Purifoy & Decedents
Camden Arkansas


  • 3 sticks of real butter (Land o Lakes)
  • 6 eggs   (add 1 egg at a time)
  • 1/4 teaspoon of baking soda
  • 3 ½  cups of flour
  • 1 teaspoon of lemon
  • 3 cups of sugar
  • 1 cup of buttermilk
  • 2 teaspoons of vanilla flavour
  • 1 teaspoon of almond
Mix ingredients well – cream better and sugar together.  Then add 1 egg at a time along with adding the baking soda.
Add the vanilla flavor and almond along with the lemon flavor.  Then mix the flour and buttermilk until all of the items are smooth. 
Bake for approximately 1 hour and 45 minutes at 325 degrees.              - Tabitha Purifoy
  • Ground beef 
  • Chili meat
  • Can of diced tomatoes – large can 
  • 1 can of tomato sauce and tomato paste
Brown your ground beef and chili meat. Drain the meat
Add your dice tomato – large can and 1 tomato sauce and 1 small can of tomato paste
Use large can from tomato – fill with water to add.  1 ½ to 2 times and the let cook for about 15 minutes
Then add the 2 alarm packages just follow the box.  Make sure you limited the spice based on your test.
Let it simmer for 20 to 30 minutes then eat.                                              - Tabitha Purifoy
  • 4 – 6 sweet potatoes
  • ¾ of pet milk
  • 2 tsp of nutmeg
  • 2 cups of sugar
  • 1 ½ sticks of butter
  • 2 eggs
Boil the 4-6 medium size sweet potatoes – Let them boil until you can cut them which means they are soft
Add  1 ½ stick of butter, ¾ cup of pet milk, 2 tsp. of nutmeg and 2 cups of sugar/taste to see how sweet enough
Add the 2 eggs to the mix and then add the mix to the pie crush – put the crush in the oven and stick wholes in the pie crust with a fork to ensure that the crush will not bubble.  Let it cook for 10-15 minutes on 350 – in the oven
Once the crust has browned then add the mix and let it cook until the edges are fully browned
                                                                                                                        - Tabitha Purifoy
  • 4 – 6 sweet potatoes
  • 2 cups of sugar
  • 2 tsp of nutmeg
  • 1 ½ sticks of butter
Sweet potatoes should be boiled 30 minutes before adding anything  - let boil until soft
Take 3 to 4 medium potatoes start boiling at a high temperature when water boil down turn down to medium
Add 1 stick of butter to the potatoes when they are semi soft
30 minute later add ½ more sticks of butter and 2 cups of sugar – Do not stir let it boil to make syrup
Add 1 tsp. of vanilla flavour and 30 minutes later add 1 cup of sugar – let it cook for another 15 minutes
Add nutmeg stir and then once the potatoes are down sprinkle lightly nutmeg over the potatoes once they are down
                                                                                                                        - Tabitha Purifoy
  • 4 – 6 chicken breast, cooked and chopped
  • 1 can cream of mushroom soup
  • 1 can of cream of chicken or chicken broth
  • 1 can Ro-Tel tomatoes (original)
  • 1 lb Velveeta cheese cubes/milk
  • 1 ounces spaghetti, cooked and drained
Boil the spaghetti and drain 25-30 minutes and add to the baking pan
Cook the chicken breast and once it is cooked and add the cream of mushroom soup
Melt the cheese with a little of milk – stirring it until it is melted and then add to the spaghetti
Add the remaining ingredients – cream of chicken and the can of original ro-tel tomatoes
Let it cook for 15-20 minutes on 350 – in the oven
                                                                                                                        - Tabitha Purifoy
  • Duncan Hines Yellow Cake mix
  • 1 box of lemon/vanilla instant pudding mix
  • Chopped pecans
  • Cool whip
  • Marciano red cherries
  • 2-3 Bananas
Mix the cake mix as directed adding an extra egg – Bake cake in a long cake pan/let cake cool
Mix instant pudding and spread over the cake – slice bananas the long way
Lay across the cake (use tooth picks for bananas to stay in place)
Spread cool whip over the bananas and sprinkle with chopped pecans
Garnish with cherries (marchiano)   - Refrigerate at least for 1 hour and serve
                                                                                                                        - Tabitha Purifoy
  • 6 – Honey maid Honey Grahams (crushed)
  • 3 Tbsp sugar
  • 3 Tbsp butter or margarine melted
  • 5 pkg (8 oz each) Philadelphia cream cheese - softened
  • 1 cup of sugar
  • 3 Tbsp. flour
  • 1 Tbsp vanilla
  • 1 cup of sour cream
  • 4 eggs
  • 1 can of cherry pie filling (21 oz)
Heat oven for 325 -F mix crumbs, 3 Tbsp, sugar and butter – press onto bottom of 13X9 -inch pan  Bake 10 minutes
Meanwhile, beat cream cheese, 1 cup sugar flour and vanilla with mixer until well blended
Add eggs, 1 at a time, mixing on low speed after each just until blended  - Pour over crust
Bake 40 minutes or until center is almost set.  Cool completely and refrigerate 4 hours.  Top with pie filing
                                                                                                                        - Tabitha Purifoy
  • 3 medium red potatoes
  • 2 cups of water
  • 1 small onion
  • 3 tablespoons of butter
  • 3 tablespoons all-purpose flour
  • Crushed red pepper flakes/ground black pepper
  • 3 cups milk 
  • ½ teaspoon sugar
  • 1 cup shredded cheddar cheese
  • 1 cup cubed cooked ham
Peel potatoes and cut into 1-inch cubes
Bring water to a boil in large saucepan.  Add potatoes to cook until tender. Drain and set aside potatoes
Measure 1 cup on cooking liquid – adding water    Peel and finely chop onion and melt butter in saucepan
Stirring frequently until onion is translucent and tender but not brown
Add flour to saucepan; season with pepper flakes and black pepper to taste – Cook for 3 to 4 minutes
Gradually add potatoes, reserved 1 cup of cooking liquid, milk and sugar to onion mixture in saucepan
Add cheese and ham or turkey – Simmer over low heat 30 minutes, stirring frequently. Refrigerate leftover
                                                                                                                        - Unknown
  • 1 roasting chicken (about 4 pounds)
  • 1 (12-ounce) package herbed bread stuffing
  • 1 cup water
  • 3 tablespoons butter
  • ¾ cup frozen chopped spinach
  • 2 cloves garlic, minced
  • 2 teaspoons dried sage 
  • ½ teaspoon dried rosemary
Cook stuffing to eat with the roasted chicken
Roast chicken until an instant-read meat thermometer, inserted in the thigh not touching the bone
Cook 1 hour and 45 minutes until the chicken is golden brown
                                                                                                                        - Tabitha Purifoy

  • 1 beef chuck pot roast (2 ½ pounds)
  • 3 medium baking potatoes  - about 1 pound unpeeled
  • 2 large carrots
  • 1 large parsnip
  • 2 large celery sticks
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 cup of beef broth
Cut beef into serving size pieces and season with salt and black pepper to taste
Scrub potatoes and cut into quarters, cut carrots and parsnip diagonally into ¾ inch slices
Slice celery into 1 ½ to 2-inch pieces
Place potatoes, carrot, celery, onion and bay leaves into a slow cooker – sprinkle rosemary and thyme over vegetables
Arrange beef over vegetables in slow cooker – pour broth over beef
Cover slow cooker and cook pot roast on LOW about 8-8 hours or until beef is fork-tender.
Remove beef to large serving platter – arrange vegetables around beef on platter – remove and discard bay leaves
                                                                                                                        - Tabitha Purifoy
  • Corn meal
  • 1 cup of sweet milk
  • 3 eggs
  • ¾ teaspoon of salt
  • 1 can or corn
  • 1pound of ground beef
  • ½ tsp of baking soda
  • 1 cup grated cheese
  • 1 chopped onion
  • 3-4 jalapenos
Mix everything well and place in muffins pans and cornbread pans and cook for 25-30 minutes at 325 degrees
                                                                                                                        - Tabitha Purifoy

** All new family recipes can be emailed to tpurifoy71@gmail.com and they will be added to this recipe book each year and printed for all attending family members.  **