Ingredients:

1 C Margarine
1/2 C Icing Sugar
1/2 t Salt
2 C Flour
4 Eggs
2 C Sugar
6 T Flour
6 T Lemon Juice

Directions:

Preheat oven to 350 degrees F. Mix first four ingredients and press into a pan. Bake for 10-12 minutes.

Mix remaining ingredients until blended. Spread over crust and bake at 325 degrees F for 25 minutes. Cool. Sprinkle with icing sugar and serve.

Ingredients:

1/2 C Butter
3 Toffee Bars
25 large Marshmallows
6-8 C Rice Krispies

Directions:

Melt butter, toffee, and marshmallows over medium heat. Pour over rice crispies and press into a greased pan. Cool and cut.

Ingredients:

1 pkg Dry Active Yeast
3 T Warm Water
1/4 C Sugar
1/4 C Butter, melted
1/3 C Milk
2 Eggs
1/2 t Salt
3 to 3 1/2 C Flour
12 oz Cream Cheese
1/2 C Sugar
1 Egg
1 t Lemon Peel, grated

Directions:

Dissolve yeast in warm water and let stand 5 minutes. Add sugar, butter, milk, eggs, salt, and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough flour to form a soft dough.

Knead on a floured surface until smooth about 6-8 minutes. Place in a greased bowl, turning once to cover top, and let rise in a warm place until doubled. About an hour.

Beat last four (filling) ingredients until fluffy, set aside. Punch down dough. On a floured surface roll into a 14″x12″ rectangle. Place on a greased baking sheet. Spread filling down the center of rectangle lengthwise.

Cut 1″ wide strips in 3″ from edge. Fold alternating strips at an angle across filling. Seal end. Cover and let rise 30 minutes. Bake at 375 degrees F for 25 to 30 minutes. Cool.

Icing: 1/2 C Icing Sugar, 2-3 T Milk, 1/2 t Vanilla. Combine ingredients and drizzle over bread. Top with sliced maraschino cherries.

Ingredients:

1/2 C Brown Sugar
1/4 C Flour
1/4 C Butter
1/2 C Nuts, Chopped
1/2 t Cinnamon

Directions:

Combine ingredients until crumbled texture is reached.

Ingredients:

2 C Oatmeal
1 C Flour
1 C Brown Sugar
3/8 C Margarine, melted
1/2 t Cinnamon
1/2 C Sugar
1/2t Cinnamon
5 Apples

Directions:

Preheat oven to 350 degrees F and lightly grease a 9×13 pan.

Combine first five ingredients and set aside. Combine sugar and cinnamon. Peel, core, and slice apples. Place apples in bottom of pan, sprinkling with sugar and cinnamon.

Cover with crumble topping and bake for 25 minutes or until edges are brown and apples are bubbly. Serve warm with ice cream.

Ingredients:

2 C Flour
4 t Baking Powder
1/2 t Salt
1/4 C Sugar
1/3 C Shortening
1 Egg, beaten
2/3 C Milk
20 Apricot Halves
2 C Apricot Juice
1 C Brown Sugar

Directions:

Measure dry ingredients into a bowl and cut in shortening. Add egg and milk and stir well until soft dough is formed. Roll out to 1/4″ thick and cut into 6″ squares. Arrange 4 apricot halves on each square.

Sprinkle with brown sugar and wet edges. Fold up pinching edges together to seal. Arrange dumplings on baking dish and add remaining brown sugar and apricot juice around dumplings. Prick each with a fork and bake at 375 degrees F for 30-35 minutes.

Ingredients:

1 1/2 C Boiling Water
2 T Butter
1/8 t Salt
1 1/2 C Brown Sugar
1 1/4 C Flour
1 1/2 t Baking Powder
1/3 C Sugar
1/8 t Salt
2 T Butter
1/2 C Milk
1/2 t Vanilla

Directions:

Place first four ingredients in a large flat saucepan and boil gently. Sift dry ingredients together, cut in butter and add milk and vanilla. Drop by rounded teaspoon into boiling caramel sauce.

Cover tightly and boil gently over very low heat for 20 minutes without removing cover. Serve hot with whipped cream, fresh cream, or ice cream.

Ingredients:

1 pkg Lime Jell-o
1 C Boiling Water
10 Ice Cubes
1/2 C Evaporated Milk
1 t Lemon Juice
1/4 C Sugar
1 pkg Chocolate Waffers
1/2 C Butter, melted

Directions:

Dissolve Jell-o in boiling water; add ice and stir until it starts to thicken. Discard remaining ice and set Jell-o aside. Chill evaporated milk in freezer about 10 minutes and whip until soft peaks form; add lemon juice and sugar.

Crush waffers and mix with butter. Press 2/3 of mixture into a 9″x13″ pan. Whip Jell-o until light and frothy and blend with whipped milk. Pour over crust.
Sprinkle remaining crumbs on top and chill 4 hours. Cut in squares and serve.

Ingredients:

1 pkg Chocolate Pudding
2 C Milk
1/4 C Sugar
1 C Cream, whipped

Directions:

Combine pudding, sugar, and milk, and prepare pudding as directed. Cool slightly. Place in deep freeze and chill about 1/2 hour. Remove and add whipped cream gradually; mix well. Freeze 1 hour.

Remove and beat with a fork until smooth, but not melted. Freeze till firm, about 3-4 hours. Makes four cups of ice cream.

Ingredients:

1 pkg Miniature Marshmallows
1 1/2 C Milk
1 pkg Chocolate Waffers
1/2 C Butter
4 env Dream Whip
1 t Peppermint Flavouring
Coloring

Directions:

Put marshmallows and milk in saucepan and heat until melted. Cool completely. Crush chocolate waffers and mix with butter; reserve 1/4 C. Line 9″x13″ pan and 9″x9″ pan with crumbs, don’t press.

Whip dream whip as directed and blend with marshmallow mixture, flavoring, and coloring. Pile whipped mixture on waffer crust and sprinkle with reserved crumbs. Freeze overnight.