Rainbow Slices


Rainbow Slices

1 cup butter or margarine, room temperature

1 cup sugar

1 egg

1 tsp. vanilla

2 1/2 cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

1/4 cup finely chopped red candied cherries

1/3 cup semi-sweet chocolate pieces, melted

1/3 finely chopped walnuts

1/2 tsp. rum extract

1/3 cup shredded coconut

Line an 8″ x 4″ loaf pan with waxed paper or foil.  In a large bowl, beat together butter or margarine, sugar, eggs and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blender.

Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To the remaining portion, blend in rum extract.  Then add coconut.

Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.

To bake cookies, preheat oven to 350 degrees.  Invert pan of chilled dough on a board; peel off waxed paper or foil.  Cut into 3 crosswise slices.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets; cool on racks.

 Makes about 84 cookies

(Recipe for cookies was in “HP Books” Cookies by Natalie Hartanov Houghton; 1983)


Angel Delights

Angel Delights

Angel Delights

This recipe, Angel Delights, Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won Eating Well’s 2008 cookie contest.


Angel Delights Recipe


Angel Delights

¼ cup unsalted butter

1 cup sugar

1 ½ cups chopped pitted dates (8 oz.)

1/8 tsp salt

1 tsp. vanilla

2 cups toasted rice cereal, such as Rice Krispies

1 cup shredded coconut


Cover and refrigerate for up to 1 week.

Combine butter, sugar and dates in a large saucepan.  Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes.  The mixture should be a shiny, brown sticky mass.  Remove from the heat.

Add salt, vanilla, cereal and coconut; stir well to combine.

When cool enough to handle, squeeze and roll the mixture into 1- inch balls.  Place on a wax paper-lined baking sheet.  Refrigerate until chilled.            4 dozen


(Recipe for Angel Delights, Diabetic Connect, 2015)