Lois Marvel

Chocolate Squares

• ¾ cup flour
• ½ tsp soda
• ½ tsp salt
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup shortening
• 1 egg
• ½ tsp vanilla
• 1½ cup Quaker Oats
• ¼ cup chopped pecans
• milk chocolate, cut into squares
• pecan halves

1. Sift together flour, soda, and salt.
2. Add sugars, shortening, egg and vanilla.
3. Beat until smooth, about 2 minutes.
4. Stir in oats and pecans.
5. Shape dough into one 12" roll. Wrap and chill thoroughly.
6. Slice and place on ungreased cookie sheets.
7. Bake in preheated moderate oven (375) for 10-12 minutes.
8. Remove from oven, immediately place small squares of milk chocolate bar on each.
9. Remove from cookie sheets, press pecan halves into chocolate

Peanut Blossoms

• 1¾ cups flour
• 1 tsp soda
• ½ tsp salt
• ½ cup shortening
• ½ cup peanut butter
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla
• granulated sugar
• chocolate candy kisses

1. Sift together flour, soda and salt.
2. Cream shortening, peanut butter, brown sugar & granulated sugar.
3. Add egg, milk, and vanilla. Beat well.
4. Shape into balls and roll in sugar.
5. Place on ungreased sheet and bake at 375° for 8 minutes.
6. Remove, place candy kiss in center, pressing until cookie cracks.
7. Bake another 2-5 minutes longer.

Brazilian Creams

Brown Butter Icing

• 3 tbsp butter
• 2 cups sifted confectioners sugar
• 2 tbsp milk
• 1 tsp vanilla

1. Heat and stir butter until browned, cool.
2. Slowly beat in sifted confectioners sugar, milk, and vanilla.

Brazil Nut Petal Garnish

1. Cover unshelled brazil nuts with cold water, boil 3 minutes, drain.
2. Cover with cold water and let stand 1 minute. Drain. Crack and shell.
3. Simmer 2-3 minutes.
4. With a vegetable peeler, cut paper-thin lengthwise strips.

Brazilian Creams

• ½ cup butter or margarine
• 1 cup brown sugar
• 1 egg
• ½ tsp vanilla
• 2 cups flour
• ¾ tsp soda
• ¾ tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅓ cup dairy sour cream
• ½ cup chopped Brazil nuts
• 1 recipe Brown Butter Icing
• 1 recipe Brazil Nut Petals

1. Cream butter and brown sugar.
2. Add egg and vanilla, beat well.
3. Sift together dry ingredients, add to creamed mixture alternately with sour cream.
4. Stir in chopped nuts.
5. Drop from teaspoon 2" apart on greased cookies sheet.
6. Bake in hot oven (400) 8-10 minutes.
7. Frost with brown butter icing, garnish with Brazil nut petals.

Scotch Toffee Bars

• ⅓ cup melted butter
• 2 cups quaker oats
• ½ cup brown sugar
• ¼ cup dark corn syrup
• ½ tsp salt
• 1½ tsp vanilla

Topping

• 6 oz chocolate bits, melted
• ¼ cup chopped nuts

1. Pour butter over oats, mix thoroughly.
2. Add sugar, syrup, sart and vanilla, blending well.
3. Pack firmly into greased 7" x 11" pan
4. Bake at 450° for 12 minutes. Let cool.
5. Loosen edges and turn out of pan.
6. Spread with melted chocolate. Sprinkle with nutmeats.
7. Chill and cut into bars