January 18, 1999
Mix together; bake at 350 degrees for 20 minutes.
1 pkg. (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip
Mix together and spread on top of first layer.
1 pkg. instant milk chocolate pudding
1 pkg. instant French Vanilla pudding
3 c. milk
Mix until blended and then spread on top of the second layer. Spread remaining Cool Whip on top of pudding. Decorate as desired. Chill and serve.
Melt in top of double broiler the gelatin, water, eight Camp Fire mints, and half the marshmallows. Break the angel food cake into large bite-sized pieces in a bowl, add four finely chopped Camp Fire mint patties and the remaining marshmallows. Pour melted mixture over ingredients in bowl and toss quickly and thoroughly. Fold in whipping cream and pour entire mixture into a square serving dish. Chill thoroughly and serve.
Melt Camp Fire mints over hot water. Beat the egg whites until almost stiff. Add sugar and salt gradually until whites stand in stiff peaks. Add corn flakes, coconut, and nuts to the chocolate mixture, then blend in the egg white mixture. Blend well. Drop small amounts on a well-greased cookie sheet and bake for 10 minutes at 325 degrees. Let cool about 10 minutes before removing from the cookie sheet. Makes about 3 dozen.
Cream butter and sugars. Sift flour with soda and a pinch of salt. Add eggs, water, and vanilla to creamed mixture. Gradually add sifted dry ingredients and chill for 2 hours. Using 1 Tbsp. dough for each cookie, mold into a ball and press 1/4 of a Camp Fire mint in the center; fold dough over to competely cover. Bake 2 inches apart on a greased cookie sheet 10 to 12 minutes at 375 degrees. Makes 30 to 40 cookies.
Melt butter in a 3-quart bowl or pan. Add brown sugar; stir and cool slightly. Beat in eggs, one at a time. Sift flour, salt, and baking powder and add to mixture. Cut Camp Fire mints into small pieces. Stir in nuts and Camp Fire mints. Bake in jelly roll pan 17 1/2 by 11 1/2 by 4, well greased on the bottom and sides at 325 degrees for 25-30 minutes. Cool, cut into squares.
Preheat oven to 350 degrees. To grind Almond Roca, cut candy pieces in half. In food processor, process until the pieces become a fine powder. In electric mixer bowl, put flour, sugar, and salt. Blend. Cut in butter, lemon rind, and extracts. Mix until soft (rather dry) dough is formed. Gently add Almond Roca. Refrigerate dough 15 minutes. With your hands, roll dough into small balls (3/4 inches in diameter) and place on ungreased baking sheet. Bake 15 minutes. Makes 39 cookies or 1 pound.