CEDAR FALLS - As autumn rushes pell-mell into the holiday season, it's a sure bet unexpected company will be knocking at your door.

Make sure you've got some sweet treates to offer those guests by stocking up on homemade cookies, pies and other goodies from Mrs. Claus' Kitchen Bake Sale.

The event is part of the 20th annual Sartori Auxiliary's Festival of Trees, which begins Sunday and continues through Nov. 16. The one-day bake sale is from 9 a.m. to 1 p.m. Nov. 15 in the lobby at the Gallagher-Bluedorn Performing Arts Center.

Mrs. Claus has provided recipes for a few of their holiday favorites:

White Chocolate Salties

1 pound white chocolate

2 tablespoons shortening

3 cups pretzel sticks

1 cup salted Spanish peanuts

Combine chocolate and shortening in top of double boiler; bring water to a boil. Reduce heat to low; stir until chocolate melts. Pour chocolate mixture into large mixing bowl. Stir in pretzels and peanuts; spread into a buttered 15- by 10- by 1-inch jellyroll pan. Chill 20 minutes or until firm; break into pieces. Store in an airtight container. Makes 1 1/2 pounds.

Candy Cane Cookies

1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup confectioners' sugar

1 egg

1 1/2 teaspoons almond extract

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon salt

1/2 teaspoon red food color

1/2 cup crushed peppermint candy

1/2 cup sugar

Heat oven to 375 F. Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half. Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix candy and sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about 4 dozen cookies.

Madeleines

1/4 pound (1 stick) unsalted butter

4 eggs

1/4 teaspoon salt

2/3 cup sugar

1 teaspoon vanilla

1 cup sifted flour

Preheat oven to 375. Butter and flour madeleine plans carefully. Melt butter and let it cool. Beat eggs, salt and sugar together until thick, about 8 minutes. Add vanilla. Fold in flour, rapidly but gently. Fold in butter gently , but make sure it does not settle to the bottom. Quickly spoon mixture into madeleine pans. Bake until golden, about 10 minutes. Remove from pans. Cool on racks. Madeleines may be dusted with confectioners' sugar after baking.

Rosettes

2 medium eggs

1 teaspoon sugar

1/2 teaspoon salt

1 cup milk

1 cup flour (more if batter is thin)

Mix together ingredients. Use a hot rosette iron that has been heated in hot shortening or oil, dip iron into batter just to the top of the iron and back into the hot oil and cook until slightly browned. If you get batter over the top of the iron, the rosette won't fall off. Makes about 2 dozen rosettes. After cooling, dust with powdered sugar. Keep in a cool dry location.

Grenoble Tart

Tart shell:

1/3 cup butter or margarine

1/4 cup sugar

1 egg yolk

1 cup unsifted all-purpose flour

Filling:

2 cups coarsely chopped walnuts

2/3 cup light brown sugar, packed

1/4 cup butter or margarine

1/4 cup dark corn syrup

1/2 cup heavy cream

In medium bowls with wooden spoon or electric mixer, beat 1/3 cup butter with sugar until light and fluffy; add egg yolk; beat well. Gradually beat in flour until just blended (mixture will be crumbly). Preheat oven to 375 F. With hands, form dough into a ball. Press evenly into bottom and sides of a 9-inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes until lightly browned. Cool on wire rack. Make filling; spread nut on cookie sheet in single layer. Bake nuts in 375 F oven for 5 minutes; set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 tablespoons heavy cream. Stirring constantly, bring to boiling over medium heat; boil 1 minute. Pour over walnuts. Bake in center of 375 F oven 10 minutes or just until mixture is bubbly. Meanwhile beat remaining cream until stiff. Refrigerate until serving. Serve tart at room temperature with bowl of whipped cream. Serves 12.

To make tartlets: Divide pastry into 16 pieces with fingers, press evenly into 16 2 1/2-inch tart pans. Bake on cookie sheet at 375 F 8 to 10 minutes; cool. Divide 1 cup finely shopped nuts into shells placed on cookie sheets. Pour filling into shells; divide evenly. Bake 8 minutes or until filling is bubbling. Remove tarts from cookie sheets, cool on wire rack. To serve: with tip of sharp knife, loosen edge of pastry from each tart pan. Lift out gently to serving place. Serve with chilled whipped cream. Makes 16 servings.