Crumb first 4 ingredients together and place 1/2 mixture in pan. Cover with apples. Sift sugar and cinnamon over the top of apples. Cover with rest of crumb mixture. Bake 45 minutes at 350 degrees. Serve with whipped cream or ice cream. Recipe says to use an 8×12 pan but a 9×11 should work fine. Serves 6.

1. Preheat oven to 350 degrees.
2. Crack the eggs into a large mixing bowl. Beat them with a fork until they are light yellow. Add the canned pumpkin to the eggs and mix well with a wooden spoon.
3. Measure the cinnamon, ginger, and allspice into the mixing bowl. Add the molasses and milk. Stir well.
4. Grease casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish.
5. Bake the pudding for 1 hour. Serve warm.

This recipe doesn’t have much sugar so we served it warm with vanilla ice cream and it was very good. On the second day, we mixed the cold pudding with vanilla yogurt which was also good.

Cream shortening and gradually add sugars until well blended. Add well beaten eggs and vanilla. Sift dry ingredients together, except baking soda. Dissolve the baking soda into the sour milk. Add to the cream mixture and also add the bananas. Slowly add flour to the mixture. Spoon into 2– 8 inch greased layered pans. Bake at 350 degrees for 30-35 minutes. Let sit for 5-10 minutes on a cake rack before removing. Top with your favorite frosting.

From the kitchen of Ella Meyer

Cream butter. Add sugar. Add the egg and vanilla. Sift the flour, baking powder and salt and add alternately with the milk. Fold in the berries. Bake in a pudding pan.

From the kitchen of Alma Harnwell

Beat eggs until light in color. Beat in sugar, salt and flavoring. Beat in hot milk and butter. Sift in flour and baking powder. Bake at 350 degrees for 25-30 minutes.

Crush graham crackers, mix melted butter and sugar. Place this in 9×13 inch baking dish. Press down evenly and bake at 350 degrees for 8 minutes. Cool. Combine cream cheese and milk, beat until smooth and add 1 C. sugar. Mix well. Fold in carton of Cool Whip. Spread evenly over graham cracker crumbs. Cool. Cover with 1 can cherry pie filling. Chill and serve.

Combine first 3 ingredients in a mixing bowl.  Beat until well blended.  Stir in cherries and nuts.  Spread in greased pan.  Bake at 350 degrees for 25 minutes.  Loosen from side of pan.  Frost with powdered sugar frosting.

Filling:
1 package vanilla pudding
1 can cherry pie filling

Prepare crust and bake until brown. Fill crust with vanilla pudding and put the cherry pie filling on top. Place in refrigerator and allow to cool through.

From the kitchen of Marlene Lake and Ella Meyer

Cream together the first 4 ingredients. Fold in the egg and beat. Sift together flour, soda and salt. Add this mixture to the creamed ingredients. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 7-10 minutes.

From the kitchen of Ella Meyer

Mix and put in bottom of lightly greased pan. Bake 10 minutes. Pour small pkg. of chocolate chips over top when hot.
Prepare:
1 C. brown sugar
2 T. flour
1/2 t. baking powder
1/2 t. salt
2 eggs
1 t. vanilla

Pour this over chocolate chips and bake 26 minutes at 350 degrees. Frost with your favorite powdered sugar frosting.