In Memory Of...

Mississippi Mud Cake:

Cream butter; gradually add sugar, beating well
Add eggs, one at a time, beating well after each addition
Combine flour, baking powder, salt, and cocoa
add to creamed mixture. Stir in vanilla and pecans
Spoon batter into a greased 13 x 9 x 2-inch glass baking pan. Bake at in a preheated 325°F oven for 15 to 18 minutes until top is barely soft to the touch
Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft
Spread marshmallows over cake and immediately cover with Chocolate Frosting (see, below procedure)
FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows

Place the brown sugar, water, raisins. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
While the mixture is cooling, preheat the oven to 350°F. Grease and flour an 8x4-inch baking pan. Sift together the flour, salt, baking powder, and baking soda.
Add them (the above procedure) to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
Stir in the walnuts.
Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.

An eggless, almost fatless, milkless cake, very aptly named
It was popular during wartime shortages. It is dense and delicious uniced. For those who yearn for a good cake, but must resist fat, this will do it.
For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water. Mix with confectioner's sugar, a drop of vanilla and a pinch salt. Glaze the cake while hot.

Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang
Brush lightly with butter. Repeat twice
Spread the bottom of phyllo with the jam
Whisk together cheese, 3 tablespoons sugar, lemon rind and egg
Pour over jam
Combine apples with remaining sugar and cinnamon
Arrange apples over top of cheese layer. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim
Bake in a preheated 375°F for 45 to 55 minutes, or until apples are tender and cheese is set
Cool at room temperature and then refrigerate
Serve warm or cold

Spread cherry pie filling over the bottom of a 9 x 13 inch pan
In a large bowl stir flour with sugar, cocoa, soda, and salt. In another bowl, combine the water, oil, vinegar and vanilla
Add liquid to dry mix all at once. Stir just to moisten
Pour batter evenly in the pan over the cherry filling
Bake in a preheated 350°F oven for 30 to 35 minutes. Cool 10 minutes in pan; invert onto plate and cool
Serve and garnish

Can be garnished with whipped cream, sprigs of fresh mint, cherries, chocolate culs or sprinkles, etc.

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