Carolyn Brown's Recipe Page!

If you read about a recipe in one of my books and would like to have it please send me an email and I'll put it on this page. Next to writing, cooking is my biggest passion!


5 pounds of potatoes, peeled, diced and boiled until tender

1 small onion, minced

1 T. celery seed

Salt and pepper (about a teaspoon of each)


1 cup evaporated milk

1/2 cup apple cider vinegar

3/4 cup mayonnaise

1/4 cup mustard

sugar to taste ( I use about half a cup but if you like it sweeter use a little more)

Drain boiled potatoes well, add onion, celery seed, salt and pepper to taste. Mix the dressing together and gently stir into the potatoes. Serve either hot or cold and it keeps for days in the refrigerator.



About 8 cups sliced fresh peaches (If it's not peach season then use a couple of large cans of peaches in heavy syrup)

1 cup sugar (if you use canned peaches cut this down to 1/2 cup)

2-4 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/3 cup butter or margarine

PASTRY (Make this recipe twice; not in one bowl but two separate recipes. It's too hard to handle all at once.)

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4-5 tablespoons cold water

For the Pastry, combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (one tablespoon at a time) evenly over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball; chill.

For Fruit, combine peaches, sugar, flour and cinnamon in a dutch oven or large saucepan; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. (This can be tricky, because if the peaches cook too long, they will turn to mush once baked in the Cobbler. You want them just tender - the equivalent to pasta al dente). Remove from heat. Add  butter, stirring until butter melts.

Roll half of one recipe of pastry to 1/8-inch thickness on a lightly floured surface; line a 3 quart casserole dish with dough. Spoon 1/4 of peaches into the dish. Top with more pastry, then peaches, then pastry and peaches, ending with pastry on top. Bake at 350 for thirty minutes, brush top with butter and then sprinkle sugar on top of that. Bake another 15 minutes or until golden brown. Serve with ice cream or whipped cream, warm or cold.

(NOTE: the inside crusts will be tender and the outside will be crisp. AND the peach mixture has to be HOT when you put it into the dish).



Boil five pounds of red potatoes, peeled and cut into chunks

While they are boiling, fry a pound of bacon until crisp

Crumble the bacon and set aside

Saute one finely chopped onion in the 1/4 cup of bacon grease until tender

Drain potatoes, cover with milk

Add one can of cream of chicken soup, the onions, 8 ounces of sour cream. Let it come to a boil and turn off the heat.

Then add the crumbled bacon and 3 T. of either dried or fresh parsley and salt and pepper to taste.

(NOTE: We serve this with hot yeast rolls or oyster crackers)


2 cans yellow whole kernal corn, drained

1/2 red bell pepper, sliced and chopped

1 cup mayonnaise

1 cup shredded cheddar cheese

5 ounces of chili cheese flavor Frito corn chips

Toss first four ingredients together. Add the corn chips just before serving. NOTE: If you use Mexican Corn omit the pepppers.



2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk or sour milk

1 1/2 teaspoons vanilla

Chocolate Frosting:

1/4 cup butter

3 tablespoons unsweetened cocoa

3 tablespoons buttermilk

2 1/4 cups sifted confectioners' sugar

1/2 teaspoon vanilla

1/2 cup chopped pecans, optional

Preparation for Cake:
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

CHOCOLATE SILK PIE (Big hat tip to Kathy Keithley for this one) 

1 (9-inch) baked pie shell        
4 squares baking chocolate, melted and cooled
1 cup butter, softened (two sticks)
1 & 1/2  cup sugar
4 eggs
1 tsp. vanilla
Whipped cream 
Cream butter and sugar; add chocolate and vanilla. Beat with 
electric mixer at low speed until well blended. Add eggs; beat
10 minutes. Pour into baked pie shell; chill for about 3 hours.
Top with whipped cream if desired. May be frozen
I have also used oreo crust and graham cracker crust as well. Looks good garnished with chocolate curls, too.
It is very rich! 


1 64 ounce can of pineapple juice

2 packages of any flavor Kool-Aid

2 cups of sugar

2 quarts of water

2 ounces (One full bottle) of almond extract

Stir the ingredients together until sugar is dissolved and freeze. We like jello rings but anything will do. Remove from freezer about two hours before party time and let partially thaw.

Pour about half into a large punch bowl and add half a two liter bottle of gingerale, Sprite or 7-Up!


GOOEY CAKE  (Hat tip to Paula Deen for this one!)

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together.  Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes at 350 degrees.  Make sure not to over bake as the center should be a little gooey.

Grammy Goshorn's Ginger Cookies

1 pint of brown sugar

2 pints of New Orleans syrup (I like Brer Rabbit if it's available, sorghum if not)

3 cups of Crisco

2 teas. of cinnamon

2 Tablespoons of ginger

2 Tablespoons of soda (dissolve in 1 pint of boiling water)

Flour to make stiff (about 5 lbs.)


Mix together in order given. Pat onto cookie sheets. This will make several sheets full. Bake at 350 degrees until it is springy to the touch. It won't be brown on top. Dump onto towels and let cool. Ice with glaze and cut into squares. Store in air tight containers. This is best stored for at least a week before serving and will keep indefinitely. I usually make sure the cookie sheets are about half full because it does raise when it's cooking.

Glaze: 1 stick of butter, melted. 1 teas. vanilla extract. 1/4 cup of milk. Powdered sugar to desired consistancy. If you like a thin glaze then use less sugar. My family likes it thick so I usually make it the consistency of thin frosting.

NOTE: This is Husband's grandmother's recipe. She got it from her grandmother so there wasn't a lot of directions except ingredients listed! Good luck!





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