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Base: 1 C butter, softened ½ C white sugar 2 C flour Topping: 4 eggs 1 ½ C white sugar ¼ C flour Juice of 2 lemons Base: mix together the butter, sugar and flour and press into an ungreased 13X9" pan and bake at 350°F for about 20 minutes or until golden. Remove from oven. Topping: combine the white sugar & flour and whisk in the eggs and lemon juice. Pour over the baked base. Bake for an additional 20 minutes. As the squares cool, they will become firm.

3 tbsp. melted butter 1 loaf day-old cinnamon raisin bread, cubed 3 C apples, peeled & chopped 7 eggs 2 ½ C milk ¾ C white sugar 3 tsp. vanilla Pour the melted butter into a 13X9" baking dish. Combine the bread cubes & apples and sprinkle over the butter. Whisk the eggs, milk, white sugar & vanilla and pour over the bread. Bake, uncovered, at 325°F for 40 – 45 minutes or until a knife inserted in the centre comes out clean. Serve warm with whipped cream or ice cream.

2 C flour 4 tsp. baking powder 1 tsp. white sugar 1 tsp. onion salt or garlic salt ½ tsp. oregano ¼ tsp. dry mustard 1 ¼ C grated cheese 1 egg 1 C milk 1 tbsp. melted butter Combine all of the ingredients and mix well. Place the batter in a greased loaf pan and bake at 350°F

2 C cooked rice 2 C cooked ham, cubed 1 (398 ml) can crushed pineapple, undrained ½ C brown sugar 1 tbsp. lemon juice 1 tsp. dry mustard Combine all the ingredients. Spoon into a greased baking dish and bake (uncovered) at 350°F for about 30 minutes.

1 pound ground beef 2 onions (chopped) 3 Tbsp white sugar salt & pepper to taste 2 Tbsp Worcestershire sauce 1 cup of rice 1 large can of tomatoes 3 green peppers chopped 2 Tbsp prepared mustard a pinch of garlic salt 1 cup of water Fry the meat and onion until cooked. Add remaining ingredients and mix. Place the mixture in a casserole and bake at 350 F for about 45 minutes or until rice is soft.

3 C flour 2 tsp baking powder ½ C white sugar ¾ C butter 1 C raisins 1 egg Milk Beat the egg in a measuring cup and fill with milk to measure 1 cup (if the dough is dry, you may have to add a little more milk). Combine the dry ingredients and cut in the butter with a pastry blender. Stir in the milk-egg mixture and the raisins. Mix and turn out onto a floured surface. Knead 3 – 4 times. Roll out with a floured rolling pin and cut into triangles. Bake at 400°F for 12 – 15 minutes.

8 medium red potatoes, cooked until tender ½ C sour cream ½ C Ranch dressing ½ C bacon, crumbled 2 tbsp. fresh minced parsley 1 C shredded cheddar cheese (first amount) Topping: ½ C shredded cheese (second amount) 2 C slightly crushed corn flakes 1 C melted butter Place the potatoes in a greased 13X9" baking dish. Combine the sour cream, dressing, bacon, parsley and cheese. Pour this mixture over the potatoes and toss lightly. Topping: Sprinkle the ½ C cheese over the potato mixture. Combine the corn flakes and melted butter and sprinkle over the top of the ingredients. Bake at 350°F for about 50 minutes.

CAKE: 1/3 C butter ¾ C white sugar 2 eggs 1 ½ C flour ½ C rolled oats 2 tsp. baking powder ¾ C milk ¼ C pecan halves TOPPING: 1/3 C brown sugar 1 tbsp. grated orange peel 2 tbsp. butter Cake: cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the butter mixture alternately with the milk. Pour the batter into a greased 9" pan. Arrange the pecan halves over the top of the batter. Topping: combine the sugar and orange peel. Cut in the butter until the mixture is crumbly. Sprinkle the topping over the batter. Bake at 375°F for 25 – 30 minutes.

1 ½ C flour 1 C white sugar 1 ½ tsp. baking powder ½ tsp. baking soda 2 eggs 1 C mashed bananas ½ C melted butter ½ C coconut ½ tsp. almond extract ½ C chopped walnuts ½ C chopped cherries Combine the flour, sugar, baking powder & baking soda and set aside. Beat the eggs, bananas, butter, coconut and almond extract and fold into the dry ingredients. Fold in the walnuts and cherries. Spread the batter in a greased 9X5X3" loaf pan. Bake at 350°F for 50 – 55 minutes.

4 C potatoes, thinly sliced ¾ C minced onion 2 tbsp. flour 1 tsp. salt ½ tsp. pepper 2 tbsp. butter 1 ½ C hot milk Grease a 2 quart baking dish and layer half of the potatoes in the dish. Cover the potatoes with half of the onions. Combine the flour, salt and pepper. Sprinkle half of this mixture over the onions. Dot with 1 tbsp. butter. Repeat the layers ending with the 1 tbsp. butter. Pour the milk over the top. Cover and bake at 375°F for 45 minutes. Uncover and bake for another 15 minutes.

1 C butter 1 C white sugar 1 egg 1 tbsp. milk 2 tsp. lemon extract 1 tsp. vanilla 2 ½ C flour ½ tsp. baking soda Cream the butter and sugar and beat in the egg and milk. Combine the flour and baking soda and gradually add to the creamed mixture. Shape into 1" balls and place on parchment lined cookie sheets. Flatten with a fork dipped in white sugar. Bake at 350°F for about 10 minutes or lightly browned.

1 ¾ C flour 2/3 C brown sugar 2 ½ tsp. baking powder ¼ tsp. salt 1 egg ¾ C milk 2/3 C peanut butter (smooth or crunchy) ¼ C canola oil 1 ½ tsp. vanilla 1 C milk chocolate chips Combine the flour, brown sugar, baking powder & salt and set aside. Combine the egg, milk, peanut butter, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the chocolate chips. Place batter in greased muffins pans. Bake at 350°F for about 20 minutes.