south mississippi christmas memories

A collection of sweet recipes by cancer

sur vivors, patients and other caring friends.
Waiting for a Cure Foundation
2008 Cookbook - “Sweet Success”

1 • south mississippi scene

 Carrot Cake
Roselle Emfinger S WEET S UCCESS R ECIPES
1 1/2 c. oil
4 eggs
2 c. sugar

TEMPTING
Holiday Treats
2 c. flour
1 tsp. cinnamon
2 tsp. baking soda
1 c. nuts, copped
3 c. carrots, grated
1 stick butter, softened TO DELIGHT YOUR SPIRIT
1 (8-oz.) cartoon cream cheese,
softened
1 box powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees.
Beat eggs; add oil. Add sugar
gradually. Mix dry ingredients
and chopped nuts. Add to eg
mixture. Stir in carrots. Mixture
will be thick. Bake at 350
degrees for 45 minutes or until
done. Make icing: Mix butter.
cream cheese and vanilla. Add
powdered sugar gradually, keep-
ing beater on moderate speed.
Cake must be cool before iced or
the icing will melt.

heavy pan (I use the pressure 1 tsp. baking

Caramel Cake
cooker pan), melt the margarine, soda
Sylvia Martin
whipping cream and 2 c. sugar. 1 tsp. cream of tartar
Kim McMichael
When this is bubbling, add the 1/4 tsp. salt
caramelized sugar from step 1. Cream together butter and
1 box Duncan Hines butter
Using a candy thermometer, owdered sugar. Add egg and
recipe cake mix
cook to the soft ball stage. vanilla, mix well. Sift together
2 1/2 c. sugar
Remove from heat and cool 5 flour, baking soda, crem of tartar
1 stick margarine
minutes. Pour in mixing bowl and salt and blend into the butter
1/2 pt. whipping cream
and beat until spreading consis- mixture. Roll out onto a well-
2 tsp. vanilla
tency. If it gets too stiff, add a floured pastry board. Use cook-
Cake: Mix cake according to
teaspoon of milk. Add 2 tsp. ie cutters of your choice. Bake
package directions. You may use
vanilla and spread on cake. at 400 degrees for 8-10 minutes.
a sheet pan or 2 layer pans.
Makes 15 servings. May freeze. Good to check on them period-
Bake at 350 degees instead of
cially for browness.
375 degrees as directed. Frostin:
Christmas Cookie Dough
This is a 2 step process, done
Helen Hecklinger Stained Glass Cookies
simultaneously: 1. In a small
Syliva Martin
skillet, caramelize 1/2 c. sugar
1 c. butter
until a golden brown. Watch
1/2 c. powdered sugar 1 c. butter or margarine, soft-
carefully, this will burn. Stir to
1 egg ened
help dissolve sugar and to pro-
2 tsp. vanilla 1 1/2 c. powdered sugar
mote browning. 2. In a large
2 1/2 c. flour 1 egg

south mississippi scene • 2

south mississippi christmas memoriestributors
1 tsp. vanilla
1/2 sp. almond extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
5 food colors
Mix thoroughly butter, powdered
sugar, egg and flavorings. Blend in
flour, baking soda and cream of tar-
tar. Divide dough in half; color por-
tions of one half with food colors.
Cover dough; chill 2-3 hours; heat
oven to 375 degrees. Roll plain half
of dough 1/8 inch thiick on lightly
floured cloth-covered board. Cut
with three, star, ball or other deco-
rative cookie cutters. Place on
lightly greased baking sheet. Roll
colored doughs; cut out different
shapes to fit on top of each plain
cookie shape. Bake 7-8 minutes or
until golden brown on edges.
Makes 2 dozen.
Church Windows
Emma Pritchard
1/2 c. margarine
2 c. semi-sweet chocolate chips
1 c. chopped pecans
1 10-oz. pkg. colored miniature
marshmallows
1 c. coconut
Combine margarine and chocolate
chips in sauce pan. Cook over low
heat until melted. Cool slightly. Stir
in nuts and marshmallows. Shape
into a log; place on waxed paper.
Sprinkle with coconut, coating well.
Freeze until firm. Cut into slices.
Makes 24 servings.
Sugar Baked Pecans
Sylvia Martin
Kim McMichael
1 egg white, stiffly beaten
3/4 c. brown sugar
1 tsp. vanilla
1 c. pecan halves
Preheat oven to 250 degrees. Beat
egg white until stiff, add sugar and
vanilla and mix until smooth. Add
pecans and stir, coating well. Drop
pecans one at a time on greased
cookie sheet making sure they do
not touch each other. Bake in oven
for 30 minutes, then turn oven off
and let pecans remain in oven for
another 30 minutes. Remove from
oven and let cool. Store in airtight
container.
Foolproof Chocolate Fudge
Jan Guest
18 oz. semi-sweet chocolate chips
1 14 oz. can sweetened condensed
milk
dash salt
1/2 c. nuts, copped
1 1/2 tsp vanilla
Melt milk and chips in heavy
saucepan or microwave oven until
smooth. Add salt, nuts and vanilla.
Turn into an 8 inch pan and cool.
Slice when cooled.
Great Gingerbread Cookies
The Woods Family
1/2 c. butter or margarine
1/2 c. brown sugar
1 egg
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 c. buttermilk
Mix butter and sugar until light and
fluffy. Add molasses and egg, mix-
ing thoroughly. Add flour baking
soda, baking powder, spices and
salt; mix well. Add buttermilk and
mix. Shape dough into a ball, cover
and chill for 2 ours. Place dough
on lightly floured board and roll to
1/4 inch thickness. Cut into desired
shapes. Bake 8-10 minutes at 375
degrees. Makes 3 dozen.