Turtles
2 7-0z. pkg. vanilla caramels
1% T. butter

Y2 |b. pecan halves

salt
1 cup milk chocolate chips
1 t. paraffin wax — optional
2 T. butter

Place caramels in double boiler with 1/2 T. butter, cover and melt. Heat oven to
300 deg. F, put 2 T. butter in dish in oven. Add pecans, sprinkle with salt, toast,
then cool. Arrange pecan halves in groups of three on wax paper. Spoon some
caramel mixture on top of each group. Melt chocolate chips and wax mix. Spoon
over turtles on waxpaper. Let harden.

Mrs. Lucille Gagnon
Ste. Rose, Man.

Chocolate Mint Wafers

4/3, cup butter
34, cup cocoa

1 cup sugar (2 brown)

1 egg
Y4 cup milk

2 cups flour
Ya t. salt
Y2 t. baking soda

1 t. baking powder

Cream butter, sugar. Mix cocoa with above. Add egg, beat. Add dry ingredients
to batter with milk. Roll out dough, cut with oblong cooking cutter. Bake at 375 for
approx. 10 mins.
Put together with following filling:

2 cups icing sugar
Ya t. salt
Y2 t. pepperment or '/2 t. almond flavoring

4 T. cream

Mrs. Karen Finney
Cayer, Man.

Chocolate Brownies
Y2 cups butter
1 cup brown sugar
1 egg
2 T. cocoa
1 pinch salt
1 t. vanilla
Boil all this 1 min. Break into size of nickles 24 graham wafers. Crush 1 cup
walnuts. Combine all ingredients together and mix. Spread evenly into a 9x10 pan.
Cool and ice.
Mrs. Cecile Gamache
Laurier, Man.

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