Molasses Cookies

4 c all purpose flour
2 c sugar
1 1/2 cup shortening
1 teaspoon salt
2 tbsp cinnamon
2 large eggs
1/2 c molasses
4 tsp cinnamon
6 tbsp granulated sugar

Preheat oven to 350 DF.  
In a large mixing bowl, combine first seven ingredients listed until thick dough forms.
Shape dough into 2-inch balls.  
In a small bowl combine 4 teaspoons cinnamon and 6 tablespoons sugar and mix until
combined. Roll balls of dough in cinnamon sugar mixture and place 2 inches apart on an ungreased cookie sheet. 
Flatten each ball by making crisscross marks with the tines of a fork.
Bake for 10-12 minutes.  Transfer cookies to wire racks and let cool.

Rum Pudding Cake

2 pkg 7oz flavored Anisette Sponge Biscuits
1/4 c light and dark Rum
4 c Milk
1/2 c Sour Cream
1 pkg (3 3/4oz) Vanilla Instant Pudding
1 pkg (4 1/2oz) Chocolate Instant Pudding


Sprinkle one side of biscuits with rum. Arrange one pkg of biscuits flat side down, as tight as possible in bottom of 9" spring form pan. Crumble remaining of package to fill spaces. Mix 2 cups of milk and sour cream in a large bowl till well blended. Stir in vanilla pudding till smooth. Chill to partially set, pour over biscuits.
Arrange other package of biscuits on top of pudding, using crumbs to fill in spaces.
Mix chocolate pudding with other 2 cups of milk. Do the same over biscuits. 


Cover, refrigerate overnight.
Optional whipped cream on top to serve.

Berry Crisp

Crust topping:
1 c Flour
1 c Sugar
1 tsp Baking Powder
1 Egg, beaten


Berry Filling:
2 tbsp Flour
3/4 c Sugar
4-5 c berries
1 stick of Butter, melted


Preheat oven to 375 DF


For topping, combine flour, sugar, baking powder, make a well in center of dry ingredients and blend in beaten egg. Mix until crumbly. Set aside.


For filling, place berries in a large bowl. Mix flour and sugar and sprinkle over berries. Toss gently to cover berries.


Put berries into well buttered 8x8x2" glass baking dish and sprinkle topping over berries. Drizzle melted butter evenly over topping. 


Place baking dish on a cookie sheet to prevent spill overs in oven.


Bake 45 minutes.

Bread Pudding (from Holiday House)

8 Eggs
4 c Milk
2 c Sugar
4 tbsp Vanilla
Nutmeg
Raisins 


Preheat oven to 350 DF


Butter the bottoms of bread pans (2 1/2 Loafs) 
Mix all ingredients. Pour into pans. 
Bake 60-90 minutes, until golden brown.

Apple Crisp

4-6 c sliced Apples
1/2 c Flour
3/4 tsp Cinnamon
1/3 c soft Butter
2/3- 3/4 c Brown Sugar
1/2 c Rolled Oats
3/4 tsp Nutmeg


Preheat oven to 375 DF


Place sliced apples in greased pan.
Blend flour, cinnamon, butter, brown sugar, oatmeal and nutmeg till crumbly. Spread over apples.


Bake for 30-35 minutes

Easy Apple Crisp

5 c sliced Apples
2 tbsp Orange or Apple Juice
1/2 c Brown Sugar
1/4 c Flour
1/2 tsp Cinnamon
1/4 cup Oleo
Nutmeats (optional)


Preheat oven to 375 DF


Arrange apples in 9x13" greased pan. Drizzle with juice.
Combine brown sugar, flour, cinnamon, and oleo; mix till crumbly.
Spread over apples. Then nutmeats on top.


Bake for 35 minutes. Serve with ice cream or whipped cream. 

Blueberry Salad

1 pkg Raspberry Jell-O
1 1/2 c boiling Water
1 can Blueberry Pie Filling
1 can crushed Pineapple
1 c chopped Nuts (optional)


Mix together in mold and let set in refrigerator. 


Mix well for topping after Jell-O is set:
4 oz Cream Cheese
1/4 c Sour Cream
1/4 c Sugar