Sweets!
Mom’s Applesauce Bread
  • Yellow cake mix
  • Vanilla instant pudding
  • 1 cup applesauce
  • ½ cup water
  • ¼ cup oil
  • 4 eggs
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
Preheat oven to 350 °. Mix – blend well with mixer at medium speed for 4 minutes. Grease 2 loaf pans. Spread evenly batter in each pan. Bake at 350° for 50 – 55 minutes. You can freeze this - turns out great. I often make a double or triple batch and freeze loaves for a later date. I wrap a loaf in aluminum foil, then put into a large freezer bag.


Click here for the recipe and save to your computer.
Pumpkin Bread
  • 3 cups sugar
  • 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 - 16 oz can pumpkin
  • 1 cup nuts (optional). I use walnuts.
  • 3 cups flour
  • 1 cup oil
  • 1 cup water
  • 4 eggs
Preheat oven to 350 °. Mix and bake 45 minutes to 1 hour, until toothpick inserted comes out clean. Makes 2 loaves or 3 small loaves. You can freeze this - turns out great. I often make a double or triple batch and freeze loaves for a later date. I wrap a loaf in aluminum foil, then put into a large freezer bag.


Click here for the recipe and save to your computer.
Cream Cheese Frosting
  • 3 cups of powdered sugar
  • 8 oz package of softened cream cheese
  • 2 tbsp melted butter
  • 1 tsp vanilla
Mix until blended with an electric mixer. Spread on your desert! Refrigerate any leftovers.


Click here for the recipe and save to your computer.
No Bake Cookies
  • 2 cups sugar
  • 4 tbsp cocoa
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1 stick butter
  • 3 cups quick cook oatmeal
Melt butter over low heat. Stir in sugar and cocoa. Add peanut butter and milk. Bring to a boil and let boil for 5 minutes, stirring occasionally. Add oatmeal and mix well. Drop by teaspoon on to wax paper and chill.


Click here for the recipe and save to your computer.
Lemon Pudding Dessert
  • 1 cup cold butter or margarine
  • 2 cups all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners sugar
  • 1 carton (8 ounce) frozen whipped topping, thawed, divided
  • 3 cups of cold milk
  • 2 packages of instant lemon pudding mix (3.4 ounces each)
In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13x9x2 inch baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup of whipped topping. Spread over the crust.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top withi the remaining whipped topping. Refrigerate for at least 1 hour.

Yield: 12-16 servings.


Click here for the recipe and save to your computer.
Chocolate Peanut Treats
  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 1/2 cup butter or margarine, melted
  • 2 cups confectioners sugar
  • 1/2 cup of chunky peanut buttter
  • 1 cup (6 ounces) semisweet chocolate chips
In a bowl, combine graham cracker crumbs and butter; mix well. Stir in sugar and peanut butter. Press into a greased 8 inch square pan.

In a microwave or double-boiler, melt the chocolate chips and stirl until smooth. Spread over peanut butter layer. Chill for 30 minutes. Cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

Yield: About 2 dozen.


Click here for the recipe and save to your computer.