Fork and knife passage (Photo: Yuriy Afonkin, Getty Images / iStockphoto)

Charley Pritchett and his wife, Sheila, are passionate cooks. They had over 500 cookbooks, but when it fell from his home in Spanish Fort, donated 250 of their collections at the Culinary Institute in Pensacola State College. Are these books contain recipes that have achieved outstanding results.

Elizabeth Hawkins of Pensacola to win the first prize of the day the dairy industry in 4-H with her recipe for cream cheese crepe is. She has received praise from the judges this attractive light dessert.

Key Lime Cake Ollie Mae

1 box lemon cake

1 (3 oz) box lime gelatin

4 eggs

Oil 1 1/3 cups of vegetables

¾ cup orange juice

In a large bowl, combine cake mix and gelatin. Add eggs, oil and orange juice. Mix well. In a casserole dish 9 x 11 inches.

Bake for 30 minutes at 325 degrees or until center is firm. Let cool before frosting.

For the icing

½ cup butter at room temperature

1 (8 ounces) of cheese packaging, at room temperature

Key 3 tablespoons lemon juice

5 cups powdered sugar

The butter and cream cheese. Add the lemon juice. Stir in powdered sugar until smooth. Spread over the cake.

Think again carrots

2 pounds carrots

2 tablespoons butter

1 medium onion, grated

8 ounces shredded sharp cheddar cheese

½ tsp salt

1/8 teaspoon pepper

Pare, slice and cook until carrots are soft. Grind well. Add the butter, onion, cheese, salt and pepper.

Show mixture into 1-fourth pan with butter. Bake at 350 degrees for 40 minutes or until bubbly.

Crepes with cream cheese

Pancake

1 ½ cups whole milk

1 cup cake flour

2 eggs

1 pinch of salt

3 tablespoons butter, at room temperature

To decorate

Cream cheese 4 ounces, room temperature

1 ½ cups powdered sugar

2 tablespoons fresh lemon juice

Decoration: Leaf mint and chocolate raspberry

In a bowl, stir all ingredients except butter crepe with a whisk until smooth.

Heat a small omelet or crepe pan over medium heat and add 1 tablespoon butter. Swirl butter on the flat until well oiled.

Pour 3-4 tablespoons of pancake mix and spread by tilting the pan. Cook 1 minutes, turn and cook for another 30 seconds. Place cooked on absorbent paper to cool crepes.

For the filling, mix cream cheese, powdered sugar and lemon juice stir smooth. Put 1 tablespoon of filling in the center of the crepe and roll. Sprinkle with powdered sugar and garnish with mint leaves and chocolate raspberry. Makes 10 pancakes.

Key Lime Cake Ollie Mae

1 box lemon cake

1 (3 oz) box lime gelatin

4 eggs

Oil 1 1/3 cups of vegetables

¾ cup orange juice

In a large bowl, combine cake mix and gelatin. Add eggs, oil and orange juice. Mix well. In a casserole dish 9 x 11 inches.

Bake for 30 minutes at 325 degrees or until center is firm. Let cool before frosting.

For the icing

½ cup butter at room temperature

1 (8 ounces) of cheese packaging, at room temperature

Key 3 tablespoons lemon juice

5 cups powdered sugar

The butter and cream cheese. Add the lemon juice. Stir in powdered sugar until smooth. Spread over the cake.

Think again carrots

2 pounds carrots

2 tablespoons butter

1 medium onion, grated

8 ounces shredded sharp cheddar cheese

½ tsp salt

1/8 teaspoon pepper

Pare, slice and cook until carrots are soft. Grind well. Add the butter, onion, cheese, salt and pepper.

Show mixture into a buttered casserole dish 1 qt. Bake at 350 degrees for 40 minutes or until bubbly.

Crepes with cream cheese

Pancake

1 ½ cups whole milk

1 cup cake flour

2 eggs

1 pinch of salt

3 tablespoons butter, at room temperature

To decorate

Cream cheese 4 ounces, room temperature

1 ½ cups powdered sugar

2 tablespoons fresh lemon juice

Decoration: Leaf mint and chocolate raspberry

In a bowl, stir all ingredients except butter crepe with a whisk until smooth.

Heat a small omelet or crepe pan over medium heat and add 1 tablespoon butter. Swirl butter on the flat until well oiled.

Pour 3-4 tablespoons of pancake mix and spread by tilting the pan. Cook 1 minutes, turn and cook for another 30 seconds. Place cooked on absorbent paper to cool crepes.

For the filling, mix cream cheese, powdered sugar and lemon juice stir smooth. Put 1 tablespoon of filling in the center of the crepe and roll. Sprinkle with powdered sugar and garnish with mint leaves and chocolate raspberry. Makes 10 pancakes.

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