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LOFTIN:
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SETZER:
Aderholdt
Barringer
Bovey
Bushart
Deal
Heavner
Herman
Ikert
Miller
Motz
Rankin
Witherspoon

GOBLE:
Babst/Bobst
Douglas
Faber
Fink
Fulbright
Hefner
Meinhert
Miller
Muller
Pabst/Bobst
Robinson

JOHNSON:
Corzine
Fink
Hamilton
Kaiser
Leslie
Lewis
Moore
Sherrill
Upright
Wilkinson

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

Family Recipes

                             

 

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.

 
 
 
The Loftin family reunion started when Ida Loftin's family gathered yearly for her birthday

 
 
 

Meats

 

 

Baked Italian Spaghetti

 

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
 
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.

 

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.

 
Note: I like mine with the cheese a little browned on top or edges.
 
Submitted by: Linda Lee Setzer (daughter of Sadie Elizabeth Loftin Lee)
 
 
 

Broccoli Florets & Ham Bake

 

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
 
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.

 
Submitted by: PLouise Loftin Potter (daughter of Charlie Roosevelt Loftin)
 
 
 

Brunswick Stew

 

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
 
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.

 
Submitted by: Spencer Sigmon (son-in-law of Daisy Pearl Loftin Herman)
 
 
 

Campbell's Beefy Taco Joes

 

Ingredients:

1 lb. Hamburger
1 cup Salsa
1 Can Tomato Soup
1/2 cup Cheese
 
Instructions:

Brown hamburger.  Add soup and salsa and heat good.  Top with cheese.  Serve on rolls.  Makes 8 servings.

 
Submitted by: Lou Mayhew Loftin (wife of Theodore Davis Loftin)
 
 
 

Campbell's Zesty Chicken

 

Ingredients:

4 Boneless Chicken Breast
1/2 Cup Water
1 Can Cream of Mushroom Soup
 
Instructions:

Brown chicken breasts.  Add soup and water.  Cover and simmer until done.

 
Submitted by: Lou Mayhew Loftin (wife of Theodore Davis Loftin)
 
 
 

Chicken Casserole

 

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
 
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.

 
Submitted by: Peggy Loftin Brotherton (daughter of Theodore "Speedo" Roosevelt Loftin)
 
 
 

Chicken Club Brunch Ring

 

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
 
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.

 
Submitted by: Linda Lee Setzer (daughter of Sadie Elizabeth Loftin Lee)
 
 
 

Chicken Frances (Loftin Cook)

 

Ingredients:

1 Can Cream of Mushrooom Soup
1 Small Container Sour Cream
Parmesan Cheese
Boneless Chicken Breasts
Canadian Bacon
 
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.

 
Submitted by: Pamela Herman Sigmon (daughter of Daisy Pearl Loftin Herman;
     niece of Frances Loftin Cook)
 
 
 

Chicken Pie (Melt in Your Mouth)

 

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
 
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.

 
Submitted by: Frances Loftin Cook (daughter of Alonzo Lester Loftin)
 
 
 

Chicken Salad

 

Ingredients:

1 Chicken
Celery (Chopped finely)
Mayonnaise
2 boiled Eggs (chopped)
Sweet salad cubes
Salt & Pepper (to taste)
 
Instructions:

Cook chicken, pick off the bone and chop as fine as you desire.  Mix all ingredients with chicken.

 
Submitted by: Peggy Loftin Brotherton (daughter of Theodore "Speedo" Roosevelt Loftin)
 
 
 

Company Chicken

 

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
 
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.

 
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.
 
Submitted by: Linda Lee Setzer (daughter of Sadie Loftin Lee)
 
 
 

Daisy Pearl's Poor Man's Country Style Steak

 

Ingredients:

1-2 lbs. Hamburger
Milk
Flour
Salt & Pepper (to taste)
 
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.

 
Submitted by: Pamela Herman Sigmon (daughter of Daisy Pearl Loftin Herman)
 
 
 

Dumplings

 

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
 
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.

 
Note: These dumplings are good with chicken or turkey.
Note: This recipe was given to my by my mother-in-law, Thelma Howard.
 
Submitted by: Mechelle Loftin Howard (daughter of Theodore Davis Loftin)
 
 
 

Elephant Stew

 

Ingredients:

1 medium sized elephant
Salt & Pepper (to taste)
2 Rabbits, optional
Brown gravy (LOTS)
 
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.

 
Submitted by: Matthew Brotherston (grandson of Peggy Loftin Brotherton)
     (great-grandson of Theodore "Speedo" Roosevelt Loftin)
 
 
 

Italian Beef
Slow Cooker Recipe

 

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
 
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.

 
Note: Delicious! This recipe is from our son Steve's wife.  They live in North Grafton, MA
 
Submitted by: Helen Loftin White (daughter of Arthur Lee Loftin)
 
 
 

Lasagna Italiano

 

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
 
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.

 
Submitted by: Linda Lee Setzer (daughter of Sadie Elizabeth Loftin Lee)
 
 
 

Marie Loftin's Chili

 

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)
 
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.

 
Submitted by: Mechelle Loftin Howard (daughter of Theodore Davis Loftin)
Submitted by: Peggy Loftin Brotherton  (daughter of Theodore Roosevelt Loftin)
 
 
 

Marie Loftin's Sloppy Joes

 

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)
 
Instructions:

Brown hamburger and pour off grease.  Add onion and remaining ingredients.  Simmer until done.  May need to add a little water.

 
Submitted by: Mechelle Loftin Howard (daughter of Theodore Davis Loftin)
Submitted by: Peggy Loftin Brotherson (daughter of Theodore Roosevelt Loftin)
 
 
 

Pork Roast With Apple Glaze

 

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
 
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.

 
Submitted by: Linda Lee Setzer (daughter of Sadie Elizabeth Loftin Lee)
 
 
 

Rice and Beef Casserole

 

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)
 
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.

 
Note: You can substitute small boneless uncooked pieces of chicken for the beef.
 
Submitted by: Pamela Herman Sigmon (daughter of Daisy Pearl Loftin Herman)
 
 
 

Sweet & Sour Meatballs

 

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
 
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..

 
Submitted by: Curtis & Carolyn Loftin (son & daughter-in-law of Sam William Loftin)
 
 
 

Tallerine (Texas Hash)

 

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)
 
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.

 
Submitted by: Pamela Herman Sigmon (daughter of Daisy Pearl Loftin Herman)
 
 
 

Thanksgiving Dressing for Turkey or Chicken

 

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)
 
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.

 
Submitted by: Peggy Loftin Brotherton (daughter of Theodore "Speedo" Roosevelt Loftin)
 
 
 

Thanksgiving Turkey

 

Ingredients:

1 Reynolds Oven Bag
Several Celery Sticks
Crisco Oil
1 Heaping Tbsp. Flour
1 Small Onion
 
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.

 
Note: Can also be used for chicken.
 
Submitted by: Peggy Loftin Brotherton (daughter of Theodore "Speedo" Roosevelt Loftin)
 
 
 

Ida Loftin celebrates her birthday in the late 1940s

 

 
 
 

Soups

 

 

Golden Cream of Potato Soup

 

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
 
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.

 
Note: This recipe was given to me by my sister-in-law, Hassie Murray
 
Submitted by: Pamela Herman Sigmon (daughter of Daisy Pearl Loftin Herman)
 
 
 

Potato Soup 1

 

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
 
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.

 
Submitted by: Tina Peeler Cloninger (daughter of Joe Connor Peeler)
     (granddaughter of Thelma Loftin Connor Lanier)
 
 
 

Potato Soup 2

 

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
 
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.)

 
Note: We especially like this recipe.
 
Submitted by: Willard White (husband of Helen Loftin White, daughter of Arthur Lee Loftin)
 
 
 

Taco Soup

 

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
 
Instructions:

Mix all ingredients together, simmer for 1 - 3 hours.  Serve with Sour Cream, Cheddar Cheese and Tortilla Chips.

 
Submitted by: Pamela Herman Sigmon (daughter of Daisy Pearl Loftin Herman)
 
 
 

William Alexander Loftin Family

 
 
 

Vegetables, Salads and Sides

 

 

Aunt Cordie Loftin Wilson's Squash Casserole

 

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)
 
Instructions:

Cook, drain, and mash squash and onion.  Add other ingredients and add spread in a baking dish.  Bake 350* until done..

 
Note: This recipe was given to me by Aunt Cordie Loftin Wilson (daughter of William Alexander Loftin)
 
Submitted by: Faye Brotherton Dellinger (daughter of Peggy Loftin Brotherton)
 
 
 

Ann Mayhew Miller's Slaw

 

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)
 
Instructions:

Grate cabbage, add remaining ingredients and mix.  Let sit for a few hours before serving.

 
Note: This recipe was given to me by my sister, Ann Mayhew Miller.
 
Submitted by: Lou Mayhew Loftin (wife of Theodore Davis Loftin)
 
 
 

Baked Beans N'Bacon

 

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
 
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.

 
Note: I use apple cider vinegar instead of red wine vinegar.  I also use French's Mustard, if I don't have dry.
 
Submitted by: Linda Lee Setzer (daughter of Sadie Loftin Lee)
 
 
 

Baked Beans or Chili Beans

 

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)
 
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.

 
Submitted by: Peggy Loftin Brotherton  (daughter of Theodore "Speedo" Roosevelt Loftin)
 
 
 

Broccoli Casserole

 

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
 
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.

 

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.

 
Submitted by: Peggy Loftin Brotherton (daughter of Theodore "Speedo" Roosevelt Loftin)
 
 
 

Zucchini Bread

 

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
 
 
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.

 
Submitted by: Linda Lee Setzer (daughter of Sadie Elizabeth Loftin Lee)
 
 
 
Descendants of Arthur Lee Loftin (2007)

 
 
 

Non Edible Stuff

 

 
 

Bubble Stuff

 

Ingredients:

1/4 Cup Liquid Detergent
1/4 Cup Glycerin
1 1/4 Cup Water
 
 
Instructions:

Mix all ingredients together to make blowing bubbles.

 
Submitted by: Lou Mayhew Loftin (wife of Theodore Davis Loftin)
 
 
 

Christmas Tree Preservative

 

Ingredients:

2 Cups Light Corn Syrup
4 Tbsp. Bleach
1 Gallon Hot Water
1/2 Cup Horticulture Iron
 
Instructions:

Mix all ingredients together, let cool.  Pour into Christmas tree pan

 
Submitted by: Lou Mayhew Loftin (wife of Theodore Davis Loftin)
 
 
 

Mechanics Hand Cleaner

 

Ingredients:

1/2 Cup Heavy Duty Laundry Detergent 1/2 Cup Corn Meal
 
Instructions:

Mix all ingredients together and store in airtight container.

 
Submitted by: Lou Mayhew Loftin (wife of Theodore Davis Loftin)