The first Oak Grove Cookbook was published in 2002 by Malena and Gary Lacefield and then revised in 2008 for the 130th anniversary of the church. The following recipes are samples of what you will find inside. We hope you enjoy them. To order your own cookbook, send $10 to Oak Grove UMC, 1295 Greenwood Rd., Decatur, TX 76234 or you can email us. Here are some of our favorite recipes which you will find in the cookbook.
Shirley Cassity’s Buffalo Chip Cookies
(Makes 7-8 dozen)
1 pound melted butter (4 sticks or 2 cups)
2 c. brown sugar
2 c. white sugar
4 eggs beaten well
2 tsp. vanilla
4 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 c. rolled oats
3 c. Post Toasties (or Corn Flakes)
1 c. pecans
1 c. coconut
6 oz. chocolate chips
6 oz. butterscotch chips
6 oz. white chocolate chips
- Blend butter, brown sugar, white sugar, beaten eggs and vanilla together.
- Add flour, baking soda, baking powder, oats, corn flakes, all the chocolate chips, butterscotch chips, pecans, and coconut.
- Mix well and chill for 2 hours.
- Use parchment paper on the cookie sheet, and press down on each cookie a little before baking.
- Bake 15-18 minutes at 350 degrees until lightly browned.
Our Famous Oak Grove UMC Brownies
2 ¼ cups sugar
2/3 cup cocoa powder
¾ Cup chopped pecans
1 ¼-cup flour mixed with 1 tsp baking powder and 1 tsp salt
1 ½ sticks butter (not diet butter) softened
4 eggs slightly beaten
1. Mix and spread in a 9 x 13 inch baking pan
2. Bake 30 minutes at 350 degrees
3. Cut into squares
4. Makes about 2 dozen brownies.
Peach Cobbler Dump Cake Recipe
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
Preheat oven to 375 degrees F.
Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F for 45 minutes.
1 lb. yellow squash, sliced
1 med. onion, sliced
1 egg, beaten
4 oz. Velveeta cheese, melted
1 1/2 cup cracker crumbs
3 TBSP melted butter
grated cheddar cheese
Steam the squash and onion until tender. Add egg and melted cheese. Pour into buttered casserole dish. Top with grated cheese, then cracker crumbs coated with melted butter. Bake at 350 degrees for 20 minutes, until lightly browned.
1 pkg jalapeno cornbread mix
1 chopped onion
1 chopped green pepper
1 small can whole kernel corn
3 TBSP French dressing
1/2 cup Miracle Whip
Cook cornbread as directed; crumble and add remaining ingredients.
1 can cherry pie filling
1 large can crushed pineapple, drained
1 can Eagle Brand milk
1 8 oz. Cool Whip
1 c. coconut
Mix all ingredients together. Chill.
6 whole chicken breasts
1 medium onion, chopped
1 3-oz can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 lb. cheddar cheese, grated
2 15-oz. cans of asparagus
1/2 cup butter
1/4 tsp. Tabasco sauce
2 tsp. soy sauce
2 TBLS pimiento, chopped
1 tsp. salt
1 tsp. Accent
1/2 tsp. pepper
1. Boil chicken and cut into bite-size pieces.
2. Saute the onion in butter and then all all the ingredients except the asparagus.
3. Layer the chicken and asparagus and sauce in a large casserole dish, beginning with the chicken. Top with the almonds.
4. Cook at 350 degrees until bubbly. Serves 10-12.
1 pkg. yellow cake mix
2 TBLS sugar
1 cup (8 oz.) sour cream
1/3 cup vegetable oil
1/4 cup water
1 cup chopped pecans or walnuts
2 TBLS brown sugar
2 tsp ground cinnamon
1. Set aside 2 TBLS cake mix. In mixing bowl, place remaining cake mix, sugar, eggs, sour cream, oil, and water. Beat on low speed for 2 minutes.
2. Pour half of the mix into a greased fluted 10-inch tube pan.
3. Combine nuts, brown sugar, cinnamon, and the reserved cake mix, and sprinkle over the batter.
4. Top with the remaining batter and bake at 350 degrees for 40-45 minutes or until toothpick comes out clean.
5. Cool 10 minutes and then remove from pan.
2 8-oz cans crescent rolls
6 TBSP softened butter or margarine
1/3 cup firmly packed brown sugar
¼ cup chopped pecans
1 TBSP sugar
1 tsp cinnamon
2/3 cup powdered sugar
1 TBSP milk or Half-and-Half
¼ tsp vanilla or almond extract
1/8 tsp salt
1. Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles. Press dough perforations to seal.
2. Stir together butter and next four ingredients; spread evenly over one side of each rectangle.
3. Roll up in jellyroll fashion, starting at the long end. If possible, freeze for 10 min to make slicing easier.
4. Gently cut each log into 5 or 6 (1 inch thick) slices using a serrated knife.
5. Place rolls ¼ inch apart into a greased 8-inch cake pan (use two pans).
6. Bake at 375 for 15 to 18 min. or until golden. Cool 5 to 10 min.
7. Stir powdered sugar and remaining ingredients and drizzle over the warm rolls!
8 oz. light cream cheese (room temp)
1/4 cup low fat milk
1 large can crushed pineapple, undrained
1 large box (8 oz.) sugar free vanilla instant pudding
1 cup chopped pecans
12 oz. light cool whip
graham cracker crust
1. Mix cream cheese, pineapple, milk and pudding.
2. Add pecans and fold in Cool Whip.
3. Pour into crust and refrigerate.
1 large (29 oz.) can sliced peaches
1 box yellow or lemon cake mix
3/4 cup brown sugar
2 sticks (8 oz.) butter or margarine
1 cup pecans, finely chopped
1/4 teaspoon pumpkin pie spice
OR a dash of cinnamon, crushed cloves and nutmeg
1/4 teaspoon salt
1. Pour undrained peaches into a well-buttered 13x9x3 casserole
2. Spread the brown sugar over the peaches.
3. Shake the spices & salt over the brown sugar.
4. Spread the cake mix evenly over the mixture.
DO NOT MIX WATER OR MILK WITH THE CAKE MIX.
5. Put the sliced butter over the cake mix, and then sprinkle the chopped pecans over all.
6. Bake at 350 degrees for 50 minutes to 1 hour, depending on your oven.
7. Serve with ice cream or Cool Whip.