Sharing favorite recipes

Published 6:31 pm Tuesday, October 21, 2008

Shelby Brown has a treasured cookbook. And, she confesses, it’s one she’s had for a while.

“I think it’s from junior high school,” she said, opening the cook to reveal her maiden name penciled in the top of the page. “There have been others, but none as good as this one.”

The book, worn from frequent use, yields her favorite Lane Cake recipe, or actually recipes – a compilation of the white cake, Lane filling and white icing recipes.

Sign up for our daily email newsletter

Get the latest news sent to your inbox

And it’s that tried-and-true recipe that Brown chose to share with the community as part of the P.E.O.’s first cake auction.

The women of P.E.O. are gathering together their favorite recipes – for cakes, muffins, even peanut butter cookies – and the fruits of their efforts will be available for purchase beginning at 6:15 a.m. on Wednesday, Oct. 29, through the cake auction on WTBF radio.

The women of the local chapter of the P.E.O.s are raising funds to help support the international organization’s mission of aiding women in educational efforts. Founded in 1869 on the campus of Iowa Wesleyan College by seven friends, the organization has grown to membership of almost a quarter million in chapters across the United States and Canada, according to its Web site. The P.E.O. Sisterhood, as it’s called, operates five international philanthropies: P.E.O. Educational Loan Fund, Cottey College, P.E.O. International Peace Scholarship Fund, P.E.O. Program for Continuing Education and P.E.O. Scholar Awards.

And as part of their cake auction, they plan to include the recipes as well as a note, sharing why each recipe is special to the woman who prepared it.

Below are some of the P.E.O’s favorite recipes, which will be available at the cake auction.

German Chocolate Cake

By Gayle Foster

1 pkg 9 oz. sweet chocolate (Baker’s German’s)

½ c. boiling water

2¼ c. sifted all-purpose flour

1 t. baking soda

½ t. salt 1 c. butter

2 c. sugar

4 egg yolks

1 t. vanilla

1 c. buttermilk

4 egg whites, stiffly beaten

Coconut-Pecan Filling and Frosting

Melt chocolate in boiling water; cool. Sift flour, soda, and salt. Cream butter and sugar well. Add egg yolks, one at a time, beating after each. Blend in vanilla and melted chocolate. Add flour mixture alternately with buttermilk, beating after each addition. Fold in beaten egg whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes, or until cake springs back when lightly pressed in center. Cool in pans 15 minutes. Remove and cool on rack. Spread Coconut –Pecan Filling between layers and over top of cake.

Coconut-Pecan Filling and Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, ½ c. butter, and 1 t. vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add 1 1/3 cups Baker’s Angel Flake Coconut and 1 cup chopped pecans. Cool until of spreading consistency, beating occasionally. Makes 2 ½ cups.

Lane Cake

By Elaine Bassett


3 cups plain flour

3 tsp. baking powder

¾ tsp. salt

Sift together the above ingredients. Set aside.

In a large bowl, cream together 1 cup (2 sticks) margarine or butter and 2 cups sugar. Add 4 eggs, one at a time, beating well after each. Then add the sifted dry ingredients and 1 cup milk, intermittently, into the creamed mixture, beginning and ending with flour. Finally, add 2 tsp. vanilla to the batter. Bake in three greased and floured cake pans for about 30 minutes at 350 degrees. Let stand in pans 10 to 15 minutes to cool. Turn out onto racks to cool completely.


Grind one box raisins, 10 oz. frozen coconut, ¾ quart of pecans together until fine (usually three times through the grinder.) (A food processor may also be used, but the ingredients will not be as finely chopped/ground.)

Cook 12 egg yolks, 2 ¼ cups sugar, 1 ½ sticks butter or margarine on medium heat about 20 minutes, stirring constantly, until the mixture thickens. Add the ground ingredients and ½ cup bourbon (or grape juice or dark wine). Frost layers with the mixture. (The cake can stay covered for several days before cutting to allow the filling to ripen.)

Chocolate Italian Cream Cake

By Mitzi Rowland


½ cup butter

½ cup shortening

2 cups white sugar

5 eggs

2 cups all-purpose flour

1 teaspoon baking soda

¼ cup unsweetened cocoa powder

1 cup buttermilk

1 teaspoon vanilla extract

1 cup shredded coconut

1 cup chopped pecans


1 cup cream cheese

½ cup butter

¼ cup unsweetened cocoa powder

1 teaspoon vanilla extract

4 cups sifted confectioners sugar

1 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.

Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.

Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.

To Make Frosting: Cream the cream cheese and butter together. Sift confectioner’s sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Lane Cake

By Shelby Brown


1 cup butter

2 cups sugar

3 ½ cups flour

2 teaspoon baking powder

1 cup milk

6 egg whites


8 egg yolks

1 cup sugar

½ cup butter

1 cup seeded raisins, finely chopped

1 cup chopped nuts

1 ounce brandy or wine

1 teaspoon vanilla

1 whole fresh coconut, grated

White icing:

2 ½ cups sugar

½ cup white Karo

½ cup water

2 egg whites

1 teaspoon vanilla

For cake, cream butter, add sugar and cream together well. Mix and sift dry ingredients. Add dry ingredients alternately with the milk to the butter and sugar mixture. Beat egg whites until stiff and fold into batter. Bake in greased layer pans at 250 degrees for 20 to 25 minutes. Or, bake in a greased loaf pan at 325 degrees for 50 to 55 minutes.

For filling, beat egg yolks until light and add sugar gradually. Add butter and cook these three ingredients together in top of double boiler until thick. Stir constantly. Remove from fire and while still hot add seeded raisins, nuts, flavorings and grated coconut. Beat until well-mixed. Spread between layers of cake and ice with White Icing.

For icing, mix sugar, Karo and water. Place over low heat and stir constantly until sugar is dissolved. Bring to a boil and cook without stirring until a small amount forms a soft ball when tested in cold water. Beat into stiffly beaten egg whites. Add vanilla and continue beating until thick enough to spread.

Washington Apple Cake

By Sandie Garrett


3 eggs

2 cups white sugar

1 cup vegetable oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 cup chopped walnuts

4 cups thinly sliced apples


2 3-ounce packages cream cheese (softened)

¼ cup butter, melted

2 cups confectioners’ sugar

1 teaspoon lemon juice

Preheat oven to 350 degrees. Butter a 9-by-13-inch pan. Spread apples evenly over the bottom of the pan. Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs.

Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in; stir in nuts and vanilla. Batter will be very thick.

Spread batter over apples in the pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in the center comes out clean. Remove from the oven and cool. Spread with Cream Cheese Icing.

To make icing, beat cream cheese until fluffy. Beat in ¼ cup melted butter, then beat in confectioners sugar and lemon juice. Spread over cooled cake. Refrigerate.

Pecan Muffins

By Sandie Garrett

1 cup pecans, finely chopped

1 cup packed brown sugar

½ cup plain flour

2 eggs, beaten

2/3 cup melted butter

Preheat oven to 325 degrees for mini muffins and 350 degrees for regular muffins. Mix dry ingredients. Add beaten eggs and stir. Add melted butter and stir.

Cook at 325 degrees for 20 minutes for mini-muffins; 350 degrees for 20 minutes for regular muffins.

Peanut Butter Cookies

By Sandie Garrett

½ cup butter or margarine, softened

½ cup sugar

½ cup packed brown sugar

½ cup peanut butter

1 egg

½ teaspoon vanilla extract

1 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

Additional sugar

In mixing bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375 degrees for 10 to 12 minutes or until bottoms are lightly browned and cookies are set. Yield: about four dozen

Italian Cream Cake

By Linda Dykes


1 stick butter

½ cup vegetable shortening

2 cups sugar

1 teaspoon soda

1 cup buttermilk

2 cups all-purpose flour

1 teaspoon vanilla

1 cup coconut

1 cup chopped pecans

5 eggs (separate and beat whites until stiff but not dry)


1 8-ounce package cream cheese

1 box powdered sugar

½ stick butter

1 teaspoon vanilla

¼ finely chopped pecans

Using a mixer, cream butter and shortening; add sugar and beat well. Add egg yolks and beat well. Dissolve soda in buttermilk. Add buttermilk and flour alternately. With spatula, stir in vanilla, pecans and coconut. Fold in beaten egg whites. Put batter into three greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes. Remove layers from pans and put on cake racks. Cool and frost.

For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing well. With spatula, mix in pecans or sprinkle them on top of cake.

Raspberry Rodeo Cake

By Margaret Stewart

1 ½ cups granulated sugar

2 cups all-purpose flour

1 teaspoon baking soda

¼ cup unsweetened cocoa

1 teaspoon hazelnut or raspberry flavoring

1 cup mayonnaise

¼ cup raspberry jam, strained

1 cup strong black coffee

1 teaspoon vanilla extract

Preheat over to 350 degrees. Mix dry ingredients. Stir in remainder of ingredients. Turn into a pre-greased 10-inch round cake pan. Bake on middle rack of oven at 350 degrees for 25 minutes. Allow to cool 15 minutes on wire rack. Invert onto rack and then onto serving dish.

Serve in pie-shaped wedges with whipped cream and shaved chocolate or whipped cream and fresh raspberries. Serves eight when cut into wedges or three to four when cut in half and layered on top of the other half with whipped cream between the layers.

Cream Cheese Pound Cake

By Gayle Howell (PEO State President)

1 cup margarine, softened

½ cup butter, softened (no substitute

1 8-ounce package cream cheese, softened

3 cups sugar

6 eggs

2 ¾ cups flour

2 teaspoons vanilla extract

Combine first three ingredients in a very large bowl; beat well with a heavy-duty mixer. Gradually add sugar; beat until light and fluffy (about five minutes). Add eggs, one at a time. Beat well after each addition. Add flour to creamed mixture; beat well. Stir in vanilla. Pour batter into a well-greased tube (bundt) pan. Bake at 325 degrees for one hour and 30 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan and cool completely.

Potato Chip Cookies

By Gayle Howell (PEO State President)

1 pound margarine

1 cup sugar

3 cups flour

2 ½ cups potato chips, crushed by hand (6-ounce package)

½ cup nuts, chopped fine (optional)

2 or 3 tablespoons water

2 teaspoon vanilla

Cream margarine; add sugar slowly. Add flour slowly. Add potato chips and vanilla. Add nuts (if used) last. Drop by teaspoon onto ungreased cookie sheet. May need to pat smooth. Bake at 350 degrees for 10 to 13 minutes. Yields about 90 cookies.