Swiss Miss Hot Chocolate

1 - 16 oz. box of non fat dry milk
1 Cup Sugar
3/4 Cup cocoa
Sift all ingredients together three times. Store this mixture in a
tightly sealed container in a cool place. When ready to use,
you can add a couple of heaping tablespoons to hot water.
Sprinkle miniature marshmallows on top.

Almond Bark

1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate
This is a mircowave recipe. Place almonds and butter in a 9-inch glass pie
plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are
toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined
baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size peices. Makes (approx.) 1 1/2 lbs.

Kit Kat Bars

Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.

Magic Shell Ice Cream Topping

1 - 6 ounce package chocolate chips
1/2 stick butter or margarine
1/4 cup vegetable oil
Melt chocolate chips and butter in a double boiler.
Add oil and mix in well. When dipped into, or spooned over
ice cream it will create a hard chocolate shel

Pop Tarts

3/4 cup shortening
3/4 cup sugar
3 eggs
3 3/4 cups flour
3 teas. baking powder
1/2 cup fruit preserves
FROSTING
1/2 cup powdered sugar
1/2 teas. vanilla
2 Tbls. milk
Preheat oven to 350F.
In mixer or food processor, cream shortening and sugar together
and then beat in the eggs, one at a time.
Sift together flour and baking powder and and stir into shortening
mixture to make a soft dough. Chill for 1 hr.
Turn dough out onto a floured surface and roll out 12 rectangles,
each 8 x 12 inches. Spread one tablespoon of preserves over half
of each rectangle, staying well within the edge of the pastry. Fold
pastry dough over the preserves and trim the edges with a pastry
wheel or crimp with a fork to close.
Place tarts on a greased cookie sheet and bake for 20 min. Let cool.
Mix vanilla, milk, and powdered sugar until you have a thin frosting.
Dribble frosting on cooled tarts.

Old Fashion Jelly Donuts

2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk - scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest - grated fine
3 1/2 - 4 cups flour
1-1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying
Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5-8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size
of golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24-36 doughnuts.

Almond Joy Bars

Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.