NANAIMO BARS (Unbaked)

1/2 cup butter 1 egg

1/4 cup sugar 2 cups graham cracker crumbs
9 tbsp. cocoa 1 cup coconut

1 tsp. vanilla 1/2 cup chopped walnuts

Place softened butter in bowl. Add sugar, cocoa, vanilla and egg. Set
bowl over pan of boiling water, Stir until butter has melted and mixture
resembles custard. Combin~ crackers, coconut and nuts. Blend well. Add
to custard mixture. Pack evenly into 9" square pan, Spread with the
following:

Special Icing:

1/4 cup butter 2 tbsp. vanilla custard powdér
3 tbsp. milk 2 cups sifted icing sugar

Cream butter, Add milk that has been combined with custard powder, then

blended with icing sugar. Spread over chocolate base and let stand 15

minutes or more to harden. Melt 4 squares semi-sweet chocolate with

1 tbsp. butter and spread over custard icing. Cool and cut into bars,

Note: Two plain milk chocolate bars may be used instead of the four
squares of semi-sweet chocolate.

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FROSTED MOLASSES CREAMS

Yield: 100 pieces Temp: 350° Time: 15-20 mins.
Place in Blender or Mixer: Sift into a bowl:

1 cup molasses 4 cups flour (sifted)

2 eggs 1/4 tsp. salt

1 cup shortening 2 tsp. cinnamon

1 cup sugar 1/2 tsp. ginger

1 cup warm water 2 tsp. soda

Keep the mixer going as you add the ingredients one at atime in the order
given and keep it going until they are well mixed. (If you use a blender,
stop the motor as you add each new ingredient, then turn it on for a few
seconds to mix). Stir in the dry ingredients, Turn into two large, flat
pans (jelly roll pans 103 x 153) and bake. Cool and frost with the following
icing:

Outer rind of 1/2 orange 3 tbsp. soft butter
few grains of lemon rind 1 egg yolk
2 tbsp. lemon juice dash salt

2 tbsp. orange juice

Mix until smooth and add gradually about four cups of confectioner's sugar.
Spread on cake, cut in bars and serve, Cut in 3" x 1" pieces.

* KF K K KK K K K K KK K K K K

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