Sweet Marie Bars

Melt:

2 tsp. vanilla
1 c. peanut butter
1 c. corn syrup
1 c. brown sugar
2 tsp. butter

Add:

1 c. peanuts
4 c. rice crispies 

Stir until melted. Add remaining ingredients. Place into 9 x 13 pan and ice with chocolate icing when firm. Cut into squares.....enjoy.

Marshmallow Squares

 1 c. Eagle Brand Milk
1 tsp. vanilla
1/3 c. marachino cherries
120 mini marshmallows
2 c. graham cracker crumbs
2 1/2 c. cocoanut 

Sprinkle bottom of 9 x 13 pan with cocoanut. Mix above ingredients, press into pan, sprinkle cocoanut on top. Refrigerate 24 hours before cutting into squares.

Mom's Shortbreads

1/2 c. cornstarch
1 1/2 c. flour
1/2 c. icing sugar
1 c. butter 

Sift flower, cornstarch, icing sugar. Blend butter into dry ingredients.

Cut with cookie cutters, decorate as desired. Place on ungreased baking sheets.

Bake 300 degrees 20-25 minutes

Easy Festive Fudge

10 squares Semi Sweet Chocolate Squares quartered
1 can sweetened condensed milk
1 c. chopped pecans or walnuts 

Partially melt chocolate squares in microwave on medium power for 3 minutes. Stir until chocolate is completely melted and smooth. Stir in nuts and spread into greased or foil lined 8 inch pan. Chill until firm.

For a variation:

set aside 1/3 c. sweetened condensed milk from one can
Prepare fudge as above with remaining condensed milk. Partially melt 4 squares White Chocolate Squares with reserved condensed milk in microwave on medium for 2 minutes. Stir until completely melted and smooth. Spread carefully over dark fudge in pan. Chill until firm

It melts in your mouth!

- 8 cups warm espresso or strong coffee
- 24 - 36 savoirdi biscuits (lady fingers)
- 5 egg yolks
- 50 g vanilla sugar
- 500 g mascarpone cheese/cream
- 2 - 5 tbsp Kahlua or Tia Maria or Irish Cream (optional - depending on how potent you want it!)
- 3 tbsp cocoa

Prepare espresso coffee and put aside. In a deep bowl, beat egg yolks and sugar until foamy. Blend in mascarpone and liqueur and continue beating for a few minutes. Dip biscuits into coffee (not too long or they’ll fall apart!) and line bottom of glass oblong dish with a row of biscuits. Spread a layer of mascarpone mixture over the layers of biscuits. Sprinkle cocoa over cream. Add another layer of biscuits, cream and cocoa. Refrigerate for at least one hour but this dessert can even be prepared a day or two in advance and it will taste better as all the flavours will blend together.

Candy Cane Cheesecake

1 c Graham cracker crumbs
3/4 c Sugar
1/4 c Melted butter plus
2 tbsp Melted butter
1 1/2 c Sour cream
2 ea Eggs
1 tbsp Flour
2 tsp Vanilla
16 oz Cream cheese, softened
1/2 c Coarsely crushed candy canes
Whipped cream, chocolate
Leaves, and more coarsely
Chopped candy canes

Preheat oven to 325. Blend graham cracker crumbs, 1/4 cup sugar, and 1/4
cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably
overnight.

TO DRESS IT UP: 
I take hershey chocolate and melt it...pour it into a leaf
mold and chill...
The chocolate leaves will form the petals of a poinsettia flower, with the
crushed candy canes in the very center.

Peppermint Meringue Cookies

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
2 peppermint candy canes, crushed

In a mixing bowl, beat egg whites until foamy.  Sprinkle with salt and cream of tartar; beat until soft peaks form.  Gradually add sugar, beating until stiff peaks form, about 7 minutes.  Drop by teaspoonfuls onto ungreased foil or paperlined baking sheets.  Sprinkle with the crushed candycane.  Bake at 225 degrees for 1 and 1/2 (one and a half) hours.  Turn off heat, leave cookies in the oven with door ajar for at least 1 hour or until cool.  Store in airtight container.  Makes 3 dozen.