NOTE: You can use other flavors of jelly powders and make different kinds of fruits. APRICOT BALLS 1 cup chopped dried apricots 1/2 cup chopped dates 3/4 cup arrowroot cookie crumbs 2 teaspoons grated lemon rind 1/2 cup shredded coconut 1/4 cup icing sugar 2 teaspoons brandy extract 2 1/2 to 3 tablespoons orange juice Mix apricots, dates, arrowroot crumbs, lemon rind and coconut. Add sugar and stir until well blended. Combine extract and orange juice; sprinkle over fruit mixture; mix until well blended and ingredients hold together. Roll into balls (1 1/4-inch diameter); roll in additional fruit sugar and ripen overnight in refrigerator. Makes 2 dozen balls. MARSHMALLOW CRISPY TREATS 1/4 cup butter or margarine 1/2 pound (about 32) marshmallows 3) cups rice krispies or similar cereal Melt butter in a 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is well blended. Remove from heat, Add cereal and stir until well-coated with the marshmallow mixture. Use the marshmallow crispy mixture as it is or in any of the following ways: CHOCOLATE CRISPY ROLLS; Shape marshmallow crispy mixture into two rolls about 12 inches long and 1 1/2 inches in diameter. Let stand until hardened. Coat with melted semi-sweet chocolate, Cool, cut into slices. CRISPY ICE CREAM SANDWICH: Press marshmallow crispy mixture very thin in buttered pans. When cool, cut into 3-inch squares. Put together by two’s with a slice of ice cream between. CRISPY CHOCOLATE TREATS: Melt 2 squares (2 ounces) unsweetened chocolate with the marshmallows. Shape as desired. CRISPY PEANUT BUTTER TREATS: Blend 1/4 cup peanut butter with marshmallow mixture before adding cereal. Shape as desired. CRISPY PEANUT TREAT: Add lcupchoppedor whole peanuts with the cereal. Shape as desired. CRISPY PEPPERMINT CANDY TREATS: Add 1/2cupcrushed peppermint stick candy with the cereal. Shape as desired. CRISPY TROPICAL TREATS: Add 1 cup shredded coconut and 1/2 cup chopped nuts with the cereal. Shape as desired. NANAIMO BARS 1/2 cup butter or margarine 1/4 cup white sugar 1 egg 5 tablespoons cocoa 2 cups graham wafer crumbs (25 singles) — -& cup coconut oe cup chopped nuts — I/4 cup butter m3 tablespoons milk te 4 2 _ tablespoons vanilla custard powder or pudding powder ee i ae cups sifted icing sugar , | ue squares semi-sweet chocolate tablespoon butter — | cup | Ww ite sugar, egg and cocoa. Pla stir until the mixture looks li eat and add crumbs Ci sugar to make a smooth mixture, oconut and nuts. F % Cream 1/4 cup butter, milk, custard powder and icing Spread over the base. Melt the chocolate and butter over hot water. Spread over the custard powder-icing sugar mixture. Chill and keep in the refrigerator. : OH HENRY SLICE 1 cup brown sugar 1/2 cup butter 1/2 cup milk 1 cup finely crushed graham wafers 1 cup chopped walnuts 1 cup fine coconut A few maraschino cherries Whole graham wafers Butter icing Bring brown sugar, butter and milk to boil and boil 1 minute after it cannot be stirred down. Take off heat and add crushed graham wafers, walnuts, coconut and a few chopped cherries. Cover bottom of a pan with whole graham wafers and pour above mixture on top. Cover with whole graham wafers and ice with butter icing while still warm. GRAHAM WAFER CHOCOLATE BARS 1/2 cup butter x cup icing sugar 1 large egg yolk 1/2 _ cup coconut 1/2 cup chopped walnuts Squares semi-sweet chocolate, melted 1 teaspoon vanilla 1 egg white, beaten stiff Whole graham wafers Line an 8 x 8-inch pan with graham wafers. Cream butter. Beat in egg yolk and melted chocolate. Add icing sugar, coconut and walnuts. Add vanilla. Beat thoroughly. Fold in stiffly beaten egg white. Spoon over the wafers. Sprinkle 2 or 3 crushed wafers on top. Chill. Cut into squares. Storeinrefrigerator, = PEANUT BUTTER BALLS 1/2 cup peanut butter 1/2 cup icing sugar 1/2 cup chopped walnuts 1/2 cup chopped dates Combine ingredients and form into balls, Melt semi-sweet chocolate over hot water. Use 2forksand dip balls in chocolate. Place in small-sized paper cups to serve. PEANUT BUTTER BALLS 1 teaspoon butter 1/3 cup peanut butter 1 cup sifted sugar 5to6 cherries + qua res semi-sweet t chocolate, melted 2 pe 1 ip chopped nuts - be together pate peanut butter, icing sugar and rries, Roll in palm o: “a until it can be rolled into balls, oll. bal in melted choco: WA NUT BALLS. inill: eal pound package) et ee ee es