1 (12 oz.) pkg. semi-sweet chocolate chips
2 Tbsp. margarine or butter
1 (14 oz.) can eagle brand sweetened condensed milk
2 cups dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature marshmallows

In heavy saucepan over low heat, melt chips and margarine with sweetened condensed milk; remove from heat. In large mixing bowl combine nuts and marshmallows stir in chocolate mixture. Spread in wax paper-lined 13x9-inch pan. Chill 2 hours or until firm. Remove from pan, peel off wax paper and cut into squares. Store loosely covered at room temperature.

Using a large pot, pour in:

1 cup buttermilk
2 cups granulated sugar
1 tsp. baking soda

Stir until the sugar is thoroughly mixed. Put this mixture on medium heat and let it cook and bubble up, stirring constantly until it turns brownish in color and reaches the soft boil stage.

Remove the pot from the heat and add:

1 Tbsp. butter
1 tsp. vanilla
2 cups pecan halves

Beat the mixture until it becomes glossy and starts to crystallize. Quickly spoon out the candy into little patties on wax paper. Let cool.

1 2/3 cups sugar
2/3 cup evaporated milk
2 Tbsp. butter
1/2 tsp. salt
2 cups miniature marshmallows
1 1/2 cups semi­-sweet chocolate chips
1/2 cup chopped walnuts
1 tsp. vanilla

Combine sugar, milk, butter and salt. Cook and stir until mixture boils (4­5 minutes). Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir until ingredients melt and blend. Pour into greased 8­-inch pan. Chill and enjoy.

Submitted by Susan Rayner, Charlottetown

1 pkg. 8 oz. cream cheese, softened
4 cups Icing sugar
12 oz. white chocolate
1 1/2 tsp. vanilla
3/4 cup red or green cherries, cut up

Mix together cream cheese, icing sugar and vanilla. Add melted chocolate and cherries. Spread in 8-inch pan. Keep in refrigerator.

Submitted by Isabel MacLeod, Cornwall.

1 pkg. semi­sweet chocolate chips
1 can Eagle Brand sweetened condensed milk
1 1/4 cups icing sugar
Pinch of salt
1 tsp. vanilla
1/2 cup chopped nuts

In a heavy saucepan over low heat, melt chocolate chips, with sweetened condensed milk, stir in remaining ingredients. Spread evenly over an 8­inch pan lined with wax paper. Chill until firm. Turn fudge out onto a cutting board, peel off the wax paper, cut into squares. Store at room temperature. Makes about 3/4 lb.

1 cup peanut butter
1 cup icing sugar
4 tablespoons butter
1/2 cup chopped nuts (optional)
1/2 cup coconut
1 cup rice krispies

Mix together well. Form into balls. Dip balls in melted semi-sweet chocolate.

Submitted by Paulette Hooley, Charlottetown, P.E.I.

4 eggs separated
1/4 tsp. salt
1 1/2 cups granulated sugar
3 cups coconut
1 1/2 cups flour
1 1/2 cups chopped red and or green cherries
1 1/2 tsp. almond extract

1/2 cup butter
1 1/2 cups brown sugar
1 egg
1 cup sour milk
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 cups diced rhubarb

Blend together butter, sugar and egg. Sift dry ingredients. Mix diced rhubarb into flour mixture, then add to batter with sour milk. Sprinkle batter with 1/2 cup white sugar and 1 tbsp. cinnamon. Bake 350 oven for 35-40 minutes.

Submitted by Gail Feehan, Cornwall, P.E.I.

Provincial Parks

Provincial Parks

1 cup butter
1 1/2 cups white sugar
2 eggs
1 10­oz. can peaches (drained)
1 10­oz. can pineapple tidbits (drained)
1 lb. sultana raisins
8 oz. red cherries
8 oz. green cherries
1 cup coconut
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond flavouring

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