Katey's Kitchen

1 c unsalted butter – softened

1 c sugar

1 large egg

1 tsp vanilla

3 c flour

1 tsp baking powder

1//2 tsp salt

38 Andes Creme de Menthe Thins

~Preheat oven to 400

~In a large mixing bowl, combine sugar, butter, eggs and vanilla

~Use electric mixer at medium speed to beat until light and fluffy. Add flour, baking powder and salt and beat at low speed until soft dough forms

~Divide dough in half.  On well-floured surface, roll half of the dough into a 14 x 9″ rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.

~Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9″ rectangle.

~Remove one sheet of wax paper and discard.  Carefully turn second rectangle over mint-topped dough, matching edges.  Remove remaining wax paper.

~Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints.  Gently press edges of “pillows” to seal.

~Place pillows 2 inches apart on ungreased cookie sheets.  Bake for 7 to 10 minutes or until edges are light brown.

~Cool completely before storing

Makes ~4 dozen cookies

Cake

2 cups self-rising flour

2 cups sugar

3 Tbl cocoa

1 c Coca-Cola

1 c butter

1 1/2 c miniature marshmallows

2 eggs, beaten

1/2 c buttermilk

1 tsp baking soda

1 tsp vanilla

Frosting

1/2 cup butter

1 Tbl cocoa

6 Tbl Coca-Cola

1 box confectioner’s sugar, 1 pound

1/2 c chopped pecans

~Preheat oven to 350

~Grease and flour 9 x 13 pan

~In large bowl combine flour and sugar.

~In saucepan combine the cocao, Coca-Cola, butter and marshmallows.  Slowly pour into the flour/sugar mixture, stirring well.

~In separate bowl mix eggs, buttermilk, baking soda and vanilla.  Add to the first mixture.

~Pour into prepared 9 x 13 pan and bake for 35 minutes or until cake tests done.

For Frosting:

~In a saucepan bring butter, cocoa and Coca-Cola to a boil.

~Stir in the sugar and mix well.

~Stir in nuts.

~Spread over the cake while both cake and frosting are still warm.

Serves 16

1/2 cup butter

1 1/2 c graham cracker crumbs

1 14-oz can sweetened condensed milk*

1 6-oz package (1 cup) semi-sweet chocolate chips

1 3.5-oz can (1 1/3 c) flaked coconut

1 cup chopped nuts

~Preheat oven to 350

~In 13x9x2 baking pan, melt butter in oven.  Sprinkle crumbs over butter, mix together and press into pan

~Pour sweetened condensed milk evenly over crumbs

~Top evenly with remaining ingredients; press down firmly

~Bake 25 to 30 minutes or until lightly browned

~Cool thoroughly before cutting

~Store loosely covered at room temperature

Makes 24 bars

*not evaporated milk