% hee pen and peeled a cup a af APRICOT
ind of 2 orange cup salted pecans

Y2 pound dried apricots Y) cup confectioners’ sugar, sifted PATTIES

Blender-chop orange, rind and apricots. Pour into saucepan, add sugar and cook

about 30 minutes. Cool. Blender-chop pecans. Add to cooled apricot mixture and

mix well. Shape into 1” roll and place in freezer for about 1 hour. Cut into thin

slices and coat with confectioners’ sugar. Store in cool place.
Yield: about 36 patties

4 squares unsweetened chocolate, ” cup hot sited FUDGE
cut into pieces teaspoon vanilla extract
1 cup sugar 1 tablespoon soft butter BALLS

Put all ingredients into OSTERIZER container, cover and process at BLEND until
thick and creamy. Pour into refrigerator container and refrigerate overnight. Shape

into %4” balls, roll in finely ground nuts or toasted coconut.
Yield: about 4 dozen balls

VARIATIONS: For Rum Balls, substitute rum flavoring for vanilla extract. For Choc-
olate Mint Balls, add 2 or 3 drops of essence of peppermint.

1 cup pecans Yq teaspoon salt DATE ROLL
V2 pound pitted dates

Blender-chop nuts, empty into a mixing bowl. Blender-chop dates, a cup at a time,
using cold water to cover dates and draining well after chopping. Add dates and salt
to nuts, knead with hands until thoroughly mixed. Form into a 1” roll. Roll in gran-
ulated sugar. Wrap in waxed paper and refrigerate 24 hours. Cut into thin slices.

_ Yield: about 2 dozen slices

21 cups vanilla wafer crumbs Yq cup light corn syrup RUM BALLS
(about 1 Ib.) Yq cup rum
1 cup pecans Confectioners’ sugar

2 tablespoons cocoa

Blender-crumb vanilla wafers. Empty into large bowl. Blender-chop nuts. Add to
crumbs. Add cocoa, syrup and rum and mix well. Coat hands with confectioners’ sugar
and roll mixture into balls 4%.” to 34” in diameter. Refrigerate for about 1 hour, then

roll in confectioners’ sugar.
Yield: about 4 dozen

1 cup sugar Yp cup soft butter EASY
Y2 cup light cream 1 teaspoon vanilla extract VANILLA SAUCE

Put all ingredients into OSTERIZER container, cover and process at BLEND until
smooth. Serve as a hot sauce, or flavor with rum if desired for rum sauce.
Yield: 2 cups

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