2 C. Flour
2 C. Sugar
2 tsp. baking soda
1 tsp. salt
1 1/2 C. oil
Beat eggs well, add oin and beat. Add to dry ingredients.
Add 3 C raw, grated carrots, 1 C. coconut. Mix well.
Bake in a 13x9x2 greased pan for 45 min @ 350 degrees.
1 stick of butter
1 3oz. pkg of cream cheese
1 tsp vanilla
3 C. powdered sugar
Cream with beater and spread on cake.
2 cups sugar
2/3 cup evaporated milk
1/2 cup butter
12 large marshmallows
pinch of salt
1 cup (6 ounces) semisweet chocolate morsels
1 cup chopped pecans
1 teaspoon vanilla extract
* Combine first 5 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly. Remove from heat.
* Add chocolate morsels to marshmallow mixture, stirring until chocolate melts. Add pecans and vanilla, stirring well. Spread evenly in a buttered 8- or 9-inch square pan. Cool and cut into squares.
Yield: 3 dozen squares (2 pounds).
Per square: Calories 125 Fat 6.8g
Cholesterol 9mg Sodium 48 mg
*** Mocha Fudge: Add 1 tablespoon instant coffee granules with the salt.
(Taken from “The Ultimate Southern Living Cookbook”)
6 Oz (2) 3 oz. pkgs. Rasberry Jell-O
2 Cup Hot water
1 Cup Applesauce
20 Cup (2) 10 oz. pkgs. red raspberries
8 Oz (1) 8 oz. carton sour cream
2 Cups Small marshmallows
Instructions and Notes:
Mix Jell-O & water until dissolved. Stir in applesauce. Add raspberries (do not thaw completely). Pour in 9″x9″ Pyrex pan. Chill until set. Mix marshmallows & sour cream. Let set in refrigerator overnight. Beat until stiff with beater & spread on Jell-O. Good w/seafood or poultry. Teri Norris (Mrs. John, Jr.!) Marshalltown Assistance League Cookbook