14 oz. sweetened condensed milk
1 lb coconut, finely ground
2 (3 oz.) package strawberry jello
1 cup finely ground almonds
1 T sugar
1 tsp vanilla

combine milk, coconut, 1 (3 oz.) package jello, almonds, sugar and vanilla, mixing well.  Shape into strawberries.  Roll candies in remaining jello, coating well.  Make leaves with royal icing using decorating tip #67.  Let dry thoroughly and store in covered container.  Yield 6 dozen.

Royal Icing
1 large egg white
1/4 tsp cream of tartar
1 3/4 cup sifted powdered sugar

Combine egg white and cream of tartar in mixing bowl.  Beat at medium speed until frothy.  Gradually add powdered sugar, mixing well.  Beat for 5 minutes or until stiff.  Keep covered when not using.  Yield 2/3 cups.

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1 white cake mix
1 can Coco Casa-cream of coconut
8 oz. Cool Whip
2/3 cup flaked coconut

Bake cake as directed.  Cool completely.  When cool, make holes the size of a pencil around the whole cake.  Pour 1/2 can of cream of coconut over cake and let run into holes.  Mix Cool whip and remainder of coconut cream together.  Add coconut and mix together well.  Spread on cake.  Sprinkle more coconut on top of cake.

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1/2 cup softened margarine
1 cup sugar
1 1/2 cup Hershey’s chocolate syrup
4 eggs
1 14/ cup flour
1 cup chopped walnuts
1 cup chocolate chips

Beat margarine and sugar in large bowl.  Beat in syrup, eggs and flour.  Stir in nuts and chips.  Pour into greased and floured 9 x 13″ pan.  Bake until toothpick inserted in center comes out clean.  Cool completely.  Frost, if desired.

Easy Milk Chocolate Frosting

Melt 3 T margarine in medium pan.  Stir in 2 T cocoa until dissolved.  Add 1 1/2 cup powdered sugar, 2 T milk and 1 tsp vanilla.  Stir until smooth.  Add more milk if necessary to make a soft spreading consistency.  Frost brownies and let set until firm.

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1 white cake mix
1/2 cup mashed strawberries
1 small package strawberry jello
2 T flour
4 eggs
3/4 cup oil

Beat everything except strawberries together.  Then add strawberries and beat well.  Bake in greased and flour pan(s) 35-40 minutes at 350 degrees.

Strawberry Butter Icing
Blend together:

1/3 cup soft butter
3 cups sifted powdered sugar

Stir in until smooth:

3-4 tablespoons crushed fresh or frozen strawberries

Note:  For extra richness, add 1 egg yolk.

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1 cup softened margarine
1/2 cup powdered sugar
1 T vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup chopped nuts

Mix thoroughly margarine, sugar and vanilla.  Work in flour, slat and nuts until dough holds together.  Shape dough into 1″ balls.  Place on ungreased baking sheet.  Bake 10-12 minutes or until set, but not brown.  While warm, roll in confectioners sugar.  Cool. Roll in sugar again.  (About 4 dozen cookies.)

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Boil to soft ball stage:

1 cup margarine
1 cup light Karo syrup
2 cups brown sugar
dash of salt

Remove from heat and stir in 1 can sweetened condensed milk (14 oz).  Cool slightly and pour over 5-6 quarts puffed wheat.

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Cream together:
1 cup sugar
1/2 cup softened butter or margarine

Add:
2 eggs
1 tsp vanilla

Combine:
3 1/2 cups flour
3 tsp baking powder
1/2 tsp soda
1/4 tsp salt

Add flour mixture alternately with 1/2 cup sweet milk.  Chill dough 1 hour.  Roll, cut out into desired shapes and bake until set, about 5 minutes at 350 degrees.  DON’T OVER BAKE.  the secret to these cookies is not to over bake.  Cool and frost.

Cookie Frosting:

Combine:
1/2 cup butter
2 cups powdered sugar
1 tsp vanilla

Add: enough canned milk to bring to a good spreading consistency.  Food coloring if desired.

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“These are great for parties!”

Place a vanilla wafer in each of 24 cupcakes papers set in muffin tins.

Mix together:

2 eggs
1/2 cup sugar
1 tsp vanilla
2-8 oz. packages cream cheese

top each wafer with cream mixture.  Bake 15 minutes at 375 degrees, then let cool.  To peach with cherry pie filling.  Keep refrigerated.

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“Don’t these sound yummy?  A delicious change.”

1 beaten egg
1 cup half and half
1 cup pancake mix
1/4 cup concentrated frozen orange juice (6 oz)

Mix together egg, half and half and orange juice.  Add pancake mix and beat until smooth.  Cook like regular pancakes.

Orange Syrup:

1/2 cup margarine
1 cup sugar
6 oz. frozen orange juice

Cook until mixture comes to a boil, stirring constantly, in sauce pan.  Serve hot on top of pancakes.

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