Wednesday, December 11, 2002


No Bake Cookies

1/2 cup cocoa

1 stick butter

1/2 cup milk

2 cups sugar

1/2 cup peanut butter

1 teaspoon vanilla

3 cups quick-cooking oats

Boil cocoa, butter, milk and sugar together for three minutes. Remove from heat and add peanut butter and vanilla. After peanut butter dissolves, stir in oats. Drop by the tablespoonful onto waxed paper to cool. Nuts or raisins can be added if desired.

(A secret to these cookies is the boiling time: Less boiling makes the cookies softer while longer boiling causes them to be crumbly. Makes 2 to 3 dozen, depending on size.)

Harvey's Wallbangers


1 box orange flavored cake mix (or substitute yellow cake and add another teaspoon of grated fresh orange zest)

2 eggs, beaten

1/4 cup cooking oil

1/8 cup orange juice (preferably with extra pulp)

1/8 cup Galliano liqueur or brandy

1 tablespoon grated fresh orange zest

2 or 3 teaspoons all-purpose flour


1 cup confectioners' sugar, sifted

1 tablespoon grated orange zest

2 tablespoons Galliano liqueur or brandy

Mix cookie ingredients well and drop by the teaspoonful on ungreased cookie sheet. Place in preheated 350-degree oven for eight to 10 minutes. Cool on rack.

Mix ingredients for glaze and adjust liquid and sugar for desired thickness for either glazing or icing. Spread on top of cooled cookies. Makes about two dozen cookies

No-Bake Chocolate Chip Cookies

1 (24-ounce) package chocolate almond bark

4 ounces unsweetened chocolate

2 cups toasted rice cereal, such as Rice Krispies

In medium pot, melt chocolate on low heat, stirring to prevent burning. Add cereal, mixing well. Drop by the teaspoonful onto wax paper-covered cookie sheets and refrigerate for 30 minutes. Store in an airtight container between sheets of waxed paper at room temperature or in refrigerator. Makes about 36 cookies.

Wedding Cakes

1 cup butter or stick margarine

1 teaspoon vanilla

2 cups flour, sifted

1 cup nuts chopped

Confectioners' sugar

Cream butter. Add vanilla, flour and nuts and mix well until mixture has the consistency of pie crust. Shape into small balls, place on ungreased cookie sheet and bake in 400-degree oven for 10 minutes. Remove from oven. While still warm, roll in confectioners' sugar once or twice. Store overnight in cookie tin at room temperature before serving. Yields about 3 dozen small cookies.

Sources: Readers of The (Fort Myers, Fla.) News-Press

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