2 C flour 1 C white sugar 2 ½ tsp. baking powder 2 eggs 1 C sour cream ½ C melted butter ½ tsp. almond extract 1 C coconut 1 C milk chocolate chips ½ C slivered almonds Combine the flour, white sugar & baking powder and set aside. Whisk together the eggs, sour cream, butter and almond extract and stir into the dry ingredients just until moistened. Fold in the coconut and chocolate chips. Fill greased muffin tins and sprinkle with the slivered almonds. Bake at 350°F for 20 – 25 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.

1 c soft butter 1 C peanut butter 1 C white sugar 1 C brown sugar 2 eggs 1 tsp. vanilla 2 ¼ C flour 2 tsp. baking soda 1 pkg. (175 g) milk chocolate chips 1 pkg. (175 g) peanut butter chips Cream the butter, peanut butter & sugars until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients and slowly add to the creamed mixture and mix well. Stir in the chips. Drop dough onto parchment lined cookie sheets and bake at 350°F for 12 – 15 minutes or until golden brown.

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.