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Show DECEMBER 9, 1986 L, FRUIT SALAD BOILED RAISIN CAKE GOOD SUGAR COOKIES IV2 cup powdered sugar 1 cup margarine 1 egg 1 tsp. vanilla 2 tsp. almond flavoring 2 Vi cups flour 1 1 tsp. soda tsp. cream of tartar cup shortening 1 2 cup sugar 1 tsp. cinnamon 1 tsp. nutmeg 14 tsp. cloves and allspice 2 tsp. salt 3 cups flour 1 level tsp. soda 1 pkg. nuts CATHEDRAL WINDOW COOKIES heat. Stir in 2 beaten eggs, vanilla large pkg. chocolate chips and nuts. Pour over colored marVi stick margarine shmallows. Take 4 sheets of waxed 2 eggs, beaten V2 c. nuts Sprinkle powdered sugar paper. chopped 1 over paper. Roll dough in paper large pkg. colored miniature 1 Melt chips and oleo over low V 1 tsp. soda 2 cups sugar 4 cups flour (about) 2 tsp. baking powder tsp. flavoring of choice cup sour or buttermilk Cream shortening and sugar, add eggs, and beat well. Put remaining dry ingredients in sifter, and sift in 1 2 cup maraschino cherries Cook raisins in 3 cups boiling water for 10 min. Add sugar, shortening, spices and cook for ten min. Add soda before taking from heat. Let cool. Add salt and a little flour. Add eggs then rest of flour. Bake at 325 degrees for hour. Makes a delicious fruit cake. Just add your fruit. (use powdered sugar sparingly). Store in refrigerator 4 to 5 hours or overnight. Slice. Very pretty candy, especially at Christmas. 1 COCOLATE BOX DESSERT Vi cup sugar 15-1- lb. butter rack. Dust with confectioners 4 eggs 2 tsp. vanilla sugar. Combine honey and chopped peanuts. Spoon into depression in cookies. Store in tightly covered container. Makes 1 2 dozen cookies. about 1 2 eggs HOLIDAY PEANUT COOKIES Place apart on ungreased baking sheet. Make a depression with wooden spoon handle or index finger in center of each ball. Chill until firm. Bake in a 350 degree F. oven for 7 minutes or until very lightly browned. Cool on cup butter, softened ! cup sugar 1 egg yolk 1 cup flour 1 tsp. grated lemon rind Confectioners sugar 3 Tbsl. honey V2 cup finely chopped peanuts Cream together butter and sugar until light and fluffy. Beat in egg yolk. Blend in flour and lemon rind until well mixed. Chill dough 30 balls. minutes. Form into 18 V cup shortening SUGAR COOKIES 2 eggs FOR PAINTING V2 pkg. pecans, whole pkg. miniature marshmallows Seed pomegranates, add bananas, pecans. Put together in bowl. The night before put 1 pint whipping cream and marshmallows in a quart jar and put in fridge to soften. Do not make salad too far ahead. Beat cream mixture until fluffy, not stiff. Fold in with fruit mixture. 1 V Mix all ingredients and knead. Chill for 3 hours. Slice thinly and bake at 373 degrees for 10 minutes. marshmallows 1 tsp. vanilla 4 to 6 pomegranates 3 large bananas lb. raisins 3 cup boiling water 1 tsp. salt squares chocolate or 2 cup cocoa 1 cup nuts chopped 1 lg. pkg. vanilla wafers Cream butter and sugar. Add whipped egg yolks. And melted chocolate, vanilla, salt and nuts. Fold in stiffly beaten egg whites. Put in layers with wafer in bottom of pan, then chocolate mixture and another layer of wafer ending up with chocolate mixture on top. Top with whipped cream and cherry. 4 2 '. Stir, add part of the milk, more flour, and more milk until all has been used. Flavor. Place dough in the frig for at least 2 hours, and preferably over night. Chilled cookies roll more easily and are more delicate. Bake about 7 minutes at 350 degrees. Paint with food coloring being careful to use different brushed for different cookies. FIRST NATIONAL BANK OF LAYTON Presents... For Your Banking Convenience -- Enjoy 24 hour banking convenience thru the Magic of Merlin" The employee. 24-ho- ur Located at the Main Office Drive-U- p FAIRFIELD LAYTON HILLS fsSTriJg BRANCH MAIN BRANCH BRANCH or . u.i.i.. j,j. . u . i.m .w .. i ii.t M U t i, t ; 1.! M t f , , i . , ' U Mi M1 J !' |
