COCONUT-PECAN SQUARES

Cream % cup butter and % cup brown sugar. Add 1 cup flour and
a pinch of salt and mix well. Press into a greased 8’x8” square
pan. Bake at 350° F. for 20 minutes. While baking, beat 2 eggs
till frothy. Gradually add lcup brown sugar and beat till stiff.
Add 1 cup chopped pecans and % cup fine coconut which has been
tossed with 2 tbsps. flour. Spread over baked mixture. Bake in
350° F. oven till well browned (about 20 minutes). Sprinkle with
confectioner’s sugar when cool. Cut in squares.
—Mrs. Mary Anderson.

LITTLE DREAMS (UNCOOKED)

Mix: 1 cup icing sugar, % cup butter and cream well. Beat yolk
of 1 egg and add to above, Beat well. Add:

% cup coconut A little salt

1% cup broken walnuts 3 red cherries (cut)

% tsp. vanilla

Grease 8’x8” pan and line with unbroken graham crackers. Beat
white of egg and fold into first mixture. Spread on top of crackers.
Sprinkle with cracker crumbs. Place in refrigerator a short time
to set. These squares keep best in refrigerator.

—Mrs- Doreen Asquin, Calgary.

EERMITS
1 cup brown sugar 1 cup walnuts
% cup melted butter 1 cup flour
1 egg, well beaten % tsp. baking soda
2 tbsp. milk 1% tsp. each ntumeg, cloves,
% cup chopped raisins cinnamon

Crop from spoon on greased cookie sheet. Bake in 400° F. oven

for 10 minutes,
—Mrs. Ruby Polych.

JIFFY BROWNIES

6 oz. pkg. semi-sweet 14 oz. can sweetened
chocolate chips condensed milk

1 and 2/3 cups graham % cup shredded coconut
wafer crumbs % cup chopped nuts

% tsp. salt

Melt chocolate in top of double boiler. Combine with remaining

ingredients. Spread mixture in lightly greased 8” square pan.

Bake in 375° F. oven about 30 minutes. Cut while still warm.
—Mrs. Ann Wilton.

PINEAPPLE BARS

1 cup sifted flour 1 tbsp. pineapple juice
1 tsp. salt % cup butter
% tsp. baking soda 1 cup quick cooking’ rolled
% cup light brown sugar oats
(packed) 1 cup crushed pineapple
(drained)

Sift together flour, soda and salt in a bowl. Add rolled oats, sugar
and mix well. Cut butter into dry ingredients, add pineapple and
juice. Mix thoroughly. Spread the mixture in a 7’x11” cake pan
and bake at 350° F. for 30 minutes. Combine % cup icing sugar
with 1 tbsp. of pineapple juice. Spread over bars. Makes 1%
dozen bars.

—Mrs. Liane Asquin.

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