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.