Daily Archives: May 19, 2010

Super Chocolatey Bundt Cake


Natalie Hanks Snow brought this to the Hanks Girl Cousin Luncheon at Adria Wilson Higginson’s home in February 2010.  IT WAS AMAZING.  Her sister (Heather Hanks Ragsdale) posted the recipe on her blog and had this to say about it:

“Not only is it beautiful, it is super easy and divinely delicious (courtesy of my sister)! My first bundt cake is a success! You MUST try this….you will be in heaven on the first bite.”


  • 8 oz. cream cheese
  • 1 cup sour cream
  • 1 cup water
  • 2 eggs
  • Mix together.
  • Chocolate cake mix
  • Instant chocolate pudding
  • 1 cup chocolate chips (semi sweet)


Bake 1 hour 325 degrees. When pull out of oven, cool 5 minutes, then dump out of bundt pan. Sprinkle with powdered sugar.



Mother was a great candy maker.  I never remember baking on Sunday, but we often made fudge or divinity on Sunday afternoon.


  • 2 c. sugar
  • 2 egg whites
  • ½ c. white corn syrup
  • ½ c. water


Separate egg whites and beat until stiff.

Mix sugar, syrup and water.  When mixture reaches a firm ball, pour 1/4 of it slowly over beaten egg whites while beating with electric mixer.  Cook rest of mixture until almost brittle.  Pour slowly over egg whites, beating constantly.  Continue to beat until it creams, or until is loses its glossiness and becomes dull.  Add 1 t. vanilla and ½ c. walnuts.  Drop from spoon or spread in greased shallow pan.

Note:  Four drop of oil of peppermint may be added instead of vanilla and walnuts. Divinity is improved if kept in a covered kettle over night.



Mother was a great candy maker.  I never remember baking on Sunday, but we often made fudge or divinity on Sunday afternoon.


  • 2 c. sugar
  • ¾ c. milk
  • 1 ½ sq. baking chocolate
  • Dash of salt
  • 1 t. corn syrup
  • 2 T. margarine or butter
  • 1 t. vanilla

Butter sides of heavy aluminum (4 qt.) sauce pan.  In it combine sugar, milk, chocolate, salt and corn syrup.  Cover with lid and bring to a boil.  Remove lid and turn heat down so that the mixture is kept gently boiling.  Cook to soft ball stage, stirring only if necessary.  Immediately remove from heat.  Add butter and cool to lukewarm without stirring.  When cool, beat until ready to pour into 9″x9″ pan (buttered) to set and cut into squares or drop by teaspoonful for immediate serving.  (note signs of proper time to stop beating)

Mother’s Parker House Rolls


This was Mother’s (Mae Hanks) favorite roll recipe.


  • 1 c. milk
  • 2 T. fat (butter preferable)
  • 2 T. sugar
  • ¾ t. salt
  • 3 to 3 ½ c. flour
  • 1 cake compressed yeast


  1. Add warm milk to sugar, salt, and butter.
  2. Add yeast which has been softened in a small amount of lukewarm water.
  3. Add 1/2 of flour.  Beat well and add the remainder slowly until the dough is stiff enough to knead.
  4. Knead the dough, using as little flour as possible on the board, adding only enough to keep the dough from sticking.

Make into soft dough, kneading 2 minutes.  Let rise until double in bulk.  Roll to 1/3″ thickness.  Cut rounds 2 to 2 1/2″ in diameter.  Crease middle of each round with dull edge of knife.  Brush one-half very lightly with melted butter, fold over, pressing together with palm of hand.  Place close together in uniform rows.  Let rise; when double in bulk, bake at 400 for 15-20 min.

Grandpa Thomas’ (Vern) Doughnuts


Remember his recipe by his verse he always quoted:

1 cup sugar,

1 cup milk,

2 eggs beaten fine as silk;

Salt and nutmeg,

Lemon will do;

Of baking powder,

Teaspoons, two.

Lightly stir the flour in;

Roll on pie board, not too thin.

Mother (Mae) said the measurements were about:

  • 1 c. milk
  • 1 c. sugar
  • 2 eggs, beaten
  • ½ t. nutmeg
  • 2 t. baking powder
  • ½ t. salt
  • 3 c. flour
  • 1 t. lemon


Beat eggs and add sugar, then dry ingredients.  Add milk.  Roll dough about ¼” thick.  Cut with doughnut cutter.  Drop in hot fat, and brown both sides.  Drain on brown paper sack, then shake doughnuts in sack of sugar while warm.

Old Fashion Root Beer



  • Root Beer Concentrate  (2 oz.)
  • 5 lbs. sugar
  • ½ of 0.6 yeast cake OR 1 t. dry yeast


Mix sugar and RB concentrate in 5 gal bucket.

Dissolve yeast in water and add to above sugar mixture.  Mix well.

Add 5 gallons lukewarm water.

Makes about 40 bottles.

My recipe does not say how long to incubate the bottled brew.  As I remember it was about a couple of weeks in a warm dark place.  My sibs may remember better.  When Jerry and I made it we just let it incubate until it tasted about right.  Yum!

P.S.  Don’t try this with screw-on bottles.  Need to use glass bottles and metal caps.  I have a bottle capper.  Good luck.  Marie

Louise Hanks Bain’s Wedding Punch


(Half recipe notations on the right)

  • 5 lb. sugar                                                5 c.
  • 1 (12 oz.) can frozen orange juice                        6 oz.
  • 6 T. Realemon                                                3 T.
  • 3 T. vanilla                                                4 t.
  • 3 T. almost extract ( ½ bottle will do)            1 oz.
  • 2 oz. citric acid                                                1 oz.
  • 4 gal. water                                                2 gal.

Notes:  My large Tupperware hold half a recipe.

Is good as frozen slush.

Equivalents:            1 lb. sugar = 2 cups,  2 T. = 1 oz.

Mother’s Orange Nut Bread


This was served at Carol and Wes Wilson’s wedding reception.


  • ¾ c. orange juice
  • ¼ c. boiling water
  • 1 c. (8 oz) chopped dates
  • 2 T. melted shortening
  • 1 t. vanilla
  • 1 beaten egg
  • 2 c. sifted flour
  • ¼ t. salt
  • 1 t. baking powder
  • ½  t. soda
  • 1 c. sugar
  • 1 c. chopped nuts
  • 1 ½ T. grated orange peel

Pour juice in bowl, add hot water.  Add beaten egg, melted shortening, dates and vanilla.  Add dry ingredients which have been sifted.  Beat well.  Add chopped nuts and orange peel.  Bake at 350 for 1 hour.