Frosting:
2 large egg whites
3 1/2 cups confectioner’s sugar
1 tbsp orange juice
pastel food colorings

1. Preheat Oven to 350
2. Line muffin pans with 18 paper liners
3. In a medium bowl with a mixer at medium speed, beat the sugar and the margarine or butter until creamy. Beat in the eggs and vanilla.
4. In a medium bowl, combine the flour, salt, and baking powder. Stir with a fork. Add into the creamed mixture. Stir in the soymilk or milk, and orange juice. Mix until batter is smooth.
5. Fill each muffin cup 2/3rds full with batter. Fill any empty cups halfway with water. Bake 25-30 minutes until toothpick inserted in center comes out clean and the tops are golden. Remove from pans to cool.
6. Meanwhile, prepare the frosting. Beat the egg whites until stiff but not dry. Slowly add the sugar, glycerin, and orange juice. Beat for 1 minute at medium speed. Thin with water if too thick to spread or add more confectioner’s sugar if too thin.
7. Divide the frosting into several bowls. Tint each bowl with a few drops of food coloring. Stir to combine until you get an even shade in each bowl. Frost the cooled cupcakes.
Copied from Suzie Fishbein-Kosher Palate Entertainment

Slice apples (Can also use canned peaches). Soften cranberry sauce. Cover apples with C. sauce. Mix margarine, oatmeal until granola
Put on top and bake uncovered at 350 for 45 minutes
Do not refrigerate

8 oz noodles, boil 5 min and drain
2 cans tuna
1 can mushroom soup
1-1 ½ Cups milk
½ Cup sour cream
2 tb chopped parsley
salt and pepper
2 slices American Cheese
½ Cup mozzarella cheese

Mix and bake for 25- 30 minutes at 375 and top with bread crumbs and back for five more minutes

Mix dry ingredients in large bowl, make “well” and add all other
ingredients. Mix with wooden spoon, scrape sides of bowl with spatula, then
use hands if necessary. Divide dough into 4 equal parts. Roll out oblong,
spread with thin layer of Damson Plum preserves (can also use seedless black
currant jam), sprinkle with sugar and cinnamon mixture, raisins and chopped
walnuts. Roll (two rolls only), seal ends, slash dough every 1 1/2 to 2″.
Sprinkle again with sugar and cinnamon and bake
@ 375
for about 25 minutes or until nicely brown.

Bake on parchment paper for easy cleanup.

Put all in food processor

Before serving add 1 C seltzer, sliced fresh strawberries and mint leaves and serve cold.

Bring broth to a boil. Add spinach and boil until slightly tender. Do not
overcook. Pour eggbeaters in a spiral over spinach and broth. Cook at low
boil until eggbeaters are cooked through. Add cheese and continue cooking
for another 2-3 minutes until cheese is melted.

Mix and let stand for fifteen minutes
Roll into small balls
Roll into 10x sugar
Store in tin or plastic bag in fridge or freezer
Makes 2 dz

Cream butter until creamy and light and sugar and beat in eggs until nice and fluffy. Stir in rum, cinnamon and nutmeg. Mix flour baking powder and nuts and put into batter. Spread ¾ into greased baking dish and then spread 1 cup preserves then take little pieces of the batter and spread across top of preserves in lines. Bake at 375 for 40 minutes. Sprinkle with powdered sugar.

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY’S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY’S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.