1. COCONUT CHEWS “The very thing for the cookie jar.”

1 package Robin Hood Golden
Cake Mix (regular size)
Y2 cup soft shortening
1 egg
Yo cup chopped maraschino cherries
1 cup shredded coconut

Preheat oven to 375°F., moderate.
Add shortening and egg to cake mix and

mix until well blended, about 2 minutes.
Stir in cherries and coconut.

Drop by teaspoonfuls, 2 inches apart,
onto ungreased cookie sheets.

Bake about 12 minutes. Remove to wire.

rack while still warm.
Yield: 3 dozen

2. APPLESAUCE CAKE “Satisfying, spicy, moist cake”’

1 package Robin Hood Honey
Spice Cake Mix (regular size)
Ya teaspoon baking soda
1 cup unsweetened applesauce
Ya cup chopped nuts
Ya cup seedless raisins

Preheat oven to 350°F., moderate. Line
bottom of 8’’ or 9’’ square pan with
waxed paper.

Add soda to cake mix and prepare accord-
ing to package directions substituting 1
cup applesauce for 74 cup water. Stir in
nuts and raisins just before turning into
pan.

Bake about 50 minutes. Remove from
pan. Just before serving, top with apple-
sauce and garnish with walnut halves.

3. CRANBERRY MERINGUE CAKE “ You'll be proud to serve this one”

1 tablespoon sugar
1 tablespoon cornstarch
1% cups whole cranberry sauce

Ya cup crushed pineapple

1 tablespoon lemon juice

1 packet (2 package) Robin Hood

Family Size Golden Cake Mix

2 eggs, separated

4 tablespoons sugar
Ya cup slivered almonds

Mix sugar, cornstarch, cranberry sauce,
pineapple and lemon juice. Pour into

greased 8’’ square baking dish.

Mix 1 packet of cake mix using 2 egg
yolks instead of one whole egg and re-
serving whites for meringue. Pour cake
batter over cranberry mixture. Bake in
moderate oven, 350°F. for about 40
minutes.

Beat egg whites until frothy. Add sugar
very gradually while continuing to beat
to a soft peak. Spread on cake. Sprinkle
slivered almonds on top and return cake
to oven for a few minutes to brown.

COCONUT CRUMB TEA SQUARES “Something new for the tea party”

1 package Robin Hood Golden
Cake Mix (regular size)

2 tablespoons sugar

3 tablespoons softened butter
Ya cup shredded coconut

1 egg
Vz cup water

1 teaspoon vanilla
V2 cup jelly

Combine 1 cup Robin Hood Golden
Cake Mix and sugar. Blend in butter until

mixture crumbs. Stir in coconut and set
aside.

Add egg, water and vanilla to remaining
cake mix. Beat thoroughly about 2
minutes by hand or 114 minutes at med-
ium speed on electric mixer. Pour batter
into greased and lightly floured 13’’ x
9’’ x 2’’ pan. Bake in moderate oven
(375°F.) for 15 minutes.

Spread jelly evenly over cake. Sprinkle
crumb mixture on top. Return to oven
and bake for 15 minutes.

Makes 12 squares.