5 Old School Southern Church Recipes: Sweets


We are sharing the food that ends every old school southern meal, sweets of course! Try one of the recipes for yourself and tell us if it tastes like how grandma used to make it!

Pecan Tassies



1 (3 oz.) pkg. cream cheese, softened 

1/2 c. butter, softened

1 c. all-purpose flour


1 egg beaten

1 c. light brown sugar

1 tbsp butter, softened

1 tsp. vanilla extract

3/4 c. chopped pecans


Pastry – Assemble all ingredients and utensils. In large bowl mixer, combine softened cream cheese and butter. Mix in flour. Chill for 1 hour. Shape into 24 (1 inch) balls and put in ungreased miniature muffin tins. Press dough into cups. 

Filling – In large mixing bowl, combine filling and mix well. Fill centers of pastry shells. Bake at 325 degrees for 25-30 minutes. Cool slightly, but then you should remove muffing tins while still warm. Yields: 24 tiny pecan pies.


Punch Bowl Cake


1 box yellow cake mix

1 family size or 2 small instant vanilla pudding mix

1 large can crushed pineapple, drained

1 can cherry pie filling

1 cup whip cream or non-dairy topping 

1 c. chopped nuts (pecan, walnuts, almonds can all work) 


Bake cake as directed on mix box. Cool, then prepare pudding mix as directed. In a large bowl, preferably glass, layer half of the cake. Layer ingredients as listed and refrigerate until time to serve. 


Chess Cake Squares


1 yellow cake mix

1 stick of butter

3 eggs 

1 box of confectioners sugar

8 oz. cream cheese


Mix and pat content in a 9×13 inch pan or baking dish. Mix together in mixer. Then, mix together confectioners sugar, cream cheese and remaining 2 eggs. Pour sugar mixture over cake mixture. Bake at 350 degrees for 30 minutes or until donw.

Chocolate Chip Oatmeal Cookies


2 cups sugar

1/2 cup milk

1/2 cup butter

1/4 cup cocoa

1/2 cup peanut butter

3 cup raw oatmeal 


Mix together first 4 ingredients and boil 1 minute. Remove from heat; add peanut butter and oats. Scoop with spoon onto wax paper. Then place on baking sheet. Bake at 350 degrees for 10 minutes or until done in the middle. Let cool for 5 minutes.

Sour Cream Pound Cake


2 3/4 cup sugar

1 cup butter

6 eggs

3 cups sifted all-purpose flour

1/2 tsp salt (optional)

1/4 tsp baking soda

1 cup sour cream

1/2 tsp lemon extract

1/2 orange extract

1/2 almond extract

1/2 tsp vanilla

Confectioners sugar (optional)


In a mixer bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, salt and soda. Add to creamed mixture alternatively with sour cream, beating well after each addition. Add extracts and vanilla and beat well. Pour into greased and lightly floured 10 inch tube pan. Bake at 350 degrees for 1.5 hours or until cake is done. Cool 15 minutes and remove from pan. When cool, sprinkle with confectioners sugar, if desired.

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