55
PEANUT BUTTER SQUARES Phyllis Waardenburg
1/2 ce. margarine 2 (6 oz.) pkg. butterscotch chips

1 ce peanut butter 2 ce miniature marshmallows

Melt margarine, peanut butter and chips. Remove from stove
and add marshmallows. Put in greased square pane. Chill and cut
in squares. ;

UNBAKED SQUARES Phyllis Waardenburg
2 eggs : 1 c. brown sugar

1 ce margarine 5 Ce graham wafer crumbs

2 tspe vanilla Coconut

2 T. cocoa |

Mix eggs, margarine, vanilla, cocoa and sugar and heat (do
not boil). Take off stove and add graham wafers. Put into
square pan and chill. Frost with chocolate frosting and sprinkle
with coconute Cut into squares. Refrigerate.

BUTTER PECAN TURTLE COOKIES Linda DeJong
BASE: 7
2 ce flour l ce firmly packed brown sugar

1/2 ce butter

CARAMEL LAYER:
2/3 ce butter 1/2 ce brown sugar

l ce pecan halves 1 ce milk chocolate chips

Preheat oven to 350°. Combine base ingredients until fine
crumbs. Pat firmly into 9 x 13 inch pan. Sprinkle pecans over
crust.

Prepare caramel layer by combining in a heavy saucepan and
cook over medium heat, stirring constantly. Then pour over
pecans, evenly. Bake at center of oven 18 to 22 minutes or until
light golden brown. Remove and sprinkle with chips. Allow chips
to melt 2 to 3 minutes. Swirl for a marble effect. Cool and
cut into bars.

An old-timer remembers when a pie was set on the
windowsill to cool, not thaw!