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CHOCOLATE YUM SLICE — E. Chinn

1/2 cup butter 2 cups coconut or walnuts or
1 cup icing sugar 1 cup of each
2 eggs 12 graham wafers
1-1/2 squares unsweetened Vanilla to taste
chocolate

Cream butter and sugar, add egg yolks, melted chocolate and vanilla. Then add stiffly
beaten egg whites, coconut and walnuts. Spread mixture over nine whole graham
wafers. Crush remaining 3 wafers and sprinkle on top. Refrigerate until firm.

BUTTERSCOTCH OAT SQUARES — Merle Kubas

2 cups rolled oats 1/2 cup melted butter
1 cup brown sugar (packed) 1/2 tsp vanilla

Combine oats and sugar. Add melted butter and vanilla. Spread evenly in an
ungreased 9” x 13” pan. Bake at 375° for 10 — 12 minutes. Squares will be soft but
harden on cooling. Allow to cool 5 minutes before cutting. Allow to cool completely
before removing from pan.

PINEAPPLE SLICE — _ Steffie Hykawy

FILLING:
1 tsp crushed pineapple 1/2 tsp vanilla
2 tbsps cornstarch 1 tbsp butter
2 tbsps white sugar

Cook until thick.

CRUMBS:
2 cups flour 1 tsp baking powder
1/2 tsp salt not quite 1/2 cup butter
1 cup brown sugar 1 egg

Place crumbs on bottom of 8” x 8” pan leaving some for top. Spread on the filling,
cover with rest of crumbs. Bake at 325° for 30 minutes.

O HENRY BARS — Dorothy Powell

(a) 1 cup brown sugar (b) 1 cup crushed graham wafers
1/2 cup milk 1 cup walnuts
1/2 cup butter 1 cup coconut
1/4 cup chopped red glazed
cherries

Combine (a) ingredients and bring to boil and add quickly to (b). Place whole graham
wafers on bottom of 7” x 11” x 1/2” pan. Pour mixture of (a) and (b) over wafers. Place
more wafers on top of mixture. Cover with very thin icing. Chill before cutting.

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