup Sugar
1 Cup Potato Flakes & Water
1 Pkg. Dry Yeast dissolved in 1/2 cup lukewarm water |
|
Instructions: |
Use mixer to process ingredients.
Stir well. Cover. Let rise for 2 hours.
Work in 4 cups flour. Cover dough with a plate.
Let rise 1 hour. Roll out and let rise or put in
refrigerator and punch down 2 or 3 times. (Bake
later). |
|
If making Parker House
rolls, brush insides with melted margarine. Bake
at 375* - 400* for about 15 minutes. Makes 3
dozen. |
|
Submitted by: Wadine
Martin Smith (daughter of Nannie Loftin Martin)
(granddaughter of Alonzo Lester Loftin) |
|
|
|
|
Peggy's Cheese Ball |
|
Ingredients: |
3 Large Pkgs. Cream Cheese
2 - 3 pkgs. (or jars) Chipped Beef
1 Tbsp. Season Salt |
1 Onion (finely Chopped)
1 Tbsp. Worcestershire Sauce
|
|
Instructions: |
Mash cream cheese flat in large
plate. Sprinkle season salt. Add remaining
ingredients and mix finely with fork. Roll in
balls and then roll in chopped Chipped Beef on the
outside. |
|
Submitted by: Peggy
Loftin Brotherton (granddaughter of Alonzo Loftin) |
|
|
|
|
Pesto Grilled Cheese Sandwich with
Parmesan Crust |
|
Ingredients for 2 Sandwiches: |
4 Tbsp. Basil Pesto
4 slices of Ciabatta or other bread
3 Tbsp. Butter, Soft |
2 slices Mozzarella Cheese
(American or your choice)
1/3 Cup Parmesan Cheese (shredded, not powdered)
|
|
|
|
Instructions: |
1. Put the Pesto on two slices of
bread, add Mozzarella Cheese on top of that, and add the
second piece of bread to each sandwich.
2. Spread softened butter on both sides of each
sandwich.
3. Sprinkle shredded Parmesan Cheese to the outsides of
both sandwiches.
4. Cook in frying pan on Medium-High heat until golden
brown, then flip over.
5. Serve with soup or chips. |
|
Submitted by: Curtis
D. Loftin (son of Sam & Willie Goble Loftin; grandson of Alonzo Loftin) |
|
|
|
|
Pesto & Rosemary Mayonnaise |
|
Ingredients: |
1 Tbsp. Pesto
1 tsp. Fresh Rosemary (chopped) |
2 Tbsp. Mayonnaise
Dash of Salt |
|
Instructions: |
Mix the ingredients thoroughly and
use on your favorite sandwich. I spread it
"thick". |
|
Note: My favorite
sandwich consists of Flax & Fiber Bread, sliced smoked
Turkey, and smoked Provolone Cheese, with Pesto &
Rosemary Mayonnaise on both inside pieces of bread. |
|
Submitted by: Curtis
D. Loftin (son of Sam & Willie Goble Loftin; grandson of Alonzo Loftin) |
|
|
|
|
Pimento Cheese Spread |
|
Ingredients: |
16 oz. Velveeta Cheese
1 Tbsp. Black Pepper
12 oz. Bag Cheddar Cheese |
8 oz. Duke's Mayonnaise
7 oz. Jar of Pimento
Tabasco Sauce to Taste |
|
Instructions: |
Soften Velveeta cheese in microwave;
add pimento, mayonnaise and black pepper. Blend
with hand mixer until creamy. Add more mayo if
needed. Fold in grated cheese and Tabasco. |
|
Note: May be
refrigerated for several weeks |
|
Submitted by: Tina
Peeler Cloninger (daughter of Jo Connor Peeler)
(granddaughter of Thelma Loftin Connor Lanier) |
|
|
|
|
Popcorn Balls |
|
Ingredients: |
1 Cup Sugar
1/3 Cup White Corn Syrup
1/3 Cup Water
1/2 Cup Butter of Margarine |
3/4 tsp. Vanilla Flavoring
1/2 tsp. Salt
3 Qt. Popped Popcorn (kept warm in slow oven) |
|
Instructions: |
Combine sugar, corn syrup, water,
butter and salt. Heat in a heavy saucepan until
sugar is dissoved. Continue cooking without
stirring until candy thermometer reads 270*; syrup will
form a brittle ball in cold water. Remove from
heat; add vanilla. Place popcorn in a large bowl;
slowly pour syrup over popcorn. Mix well to coat
every kernel. Butter hands and shape into balls.
Yields: 12 balls. |
|
Submitted by: UNKNOWN |
|
|
|
|
Seasoned Salt |
|
Ingredients: |
1 cup Salt
2 Tbsp. Celery Salt
2 Tbsp. Garlic Salt
2 Tbsp. Paprika |
2 tsp. Dry Mustard
2 tsp. Onion Powder
2 tsp. Pepper
|
|
Instructions: |
Place all ingredients into blender
and blend on high for 20 seconds. Store in lightly
covered containers. |
|
Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
|
|
|
|
Shrimp Sauce |
|
Ingredients: |
16 oz. jar JFG Mayonnaise
2 Tbsp. Lemon Juice
2 tsp. Garlic Powder
2 tsp. Soy Sauce |
2 Tbsp. Sugar
1 tsp. Ginger
2 Tbsp. Tomato Paste
Water as Needed |
|
Instructions: |
Mix all ingredients well. Add
water for desired consistency. |
|
Submitted by: Frances
Loftin Cook (daughter of Alonzo Lester Loftin) |
|
|
|
|
Sun Dried Tomato Pesto |
|
Instructions: |
Add 1 8oz. softened cream cheese and
1/4 cup chopped sun dried tomatoes to pesto recipe.
Enjoy on pita toast, toasted French bread or jus plain
crackers. Yummy. |
|
Submitted by: Tina
Peeler Cloninger (daughter of Jo Connor Peeler)
(granddaughter of Thelma Loftin Connor Lanier) |
|
|
|
|
Tomato Relish |
|
Ingredients: |
1st Step
24 (1 peck) Tomatoes (peeled & chopped)
2 Green Peppers
4 Onions
1/2 Cup Salt |
2nd Step
1 Pint Vinegar
1 Pint Sugar
4 Tbsp. Mustard Seed
1 tsp. Celery See |
|
Instructions: |
|
1st Step - Grind and mix
together all 1st Step ingredients. Mix together
and pour in mesh bag or cheesecloth to hand and drain
overnight. |
|
2nd Step - Mix
together all 2nd Step ingredients and pour over tomato
mixture. Put combined mixture into pint jars and
store in refrigerator or can. |
|
Submitted by: Curtis &
Carolyn Loftin (son & daughter-in-law of Sam William
Loftin) |
|
|
|
|
Wine - Theodore "Speedo" Roosevelt
Loftin's Favorite |
|
Ingredients: |
1/2 dish pan of fresh grapes off
the vine, mashed
Yeast if desired |
5 lb. Bag of Sugar
Water |
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Instructions: |
Put mashed grapes (and their juice)
in stone jar. Tie top of jar with white cloth and
cover with lid (or something). Stir everyday for 9
days. Strain. Put juice and sugar together
back into stone jar, add a little water. Use 5 lbs
sugar to 2 gallons of juice. |
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Skim white off the top as it works,
about every day. Let stay in jar for 21 days.
Strain. Put in jars and keep in a dark place.
This is pure grape wine recipe. If preferred,
yeast can be added to make it work off quicker. |
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Submitted by: Peggy
Loftin Brotherton (daughter of Theodore "Speedo"
Roosevelt Loftin) |
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Zucchini Bread |
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Ingredients: |
3 eggs
2 Cups Sugar
2 tsp. Vanilla
1 tsp. Baking Soda
1 tsp. Salt
1/2 Cup Chopped Pecans |
1 Cup Vegetable Oil
2 Cups Peeled, grated zucchini
3 Cups All-Purpose Flour
1/4 tsp. Baking Powder
3 Tbsp. Cinnamon
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Instructions: |
Beat eggs until light and foamy.
Add next 4 ingredients, mixing lightly but well.
Combine dry ingredients and blend with egg mixture.
Add pecans. Divide batter into 2 greased loaf pans
and bake at 325* for 1 hour or until done when tested
with toothpick. (Batter should not stick to tester
if done). Remove from pan at once and cool on
rack. May be frozen and use later. |
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Submitted by: Linda
Lee Setzer (daughter of Sadie Elizabeth Loftin Lee) |
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Descendants of
Arthur Lee Loftin (2007) |
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Non Edible Stuff |
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Bubble Stuff |
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Ingredients: |
1/4 Cup Liquid Detergent
1/4 Cup Glycerin |
1 1/4 Cup Water
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Instructions: |
Mix all ingredients together to make
blowing bubbles. |
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Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
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Christmas Tree Preservative |
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Ingredients: |
2 Cups Light Corn Syrup
4 Tbsp. Bleach |
1 Gallon Hot Water
1/2 Cup Horticulture Iron |
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Instructions: |
Mix all ingredients together, let
cool. Pour into Christmas tree pan |
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Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
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Mechanics Hand Cleaner |
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Ingredients: |
1/2 Cup Heavy Duty Laundry
Detergent |
1/2 Cup Corn Meal |
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Instructions: |
Mix all ingredients together and
store in airtight container. |
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Submitted by: Lou
Mayhew Loftin (wife of Theodore Davis Loftin) |
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CHECK OUT |
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Southern Foods and Recipes in the Family |
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