COCONUT PASTEL BONBONS

Debbie Dobyns

3 oz. pkg. soft cream cheese

2 1/2 cup sifted confectioner's sugar

1/4 tsp. vanilla

Dash salt

Food color, green

1/3 to 1/2 cup grated coconut

 

In medium bowl with wooden spoon, beat cream cheese until smooth.   Gradually beat in confectioners sugar, blending thoroughly. Beat in vanilla and salt. Add just ­enough food color to tint a delicate green.

 

Refrigerate, covered 1 hour, then shape into balls, ­using a rounded tsp. of mix for each.

 

Roll each in coconut; flatten top slightly. Place on cookie sheet covered with wax paper. Refrigerate several ­hours or until firm. Makes about 20.

 

HERSHEY BARS

Sheila Shaw

1 stick oleo

1 cup sugar

 

  Beat together and add:

 

4 beaten eggs

1 cup flour

1/2 tsp. salt

1 large can Hershey syrup

 

Bake in greased pan at 350 degrees for 20 to 25 mins. Cool and ice with the following:

 

1 1/3 cups sugar

6 Tbsp. oleo

6 Tbsp. milk

Boil 35 seconds (watch closely). Add:

 

1 tsp. vanilla

1/2 cup chocolate chips

Beat till smooth and creamy.

 

 

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