MELT AWAY COOKIES

1 C. butter

½ C. powdered sugar

1 t. vanilla

2 ¼ C. flour

¼ t. salt

Roll into balls.

Bake @400 deg. For 7 to 8 minutes, watching carefully.

Cool slightly and then roll in powdered sugar.

RHUBARB CREAM PIE

1 – 9” unbaked deep dish pie crust

1 ½ C. sugar

¼ C. flour

¾ t. ground nutmeg

3 eggs, slightly beaten

4 C. rhubarb, sliced fresh or frozen

Combine sugar, flour and nutmeg. Add eggs and blend well. Gently stir in rhubarb. Pour mixture into crust.

TOPPING:

Combine ½ C. flour, ¼ C. sugar, 1/3 C. butter. Stir until you have a crumb mixture. Sprinkle over pie.

Bake @400 deg. For approx. 40 minutes. Serve with cool whip or vanilla ice cream.

CHOCOLATE PUDDING FUDGE

1 pkg. (8 squares) Baker’s semi-sweet baking chocolate, divided

½ C. (1) stick butter or margarine, divided

1/3 C. water

1 small pkg. chocolate instant pudding

4 C. powdered sugar

MICROWAVE 4 of the chocolate squares, 6 tablespoons of the butter and water on high for 2 minutes or until butter is melted. Stir well. Add dry pudding mix and stir until well blended..

ADD powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8” square pan.

MICROWAVE remaining 4 chocolate squares & 2 tbsp. butter for 1 ½ minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 - 1” squares.