CREAM WAFER COOKIES from Teresa Arnold

1 cup soft butter
1/3 cup whip cream
2 cups flour
Mix butter, cream and flour ---- chill.
Heat oven 375 degrees
Divide dough into thirds --- work on one of the thirds at a time ---- and put the other two in the refrigerator.
Roll one of the thirds of dough out 1/8 inch thick on floured surface --- cut into rounds ---- place rounds on wax paper and coat both sides well with sugar.
Place on ungreased cookie sheet --- prick each round four times with fork.
Bake seven to nine minutes ---- let cool.
Get the next "third" of dough from the refrigerator and do the same thing.
Get the last third from the refrigerator and do the same thing.
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SUGAR FILLING
1/4 cup soft butter
3/4 cup confection sugar
1 egg yolk
1 teaspoon vanilla
Mix together and place between two rounds ----tint with food coloring if desired

Corn Casserole from Teresa Arnold

2 cans cream corn
2 eggs
1/4 Cup corn meal
2 cups grated cheese
l tablespoon garlic salt
6 tablespoon Wesson oil
2 small cans chile green chopped (This is pretty hot, use your own judgment)
Mix all ingredients except chilies and cheese - put layer corn mixture in greased baking dish, then layer chilies and cheese. Top with remaining corn mix. Bake 350 degrees.

Angel Biscuits

1 pkg dry yeast (2 1/2 tsp = 1 pkg yeast)
1/2 cup warm water
5 cups flour
1 teaspoon baking soda
2 cups buttermilk**
3 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup + 2 Tablespoons shortening

Dissolve yeast in warm water, let stand 10 minutes.
Sift flour, sugar, baking powder, salt and soda in large bowl.
Cut in shortening.
Stir in buttermilk and dissolved yeast mixture until moistened. Roll out on floured surface, being careful not to over handle the dough. Cut into biscuits and bake in greased pie pan at 400 degrees for 15 minutes.

*Dough can be stored in covered plastic container for up to one week.

**I usually use powdered buttermilk, follow directions on the can. Mix the dry buttermilk in with the dry ingredients and then add the water with the yeast mixture.

Easy Pudding Dessert

(AKA: Filthy Wilma)
Crust:

1 1/4 cup flour
1 cube butter or margarine, softened

Mix with fork until fine texture, add 1 cup chopped walnuts or pecans (optional), mix together. Press mixture into bottom of 9x13" pan. Bake at 350 degrees for 15-20 minutes. Cool.

First filling:

8 oz. cream cheese, softened
1 cup powdered sugar
1/2 of large cool whip

Mix well and spread over cooled crust.

Second Filling:

1 small package chocolate instant pudding
1 small package vanilla instant pudding
2 1/2 cups milk
1 teaspoon vanilla

Mix well and spread over first layer, top with remaining cool whip and sprinkle chopped nuts or shredded chocolate. Chill and cut into squares.

* I have substituted sugar free pudding for the regular pudding and have substituted Splenda (not Splenda for baking) for the powdered sugar.

**I have also omitted the chocolate pudding, used 2 vanilla puddings and added sliced strawberries. Or one vanilla and one lemon pudding, or one vanilla and one butterscotch pudding. There are several possible variations.