2 Eggs

1 c Milk

1/4 c Raisins

1/3 c Uncooked Rice

1/4 c Sugar

1/8 teas Cinnamon

1/4 teas Salt

Cook rice 20 minutes in 2 quart boiling salt water. Blanch raisin. Beat eggs, add milk, then remaining ingredients. Mix well. Pour into custard cups. Set in pan of hot water and bake at 325 degrees until delicately browned and set about 30 minutes.

1 can sliced apples

2 TBLS margarine

3 TBLS water

Brown sugar

Cinnamon sugar

Place apples in baking dish, put in water and margarine. Sprinkle with brown sugar, and cinnamon sugar. Bake at 250 degrees for about 30 minutes.

1/4 c Sugar

2 teas Cinnamon

1 pkg Yellow Cake Mix

1 2/3 c Applesauce

3 Eggs

Blend sugar and cinnamon. Grease 10 inch bundt or tube pan and dust with about 1 Tbls sugar-cinnamon mixture. Blend cake mix, applesauce adn eggs until moistened. Beat as directed on package. Reserve 1 1/2 cups batter. Pour remaining batter into pan. Sprinkle with remaining sugar-cinnamon mixture, then top with remaining batter. Bake at 350 degrees for 35 - 45 minutes or until done. Cool cake in pan, top side up, for 15 minutes. Then invert on serving plate.

6 c Thinly sliced Peeled apples

1/3 c Sugar

1 teas Cinnamon

1/2 teas Salt

2 TBLS Melted Margarine

3/4 c Sugar

1/2 c all-purpose flour

1/3 c Margarine

Mix together apples, 1/3 cup Sugar, cinnamon, and melted margarine. Place in greased 8" baking dish: set aside. Combine 3/4 c sugar and flour: cut in butter until crumbly. Sprinkle over apples. Bake at 375 degrees for 45 minutes

Melt 2 1/2 sticks margarine. Add 2 1/2 c flour and mix. Press into baking pan. Bake at 350 degrees until brown, about 20 minutes. Cool

LAYER 1: 1 large pkg cream cheese, 2/3 c powdered sugar, 1/2 c cool whip, Mix well and

place on crust

LAYER 2: 2 sm pkg of pistachio instant pudding, add 2 1/2 cups milk. Beat until thick and put

on cheese layer

LAYER 3: Put remaining cool whip or 1 pkg dream whip (prepared according to pkg

directions) on top of pudding layer. Chill and serve

(can use other flavors of pudding mix for different variations)

1 3oz pkg orange jello

1 TBLS Sugar

1 c Boiling water

3/4 c Cold water

1 c Prepared dream whip

3/4 c fresh orange slices

1 1/4 c Seadless red grapes

1 thinly sliced banana

2/3 c flaked coconut (optional)

Dissolve jello and sugar in boiling water. Add cold water. Chill until slightly thickened. Fold in dream whip, tehn fold in remaining ingredients. Spoon into 1 1/2 qt jello mold. Chill until firm. Garnic with addition cool whip, coconut and addition fruit if desired.

1 c Shortening

1 3/4 c White Sugar

3 Eggs

3 c Flour

1 1/2 teas soda

1 teas salt

1 teas grated orange rind

2 c orange juice

1 c Buttermilk

1 c chopped nuts

1 c chopped dates

Mix together and bake at 350 degrees 1 hour.

SAUCE:

1 c Fresh orange juice

1 c Sugar

Mix thoroughly. After cake has finished baking, spoon sauce over during cooling period.

6 Apples (peeled and sliced)

1/2 c Sugar (mixed with 1 teas cinnamon)

1 c Sugar

1 teas Baking Powder

1 c Flour

1/2 teas Salt

1 Egg

Margarine

Into bottom of a buttered baking dish put thick layers of apples. Sprinkle with cinnamon sugar mixture. Dot with lumps of margarine . In mixing bowl sift together sugar, baking powder, flour and salt. Add egg and mix well. Mix will be crumbly when put over apples and bake in 350 degree oven until crust is brown. Serve with whipped cream if desired.

1 can Pineapple chunks (15.25 oz can)

1 can Chunky Mixed Fruit (16oz can)

1 pkg Vanilla Instant Pudding (3 3/4oz pkg)

3 TBLS Tang

2 lg bananas sliced

Drain pineapple and reserve juice. Combine pudding mix, pineapple juice and tang. Add fruit and pineapple and chill. Add bannanas right before serving

6 med apples

SYRUP:

1 c Sugar

2 c Water

3 TBLS Margarine

1/4 teas Cinnamon

Pare and core apples. mix and boil ingredients for syrup for 3 minutes.

FILLING

1/2 c Sugar

1 1/2 teas Cinnamon

Margarine

Mix well, set aside

Prepare pastry for 2 crust 9" pie

Divide pastry into 6 parts

Roll out pastry a little less than 1/8" thick and about 7 inches square

Place apple on each square of pastry

Fill core cavity with filling mixture

Dot each with margarine

Bring opposite points of pastry up over the apple. Overlap other points, moisten and seal

Lift carefully and place a little apart in baking dish.

Pour hot syrup around dumplings

Bake at 425 degrees for 40 - 45 minutes. Serve warm with ice cream or cool whip.

1/2 c Sugar

2 TBLS Baking Powder

1/2 c Milk

1 c Flour

1 TBLS Shortening

Fruit of choice (pie filling works too)

1 c sugar

1/2 c water

Cinnamon, margarine and brown sugar to taste

Combine the first 5 ingredients, mix well and pour into baking pan. Add fruit, then mix 1 c sugar and water and pour over top. Flavor with cinnamon, margarine and brown sugar to taste. Bake at 375 until done

1 c Flour

1 stick softened margarine

1 c Chopped Pecans

2 TBLS Sugar

Mix all ingredients together and press into oblong pan. Bake for 15 to 20 minutes at 350 degrees. Let cool

1 c Powdered Sugar

1 8oz pkg cream cheese

1 c Cool whip

Beat ingredients well and spread on cooled crust

2 pkgs Butter Pecan Instant Pudding

3 c Milk

Beat ingredients 2 minutes with mixer. Spread on top of layer 2

Remaining cool whip from container

Chopped pecans

Spread remaining cool whip on top of layer 3, sprinkle with pecans. Refrigerate

8 slices Bread

3/4 c Raisins (pour boiling water over, let set 5 minutes and drain)

4 c Milk

3 Eggs

1 teas Cinnamon

1/4 teas nutmeg

2 teas Vanilla

3/4 c Sugar

1/8 teas salt

Tear bread in ungreased casserole dish. Mix sugar, vanilla, cinnamon, nutmeg and salt in bowl, add milk and beat well. Mix raisin in. Pour mixture over bread and bake at 350 degrees for 1 hour.

10 double graham crackers

1 stick margarine

8 oz cream cheese

1 1/2 c powdered sugar

2 TBLS margarine

1 c chopped nuts

1/2 pint whipped cream

1 can cherry pie filling

1 teas vanilla

Place crackers and butter in pan and bake at 300 degrees for 8 minutes. Cool. Combine softened cheese, powdered sugar, vanilla and milk and pour over crust. Sprinkle with nuts. Whip cream stiff and place on top. Spoon on cherry pie filling. Chill.

1 c Self rising Flour

1 c Sugar

1 stick margarine

1 c milk

1 can fruit pie filling

Melt margarine in square baking dish. Mix together flour, sugar, and milk and pour over melted margarine. Drop pie filling by spoonful over top of mixture and bake at 350 degrees until lightly browned and toothpick comes out clean. Serve warm with ice cream or cool whip

5 c peeled, cored, sliced apples

1 c brown sugar

3/4 c flour

3/4 c uncooked quick oats

1 teas cinnamon

1/2 c margarine

Arrange apple slices in a buttered 9" pie place. Combine brown sugar, flour, oats and cinnamon. Cut in margarine until crumbly. Press mixture over apples. Bake at 350 degrees for 45 - 50 minutes or until top browns.

This may be baked in the microwave on HIGH for 15 minutes.

1 c flour

1 TBLS margarine

2 TBLS sugar

1/4 c walnuts

Blend together and put in a 9 x 13" baking pan. Bake at 350 degrees for 15 minutes. Cool

1 8oz pkg Cream Cheese

1/2 carton Cool Whip

1 c Sugar

Blend together and put on crumb layer

1 sm pkg Instant Chocolate Pudding

1 sm pkg Instant Vanilla Pudding

3 c Milk

Mix with electric mixer until thick and put on cream cheese layer

Top with other half of cool whip, sprinkle with 1/4 c finely chopped nuts and 3 TBLS grated chocolate

Refrigerate

5 Eggs

1 1/2 c Sugar

1/2 teas Salt

1 can Cream

2 TBLS vanilla

1 1/2 qt milk

Mix together and freeze according to ice cream machine directions

4 c Milk

1 c Minute Rice

1/4 c Raisin

1 well beaten Egg

1 pkg Vanilla pudding and pie filling

1/4 teas Cinnamon

1/8 teas Nutmeg

Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowls. Sprink with cinnamon and nutmeg: serve warm