Butter Frosting - Icing

6 Tbsp. Butter or Margarine
4 1/2 - 4 3/4 Cups Confectioner's Sugar
1/4 Cup Milk
1 1/2 Tsp. Vanilla

In large mixing bowl, beat butter or margarine until light and fluffy. Gradually add about half the confectioner's sugar, beating well. Beat in milk and vanilla. Gradually beat in the remaining confectioner's sugar, then additional milk, if necessary to make frosting of spreadable consistency.

*Frosts tops and sides of two 8 in. or 9 in. layers.

**For light chocolate frosting, add 2 tbsp. powdered cocoa.

Macadamia Chip Cookies

1 cup butter or margarine, soften
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (10-12 oz.) vanilla or white chips
2 jars (3 1/4 oz. ea.) macadamia nuts, chopped
1/2 cup finely crushed peanut brittle

In a mixing bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, nuts and peanut brittle.
Drop by rounded spoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Makes 5 1/2 Dozen

Fantasy Fudge

3/4 Cups Parkay Margarine
3 Cups Sugar 1 5-Fl. Oz. Can Evaporated Milk
1 12 Oz. Pkg. Semi-Sweet Chocolate Chips
1 7 Oz. Jar Kraft Marshmallow Cream
1 Cup Chopped Nuts (Optional)
1 Tsp. Vanilla

Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart sauce-pan; bring to full boil; stir constantly. Continue boiling for 5 min. over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; mix until well blended. Cool.