1. Cookie

    Mocha Butter Frosting For Chocolate Cake

    Beat 1 1/3 cups soft butter until light and fluffy. Blend in 5 cups confectioners' sugar, 1/2 cup milk and 2 tsp instant coffee; beat until smooth. Cover; refrigerate until mixture is of spreading consistency. Fills and frosts two 8 or 9" layers
  2. Cookie

    Cran-Orange Ice Cream

    1 pkg (10 oz) frozen cranberry-orange relish 1 pt. vanilla ice cream 4 thin orange slices Cut frozen relish into 1" cubes. Cut ice cream into chunks. Place relish and ice cream in blender. Cover; mix on lowest speed 1 minute. Stop blender occasionally; scrape side of container with rubber...