Italian Cream Cake

1 cup butter, softened
2 cups sugar
5 eggs (separated)
1 tsp. baking soda
2 cups cake flour
1 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar, add egg yolks one at a time, beating after each addition. Sift flour and baking soda. Add to mixture alternating with buttermilk, flour to be added first and last. Sit in pecans, coconut and vanilla. Beat egg whites until stiff peaks form. Fold in beaten egg white. Bake in 3 round layer pans at 350 for 30 minutes. Cool and frost with icing, icing recipe below.

Icing:
8 oz. cream cheese, softened
1/2 cup butter, softened
1 box powdered sugar
1 tsp. vanilla

Mix together and spread on cooled cake.

Lemon Sour Cream Pound Cake

5 large eggs
3 cups flour
1 cup sour cream
1 tsp. vanilla extract
3 cups sugar
1/4 tsp. baking soda
1/2 lbs. butter (not margarine)
1 tsp. lemon extract

Preheat oven to 325 degrees.
Cream softened butter and sugar, add eggs one at a time, beating after each addition. Add remaining ingredients. (If you would like to leave out the lemon, add another tsp. vanilla.) Bake in greased and floured bundt cake pan 1 hour and 15 minutes. Invert 15 minutes after removing from oven and let cool.

Buffalo Chip Cookies

Buffalo Chip Cookies

Preheat oven to 350 degrees

1 cup Margarine
1 cup Shortening
2 cups firmly packed Brown Sugar
2 cups Sugar
4 Eggs
1 tsp. Vanilla

Cream together.

4 cups Flour
2 Tbsp. Baking Powder
2 Tbsp. Baking Soda

Slowly add to above ingredients and mix well.

2 cups Oatmeal
2 cups Crispy Rice Cereal
2 cups Corn Flakes
2 cups Chocolate Chips
2 cups Chopped Nuts

Add remaining ingredients stirring by hand.

Bake on greased cookie sheet for 13 to 15 min.
Remove from oven and let finish baking on cookie sheet.