Creamy Marshmallow Fudge

Put the sugar, milk, salt, and margarine in a large heavy-bottomed saucepan. Bring to a full boil. Boil, stirring, until the mixture reaches the soft ball stage (234 degrees) Remove from heat and stir in remaining ingredinets, stirring until well blended. Pour into a buttered 13x9x2 pan and cool completely. Cut into 1 inch squares.

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Cocoa Fudge

2 cups sugar
1 tbps. cocoa
1 C milk
1 tbsp. butter
1 tsp. vanilla

Cook sugar, cocoa and milk over medium heat stirring constantly to a boil, and then boil to soft ball stage (234 degrees) as you continue to stir. Remove from heat and stir in butter and vanilla. Beat until begins to thicken and pour out on a buttered plate. Cut into squares.

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Chocolate Surprise

Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool.

Cream together:

1 cup powdered sugar
1, 8 oz package of cream cheese

Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:

1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk

Spread on top of the second layer.

Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.

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Victorian Gingerbread Valentines

2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg

In large bowl, sift together flour, cinnamon, ginger, cloves and salt.

Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.

Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decoratins or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container.

Makes about eight 4 1/2 inch cookies.

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