BUTTERSCOTCH SQUARES - Mrs. Verna Bregeda
1/2 c. butter or margarine 1 pkg. miniature white
1c. peanut butter marshmallows
1 pkg. butterscotch bits or 1/4 c. chopped nuts,
p 5; (120z) chocolate chips (optional)
or 1/2 pkg. mint chips &

1/2 pkg. chocolate chips

Melt first 3 ingredients indouble boiler, then cool. Add pkg.
marshmallows and chopped nuts. Sprinkle pan with mixture of
coconut and graham wafer crumbs (can be sprinkled on top
of square also).

MARSHMALLOW SQUARES Jenny Humphrey
Shortbread Base: 2c. granulated sugar

3/4 c. butter 1/2 c. warm water

1/3 c. brown sugar 1/2 c. finely cut maraschino
11/2 c. all purpose flour cherries

Marshmallow Layer: 1 tsp. almond flavoring

2 envelopes gelatin red food coloring

1/2 c. cold water

Cream butter and brown sugar. Stir in flour until mixture
forms a bell or dough. Reserve a small portion to roll and cut
into shapes for decorating e.g. hearts for Valentines Day, bells
for Christmas. Press rest into 9x13 pan. Prick well. Bake
at 325 degrees for 30 minutes until golden. Soften gelatin in
cold water. Combine sugar and warm water in pan. Boil 2
minutes. Dissolve gelatin in this mixture. Pour into a deep

bowl and beat until very stiff. Add coloring, flavoring and cherries.

Pour over shortbread. Decorate.

WHITE CAKE Sarah Morrison
1c. sugar Icing:

1/2 c. butter or margarine 1/4 c. butter

2 eggs 2c. icing sugar

1c. milk 2 tsp. cocoa

2c. flour water

4 Tbsp. baking powder
1 tsp. vanilla

Cream sugar and margarine. Addeggs. Sift flour and baking
powder together. Add to sugar, margarine, eggs alternately
with milk. Add vanilla. Bake in 350 degree oven for about
35 minutes. Add icing sugar and cocoa to butter for icing. Add
enough water to make icing the desired texture.

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