Delight your guests or family (or just yourself) throughout the season with the following submitted dessert recipes.

“Cream de menthe” bars


1 cup sugar

1/2 cup butter — softened

1/2 tsp. salt

4 eggs — beaten

1 cup flour

1 can (16 oz.) chocolate syrup

1/2 cup nuts — chopped

Mix and pour into greased 9x13 pan. Bake at 350°F for 30 minutes, then let cool.


2 cups 10x sugar

1/2 cup butter — softened

2 tbsp. creme de menthe


Melt 6 oz. chocolate chips and 6 tbsp. butter.

Pour over top of cake. Top with 1/2 cup nuts & refrigerate. Set out 15 minutes before serving.

Peanut butter fudge

1 cup light brown sugar

2 cups granulated sugar

1/2 teaspoon salt

2 tablespoons white Karo syrup

1 tablespoon peanut butter

1 can (13 oz.) evaporated milk

Combine above ingredients until moistened. Cook over medium head until mixture starts to boil above 15 minutes. Then reduce flame to low. Stir very often. Cook until soft ball forms when dropped in cold water. Takes about 30 minutes. Then remove from heat.

Then add:

1/2 cup peanut butter

1 teaspon vanilla

1 tablespoon butter

Beat until thickened and loses its gloss. Pour quickly into buttered pan. Let set until completely cool then cut in squares.

Winona’s molasses cookies

2/3 cup oil

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. salt

2 tsp. baking soda

Roll balls in sugar, press down with hand. Bake at 325°F until they get brown around the edges.

Sugar cookies

3 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 cup margarine

2 eggs

1 cup sugar

Mix together flour, baking powder, baking soda. Cut softened margarine into mixture. Add eggs. Then Slowly add sugar. Mix thoroughly. Roll in balls and refrigerate at least an hour. Roll on floured surface. Place on greased cookie sheets and bake on 350°F until slightly browned around edges.

Pam’s microwave fudge

1 box (16 oz.) powdered sugar, sifted

1/2 cup Hershey’s Baking Cocoa

1/4 cup milk

1 stick butter (not margarine)

1 tsp. vanilla extract

In a large microwave-safe bowl mix together sugar and cocoa. Pour in milk and lay stick of butter on top. Microwave for 2 minutes. Add vanilla and mix well.

Line square or rectangular baking pans with wax paper. Pour in fudge. Refrigerate for several hours. When hardened, turn over on large cutting board. Pull off wax paper and cut into squares.

Date and nut balls

1 cup dates, chopped

1/2 cup butter or margarine

2 eggs

1 cup sugar

2 cups of Rice Krispies cereal

1/2 cup English walnuts, chopped

1 bag angel flake coconut

Mix dates, butter, eggs and sugar together in a sauce pan. Cook 10 minutes, stirring constantly. Cool, then add cereal and nuts. Form mixture into balls and roll in coconut. Makes 30-40 balls.

Peanut butter cookies

1 cup fat

1 cup peanut butter

1 cup firmly-packed brown sugar

2 cups sifted flour

1/2 tsp. salt

1 cup sugar

2 eggs, well-beaten

1 tbsp. milk

1/2 tsp. soda

Combine fat, salt and peanut butter, mix well and gradually add sugar and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing well. Sift together the flour and soda. Blend with first mixture. Drop the dough by tsp. onto greased baking sheet, or roll the dough into 3/4- to 1-inch in diameter balls. Place on baking sheets, press lightly with a fork to flatten. Bake at 325°F for 15 to 20 minutes.

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