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Ingredients: 3 cups seedless raisins 2 cups boiling water 1 cup molasses 2/3 cup shortening 1 cup white or brown sugar 1 cup coarsely chopped walnuts 1/4 tsp nutmeg 3 1/2 cups flour 1 1/2 tsp salt 2 tsp baking soda 1 cup buttermilk or sour milk 2 tsp vanilla Cloves are optional Directions: Bring raisins and water to a boil and continue boiling until water is reduced to a few tablespoons. Add molasses, shortening, nuts, nutmeg, cinnamon and cloves. Boil gently for 5 minutes. Remove from heat and let cool, add flour a bit at a time, alternating with remaining ingredients. Grease two 9 inch loaf pans and line with waxed paper. Bake at 325F for 60 to 70 minutes. Let cool on cake rack

4 Reese’s Peanut Butter Cups 2 Tablespoons of Peanut Butter 3 Tablespoons of Butter 3 Cups of Rice Krispies Melt the Reese’s Peanut Cups, the Peanut Butter in a pan with the regular butter. Fold in the Rice Krispies. Drop and cool onto a waxpaper sheet or press into a buttered baking dish. When completely cooled cut into squares and served.

1/2 cup oil 1 egg 1 tsp vanilla 1 1/2 cups brown sugar 2 cups flour 1 tsp baking powder 1 tsp baking soda Dash salt 1 cup sour cream 2 cups diced fruit 1 tbsp butter 1/2 cup brown sugar 2 tsp cinnamon Mix the first 8 ingredients together. Add sour cream and fruit. Put into a greased 9X13 inch pan. Mix together butter, brown sugar and cinnamon; splatter on top of cake. Bake at 350 degrees F for 35 to 40 minutes.

2 cans of water chestnuts and liquid 1/4 cup soya sauce 1 tsp. ginger, freshly grated 1 garlic, minced 1 lb. of bacon In a large bowl add the chestnuts and liquid. Add the soya sauce ginger and garlic. Cover and refrigerate for 6 hours or overnight. Wrap each chestnut with half strip of bacon and secure with a toothpick. Bake in a 375 F oven for 15 to 20 minutes or until bacon is crispy.

1 cup butter 1 cup brown sugar 1 cup of molasses 1 heaping tsp Cinnamon 3 heaping tsp ginger 1 tsp baking soda 1 tbsp of vinegar 4 cups of flour Boil for 1 minute 1 cup butter 1 cup brown sugar 1 cup of molasses 1 heaping tsp Cinnamon 3 heaping tsp ginger Cool Add 1 tsp baking soda dissolved in vinegar (approximately 1 tbsp) Add 4 cups of flour. Note the dough will be stiff. Roll as thin as possible Use cookie cutters to cut into shapes. Bake in preheated oven at 375°F for 6 minutes. Cool on brown paper

1 cup sugar 2 eggs Juice of 1/2 orange 3 Tbsp milk 1/2 lb lard (250 g) 4 cups flour 3 tsp baking powder 1 tsp salt 1 cup currants Sift flour, baking powder and salt. With pastry blender or fork, work in lard and mix well. Add sugar, beaten eggs, juice, milk and currants (washed and drained). Mix well and roll out on floured board 1/4 inch thick. Cut in rounds. Cook on greased griddle about 3 minutes on each side until golden. Cool and sprinkle with sugar.

1 cup butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla 2 1/3 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 12 oz (340g) white chocolate, coarsely chopped 3/4 cup macadamia nuts, toasted and coarsely chopped 1/2 cup toffee bits In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla. Whisk together flour, baking soda and salt, stir into butter mixture until combined. Stir in chocolate, nuts and toffee. Drop by rounded 1 tbsp onto greased or parchment paper - lined baking sheets. Bake in 350 degree F oven until edges are golden, about 12 minutes. Let cool on pans.

1 lb ground beef 1 tsp Worcestershire sauce 10 oz can cream of mushroom soup 1/3 cup tomato sauce 1/2 tsp paprika 2 cups sliced fresh mushrooms Salt and pepper Crumble meat into an 8 cup microwave dish. Add Worcestershire sauce. Cover with waxed paper and microwave on high for 4 minutes. Stir with fork after 2 minutes. Stir in remaining ingredients. Cover and microwave on high for 6 minutes, stirring after 3 minutes.

2 eggs 2 tbsp. all-purpose flour 1/2 cup mayonnaise 1/2 cup milk 3 green onions, finely chopped 12 oz. crabmeat or 2 - 170 g cans crabmeat 2 cups grated Swiss cheese Beat eggs until frothy. Mix in flour, mayonnaise and milk. Add onion. Remove membranes from crab. Stir in crab and cheese. Pour into unbaked 9 inch pie shell. Bake on lowest rack in a 350°F oven for about 40 minutes until set.

2 qt water 1 1/2 cups grated carrots 1 cup chopped celery 1/2 cup barley (pearl) 1/2 cup chopped onion 1 tsp salt 1 bay leaf 1/2 tsp poultry seasoning 1/4 tsp pepper 1/4 tsp sage Cooked chicken or turkey pieces (1 to 2 cups) Use leftover cooked chicken or turkey, cut in small pieces. Put all ingredients in a pot and simmer 1 hour.

1 box wheat squares (such as shreddies) 1 box oat cereal (such as Cheerios) 1/2 bag pretzel sticks 2 cups unsalted roasted peanuts 1/2 cup canola oil 3 tbsp. hot sauce 3 tbsp. Cajun seasoning 3 tbsp. garlic powder Preheat oven to 350F. In a large roasting pan, mix cereals and peanuts. In a small bowl, whisk oil, hot sauce, garlic powder and cajun seasoning. Combine the cereal mixture and the seasoning mixture and toss well to coat evenly. Bake for about 15 minutes, stirring half way through. Store in freezer bags. Keeps about 10 days and also freezes well.

2 (10 ounce) pkgs vanilla baking chips 1 (14 ounce) can sweetened condensed milk 1/2 tsp peppermint extract 1 1/2 cups crushed candy canes 1 dash red or green food colouring Directions: Line an 8 inch square baking pan with aluminum foil, and grease foil. Combine the vanilla chips and sweetened milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted stir in the peppermint extract, food colouring and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. MAKES 2 1/4 lbs.