ICE : ICE CREAM COOKBOOK-----
1 : c Butter; (no substitutes)
1/2 : c Sugar
1 : ts Vanilla
2 : 1/4 c AII-purpose flour
Miniature : Miniature semisweet
-chocolate : -chocolate pieces
Rolled : Rolled fruit leather; cut
-into : -into 3-inch-long thin
-strips : -strips
Decorating : Decorating Icing
1 : Box Duncan Hines Yellow cake
Mix : Mix
4 : Eggs
1 : c Oil
1 : c Water
1 : cn Pillsbury Creamy Deluxe
Coconut : Coconut Pecan Frosting
1/2 : c Chopped pecans
2 : Egg whites
1/2 : ts Cream of tartar
2 : c Confectioners sugar
Food : Food coloring
3 : oz Creamed cheese (room temp.)
1/4 : c Butter (1/2 stick)
1 : ts Vanilla
1/8 : ts Salt
3/4 : lb Confectioner sugar
1 : c BUTTER PRINT SURE
1 : c -
3 : pk -
4 : qt SUGAR; POWDER 2 LB
2 : tb IMITATION VANILLA
2 : tb SALT TABLE 5LB
1 : Box (-lb) confectioner's
-sugar : -sugar
1 : ts Vanilla
1 : Stick butter; softened
3 : -(up to)
4 : ts Cream
1/8 : ts Salt
0: Preheat oven to 350 degrees
1: Combine oats, coconut, almonds and walnuts in large roasting pan
2: Bake 18 minutes, stirring once
3: Cool well Combine oat mixture, raisins, dates, apricots, flour and salt in bowl
4: Stir in eggs, honey and oil, mixing well
5: Press into 2- 8 inch pans which have been greased
6: Bake for 20 minutes or until set
7: While still warm, cut into 2 inch squares
8: Wrap tightly in aluminum foil to store
9: Recipe by: too old to remember Posted to recipelu-digest Volume 01 Number 543 by "tess@shore
10: intercom
11: net" <tess@shore
12: intercom
13: net> on Jan 17, 1998