Recipe By : Mom Cotton (Lois Alberta Buse Cotton)

STRAWBERRY CAKE

1 package white cake mix
1 package strawberry gelatin powder -- 3 oz. dry
3/4 cup cooking oil
1/2 cup strawberries, frozen -- thawed
4 eggs
1/2 cup water

ICING
1/2 cup butter -- softened
1/2 cup strawberries, frozen -- thawed
1 box powdered sugar

Add strawberry gelatin powder to cake mix, add water, eggs and oil. Beat for 2 minutes. Add strawberries and beat 2 more minutes.

ICING
Add butter and strawberries to powdered sugar and mix well. Spread over cake when it has cooled.
These were the only directions Mom had on her recipe. I would suggest baking the cake 30 to 35 minutes and testing it with toothpick or the method you use for testing doneness of cakes.

NOTES : For some reason Mom thought that this was Ronnie's favorite cake, so she always made sure she had him one made when ever he came home. I found out after she had passed away that he wasn't that wild about it , but he didn't have the heart to tell her so....( Joy Marlene Cotton Snow)

Recipe by : Jean Tarbell Cotton

DUTCH APPLE PIE

CRUST
3 cups flour
3/4 cup brown sugar
1 1/2 teaspoons salt
3/4 cup oatmeal
1 1/4 cups melted butter
4 cups more or less diced or sliced apples
1/3 cup lemon juice

CUSTARD
1 1/2 cups water
1 1/2 cups sugar
4 tablespoons cornstarch
3/4 teaspoon salt
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
1 teaspoon cinnamon

Peel and slice apples and place in a large bowl. Poor 1/3 cup lemon juice over top of apples and toss.
In another bowl combine ingredients to make crust, in that order, and reserve one and a half cups for topping and set aside. Press remaining crust mixture into a 9 inch Pyrex pie dish.
In a large sauce pan add water to sugar and bring to boil. Dissolve cornstarch and salt in a little water.
Stir into boiling mixture and cook until thickened.
Mix in vanilla and lemon juice and cinnamon.
Drain lemon juice from apples. Pour apples into custard mixture and cook slowly for 3 to 5 minutes or until apples are slightly tender.
Pour into pie dish. Sprinkle with remaining crust for pie topping.
Bake at 350 degrees for 55 minutes or until crust is crunchy.

Recipe by : Lois Buse Cotton (Submitted by: Joy Cotton Snow)

MISSISSIPPI MUD

1 cup margarine, soft
4 egg
2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa
dash salt
2 cups walnuts -- chopped
1 jar marshmallow cream

ICING
1/2 cup butter -- softened
1/3 cup cocoa
1/3 cup evaporated milk
1/2 box powdered sugar

Cream margarine, eggs, and sugar. Add vanilla.
Mix dry ingredients, add to sugar mixture. Add nuts.
Bake in greased 8 1/4" x 14 1/2" pan at 325 for 30 minutes.
While hot, spoon marshmallow cream on top and let set for 1 min., then spread. Let cool completely before icing.

NOTES : You can use more than 2 cups nuts. This is one of the Family’s favorites that Mom Cotton made for the holidays.

Recipe by : Carol Tarbell Cotton

ECLAIR PIE

1 box graham cracker (whole)
2 packages French Vanilla Instant pudding -- prepare as directed
3 cups milk
1 9 ounce Cool Whip®

FROSTING
2 ounces liquid Bakers chocolate
or 6 tbs. cocoa and 2 tbs. butter
2 teaspoons soft butter
2 tablespoons white Karo syrup
3 tablespoons milk
1 teaspoon vanilla
1 1/2 cups powdered sugar

Butter a 9 x 13 pan. Put 1 layer of graham crackers (whole to fit) on bottom of pan.
Mix vanilla pudding, milk and cool whip. Pour 1/2 mixture over crackers. Make another layer of crackers and add rest of pudding mixture. Put on final layer of crackers.
Frosting: Beat together all ingredients and spread over final layer of crackers. Refrigerate at least 24 hours... better if 48 hours).