MARSHMALLOW SLICE — Steffie Hykawy

3/4 cup butter or margarine
3-3/4 tbsps brown sugar
1-1/2 cup flour

Mix above ingredients well and put in an 8” x 8” pan. Bake bottom crust at 350° for
approximately 20 minutes. Cool lower crust before putting marshmallow topping on.

TOP:

1 pkg gelatin soaked in 3/4 cup cold water. Add 3/4 cup granualted sugar and pinch of
salt. Bring to a boil, then simmer 10 minutes (do not stir). Remove from heat, add 3/4
cup icing sugar. Beat until foamy and add 3/4 tsp baking powder, almond and vanilla
extract. Beat until thick and stands in peaks. Put on lower crust. Sprinkle with toasted
coconut or chopped nuts.

CREAM CHEESE DAINTIES — Merle Kubas

1 lb cream cheese 1/2 cup cherries, finely cut
1/2 cup sugar 1 cup desiccated coconut
salt 2 slices pineaple, finely cut

Beat cheese till fluffy. Add sugar, salt, fruits and coconut. Mix well. Roll into 1” balls
and cover with graham wafer crumbs. Keep in refrigerator.

RAISIN SQUARE — M. King

1-1/2 cups brown sugar 1 tsp salt

2 cups flour 1 tsp cinnamon
1/2 cup shortening 1 tsp allspice

2 tsps baking soda 1 tsp vanilla

1 tsp nutmeg

Boil 2 cups raisins in 2 cups water until swollen.
Mix ingredients altogether, then hot raisins then quickly add 2 eggs and mix together.
Bake at 350° for 35 to 40 minutes. Pan size 9” x 13”.

MARZIPAN BARS — Betty Sisterson

Pastry to line 8” pan 2/3 cup rice flour
Raspberry jam 2 eggs

2/3 cup white sugar 1/4 tsp salt

1/2 cup butter or margarine Red and green food colour

Line pan with pastry (thin). Cover pastry with thin layer of jam. Blend butter and sugar
thoroughly and add eggs, beat until light and fluffy. Add rice flour and salt. Beat well.
Colour 1/3 mixture red, 1/3 green and leave the rest. Put small spoonfuls of each
colour alternately over jam to cover. Bake at 375° for 35 minutes. Ice with almond
flavor icing.

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