Pumpkin Log

The picture shows it with frosting on the outside too, but I've never bothered with that. If you can make it look that good though, go for it! Below is how Clark does it. :-)

Beat together

3 eggs
1 cup sugar
2/3 cup pumpkin
1 Tbsp lemon juice

Sift together

3/4 cup flour
1 Tbsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Add dry ingredients to pumpkin mixture and blend well. Pour into a well greased and floured 10x15 cookie sheet. Sprinkle 1/2 cup chopped nuts on the top, if desired. Bake at 375 degrees for 15 minutes, or until the sides of the cake pull away from the edges of the pan.

While cake is baking prepare a towel or baking cloth (high quality paper towels can be used) by sprinkling with powdered sugar. When cake is removed from the oven, immediately
invert pan so cake falls onto powdered cloth. Roll cake up from the short end with towel while it is still hot. Place in refrigerator for 20 minutes or let cool to room temp outside of fridge for about 2 hours.

While cake is cooling, prepare filling

1 cup powdered sugar
1/4 cup butter (room temp)
8 oz cream cheese (room temp)
1 tsp vanilla

Blend all ingredients until smooth.

When cake is cool, unroll cake and spread filling in an even layer over the whole cake. Roll cake back up (without towel) and refrigerate until firm. Slice and serve. Cake may be frozen and keep for several weeks.

Aunt Becky's Chocolate Chip Cookies

1 lb Canola Harvest margarine
4 1/2 cups brown sugar
6 eggs
2 Tbsp vanilla
7 1/2 cups flour
1 Tbsp baking soda
2 tsp salt
6 cups chocolate chips

Preheat oven to 300. Combine flour, soda and salt. Mix well and set aside.

In large mixer, blend sugar and butter and mix to paste. Add eggs and vanilla and mix until blended, do not overmix.

Add the flour and chocolate chips, blend at low speed. Do not overmix.

Bake 18 to 22 minutes. Makes 7 dozen.

To freeze, use ice cream scoop to drop on cookie sheet. Freeze for 3 hours then transfer to ziploc bag. Bake for 22 to 26 minutes from frozen dough.

Mississippi Mud Cake

2 cups sugar
1 cup margarine
4 eggs
1 1/2 cups flour
1/4 tsp salt
2 tbsp vanilla
1/2 cup pecans (optional)
1/3 cup cocoa
1 10oz package of mini marshmallows

Mix together everything but marshamllows and bake in a 9 x 13 pan at 300F for 30 minutes. Remove and put marshmallows on top. Put back in the oven for 5 more minutes. Let cool for at least 30 minutes.

Icing

3/4 cup margarine
1 box powdered sugar
1/3 cup cocoa
1/2 cup milk
1 tsp vanilla
1/2 cup nuts (optional)

Mix together and spread over cake. Put in fridge until ready to serve.

Palmer Sugar Cookies

These are the best, softest sugar cookies I've ever found! I call them Palmer Sugar Cookies because my friend Kate Palmer gave me the recipe many years ago.





1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
4 1/2 cups flour
1/2 tsp salt

Cream together butter and sugar. Add eggs, beat. Add sour cream and vanilla, beat.

In a different bowl, mix flour, salt, baking soda and baking powder. Slowly add to the first bowl. Mix well. It will be sticky!

Refrigerate for 2 hours minimum. Cook on ungreased cookie sheet for 5 to 8 minutes @ 350F.

Russian Creme by Susan Miskin

In first pan, mix
1 cup boiling water
1 pack unflavored gelatin
Mix in
16 oz sour cream
2 tsp vanilla
Let set

In second pan, mix
3 cups whipping cream
1 1/2 cups sugar
Heat until dissolved
Add to first mixture and cool to room temperature.

Serve with berries.

White Sauce

2 tbsp butter or margarine
2 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt, and pepper with a whisk. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute.

For a thinner sauce, use 1 tbsp butter and flour
For a thicker sauce, use 1/4 cup butter and flour

Red Velvet Cake

2 Tbps unsweetened cocoa powder
1 1/2 cups sugar
2 oz. red food coloring
2 eggs
1 cup buttermilk
2 1/2 cups all purpose flour, sifted
1 tsp salt
1 1/2 tsp baking soda
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup shortening

Grease 2 9-inch round cake pans. Preheat oven to 350F. Make a paste of cocoa and food coloring. Set aside. Combine buttermilk, salt, and vanilla. Set aside. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, then add cocoa mixture and stir. Beat in buttermilk mixture alternately with flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into cake batter. Pour batter into prepared pans. Bake for 30 minutes, or until a toothpick inserted into the cener of the cake comes out clean. Allow to cool completely before frosting.

Icing:

1 cup milk
1 cup butter
5 tbsp all purpose flour
1 tsp vanilla extract
1 cup sugar

In a saucepan, combine milk and flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, sugar, and vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Refrigerate until time to serve.