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2 cups white sugar 2 cups brown sugar 2 cups vegetable oil 4 eggs 2 teaspoons of vanilla 4 cups of flour 2 teaspoons of soda 1 1/2 cups oats 1 teaspoon salt 4 cups of corn flakes 1/2 cup of milk (optional) raisins, cherries or dates can be added Preheat oven to 325 degrees F. Combine sugars, oil, eggs and vanilla; mix well. Combine flour, soda, oats, salt and corn flakes. Add with the milk. Drop onto cookie sheets and bake until lightly browned. Submitted by Edie Wesbrook from the Baking At Hospice Cookbook.

1 package (2 layer size) yellow cake mix 2 cups cold milk 1 1/4 cups water 2 packages Jello Lemon instant pudding 1/3 cup sugar 2 tbsp. icing sugar Preheat oven to 350F. Prepare cake mix as directed and pour into greased 13X9 inch cake pan. Set aside while you make pudding. Pour milk and water into large bowl. Add dry pudding mix and sugar. Mix until well blended. Pour over uncooked cake batter. Place the cake pan on a baking sheet and bake approx. 1 hour. Cool 20 minutes. Sprinkle with icing sugar.

1 cup brown sugar 1/2 cup granulated sugar 1/2 cup corn syrup 1 tsp. vanilla 1/2 cup water 1tbsp. butter 1/4 tsp.salt Cook sugar, syrup. water, salt, and butter until syrup crackles in cold water. Remove from heat and add flavouring. Stick skewer in stem end of apple, and dip one at a time into hot syrup. Place on oiled pan to cool. (from "150 Years of Cooking in the Ottawa Valley & Beyond" - Arnprior-Braeside-McNab Seniors At Home Program, Inc. cookbook) -------

4 Large Tomatoes sliced Salt & Pepper to taste 1/2 Cup of Mayonnaise 6 Green Onions, chopped 1 Cup of Grated Cheddar Cheese 1 Cup of Grated Mozzarella Cheese In a baking dish, arrange sliced tomatoes. Sprinkle with salt and pepper. Spread mayonnaise over tomatoes and top with onions. Cover with the grated cheeses. Bake at 350 degrees F. (180 degrees C.) for 25 minutes. Serves 6. From the Cooking Collections Cookbook from Land and Sea

Ingredients: •     1/4 cup brown sugar •     1/4 cup olive oil •     1/4 cup soy sauce •     2 teaspoons lemon pepper •     1 teaspoon dried thyme •     1 teaspoon dried basil •     1 teaspoon dried parsley •     1/2 teaspoon garlic powder •     4 (6 ounce) salmon fillets Directions: 1.    Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally. 2.    Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. 3.    Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side. Serves 4

Ingredients: 24 white cupcakes 1 cup boiling water 1 pkg. (85 g) Jell-O Orange Jelly Powder 2 cups thawed Cool Whip whipped topping 48 worm-shaped chewy Fruit snacks 3 tbsp. Oreo Baking Crumbs Directions: Place cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4 inch intervals in tops of cupcakes. Add boiling water to jelly powder; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon. Refrigerate 3 hours or until jelly is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec; unmold onto serving plate. Frost with Cool Whip. Garnish with remaining ingredients. (from Kraft Foods: kraftcanada.com).

1 whole orange 1/2 cup orange juice 1/2 cup chopped dates 1/2 cup butter 1 egg 1 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 3/4 cup sugar Pinch of salt Cut orange in pieces, remove seeds and drop the pieces in a blender. Blend until the rind is finely ground. Add juice, eggs, butter and dates. Give another whirl in the blender. Into a bowl, sift the dry ingredients. Pour the orange mixture over the dry ingredients and stir lightly. Drop spoonfuls into muffin tins. Bake at 400 degrees for about 15 minutes.

3/4 cup honey 1 cup peanut 3 cups Rice Krispies 1 cup chocolate chips 1 cup peanuts Put honey and peanut butter in saucepan and bring to a boil. Add Rice Krispies, chocolate chips and peanuts. Mix well and press lightly into a 9 inch square pan. Chill 1 hour and cut into squares. Submitted by Ruth Capello in Sing For Your Supper Cook Book

Ingredients: 1 can Eagle brand sweetened and condensed milk 1/4 cup peanut butter 1/4 cup corn syrup 1/2 cup brown sugar 4 cups rice krispies Directions: Cook first 4 ingredients over medium heat, stirring constantly, (about 4 or 5 minutes), or until mixture is consistency of pudding. Remove from heat. Add rice krispies and stir until well coated. Press mixture into a 9 x 9 buttered pan. Let stand until cool. Cut into squares. (Taken from the 60th Anniversary Wyman Women's Institute Cookbook)

1 cup white sugar 2 eggs 2 tbsp melted butter 1 cup milk 3 tsp baking powder 1 tsp salt Sufficient flour, to roll out Frying in hot fat Mix sugar, butter, then eggs, then milk, last the dry ingredients. Fry in hot fat. They freeze well. Provided by Adele McLeod of Burnstown Women's Institute Cookbook

1 egg, beaten 1 cup brown sugar 2 tbsp. flour 1 cup pure local maple syrup 1 tsp. vanilla 1/2 cup chopped walnuts 2 tbsp. melted butter pinch of salt Mix ingredients and cook to thicken on top of stove, stirring constantly. Pour into a cooked pie shell. Serve with ice cream, whipped cream or alone as you wish. Submitted by Barbara Syminton to the Renfrew Victoria Hospital Cookbook.

¾ Cup of shortening 1 Cup of sugar 4 Tablespoons of molasses 1 Egg 2 Teaspoons of baking soda 1 Teaspoon of cinnamon 2 Cups of flour 1 Teaspoon of ginger 1 teaspoon of cloves Cream together the shortening and sugar. Add molasses and stir thoroughly. Add the remaining ingredients one at a time. Mix after each addition until smooth. Pinch off a bit of cookie dough and roll into small walnut sized balls. Dip in granulated sugar and place 2 inches apart on a greased baking sheet. Bake at 350 degrees F for 10 to 12 minutes. Store in an airtight container. Submitted by Susan Philips from the Baking at Hospice Cookbook