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Cheese cakes, chocolate cakes, juicy fruit cakes, delicious strawberry cakes, old fashion carrot cakes, coffee cakes, icings, and creamy frostings! Cakes, large slices of life, made the 1950's and 60's taste so good.  My free handwritten recipe collection for your food pleasure. What was a picnic without a table full of these delicious tasty treats?  Every city park and state park in America saw these homemade foods fill table tops from cost to cost. You ran and played with your friends.  You hoola hooped, your jumped rope, you ran and laughed, while mom and her friends sat at wooded picnic tables, waiting for the charcoal embers to redden.

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Mickey H.’s Cheese Cake 2 large packages cream cheese 3 eggs 1 cup sour cream 3 T. Sugar 3/4 cup sugar 1 tsp. vanilla Mix cheese smoothly - add eggs and sugar. Pour in buttered pie plate.: bake 25 minutes 325 degrees.  Let set out of oven 20 minutes.  Combine sour cream and sugar and pour over.  Return to oven for 15 minutes.  Chill overnight

Melinda’s Cheeseless Cheesecake 4 eggs separated 1 1/3 cup eagle brand 1/3 cup lemon juice 1 t grated lemon rind 1 t vanilla 1/2 t nutmeg 2/3 Zwieback crumbs (12 crackers) 2 T. melted butter Beat egg yolks.  Add Eagle Brand.  Mix well.  Add lemon juice and grated lemon rind, vanilla and nutmeg.  Blend well.  Beat egg white until stiff, but not dry.  Fold into mix (milk mix).  Combine crumbs in butter.  Sprinkle butter pan (square) 8 x 8 x 2 or (round) 9 x 2, with half of the crumbs. Pour in mix and sprinkle with remaining crumbs.  Bake at 325 degrees 30 minutes.  Cool 1 hour in oven with door closed.

Chocolate Sour Cream Bars Heat oven to 350 degrees.  Prepare Betty Crocker chocolate chip or almond snacking cake.  Mix as directed on package, except mix in a bowl and reduce the water to 2/3 cups.  Stir in 2/3 cup dairy sour cream wit the water. Spread in a pan.  Bake until top springs back.  20 to 25 minutes.  Cool completely. Frost with sour cream frosting.  Cut into bars about 3 x 1 inches. Store in refrigerator. Makes 32 bars.  Sour Cream Frosting Beat 1 1/2 cup powdered sugar, 1/3 cup dairy sour cream, 2 Tablespoons softened butter, and 1 teaspoon vanilla until frosting is smooth and of spreading consistency.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering warm tasty recipes for the most wonderful time of the year!     Read "Santa and the Magic Key", plus recipes for your holidays.  A story by PenVampyre Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice.

Easy Layered Cheese Cake 2 cups (1/2 of 18 1/2 oz package) of white cake mix 1 egg white (reserve yolk for filling) 3/4 cups water Filling 3/4 cup sugar 2 packages (8oz each) cream cheese 2 teaspoons lemon peel 2 tablespoons lemon juice 2 eggs, separated plus reserved yolk. Generously grease and lightly flour the bottom and sides of 13 x 9 inch pan.  In small bowl combine dry cake mix with egg white and water.  Blend and beat as directed on package.  Bake at 350 degrees for about 12 to 15 minutes. Remove from the oven, spoon cheesecake filling over baked base and return to oven for about 20 to 22 minutes at 350 degrees or until light golden brown.  Cool before serving. Cheese Cake Filling. In a small bowl, blend together sugar, cream cheese, lemon peel, lemon juice, and 3 egg yolks until smooth. Beat 2 egg whites until stiff.  Gently fold stiffly beaten egg whites into cream cheese mixture. That is all she wrote.

Lemon Cloud Cheesecake Serves 12 3 1/2 cups graham cracker crumbs 1 stick melted butter 1 can evaporated milks - 13 oz 1 package lemon Jell-O - 3 oz 1 cup boiling water 1 package -8 oz- cream cheese - softened 1 cup sugar 1 teaspoon vanilla 3 tablespoons lemon juice - drained 1/2 can of crushed pineapple - 8 oz Combine crumbs and butter, mix well. Press about 2.3 of the crumbs evenly over bottom of baking dish 9 x 13 of 11 x 7"  Refrigerate until chilled.  Pour milk in shallow dish and set in freezer until ice crystals form around edges.  Dissolve Jell-O in water.  Refrigerate until slightly thickened.  Cream together cheese, sugar, and vanilla until smooth, add Jell-O, lemon juice and pineapple. Mix well, using cold beaters and mixing bowl.  Beat milk until stiff peaks form.  Fold milk into Jell-O mixture evenly over crumb crust.  Sprinkle remaining crumbs on top.  Refrigerate until firm.

How cute is this little girl in her cowboy boots.  Bet mom is in the kitchen cooking up some cheesecake.

Cherry Cheese Cake 1 package lemon cake mix 1 cup water 4 eggs 1 package (8oz) cream cheese, softened 1/3 cup evaporated milk 1 can (one pound 5oz) cherry pie filling Generously grease and lightly flour a 10 inch tube pan.  In a large mixing bowl, combine dry cake mix, water, and eggs. Blend and beat as directed on the package.  Pour about half of batter into prepared pan.  In a small mixer bowl, beat cream cheese and milk until smooth.  Spoon over batter in a the pan without touching sides of the pan.  Spoon 1 cup cherries over cream cheese mixture.  Spread with remaining batter. Bake at 350 degrees for 50 to 55 minutes until a toothpick inserted in center comes out clean. Cool in a pan for 15 minutes, don't invert.  Remove from pan.  Serve with remaining cherries.  Store leftover cake in the refrigerator.

Chocolate Oatmeal Cake 1 1/2 cups boiling water Add: 1 bar German chocolate 1 stick oleo 1 cup brown sugar 1 1/2 cups flour 1 cup granulated sugar 1 teaspoon soda 1/2 teaspoon salt Mix with boiling water mixture and add: 2 beaten eggs 1 teaspoon vanilla Mix well, and bake in 9 x 13 pan at 350 for 30 to 40 minutes. Frost while warm with: Boil: 1/2 stick oleo 4 tbs. Pet milk 4 tbs. cocoa Remove from heat, and stir in: 1/2 box confection sugar 1/2 teaspoon vanilla

Cherry Cheese Pie 1 crumb crust or baked pastry shell 1 package Borden's cream cheese 1 1/2 cup Eagle Brand milk 1/3 cup lemon juice 1 tsp vanilla 1 can prepared cherry pie filling. Whip cheese till fluffy - add milk - add rest of ingredients.  Top with cherry pie filling.  Chill. My grandmother wrote that she did not have a name for this.  She said Mrs. Spencer gave her the recipe in 1962 1 package dream whip Prepare as directed on package 1 small package of cream cheese 1 teaspoon vanilla or lemon graham cracker crust 1 can of fruit pie filling - any kind. Prepare dream whip and add cheese.  Mixing thoroughly with mixture.  Spread over graham cracker crust and top with fruit filling. Put in refrigerator for 2 or 3 hours or overnight.

Cheese Cake by Margaret Green At this point in the recipe, the lady of the recipe box, found it necessary to add this note - Chr. Natl. Const. and Law Comm. I thought this was a cool piece of trivia. The recipe is as follows: Beat 4 egg yolks until lemon colored. Add 1 can eagle brand milk, juice of two lemons and rind of 1 lemon.  Fold in four beaten egg whites. Pour mixture in shallow pan lined with graham cracker crust made as follows: 16 graham crackers, 1 stick butter. Bake 15 to 20 mins. in 350 oven.

Grandmother's Miracle Cheese Cake She wrote, "This is very good too." She was given this recipe by Mrs. Spencer. 1 package lemon jello 1 8 oz package Philadelphia cream cheese 1 tsp. vanilla 1 stick butter, melted 1 cup boiling water 1 cup sugar. 1 tablespoon lemon juice 1/2 pound graham crackers crushed 1 can chilled canned milk or 1 cup whipped cream Mix lemon jello and boiling water and set aside to cool.  Crush graham crackers, add melted butter and line a large oblong Pyrex dish.  Cream together cheese, sugar, lemon juice and vanilla.  Mix in lemon jello.  Fold in whipped cream.  Let stand in refrigerator over night or longer.

$100.00 Chocolate Cake by June Leininger 2 cups flour 1 cup sugar 1 1/2 tsp soda 1 cup mayonnaise 1 1/2 tsp baking powder 4 tbsp cocoa 1 cup water 2 tsp vanilla Sift dry ingredients together. Add cold water, mayonnaise and vanilla.  Mix well. Bake 30 to 35 minutes at 350 degrees in two 8? layer pans.

Regina's Chocolate Cake 3 cups flour 2 cup sugar 1/2 cup cocoa 2 teaspoon soda 1 teaspoon salt 2/3 cup oil 2 teaspoon vanilla 2 cup water 2 Tablespoon vinegar Add all liquid and dry ingredients. Blend.  Add vinegar.  Put in  greased and floured 9 x 13 pan.  Baked 350 degree for 30 to 35 minutes.  Ice top.

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