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Butter 'n Love RecipesRecipes

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Dessertsprinted page 93

CATHEDRAL WINDOWS

Dale Van Wyk, Grade 5

Ingredients

  • 1 (6 oz.) pkg. chocolate chips
  • 1/2 c. butter or margarine
  • 1 egg, well beaten
  • 1 c. powdered sugar, sifted
  • 1 (10 1/2 oz.) pkg. colored miniature marshmallows
  • 1/2 c. chopped nuts
  • 1 pkg. Angel Flake coconut

Method

  1. Melt chocolate and butter in top of double boiler. Cool slightly. Add egg and cool slightly more. Add sugar. Put marshmallows and nuts in large bowl. Add chocolate mixture and stir until everything is coated. Shape into 3 logs and roll in coconut. Place log in foil and put in refrigerator to set. Slice in 1/2-inch slices to serve.
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Photograph of printed page 93 of Butter 'n Love Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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