Mix the margarine, cracker crumbs, coconut, condensed milk and vanilla together; press into an ungreased 9 x 9 pan.
Bake in a 350 degree Fahrenheit oven for 10 minutes.
For the icing, in a microwave proof bowl break up bars into smaller chunks, add to oil.
Microwave for 1 minute or longer until the chocolate melts.
Stir and carefully spread over squares.
Store squares in the refrigerator.
Can also be frozen.
p, I use 4 aero bars (you can also use left
eeded. Fold in chopped candy bars and spread the batter evenly
50\u00b0F.
Arrange sliced star fruit in bottom of a
s firm. Cut into small bars before serving. Refrigerate leftovers.
ver the tops of the bars. Let cool before cutting into
Mix powdered sugar, butter and peanut butter together and shape into balls.
Melt 5 Hershey bars and 1/2 bar paraffin on low heat.
Dip balls into mixture and let cool.
Crush Pecan Sandies and add 1 stick oleo (melted); mix together.
Put crumbs in bottom of 9 x 13-inch dish.
Mix with spoon 2 packages vanilla instant pudding and 1 cup milk.
Stir in 1 quart soft vanilla ice cream.
Put this mixture over the cookie crust.
Let this set in refrigerator for 1 hour.
Put layer of Cool Whip on top of pudding mixture.
Crush 5 Heath bars and put on top of Cool Whip.
Let set for 24 hours.
In a 2-quart pan, combine butter and sugar.
Stir until it crackles.
Pour into a nongreased cookie sheet.
Lay 4 to 5 Hershey bars on top.
Smooth with a spatula.
Sprinkle nuts on top.
Let it cool completely, then break.
arm water and leave for 5 minutes.
While waiting, sift
wire rack. Cut into bars. Yields 16 large
AUCE:
Bring Port, sugar, star anise, cinnamon stick, cloves, and
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
Mix cake according to directions.
Bake in 3 (8-inch) round pans or 2 (9 x 13-inch) pans for 30 minutes at 350\u00b0.
Cool slightly.
Pierce cake with fork; drizzle Kahlua over layers. Prepare pudding with 2 cups milk per package.
Break cake into pieces.
In very large bowl, layer 1/3 cake, 1/3 pudding, crushed Heath bars and whipped topping.
Stick broken pieces of Hershey bar down through the dessert.
Recipe can also be cut in half; full recipe makes quite a bit.
spreading evenly.
Bake the bars until the very center of
Heat oven to 350\u00b0.
Prepare brownie mix as directed on package, except bake 20 minutes.
While brownies are baking, beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer.
Bake until topping is set, 25 minutes.
Cool 2 hours.
Arrange cherries in stripes like flag and blueberries are star field.
ach strip crosswise into 8 bars. Serve cold or at room
Peel and cut fruit into large chunks.
Place in a bowl with lemon juice, grated ginger and demerara sugar, mix well.
Cut aluminium foil into squares roughly 20cm by 20cm, use 2 pieces per parcel.
Spread a little soft butter in the middle of foil and place a piece of star anise on the butter.
Pile a mixture of fruit in the centre of the foil.
Pick up each corner of the foil and scrunch up to make a parcel which opens at the top.
Cook on a hot barbecue for 5 minutes and serve with a topping of ice cream in the parcels.
t room temperature for about 5 minutes to cool it slightly
utter. Add chopped onion, 3 star anise, bay leaves and garlic