JEANNE'S CHERRY BON BONS 1 teaspoon vanilla***4 oz. butter or margarine 1 (1 lb. box) powdered sugar***1 jar maraschino cherries (13 oz. size) 1/2 package coconut (7 oz. size)***1/4 of a cake of wax 1/2 can Borden's Eagle Brand Condensed milk***1 package, 12 oz., chocolate chips Mix the first five ingredients until consistency as a pie crust. Pat hands with powdered sugar, pinch a piece of candy off about the size of a small walnut. Roll in a ball and make a nest in the ball with your thumb. Put a cherry in the nest and roll candy around the cherry sealing it, or it will leak. Complete all of the cherries, (about 45). Put balls in the freezer until very hard. Melt the wax and chocolate chips together in a double boiler. Dip each piece of candy with the cherry in the chocolate mixture. Place on wax paper to cool.
SOFT MOLASSES COOKIES 1 cup sugar***4 cups flour 1 cup shortening***2 teaspoon baking soda 1 cup light molasses***1 teaspoon salt 3 eggs***1/2 teaspoon cinnamon 1 tablespoon vinegar Cream the sugar and shortening together. Add the molasses and drop in eggs, 1 at a time, beating well after each addition. Add vinegar and beat until the mixture is light and foamy. Add the sifted dry ingredients a little at a time. Mixture should be stiff enough to handle. Roll 1/4 inch thick on a well floured board and cut into cookies. I just use the bottom of a water glass that I have dipped in flour. Sprinkle with sugar and baked on a greased cookie sheet 12 to 15 minutes at 375°
ENGLISH TOFFEE 1/2 pound real butter***1 cup sugar 2 tablespoons water ***pecan nuts Cook butter, water and sugar over hottest heat until a light tan (color of a grocery bag). Stir constantly with a wooden spoon. Pour into a 9 x 9 x 2 metal pan (not glass) that has been buttered well and finely chopped pecans dusted over it. Let set for 3 to 4 minutes and then melt a Hershey bar on top and spread with the back of a spoon. Sprinkle chopped pecans over chocolate. Let set until chocolate is set and candy is cool. Candy will come right out of the pan by turning it upside down and popping the bottom of the pan. Break into pieces by hitting the back of the candy with the handle of a knife. Keep stored in a tight container. You will think that the candy is burning as it does come almost to that point as you can smell it and see the smoke, but if you don't cook it long enough it won't set right. Butter and dust the pan with the chopped pecans even before you start as you won't have time otherwise.
LEMON BARS 2 cups flour***2 cups sugar 1/2 cup powdered sugar ***1/2 cup flour 2 sticks margarine***6 tablespoons lemon juice 4 eggs Mix the 2 cups flour and powdered sugar with the margarine. Press into a 9 x 13 pan and bake at 350° for 15 minutes or until lightly browned. Beat the eggs, sugar, lemon juice, and the 1/2 cup of flour together. Pour over the baked crust and bake at 350° for 25 minutes more. Remove from oven and sprinkle lightly with powdered sugar and cut while hot and remove from pan.
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