6 peaches, peeled and pits removed 1 small lemon, with peel, cut up and seeded 1 cup chopped walnuts Sugar Put peaches, lemon and walnuts through food grinder. Measure and put into large saucepan. Measure same amount of sugar as the fruit and walnut mixture and add to saucepan. Stir and bring to a boil and boil bently 35 to 40 minutes. It should hold its shape when done. Fill hot sterilized 1/2 pint jars to within 1/4 inch of top. Process in a boiling water bath 5 minutes. Makes 4 1/2 pints.

4 tbsp. soft butter ½ C white sugar ½ C brown sugar 1 C milk 1 egg 1 tsp. vanilla 2 C flour 1 tbsp. baking powder 1 C cranberries 1 C white chocolate chips Cream together the butter, white sugar and brown sugar. Beat in the egg, milk and vanilla & mix. Combine the dry ingredients and add to the mixture mixing just until combined (batter should be lumpy). Fold in the cranberries and chocolate chips. Fill greased muffin tins and bake at 350°F for about 20 minutes.

1 C butter 1 ¾ C white sugar 2 eggs, well beaten 2 ¼ C applesauce ¼ C water 2 3/4 C flour 2 tsp. baking soda 2 tbsp. cocoa 1 tbsp. cinnamon Dash of salt 2 C chopped walnuts 1 C raisins Cream together the sugar, butter and eggs & mix well. Combine the applesauce and the water. Combine the dry ingredients and add to the creamed mixture alternately with the applesauce & water and mix well. Stir in the raisins and walnuts. Spread the batter in a greased bundt pan and bake at 350°F for about 50 – 60 minutes.

¾ C soft butter 1 ½ C white sugar 2 eggs 1 tbsp. red food colouring 1 tsp. vanilla 1 ¾ C flour ½ C cocoa ¾ tsp. baking soda ¾ tsp. salt 1 C sour milk Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the food colouring and vanilla. Combine the dry ingredients and add the dry ingredients alternately with the sour milk to the butter mixture beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350°F for 18 – 20 minutes. Cool completely before icing.

1 ½ C raisins ¾ C white sugar ½ C butter, cut into chunks 2 eggs, beaten ½ C milk 1 tsp. vanilla 1 ½ C flour 2 tsp. baking powder 1 tsp. baking soda ½ C chopped walnuts Place the raisins, sugar, butter, eggs, milk and vanilla in a heavy saucepan and cook on a medium heat stirring until slightly thickened and just beginning to bubble. Cool slightly in the refrigerator. Combine the dry ingredients and make a well in the centre and pour in the raisin mixture. Stir just until combined. Fold in the walnuts. Place the batter in greased muffin tins and bake at 350°F for about 20 minutes.

1 1/2 cups flour 1/4 cup white sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 cup melted margarine 1/2 cup apple juice 2 eggs 1 cup canned mincemeat Combine dry ingredients and mix well. Melt margarine; stir in juice and eggs. Beat well. Stir liquids into dry mixture. Add mincemeat and stir until moistened. Spoon into muffin cups. Bake at 375°F for 15 to 20 minutes.

1 2/3 C flour 3 1/2 tsp baking powder 1/2 tsp salt 3 tbsp white sugar (optional) 1/2 C grated cheese (old or medium) 1 egg 1 C milk 1/4 C oil Preheat oven to 400 F. Combine flour, baking powder, salt and sugar. Add grated cheese. Beat egg and add to milk and oil. Combine quickly with the dry ingredients. Do not overmix. Spoon into greased muffin tins and bake about 20 minutes. Makes about 1 dozen.

½ C butter 4 C sliced zucchini ½ C chopped purple onion 2 garlic cloves, chopped 1 ½ C chopped, cooked crab meat 1 ½ C cubed Swiss cheese 1 C fresh bread, cubed 3 tomatoes, cubed 1 tsp basil ½ tsp salt ¼ tsp pepper In a skillet, melt the butter and sauté zucchini and onion. Combine remaining ingredients and add to the butter mixture. Place in a greased 2 quart casserole. Bake at 350°F for 45 minutes.

1 pound of bacon or sausage cooked (or both if you are a meat lover) 1 pizza crust Thaw 1 cup of frozen hash browns 1 cup of shredded cheddar cheese 3 eggs 1/4 cup of milk 1/2 teaspoon of salt 1/4 teaspoon of pepper 1/4 cup of Parmesan or Mozzarella Cheese Spread hash browns, sausage/bacon and cheddar cheese over the pizza crust. This can be done the night before and wrapped tightly. Beat together the eggs, salt, pepper and milk and pour over the pizza. Sprinkle with the parmesan or mozzarella cheese. Bake in oven for 10 to 15 minutes. Enjoy

3 ½ C flour 2 tsp soda 1 tsp baking powder 3 tsp pumpkin pie spice 1 tsp salt 3 C white sugar 1 C canola oil 4 eggs 1 ¾ C pumpkin purée ½ C cold water Preheat oven to 350 degrees F. Grease two 9X5” loaf pans. Combine flour, soda, baking powder, salt and pumpkin pie spice. Set aside. Beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with the water. Divide the batter evenly between the prepared pans. Bake for about one hour or until a toothpick inserted into the centre comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a day before serving.

1 large package of jello instant chocolate pudding 2 cups of milk 2 cups of cool whip 1 cup of Oreo chocolate baking crumbs or crushed cookie crumbs 12 gummy worms Sprinkle half of the chocolate crumbs into 6 bowls. Make pudding according to the directions and fold in cool whip. Pour it into bowls and sprinkle the rest of the crumbs on top. Add 2 gummy worms to each bowl. Chill before serving, then enjoy digging for the worms.

1C icing sugar 1 lb butter 4 C flour Mix butter and icing sugar. Gradually add the flour. Work the dough with your hands until it is oily. Roll on a lightly floured surface until 1/4". Cut with cookie cutters and decorate. Bake at 300 degrees F for 10 minutes or until edges are brown.