Cream sugar, butter and eggs. Add dry ingredients gradually with milk. Stir in remaining ingredients (oats, butterscotch, raisins, and nuts). Drop of cookie sheet and bake at 350 degrees for 12-14 minutes.
Cream butter and cheese for 30 seconds. Add ½ of the flour and remaining dry
ingredients. Beat thoroughly. Add vanilla. Add remaining flour. Cover and
chill for at least 2 hours. Bake at 375 degrees for 8 minutes.
Butter Frosting:
Beat butter until fluffy. Gradually add 2 cups of powdered sugar. Slowly add ¼ cup milk and vanilla. Add remaining sugar and additional milk if needed for consistency.
Microwave in increments of 30 seconds the margarine and marshmallows. Don’t let them get too hot or cookies will be hard. Add food coloring. Pour over corn flakes. Drop onto waxed paper and press centers with wet thumb. Add one cinnamon candy per wreath. Makes about 10-12 wreaths.
Cream butter and cheese. Add mustard, salt, and chives. Add flour.
Knead until thoroughly mixed and roll able. Roll into log and cut off ¼” slices. Bake 375 degrees for 7-8 minutes.
Cream butter and sugar. Add egg and almond and vanilla. Slowly add flour. Divide dough and color ½ red. Roll dough into little strips with your hands
and twist into candy cane shapes. Bake at 375 degrees for 8-10 minutes.
Cream the above ingredients and when kind of blended, add 2 egg yolks. Roll into balls, indent and add jelly/jam/a nut/whatever and bake at 375 degrees for 10 minutes.