Recipes courtesy of White Lily Flour

Shirley Corriher's Touch-of-Grace Biscuits (large batch)

Nonstick cooking spray

2-pound bag self-rising flour

2 teaspoons salt

1/2 cup sugar

3/4 cup shortening

2 1/3 cups whipping cream

About 4 cups buttermilk

2 cups White Lily all-purpose flour

1/2 cup butter, melted

Preheat oven to 425 degrees Fahrenheit. Arrange a shelf in the center of the oven, and spray 3 small (8 to 9 inch) round cake pans with nonstick cooking spray. Combine the flour, salt and sugar in a medium mixing bowl. With your fingers or a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a pea.

Stir in the cream first, then the buttermilk. Add buttermilk until the dough looks like cottage cheese. Pour the flour onto a plate or pie tin. With a (1 3/4 inch number 30) ice cream scoop or spoon, scoop a biscuit-size lump of wet dough into the flour and sprinkle some flour over it to coat the outside. Flour your hands well. Pick up the biscuit and shape it into the general shape of a soft round. At the same time, shake off the excess flour. As you shape each biscuit, place it into the pan, pressing each one against the other so that they will rise up and not spread out. Continue shaping biscuits in this manner until you use all of the dough.

Bake in the center of the oven until lightly browned, about 20 minutes. Brush the biscuits with melted butter. Cool for one or two minutes in the pan, then dump out and cut the biscuits apart. Butter `em while they're hot!

Note: Do not use self-rising flour for shaping since the leavening is not dissolved and used. It will give a bitter taste to the outside of the biscuit.

Yield: Makes about 14 biscuits per pan.

Reunion Cake

3 3/4 cups all-purpose flour

2 1/4 cups sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

3/4 teaspoons soda

1 1/2 cup buttermilk

1 cup vegetable shortening

1 cup butter

6 egg whites

1 1/2 teaspoons vanilla

1 1/2 teaspoons lemon, orange, coconut or almond extracts

Preheat oven to 350 degrees Fahrenheit. Spray three 9-inch or four 8-inch cake pans with nonstick cooking spray or one 13 x 9 x 2-inch pan. Line bottoms of pans with wax paper cut to fit. Spray the wax paper with nonstick cooking spray, and dust the pans lightly with flour.

In mixing bowl, combine flour, sugar, baking powder, salt and soda. Add buttermilk and shortening and beat two minutes. Add egg whites, vanilla extract, and choice of other extract. Beat an additional two minutes, scraping sides of bowl several times to remove air bubbles.

Bake for 22 to 25 minutes, or until toothpick inserted near the center comes out clean. Cool on wire rack 10 minutes before removing from pans. Finish cooling on wire rack. (The 9 x 13 inch cake may be cooled and frosted in pan if desired.)

Lemon Pecan Filling or Orange Pecan Filling

1/4 cup lemon juice and 1/2 cup half and half (for lemon filling)

or

3/4 cup orange juice (for orange filling)

3 egg yolks

2 tablespoons all-purpose flour

1 cup sugar

1/4 cup butter

1 tablespoon of fresh lemon zest (for lemon filling)

or

fresh orange zest (for orange filling)

1 cup chopped pecans

In heavy saucepan, combine lemon juice and half and half or orange juice, egg yolks, flour and sugar. Stir with wire whisk until flour is completely blended. Heat over medium heat until mixture is thick and begins to boil. Boil for one minute, then add zest and boil for an additional minute. Remove from heat, add butter and fresh lemon or orange zest. Stir in chopped pecans. Refrigerate until completely cool before spreading on cake.

Note: If desired, omit the nuts.

Pineapple Coconut Filling

3/4 cup milk

1 (8-ounce) can crushed pineapple packed in its own juice

3 egg yolks

1/4 cup all-purpose flour

1 cup sugar

1/4 cup butter

1 1/2 cups sweetened coconut

In heavy saucepan, combine juice from drained canned pineapple, milk, egg yolks, flour and sugar. Stir with wire whisk until flour is completely blended. Heat over medium heat until mixture is thickened.

Remove from heat, add butter and coconut. Refrigerate until completely cool before spreading on cake.

Fluffy Frosting

A fast and east way to make the classic seven-minute frosting.

2 egg whites

1 1/2 cups sugar

1/4 teaspoon cream of tartar

1/3 cup water

1/2 teaspoon vanilla, lemon, orange or almond extract

Place saute pan filled with water on burner. Heat until water simmers. Measure egg whites, sugar, cream of tartar and water into a metal bowl. Place bowl over hot water. Stir frequently around edges of bowl. Using an instant read thermometer, leave mixture over the water until the egg mixture is 160 degrees Fahrenheit (any temperature below 160 degrees Fahrenheit is not safe.)

When mixture reaches temperature, remove from heat and, using high speed of mixer, whip for five minutes. Add flavoring and whip for one minute. Allow frosting to cool in bowl 5 to 10 minutes until frosting is thick enough to spread.

Sugar Cookies

1/4 cup butter

1/3 cup vegetable shortening

1 cup sugar

1 large egg, lightly beaten

2 teaspoons vanilla

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Cream butter and shortening in large bowl until smooth. Add 1 cup of sugar and mix until smooth and light. Add egg, beat 1 minute or until light and smooth. Add vanilla. Just until blended. In medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture. Stir until well blended. Divide in thirds. Place each third in a sealable sandwich bag. Flatten into disk. Refrigerate for at least one hour to overnight. Preheat oven to 375 degrees Fahrenheit. Remove one disk from refrigerator at a time. Allow to sit at room temperature just until soft enough to roll without cracking. Roll on lightly floured surface to 1/4 inch thick. Cut into cookies as desired, reserving dough scraps to re-roll.

Place cookies on ungreased baking pan at least 1 1/2 inches apart. Bake for 6-8 minutes or until the sides are lightly browned and set. Remove from oven, cool for 10 minutes. Remove from pan onto cooling rack and cool completely.

Makes 10-12 cookies.

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