Recipes

Preheat oven to 350F. Add touch of green food colouring to egg whites and cream of tartar and continue beating. Add white sugar and continue beating. Add the last two ingredients and mix
well. Drop by spoonful onto wax paper on cookie sheet. Turn off oven and put cookies in. Leave Overnight.

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2 egg whites, beaten until stiff peaks form with 1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup white sugar
1/4 teaspoon mint flavouring
3/4 cup mint chocolate chips

Microwave chocolate, butter and milk in large microwaveable bowl on medium for 2 mm or until melted. Stir in sugar until mixed, fold in marshmallows. Sprinkle some coconut on waxed paper. Spoon ¼ mixture on top, form a log. Repeat 3 more times. Chill until firm about 3 hours. Cut into ¼ inch slices. Store in refrigerator. Makes 3 dozen slices.

4 squares semi-sweet chocolate
2 teaspoons each butter & milk
1/2 cup icing sugar
3 cups flavoured mini marshmallows
1 package (200 grams) Angel Flake Coconut

In large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin and molasses until combined. In separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisons or nuts if desired. Pour into well greased 9 inch pan, smooth with knife. Bake at 350 °F for 40 — 50 minutes until toothpick comes out clean. Serve warm with caramel sauce.
In medium saucepan over medium heat, melt margarine. Stir in brown sugar and corn syrup. Bring to
boil, stirring constantly, until sugar dissolved. Stir in whipping cream, return to boil, Remove
from heat.