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Date Nut Roll

1 c white sugar     --Boil 2 minutes, stirring til sugar dissolves.
½ c milk
½ c chopped dates    --Add and cook to soft ball stage (238° on
½ c chopped walnuts    candy thermometer.
1 Tbsp butter or margarine  --Add and stir until candy begins to
                              hold shape.  Roll in wet dish towel.
                              Chill and slice.

Frosting for Decorating Cakes

2 lbs powdered sugar          Blend together well, beat for 5 minutes
2/3 c Crisco
½ c water                     Keeps well in refrigerator or freezer.
½ tsp flavoring

Never Fail Candy for Mints

2 oz Philadelphia Cream Cheese (room temperature)
¼ tsp peppermint flavoring
½ lb powdered sugar

In small mixer bowl, blend cream cheese til smooth, add sugar a
little at a time, mix in flavoring and food coloring.  Knead by
hand utnil like pie dough.  Roll into small balls (size of marbles).
Dip in granulated sugar and press into mold.  Unmold at once and
place on wax paper to dry.

**after using, rinse molds.  DO NOT let molds come in contact with
grease or detergent, as it will ruin molds.

(200 mints --use 8 oz cream cheese & 2 lb powdered sugar.)

Rice Krispie Bars

1/4 c butter                                 Melt together in double
½ package large marshmellows or 3 c small    boiler.
5 c rice krispie cereal -------Add and mix well.

Press into greased pan and cool.  Can add chocolate chips or coconut

Sour Cream Penocha

1½ c white sugar           --Combine in heavy 3 qt pan.  Stir over
1½ c brown sugar             low heat til sugar is dissolved.  Boil
¼ tsp salt                   over medium heat, stirring gently til
¼ tsp soda                   it reaches soft ball stage (238° on
1 c sour cream               candy thermometer.)  Remove from heat &
1 Tbsp dark syrup            add butter & vanilla.  DO NOT STIR.
2 Tbsp butter                Leave thermometer in pan, cool mix,
1 tsp vanilla                without stirring, to 110°.

Beat with spoon until mixture loses its gloss and becomes creamy.
Quickly spread candy in greased 8"x8"x2" pan.  Mark into squares
and let set.  Makes 1½ lb.