DATE BALLS submitted by Sandy Lockhart, Oriole Park
WHIPPED SHORTBREAD COOKIES submitted by Sue Cates
Ingredients: ¾ cup white sugar ½ cup butter or margarine 1 egg 1 cup chopped dates 1 tsp vanilla 2 cups Rice Krispies Coconut
Ingredients: 1 lb soft butter
2 cups white flour 1 cup icing sugar 1 cup cornstarch
Instructions: Cream the butter with hand mixer in a bowl. Sift dry ingredients together in a second bowl.
Instructions: Mix sugar, butter, egg and dates, and cook in a pan on the stove until the dates are soft, then set aside to cool. Add vanilla and Rice Krispies, then roll into balls, then roll in coconut.
Add dry ingredients to the creamed butter until well blended (mix about 10 minutes). Don’t skimp on the whipping time as it helps to make them light and fluffy to melt in your mouth. Drop a spoonful on cookie sheet. Bake at 350 for eight to ten minutes or until lightly brown around edges. Makes about 7 dozen and freezes well.
PEANUT BUTTER MARSHMALLOW BARS submitted by David Ferguson, The Gingerbread House Bakery
Ingredients: ½ cup smooth peanut butter ¼ cup butter (or margarine) 1 cup butterscotch cookie chips (or chocolate chips) 250 grams miniature marshmallows (coloured or white) Instructions: In a large microwave-safe bowl, add peanut butter and butter and heat
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until the mixture melts and bubbles, stirring occasionally. Remove from microwave and stir in butterscotch or chocolate chips until melted. Once melted, mix in miniature marshmallows. Press into a 9 x 9 pan. Chill, cut, enjoy!
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KKD VILLAGER HOLIDAY COOBOOK – 12 – DECEMBER 2024
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