By LINN MCKIE
Celebrating its 20th anniversary this year, Timber Creek Camp serves as a camp, retreat center and more in the Bienville National Forest between Jackson and Meridian. You can read more about camp founder David Cooke and his wife, Lori-Lynne, in our January issue, but in the meantime, here are three treats from Timber Creek Food Service Manager Linn McKie. We dare you to call it “camp food.”
LINN’S LEMON CHEESE SQUARES
- 1 Duncan Hines butter cake mix
- 1 stick of butter, melted
- 4 eggs
- 1 8-ounce package cream cheese
- 1 teaspoon lemon extract
- 1 box powdered sugar
Stir together cake mix, butter and 1 egg.
Grease 11×16” sheet cake pan.
Press dough mixture into pan.
In bowl, beat together cream cheese, 3 eggs, lemon extract and powdered sugar.
Pour mixture over the dough before baking.
Bake at 350 degrees for 40 minutes.
LINN’S QUICK AND EASY FRUIT DIP
- Sour cream
- Powdered sugar
- Cherry juice
Use as much sour cream as you need for the amount of dip desired. Sweeten to taste with powdered sugar. Add cherry juice for color.
The dip will be pink and is good with all fruit.
LINN’S HOMEMADE FUDGE CAKE
- 1 4-ounce block semi-sweet
- baking chocolate
- 1 stick oleo
- 2 cups sugar
- 1 cup sifted all-purpose flour
- 4 eggs
- 1 teaspoon vanilla
- 2 cups chopped nuts
Melt together chocolate and oleo. Let cool.
Sift together sugar and flour. Add to chocolate mixture.
Add eggs in one at a time.
Add in vanilla and nuts.
Pour into a 9×13” pan. Bake at 350 degrees until it leaves the sides of the pan. Check after 30 minutes.