Microwave in increments of 30 seconds the margarine and marshmallows. Don’t let them get too hot or cookies will be hard. Add food coloring. Pour over corn flakes. Drop onto waxed paper and press centers with wet thumb. Add one cinnamon candy per wreath. Makes about 10-12 wreaths.
Make brownies according to package instructions, adding nuts. Cook in 15 x 18 pan or as close as you can get to that. Be sure not to over bake. They should be
chewy. Cool and freeze for at least one hour. Spread with peanut butter. Freeze for at least one hour. Mix chocolate chips, cream and Grand Marnier in a double boiler. Heat until chips are melted. Spread over frozen peanut butter layer. Freeze again. Thaw for one hour. Cut and serve.
Cream butter and cheese. Add mustard, salt, and chives. Add flour.
Knead until thoroughly mixed and roll able. Roll into log and cut off ¼” slices. Bake 375 degrees for 7-8 minutes.
Make a crumb crust for a 9” spring form pan. Use any crumbs, but Holland Rusks are good. Bake crust 10 minutes and cool. Mix cheese, eggs, sugar, vanilla and cinnamon. Pour into crust and bake at
350 degrees for 30-40 minutes. Cool for 20 minutes. Mix sour cream, sugar and
vanilla. Pour on top of cheese cake. Return to oven for another 10 minutes. Cool and refrigerate.
Crust:
1 box graham crackers, plain, not honey, use two out of three packages, roll into crumbs
Mix and pat 2 inches high and on bottom of spring form pan
Beat cheese till fluffy,then add eggs, sugar, vanilla, in order. Whip together sour cream, vanilla, and sugar and then fold into cheese. Bake in a greased 9” spring pan at 375 degrees for 40-50 minutes.
Cream butter and sugar. Add egg and almond and vanilla. Slowly add flour. Divide dough and color ½ red. Roll dough into little strips with your hands
and twist into candy cane shapes. Bake at 375 degrees for 8-10 minutes.
Cream the above ingredients and when kind of blended, add 2 egg yolks. Roll into balls, indent and add jelly/jam/a nut/whatever and bake at 375 degrees for 10 minutes.
Melt chocolate and shortening. Sift flour, baking powder, and salt. Cream eggs, sugar and vanilla. Mix all together and bake at 350 degrees for 30-35 minutes.
Beat eggs and milk. Add butter, vanilla and salt.
Pour over bread. Bake 350 degrees for 50 minutes.
Blend butter with sugar. Add egg yolks one at a time beating after
each addition. Blend in brandy and almonds. Line a stainless steel mixing
bowl with wax paper. Layer angel food cake into 3 or 4 horizontal slices.
Place one slice in bowl, cover with some of the butter mix. Repeat layering cake slices with butter mix. End up with a cake slice. Chill overnight. Turn out on a silver tray.
Frost with: