Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
GRAHAM FINGERS
December 12, 2011 
1/2 cup butter
1 egg
1/2 lb. graham wafers
1/2 cup broken walnuts
1/2 cup sugar
2 tbsp. cocoa
Melt butter in saucepan. Add sugar and cocoa, mixed. Add beaten egg, bring to boil and simmer one minute. Add to crushed wafers and nuts and put in greased pan.
yumm.
COCOA TRUFFLES
1/3 cup cocoa
3/4 cup and 2 tbsp. icing sugar
1/2 cup butter
1/3 cup coconut
Sift together cocoa and icing sugar. Cream butter. Add cocoa mixture and blend well. Take small tsp. of the soft mixture and form into balls. Roll in the coconut, Refrigerate at least 1 hour before serving. Makes about 30 candies.
These are delicious for any kind of party.
PEANUT BUTTER MARBLES
Mix together
1 cup shreddded coconut
1/4 cup peanut butter
1 tsp. vanilla
Take up mixture by tsp. and mold into small balls. Chill in fridge. until very firm.
For variety you can use toasted coconut or you can roll the mixture around a maraschino cherry. The latter can be rolled in melted semi-sweet chocolate, if desired.
PEANUT BUTTER BALLS
Cream:
1/3 cup peanut butter
3 tbsp. butter
Add 1 cup sifted icing sugar
Add 3 handfuls rice krispies.
Form into small balls and roll into this chocolate mixture.
Melt 3 squares semi-sweet chocolate & 1 tsp. paraffin over boiling water. Dip balls into chocolate and set on wax paper to dry. Cool in fridge.
NO BAKE BUTTER BALLS
Ingredients:
2/3 cup butter
3/4 cup sugar
1 tbsp. Water
1/2 tsp vanilla
2 cup rolled oats
Beat butter until creamy; add sugar and beat well.
Add water, vanilla and rolled oats. Blend well.
Chill.
Shape into small balls. Roll in chopped nuts, chocolate trimettes or coconut.
Decorate with gumdrops, glace cherries, cinnamon candies, or pecan halves.
Store in fridge. Makes 3 doz.