A Year-Round Guide to Franklin and Nantahala

Shirley uses only White Lily flour and Mrs. Filbert’s margarine. Ingredients:  3 cups flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup butter-flavored Crisco 1 cup margarine, melted 3

Madison County Championship Rodeo

Shirley uses only White Lily flour and Mrs. Filbert’s margarine. Ingredients:  3 cups flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup butter-flavored Crisco 1 cup margarine, melted 3

Rosemary and Goat Cheese Strata

Shirley uses only White Lily flour and Mrs. Filbert’s margarine. Ingredients:  3 cups flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup butter-flavored Crisco 1 cup margarine, melted 3

Shirley Smith’s Pound Cake

Shirley uses only White Lily flour and Mrs. Filbert’s margarine.

Ingredients: 
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter-flavored Crisco
1 cup margarine, melted
3 cups sugar
6 jumbo brown eggs
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon butter flavoring

Mix flour, baking powder, and salt together; set aside. Cream Crisco and margarine together. Add sugar and eggs, one at a time. Mix well. Add ½ cup sour cream and ½ cup of flour mixture together. Add remaining sour cream and flour mixture; mix well. Add vanilla and butter flavoring. Pour into greased and floured cake pan. Bake at 315° for 1 hour and 15 minutes.


Note: The McLeansville Baptist Church’s Favorites from our Table cookbook is no longer for sale.

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This story was published on Dec 15, 2010

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.