Old Fashioned Egg Salad

 

Marilyn's Potato Salad

 See French Dressing recipe in separate post.

Raspberry Jello

 

Raspberry Topping for Angel Food Cake

Serve with Angel Food Cake 

Poppy's Bread

 

Aunt Audry's Icing for Decorating

 

Chocolate Ice Cream

 

Vanilla Ice Cream Recipe

 

Marilyn's Date Nut Bread

 

Diane's French Glace Strawberry Pie

 by Diane LaBrecque

4-5 cups strawberries

1 cup sugar

3 Tbsp Corn starch

Cooked pie shell

 

Wash, hull and dry 4 cups of strawberries.

Cover pie shell with half of the berries.

Mash and strain other half of berries to remove juice.

Add water to make 1 ½ half cups of juice. Bring juice to a boil and add sugar and cornstarch.

Cook over low heat, stirring constantly until it boils again. Boil one minute and cool. Pour over berries in pie.

Chill two hours.  Cover with whipped cream when ready to serve.

Taffy

 

Twelve Days of Christmas Dips

 

Banana Split Cake

 

Chocolate Walnut Dollars

 

Caramels

 

Marilyn's Magic Cake for Michael & Ryan's 7th Birthday

Chicken Fricasse

Marilyn's Winnie the Pooh cake for Michael & Ryan's 3rd birthday 1998

Marilyn's Thomas the Tank Engine Cake M&R's 4th B'Day 1999

Cherry Bonbon Cookies

I found this in her recipe folder, I haven't tried them yet, but they sound really yummy!

 

1 ½ c. sifted powdered sugar

1 c. butter, softened
1 ½ T. vanilla
2 ¾ c. flour
¼ t. salt
1 T. milk
2 (8 oz.) jars maraschino cherries
Chopped walnuts

Combine sugar, butter & vanilla, mixing well; stir in flour, salt & milk.  For each cookie, shape 1 tbsp. dough around a cherry.  Bake at 350 degrees for 12-15 minutes.  Cool on racks.  Dip tops of cookies into Rainbow Glaze; sprinkle with chopped walnuts.  Makes 3 dozen.

Rainbow Glaze:

2 ½ c. sifted powdered sugar

3 -4  T. water

Yellow, pink & green food coloring.

Combine sugar & water; beat until smooth. Divide into 3 portions and add color.