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CHOCOLATE FUDGE CAKE 2 cups flour 1 tsp. soda 1"2 cups sugar 1/,4 tsp. sait 6 tbsp. cocoa 1 cup "real" mayonnaise 1 cup hot water 1 tsp. vanilla Place ail ingredients in large mnixing bowl and beat 2 minutes with an eiectric mixer. Pour into greased and floured bread 'n cake pan and cover. Bake.in covered Crock- Pot on high 2-2 to 3½,' hours or, until done. Doubiy delîcious served with soft vanilia ice creamn! Mrs. Marion Knapp, Newcastle PINEAPPLE DESSERT Drain 1 can of crushed pineappje. Cover bottom of waxed eaper ined pan with graham wafer mixture. 12 cup butter 2 eggs, beaten 111/ cups icing sugar Mix above and spread over crumbs. LThen take 1 cup whipped cream and 1 cup drained pineappie, mix and spread grahamn wafers on top. Refrigerate 48 hours. Vera Dorland, Wooler, Ont. BERRY PINK CLOUD 1 pkg. 2 oz. dessert topping mix 11/ cups siiced frozen straw- bernies 2 canis 20 oz. pîneappie 'tid- bits Prepare topping mix as directed on package. Foid in drained fruits and chili. Stir before serving. Serves 12 at a cost of 15 cents a serving. Vera Doriand, Wooler, Ont. DATE, NUT &ORANGE CAKE ½/ cup butter i egg 1 cup white sugar 1 cup sour miik ½2 cup nuts 1 cup dates 2 cups flour grated rind of one orange 1 tsp. baking soda in 1 tsp. warm water Mix together, bake at 350 degrees for 40 minutes, or untii done, in loaf pan 4" x Icing (optional) Pour juice of 1 orange with 1/ï cup white sugar over cake whilè hot. STRAWBERRY WHIPî ¾, cups frozen bernies (de. frosted) 1 egg white 1/2 cup sugar 2 tsp. lemon juice 2 cups fresh strawberries, siiced and sweetened to taste Place defrosted bernies in a bowl, aiso egg white, sugar and lemon juice. Beat ai mnediumn speed for 20 minutes until fluffy and stiff. Place ir glass dish and surround with sweetened fresh bernies. Vera Dorland, Wooler, Ont. YUM -YUM 11/4 cup flour 1 tbsp. brown sugar 1/2 cup butter Biend and pack in 8 x 8 pan. Toppiing: 11½ cups brown sugar 2, eggs 2 tbsp. flour pinch of sait walnuts 1 tsp. vanilla Bake in 350 degree oven fox 25-30 minutes. Jean McMurter SPECULAAS (Dutch Squares) 1 cup butter 11,2 cups sugar i egg, Pinch of sait 22cups flour 1 tsp. bakîng soda 1 tsp. baking powder 1 tLsp. cinnamron 1 tsp. cioves Mix together and spread on cookie sheet, brush with iik Sprinkle on slivered almonds. Bake in 370 degree oven for 25 minutes. Cëool for 10 minutes and cut in 48 squares. Cookie sheet 17 x il inches. Joan Tax, Bowmanvilie WVACKY CAKE (for kids- to miake) Grease a 9" pan. Sift together into pan: 1'2 cups flour 1 cup white sugar 3 tIbsp. cocoa 1 tsp. baking powder 1 tsp. soda 141 tsp. sait On top of this put: ï tsp. vinegar 5 tbsp. meited butter Slowly pour over ail 1 cup warm water and mix. Bake at 375 degrees for 30-35 minutes. Joan Tax, Bowmanvilie PUMPKIN LOAF 3 cups sugar 1 cup salad où or margarine 4 large eggs 14 oz. canned 1pumpkin Mix above ingredients to- gether in a large bowi. La InSifter: 312 cups'ail purpose flour 12 tsp. baking powder 2 tsp. baking soda 2 tsp. sait 1/2 tsp. nutmeg 1 tsp. cinnamon Sift above ingredients to- gether. Combine two sets until compietely mixed and smooth- Cook in two Tefion loaf pans., Bake at 350 degree oven for one hour. Joan Tax, Bowmanville RANANA LOAF Put 14 cup margarine and i cup white sugar in a bowl and beat well. Mash 3 bananas (very ripe) on a plate with a fork and add thiem to bowi and beat ag ain. Sift 2 cups cake and pastry flour with 1i tsp. baking soda. Mix 1/4 cup milk with 1 tbsp. white vinegar in a cup to sour the miik. Add a bit of flour, then miik alternately, beating well. Put batter in loaf pan 9 x 5 x 2-34 which has been greased. Bake in 350 degree oven for 1 hour.. ,Joan Tax, Bowmanvile 1/2 tsp. sait 5 to 7 apples 1/2 cup white sugar 2 to 3 tsp. cinnamon Mix the oul, sugar, eggs and aimond fiavoring together. Then sift flour, baking powder and sait and add to first four îngredients. Mix. Peel the appies and great over haif the dough in a greased 13 x 9 x 2" pan. Pour the other haif of the mixture over theappies. Sprinkle with the haif cup of white sugar mixed with the cinnamon. Bake at 350 ilegrees for 40 to 50 minutes. No icing needed. ; 12 '/4 34 2 uni ler asi qui baý wil inE ref ah RecipeSuppiement of the Canadian Statesman, September 15, 1976 LAZY DAISY OATMEAL BANANA MUllFFINS1 CAKE 114 cups boiiing water Two thirds cup white sugar 1 cup Quick Quaker Onts 1/2 cup butter or m~argarine j, cup butter 1 eggi 1 cup white sugar 1 cup mashed banana (3) 1 cup brown sugar 1 tsp. sod 0i tsp. vanilia 1 tbsp. boiling water 2 2. eggs V'2 cups flour11i2 1 and one third cup ail purpose 1 tsp, baking powder '/2 flour 1'/1 tsp. Sait 21/ ti tsp. soda 1 tsp. vanilia 1 s12 tsp. sait Cream butter and sugar r34 tsp. cinnamon until weil biended. Add. eggin 14 tsp. nutmeg and beat weli. Mix ini mashed o Pour boiiing water over bananas and vanilia. Dissolve sol oatmneai. Cover and let stand soda in boiing water. C Om- Stl 20 minutes. Beat butter uiitii bine with mixture. Mix four vsi creamy, add sugar, beat iJiltil 'baking powder and sait and u fiuffy. Blend vanilla and eggs. add to mixture. Bake muffins Is Add flour and spices. Add at 375 degrees for aboutÉ 20 cul oatmaeai mixture. Mix WeIi. minutes.s Bake at 350 degree oven for 55 deç minutes., Joan Tax, Bowmanviile ab( Lazy Daisy Icing: crç 14 cup butter melted ing 1/2 cup brown sugars 3 tbsp. cream DUTCH APPLE CAKE 12 cup chopped nuts 34 cup ou 34 cup shredded coconut 1/4- cup sugar Combine ail ingredients. 3 eggs Spread over cake. Boil frost- Aimond Flavoring ring$ until bubbly and brown. 112 cups flour Joan Tax, BowmanviIle 3 tsp. baking powder FRESII STRAWBERRY PUDDING (Makes 6 Servîngs) envelope uniflavoured gel- atin cup water tbsp. sugar 2tsp. grated lemon peel 'tsp. vanilia extract 1/ cups buttermiik pint sliced strawberries, Combine geiatin and water .a smnail saucepan. Stir over )w heat until gelatin dis- ilves. Remove from heat. tir in sugar, lemon peel and nilia extract. Siowiy stir in ittermiik. Chili until mixture slightiy thickened. Fold in il up siiced strawberries. Spoon into 6 individual essert dishes. Chili until set bout:3 hours. (Mixture wiii be reamy). Serve with remain- ig siiced strawberries. Sweeten if desired. Mdrs. Myrtie Snudden Oshawa STRAWBERRY THUMBPRINT COOKIES ýo thirds cup butter or margarine cup strawberry jamn or jeliy tsp. lemon juice cup flaked or shredded coconut cup quick-cooking roiied oats (uncooked) Beat butter or margarine ntii creamy. Add, jamn and ýmon juice, beating until iight Ad fluffy. Stir in coconut and uick oats; shape mixture into alis and press centre of each Âth thumb to make small ientation. Fi with jam and afrigerate until set. Makes bout 3 dozen. ,2 CUP mar'garine 12 CUPmilk Bring to boil andi boil 2 minutes. Add 1/2, cup peanut butter and 3i cups uncooked roiled oats. Stir well. Drop by teaspoons on wax paper. Cool. Makes about 4 dozen.,, Mrs. Myrtie Snudden POOR MIAN'S PUDDING Mix: 4 cups miik 3 tbsp. regular rice 'tsp. sait One third cup ïi,-basses,-- 1/2 tsp. cinnamon Pour inito butter casserolek and bake in preheated 300o degrees F oven stirring 3. or 4 times during first hour to keep) rice from settiing. Cook for about 3 hours. At last stirringS add 2 tbsp. margarine. Mrs. Myrtle Snuckien BLUE GRAPE PIE 1/ cup sugar 14cup flour 5- cups blue grapes 1 tbsp. lemonjuice Pinch sait 9 or 10 inch unbaked pie shell Streusel topping By pinching end opposite stem, squeeze puip fromn washed grapes into saucepan. Place skins in another dish. Bring pul p to one minute boil, then put through strainer or food miii to remnove seeds. Mix puip. skins, sugar, flour, lemon juice and sait and pour into pie sheli. Topping: Make crumbs of ½- cup roiled oats, ½,, cup brown sugar, 14 cup Flour, 14 cup margarine. Sprinkie over pie baked in 425 degree F oven 35 minutes. Mrs. MyrtieqrSnud-deii