10 egg yolks

1 1/4 c sugar

1 1/4 c butter

1 1/4 c cream

6 c flour

2 T vanilla

1 T lemon

1 t (heaping) cardamom

7 egg whites (beaten stiff)

4 t (heaping) baking powder

Mix yolks, sugar, butter, cream, vanilla, lemon & cardamom.  Fold in egg whites.  Add baking powder & flour.  Roll out.  Cut into small donuts.  Deep fat fry.  Drain on paper towels.  Store in air tight container.

1 1/2 t soda

1 t water

1 t vanilla

1 1/2 c sugar

1 c water

1 c karo syrup

3 T butter

1 lb unroasted peanuts

Butter 15X12 pan.  Keep warm.  Mix soda, 1 t water & vanilla.  Set aside.  Combins sugar, 1 c water & karo in heavy sauce pan.  Cook over medium heat until candy thermometer reaches 240.  Stir in butter & peanuts.  Cook stirring constantly until candy thermometer reaches 300.  Remove from heat & stir in soda mixture.  Pour onto warm baking sheet.  Spread evenly.  Cool. Break into pieces.

3/4 c butter

3 c sugar

2/3 c evaporated milk

1-12 oz package semi sweet chocolate chips

1-7 oz jar marshmellow cream

1 c chopped nuts

1 t vanilla

Mix butter, sugar & milk in heavy pan.  Bring to a full boil stirring constantly.  Continue boiling 5 min or until the candy thermometer reaches 234.  Remove from heat.  Stir in chocolate chips until melted.  Add remaining ingreditnts & mix well.  Spread in buttered pan.  Cool at room temperature.  Cut into squares.

2 c butter

1/4 c powdered sugar

1 1/2 t grated orange peel

1 1/2 t ground cardamom

1/2 t ground nutmeg

In mixing bowl beat all ingredients untill blended.

2 pkgs yeast

1/3 c warm water

1/2 c soft butter

3/4 c sugar

4 eggs

1 12 oz can sego milk

1/2 c sour cream

1 T grated orange peel

2 1/4 ground cardamom

2 t salt

7-7 1/2 c flour

1 T Milk

Toasted sliced almonds

Sugar

In small bowl, dissolve yeast in warm water.  Cream butter & sugar in mixing bowl.  Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom & salt.  Mix well.  Beat in 6 c flour until smooth.  Stir in enough remaining flour to form a soft dough.  Turn on a floured surface.  Knead until smooth & elastic (about 6-8 min).  Place in greased bowl turning once to grease top.  Cover & let rise until double.  Punch down.  Turn on a floured surface.  Divide into 6 portions.  Cover & let rise 10 min.  Shape each portion into a 24" rope.  Place 3 ropes on a greased baking sheet & braid.  Form into a ring.  Pinch ends tightly together.  Repeat with remaining dough.  Cover & let rise until almost doubled, about 45 min.  Beat milk & remaining egg.  Brush over wreaths.  Sprinkle with almonds & Sugar.  Bake @ 375 for 25-30 min or until golden brown.  Cool on wire racks.  Serve with Cardamom Butter.

Melt 1 square of butter in 13 X 9 pan in over.  Layer the following ingredients on top of melted buttre.

1 c graham cracker crumbs

1 c coconut

1 c chocolate chips

1 c chopped walnuts

Pour over top, 1 can Eagle brand sweetened condensed milk.  Bake at 350 for 30 minutes.  Cool until bottom is cool to the touch.

1 lb butter

1 c sugar

4 c flour

Dash salt

1 t vanilla

Do not melt butter.  Cream in sugar until fluffy.  Add flour with a dash of salt & vanilla.  Roll out 1/2" thick.  Cut into shapes.  Cook at 300 for 20 min.

1c sliced almonds

1t vanilla

Mix in bowl and set aside

1/2 lb butter

1 c sugar

5 T water

Mix in heavy pan over medium heat until butter is melted and sugar is dissolved. Turn heat on high and cook stirring constantly until candy thermometer reaches 280. Remove from heat and add nut mixture. Pour onto buttered cookie sheet. Break on top 2 oz chocolate. Spread until toffee is covered. Sprinkle with chopped walnuts. Turn toffee over. Break 2 oz chocolate on top. Spread until toffee is covered. Sprinkle with chopped walnuts. Cool and break into pieces.