3-8 oz packages of cream cheese

4 eggs large

1 tsp. vanilla

1 cup sugar

2 tbsp. flour or corn starch

24 vanilla wafers

1 can of cherry pie filling.

Mix first five ingredients. Place vanilla wafer in cupcake cup. Pour batter over wafers. Bake 15-20 min. at 325 - 350. Top with cherries.

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14 oz coconut

2 lb powdered sugar

1/2 stick butter

1 can eagle brand condinsed milk

Mix together, shape into balls. Coat with chocolate.

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1/2 lb butter

4 tbs coco

1 cup water

2 cups flour

2 cups sugar

1 pinch salt

2 tsp cinnamon

1 tsp baking soda

Flour, sugar, salt & baking soda mixed together in a separate bowl. Bring to boil butter, coco, & water in small saucepan. Add liquid to dry ingredients plus 2 unbeaten eggs, 1 cup butter milk & 1 tsp vanilla. Pour into lightly greased cookie sheet. Bake at 350 deg f for 20 min.

Bring to boil 1/2 cup butter, 4 tbs coco, 6 tbs butter milk. Pour over 1 lb box confectioner sugar & mix well.

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1 1/2 cup boiling water

1 cup quick oats

1 1/2 cup sifted flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 stick butter

1 cup sugar

1 cup firmly packed light brown sugar

2 eggs

1 stick butter

1/2 cup brown sugar

1/4 cup evaporated milk

1 cup coconut

1 cup chopped nuts

1 tsp vanilla

Pour boiling water over oats, add butter, let stand 20 min.

Mix dry ingredients. Put oatmeal mixture in mixer, add dry ingredients a little at a time, add eggs one at a time. Bake 35 min. at 350 deg f.

Mix well, Spread on cake brown in broiler.

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1 cake compressed yeast or 1/2 cake dry yeast

1 tbs sugar

1 1/2 tsp salt

1 tbs melted shortening or lard

1 1/2 cup lukewarm water

5 to 5 1/4 cups flour

Soften yeast in water, add sugar, salt, & shortening. Add flour regularly. Beating throughly after each addition until the dough is just stiff enough to kneed. Turn onto lightly floured board, kneed until dough is smooth & elastic. Cover with warm damp cloth, set in warm place & allow to double in bulk. Work down & cover with warm damp cloth & allow dough to double in bulk. Work down lightly & form into loaves. Place in well oiled pans. Again cover with warm damp cloth. Set in a warm place & let rise until double in bulk. Bake in hot oven at 450 deg f for 15 min. Reduce heat slightly & allow to bake at 410-425 deg f for remainder of time (total baking time 40-45 min.). 4-4 1/2 hours are

required for entire process. Yelds 2 medium sized loaves.

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2-8 oz cream cheese

1 cup mayonnaise

mix together

drain 1 #2 can crushed pineapple

add 1 lb miniature marshmallows

fold into first mixture

beat 1 pint of whipping cream & fold in. add 1 cup nutmeats & 1 cup maraschino cherries & chill throughly.

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1/2 cup shortening all or part butter

2 tbsp sugar

1 cup sifted flour

1/2 tsp vanilla

1 cup chopped nuts

1 pinch salt

Mix all ingredients well. Shape into small balls & bake on a lightly greased cookie sheet for 45 min. at 300 deg f. when slightly cooled roll in confectioner sugar. Roll a second time if needed.

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2 cups sugar

2/3 cups light corn syrup

3/4 cups water

1 dram flavorings (cinnamon or other)

Mix first three ingredients in a large sauce pan & heat to 310 deg f stirring constantly to avoid boiling over (use candy thermometer). After boiling has ceased , stir in flavoring & pour onto a lightly greased cookie sheet. At this point you can let harden & crack when cooled or while still hot & candy is starting to get a little stiff separate & form smallballs & roll into confectioners sugar (once candy starts to stiffen speed is nessessary due to candy hardening quickly).

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1 1/4 cup flour

1 tsp salt

1 tsp baking soda

1/2 tsp ground cinnamon

3/4 cup sugar 3/4 cup brown sugar

3 cups quick oats

2 cups or 12 oz. butterscotch chips

1 cup chopped walnuts (optional)

2 eggs

1 tsp vanilla

1 cup butter (softened)

Mix dry ingredients. Mix all liquid ingredients. Mix together. Bake in preheated oven in lightly greased cookie sheets at 375 deg f for 7-8 min. for chewy cookies or 9-10 min. for crunchy cookies. Yields approx 4 dozen cookies.

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