Denise Swafford’s Mississippi Mud Cake
Preheat oven to 350 degrees
Mix 1 stick margarine (melted) with 1 cup of sugar. Add 4 eggs, one at a time, beat well. Add 1 cup plain flour; 1 tsp baking powder; 1 large can chocolate syrup. Bake in a greased and floured pan (9 in X 13 in). Immediately after taking out of the oven, cover the top of the cake with 1 package of miniature marshmallows and 1 cup chopped nuts. Add warm icing immediately and cover with foil. Let stand 3 hours before cutting.
Melt one and half sticks of margarine and 4 tablespoons of cocoa. Add 1 box of conf. sugar, 1 tsp vanilla, and 1 egg. Beat well and spread over cake. Make sure icing is hot.
Stacey Billings’ Brandied Peaches
2 extra-large cans of peach halves
1 bottle of Brandy
Pour peaches into bowl, add brandy to taste. Cover and refrigerate overnight. Enjoy in moderation!
Jodi Peter’s Homemade Rolls (her grandma’s recipe)
1 pkg yeast
1 cup milk
¼ cup sugar
1 ½ teas. Salt
6 tbs. melted butter (6 additional tbs. when cutting rolls)
2 beaten eggs
3 ¼ cups flour (approx.)
Dissolve yeast in warm milk. Add sugar and salt and let stand one hour. Beat in butter and eggs. Add flour and knead. Let rise until doubled in bulk.
Punch down dough, and roll out to approx. ½” thickness. Cut rolls with a round cookie cutter (about 4” in diameter – I us a tuna fish can).
Dip cut roll into melted butter, fold in half and place in unprepared pan. Let rise until doubled and bake for approx. 15 minutes in 375 degree oven
A crock pot (just set on warm) is a great way to keep rolls warm when you have a large crowd.
Susan Tigner’s Cranberry Apple Chutney
1 pound cranberries, (4 cups)
1 cup sugar
1/2 cup brown sugar
1/2 cup golden raisins
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup water
1 cup diced onion
1 Rome Beauty apple, cored, chopped
1/2 cup pecan halves
Simmer first 10 ingredients in a 2 quart saucepan over medium heat until berries pop (about 15 minutes). Reduce heat, stir in onion and apple; simmer uncovered until thick (about 15 minutes). Refrigerate, covered, up to 2 weeks. Stir in nuts before serving.
Amount: 4-5 cups