Links | Refer a Friend | Contact Us   

  Pages 2-4
  Pages 5-8
  Southerner Plus
  The Wheelchair Preacher
  Recipe of the week
  Photo Gallery
  Christian Answers
  Christian News
  BBQ Shack
  Kerley's BBQ
  Lexington Style BBQ
  Mi Casa Mexican Restaurant
  Old 64 Diner
  Randy's Restaurant #2
  Refer a Friend
  North Carolina
  Contact Us

Mountain View Baptist Church

To the Point Hair Salon

Beasley Home Improvement

Recipe of the week

Banana Pudding
2 bags Pepperidge Farm Chessmen Cookies
6-8 bananas, sliced
2 cup milk
1 (5 oz) French vanilla instant pudding
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) frozen whipped topping, thawed 
Line bottom of 13x9 dish with 1 bag cookies layer bananas on top. In bowl, combine milk and pudding mix blend well using electric mixer. Using another bowl, combine cream cheese and condensed milk mix til smooth. Fold whipped topping into cream cheese mixture. Add cream cheese mixture to pudding mixture stir til well blended. Pour mixture over cookies and bananas and cover with remaining cookies. Refrigerate til ready to serve.
  shared by Dean Rummage



Cranberry Pound Cake
1 1/2 cup + 3 tbsp cake flour-sifted 
1/2 tsp baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
5 oz white chocolate chunk
1/2 cup unsalted butter (room temp)
1 1/2 cup sugar
1/2 cup heavy cream
1/2 block cream cheese
3 eggs
1 tsp vanilla 
2 tbsp browned butter
1/4 cup butter (softened)
4 oz cream cheese
1 1/2 cup powdered sugar (or more to spread) 
1 tsp vanilla 
handful dried cranberries
1 tbsp vegetable oil
1/2 cup white chocolate chips
Preheat oven 350 rotate the pan half way through baking time butter and flour loaf pan line w/parchment paper. Combine cake flour, baking powder and salt sift it three times, set aside. In small sauce pan over medium heat brown 2.5 tbsp butter til nice amber color, remove foam set aside to cool. Whisk egg with vanilla set aside. Mix butter on medium speed til creamy, slowly add sugar continue beating til creamy. Add heavy cream and cream cheese, beat medium speed. Turn mixer on low gradually add dry ingredients alternately with eggs. Add handful flour in chocolate chunks toss to cover evenly. Toss cranberries with handful flour to cover completely. Add chocolate chunks in the batter stir well, gently stir in cranberries Pour batter into prepared pan, smooth top gently tap pan to remove air bubbles. With butter knife draw a line down the center of cake pour browned butter into line. Bake til top of cake is golden brown and toothpick inserted comes out clean (about 55-65 minutes). Cool cake in pan 15 minutes, remove from pan cool on rack. Frosting: When cake is completely cooled prepare glaze. With a mixer, cream together softened butter and cream cheese til smooth. Slowly add in powdered sugar beat til smooth, mix in vanilla. Spread on top cake. Place cake in fridge til frosting is set. Garnish: When frosting is set melt 1/2 cup white chocolate chips with 1 tbsp vegetable oil in small sauce pan over low heat til smooth (cool if it’s too thin) Sprinkle cake with dried cranberries drizzle with chocolate.   Sent by Sheryl Carter
Mi Casa Mexican Restaurant

Lexington Trim

Kerley's BBQ


Fancy Pastry

Bar-B-Que Shack

Randy's Restaurant

Copyright 2018,