firm French bread
1 1/2 cups sugar
15 ounces pumpkin pie mix (seasoned)
1/2 cup pecans
|2 cups half
and half (half milk, half cream)
1/2 cup raisins
grease a medium casserole dish. Pre-heat the oven
to 350 degrees. Tear the bread into medium
pieces. Add to a mixing bowl. Sprinkle on the
sugar. In a separate bowl, lightly beat the eggs.
Add the half and half and pumpkin mix. Toss the
mixture with the bread. Place half in the
casserole. Add the raisins and pecans. Top with
the other half of the mixture. Bake for 25-35
minutes or until firm and lightly brown. Serve
warm with whipped cream.
|1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup milk
1 teaspoon vanilla
2 tablespoons melted shortening
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cups boiling water
ingredients and pour into an 8x8 pan.
Topping: Mix brown sugar and
cocoa together and sprinkle over batter in the
Pour boiling water over cake. Bake at 350 degrees
for 40 to 50 minutes.
|4 cup flour
1 1/2 cups shortening
1 egg + milk to make 1 1/4 cup, beaten
1 cup crushed corn flakes
6 cups sliced apples
1 teaspoon cinnamon
shortening into flour, add egg/milk mixture. Roll
out half of dough and fit into a sheet cake pan.
Spread the bottom of the crust with the crushed
corn flakes. Mix the apples, sugar and cinnamon,
spread on top of corn flakes. Roll out remaining
dough and fit on top. Seal. Bake at 375 degrees
til golden brown. Glaze with a thin powdered
sugar glaze while still hot.
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine