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In a casserole dish place enough cut up apples to cover the bottom. Sprinkle with cinnamon. Mix together: 1/2 cup white sugar 2 tbsps. shortening 1 cup flour 2 tsps. baking powder 1/2 tsp. salt Add just enough milk to make batter quite thick and spreadable. Spread over top of apples. Cook until a golden brown. Serve with milk and sugar, cream or ice cream.

3/4 cup sugar 1 egg 1/4 cup vegetable oil 2 tsp grated orange peel 3/4 cup orange juice 1 1/4 cups rhubarb 2 cups flour 1 1/2 tsp baking powder 1/2 tsp soda 1 tsp salt 3/4 cup chopped pecans Cream sugar, egg, oil, peel and juice. Add sifted flour, soda, salt and baking powder. Mix until mixed lightly. Fold in rhubarb and pecans. Put batter in greased tins or papers. Bake 25 to 30 minutes in 350 degree F oven. Makes 1 dozen.

2 cups flour 1 tsp cinnamon 1 cup applesauce 1/2 tsp baking soda 1 egg 3 tsp baking powder 1/2 cup nuts 3/4 cup white sugar 1 tsp nutmeg 2 tbsp melted shortening Sift dry ingredients, add walnuts. Beat egg. Sitr in applesauce and shortening. Add dry mixture. Put in loaf pan and bake at 350° F for one hour.

Ingredients: 1/4 cup butter Grated lemon rind 1 tsp ground coriander 1/4 tsp ginger 1/2 cup of Indonesian Soya Sauce or Teriyaki sauce 1 tbsp lemon juice 3 tbsp brown sugar 1/2 tsp ground cumin 1 clove garlic Directions: Melt butter, add all ingredients. Bring to Boil -- Simmer 5 minutes. Pour over Meat and marinate over night.

20 ripe tomatoes 4 large onions 1 Tbsp crushed chillies 1 Tbsp salt 3 cups vinegar 3 cups sugar Peel tomatoes by dropping into hot water for 2 minutes, then plunging into cold water. Skins will come off easily. Cut into chunks. Peel onions and cut into small pieces. Add remaining ingredients, except sugar, and put into cooking pot. Cook over high heat for 3 hours (approximately) until thick. Stir often to prevent scorching. Add sugar and stir until dissolved. Put into jars and seal while hot.

3/4 cup sugar 2 1/2 cups shredded coconut 2 large egg whites 1/2 cup semi-sweet chocolate chips 1 tsp vanilla Pinch salt Combine all ingredients in a large bowl. Mix well. Form 1 1/2 tablespoons of mixture into loose haystack shapes on cookie sheet lined with parchment paper. Space about an inch apart. Bake 15 to 20 minutes until golden, in 350°F oven, rotating halfway through. Cool completely.

1/2 cup butter 1/2 cup brown sugar 1/4 cup granulated sugar 1 egg 1 tsp vanilla 1cup All Purpose Flour 1/4 cup cocoa 1/2 tsp baking soda 1/8 tsp salt Instructions: 6 minute preparation Mix wet ingredients. Sift dry ingredients and add to butter/sugar mix. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 F. 8 minutes Makes 24 cookies

1 can jellied cranberries 1/2 cup white sugar 1/2 cup cranberry juice 1 tsp dried mustard 1/4 tsp ground cloves Gravy: 2 Tbsp cornstarch water Mix together above ingredients. Pour this mixture over a 3 pound pork tenderloin roast and cook in slow cooker for approximately 6 hours. When meat is cooked, take 2 cups of the juice out of the slow cooker and put in a small pot. Mix 2 tablespoons cornstarch with a bit of water to thicken the above to make a gravy.

4 slices bacon, chopped 1 cup shredded potatoes 1/4 cup chopped onions 6 eggs, beaten 1 cup 4 cheese Italiano shredded cheese 6 green or red pepper rings Prehat oven to 350°F. Cook bacon in medium ovenproof nonstick skillet 4 minutes. Drain and return bacon to skillet. Add potatoes and onions; cook 7 minutes, stirring frequently. Stir in eggs; top with cheese and peppers. Cover and bake 20 to 25 minutes or until centre is set.

Cake: 1/2 cup butter, softened 3/4 cup sugar 1 egg 1/2 cup milk 1 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 cups fresh blueberries (or frozen, thawed) Topping: 1/2 cup sugar 2 Tbsp butter 1/2 tsp cinnamon Cream butter and sugar until soft, beat in egg. Stir in milk and vanilla. Mix together flour, baking powder and salt then add to cream mixture. Fold in blueberries and lightly place mixture into greased 9x9 inch pan. Mix together topping ingredients until crumbly, and sprinkle on unbaked cake batter. Bake at 350 degrees F for 50 minutes or until tests done.

1 3/4 cups oats 1/2 cup all purpose flour 1/3 cup wheat and oat flour 1 cup lightly packed brown sugar 1 tsp baking powder 1/4 tsp salt 2/3 cup margarine, melted 3/4 cup raspberry jam 1/3 cup sliced almonds, optional Combine first 6 dry ingredients. Mix well. Stir in melted margarine. Press 2/3 of crumb mixture into greased 9 inch square cake pan. Spread with jam. Add almonds to remaining crumb mixture. Sprinkle over jam, patting down lightly. Bake at 375 degrees F for 25 to 30 minutes or until golden. Cool and cut into bars. Makes 24 squares.

Ingredients: • 1 cup mayonnaise • 1 cup white sugar • 2 cups flour • 2 tsp soda • 3 tbsp cocoa • 1 cup cold water • 1 tsp vanilla • Pinch of salt • Walnuts may be added Method: Mix mayonnaise and sugar together. Mix flour, soda, cocoa and salt together. Add to first mixture alternately with water. Add vanilla. Add walnuts if used. Bake at 350 degrees for 40 minutes. Use angel food pan or 9”x13” pan.