1 1/2 c. sugar

2/3 c. butter

1/4 c. water

12 oz. semi sweet chocolate morsels

2 t. vanilla extract

4 eggs

1 1/2 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. chopped nuts

In a small saucepan, combine sugar, butter and water. Bring to a just boiling. Remove from heat. Add chocolate morsels and vanilla. Stir until chocolate melts. Transfer mixture into a large bowl. Beat in 4 eggs, one at a time. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to chocolate batter. Stir in the nuts. Spread into a greased    9 x 13 x 2″ baking pan. Bake at 325 degrees for 50 minutes. Cool and cut into squares. Makes 4 dozen 1 1/2 ” squares.

1 3/4 c. cold milk

1 package (3.4 oz) instant cheesecake or vanilla pudding mix

1/2 c. canned pumpkin

1/4 – 1/2 t. pumpkin pie spice

10 gingersnap cookies

1 c. whipped topping

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and the pie spice. Let stand for 2 minutes or until set. Set aside three gingersnaps, crush the rest. Fold whipped topping into pudding. Spoon into dessert bowls. Sprinkle with cook crumbs. Serve with whole gingersnaps. Makes 3 servings.

1/2 c. water

1/3 c. apple juice

1/2 c. raisins, optional

1 T. cornstarch

1/2 c. skim milk or water

1 T. vanilla

Core and bake apples (or slice and bake) with 2 T. water, uncovered for 35 minutes at 350 degrees. Meanwhile, Heat 1/2 c. water, 1/3 c. apple juice, 1/2 c. raisins. Blend 1 T. cornstarch into 1/2 c. skim milk or water. Add to the apple juice and cook until clear. Add 1 T. vanilla. Sprinkle apples with cinnamon and pour glaze over top. Bake another 5 minutes.

This recipe is from Mom in 1978.

Bake apples whole (cored) or sliced with 2 T water, uncovered for 35 minutes at 350 degree

3 c. fresh blueberries

2-4 c. chopped rhubarb

1 1/2 c. rolled oats

2/3 c. brown sugar, packed

1/2 c. flour

1/2 c. butter

1/2 c. sugar

2 T. flour

Crust: Combine the dry ingredients. Cut in butter. Reserve 2/3 c. for the topping. Pat the rest on it in a greased 9 x 9x 2 inch pan. Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling. In a large bowl combine blueberries, rhubarb, sugar and 2 T. flour. Toss and coat well. Spoon onto crust. Sprinkle reserved crumbs on top. Bake at 350 degrees for 45 – 50 minutes. Serve warm with whipped cream or ice cream if desired.

1 T. cornstarch

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ginger

2 c. sliced celery

1 1/2 c. sliced carrots

4 t. canola oil

1 lb. boneless chicken breasts cut into 1/2 inch strips

1/4 c. chopped peanuts

Combine the first five ingredients in a small bowl. Mix until smooth and set aside. In a wok or skillet, stirfry celery and carrots in 2 t. oil until tender. Remove. Add chicken to the wok and stirfry in oil until thoroughly cooked. Return vegetables to the wok. Stir orange juice mixture and add to the wok. Bring to a boil. Cook and stir for 2 minutes or until thickened. Sprinkle with nuts and serve over rice if desired. Makes 4 servings.