Substitute 1/4 tsp. lemon extract for vanilla. Add 1 Tbls. grated lemon zest to butter mixture. Stir in 1 cup chopped dried figs & 1/2 cup chopped walnuts along with flour. Divide dough. Shape each into a 12X1″ log. Bake 25 minutes until lightly frim to touch. Cool on racks. Slice diagonally into 5/8″ thick […]

Butter square pan, 9x9x2 inches. Heat margarine, marshmallows and cinnamon in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Stir in cereal until thoroughly coated. Pat into pan; cool. Cut into 2-1/4 x 1-1/2-inch bars. Makes 24 bars.

Servings: 20 Preheat oven 350 degrees. Beat 2 egg whites, add 1/8 tsp. cream of tarter, 3/4 cup sugar and beat stiff. Fold in 1 6 oz pkg chocolate chips. Drop teaspoon on greased cookie sheet. TURN OFF OVEN, put in cookies and leave in oven over night. Do not open door until morning.

Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together 1/2 C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat […]

–TO FINISH THE COOKIES– About 2 cups confectioners -sugar for dredging the -baked cookies Preheat the oven to 350 degrees. Line two cookie sheets with lengths of parchment paper. Sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. Stir together the butter, 2/3 cup confectioners sugar and vanilla extract. […]

Baked Chocolate Marshmallow Treats ** Preheat oven to 500. Place cracker halves on ungreased cookie sheet. Top each half with two 1″ squares of chocolate. Add marshmallow half on top of chocolate. Bake until marsmallow roasts, about 2 minutes. Serve open faced. May also be served “sandwich style” by placing another half of graham cracker […]

Substitute 1 tsp. vanilla for ginger; stir in 1 cup coarsely chopped pecans, three 1.4 oz chocolate covered toffee bars (coarsely chopped) into dough. Press into 9″ pan. Bake at 350 for 25-30 minutes until wooden pick comes out clean. Cool in pan on rack. Cut into 4 * 2″ bars. Decorate with white & […]

Toss chopped cabbage lightly with sugar, carrots, salt & pepper. Drench all with milk. Cover & refg about 15 min. Meanwhile, combine mayo, buttermilk, celery seed, pepper sauce and onion. Mix well with cabbage. Refg again at least 1 hour before serving. Drain some of dressing first and serve it separately. Settles quite a bit. […]

Beat 1 tsp. peppermint extract into dough. Roll out 1/4″ thick; cut out using 2″ hexagonal cutter. Bake 10 minutes. Spread cooled cookies with plain Royal Icing. Immediately pipe 3 parallel lines of green Royal Icing over icing on each cookie; quickly pull wooden pick up & down through lines in feathered pattern. Decorate with […]

Sift 10 cups of flour into a bowl with the baking powder; make a well it it. Brown butter until it smokes, and add it to the flour. Cool slightly. Rub the four and butter between the palms of your hands until well blended. Again make a well in the flur mixture and add the […]