Recipes

Combine peanut butter, butter and sugar. Blend in crumbs thoroughly. Shape mixture into 1 inch ovals.Drizzle stripes of chocolate across tops of bees. Insert almonds on either side for wings. Store in refrigerator. Makes 28-30 bees.

1 cup smooth peanut butter
1/4 cup butter
1 cup icing sugar
1 1/2 cups graham wafer crumbs
1 square semi-sweet chocolate, melted.
Sliced toasted almonds

Combine peanut butter and butter. Mix in icing sugar. Add next 4 ingredients. Mix well. Refrigerate for ½ hr. Make into balls and put onto wax paper. Melt the chocolate wafers in a double boiler. With two spoons cover peanut butter balls and place onto wax paper. Let cool. Refrigerate.

3/4 cup peanut butter
½ cup butter
2 cups icing sugar
Approx ½ cup shredded coconut
Approx ½ cup maraschino cherries (chopped)
Approx ½ cup walnut pieces
Approx. 3 scoops Merkin’s chocolate wafers

Heavily butter 13 inch X 9 inch X 2 Inch baking pan. Fill pan with bread slices to within 1/2 inch of top. (set aside) In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace Pour mixture over bread slices. Refrigerate, covered overnight.
Make topping by combining all ingredients. Set aside until time to bake toast. Spread topping over toast. Bake at 350°F for 50 minutes until puffed and golden (fo top if it browns).