Miller Family History & Genealogy

523,751 biographies and 776 photos with the Miller last name. Discover the family history, nationality, origin and common names of Miller family members.

Miller Last Name History & Origin




A THOROUGH perusal of the following life sketches of noted Millers, eminent in all walks of life, will reveal the fact that the Millers have been actively and intimately associated with the ecclesiastical, civil, industrial and commercial affairs of America; and to become conversant with their history will naturally create in our children a source of pride in the name of Miller heretofore unappreciated.

As builders and merchants they have built cities and illumined the marts of trade; in the field of science and medicine they have obtained great prominence; in the arena of statesmanship they have produced men of thought and men of action; while at the bar and in the administration of justice they have shown erudition and wisdom. As clergymen, educators and lecturers they have occupied high places; as musicians, composers and artists they have contributed profusely to social life; and as authors and poets they are worthy to be crowned with a laurel wreath of fame. Also as heroes of colonial, Revolutionary and later wars they have rendered patriotic service, each one of whom has added luster to the name of Miller.

Name Origin

Among names taken from trades is the name of Miller, sometimes spelled Miller, also Mill, Mills, Milne, Milnes, Milman and Milner.

It is possible that this last name may, in some cases, have been derived from Milliner, so called from Milan, the work having originated from the sale of a particular dress first worn at Milan, Italy, hence Milaner, which in English is Milliner.

Miller may be regarded as a purely Scottish name. THE FIRST OF THE NAME OF MILLER IN AMERICA.

One of the first settlers in New England was Alexander Miller, who settled in Dorchester, Mass.; and was a proprietor in 1634.

Rev. John Miller was a minister of Roxbury, and also a proprietor in 1635. In 1663 he left his property to his son John.

John Miller was a proprietor and town officer in 1648. His sons were Samuel, Joseph and Benjamin.

Thomas Miller, a tailor, came in the Elizabeth; and settled in 1635 in Dorchester. He was proprietor and town officer in 1637. The division of his estate was made between Thomas and Nathaniel Miller.

Joseph Miller came to New England in 1635 in the Hopewell.

Richard Miller settled in Charlestown, Mass., in 1637. He had two sons, Joseph and James.

Robert Miller went before the General Court in 1646 at Concord, Mass.

William Miller was a resident of Ipswich, Mass., in 1648, and was paid for service against the Indians in 1646. COATS-OF-ARMS OF THE MILLER FAMILY.

Arms: Arg. a cross moline az. in chief a lozenge between two mullets of the last, in base a bar, wavy vert, impaling Montgomerie.

Crest: A hand couped at the wrist, the third and fourth fingers folded in the palm, arg.

Motto: Manent optima coelo. (The best things remain in heaven.)

(From "Origin and History of the Name of Miller: With Biographies of All the Most Noted Persons of That Name, and an Account of the Origin of Surnames and ... " Ulan Press (August 31, 2012) Author unknown.

Spellings & Pronunciations

Millar, Miler (The Book of Irish Families, Great & Small by Michael C. O'Laughlin

Nationality & Ethnicity

Scottish origins from Dumfriesshire.

Famous People named Miller

MILLER, ADOLPH WILLIAM, merchant, lecturer, was born Oct. 8, 1841, in Germany. He is a wholesale druggist of Philadelphia, Pa.; and prominent in the business and public affairs of that city. He is also lecturer on Materia Medica in the University of Pennsylvania; and occasionally contributes articles to medical literature.

MILLER, ALEXANDER McVEIGH, farmer, business man, state senator, was born in Nicholas county, W. Va. He is president of the board of directors of the Hospital for the Insane of Weston, W. Va. In 1901 he was elected a member of the West Virginia state senate; and has served on several important committees.

MILLER, ANDREW G., lawyer, jurist, was born in Carlisle, Pa. He was appointed territorial judge for Wisconsin in 1838; and upon the admission of the state he was appointed United States district judge and so continued until his death in 1874.

MILLER, MRS. ANNIE JENNESS, publisher, author, was born in 1859 in New Hampshire. She is a dress reformer of New York City; and publisher of The Jenness Miller Magazine. She is the author of Physical Beauty; Mother and Babe; and Barbara Thayer, a novel.

MILLER, ARTHUR SCOTT, soldier, lawyer, builder, was

born Nov. 13, 1848, in Alto, Mich. In 1864 he enlisted in the United States navy, and served to the end of the civil war. For a number of years he was court stenographer; then practiced law; and subsequently became an extensive builder of houses and blocks in Denver, Colo., where he now resides.

MILLER, CHARLES B., physician, surgeon, was born in 1844 in Dillsboro, Ind. In 1862-65 he was assistant surgeon in the United States army. For fifteen years he was president and treasurer of the school board of Lawrenceburg, Ind. He is now a prominent physician and surgeon of Helena, Mont.; has been president of the board of managers of the Montana Soldiers' Home; and president of the board of aldermen of Helena, Mont. His grandfather was a soldier in the war of 1812; and his great-grandfather fought in the revolutionary war.

MILLER, CHARLES EXUM, son of Hon. Lorenzo Dow Miller, the well known lawyer of Miami, Texas, and Louella Exum Miller, was born Aug. 20, 1895, in Mobeetie, Wheeler county, Texas. His father and mother worshiped him with a love of no ordinary character, and saw in the noble face of their precious boy a benefactor to God's posterity. They looked forward to a long life of pleasure and good works, but alas, the tomb on the hillside marks the resting place of that heavenly gift—our darling Charley. When he was only a few days old the nurse by mistake gave him laudanum, and death seemed certain to our angel child; but by good and loving nursing he survived, and while he lingered between life and death his father and mother, with wringing hands and aching hearts, were praying God to spare their angel boy. They promised God to lead him in the path of duty and teach him to pray; and prayed that he might be great on earth in leading souls to Christ. He often wanted to hear the Bible read and be told of the wonders of heaven. His father now keeps close to his heart his little testament with his precious name in it. He was baptized in the Methodist Church South when a babe, and God is able to make this short life a great ministry service; and this little sketch of his childish life is written in his name with the hope that God will bless these little words written here, and lead many to stop and think on his ways and turn to God. Charley used to say, How far is it to heaven, papa? as contemplating to go, and his greatest aim was doing good. He was pious, truthful and sympathetic. He told his papa to turn all prisoners out if they promised to be good (his father being state's attorney). His father often thought and told Charley that his influence for prisoners was great, and would not go unheeded if he requested it. He was a lover of his Sunday School, and had his badge No. 6—the year of his age. He would kneel down for prayer like a little man, and often insisted that the preacher go home with us for dinner, and would say that papa asked him to come. His father was a kind, indulgent man, and worshiped his children—especially Charley. He granted Charley all he asked of him. On Christmas Eve, Dec. 24, 1901, we were together in the town of Miami. Charley was busy buying childish things for others. Almost the last gift he made was his pocket book and four nickels and a copper pistol. His father used to say that all the giving comes from Charley; and it was a delight to teach the child that "it is more blessed to give than to receive." He owned a brand L. D. on his horses and cattle. His famous horses Bulley and Jake and Dock; his saddle rig was of the best, and the spurs that speak volumes to us now. His favorite dog Jack was his great friend and playmate. His brother, James Franklin Miller, was born Feb. 13, 1898, and died Aug. 15, 1899; and his sister, Winnie Davis Miller, was. born Sept. 17, 1900. They were all playmates, and often played campingout with little lanterns his papa bought him; and then played hide and seek around their fond mother's knee. Little Minnie missed him after he went away, and looked for him when his name was called in the places they used to play. While our darling Charley was near death's door, he pulled his mother near to his face and whispered: "Mama, won't I live?" She said: "Yes, my darling, you will live always." In a few moments he quietly passed away to live always in heaven. It seemed all the people turned out to render him aid and do him honor in his last hours on this earth. Judges and lawyers came to condole with his stricken parents. Revs. Whatley and Cartwright of the Methodist church conducted his funeral service. The school children and teachers and a large gathering of sympathizing friends filed through the old church where he used to go to his Sunday School. I looked on that angelic face of my precious dead. His little ministry on earth has made me to again renew my hopes and efforts to meet him in heaven; and when I think of his little prayer he used to say at night, I pray God to bless its efforts to do good here: "Now I lay me down to sleep. If I should die before I wake, I pray the Lord my soul to take. God bless Charley and keep him a good little boy; bless all the afflicted people and save us all in heaven with little budgy for Christ's sake, Amen." I pray this little prayer, like a ehainless letter, will roll on; and all the boys of the name of Charley, and others also, will pray it; and some sweet day meet him in heaven. His precious toys, books and Bible are tucked away to remind us of his little angelic words he learned here on earth in his short service of the blessed Father in Heaven. To such as him death has no sting, and the grave no victory. He died Jan. 21, 1902, in Miami, Texas. I shall ever pray that the word and all the Millers will meet him in heaven.—A. D. Miller.

MILLER, CHARLES RANSOM, journalist, was born Jan. 17, 1849, in Hanover, N. H. For several years he was associated with the Springfield Republican. Since 1879 he has been connected with the New York Times; and since 1883 has been editor-in-chief of that publication.

MILLER, CINCINNATUS HEINE-Joaquin Miller-author, poet, was born Nov. 10, 1841, in Wabash district, Ind. He is a poet and prose writer who, after a life of adventure in California, went to London in 1870; and speedily became famous as the author of Songs of the Sierras. Since 1887 he has lived in Oakland, Cal. He is the author of Songs of the Sierras; The Ship of the Desert; Songs of the Sunland; in prose: The Danites in the Sierras; Shadows of Shasta; Memorie and Rime; '49, or the Gold Seekers of the Sierras; The One Fair Woman; The Destruction of Gotham; and The Building of the City Beautiful, a poetic romance.

MILLER, DANIEL F., lawyer, congressman, poet, was born Oct. 4, 1814, near Frostburg, Md. For forty years he was a member of the Iowa territorial legislature, and in 185051 was a member of congress. He was a noted lawyer of Keokuk, Iowa.

MILLER, DANIEL H., congressman, was born in Philadelphia, Pa. He was a representative in congress from Pennsylvania in 1823-31. He died about 1880.

MILLER, DANIEL McLAW, lawyer. In 1856 he graduated from the College of Physicians and Surgeons of New York City. He has attained success in his profession at Oconomowoc, Wis.; and is prominent in the business and public affairs of his city, county and state.

MILLER, EDGAR JAMES, banker, was born June 19, 1864, in Whitewater, Wis. For twenty years he has been connected with the First National Bank of Huron, S. D.; of which institution he is now cashier. He is prominent in the business and public affairs of bis city, county and state; and has filled several positions of trust and honor.

MILLER, EDMUND BOSTON, clergyman, was born Feb. 2, 1853, in Greenville, S. C. In 1883-93 he was pastor of the First Baptist church of Grenada, Miss.; and since 1893 has been pastor of the First Baptist church of Arkadelphia, Ark. In 1892-93 he was vice president of the home mission board; in 1895-97 was vice-president of the foreign mission board; and since 1893 he has been financial secretary of the board of ministerial education, Ouchita college.

MILLER, ELIHU SPENCER, lawyer, educator, author, poet, was born Sept. 3, 1817, in Princeton, N. J. He was a lawyer of Philadelphia; and professor in the university of Pennsylvania. He was the author of Treatise on the Law of Partition by Writ in Pennsylvania; and Caprices, a volume of verse. He died March 6, 1878, in Philadelphia, Pa.

MILLER, ELIJAH, educator, clergyman, author, was born Feb. 16, 1842, in Springfield, 111. In 1884 he founded Sedgewickville Academy of Sedgewickville, Mo., which he conducted for five years. He has been president and secretary of the synod of Southern Illinois; and compiled A History of the Synod.

MILLER, MRS. EMILY HUNTINGTON, educator, author, poet, was born Oct. 22, 1833, in Brooklyn, Conn. She is president of the Woman's college of the Northwestern university of Evanston, 111. She is the author of From Avalon, and Other Poems; The Royal Road to Fortune; The Kirkwood Series; Captain Fritz; and Little Neighbors.

MILLER, GEORGE AUGUSTUS, mechanic, was born Jan. 29, 1856, in Danville, Mass. He is a master mechanic in the employ of Florida East Coast Railway at St. Augustine, Fla. He has filled a number of positions of trust and honor.

MILLER, GEORGE F., lawyer, congressman, was born Sept. 5, 1809, in Chillisquaquo, Pa. He was secretary of the Lewisburg university in Pennsylvania. He was a representative from Pennsylvania to the thirty-ninth and fortieth congresses.

MILLER, GEORGE P., state senator. He is prominent in the business and public affairs of Milwaukee, Wis.; and has filled several positions of trust. In 1901-02 he was a member of the Wisconsin state senate.

MILLER, GEORGE S., physician, surgeon. In 1891 he graduated from Rush Medical College of Chicago, 111.; and in 1892 from Detroit College of Medicine, Mich. He has attained success in the practice of his profession in Texas, and resides in Gause; and has filled a number of positions of trust and honor.

MILLER, MRS. HARRIET MANN, author, was born in 1831 in New York. Her writings have generally appeared under the name of Olive Thorne Miller. She is the author of a Bird-Lover in the West; Little Brothers of the Air; Bird-Ways; In Nesting Time; Four-Handed Folk; Little Folks in Feathers and Fur; Nimpo's Troubles; Queen Pets at Marcy's; Our Home Pets; Little People of Asia; The First Book of Birds; and other works.

MILLER, HENRY C, pioneer, farmer, was born April 17, 1820, in Clermont county, Ohio. He moved to Decatur county, Ind., when it was an unbroken forest, abounding in deer, wolves and bears. He helped to build the first railroad in the state; has been a justice of the peace; and received the nomination for representative in the Indiana state legislature; and other offices.

MILLER, HENRY IRVING, railroad manager, was born in Cleveland, Ohio. Since 1888 he has been superintendent of several railroads; and been prominent in railroad matters. In 1894 he became superintendent of the Vandalia Division of the Terre Haute and Indianapolis Railroad Company, which is the main line. He is now general manager of that corporation.

MILLER, HERBERT, banker, was born in 1856, in Kansas. Since 1858 he has been prominent in the business and public affairs of Lyon county, Kansas; and is now president of the State Bank of Admire. He has filled numerous positions of trust and honor in his city, county and state.

MILLER, HOLDEN TRIPP, banker, was born Feb. 1, 1841, in Byron, N. Y. He is cashier of the Bank of Batavia, N. Y.; and prominent in the financial and public affairs of his city, county and state.

MILLER, HOMER MARTIN VIRGIL, United States senator, was born April 29, 1814, in Pendleton district, S. C. In 1868 he was elected a United States senator from Georgia; and in 1890 was appointed principal physician of the penitentiary of Georgia. He died May 31, 1896, in Atlanta, Ga.

MILLER, HOWARD PHILIP, physician, surgeon, was born June 24, 1849, in Huntington, Mass. He is a prominent physician and surgeon of Seattle, Wash.; and has filled a number of offices of trust and honor.

MILLER, HUGH J., lawyer, jurist, was born Dec. 31,1866,

Early Millers

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The average age of a Miller family member is 73.0 years old according to our database of 435,162 people with the last name Miller that have a birth and death date listed.


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Sophronia Smith commented on Dec 01, 2002
Long ago, when one James Fagan lived in Henry County, AL (on the GA state line), he married Elizabeth Miller. They had several children. and by 1870, had moved to the east side of AL when Indian Territory was opened up to white settlers. Part of the time it was known as Washington County, AL and then split to make Choctaw County, AL...

No known data has been located for this woman--family, church, government--and all dates gives for her are estimated based upon known data for the husband and her children.

Among other reasons, this could very possibly be due to family not being from around there or having been there such a short time, there was not time to create any real records for the Miller family she is from.
Another reason could be the Miller clan disowned her for moral reasons or because they disapproved of the union with James Fagan.

One of the children she had with James Fagan was George Jefferson Fagan, DOB March 5 or 6, 1870.

G. J. Fagan married Emma McAdams and had 11 children and 2 foster children.

The youngest daughter--Dana Fagan had a second husband named Alton Bruce MILLER---It was rumored at the time of this marriage that he a descendant of this same MILLER line. He said he could care less if he was creating a "family thing" of intermarriage. Said he had not bothered to keep up the the MILLER genealogy and did not want to know about it.
This part of that MILLER line that was married to Dana Fagan lived on the MS side of the state line--across from Choctaw Co., AL--in Wayne Co, MS.

Will share any of my data on their descendants if you want such data!!

Thank you,
Bretta Harte
[contact link]
Marilyn Miller commented on May 15, 2003
Michelle Miller commented on Jan 04, 2006
I've been trying to find my fathers line. His father is Walter Miller who married Ellie Isner (Eisner). They lived around the Morgantown area. When Ellie died Walter remarried and shortly after my father and his brothers and sisters went to live with their Aunt June. My father was one of the youngest being born in 1946 so I'm guessing Walter would have been born between 1910 and 1920. Some of Walter's and Ellie's children are David, Roger, Caroline, Nina, Kenneth, John, Jack, Cliffard, and Betty. If anyone knows anything about this line I would appreciate any info I can get. You can contact me at [contact link]. Thank You.
Mary Paine commented on Feb 19, 2006
My great great granfather was Simon Miller, b.1798 in Pennsylvania. He married Catherine Bushon on March 29, 1832 in Tuscarawas County, Ohio. I have census records showing them living in Coshocton County, Ohio and Tuscarawas County, Ohio. They had one son named Adam Miller, b.September 9, 1832 in Tuscarawas County, Ohio and died December 18, 1899 in Ohio. Adam's first wife was Edith Sylvania Younker (1836-1877). His second wife, my great grandmother, was Phoebe Anne Leavengood, b.December 21, 1847 - d.January 2, 1931. They were married November 29, 1877 in Blissfield, Ohio. They had two children: Frank Wellington (1880-1956) and Ora Emmaline (1878-1964).
I have not been able to locate Simon's parents. I believe that they were from Pennyslvania. I also have not been able to find Catherine Bushon's parents. I am at a dead end. I would appreciate any information anyone would be able to share.
KathyD. Baker commented on Jul 07, 2008
Lettie Bell Miller 1898-1981,is my Granny.Her father was Wilson Miller 1874-1944 He worked and died in the coal mine,They took him to the Hazard Hospital in Kentucky but he didn't make it.He is buried in the Bowling Cemetary in Blackie Ky.He was born in Troublesome,Perry County Kentucky,This is where his family came into Kentucky to settle.Her mother was Rebecca Campbell.Her mother died when she was young.I think she also had a brother named Sira.I know she had a sister named Jane Miller who had a daughter that died in a car wreck when she was young.She also had another daughter named Joyce.Her Neice Hazel Baker,Brown raised Joyce.Lettie Bell"s Father later married a Monel Clower.Wilson and Monel Miller had a daughter named Chelsey she died when she was a baby.They also had two son's James and Orville Miller.Monel left Wilson and her two boy's.Lettie Bell Miller raised her two brother's after her father died in the coal mines.Lettie Bell Miller married Floyd Baker in Campbell,Perry,Ky. Jan.,17,1920.
They Lived in Campbell, Letcher,Perry,Lee,Breathit and In Later Years lived in Clay City,Powell County Kentucky.This is where they both died and are buried.
There children were Woodrow Wilson Baker married Oma Lee Salings,Katherine {Dolly} Baker married Donald Pennington,Hazel Baker married Clarence Brown,David Baker married Linda? ,Junior Baker married Rebecca Jane?.
Wilson Miller's father was William Miller.Floyd Baker's father was Sim Baker married to Sarah Noble.Sim Baker's father was Billy Baker.I am trying to do our Family Tree before all is lost.If any one has any information about my family or if you are Kin please e-mail me at
[contact link]
Tommy Thomas commented on Jun 13, 2009
My father, Albert Theodore Thomas, adopted in 1909, is believed to be the son of a Florence Miller of Ohio. I know his adopted parents, Wlliam E Thomas and Clara Chapin, were living in Vincent, Ohio at the time. But I have hit a dead end finding the correct Florence Miller. My sister has traced our father back to Ohio at a orphange. But many of the records were lost due to a fire. She was able to find his biological mothers name though. DNA should prove if I am really a decendent of the Miller Clan and if my sister's research is correct.

Tommy Thomas
[contact link]
Judith Hedger commented on Jan 19, 2010
When I was 15 years old was the last time I seen my half sister Sharon. For many year I never try looking for her because I did not think she would ever want me in her life. Many years has passed by, I did not know how to look for her or my brother Harry. My son Michael bought me a dsi web browser. My orther son Shannon set my dsi web, so now I was able to lookup names address etc. After many lookup here and there I found my half brother Harry phone number and address, I was so happy that he was glad to her from me. We talk for along time on the phone. My half sister Sharon was also happy to talk to me on the phone. My sister Sharon and I talk on the phone alot and she is helping me with the Miller Family Tree. My sister will be sending me family photos soon. I have been really lucky to be able to find my family. Story by: Judith R. Hedger
Robin Dotson commented on Mar 05, 2012
Angel Biscuits

You do not need to let these rise before baking unless you have the time.

5 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 pkg. yeast
1 tsp. baking soda
1 tsp. salt
1 cup butter or shortening
2 cups buttermilk
1/4 cup butter, melted

Mix dry ingredients, then cut in butter. Dissolve yeast in 2 Tbsp. warm water. To yeast, add the buttermilk. Mix in all ingredients, except butter, well. Sprinkle board with flour, knead a few times to make soft but not sticky dough; roll to 1/4 in., then cut with biscuit cutter. Dip in melted butter and fold over. Place close together. Let rise (optional). Bake at 400 degrees F. for
15 min.

Makes about 40 biscuits.
Robin Dotson commented on Mar 05, 2012
Amish Strawberry Pie

1 baked 9-in. pie shell
1 Tbsp. confectioners sugar
3 oz. cream cheese
1 1/2 qt. whole strawberries, sliced
1 cup granulated sugar
2 Tbsp. white Karo syrup
1 cup water
3 Tbsp. dry strawberry gelatin
Pinch salt
3 Tbsp. cornstarch

Beat cream cheese with sugar. Spread carefully over bottom of baked pie shell. Arrange berries in shell. Cook all remaining ingredients except the gelatin powder over med. heat until thick. Add gelatin powder. Cool before pouring over berries.
Robin Dotson commented on Mar 05, 2012
Bacon Country Gravy

2 Tbsp. bacon drippings
2 Tbsp. flour
1 cup water
1/4 tsp. pepper

Heat drippings and stir in flour until you have a smooth paste. Brown the flour. Add the water and stir until it thickens. Season with pepper.

Note: Bacon is salty so taste before adding salt.
Robin Dotson commented on Mar 05, 2012
Baked Beans #1

2 cans pork and beans
1 Tbsp. syrup
1 med. onion, chopped and cooked in butter
3 strips bacon, cooked and crumbled
1 tsp. Worcestershire sauce
ketchup, to taste
mustard, to taste

Mix all ingredients together in a glass baking dish. Bake at 300 degrees F. for at least one hr.
Robin Dotson commented on Mar 05, 2012
Baked Beans #2

1 lb. ground chuck (or ground sage sausage)
1/2 sm. green pepper, chopped
1 sm. onion, chopped
1/2 cup brown sugar
1 tsp. mustard
3/4 cup ketchup
3 cans pork and beans

Preheat oven to 350 degrees F. Brown meat with green pepper and onion. Drain off excess fat. Drain off excess liquid from pork and beans and remove fat from the beans. Combine pork and beans, brown sugar, mustard and ketchup. Add meat mixture and stir well. Place in glass baking dish and bake for 45 min. in oven.
Robin Dotson commented on Mar 05, 2012
Banana Coffee Cake

1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups granulated sugar
2 lg. eggs
1 cup mashed ripe bananas (about 3 med.)
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda

1 cup chopped pecans
2 Tbsp. granulated sugar
1 tsp. ground cinnamon

In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla extract. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13 x 9 x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F. for 25 - 30 min. or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.
Robin Dotson commented on Mar 05, 2012
Banana Cream Pie

Cookie Crumb Crust:
1/3 cup butter, melted
1 1/4 cups vanilla wafers
dash of cinnamon

Roll cookies until fine. Mix with butter. Pat mixture evenly into a 9-inch pie plate. Chill before adding filling.

Cream Filling for Banana Cream Pie:
3/4 cup granulated sugar
1/3 cup flour
Dash of salt
2 lg. egg yolks mixed with 3 to 4 Tbsp. corn starch

If you have a blender use it to mix the above ingredients. Then add slowly 3 cups warm milk.

Place over medium heat and stir constantly until thick. After the filling thickens continue stirring and cooking for another 5 minutes. Remove from heat.

Add 1 1/2 Tbsp. butter. Cool.

When cool, add 1 1/2 tsp. vanilla extract. Chill for several hours in refrigerator. Beat with a mixer to remove lumps.

Place a layer of bananas and a layer of filling alternately until shell is full. Use 3 to 4 bananas. Top with whipped cream or a meringue.

Serve chilled.
Robin Dotson commented on Mar 05, 2012
Banana Walnut Bread

1 1/2 cups all-purpose flour
1/4 cup walnuts, chopped or ground
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 ripe banana, mashed
3/4 cup applesauce
3/4 cup sugar
1 lg. egg
4 Tbsp. butter (half a stick), melted

1/3 cup packed brown sugar
2 Tbsp. flour
1/4 tsp. cinnamon
2 Tbsp. butter, chilled

Preheat oven to 375 degrees F. Grease a loaf pan.

In a large mixing bowl, combine 1 1/2 cups flour, walnuts, baking soda, baking powder, and salt. Set aside.

In a medium mixing bowl, combine banana, applesauce, white sugar, egg, and melted butter. Pour wet ingredients into dry ingredients and stir until flour mixture is just blended. Pour into loaf pan.

In a small bowl, mix brown sugar, 2 Tbsp. flour, and cinnamon. Using a fork or pastry blender, cut chilled butter into mixture until it looks like small crumbs. Spread evenly on top of bread dough.

Bake 35 - 45 minutes, checking doneness after 35 min. Note that your knife or toothpick will not come out perfectly clean, as there are some very moist spots in the cake. Just make sure not to burn the edges.

Makes 12 servings.
Robin Dotson commented on Mar 05, 2012
Bannock Cakes

1 cup water
1 cup cornmeal
1/2 tsp. salt
1/2 cup milk
1 lg. egg
2 Tbsp. butter

Bring one cup of water to a boil. Mix the cornmeal and salt with a fork. Add the boiling water. Stir until smooth. Stir in the milk. Let the batter sit for five minutes. Beat in egg. Melt two tablespoons butter in
a heavy frying pan over medium heat. Drop the batter from a tablespoon to make little round cakes. Cook the cakes until golden (about two minutes). Turn each cake with a spatula and cook the other side about one minute. Place the finished cakes on a serving platter. May be served
either hot or cold.
Robin Dotson commented on Mar 05, 2012
Bean Pot

2 med. onions, chopped
3 strips bacon, cooked and crumbled
1 can tomato soup
1 tsp. mustard powder
1/2 cup molasses
1/2 cup brown sugar
1 tsp. cinnamon
2 lb. navy beans, dry
2 lb. bacon
Salt and pepper, to taste

Wash beans and check for gravels (discard any gravel or rocks that are found). Place beans in a crock pot. Fry bacon crisp. Crumble and add to beans. Add bacon drippings. Add remaining ingredients. Cook on low for 8 - 10 hr.
Robin Dotson commented on Mar 05, 2012
Beans and Sausage Delight

1 lb. Jimmy Dean Sausage, flavor of your choice
1 lb. Ground Chuck
2 cans Pork and Beans
1 med. Onion, diced
1 Green Bell Pepper, diced
1 can Refrigerated Biscuits

Crumble and brown sausage and ground chuck together. Add cans of pork and beans, onion and green bell pepper to browned meat mixture and mix thoroughly. Cover top with refrigerated biscuits and bake in oven according to directions on tube of biscuits till biscuits are done. Serve with mashed potatoes or fried potatoes and onions and other vegetables to your liking.
Robin Dotson commented on Mar 05, 2012
Betty Miller's Jumbo Stuffed Shells

1 box stuffed shells
1 container Ricotta cheese
Shredded mozzarella cheese
Parmesan cheese, grated
Dried parsley
1 lg. egg
2 jars spaghetti sauce

Boil shells until soft. Let them cool. Mix Ricotta cheese, egg, Parmesan cheese, and shredded mozzarella in large bowl (using enough of each ingredient to desired consistency for stuffing). Cover bottom of baking pan with 1 layer of spaghetti sauce.

Fill each shell with a spoonful of sauce and a spoonful of cheese mixture. Place in baking pan. When pan is full, cover all shells with sauce. Sprinkle grated Parmesan cheese on each shell followed by dried parsley. Bake at 350 degrees F. until Parmesan cheese is lightly browned (20 - 30 min.).
Robin Dotson commented on Mar 05, 2012
Black Forest Cherry Bundt Cake

1 pkg. chocolate cake mix
1/4 cup oil
3 lg. eggs
1 (21 oz.) can cherry pie filling

Combine cake mix, pie filling, oil and eggs. Beat well until smooth.

Pour into a greased and floured 12-cup Bundt pan.

Bake in a preheated 350 degrees F. oven for 45 min. or until done.

Cool in pan for 25 min., then invert onto rack to finish cooking.

Decorate and serve with one can cherry pie filling and whipped cream or cool whip.

Cut the cake first before putting on the additional cherry pie filling and whipped cream.
Robin Dotson commented on Mar 05, 2012
Black Iron Skillet Pineapple Upside Down Cake

1/2 cup butter
1 cup brown sugar, packed
7 pineapple rings
7 cherries

Melt butter in a lg. iron skillet on low heat. Remove from heat and
sprinkle brown sugar evenly over entire surface. Place pineapple rings on the sugar and place a cherry in the center of each ring.

Sponge Cake Batter:
3 lg. egg yolks, well beaten
1 cup sugar
5 Tbsp. pineapple juice
1 cup flour
1 tsp. baking powder
3 lg. eggs whites, stiffly beaten

Add sugar and pineapple juice to egg yolks (well beaten) and mix well. Add flour and baking powder and mix well. Fold in egg whites (stiffly beaten). Pour batter into iron skillet with the pineapples and cherries. Bake at 325 degrees F. for 45 min. Remove skillet from oven and set on a wet towel. Take a butter knife and run it around the sides of the cake to loosen from pan. Let cake cool. Turn upside down onto cake plate. Let sit for a minute and gently lift skillet from the cake.
Robin Dotson commented on Mar 05, 2012
Black Magic Cake

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cups cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cups strong black coffee, cooled
1 cup buttermilk
1/2 cup canola oil
1 tsp. real vanilla extract

1/2 cups margarine, softened
2 oz. melted unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp. milk
2 tsp. real vanilla extract

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9 x 13-in. pan or two 9-in. cake pans. Bake at 350 degrees F. for 35 - 40 min. for a 9 x 13, or 30 - 35 min. for layer pans.

Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.
Robin Dotson commented on Mar 05, 2012
Bourbon Pound Cake

1 lb. butter, softened
3 cups sugar
8 lg. eggs, separated
2/3 cup bourbon
2 tsp. vanilla extract
2 tsp. almond extract
3 cups self-rising flour
1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees F. Butter a 10-in. Bundt pan well, sprinkle with chopped nuts.

Cream butter and 2 cups sugar until light and fluffy. Add yolks one at a time, beating well after each.

Combine bourbon, vanilla and almond extract. Add alternately with flour to butter mixture until well mixed.

Beat egg whites with remaining cup sugar until stiff but not dry. Gently fold into batter.

Bake in prepared pan about 1 1/2 hr. Invert pan on wire rack to cool completely before removing cake. Serve thinly sliced.
Robin Dotson commented on Mar 05, 2012
Bologna Gravy

6 slices of good bologna
1/4 cup canola oil
1/2 glass milk
1/2 glass water
salt and pepper, to taste

Cut up all 6 pieces of bologna at the same time, in about 1-in. squares.

Heat up oil in pan and lightly brown Bologna.

Add flour to thicken the oil, it is really hard to say exactly how much flour, but enough to achieve what you consider to be a desired consistency of thickness for your gravy.

Add salt and pepper.

Mix the milk and water in together in the same container and slowly pour it into the pan, stirring constantly until you have gravy.

Serve over biscuits, with a couple of fried eggs on the side, and you got yourself one good breakfast.
Robin Dotson commented on Mar 05, 2012
Black Forest Cherry Bundt Cake

1 pkg. chocolate cake mix
1/4 cup canola oil
3 lg. eggs
One 21-oz. can Cherry Pie filling

Combine cake mix, pie filling, oil and eggs.
Beat well until smooth.

Pour into a greased and floured 12 cup Bundt pan.
Bake in a preheated 350 degrees F. oven for 45 minutes or until done.

Cool in pan for 25 minutes, then invert onto rack to finish cooling.

Decorate and serve with 1 can cherry pie filling and whipped cream or cool whip.

Cut the cake first before putting on the additional cherry pie filling and whipped cream.
Robin Dotson commented on Mar 05, 2012
Butter Pecan Banana Bread

1 box butter pecan cake mix
2 - 3 med. bananas mashed
1 lg. egg
1/2 cup milk

Mix all ingredients until well moistened. You can add 1/2 cup chopped nuts at this time if you like. Pour into muffin liners or loaf pans that have been sprayed with Pam. Bake at 350 degrees F until tested done, about 25 min. Cool.

NOTE: This can be made in muffins or 2 loaves. It makes approximately 2 dozen medium size muffins.
Robin Dotson commented on Mar 05, 2012
Buttermilk Pastry for Fried Pies

3 cups all-purpose flour
1/2 tsp. soda
1 Tbsp. baking powder
1/3 cup shortening
1 lg. egg
1 cup buttermilk

Combine flour, soda and baking powder. Cut in shortening until mixture resembles coarse cornmeal. Combine egg and buttermilk. Add to flour mixture. Knead until smooth. Makes enough pastry for about 1 1/2 dozen fried pies. Use a saucer to measure round circles of pastry. Fold in half after filling with favorite fruit. Pinch together to close. Fry in electric skillet for best results.
Robin Dotson commented on Mar 05, 2012
Buttermilk Waffles

Sift dry ingredients into large bowl:
1 1/2 cup sifted flour
1 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder

Mix and add the following:
2 lg. egg yolks, add to after beaten slightly:
1 1/2 cup buttermilk
6 Tbsp. melted butter

Add to dry ingredients and fold in stiffly beaten egg whites and bake in waffle iron.

Makes 3 large waffles.
Robin Dotson commented on Mar 05, 2012
Cole Slaw

1 head cabbage, chopped fine
1 lg. carrot, peeled and chopped fine
1/4 cup granulated sugar
1 Tbsp. lemon juice
2 or 3 Tbsp. mayonnaise or salad dressing

Mix all ingredients well until cabbage is completely coated. Salt and pepper to taste.
Robin Dotson commented on Mar 05, 2012
Cherry Coffee Cake

1 yellow cake mix
1 cup flour
1 package yeast
2 eggs
3/4 cup water
1 can pie filling
5 Tbs. butter, softened

Divide the cake mix in half (about 2 cups is half of the mix). To the first half, stir in the flour, yeast, eggs and water. Stir until well combined. Pour into 2 greased round cake pans. Spread half the pie filling over the top of the batter in each pan.

To the other half of the cake mix, cut the butter in with a fork or pastry blender to make soft crumbs. Add the crumb topping to each cake. Bake at 350 degrees for 30 – 35 minutes. Serve the cake warm or cooled.

You can drizzle a simple icing over this. I forgot this part until after we’d eaten most of the cake.

For the icing:
1/2 cup powdered sugar
1 Tbs. corn syrup
1 Tbs. water
Stir this together and drizzle over the cakes.
Robin Dotson commented on Mar 05, 2012
Cowboy Biscuits

4 cups all-purpose flour, sifted
8 tsp. baking powder, sifted
2 Tbsp. sugar
1 1/2 tsp. salt
6 Tbsp. butter (softened to room temperature)
6 Tbsp. shortening
1 1/2 cups milk

Preheat the oven to 450 degrees F. Sift flour, baking powder, sugar, and salt into a bowl. Cut in butter and shortening until mixture resembles coarse meal. Stir in milk with a fork to form a soft dough. Turn onto a floured board and knead for 30 sec. Roll out to 1/2-in. thickness. Cut out biscuits and place on an ungreased cookie sheet. Bake for 10 - 15 min. or until lightly browned. Great with honey butter.

Makes 20 servings.
Robin Dotson commented on Mar 05, 2012
Cherry Cracker Dream Pie

3 lg. egg whites
1 cup sugar
18 saltine crackers
3/4 cup chopped nuts, walnuts or pecans
1 tsp. vanilla
1 tsp. baking powder
1 can cherry pie filling
1 pkg. whipped topping mix, prepared

Beat egg whites until stiff. Add sugar, baking powder and vanilla. Crush crackers with hands; mix crackers and nuts into egg white mixture. Pour into greased square 9-inch pan baking pan. Bake in pre-heated 350 degree F. oven 30 minutes. When cool, spread pie filling on top and spread whipped topping mix on pie filling.
Robin Dotson commented on Mar 05, 2012
Chess Pie (with Variations)

2 cups Sugar
1 Tbsp. Corn Meal
1 Tbsp. All-Purpose Flour
1/2 tsp. Salt
4 lg. Eggs, beaten
1/4 cup Butter, salted
1/4 cup Milk
1 tsp. Vanilla Extract
1 9-inch unbaked pie shell

Mix together sugar, cornmeal, flour and salt gently. Do not overbeat eggs. Pour
into an unbaked pie shell and bake at 350 degree F. for 40 to 50 minutes or
until it doesn't shake and appears solid. You may have to cut the temperature
down to 325 degrees F.

For Lemon Chess Pie: Omit vanilla and add 1/4 cup lemon juice to above recipe.

For Pineapple Chess Pie: Add 1 small can pineapple (drained) to above recipe.

For Coconut Chess Pie: Add 1 1/3 cups shredded coconut to above recipe.

For Chocolate Chess Pie: Add 3 Tbsp. Cocoa to above recipe.

For Polka Dot Chess Pie: Add 1 tsp. grated lemon peel, 1 tsp. lemon juice, 1 cup chopped pecans or walnuts and 1 cup raisins.

For Buttermilk Chess Pie: Add 1 1/2 cups Buttermilk, 1 Tbsp. Lemon Juice, 1 tsp. finely grated Lemon Peel and 1/2 tsp. Ground Nutmeg.
Robin Dotson commented on Mar 05, 2012
Chocolate Bread

1 pkg. active dry yeast
1/2 cup warm milk (105 to 115 degrees F.)
2 cups sifted all-purpose flour, divided
3 Tbsp. granulated sugar
3 Tbsp. cocoa
1 tsp. salt
1 lg. egg, beaten
1 tsp. shortening, melted
1 cup pecans, chopped
1 Tbsp. vanilla extract
Canola oil

Dissolve yeast in warm milk; let stand 5 min. Sift together 1 1/2 cups flour, sugar, cocoa, and salt; set aside. Combine dissolved yeast, egg, shortening, pecans, and vanilla extract; mix well.

Gradually add flour mixture to make a soft dough . Turn dough out onto a surface sprinkled with remaining 1/2 cup flour; kneadÿ10 min. or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85
degrees F.), free from drafts for 1 hr. or until doubled in bulk. Punch dough down; turn out onto a floured surface, and shape into a loaf.

Place in a greased 7-1/2 x 3 x 2-inch loaf-pan. Brush top with oil; cover and repeat rising procedure 1 hr. Bake at 375 degrees F. for 40 min. or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack.

Makes 12 servings.
Robin Dotson commented on Mar 05, 2012
Chocolate Fried Pies #1

1/4 cup flour
1/2 cup sugar
1/4 cup cocoa
1/4 tsp. salt
1/2 cup milk
1 tsp. vanilla
2 Tbs. butter
2 cups Bisquick mix
1/3 cup milk

Combine sugar, flour, salt and, cocoa in a saucepan. Add 1/2 cup milk, vanilla, and butter. Cook over medium heat until it begins to bubble. Cook for 1 - 2 minutes longer or until thickened. Remove from heat and add vanilla. Let cool. Combine Bisquick and 1/3 cup milk. Roll pastry dough as thin as possible, on a floured surface. Cut into 5
inch circles. Moisten edges with water. Put 1 or 1 1/2 Tbsp. of filling in center of circle. Fold over, press edges together with tines of fork dipped in flour. Heat about 1 in. of oil in a skillet to medium heat. Place 2 pies at a time in heated oil and cook until golden brown on one side. Turn (only once) and brown on other side.
Sprinkle with powdered sugar if desired. Pies may also be cooked in a deep fryer. Drain on paper towels.
Robin Dotson commented on Mar 05, 2012
Chocolate Fried Pies #2

Pie Crust:

2 cups flour
1/2 tsp. salt
1/4 cup shortening
1/4 cup water

Chocolate Mix:

1 1/2 cups sugar
3/4 cup cocoa
1/4 cup milk

Mix all Chocolate Mix ingredients together into a creamy sauce. Make pie crust by cutting shortening into flour with salt. Add water to make into a ball. Pinch off 1/2-inch ball and roll out flat. Spread chocolate sauce over 1 side and turn the other side over it. Mash together with fork. Fry in deep shortening until brown on 1 side,
then turn and brown on other side. Drain on paper towels.

Makes about 12 pies.
Robin Dotson commented on Mar 05, 2012
Chocolate Walnut Tart

Pastry for single-crust pie (9-in.)
1 cup walnuts, coarsely chopped
1 cup (6 oz.) semisweet chocolate chips
3 lg. eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 tsp. vanilla extract

Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust.

In a sm. bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.

Bake at 350 degrees F. for 25 - 30 min. or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

Makes 12 servings.
Robin Dotson commented on Mar 05, 2012
Christmas Nut Loaf

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp. baking powder
1 tsp. salt
1 (15 - 18 oz.) bottle maraschino cherries, drained
2 lb. dates
2 lb. walnuts
1 lb. Brazil nuts
5 lg. eggs
1 tsp. vanilla extract

Sift dry ingredients together. Add fruit and nuts. Mix well until well coated with flour. Beat eggs and stir in vanilla extract. Mix into flour and nut mixture. Spoon into 3 greased loaf pans and bake at 325 degrees F. for one hr.
Robin Dotson commented on Mar 05, 2012
Chocolate Fudge

2 cups granulated sugar
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla extract
1/2 cup peanut butter
2 cups quick oats

Boil sugar, milk, butter and cocoa 6 minutes, stirring constantly. Remove from heat, add vanilla extract and peanut butter and mix well. Stir in oats and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut into squares.
Robin Dotson commented on Mar 05, 2012
Cinnamon Apple Bundt Cake

1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
1/3 cup canola oil
1 can apple pie slices, drained thoroughly
1 cup water
4 lg. eggs
1/2 cup finally chopped pecans or walnuts
1/4 cup Domino sugar and cinnamon

Wipe a 10-in. Bundt pan well with shortening or oil. Sprinkle with nuts. Set aside.
Combine cake mix, 1/3 cup canola or peanut oil, pudding mix, water, and eggs, beating for two min. at med. speed.

Pour 1/3 batter into prepared pan, sprinkle two Tbsp. sugar and cinnamon over batter. Spread half of the can of apples. Pour 1/3 more of the batter into pan. Sprinkle two Tbsp. sugar and cinnamon over batter. Spread the second half of the apples. Cover with the remaining batter.

Bake at 350 degrees F. for 50 - 60 min. until cake tests done when toothpick inserted in center. Cool 25 min. on a rack then remove cake from pan and cool completely.

Note: Two cups fresh pared apples, diced, dusted with flour may be substituted for the canned apples.
Robin Dotson commented on Mar 05, 2012
Cinnamon Nut Bread

1 box yellow pudding cake mix
1 tsp. almond extract
1 tsp. vanilla extract
1/2 cup granulated sugar
2 tsp. cinnamon
1/2 cup chopped pecans

Prepare cake mix according to package directions, but add the almond and vanilla extracts. Grease and flour two loaf pans. Mix together the sugar, cinnamon and nuts. Pour half of cake mix into prepared loaf pans. Sprinkle some of the sugar, cinnamon and nut mixture on top; then pour on the remaining cake mix. Sprinkle remaining cinnamon, sugar and nut mix on top of cake. Swirl through the cake mix with a knife. Bake according to pkg. directions.
Robin Dotson commented on Mar 05, 2012
Cinnamon-Laced Sour Cream Pound Cake

1/2 cup chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
1 cup butter, softened
2 cups sugar
2 lg. eggs
2 cups sifted cake flour (not regular flour)
1 tsp baking powder
1/8 tsp. salt
1 tsp. vanilla
1 (8 oz.) carton sour cream

Combine pecans, 2 Tbsp sugar, and cinnamon, stirring well. Set aside.

Cream butter, gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt, add to creamed mixture, mixing just until blended. Stir in vanilla. Gently fold sour cream into batter.

Pour half of batter into a greased and floured 10-in. Bundt pan. Sprinkle half of the pecan mixture over batter. Repeat procedure. Bake at 350 degrees for 55 - 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on wire rack.
Robin Dotson commented on Mar 05, 2012
Cocoa Mayonnaise Cake

1 3/4 cup flour
1 cup sugar
1/3 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. backing soda
1/8 tsp. salt
1 cup mayonnaise
1 cup warm water
2 tsp. vanilla extract

Mix all ingredients together. Pour into cake pan. Bake at 350 deg. F. for 45 -50 min. Cool and frost or eat plain.
Robin Dotson commented on Mar 05, 2012
Cowboy Baked Beans

1 lb. lean ground beef
1 cup sliced green onions with green tops (about 6 whole)
1 sm. green pepper, diced
2 16 oz. cans pork and beans
1/4 cup packed light brown sugar
4 Tbsp. molasses
1 tsp. dry mustard
2 tsp. Worcestershire Sauce
1/4 cup ketchup
1/4 cup barbeque sauce
Ground Pepper and salt, to taste

Preheat oven to 325 degrees F.

In a skillet over medium-high heat, brown ground beef, breaking up bits of meat into small pieces. Remove and add to a lg. mixing bowl. Add canola oil to the skillet and add the onion and green pepper. Sauté over med. heat until green pepper begins to brown and is tender (about 5 min. or so). Add vegetables to the lg. bowl.

Next, add both cans of beans (with the chunks of fat removed from the beans), brown sugar, molasses, mustard, Worcestershire sauce, ketchup, barbecue sauce, salt and pepper. Stir well.

Spray a medium-sized casserole dish with non-stick cooking spray. Transfer mixture to casserole and bake uncovered for one hr.

Makes 6 servings.
Robin Dotson commented on Mar 05, 2012
Cowboy Hats

6 - 8 slices of bologna, fried (do not cut around edges as you want the bologna to curl up like the brim of a cowboy hat)
Mashed potatoes
1 lg. bottle barbecue sauce, your choice of flavor

Make mashed potatoes (enough for at least 8 servings).

Pour bottle of barbecue sauce in a saucepan and heat on stove. Make sure not to scorch.

Fry up bologna in a skillet until brown with edges curled up forming a cup.

With a large spoon or ice cream scoop (which is even better), scoop a scoop of potatoes onto each slice of fried bologna. With spoon, form a well in the center of each scoop of mashed potatoes. With a spoon fill well of mashed potatoes with barbecue sauce.

Note: Great served with green beans, corn, and rolls or cornbread. Yummy!
Robin Dotson commented on Mar 05, 2012
Creamsicle Cheesecake

1 graham cracker crust
16 oz. cream cheese, softened
1- 6 oz. can frozen orange juice concentrate
1 can Eagle Brand Milk
10 oz. Cool Whip

Mix cream cheese, milk and orange juice with mixer. Fold in cool whip. Pour into crust and refrigerate for at least 4 hours.
Robin Dotson commented on Mar 05, 2012
Creamed Corn with Bacon

6 ears fresh corn
4 slices bacon, chopped into 1/2 inch pieces
1/4 cup finely chopped red bell pepper
3/4 cup milk
1 (8 oz.) container soft cream cheese with chives and onion

Cut kernels from cob. In skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Reserve one Tbsp. bacon drippings in skillet. Add corn and red peppers to the bacon drippings. Stir in milk. Cook and stir for 6 - 8 min., or until corn is done. Stir in cream cheese, cook and stir 2 - 3 min., until cheese melts. Stir in bacon pieces and season with salt and pepper to taste.
Robin Dotson commented on Mar 05, 2012
Creamy Peach Coffee Cake

2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 tsp. baking powder
1/2 tsp. baking soda
1 lg. egg
1 tsp. almond extract

1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 lg. egg
3/4 cup peach preserves
1/2 cup sliced almonds

In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. Bake at 350 degrees F. for 45 - 50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 min. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.

Makes 12 - 14 servings.
Robin Dotson commented on Mar 05, 2012
Crust For Fried Pies

3 cup self-rising flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco

Mix the above well. Add enough buttermilk to mix, then put on a floured board or wax paper and knead, then roll out for your fried pies. This recipe makes a lot of fried pies. (Add any kind of prepared fruit to your crust.) Fry pies in hot grease.

Note: If regular flour is used, add 2 tsp. baking powder.
Robin Dotson commented on Mar 05, 2012

2 cups warm water
1 1/3 oz. yeast
1/2 cup sugar
2/3 Tbsp. salt
1/2 cup butter
1 lg. egg
1/2 cup dry milk
6 cups plain flour

4 cups powdered sugar
1/3 cup water
1 Tbsp. vanilla extract

Cream butter and sugar, sifted flour and salt. Put yeast and soft butter in mixing bowl. Add water and eggs.

Mix dry milk and flour. Add to first mixture. Mix well. Turn dough out into lightly greased bowl and let rise in warm place until double in bulk.

Punch down and roll out 1/2-inch thick; cut with doughnut cutter. Let rise until double in size.

Fry in deep fat. Drain on paper. Dip into glaze.
Robin Dotson commented on Mar 05, 2012
Hush Puppies

6 level Tbsp. cornmeal
4 level Tbsp. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 Egg
1 green onion
1 sprig parsley
1 cup buttermilk

Combine ingredients. Drop by heaping tablespoonfuls into hot deep fat. Fry until golden brown.
Robin Dotson commented on Mar 05, 2012
English Muffin Coffee Can Bread

Like English muffins, slices of this bread must be toasted to taste right. Bake this in greased, metal coffee cans coated with cornmeal, which add to the English muffin appearance.

3 cups all-purpose flour
2 1/4 tsp. active dry yeast
1/2 Tbsp. granulated sugar
1 tsp. salt
1/8 tsp. baking powder
1 cup warm milk
1/4 cup water

Place ingredients in the bread machine pan in the order suggested by the manufacturer.

Select the dough cycle.

Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5-in. loaf pan and one 7 x 3-in. loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.

Bake at 400 degrees F. for about 15 min. Bake longer for a more browned and chewier crust.

Makes 2 loaves.
Robin Dotson commented on Mar 05, 2012
Everyday Fried Fruit Pies

1 can of refrigerated buttermilk biscuits
1 can cherry pie filling (or apple)
1 - 2 tsp. lemon juice
1/2 - 1 tsp. almond extract
1/4 cup butter, softened
1/4 cup milk
1/4 cup powdered sugar, sifted

Leave biscuits out until room temperature. Roll each biscuit to a very flat consistency. Mix the cherry filling, lemon juice, and almond extract together. Spoon the filling onto each of the biscuits.

Fold each biscuit over and mash edges with a fork. This will form a semi-circle. Fry in pan with a little butter or margarine. Top the fried pies with a glaze made out of the butter, milk and powdered sugar.
Robin Dotson commented on Mar 05, 2012
Extra-Moist Banana Bread

3 cups flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
2 cups sugar
1 tsp. salt
1 cup nuts, walnuts or pecans (optional)
3 lg. eggs
1 1/2 cups canola oil
1 (8 oz.) can crushed pineapple, undrained
1 1/2 tsp. vanilla extract
2 cups mashed bananas

Sift dry ingredients, add remaining ingredients. Stir with a wooden spoon only until well blended. Pour into two greased loaf pans and bake at 350 degrees F. for 60 - 80 min.
Robin Dotson commented on Mar 05, 2012
Foolproof Coffee Can Bread

3 cups flour
1 pkg. dry yeast
1/2 cups milk
1/2 cup water
1/2 cup cooking oil
1/4 cup granulated sugar
1 tsp. salt
2 lg. eggs

Sift together flour and yeast. Heat milk, oil, water, sugar, salt until warm. Using electric mixer, add liquid to dry ingredients, then add eggs. Blend with mixer until smooth (1 min.). Pour into well-greased 1 lb. coffee cans. Cover with lids and let rise to 1/2 inch from top of can. Remove lid and bake for 30 min. at 375 degree F. oven. Cool bread for 15 min. before removing from cans. Freezes well.
Robin Dotson commented on Mar 05, 2012
Fried Corn

6 ears corn
2 Tbsp. fresh bacon drippings or butter
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper

Slice the corn from the cob. Scrape the cob downward to get any remaining corn left near the cob. Heat a heavy skillet and add the bacon fat or butter. When hot, add corn and cook for 15 to 20 minutes, stirring often. Sprinkle with the salt, sugar, and pepper. Serve hot.

Makes 4 - 5 servings.

Note: To make more, double measurements of ingredients.
Robin Dotson commented on Mar 05, 2012
Fried Sweet Potato Pies

1 1/2 lb. sweet potatoes
1 Tbsp. vegetable oil
Salt and pepper
2 cups all-purpose flour
Pinch of salt
2 tsp. sugar
3/4 cup solid vegetable shortening
3 to 4 tbs. ice water
Vegetable oil for frying
1 egg yolk
1/4 cup 100% Pure Cane Syrup
1 tsp. cinnamon
1/4 tsp. nutmeg
Splash of bourbon
1 cup powdered sugar
2 - 3 Tbsp. milk

Preheat the oven to 400 degrees F. Toss the sweet potatoes with the oil, salt and pepper. Place the potatoes on a baking sheet and place in
the oven.

Roast the potatoes until tender, about 1 1/2 hr. Remove the
potatoes from the oven and cool completely.

In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 Tbsp. at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 min.

Preheat the oil. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a rectangle about 24 by 8 inches and 1/8-inch thick.

Using a sharp knife, cut 12 4-in. squares. Remove the skin from the potatoes and place the potatoes in a mixing bowl.

Add the egg yolk, cane syrup, cinnamon, nutmeg and bourbon. Mix well. Place about 1/4 cup of the filling in the center of each pastry square. Bring one corner of the pastry to the other, forming a triangle. Using the tines of a fork, crimp the edges of the triangle and seal completely.

When the oil has reached 360 degrees F., carefully lay a couple of the pies in the hot oil, fry until golden brown, stirring occasionally for over all browning, about 3 - 4 min. Remove the pies from the oil and drain on a paper lined plate. Sprinkle the hot pies with the sugar. Repeat the process until all of the pies are fried. In a mixing bowl, stir the powdered sugar, milk and a splash of bourbon
together. Mix until smooth. Drizzle the frosting over the hot pies and serve immediately.

Makes 1 dozen.
Robin Dotson commented on Feb 17, 2013
Coca-Cola Marshmallow Cake

2 cups all-purpose flour
2 cups granulated sugar
1 1/2 cups mini marshmallows
2 sticks unsalted butter
3 Tbsp. unsweetened cocoa powder
1 cup Coca-Cola
2 large eggs, slightly beaten
1 tsp. vanilla extract
1/2 cup buttermilk
1 tsp. baking soda

Pre-heat oven to 350 degrees F.

Grease 13 x 9 x 2 rectangular baking dish or pan.

Sift the flour and sugar into a large bowl and add the marshmallows.

Heat the butter, cocoa, and Coke in a small saucepan. Bring to a boil and pour over flour, sugar, and marshmallows.

Stir in the beaten eggs and vanilla.

Combine baking soda and buttermilk in a small bowl. This combination should fizz and expand a little, so make sure you allow for this. Let sit for about 20 - 30 seconds.

Add buttermilk to the other ingredients and stir to combine.

Pour into a greased baking dish or pan and bake for 35 - 45 minutes or until inserted toothpick is clean.


1 stick of unsalted butter
2 Tbsp. unsweetened cocoa
6 Tbsp. Coca-Cola
4 cups confectioners' sugar
1 cup pecans, chopped (optional)

In a medium-sized saucepan, bring butter, cocoa, and Coka-Cola to a slight boil. Remove from heat and stir in confectioners' sugar and pecans, if using.

Spread the frosting over the hot cake (really you just pour it over the cake while it's still hot). Allow the icing to soften so that you can spread it entirely over the cake, if needed. Allow cake to cool before cutting.
Robin Dotson commented on Feb 17, 2013
Relaxing Tea Blend

This blend will help you relax after a long day.

1/4 cup dried spearmint
1 cup dried lemon balm
1/4 cup dried lemon grass
1/2 cup dried catnip
3/4 cup dried chamomile flowers
2 Tbsp. dried lavender flowers

Combine the herbs and store in an air tight container in a dark cool
location. Make tea using 2 tsp. of herb blend for each cup.
Robin Dotson commented on Feb 17, 2013
Blackberry Tea

Blackberry leaves, dried and crumbled
water, boiling

Pick the blackberry leaves and dry them. When you want to make tea, just crumble a couple of teaspoons of leaves to one cup of boiling water. Steep for 5 - 10 minutes, then enjoy.
Robin Dotson commented on Feb 17, 2013
Ginger Cakes

These crisp, sugar-coated cookies are sure to please your sweet tooth.

3/4 cups shortening
1 cup granulated sugar
1 large egg, beaten
1/4 cup molasses
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
2 cups all-purpose flour

Combine cream shortening and sugar. Add the egg and molasses and mix
well. Sift together the dry ingredients and add to the shortening
mixture. Mix until combined. Roll into walnut-sized balls and roll in
sugar. Bake at 350 degrees F. for 7 - 10 minutes.
Robin Dotson commented on Feb 17, 2013
Fried Apples

Tart apples cooked with butter and sugar make a wonderful side dish or dessert.

5 tart cooking apples such as Granny Smith, MacIntosh, Golden
Delicious, or other
4 Tbsp. or more of butter
1 cup brown sugar
1/2 tsp. ground nutmeg

Wash, core and slice the apples into 12 - 16 narrow wedges, do not peel.

Melt the butter in a skillet or cast iron pan and add the apples. Cover the
skillet and cook the apples 5 minutes over medium low heat. Stirring
continuously, add the brown sugar and the nutmeg. Stir well. Continue cooking
the apples covered for 10-12 minutes or until the apples are tender, check every
few minutes while cooking. Add additional butter or water if needed to prevent
the apples from sticking.
Robin Dotson commented on Feb 17, 2013

Gift boxes sent to Union soldiers from home might contain the
traditional gingerbread along with items such as socks, soap, and other foods.

1 Tbsp. butter
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 cup butter
1 1/4 cups molasses
1 large egg
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground allspice
1 cup very hot water

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish or pan
with the butter. In a large mixing bowl, combine the flour, soda and spices, and
cut in softened butter to the flour mixture with a fork. Combine molasses, egg
and water in a small mixing bowl. Add the liquid ingredients to the dry
ingredients and stir well. Pour the batter into a baking pan and bake 35 - 40
minutes or until a toothpick inserted into the center comes out clean.

Makes 9 servings.
Robin Dotson commented on Feb 17, 2013
Washington Pie

Two layers of fluffy butter cake with a layer of jam in-between and
coated with confectioners' sugar.

1/3 cup butter
1 cup granulated sugar
2 large eggs, beaten
1 3/4 cups sifted cake flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla
Raspberry or apricot jam
Confectioners' sugar

First cream butter until light. Then beat in sugar gradually. Add eggs, well
beaten. Combine sifted cake flour with baking powder and salt, and sift again.
Combine vanilla and milk. Adddry ingredients and milk to first mixture
alternately. Turn into two 8-inch greased layer-cake tins and bake in moderately
hot oven (375 degrees F.) about twenty-five minutes. When cold put together with
jam and dust with powdered sugar.

And notice this smart trick: Lay your wire cake-cooling rack lightly on the top
before giving the heavy sifting of powdered sugar. When you lift the rack off,
the cake surface is marked into powdered sugar squares, with the golden crust of
cake showing between.
Robin Dotson commented on Feb 17, 2013

Johnnycakes were popular particularly in the Northeast but eaten across the
United States since the 1600's. The recipe is very simple and fun to make.

1 cup water
1 1/2 cups ground yellow cornmeal
1/2 tsp. salt
1/2 cup milk
2 Tbsp. butter
syrup, molasses, or preserves for topping

Bring 1 cup of water to boil in a medium saucepan. Combine the cornmeal, salt,
boiled water, and milk in a medium bowl. Stir well. Melt the 2 Tbsp. of butter
in a skillet or a cast iron griddle over medium heat. Pour 1 Tbsp. of batter
into the skillet, pancake style to cook. Cook for 4 - 5 minutes on each side
until edges are lacy and lightly browned using a spatula to turn. Serve hot with
molasses, maple syrup and butter.
Robin Dotson commented on Feb 17, 2013
Onions & Apples

1 qt. water
1/2 lb. salt pork
4 apples(use the tart green ones)
2 large onions

Cook diced salt pork in a heavy iron skillet until crisp, and set aside the salt
pork. Core the apples and slice into thin rings. Slice onions into thin rings
also, fry in salt pork fat until brown. Add 1 qt. of water and cook until apples
and onions are tender (about five minutes and add water, as needed). When tender
add in the salt pork, and season to taste. This is an easy dish to prepare in
the field.
Robin Dotson commented on Feb 17, 2013
Hard Tack

This staple hard cracker like bread made of flour and water must be
dipped into milk, tea, hot chocolate before eating as it is so hard you could
break your teeth eating it dry!

Butter for greasing the baking pan
5 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. salt
1 2/3 cups water

Preheat the oven to 450 degrees F. Grease the baking sheet. In a medium sized
bowl, combine flour, baking powder, salt, and water. Stir the mixture with a
wooden spoon. With freshly washed hands, squeeze the flour mixture with your
fingers, this will be a very stiff dough. Flatten the dough to about 1/2 inch
into a large rectangle. Using a knife, lightly trace lines into the dough to
divide the pieces into 3 X 3" square pieces.

Use a toothpick to p**** holes across the entire surface in neat rows
3/4 of an inch apart. Be sure the holes go all the way through the dough to the
baking sheet. Bake the dough about 25 minutes or until lightly browned. Allow to
cool 10 minutes. Remove the hardtack from the baking sheet with a metal spatula.

Makes about 9 hard crackers.
Robin Dotson commented on Feb 17, 2013
Sausage & Apples

1 lb. ground sausage
1/4 cup butter
3 apples
1/2 cup brown sugar
1 Tbsp. ground cinnamon

This old Virginia dish is easy and delicious. Start with about a pound of
sausage meat. Form into patties and fry lightly in a pan until just browned.
Remove the sausage, pour out the fat (not in the fire) and melt some butter in
the pan, enough to barely cover the bottom. Core and slice three apples to a
thickness of about 1/4 inch and place in pan setting it over a low heat. When
apples have softened slightly add a half cup of brown sugar and a Tbsp. of
ground cinnamon. As soon as the sugar has mixed with the butter and formed a
thick syrup add back the sausage and cook for another 10 minutes or so.
Robin Dotson commented on Feb 17, 2013
Navy Bean Soup

Soak the beans overnight or for at least 8-12 hours before beginning the recipe.
Cook in cast iron for better flavor and an authentic re-enactment.

1 cup (8 oz.) dried navy beans
5 cups water
1/2 lb. salt pork or slab bacon
2 large carrots, sliced
1 large onion, chopped
1 large potato, unpeeled, but cut into 1/2 inch pieces
1 tsp. salt
1/2 tsp. pepper

Wash the beans in a colander and pick out and discard any discolored
ones or pieces of dirt.Place the beans in a large stock pot or Dutch
oven covered with water at least 2 inches above the beans and allow to soak
overnight. Drain the beans. Add 5 cups water, salt pork, carrots and onions to
the beans.

Stir the mixture. Bring to a boil, cover, reduce the heat to a simmer
and simmer the beans at least 45 minutes or until the beans are tender. Add the
chopped potatoes salt and pepper. Bring to a boil. Cover and cook about 15 more
minutes or until the potatoes are fork tender.
Robin Dotson commented on Feb 17, 2013
Confederate Shortbread

Wheat flour was quite scarce in the South during the Civil War so
soldiers baked bread from available ingredients such as white cornmeal. Try to
find white cornmeal to make this a bit more authentically Confederate. Although
this recipe uses baking powder to make the cornbread fluffier, Confederate
soldiers did not have baking powder.

1 Tbsp. butter
2 cups white cornmeal (not self-rising)
2 tsp. baking powder
3/4 tsp. salt
2 large eggs
2 cups milk
1/4 cup canola oil

Preheat the oven to 400 degrees F. Grease a 9-inch square baking pan or dish
with butter. Combine the cornmeal, baking powder, and salt in a large bowl.

In a small bowl whip the eggs with a fork and combine with the milk and oil.
Stirring only until all the dry ingredients are wet, add the wet ingredients to
the dry ingredients and then pour the batter into the prepared baking pan. Bake
for 20 - 25 minutes or until the top is lightly browned.
Elena Murray commented on Nov 27, 2013
Looking for decendants of James and Isabel (Couron) Miller. Or any info on them. Thanks.
Barbara Miller commented on Feb 25, 2014
Looking for info on Alfred S. Miller of Northampton PA
Laurie Crews commented on Mar 13, 2014
Southern illinois millers? Jacob hansford miller, jacob T Miller, ruby Miller, Mattie gray, John Henry miller, tressie mae miller
Elena Murray commented on Aug 04, 2014
Still looking for James Miller born in Missouri, approx. 1867. Died 1905?
Tracey Gould commented on Jul 23, 2015
Looking for information on Augustus Alexander Miller Born in Germany abt 1830 died in Footscray, Victoria Australia 1919.
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