Here are some of the recipes that can be found in “Fill Your Plates!,” a book of family recipes compiled by the descendents of William Warnick.

Thumbprint cookies

1 cup oleo

1 cup sugar

2 eggs, separated

1 teaspoon vanilla

2 cups flour

¼ teaspoon salt

2 cups pecans, chopped

Icing

¼ cup soft margarine

2 cups powdered sugar

1 teaspoon vanilla

Milk

Food coloring

Cream oleo and sugar; add egg yolks and vanilla. Mix flour and salt then stir in creamed mixture. Roll into balls, dip in egg whites and roll in pecans. Using thumb, make an indent in the center of each ball. Bake at 350 degrees for 10 to 12 minutes.

Icing: Mix margarine and powdered sugar. Add milk until desired consistency is achieved. Add vanilla and food coloring, the ice the center of the thumbprint.

Beef stew

2 pounds stew meat

6 potatoes, peeled and chopped

6 carrots, sliced

Onion, chopped, to taste

3 tablespoons minute tapioca

1 tablespoon sugar

1 cup diced celery

1 quart tomato juice

1 teaspoon salt

Mix all ingredients, cover and bake for five hours at 250 degrees or for three hours at 350 degrees.

Melanie’s mix

1 pound white (almond) bark

6 cups Chex cereal

3 cups Cheerios

2 cups peanuts

2 cups small pretzels

1 pound plan M&M’s

Melt bark. Mix all other ingredients, pour melted bark into the mixture and stir well. Spread on cookie sheets lined with wax paper and let set. When cool, break into pieces and store in airtight container.

Ice cream rolls

4 eggs

½ cup water

1 chocolate cake mix

Powdered sugar

1 gallon vanilla ice cream

In a large bowl, beat eggs for five minutes, or until thick and lemon-colored. Reduce speed and add cake mix and water. Beat two minutes on high speed. Spread half the batter in a cookie sheet lined with wax paper sprayed with no-stick cooking spray. Pour the other half into a similar pan. Bake at 350 degrees for 14 to 20 minutes or until the cake springs back when touched. Turn onto wax paper that has been covered with powdered sugar. Use a half-gallon ice cream per roll. Roll up and freeze. Slice into servings.

Barbecue Sauce

½ bottle ketchup

2 tablespoons brown sugar

2 tablespoons vinegar

¾ cup water

Small amount of chopped onion

Salt and pepper to taste

Shredded cooked meat of your choice

Mix ingredients and pour over meat and let thicken.

Burnt sugar cake

Syrup:

½ cup sugar

½ cup hot water

Batter:

½ cup butter

1½ cup sugar

1 cup cold water

2½ cups cake flour

3 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla

4 to 5 tablespoons burnt sugar syrup

4 egg whites, beaten stiff

Icing:

5 tablespoons butter

2½ tablespoons vegetable shortening

1½ cup brown sugar

½ cup milk

1½ cup powdered sugar

1 teaspoon vanilla

To make burnt sugar syrup, mix sugar and one tablespoon hot water in a heavy iron skillet over very low heat. Stir constantly until sugar melts and becomes the color of straw (about 8 to 10 minutes). Remove from heat. Slowly and carefully add remaining hot water. Set aside and let cool before adding to cake batter. For cake batter, cream butter and sugar. Sift together dry ingredients and add them alternately with cold water to the creamed mixture. Add vanilla and burnt sugar syrup. Gently fold in beaten egg whites. Pour into two round cake pans (either 8 or 9 inches in diameter), which have been lightly greased and floured. Bake at 350 degrees for 25 to 30 minutes. Let cake cool completely before frosting. For icing, stir butter, shortening, brown sugar and milk in a saucepan. Bring to a boil over medium heat. Remove from heat and beat in powered sugar and vanilla until smooth. Spread over cake.

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