Phancee Chocolate Recipes

• 1 c Margarine,
• 2 c Sugar,
• 4 Eggs,
• 1 1/2 c All purpose flour,
• 1/3 c Cocoa,
• 1 c Chopped walnuts,
• 3 c Miniature Marshmallows,
• 1/2 c Margarine,
• 4 c Icing sugar,
• 1/3 c Cocoa,
• 1/2 c Evaporated milk.

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift cocoa and flour together, beat in gradually. Stir in walnuts. Spoon batter into a greased 9 x13 inch pan. Bake at 350 degrees F oven for 30 - 35 minutes. Immediately sprinkle top of cake with marshmallows. Return to oven for 3 - 5 minutes until marshmallows are slightly puffed. Cool 30 minutes. For icing, cream margarine. Combine icing sugar and cocoa, and beat in alternately with milk. Beat until icing is light and fluffy. Spread over marshmallow layer. Chill to serve - cut in bars.

• 2 c Skim milk
• 1 pk Reduce calorie instant chocolate pudding
• 1 md Banana peeled and thinly sliced
• 2 ts Packed brown sugar

In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn.

8 ozs. sugar, 8 ozs. eggs, 4 ozs. flour, 1 oz. butter. Put the flour in a small basin, rub in the butter and add eggs and sugar; have the tins well greased, and drop the batter on them with a spoon in pieces a little larger than a penny. Bake in a cool oven. When baked form into the shape of a cone, dip each edge in white of egg, and then each end in coloured sugar. They make a nice show for a window.

• 1 1/2 cups Italian cornmeal
• 1 cup all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 2 eggs
• 6 tbsp butter, melted and cooled
• 8 tbsp shortening, melted and cooled
• 1/3 cup sugar
• 1 1/2 cups milk

Preheat the oven at 400 Deg F. Sift in a bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs with a fork, add butter and shortening, then milk. Pour into the bowl containing flour and beat together for a minute, but not too long. Butter a baking pan 9″ x 5″ x 3″ and fill with the mix. Bake in the center of the oven for about 30 minutes. The bread pulls away from
the pan walls. Serve warm.

Note: If used to stuff a turkey for roasting, omit the sugar.

Take either of the pastes for lozenges and cut into small fancy devices or ornaments.

Use essence of vanilla or the stick pounded with sugar and sifted through a fine hair sieve.