Almond Butter Crunch

Cook to 310°F on candy thermometer, stirring constantly. Spread on cookie sheet and cool. Melt semisweet chocolate bits. Spread on cooled candy. Sprinkle with finely chopped toasted almonds. Break into pieces.

Almond Car Cookies

Cream: sugars, shortening, & eggs. Blend: dry ingredients. Makes 2 or 3 loaves (rather flat). Let stand in refrigerator overnight. Cut into thin slices. Bake at 375° until golden brown.

Almond Crescents

Cream butter. Add sugar and cream. Add all other ingredients; mix thoroughly. Shape into crescent-shaped, bite sized cookies. Bake 35 minutes at 300°F. When cool, roll in confectioner’s sugar. Yields: 36 cookies.

Almond Eggnog Cookies

Beat together sugar, shortening and egg until fluffy. Add baking soda to eggnog. Combine flour, almonds, vanilla, almond extract, nutmeg, baking powder and baking soda; then alternately add this mixture and the eggnog to the sugar, shortening and egg mixture. (You may need to adjust the flour depending on how sour the eggnog is. The dough should not be stiff.) Drop from a teaspoon and flatten slightly with a sugarcoated glass. Bake at 375° for 7 minutes.

Almond Truffle Bars

To prepare batter, toast almonds in a pan at 325° for 10 minutes. Cool. Chop finely. Mix almonds and 2 T melted butter until they bind. Press the mixture into a 9 x 13 x 2 nonstick baking pan in an even layer. Set aside. Melt chocolate and 1/2 lb. of butter and mix them together. Set aside. Mix eggs, egg yolks, and sugar in a bowl at a medium speed for four minutes, then at high speed for three minutes. Add the chocolate mixture, and mix at low speed until incorporated (about one minute). Finish the mixture by hand with a spatula. Pour the mixture over almond/butter layer in the pan. Preheat oven to 325°. Bake on the center rack until a toothpick can be inserted and withdrawn almost clean. Cool at room temperature for one hour. To prepare icing, again toast almonds at 325° for 10 minutes. Cool. Chop. Set aside. Put butter in a bowl and mix until light, add sugar, then vanilla. Spread cake with 2 cups icing. Add almonds to the remaining icing. Chill. Spread on cake.

Almost Candy Bars

Preheat oven to 350°F. In a large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of ungreased 15” x 10” x 1” baking pan; press lightly. Sprinkle with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk evenly over all ingredients. Bake at 350°F for 20-30 minutes, or until light golden brown. Cool completely. Cut into bars. Yields: 48 bars.

Amish Sugar Cookies

Cream 1/2 C sugar, powdered sugar, margarine and butter. Stir in egg. Mix flour, salt, baking soda, and cream of tartar. Alternate, adding oil and flour mixture to creamed sugars. Stir after each addition. Mix in vanilla. Cover and chill 3 hours or overnight. Roll into small (3.4”) balls and place on ungreased cookie sheet. Dip glass in 1.4 C powdered sugar and press cookies. Bake at 350° for 8 to 10 minutes.

Angel Wings

Add salt to eggs and beat for 10 minutes. Add sugar and flavoring and beat until well blended. Fold in the flour. Transfer to a well-floured board and knead until the dough blisters. Cut in halves; roll very thin and cut into strips about 4 inches long. Slit each piece in center and pull one end through the slit. Fry in hot fat until lightly browned. Drain on absorbent paper and sprinkle with powdered sugar.

Apricot Cookies

Add flour mixture and 1/2 C milk to butter mixture. Mix thoroughly and chill. Roll 1/8” thick on floured cloth. Cut into circles; Fill with 1 teaspoon, apricot preserves. Add top of same size circle with thimble sized hole removed. Crimp top to bottom with fork. Bake 375° 10-12 minutes.

Arctic Ice

Simple and sweet!

Melt chocolate in microwave on high for 2 minutes. Stir. Heat for 1 additional minute. Stir. Add peppermints. Mix. Spread on waxed paper to approximately 1/4” thick. Let cool completely. Break into bite-sized pieces.

Best Ever Ginger Snaps

Preheat oven to 350°. Combine sugar, flour, salt, baking soda, and spices. Cut in shortening until the mixture resembles coarse crumbs. Stir in molasses and egg. Shape dough into 1” balls. Roll balls in sugar and place on ungreased baking sheet. Bake for 10 minutes. Remove immediately.

Black Walnut Fudge

Combine margarine, sugar and milk in a saucepan. Bring to a full rolling boil at a medium heat, stirring constantly. Continue boiling until candy thermometer reaches 234°, stirring constantly. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix well. Pour into prepared pan. Cool at room temperature.

Bourbon Balls

Combine Crumbs, nuts, and powdered sugar; melt chocolate, remove from heat and mix in bourbon and corn syrup. Combine chocolate mixture and crumbs. Mix together well. Form into balls; roll in granulated sugar – store in refrigerator.

Bourbon Fruit Cake

Bourbon Balls

Microwave the butter on high for 2 minutes. Mix in the sugar, nuts and bourbon. Refrigerate until firm. Shape the mixture into 1” balls and refrigerate until firm. Combine the chocolate morsels and the cream. Microwave medium/high for 1 minute, stir and cook for an additional minute, or until chocolate has melted. Stir until smooth, and then drizzle over the bourbon balls. Chill before serving.

Brown-Eyed Susans

Cream together butter, granulated sugar, egg, vanilla and salt. Stir in flour and chill about 1 hour. Using about 2 teaspoons dough, shape in 1” balls. Place 2” apart on ungreased cookie sheet. Flatten each by pressing a Hershey kiss in center. Preheat oven to 400°. Bake for 8 to 10 minutes. Remove immediately and cool on rack.

Buckeyes

Knead with hands powdered sugar, oleo and peanut butter. Roll into balls. Melt chocolate chips, Hershey’s chocolate and paraffin. Dip balls into chocolate and lay on wax paper to cool.

Butterballs

Blend margarine, butter, salt and sugar. Add vanilla, flour and pecans, mixing after each addition. Drop by teaspoonfuls onto greased cookie sheet. Bake at 300°F for 8-10 minutes. Cool and roll in additional powdered sugar. Yields: 50.

Butterscotch Chip Oatmeal Cookies

Gradually mix the flour mix into the sugar mix. Drop rounded teaspoonfuls of the dough 1” apart on cookie sheets sprayed with no-stick spray. Bake at 350° for 12 to 15 minutes. Immediately remove to a wire rack to cool. Makes 36 to 48 cookies.

Butterscotch Gingerbread Cookies

2 C (12 oz. pkg.) Butterscotch-flavored morsels

Combine flour, baking soda, spices and salt in a small bowl. Beat butter, sugar, egg and molasses in a large bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoonful onto ungreased baking sheet. Preheat oven to 350°. Bake for 9-11 minutes. Let stand 2 minutes. Remove to wire rack. Cool completely. Yields 4 1/2 dozen.

Caramel Corn

Boil sugar, syrup, butter and salt for 5 minutes. Remove from stove and add soda. Stir and pour immediately over popped corn. Mix well. Add peanuts if desired. Place on large roaster or cookie sheet and bake 1 hour at 200°. Stir every 15 minutes while in oven and several times during cooling.

Cannoli Cake

Combine cheese, sugar, milk and extracts on medium speed until blended. Stir in chocolate pieces. Split cake lengthwise into 4 layers; spread layers with cheese mixture and top with frosting. Chill 1 to 2 hours.

Cashew Brittle

Heat sugar, corn syrup, honey & water in Dutch oven. Continue to heat until mixture reaches 300°. Remove from heat. Stir in baking soda and vanilla. Stir in nuts, working quickly to spread onto greased cookie sheet. After cooling, break into pieces.

Cashew Crunchies

Stir together flour, baking powder, soda, and salt. Cream shortening and brown sugar together until light and fluffy. Add egg and vanilla, mix well. Add sifted dry ingredients alternately with sour cream. Fold in nuts. Drop by tablespoonfuls onto ungreased baking sheet. Cool and spread with icing made by creaming together 2 T softened butter, 1 C sifted confectioners’ sugar, 1 to 2 T milk, and 1 t vanilla.

Cassata Suprema

To prepare cake, combine the egg yolks, 1/2 C sugar, lemon juice, lemon peel and vanilla extract. Beat 3-4 minutes on high speed. Set aside. Add salt to the egg whites and beat until frothy. Gradually add 1/2 C sugar, beating constantly until stiff peaks are formed. Gently fold egg yolk mixture into beaten egg whites. Sift flour over egg mixture, 1/4 C at a time, folding gently after each addition until blended. Turn into a 9” tube (sponge cake) pan. Bake at 325° for 60-65 minutes, or until cake springs back when pressed. Invert and leave in pan until completely cooled. To prepare filling, add all ingredients, except cherries, to ricotta cheese. Beat at low to medium speed until thoroughly mixed. Slice the cake into 3-4 layer rings. Spoon ricotta mixture onto each layer. When the top layer has been added, fill the center hole with filling mixture. Then use the remaining filling to “frost” the entire cake. Top with cut halves of cherries. It’s sinful but tastes sooooo good. Enjoy!

Cheese Cake

Mix well, tiny lumps can be left in batter; heat will dissolve them. Bake 350° for 45 minutes. Cool for 20 minutes, then add favorite topping.

Cheese Cake

Spread half of graham crackers inside buttered pan. Beat yolks with sugar very well, add cream cheese. Beat thoroughly, add sour cream, beat, and add vanilla and lemon juice. Beat egg whites, add by folding into mixture. Pour into pan. Spread remaining crumbs over top. Bake 1 hour at 300°. Turn off oven and leave cake in oven with door closed (NO PEEKING) for 1 hour. Place in refrigerator when cool.

Cherry Bars

Heat oven to 350°. Grease and flour 15” x10” jelly roll pan. Combine by hand cake mix, cherry fruit filling, almond extract and eggs. Stir until well mixed. Pour into prepared pan. Bake 20-30 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine sugar, margarine, and milk. Boil, stirring constantly for 1 minute. Remove from heat; stir in chocolate chips until smooth. Pour over warm bars. Yield: 3 dozen bars.

Cherry Jewels

Cream butter and sugar together, beat until fluffy. Add egg yolk, peel, juices, and vanilla. Beat well. Gradually blend in cake flour. Chill thoroughly. Roll into 1” balls, then roll in nuts. Place on greased cookie sheet. Press cherry half in center of each. Bake at 350° for 10 to 12 minutes.

Cherry-Pecan Balls

36 maraschino cherries, halved

Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in almond extract. Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill for 1 hour. Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. Gently press a cherry half in center of each cookie. Bake at 350°F for 12-15 minutes. Remove to wire racks to cool. Store in airtight containers in refrigerator for up to 1 week. Yields: 6 dozen.

Cherry-Pineapple Bars

Combine butter, brown sugar, flour and salt; mix until crumbly. Press about three-fourths of crumb mixture on bottom of a buttered 13 x 9 x 2 baking pan. Bake at 350° for about 15 minutes. Combine egg yolks, pineapple, orange peel, sugar and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in maraschino cherries. Spoon fruit mixture over baked layer. Sprinkle with remaining crumbs. Bake at 375° for about 40 minutes. Cool before cutting into bars. Yields: 2 dozen.

Cherry Thumbprint Cookies

Beat butter, cream cheese, milk and sugar until well blended. Beat in egg yolk. Sift flour and baking powder and stir into butter mixture to make a stiff dough. Cover bowl and refrigerate several hours or overnight. Preheat oven to 400°F. Roll dough on floured surface to 1/4” thickness. Cut dough with floured 2” cookie cutter. Place on ungreased cookie sheet about 1 inch apart. Make thumbprint in middle and fill with a teaspoonful of filling. Bake for 10-12 minutes. Remove and cool before sprinkling with powdered sugar. Yields: about 36 cookies.

Cherry Winks

Cream shortening and sugar. Add eggs, milk, and vanilla. Blend in flour, powder, soda, and salt. Add pecans, dates, and cherries. Drop by teaspoon into corn flakes to form balls. Put on greased baking sheet with 1/4 cherry on top. Bake 375° 12 minutes.

Chewy Chocolate Cookie

Cream butter and sugar in large bowl. Add eggs and vanilla, blend well. Combine flour, cocoa baking soda and salt. Blend into creamed mixture. Stir in nuts. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 8-9 minutes. Remove and immediately put 1/2 mint on each cookie. Put back in oven for 1 minute. Remove and spread soft mint over cookie top, let cool thoroughly.

Chinese Chews

Mix all ingredients together. Grease and flour 2 small pans and spread mixture in pans evenly to the edges. Bake at 325° for 25 minutes.

Christmas Sugar Cutouts

Cream butter until light and fluffy. Beat in sugar; add egg and vanilla. Beat thoroughly, then add cream. Sift together the flour, salt and baking powder and mix well with butter mixture. Chill, then roll out dough on a floured surface to a 1/4” thickness. Cut out Cookies using your favorite Christmas cutters. We especially like angels!

Chocolate & Butterscotch Popcorn Balls

Melt marshmallows, butter, and butterscotch in microwave. Butter a dish. Mix the above with popcorn in a bowl. Put half in the buttered dish and put hot fudge over. Put the second half over and spread the rest of the hot fudge over top.

Chocolate Bark

Beat together:

1 stick softened butter

1/2 C brown sugar

1 egg yolk

1 t vanilla

Add: 1 C sifted flour

Spread dough onto ungreased cookie sheet (10-1/2 x 15-1/2 / 1”). Bake 350°. Pull out of oven and add 2-1/2 C chocolate chips, cook 5 minutes longer. Smooth melted chips over cookie dough – stick in freezer to harden topping.

Chocolate Bourbon Balls

sugar

Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Add bourbon and corn syrup, stirring until smooth. Remove from heat. Combine vanilla wafer crumbs, pecans and powdered sugar in a large bowl; stir in chocolate mixture. Let stand 30 minutes. Shape chocolate mixture into 1 inch balls; roll in sugar. Store in an airtight container in refrigerator Enjoy! Yields: 5-1/2 dozen.

Chocolate Cheesecake Bars

Heat oven to 300°F.

For crust: Combine graham cracker crumbs and brown sugar. Stir in butter Flavor Crisco. Press into ungreased 8” x 8” x 2” inch pan. Bake at 350°F for 10 minutes.

For filling: Beat cream cheese in small bowl at medium speed until smooth. Add other ingredients (granulated sugar, cocoa, eggs, flour and vanilla) one at a time. Mix well after each addition. Pour over baked crust. Bake at 350°F for 30 minutes. Cool to room temperature.

For topping: Cream Butter Flavor Crisco and cream cheese in small mixing bowl at medium speed until well blended. Add confectioners sugar and vanilla. Beat until smooth. Spread over surface of cooled cheesecake. Cut into bars about 2” x 1-1/2”. Refrigerate. Yields: 20 bars.

Chocolate Cherry Cordial Drops

Preheat oven to 375°F. Combine cookie mix, egg and water in large bowl. Stir until thoroughly blended. Stir in cherries and coconut. Shape dough into 36 balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet. Bake at 375°F for 11-12 minutes or until cookies are set and lightly browned. Cool one minute on baking sheet. Remove to cooling rack. Yields: 3 dozen.

Chocolate Chip Cheese Loaf

Combine ingredients, stirring until blended. Spoon mixture into loaf pan or other container. Cover and chill 5 hours or until ready to serve. Serve with gingersnaps.

Chocolate Chip Cookies

Mix well: margarine, sugars, vanilla, and egg. Add flour, baking soda, and salt. Mix well and add chocolate chips. Bake at 375° for 9-10 minutes.

Chocolate/Coffee Slices

For filling: Combine all ingredients into a large kettle-type pot. Bring to a boil. Cool very well.

For dough: Combine all ingredients to form a dough. (Dough will be slightly soft.) Mold the dough into loaves approximately 6” long and 3” wide. Will make about 15 small loaves. Bake on a lightly greased cookie sheet at 375°F for 20-25 minutes. Remove to cooling racks. When completely cool, frost each loaf and cut into slices. Individual small loaves can be wrapped in pretty packages to be given as delicious-tasting gifts from your kitchen!

Chocolate Crinkles

Thoroughly cream sugar, shortening, and vanilla. Beat in eggs, then melted chocolate. Sift together flour, baking powder and salt. Add alternately with milk. Add nuts. Chill for 3 hours. Form in 1” balls. Roll in confectioners’ sugar. Place on greased cookie sheet 2” to 3” apart. Bake at 350° for 15 minutes. Cool slightly and remove from pan. Yield: 48 cookies.

Chocolate Éclair Cake

Mix cool whip, vanilla pudding and milk. Line bottom of 13” x 19” pan with graham crackers. Alternate layers 1/2 pudding mixture and layer of crackers 2 times. Gently frost top with chocolate icing and refrigerate.

Chocolate Frosted Toffee Bars

Cream butter in a medium mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg yolk and vanilla, beating until well blended. Add flour, blending well. Press dough evenly into an ungreased 15” x 10” x 1” jellyroll pan. Bake at 325° for 20 minutes or until lightly browned. Cool slightly, and spread with melted chocolate. Sprinkle with pecans and cut into 2” x 1” bars. Cool completely on wire racks. Yield: about 6 dozen.

Chocolate Fudge

2 sticks butter

1 12 oz. pkg. semisweet chocolate bits

2 C white sugar

12 large marshmallows

6 oz. Pet milk

pinch of salt

Put butter and chocolate bits into a bowl and let stand at room temperature. In a large pan, combine the sugar, marshmallows, milk and salt. Cook over medium heat, stirring constantly, until boiling. Boil for 6 minutes. Pour over butter and chocolate mixture and beat with an electric mixer until very thick.

Chocolate Macaroons

Preheat oven to 350°. Grease generously large cookie sheet. In top of double boiler, combine milk, chocolate, and salt. Cook over boiling water stirring frequently until mixture thickens. Remove from heat. Add coconut and vanilla. Mix well. Drop by rounded tablespoons 1” apart on cookie sheet. Bake for 10 to 12 minutes. Remove at once to wire rack to cool. Makes 2 dozen.

Chocolate Mint Drops

Beat egg whites, salt and tartar until stiff. Add sugar gradually. Add food coloring, peppermint and chips. Place teaspoon full on ungreased cookie sheets, building to peaks. Preheat oven to 350°. Turn oven off when placing cookies in oven, and leave until oven is completely cool.

Chocolate No-Bake Cookies

Melt margarine. Sir in sugar, mile and cocoa. Bring to boil while stirring. Stir in oats, coconut and nuts. Quickly drop onto wax paper by rounded teaspoonfuls and while still warm, roll in coconut.

Choco-Nut Dainties

Beat 2/3 C butter at medium speed until creamy, gradually add sugar. Add egg and vanilla mixing well. Combine flour and salt; add to butter mixture mixing until blended. Stir in 1 C chocolate morsels. Shape dough into 1-1/2” x 1-1/2” logs. Place on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes or until set. Remove to wire racks to cool. Combine remaining 1 C chocolate morsels and remaining 1/4 C butter in a small heavy saucepan; cook over low heat, stirring often, until chocolate melts. Dip ends of cookies into mixture and roll in chopped walnuts. Place on wax paper until chocolate is firm. Yield: 5 dozen.

Chocolate Peanut Clusters

Melt chocolate and butterscotch chips in a pan, then stir in the peanuts and crushed potato chips. Drop by teaspoonfuls onto wax paper and allow to cool.

Chocolate Nutty Bars

Heat oven to 350°. Mix flour, sugar, cocoa, and salt. Cut in butter until crumbly. Stir in one beaten egg. Press into 9x13 pan. Bake 25 minutes. Mix milk, one egg, and flavoring. Stir in pecans. Pour over crust and spread. Bake 25 minutes or until brown. Cool in pan on wire rack. Cut into squares.

Chocolate-Pecan Meringue

Beat egg whites, salt and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Fold in chocolate, pecans and vanilla. Drop mixture by heaping teaspoon 2” apart onto parchment-lined (foil will work) cookie sheets. Bake at 300° for 25 minutes. Remove from parchment using a sharp spatula and cool on wire racks. Store in air-tight containers. Yield: 3 dozen.

Chocolate Sheet Cake

Sift together flour and sugar. Mix oleo, cocoa and water in pan and bring to a rapid boil, then let cool. Pour mixture over flour/sugar, mix and blend. Add buttermilk, eggs, soda, cinnamon, and vanilla. Mix and pour in greased pan. Bake 15 minutes at 400°.

Christina Cookies

Christmas Cookies

Measure oatmeal and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 10 minutes at 375°. Makes 112 cookies.

Christmas Crunch

In heavy 2 qt. pan over medium heat, boil together sugar, syrup and 1/4 C water, stirring occasionally. Stir in margarine or butter. Set candy thermometer in place and continue cooking and stirring until temperature reaches 300° or the hard crack stage (about 20 minutes). Remove from heat. Reserve 1.3 C almonds. Stir in remaining almonds. Immediately pour hot mixture into lightly greased 15-1/2”x10-1/2” jelly roll pan. Cool in pan on rack. To make a chocolate glaze, in small, heavy saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally. Remove from heat and cool slightly. Remove candy in one piece to cutting board. Spread chocolate over candy. Sprinkle with reserved almonds, pressing them gently into chocolate. Set candy aside for 1 hour. Break candy into pieces. Store in layers, separated by wax paper, in tightly covered container to use within 2 weeks. makes 1-3.4 lb. candy (1 oz.=180 cal.; 12g total fat; 0 cholesterol; 90mg sodium).

Christmas Morning Cranberry Bread

Sift together sugar, flour, salt, baking powder and baking soda; cut in shortening. Stir in egg and orange juice, just to moisten. Fold in cranberries and spoon mixture into a generously greased and floured loaf pan. Bake at 350° for 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool on rack for 15 minutes; remove from pan and allow to cool completely. Yield: 1 loaf.

Christmas Sugar Cookies

Cream butter until light and fluffy; add sugar, eggs, and vanilla. Beat thoroughly. Add cream or milk. Sift together flour, sugar, and baking soda. Stir into the bitter mixture. Add 1/4-1/2 C extra flour to make the dough stiff enough to roll out. Chill dough for one hour or more. Roll 1/4” thick on a floured surface and cut out your favorite Christmas shapes. Bake 350° for 8-10 minutes.

Christmas Trifle

Tear cake into 1” pieces and soak in rum. Thaw strawberries. Layer in a pan the cake pieces, strawberries and pudding, making two layers each. Whip together the whipping cream, confectioners sugar and vanilla or almond extract and spread on top of the layers. Sprinkle top with slivered almonds. Refrigerate for at least one hour or more… enjoy!

Christmas Wreaths

Place a sheet of wax paper on counter top. Spray with non-stick cooking spray. Melt butter over low heat. Add marshmallows and melt, stirring constantly. Remove from heat and add food coloring and vanilla until well blended. Stir in cornflakes and coat well. Place pan in a bowl of warm water and keep mixture warm. Working quickly, use 1 teaspoon of mixture dropped on wax paper to make wreath. With buttered hands, form mixture into shape of wreath. Immediately add red hots. Store in an airtight container (May be used as tree ornament or for eating. Will keep about 1 month as cookies).

Church Windows

Melt chocolate chips and butter over low heat and cool. Add chopped nuts and vanilla. Place colored marshmallows in medium sized bowl. Add cooled chocolate mixture and toss. Divide mixture into 2 or 3 rolls. Sprinkle waxed paper with powdered sugar and coconut. Mold mixture into roll, coat with powdered sugar mixture and refrigerate. Slice and use as needed. Will keep refrigerated for several months.

Cinnamon Syrup

Combine all ingredients in heavy saucepan over medium heat. Bring to a boil; lower heat and simmer until syrup is reduced to about 2-1/2 cups. This should take about 45 minutes. Pour, including the cinnamon stick, into sterilized 12 oz. bottle. Cap tightly and refrigerate.

Cocoa-Almond Biscotti

Cream margarine and sugar until light and fluffy. Add eggs, beating well. Mix in syrup. Combine flour and next 3 ingredients; add to batter. Stir in almonds. Divide dough in half; shape each into 9” x 2” log on a greased baking sheet. Bake at 350°F for 30 minutes. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each diagonally into 1/2” thick slices with a serrated knife, using a gentle, sawing motion. Place on ungreased baking sheets. Bake at 350°F for 5-7 minutes. Turn cookies over and bake 5-7 additional minutes. Remove to wire racks to cool.

Coconut-Cheese Custard

Melt sugar in saucepan at medium low temperature. Coat the mold thoroughly. Mix other ingredients in the blender until well mixed. Pour onto mold. Place a square mold inside larger rectangular mold that has been filled with 1 inch of water. Bake at 350° covered with aluminum foil for 40 minutes; then uncover for 20 more minutes. Let cool completely before serving.

Coconut Pom-Pom

Cream margarine, sugar and vanilla until fluffy. Sift flour with salt and add to creamed mixture, blending thoroughly. Shape dough around each pecan half to form one-inch balls. (Chilling the dough makes handling easier). Roll in shredded coconut. Place on ungreased cookie sheet and bake at 325° for 20 minutes.

Cookie Jar Gingersnaps

In large mixing ball cream shortening and sugar. Beat in egg and molasses. Combine flour, baking soda, ginger, cinnamon and salt. Gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side of each ball into sugar. Place with sugar side up on a greased baking sheet. Bake at 350°F for 12-15 minutes, or until lightly browned and crinkly. Yields: 3-4 dozen.

Cranberry Cheese Bars

Preheat oven 350°. In large mixing bowl, combine flour, oats, 3/4 C brown sugar, and butter. Mix until crumbly, reserving 1-1/2 C crumb mixture. Press remainder firmly on bottom of greased 9x13 pan. Bake 15 minutes. In small mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice. Spread evenly over prepared crust. In small bowl, combine remaining 1 T of brown sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until golden brown. Chill. Store covered in refrigerator.

Cranberry-Nut Bread

Preheat oven to 350°. Grease loaf or bundt pan. Combine flour, sugar, salt, baking powder, baking soda, and peels. Cut in shortening. Stir in orange juice. Mix in eggs and cheese. Stir in nuts and cranberries. Pour into pan and bake for 60 minutes or until tester comes out clean.

Cranberry Refrigerator Dessert

Mix together chopped cranberries, banana and granulated sugar. Set this aside while preparing rest of recipe. Place 1/2 crushed vanilla wafers in bottom of 8” x 8” pan. Cream Oleo and confectioners sugar together. Add eggs and beat well. Spread this mixture over crumbs, then top with layer of cranberries and banana. Sprinkle with chopped nuts. Add whipped cream (sweetened) or Kool Whip over cranberries and nuts. Cover with remaining crushed vanilla wafers and chill overnight.

Cream Cheese Brownies

Make brownie mix and pour in a 13 x 9 pan. Mix cream cheese and sugar until smooth. Blend in egg and vanilla. Pour over brownie mix. Preheat oven to 350°. Bake 25-30 minutes.

Cream Cheese Cookies

Cream Cheese Cookies

12 oz. cream cheese

4 C sifted flour

4 sticks butter

2 C sugar

4 egg yolks

2 t vanilla

1 t salt

chocolate chips (optional)

jam/jelly (optional)

Cream butter and cream cheese; add sugar, vanilla, and egg yolks. Slowly add flour and salt. Drop on grease4d cookie sheets by teaspoon. If you wish, separate batter into halves