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QUICK LOG Two chocolate jelly rolls cut ends on an angle Put end to end and cover with chocolate icing Then make lines to make it look like a log Roll out some green gum drops and cut into Holly leaves Then roll out some red gun drops and cut into small circles to look like berries McLaughlin Acton WHIPPED CREAM FROSTING flour cup shortening cup milk cup white sugar cup butter tsp vanilla Mix flour and milk in saucepan Cook over low heat thick Place in fridge until cold Cream butter and shorten ing for minutes at medium speed Add sugar and beat minutes Add flour paste and beat for minutes Add vanilla and mix a little II West UNCOOKED CHOCOLATE DROPS 2 cups white sugar cup milk 2 cup butter Boil together for five minutes Mix 2 cups rolled oats cup cocoa I cup coconut Stir quickly into above syrup Add tsp vanilla Stir til thick Drop by spoonfuls on to waxed paper and cool Linda Armstrong Georgetown BARS cup butter cup brown sugar ltbsp cocoa 2eggsslightlybeaten ltsp vanilla cups graham crumbs Combine first ingredients in pan until thickened medium heat Add vanilla and crumbs Mix well Press into pan Set aside in refrigerator cup butter custard powder 3tbsp milk 2 cups sifted icing sugar Blend all well and spread over bottom layer Chill cup butter milk 2 cups icing sugar sifted 2tbsp cocoa Blend well and spread over second layer Chill and cut in to bars or squares W McLaughlin Georgetown CHOCOLATE PEANUT SQUARES cup butter cup white sugar cup brown sugar 2 egg yolks cold water ltsp vanilla 2 cups flour a tsp baking soda dash of salt cup chocolate chips whites cup brow 1 cup salted peanuts Cream together the first six ingredients Blend flour baking soda and salt and add to creamed mixture Spread in greased pan and pat down Sprinkle chocolate chips on this and pat down slightly Beat the egg whites until stiff and add the brown sugar and beat Spread on top of chocolate chips Over this sprinkle the peanuts Bake at 350 degree for 25 minutes Cut into squares ENJOY Georgetown ITA1 IAN P TWISTS 1 13 cups flour 2 eggs beaten rum sugar ltsp baking powder pinch of salt vegetable oil for deep fry icing sugar for sprinkling Make the dough by combining the flour with the next live ingredients in a bowl Mix together well with a fork until in come together as a dough Turn the dough onto a work surface sprinkled with flour Work into a ball and knead until smooth Cut the dough into quarters Roll out one quarter until paper thin adding more flour to the work surface is necessary Cut into strips with a pastry wheel or knife about inches long and 1 inch wide Tie the strips into loose knots Repeat tolling cutting and tying with the re main three quarters of dough Heat oil in a deep frier to degree Add to of the pastry twists to the oil and deep fry for 1 minutes until golden Drain on paper towels while frying the remainder Sift icing sugar over tht twists while they are hot Serve wirm or cold Georgetown ES 13 cup shortening cup sugar legg I plus 1 milk vanilla 1 cup flour bakingsoda salt cup raisins or dates cup optional 1 cups crushed cornflakes Top each cookie with cherry Mix first five ingredients stir in dry ingredients except cornflakes and cherry Drop by teaspoon in crushed corn flakes top with cherry Bake at degree oven for 1012 minutes don t over brown It Georgetown FUDGE super gift idea for the person who has everything cups sd milk light chocolate melting wafers available at local bulk food stores lean condensed milk Eagle Brand pinch of salt tsp vanilla extract cup chopped pecans optional Melt chocolate in top of double boiler stirring occasional ly Remove from heat and stir in condensed milk salt and vanilla Spread mixture evenly into lined use wax paper or foil pan Sprnkie with pecans if desired Refrigerate for two hours until firm Peel of paper and cut into 1 squares Store in fridge or freezer Yield squares K BANANA 1 cup sugar 1 cups flour 3 bananas smashed salt 4tbsp melted butter ltsp soda 2 eggs Mash bananas to a thin batter add sugar and eggs beat up then add butter salt and soda sifted with the flour Bake in loaf tin in a fairly hot oven degrees F Glnny Morecroft Georgetown