1 1/2 C cold water
1 C frozen lemonade, thawed
3 T honey
lemon slices, for garnish
blueberries, for garnish
Blend all together in blender. Blend on a low speed until smooth.
Pour into 8 inch square baking dish. Freeze 4 hrs, stir several times to keep mixture smooth.
Serve in ice cream dish with fruit to garnish.
Thursday, July 31, 2008
Twice-Baked Potatoes
2 large Yukon Gold potatoes
4 T butter
2 T olive oil
med. yellow or vidalia onion halved and thinly sliced
3/4 C grated sharp cheddar cheese
1/4 C whole milk
2 t salt & more to taste
1 t fresh ground pepper & more to taste
1/4 C minced chives
Preheat oven to 400F, then bake potatoes for 1 hr, or until tender. Once baked, cut in half lengthwise and hollow out the middle leaving the skins. Set skins aside.
Beat potatoes together with other ingredients until smooth. Insert into the potato skins, top with chives to serve.
Can be made ahead and reheated for 10-15 min (25-30 if cold). Garnish with chives.
4 T butter
2 T olive oil
med. yellow or vidalia onion halved and thinly sliced
3/4 C grated sharp cheddar cheese
1/4 C whole milk
2 t salt & more to taste
1 t fresh ground pepper & more to taste
1/4 C minced chives
Preheat oven to 400F, then bake potatoes for 1 hr, or until tender. Once baked, cut in half lengthwise and hollow out the middle leaving the skins. Set skins aside.
Beat potatoes together with other ingredients until smooth. Insert into the potato skins, top with chives to serve.
Can be made ahead and reheated for 10-15 min (25-30 if cold). Garnish with chives.
Fluffy Chocolate Mousse
1 C heavy whipping cream
1 t instant coffee
5 T instant cocoa
icing sugar as desired
mini tart shells/chocolate dessert cups
raspberries for garnish
Mix all of ingredients except whip cream in a bowl. Stir in whip cream and whip.
VARIATIONS: Add chocolate syrup or peppermint extract to whip cream before whipping.
1 t instant coffee
5 T instant cocoa
icing sugar as desired
mini tart shells/chocolate dessert cups
raspberries for garnish
Mix all of ingredients except whip cream in a bowl. Stir in whip cream and whip.
VARIATIONS: Add chocolate syrup or peppermint extract to whip cream before whipping.
Sunday, July 13, 2008
Santa Fe Chicken
2 T flour
1 T chili powder
4 boneless skinless chicken breasts
2 T vegetable oil
1 large red or green pepper; cut into strips
1 can fiesta tomato OR tomato soup
1 C frozen corn
1/4 C cheddar or monterrey jack cheese; shredded
4 C hot cooked rice
Mix flour and chili powder. Coat chicken with flour mixture.
Heat oil in skillet over med heat. Add chicken and cook until browned on both sides. Set chicken aside.
Drain fat. Stir in mixture of pepper strips, soup and corn. Heat to a boil. Return chicken to skillet. Reduce heat to low, simmer cover until chicken is cook through (about 5 min). Sprinkle with cheese, serve with rice.
1 T chili powder
4 boneless skinless chicken breasts
2 T vegetable oil
1 large red or green pepper; cut into strips
1 can fiesta tomato OR tomato soup
1 C frozen corn
1/4 C cheddar or monterrey jack cheese; shredded
4 C hot cooked rice
Mix flour and chili powder. Coat chicken with flour mixture.
Heat oil in skillet over med heat. Add chicken and cook until browned on both sides. Set chicken aside.
Drain fat. Stir in mixture of pepper strips, soup and corn. Heat to a boil. Return chicken to skillet. Reduce heat to low, simmer cover until chicken is cook through (about 5 min). Sprinkle with cheese, serve with rice.
Pecan Pie Squares
1 pkg yellow cake mix
1/2 C butter, melted
4 eggs
1 1/2 C corn syrup
1/2 C firmly packed brown sugar
1 t vanilla
2 C chopped pecans, toasted
Heat oven to 325. Pleace cake mix (do not prepare), butter & eggs in bowl. Beat on low until well combined (about 30sec.) Remove 2/3C batter and set apart. Spread remaining batter in ungreased 9x13" pan. Bake for 15 minutes or until top is lightly browned and springs back
to the touch. Remove from oven and cool for 10 minutes. Mix rest of batter with remaining ingredients. Beat on low for 1 minute. Scrape down bowl and beat for another minute on medium speed. Fold in pecans. Pour over warm cake, gently spreading evenly. Bake at 325 for 40-45 minutes until edges are browned but middle is still soft. Serve with vanilla ice cream if desired.
1/2 C butter, melted
4 eggs
1 1/2 C corn syrup
1/2 C firmly packed brown sugar
1 t vanilla
2 C chopped pecans, toasted
Heat oven to 325. Pleace cake mix (do not prepare), butter & eggs in bowl. Beat on low until well combined (about 30sec.) Remove 2/3C batter and set apart. Spread remaining batter in ungreased 9x13" pan. Bake for 15 minutes or until top is lightly browned and springs back
to the touch. Remove from oven and cool for 10 minutes. Mix rest of batter with remaining ingredients. Beat on low for 1 minute. Scrape down bowl and beat for another minute on medium speed. Fold in pecans. Pour over warm cake, gently spreading evenly. Bake at 325 for 40-45 minutes until edges are browned but middle is still soft. Serve with vanilla ice cream if desired.
Tomato Chicken and Pasta Bake
1 can condensed tomato with basil & oregano soup
1 soup can water
2 1/4 C rotini pasta; uncooked
2 C fresh spinach; chopped
1 C fresh mushrooms; quartered
4 boneless skinless chicken breast
1/2 C shredded mozzarella cheese
1/4 t cracked black pepper
Mix soup, water and pasta in a shallow 2 qt baking dish. Stir in vegetables.
Top with chicken. Sprinkle with cheese and pepper. Cover.
Bake at 375 until chicken is cooked through and pasta is tender - about 45 min. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.
NOTE: can be adapted for slow cooker, watch liquid level and chicken should be cooked through on HIGH for 4 hrs.
1 soup can water
2 1/4 C rotini pasta; uncooked
2 C fresh spinach; chopped
1 C fresh mushrooms; quartered
4 boneless skinless chicken breast
1/2 C shredded mozzarella cheese
1/4 t cracked black pepper
Mix soup, water and pasta in a shallow 2 qt baking dish. Stir in vegetables.
Top with chicken. Sprinkle with cheese and pepper. Cover.
Bake at 375 until chicken is cooked through and pasta is tender - about 45 min. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.
NOTE: can be adapted for slow cooker, watch liquid level and chicken should be cooked through on HIGH for 4 hrs.
Mock Lasagna
1 pkg lasagna noodle uncooked; broken into bite sized pieces
1 lb ground beef; browned
1/2 lb Italian Sausage
1 onion; chopped
1 cl garlic; minced
12 oz mozzarella cheese; shredded
12 oz cottage cheese
2 can tomato paste
1/2 C water
1/4 t salt
1/2 t black pepper
1 1/2 T dried parsley
1 t dried basil
Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased crockpot. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours or HIGH 4 hours.
NOTE: Sausage is optional, and noodles can be used uncooked if water is increased just a little (less than double)
1 lb ground beef; browned
1/2 lb Italian Sausage
1 onion; chopped
1 cl garlic; minced
12 oz mozzarella cheese; shredded
12 oz cottage cheese
2 can tomato paste
1/2 C water
1/4 t salt
1/2 t black pepper
1 1/2 T dried parsley
1 t dried basil
Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased crockpot. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours or HIGH 4 hours.
NOTE: Sausage is optional, and noodles can be used uncooked if water is increased just a little (less than double)
Spicy Salsa Beef Pasta
3/4 lb ground beef
1 C celery; chopped
1 C green pepper; chopped
1 1/4 C beef broth
1 1/4 C water
2 C wagon wheel pasta; uncooked
1 can condensed cheddar cheese soup
Cook beef in large skillet at med-high heat until browned, stirring often. Place beef into large bowl. Reduce heat to med; ad vegetables and cook 3 min.
Add broth and water; bring to boil. Add pasta. Cook at gentle boil until pasta is just tender (al dente), stirring often.
Stir soup, salsa and pasta mixture into reserved beef. Return to skillet; heat through.
1 C celery; chopped
1 C green pepper; chopped
1 1/4 C beef broth
1 1/4 C water
2 C wagon wheel pasta; uncooked
1 can condensed cheddar cheese soup
Cook beef in large skillet at med-high heat until browned, stirring often. Place beef into large bowl. Reduce heat to med; ad vegetables and cook 3 min.
Add broth and water; bring to boil. Add pasta. Cook at gentle boil until pasta is just tender (al dente), stirring often.
Stir soup, salsa and pasta mixture into reserved beef. Return to skillet; heat through.
Chicken Caesar Pasta
1 T vegetable oil
1 lb boneless skinless chicken breasts, cubed
1 can cream of celery soup
1/2 C water
1/3 C caesar salad dressing
4 C hot cooked linguine
1 medium tomato, diced
1/8 t black pepper
parmesan cheese
Heat oil at medium high heat in a large skillet. Add chicken and cook 10 minutes or until browned. Reduce heat to low. Stir in soup, water and salad dresing. Heat to a boil, stirring occasionally. Cover and cook over low heat until chicken is cooked through -about 5 minutes.
Toss with linguine and tomato. Sprinkle with pepper and cheese.
Variation: Can also use 1C halved cherry tomatoes.
1 lb boneless skinless chicken breasts, cubed
1 can cream of celery soup
1/2 C water
1/3 C caesar salad dressing
4 C hot cooked linguine
1 medium tomato, diced
1/8 t black pepper
parmesan cheese
Heat oil at medium high heat in a large skillet. Add chicken and cook 10 minutes or until browned. Reduce heat to low. Stir in soup, water and salad dresing. Heat to a boil, stirring occasionally. Cover and cook over low heat until chicken is cooked through -about 5 minutes.
Toss with linguine and tomato. Sprinkle with pepper and cheese.
Variation: Can also use 1C halved cherry tomatoes.
Pizza Cookies
Cookies:
1 C butter flavour crisco (golden crisco)
1 1/4 C granulated sugar, divided
1 C firmly packed brown sugar
1 C peanut butter
2 eggs
1 t baking soda
1 t vanilla
1/2 t salt
2 C all-purpose flour
2 C oatmeal, uncooked
Pizza Ssauce:
1 pkg milk chocolate chips (2c)
1/4 C butter flavour crisco
Heat oven to 350. For cookies, combine 1C crisco, 1C white sugar and brown sugar in large bowl. Beat at low speed of electric mixer until well blended. Add peanut butter, eggs, baking soda, vanilla and salt. Mix about 2 minutes or until well blended. Stir in flour and oats with spoon.
Place remaining 1/4C white sugar in small bowl. Measure about 1/4C dough. Shape into ball. Repeat with remaining dough. Roll each ball in sugar. Place 4" apart on ungreased baking sheet. Flatten into 4" circles. Bake at 350 for 8-20 minutes. Use back of spoon to flatten center and up to edge of each hot cookies to resemble pizza crust. Cool 5-8 minutes on baking sheet before removing to flat surface.
For pizza sauce: combine chocolate chips and 1/4C crisco in large microwave-safe measuring cup or bowl. Microwave at 50% (medium) for 2-3 minutes or until chips are shiny and soft ( or melt on rangetop in small saucepan on very low heat) Stir until smooth. Spoon 2 teaspoons melted chocolate into center of each cookie. Spread to inside edge. Sprinkle desired pizza toppings over chocolate.
Pizza topping ideas:
Mmmm - candy coated chocolate pieces
Beary good - gummy bears
Jumbo jewels - small pieces of gumdrops
Bubble gum-like - round sprinkles & balls
German chocolate - chopped pecans and flake coconut
Cherries jubilee - candied cherries & slivered almonds
Rocky road - miniature marshmallows & mini chipit semi-sweet chocolate
Harvest Mix - candy corn & chopped peanuts
Ant & logs - cashews & raisins
Pizza "cheese" drizzle: 1C of confectioners icing- put in resealable
sandwich bag. Seal. Microwave at 50% (medium). Knead after 1 minute.
Repeat until smooth (or melt by placing bag in bowl of hot water)
Cut tiny tip off corner of bag. Sqeeze out and drizzle over cookies.
1 C butter flavour crisco (golden crisco)
1 1/4 C granulated sugar, divided
1 C firmly packed brown sugar
1 C peanut butter
2 eggs
1 t baking soda
1 t vanilla
1/2 t salt
2 C all-purpose flour
2 C oatmeal, uncooked
Pizza Ssauce:
1 pkg milk chocolate chips (2c)
1/4 C butter flavour crisco
Heat oven to 350. For cookies, combine 1C crisco, 1C white sugar and brown sugar in large bowl. Beat at low speed of electric mixer until well blended. Add peanut butter, eggs, baking soda, vanilla and salt. Mix about 2 minutes or until well blended. Stir in flour and oats with spoon.
Place remaining 1/4C white sugar in small bowl. Measure about 1/4C dough. Shape into ball. Repeat with remaining dough. Roll each ball in sugar. Place 4" apart on ungreased baking sheet. Flatten into 4" circles. Bake at 350 for 8-20 minutes. Use back of spoon to flatten center and up to edge of each hot cookies to resemble pizza crust. Cool 5-8 minutes on baking sheet before removing to flat surface.
For pizza sauce: combine chocolate chips and 1/4C crisco in large microwave-safe measuring cup or bowl. Microwave at 50% (medium) for 2-3 minutes or until chips are shiny and soft ( or melt on rangetop in small saucepan on very low heat) Stir until smooth. Spoon 2 teaspoons melted chocolate into center of each cookie. Spread to inside edge. Sprinkle desired pizza toppings over chocolate.
Pizza topping ideas:
Mmmm - candy coated chocolate pieces
Beary good - gummy bears
Jumbo jewels - small pieces of gumdrops
Bubble gum-like - round sprinkles & balls
German chocolate - chopped pecans and flake coconut
Cherries jubilee - candied cherries & slivered almonds
Rocky road - miniature marshmallows & mini chipit semi-sweet chocolate
Harvest Mix - candy corn & chopped peanuts
Ant & logs - cashews & raisins
Pizza "cheese" drizzle: 1C of confectioners icing- put in resealable
sandwich bag. Seal. Microwave at 50% (medium). Knead after 1 minute.
Repeat until smooth (or melt by placing bag in bowl of hot water)
Cut tiny tip off corner of bag. Sqeeze out and drizzle over cookies.
Unbaked Chocolate Squares
2 C white sugar
6 T cocoa
1/8 t salt
1/2 C milk
1/2 C margarine
1 t vanilla
3 C rolled oats or oatmeal
1 C raisins
1 C cocoanut
3/4 C walnuts
Place sugar, salt, margarine, milk and cocoa in double boiler or large bowl and bring to bowl. When bubbling add the dry ingredients. Mix well. Place on greased cookie sheet. Cut when cool.
6 T cocoa
1/8 t salt
1/2 C milk
1/2 C margarine
1 t vanilla
3 C rolled oats or oatmeal
1 C raisins
1 C cocoanut
3/4 C walnuts
Place sugar, salt, margarine, milk and cocoa in double boiler or large bowl and bring to bowl. When bubbling add the dry ingredients. Mix well. Place on greased cookie sheet. Cut when cool.
Saturday, July 12, 2008
Chocolate Coconut Macaroons (Haystacks)
2 C white sugar
1/2 C milk
1/2 C butter or margarine
6 dessert spoons cocoa
1 1/2 C oatmeal
1 C coconut
Cook in pan and bring to boil - sugar, milk, margarine and cocoa. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
1/2 C milk
1/2 C butter or margarine
6 dessert spoons cocoa
1 1/2 C oatmeal
1 C coconut
Cook in pan and bring to boil - sugar, milk, margarine and cocoa. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
Gold Rush Brownies
From: Edina McMasters
2 C firmly packed graham wafer crumbs
1 pkg (6oz) semi-sweet chocolate chips
1/2 C coarsely chopped walnuts or pecans
1 can sweetened condensed milk
Mix dry ingredients. Stir in milk. Grease 8X8" pan. Line with waxpaper and grease again. Pour mixture into pan and press. Bake at 350 till golden brown (about 40 minutes). Cool in pan for 10minutes. Take out and cut while warm.
2 C firmly packed graham wafer crumbs
1 pkg (6oz) semi-sweet chocolate chips
1/2 C coarsely chopped walnuts or pecans
1 can sweetened condensed milk
Mix dry ingredients. Stir in milk. Grease 8X8" pan. Line with waxpaper and grease again. Pour mixture into pan and press. Bake at 350 till golden brown (about 40 minutes). Cool in pan for 10minutes. Take out and cut while warm.
Skor Bars
From: Lorah Gleason
1 1/2 C flour
3/4 C brown sugar; packed
3/4 C butter or margarine
1 can sweetened condensed milk
2 T butter
1 1/2 c chocolate chips
1/2 pkg Skor bar Bits
Cut butter into flour/sugar until crumbly. Press into greased 9 x 13 pan. Bake 12 - 15 mins. @ 350. Microwave 1 can of sweetened condensed milk & 2 tbs. of butter in glass dish and spread evenly over base. Bake 10-15 mins. Sprinkle 1 1/2 c. chocolate chips on top and return to oven for 2 - 3 mins. Spread chocolate chips with spatula. Sprinkle 1/2 pkg. skor bits on top. Cool before cutting.
1 1/2 C flour
3/4 C brown sugar; packed
3/4 C butter or margarine
1 can sweetened condensed milk
2 T butter
1 1/2 c chocolate chips
1/2 pkg Skor bar Bits
Cut butter into flour/sugar until crumbly. Press into greased 9 x 13 pan. Bake 12 - 15 mins. @ 350. Microwave 1 can of sweetened condensed milk & 2 tbs. of butter in glass dish and spread evenly over base. Bake 10-15 mins. Sprinkle 1 1/2 c. chocolate chips on top and return to oven for 2 - 3 mins. Spread chocolate chips with spatula. Sprinkle 1/2 pkg. skor bits on top. Cool before cutting.
Sweet Marie Bars
1/2 C brown sugar
1/2 C corn syrup
1 T butter
2 C rice krispies
1/2 C peanuts
ICING:
1/2 C chocolate chips
1 t butter
2 t milk
Warm peanut butter, brown sugar, corn syrup and butter until well softened and mixed. Add Rice Krispies and peanuts. Put into 9X9"pan. Melt chocolate squares or chipits and some butter until well blended. Ice squares.
Beef Barley Soup
beef soup bones
10 C water
1/2 C barley
2 t salt
2 diced onions
2 cl garlic, minced
2 bay leaves
2 carrots, diced
2 celery stalks, diced
1 C shredded cabbage
2 potatoes, diced
2 C stewed tomatoes or 2 cans
1 can tomato soup
Bring bones to a boil, simmer and then skim. Add spices, onion, garlic. Cover and simmer 1 hour (1 1/2 hours if meat on bones) or until meat is tender. May be chilled over night. Next day remove fat from top of the broth. Add vegetables and barley and tomatoes. Simmer 1 hour. Adjust seasoning.
10 C water
1/2 C barley
2 t salt
2 diced onions
2 cl garlic, minced
2 bay leaves
2 carrots, diced
2 celery stalks, diced
1 C shredded cabbage
2 potatoes, diced
2 C stewed tomatoes or 2 cans
1 can tomato soup
Bring bones to a boil, simmer and then skim. Add spices, onion, garlic. Cover and simmer 1 hour (1 1/2 hours if meat on bones) or until meat is tender. May be chilled over night. Next day remove fat from top of the broth. Add vegetables and barley and tomatoes. Simmer 1 hour. Adjust seasoning.
Corn Chowder Soup
1 C frozen corn
4 C diced potatoes
1 small onion, diced
2 T bacon drippings
4 C scalded milk
3 T butter
1 t salt
1 pepper
pieces of bacon, optional
Cook potatoes, corn and onion. Add rest of ingredients and simmer. Soup can be thickened with flour.
4 C diced potatoes
1 small onion, diced
2 T bacon drippings
4 C scalded milk
3 T butter
1 t salt
1 pepper
pieces of bacon, optional
Cook potatoes, corn and onion. Add rest of ingredients and simmer. Soup can be thickened with flour.
Cream Schnitz Pie
From: Beccy Kennedy
1 pastry shell
7 apples
3 T flour
1 pinch salt
1 C sour cream
3/4 t cinnamon
1 C sugar
Peel and core apples. Slice and arrange in pastry shell. Combine 3/4C sugar, salt, flour and cream. Pour over the apples. Mix remaining 1/4C sugar with cinnamon and sprinkle on top. Microwave on high for 8-10 minutes or until the filling starts to bubble. Preheat conventional oven to 450. Transfer pie to oven and bake for another 10-15 minutes until golden brown.
TIP: Prepare favourite recipe for 2-crust 9" fresh fruit pie and use same method for cooking.
1 pastry shell
7 apples
3 T flour
1 pinch salt
1 C sour cream
3/4 t cinnamon
1 C sugar
Peel and core apples. Slice and arrange in pastry shell. Combine 3/4C sugar, salt, flour and cream. Pour over the apples. Mix remaining 1/4C sugar with cinnamon and sprinkle on top. Microwave on high for 8-10 minutes or until the filling starts to bubble. Preheat conventional oven to 450. Transfer pie to oven and bake for another 10-15 minutes until golden brown.
TIP: Prepare favourite recipe for 2-crust 9" fresh fruit pie and use same method for cooking.
Oh Henry Bars
From: Colombe Graham
1 C corn syrup
1/2 C sugar
2 C peanut butter
1 t vanilla
1 C peanuts
2 C rice krispies
2 C corn flakes
2 pkg chocolate chips-12oz.unsweet
1/2 block wax
Heat corn syrup and sugar until sugar dissolves. Take off heat. Add 1C peanut butter and vanilla. Add all remaining ingredients except chocolate. Stir and press in 9x13 greased pan. Cut into rectangles. Let cool. Melt chocolate and wax in double boiler. Dip and put on wax paper. Let cool.
1 C corn syrup
1/2 C sugar
2 C peanut butter
1 t vanilla
1 C peanuts
2 C rice krispies
2 C corn flakes
2 pkg chocolate chips-12oz.unsweet
1/2 block wax
Heat corn syrup and sugar until sugar dissolves. Take off heat. Add 1C peanut butter and vanilla. Add all remaining ingredients except chocolate. Stir and press in 9x13 greased pan. Cut into rectangles. Let cool. Melt chocolate and wax in double boiler. Dip and put on wax paper. Let cool.
Peppermint Patties
From: Lillian Barkey
2 lb icing sugar
2 1/2 t peppermint extract
1 can eagle brand sw.condensed milk
6 sq. semi-sweet chocolate
1/2 sq. parafin wax
Place icing sugar in bowl with peppermint. Pour over can of Eagle Brand milk. Mix. Turn out on board and knead until like dough. Shape into round small patties and put in frig to cool. Place
chocolate and wax in top of double boiler. Get real hot. Dip patties in hot chocolate mixture and place on wax paper to cool.
NOTE: Makes a very large recipe, can half
2 lb icing sugar
2 1/2 t peppermint extract
1 can eagle brand sw.condensed milk
6 sq. semi-sweet chocolate
1/2 sq. parafin wax
Place icing sugar in bowl with peppermint. Pour over can of Eagle Brand milk. Mix. Turn out on board and knead until like dough. Shape into round small patties and put in frig to cool. Place
chocolate and wax in top of double boiler. Get real hot. Dip patties in hot chocolate mixture and place on wax paper to cool.
NOTE: Makes a very large recipe, can half
Peppermints
1 pkg unflavoured gelatin
1/2 cup warm water
2 lb icing sugar
1/4 teaspoon peppermint extract
1 food colouring
Melt gelatin in water. Then add almost all the icing sugar and peppermint. Knead well using left-over icing sugar. Divide and add different food colours if desired. Shape into long sticks. Clip into
little mints using scissors. Set aside to cool and harden. Put into covered glass jars.
1/2 cup warm water
2 lb icing sugar
1/4 teaspoon peppermint extract
1 food colouring
Melt gelatin in water. Then add almost all the icing sugar and peppermint. Knead well using left-over icing sugar. Divide and add different food colours if desired. Shape into long sticks. Clip into
little mints using scissors. Set aside to cool and harden. Put into covered glass jars.
Quick Rolls
3 C boiling water
1/4 C margarine
1/2 C sugar
1 pkg yeast
2 eggs
1 t salt
8 Cflour
Mix water, margarine and sugar. Leave in bowl until cool. Sprinkle in yeast. Leave for 10 min. Add eggs, salt and flour. Mix and knead. Shape into rolls etc. Let rise. Bake.
1/4 C margarine
1/2 C sugar
1 pkg yeast
2 eggs
1 t salt
8 Cflour
Mix water, margarine and sugar. Leave in bowl until cool. Sprinkle in yeast. Leave for 10 min. Add eggs, salt and flour. Mix and knead. Shape into rolls etc. Let rise. Bake.
Nanimo Bars
From: Beccy Kennedy
1/2 C butter
1/4 C sugar
1/3 C cocoa
1 t vanilla
1 egg
2 C graham wafer crumbs
1 C coconut
1/2 C chopped walnuts
1 filling:
1/4 C butter
2 T vanilla instant pudding mix
3 T milk
2 C icing sugar
1 icing:
3 sq.semi-sweet chocolate
1 Tbutter
Melt margarine in saucepan. Blend in rest of ingredients in mixmaster. Press into a 9X9" pan. Cream the butter for the filling in mixer. Blend in the rest of ingredients and whip. Spread over crumb base. Chill. Melt chocolate and butter. Spread over mixture. Chill.
1/2 C butter
1/4 C sugar
1/3 C cocoa
1 t vanilla
1 egg
2 C graham wafer crumbs
1 C coconut
1/2 C chopped walnuts
1 filling:
1/4 C butter
2 T vanilla instant pudding mix
3 T milk
2 C icing sugar
1 icing:
3 sq.semi-sweet chocolate
1 Tbutter
Melt margarine in saucepan. Blend in rest of ingredients in mixmaster. Press into a 9X9" pan. Cream the butter for the filling in mixer. Blend in the rest of ingredients and whip. Spread over crumb base. Chill. Melt chocolate and butter. Spread over mixture. Chill.
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