Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 lb. (4 cups) powdered sugar
1 tbsp. milk
1 tsp. vanilla or almond extract

In Classic 2-Qt. Batter Bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, milk, and vanilla; beat until creamy. Spread frosting over cooled cake using Large Spreader or store covered in refrigerator until ready to use. If refrigerating, let frosting stand at room temperature 30 minutes until slightly softened before spreading.

Yield: 3 cups

Cook's tip: For Chocolate Cream Cheese Frosting, add 1/3 cup unsweetened cocoa powder to Cream Cheese Frosting; beat until smooth.

**From a 1999 Pampered Chef card #1645

Magically Moist Chicken

1 (2 1/2 to 3 1/2 lb) broiler-fryer chicken, cut in parts
1/2 cup Hellmann's Real Mayonnaise
1 1/4 cups Italian-seasoned bread crumbs

Brush chicken on all sides with Hellmann's real mayonnaise. Place bread crumbs in large plastic food bag. Add chicken 1 piece at a time; shake to coat well. Place on rack in broiler pan. Bake in 425 degree oven for 40 to 45 minutes, or until golden brown and tender.

Makes 4 servings.


Tomato variation: Add 1/2 cup finely chopped onion to bread crumbs and 1/4 cup catsup to Hellmann's real mayonnaise. Proceed as above.

Mustard variation: Add 2 tbsp. prepared mustard and 2 tsp. prepared horseradish, drained to Hellmann's realy mayonnaise. Proceed as above.

**This was cut off of a wrapper it looks like.

Maple Glazed Sweet Potatoes

"A great side-dish with turkey or ham"

All Natural PAM Cooking Spray
2 1/2 lbs. sweet potatoes
3 tbsp. butter or margarine
1/4 cup pancake syrup
2 tbsp. brown sugar
2 tbsp. flaked coconut (optional)
1/3 cup pecan halves, chopped
1 1/2 cups Campfire Miniature Marshmallows

Spray 8x8x2-inch baking dish with PAM. In 3-qt. saucepan, place sweet potatoes and water to cover; heat to boiling. Reduce heat; cover and simmer 25 to 30 minutes until tender. Drain potatoes and cool slightly. Peel and cut into large chunks; place in prepared dish.

Preheat oven to 350 degrees.

In small saucepan, melt butter; stir in syrup, sugar, and coconut (if using). Over low heat, cook , stirring, 3 to 5 minutes until well blended. Sprinkle nuts over sweet potatoes then top with syrup mixture. Bake 25 minutes. Top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.

Makes 6 to 8 servings.
-1 can (40 oz) sweet potatoes, drained, may be substitued for cooked sweet potatoes.

**This recipe was very neatly cut out of some kind of paper (magazine or coupon..?)

Evelyn's Apple Pie Filling

3/4 cup sugar
1 tbsp. Argo or Kingsford's corn starch
1 tsp ground cinnamon
6 cups sliced, cored, peeled apples
1 tbsp. lemon juice
Pastry for double crust 9 inch pie
1 tbsp. margarine

Mix first 3 ingredients. Toss with apples and lemon juice. Place in pastry-lined pie plate. Dot with margarine. Cover with top curst. Seal and flute edge; cut slits in top. Bake at 425 degrees for 50 minutes or until browned.

**This recipe was ripped out a newspaper. At the bottom there is a cut-out for a Free Recipe Cards offer. "Send 25 cents for postage and handling with name and address to..." 1979 Best Foods

Bacon & Cheddar Mashed Potatoes

Prep time: 10 minutes

Cooking time: 20 minutes

1 1/2 lbs. potatoes, unpeeled, quartered

1/2 cup milk

1/2 cup Miracle Whip or Miracle Whip Light Dressing

6 slices Oscar Mayer Bacon, crisply cooked, crumbled

1/4 to 1/2 tsp. garlic powder or 3 cloves garlic minced

Salt & pepper

1 cup (4 oz) Kraft Natural Shredded Mild Cheddar Cheese

-Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain.

-Mash potatoes. Add milk, dressing, bacon and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese.

Makes 4 servings.

**From the Miracle Whip "Family Get-together" recipe cards.

Rice Krispies Wonder Fudge

1 cup (6 oz) semi-sweet chocolate pieces
1/4 cup butter or margarine
1/4 cup light corn syrup
1 tsp. vanilla flavoring
1 cup sifted confectioner's sugar
3 cup Kellogg Rice Krispies

1. Melt chocolate over hot but not boiling water. Remove from heat. Add butter and corn syrup; blend well. Stir in vanilla and sugar.

2. Add Rice Krispies, mixing lightly until Rice Krispies are well-coated.

3. Spread evenly in buttered 8x8-inch pan. Let stand in cool place to harden. Cut into squares.

Yield: 25: 1 1/2-inch squares.

Note: If more fudge-like product is desired use 1 1/2 cup sifted confectioner's sugar and 2 cups Rice Krispies instead of amounts given above.

**From a "Cooking with Rice Krispies" recipe card with Dennis the Menace on the front.

Oven Crusty Chicken

1 -2 1/2 to 3 pound frying chicken, cut in pieces
4 cups Kellog's Rice Krispies
1/2 to 2/3 cup butter or margarine, melted
1 tsp. salt
1/4 tsp. pepper

1. Wash chicken pieces and dry thoroughly.

2. Crush Rice Krispies slightly.

3. Combine melted butter with salt and pepper.

4. Dip chicken pieces in seasoned butter, then roll in Rice Krispies crumbs until well-coated. Place skin side up in shallow baking pan lines with aluminum foil; do not crowd pieces.

5. Bake in moderate oven (350 degrees) about 1 hour or until tender. Do not cover pan or turn chicken while cooking.

Yield: 4-5 servings.

**From a "Cooking with Rice Krispies" recipe card with Dennis the Menace on the front.

Savory Beef Loaf

3 cups Kellog's Rice Krispies
1 egg, slightly beaten
1/2 cup milk
2 lbs. ground beef
2 tbsp. finely chopped onion
1/4 cup finely cut celery
2 tbsp. finely chopped green pepper
2 tsp. salt
1/4 tsp. pepper
1/4 cup catsup or chili sauce

1. Crush Rice Krispies slightly

2. Combine egg and milk; stir in Rice Krispies. Add beef, onions, celery, green pepper, salt, and pepper; mix lightly but thoroughly. Press lightly in greased 9 1/4x5 1/4-inch loaf pan or shape into loaf on shallow baking pan; spread with catsup.

3. Bake in moderate oven (350 degrees) about 1 1/4 hours.

Yield: 8-10 servings.

**From a "Cooking with Rice Krispies" recipe card with Dennis the Menace on the front.

Ginger Snap Cookies

Heat to boiling point:
1/2 cup molasses

Add and mix well:
1/4 cup sugar
3 tbsp. shortening
1 tbsp. milk

Mix and sift together:
2 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. clove
1/2 tsp. cinnamon
1/2 tsp. ginger

Add sifted dry ingredients to first mixture. Shape into mound, wrap in waxed paper and chill thoroughly. Roll on board lightly "floured" with confectioner's sugar, until dough is about 1/4 inch thick. Dip cutter in confectioner's sugar each time before cutting cookie, then place cookie on lightly greased baking sheet. Bake in moderate oven (375 degrees) for about 8 minutes.

**This recipe was cut out of cardboard and the font looks old fashioned-style.

Quick Chicken Cacciatore

4 (4 oz) boneless chicken breasts, lightly seasoned with salt and pepper
Flour
4 tbsp olive oil
2 cloves garlic, finely chopped
1 (26 oz) jar Classico di Napoli or Classico di Sicilia Pasta Sauce
1 small green pepper, seeded and cut into strips
1 small red pepper, seeded and cut into strips
2 slices Provolone cheese, cut in half
1 (7 oz) package Creamettes Elbow Macaroni, cooked and drained
Chopped parsley

Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tbsp oil; remove chicken from pan. Add pasta sauce then chicken: stir. Bring to a boil; reduce heat. Cover and simmer 20 minutes, adding peppers during last 5 minutes. Uncover; top each chicken breast with half cheese slice. Toss hot cooked macaroni with remaining 1 tbsp oil and parsley. Serve with chicken and sauce. Refrigerate leftovers.

Makes 4 servings.

Lasagna Florentine

3/4 cup chopped onion

2 cloves garlic, finely chopped

2 tbsp. olive oil

2 (26-oz) jars Classico Pasta Sauce, any flavor

1 (15 or 16-oz) container ricotta cheese

1 (10-oz) package frozen chopped spinach thawed and well drained

1 lb. Mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs

1 (1-lb) package Creamette Lasagna, cooked and drained

In large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In bowl, mix ricotta, spinach, 1 cup Mozzarella, Paremesan and eggs. In 15x9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all the spinach mixture, half the Mozzarella, remaining lasagna and sauce. Cover; bake at 350 degrees for 45 minutes or until hot. Uncover; top with remaining Mozzarella. Bake 15 minutes. Let stand 15 minutes; top with parsley if desired. Refrigerate leftovers.

Makes 12 to 15 servings.

Looks-Like-Pizza Brownies

Brownie Base:
1 (1 lb. 5.5 oz.) pkg. fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg

Topping:
1 cup coconut
2 drops yellow food color
1 can vanilla frosting
2 sheets red fruit leather, cut into 1-inch rounds
1/4 cup chopped black licorice
2 tbsp. chopped pecans
4 green, ring-shaped gummi candies, quartered

Heat oven to 350 degrees. Grease 12-inch pizza pan. In large bowl, combine brownie mix, water, oil, and egg; beat 50 strokes by hand. Spread in greased pan.

Bake at 350 degrees for 30-34 minutes. DO NOT OVERBAKE. Cool completely.

Place 1/2 cup of the coconut and 2 drops of yellow food color in heavy resealable plastic bag. Seal bag; shake until coconut is uniformly colored. Spread frosting over cooled brownie; sprinkle with yellow coconut and remaining 1/2 cup coconut. Arrange fruit leather, licorice, pecans, and gummi candies over coconut. Cut into wedges and serve.

Makes: 16 servings.

**From the 1996 Pillsbury recipe cards.

Choose-a-Fruit Twists

3 4-ounce packages refrigerated crescent rolls
1 3-ounce package cream cheese, softened
1/3 cup rasberry, cherry, apricot, or peach preserves
1/4 cup chopped almonds, pecans, or walnuts

Unroll crescent roll dough; seal perforations to form 2 rectangles from each package. Pat each into an 8x4-inch rectangle.

Spread cream cheese on rectangles; top with preserves and chopped nuts. Cut each rectangle into four 8x1-inch strips. (You will have a total of 24 strips.) Fold each strip in half crosswise and twist.

Transfer twists to a lightly greased foil-lined baking sheet. Bake in a 375 degrees oven for 8 to 10 minutes or till golden. Cool. Transfer twists to the Modular Mates Mini-Rectanglar 2 Container. Apply the seal to keep fresh.

Makes 24 twists.

**Comes from a 1988 Tupperware recipe card.

Stewed Chicken and Dumplings with Gravy

2 large broiler-fryer chickens
3 celery ribs, cut in pieces
2 sprigs fresh parsley
1 large carrot, peeled and cut in pieces
1/2 onion, unsliced
2 tsp. salt
1/4 tsp. freshly ground black pepper

Place chickens in a large kettle with enough water to cover. Cover with lid and bring to boil. Skim off residue that rises to surface. Add remaining ingredients, reduce heat and simmer 45 minutes to an hour or until the meat is tender. (Simmer-do not boil.) Drop in dumplings and cook 15 minutes.

Dumplings:
2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 eggs
2/3 cup milk

Sift dry ingredients together. Beat eggs and milk together and blend with flour. Remove lid from kettle in which chicken is cooking and drop in rounded tablespoons of dough over surface, leaving room for dumplings to puff up. Cover kettle, keeping liquid at a simmer. Cook for about 15 minutes until dumplings are light and cooked through. Serve chicken on a large platter surrounded by dumplings. If you wish, make following gravy and serve over chicken and dumplings.

Chicken Gravy:
1 quart chicken stock
1/2 cup all-purpose flour
1 cup cold water
Salt & freshly ground black pepper to taste

Strain broth in which chicken was stewed. Measure 1 quart broth into saucepan; bring to boil. Combine flour and water; stir ni some of the hot broth. While stirring constantly, add flour mixture to broth. Cook until thickened, 15 to 20 minutes. Season to taste with salt and freshly ground black pepper.

Serves 6 to 8.

Almond Raspberry Hearts

1 cup all purpose flour

1/2 cup sliced almonds, coarsely chopped

1/4 cup sugar

1/4 tsp. almond extract

1/2 cup magarine or butter, softened
6 tbsp. raspberry perserves

In a medium bowl, combine flour, almonds, sugar and almond extract; mix well. With fork or pastry blender, cut in margarine until mixtrue resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375 degrees. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured 2 1/2-inch heart-shaped or round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch heart shape from centers of remaining cookies. Place cookies and small cut-out hearts on cookie sheets.

Bake at 375 degrees for 5 to 8 minutes or until light golden brown on bottom. Cool 1 minute; remove from cookie sheets. Cool completely.

Spread bottom side of each whole cookie with about 1 tsp. preserves. Top each with matching cut-out cookie. Use small hearts to top ice cream sundaes.

Makes: 16 sandwich cookies; 16 small hearts.

**From the 1996 Pillsbury Company

Classic Vinaigrette

3 oz red wine vinegar
1/8 tsp ground black pepper
3/4 tsp salt
3-4 tsp sugar
8 oz vegetable oile

Pour red wine vinegar to 3 oz measurement on Measure, Mix, & Pour. Add black pepper, salt, and sugar. Add oil to 11 oz measurement line. Inswert lid with plunger into container; turn to closed position. Mix up and down until ingredients are thoroughly blended. Pour dressing over your favorite mixed salad greens.

Yield: about 1 1/3 cups

**From The Pampered Chef, 1999. (#2265)

Orange Pound Cake

Makes 12 to 16 16 servings.

1 package Duncan Hines Deluxe II Orange Supreme Cake Mix
1 package vanilla instant pudding mix (4 serving size)
1/2 cup Crisco Oil^
1 cup water
4 eggs

Preheat oven to 350 degrees. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Do not overmix. Bake in a greased and floured 10-inch tube pan at 350 degrees for 45-55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.

GLAZE: Blend 1 cup confectioners sugar with either 2 tbsp orange juice OR 2 tbsp milk. Drizzle over cake.

^Be sure to use Crisco Oil as some other oils may cause the cake to fall.

Peppered Corn Relish

"Relish how easy it is to make and tote this tasty accompaniment. And the suerkraut variation is just as simple. Fill the remaining 16-oz. Square Rounds container with carrot or celery sticks, olives, or tomato slices-"

1 17-ounce can whole kernel corn, drained
1/2 cup chopped green or sweet red pepper
1/2 cup vinegar
1/4 cup sugar
1 1/2 tsp. cornstarch

In medium saucepan combine corn and pepper. In the Quick Shake container measure vinegar; add sugar and cornstarch. Apply seal and cap; shake to combine. Pour over corn mixture in pan. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes. Transfer relish to one of the Classic Sheer 16-oz Square Rounds containers. Apply the seal and refrigerate up to 1 week. Makes 2 cups.

Sauerkraut Relish:
Prepare recipes as above, except use one 16-ounce can sauerkraut, rinsed and drained, instead of the corn.

**Obviously this recipe comes from Tupperware; 1989.

Easy Bread & Butter Pickles

2 quarts medium sized cucumbers, sliced
1 pint white vinegar
1 tsp. pickling spices
1 tsp. salt
2 cups sugar
2 tbsp. prepared mustard
Pinch Elm

In large pan, mix all ingredients and bring to boil. Cook 3-5 minutes and put immediately into sterilized pint jars and seal.

Makes 4 pints.

Ham Bundles

2 3-ounce packages cream cheese with chives, softened
1 1/2 cup chopped fully cooked ham
1/4 cup pickle relish, drained
1 10-ounce package refrigerated pizza crust
Caraway seed

In small mixing bowl combine first 3 ingredients; set aside. Unroll pizza dough; cut into 6 equal portions. Roll each portion into a 4 1/2-inch square on pastry sheet; transfer to baking sheet. Spoon 1/3 cup filling onto each square; spread slightly. Bring 2 opposite corners to center over filling. Moisten corners; pinch to seal. Brush bundles with water. Sprinkle caraway.

Bake at 400 degrees for 15 to 20 minutes or till golden. Cool 1 hour on wire rack. Transfer to Modular Mates Square 2 container. Apply the seal; freeze up to 1 month.

Makes 6 Servings.

**Comes from the 1987 Tupperware cards. This recipe is "Extra Easy"

Basic Baked Macaroni and Cheese

2 cups uncooked Creamettes Elbow macaroni, cooked as package directs and drained
2 tbsp. margarine or butter
2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/2 cup milk
2 cups (8 oz) shredded sharp cheddar cheese

Preheat oven to 375 degrees. In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2 quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Refrigerate leftovers.

Makes 6 to 8 servings.

Nut Roll

7 cups flour
3 tbsp. sugar
1 tsp. salt
1 lb. crisco
1 cup milk
3 eggs
2 tsp. vanilla
1 cake yeast

325 degrees for 15 minutes

--------------------------------------------------
1/2 lb. walnuts-ground up
1 cup milk
1 1/4 cup sugar
2 tsp. vanilla
2 or 3 tbsp. butter
2 eggs

**Sorry this recipe is so vague..but this is what it looks like on the original.

Domino Buttercream Frosting

3/4 cup softened butter or margarine
1 lb. confectioners sugar
3-4 tbsp. milk or light cream
1 1/2 tsp. vanilla

Cream butter or margarine thoroughly at low speed on electric mixer. Add 1 cup sugar; beat until light and fluffy. Add remaining sugar and milk alternately. Beat until smooth and of the consistency desired for spreading. Add vanilla.

Frosting for two 9'' layers.

FLAVOR VARIATIONS:
Coffee: Add 1 tbsp. instant coffee to butter

Coffee Royal: Add 3 tbsp. coffee to butter and substitute 2 tbsp. rum or brandy for milk.

Chocolate: Blend in 3 oz. melted unsweetened chocolates or 1/3 cup cocoa before adding remaining sugar & milk.

Mystery Salad

Serves 12-14
"Recipe from the kitchen of Miriam B. Loo"

3 small packages of rasberry gelatin
1 1/2 cup boiling water
32 ounces canned tomatoes
12 drops hot sauce

Dissolve gelatin in boilding water. Add the tomatoes. Mix in a blender or an electric mixer; stir in the hot sauce. Refrigerate until firm.

Make a topping with 8 ounces of sour cream substitute, 1 tsp. horseradish sauce, sugar, and salt to taste.

Round Steak 'n Ravioli

3 tbsp. flour
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 1/2 lb. beef round steak, 1 1/2 inches thick
1 tbsp. shortening
1 can (15 1/2 oz) spaghetti sauce with mushrooms
3 medium zucchini (about 3/4 lb)
1 can (16 oz) tiny whole onions, drained
1 can (15 1/2 oz) cheese ravioli in sauce

Heat oven to 375 degrees. Mix flour and seasonings. Coat meat with flour mixture; reserve remaining mixture. Melt shortening in skillet; brown meat. Place ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.

Pour spaghetti sauce into skillet; stir in reserved flour mixture. Heat to boiling, stirring constantly. Pour over meat; cover with aluminum foil. Bake 45 minutes.

Cut each zucchini lengthwise in half. Place zucchini and onions in sauce around meat. Spoon ravioli over meat. Cover; bake 45 minutes longer or until meat is tender. 6 servings.

"This glorious casserole is a meal in one. It needs only a crisp green salad with your favorite dressing."

*1971 General Mills, Inc. This card comes from "The Betty Crocker Recipe Card Library" and someone funny has downloaded a few other recipes to this page: http://www.aperfectworld.org/betty_crocker.html They are generally pretty funny and disgusting-looking recipes. I had a good laugh. The picture of this recipe can be found under "Budget Casseroles"

The Ultimate Sugar Cookie

"There's No Break In The Holiday Fun With Crisco's Softer Cookies"

Cookies:
1 1/4 cup sugar
1 cup Butter Flavor' Crisco
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tbsp. vanilla
3 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1. Heat oven to 375 degrees
2. Combine sugar and Butter Flavor Criso in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat well.
3. Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Tip: If dough is too sticky/soft to roll, wrap each quarter of dough with plastic wrap. Refrigerate 1 hour. Keep refrigerated until ready to roll.
4. Spread 1 tbsp. of flour on large sheet of waxed paper.
5. Place a quarter of dough on floured paper. Flatten dough slightly, turn over, and cover with another sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet, 2 inches apart. Sprinkle with decors, or leave plain to frost when cooled.
6. Bake at 375 degrees for 5-9 minutes, (bake smaller, thinner cut-outs closer to 5 minutes; larger cut-outs closer to 9 minutes). DO NO OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter to cool completely, then frost if desired.

About 3-4 dozen cookies (depending on size)

Decorations (your choice):
colored sugar, crystals, frosting, decors, candies, chips, raisins, coconut, decorating gel

*At the bottom of the recipe it reads: 1993 -From the Betty Crocker Cookbook. On the back- an article ripped out of a tv guide or Reader's Digest. The story is called, The Hidden Life of TV Dogs.

Tomato Beef Spaghetti Sauce

Serves 6

2 tbsp. fat
1 1/4 cup onions, chopped
1 lb. ground beef
2 cup canned tomatoes
1 6oz. can tomato paste
2 tbsp. Worcestershire sauce
1 tbsp. salt
1/2 tsp. black pepper
1 1/2 cup Dr. Pepper
1/2 cup chopped or sliced mushrooms
Pinch of cayenne or crushed red peppers

Melt fat and saute onions until tender. Add ground beef, breaking into small pieces. Cook until brown. Add all remaining ingredients. Cook at simmering temperature at least 1 1/2 hours (up to 4 hours). Serve over cooked spaghetti, sprinkled generously with Parmesan cheese.

Sharron's Shortbread Cookies

1/2 cup shortening
1/2 cup butter
4 tbsp. confectioner's sugar
1 tsp. vanilla
2 cup flour

Preheat oven to 350 degrees.
Mix all ingredients together until they become a smooth dough. Shape the dough into 1 inch balls and place on an ungreased cookie sheet. Dip the stamp of your choice in colored crystal sugar, flour, or powdered sugar and then press stamp into the dough. Repeat for each ball. Bake at 350 degrees for 15-18 minutes.

*from "Gourmac"