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BUTTERSCOTCH KISSES Trisha Buller

2 eggs, well beaten lc, chopped dates 2 Tbsp. milk

le. firmly packed brown 1/2 c. chopped drained 2c. lightly crushed
sugar maraschino cherries flaked bran cereal

lc. butterscotch chips 1/2 c. chopped walnuts 1/2 ec. icing sugar

24 red maraschino cherries

Combine eggs and brown sugar in a saucepan, Mix well. Stir in butterscotch chips,
dates, cherries, walnuts and milk, Cover over medium heat until thick, about 8 to 10
minutes, stirring often. Remove from heat. Cool for lhour. Stir in cereal, Drop
from teaspoon into icing sugar. Coat hands with sugar and shape each piece into a
ball, Coat well with icing sugar. Place on cookie sheet. Make indentation on top
of each with thumb, Press D2 a cherry into top. Chill until firm. Makes 4 dozen
kisses. To keep firm store in refrigerator.

CHOC-CHERRY BONBONS Tanya Buller
le. icing sugar lc. finely chopped toasted 24 well drained maraschino
1/2 c. cocoa almonds cherries
1/2 ec. margarine l tsp. almond liqueur OR finely chopped almonds
1/4 tsp. almond extract Maraschino cherry pieces

Sift together icing sugar and cocoa. Melt margarine in a saucepan, Continue cooking
until margarine is hot and bubbly. Remove from heat, Blend cocoa mixture, nuts,
almond liqueur or almond extract into hot margarine, Shape small spoonfuls of

cocoa almond mixture around a cherry and roll with hands to coat smoothly. Dip in
chopped toasted nuts and garnish with a piece of cherry. Chill until set. Store in
refrigerator. Makes 24 candies,

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