Recipe by: Ellen J. Barrier

1- package of white cake mix
1- large box  JELL-O gelatin dessert

 1- can of white cake  frosting

Prepare gelatin according to directions on the box- and let it set in the refrigerator until it is partially jelled. (use a  flavor of choice) My family, prefer the lime flavor.
After each layer of cake has been frosted with white frosting, place Jell-O on the bottom layer. After placing the top layer on, cover it with the remaining Jell-O. Place the cake in a covered cake container, and keep it refrigerated. You should have Jell-O between the two layers, and Jell-O on the top layer.

And it shall come to pass, that before they call, I will answer; and while they are yet speaking, I will hear.
Isaiah 65:24

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Carrot Cake

Recipe by:  Hazel M. Mason

4 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs slightly beaten
1 teaspoon vanilla flavoring
2 cups grated carrots
1 cup chopped walnuts
1 can cream cheese frosting (refer to recipe)

Combine flour, soda, salt, and cinnamon in mixing bowl, (set aside) combine sugar, vegetable oil, eggs, in a mixing bowl, add vanilla flavoring.
Add dry ingredients such as flour, soda, salt,  cinnamon, in bowl with the above ingredients. Mix well. Add grated carrots and grated walnuts. Put cake batter in (3) 9 inch cake pans and bake at 350 degrees in oven until done. Icing cake with cream cheese frosting/walnuts.


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Large Peach Cobbler

Recipe by: Hazel M. Mason

3 pound bag of frozen or fresh peaches
2 and one-half cups of sugar
2 egg yolks
1/2 cup of sweet milk
2 table spoons of flour
1/2 teaspoon of lemon juice
1 teaspoon of cinnamon
1 stick of butter

Mix egg yolks, flour and sweet milk together, making a thickening agent.
. Combine peaches, sugar, lemon juice, cinnamon and butter.
. Arrange peaches in the bottom of pan on top of crust.
  Pour all of the mixed ingredients over the peaches.
 Place strips of dough on top of the ingredients.
Pour melted butter over the strips of dough that is a top crust.
Sprinkle with sugar.
  Bake at 350 degrees for one hour.
3 cups of flour
½ cups of butter Crisco
½ teaspoon of baking powder
1 pinch of salt

Add flour and butter Crisco. Mix well
Add baking powder, and salt. Knead dough into balls. Roll out and cut strips of dough.
Place dough on the bottom of pan and make the top crust.

Hear my prayer, O God; give ear to the words of my mouth. 
Psalm 54:2

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Chocolate Chip Pecan Pie

Recipe by: Lynda Ruben

1 cup KARO syrup (light corn)
3 eggs
1 cup sugar
1 tsp. vanilla flavor
2 cups pecan halves
2 tsp. butter (melted)
1 cup chocolate chip morsels
1 tsp. homogenized milk
1 tsp.  flour
1-9 inch unbaked pie crust

Combine syrup, sugar, vanilla flavor and butter. Mix well in a bowl. Add milk, and flour, mixing well. Pour into unbaked pie crust. Arrange pecan halves in circular motion to form a design. Place chocolate chip morsels over pecans and bake at 350 degrees for one hour.


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Hummingbird Cake

Recipe by: Hazel M. Mason

4 cups flour
2 cups white sugar (granulated)
l tsp. baking soda
1/2  tsp. salt
1 tsp. cinnamon
1 cup vegetable oil
1 tsp. vanilla flavor
3 eggs (slightly beaten)
1 cup banana (mashed)
1 cup crushed pineapple
1 cup chopped fine pecans

Mix dry ingredients together, and set aside. Mix: eggs, oil, sugar, and vanilla together in a mixing bowl. Add other dry ingredients: banana, pineapple, pecans (Don't use mixer to mix ingredients) use a wooden spatula or plastic spoon. Pour into (3) 9 inch cake pans. Place a hole in the center to allow the ingredients to set in.
Place the cake batter in a cool oven. (don't preheat) Bake at 350 degrees for 25 minutes. Cool: Spread cream cheese frosting on cake. Place pecans halves on top and sides.


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