Apple Rum Dum

By Jean Kester Anderson

Ingredients:
Cake:
1 Cup Sugar
1/4 Cup Oleo
1 Egg
1 Cup Flour
1 Teaspoon Soda
1 Teaspoon Cinnamon
1/2 Cup nuts
2 Cups Jonathan Apples, chopped

Sauce:
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Milk or Half N Half
1/4 Cup Butter
1 Teaspoon Vanilla

Directions:
Cake:
Cream Sugar and Oleo, add Egg and mix well. Combine flour, soda, cinnamon, and nuts then add to egg mixture. Add Chopped apples. Pour mixture into 9x9 inch pan (or 13x9 for a double recipe) and bake for 30 minutes

Sauce:
Combine all and heat slowly to boiling. Top pieces of cake with sauce then with whipped cream.

Mrs. Abbot's Ginger Snaps

By Sarah Drake Bergendahl

Ingredients:
3/4 Cup shortening
1/4 Cup Bacon Grease
1 Cup Sugar
1 Cup Molasses
1 Egg
2 Teaspoons Soda
3 1/2 Cup Flour
1 Tablespoon Ginger

Directions:
Cream shortening, add Sugar, add Molasses, then Egg. Add shifted dry ingredients. Form dough into round balls about the size of a walnut and roll in sugar. Baked on greased cookie sheet 1 1/2 inches apart at 375 degrees for 10 minutes.

Great Pumpkin Dessert

I don't remember where I got this one, but it's been a hit when I've made it.

Ingredients:
1 Can (15 oz) Solid Pack Pumpkin
1 Can (12 oz) Evaporated Milk
3 eggs
4 Teaspoon Pumpkin Pie Spice
1 Cup Sugar

1 Package yellow Cake Mix
3/4 Cup Butter, melted
1 1/2 Cups Chopped Walnuts

Directions:
In Mixing Bowl, Combine Pumpkin, Evaporated Milk, Eggs, Pie Spice, and Sugar. Pour into greased 13x9x2 inch baking pan. Sprinkle dry cake mix on top then drizzle with melted butter. Top with Walnuts and bake for 1 hour in a 350 degree oven. Serve with Vanilla Ice Cream or whipped cream.

Chocolate Mousse

I found this one in a diabetic friendly cookbook and it's really good!

Ingredients:
3 Cups fat free milk
2 packages Sugar-Free Chocolate Instant Pudding Mix
8 oz (1 package) Fat Free Cool Whip

Directions:
Pour Milk and Pudding Mix into a medium bowl and blend until the pudding mix is dissolved. Stir in Cool Whip. Serve chilled.

I usually pour the mix into individual serving bowls before chilling.

Sandies

These are yummy, bite sized cookies. I like to make them around the holidays... they are great filler for goody baskets and a hand mixer is all you need. I got the recipe from my grandmother, Jean Davis.

Ingredients:
1 Cup Butter
1/3 Cup White Sugar
2 Teaspoons Water
2 Teaspoons Vanilla
2 Cups shifted White Flour
1 Cup chopped Pecans
Powdered Sugar

Directions:
Cream Butter and Sugar. Add Water and Vanilla, Mix well. Blend in Flour and Nuts. Chill dough in refrigerator 4 hours. Shape chilled dough in balls, fingers, or any desired shape. Bake at 325 degrees for 20 minutes using an ungreased cookie sheet. Remove from pan, cool slightly, and roll in powdered sugar.

After cookies cool completely, store in an air tight container. These cookies freeze well.

Two-Onion Souffle Dip

Recipe By: Chicago Tribune

Ingredients:

1 pkg cream cheese, softened
1 yellow onion, finely chopped
1/4 c mayonnaise
1 c shredded Parmesan cheese, (4 oz.)
1 green onion , for garnish (optional)

Directions:

1. Heat oven to 350 degrees. Combine cream cheese, yellow onion and mayonnaise in a bowl; stir well. Mix in Parmesan cheese. Spoon mixture into a 4 cup shallow gratin or baking dish.

2. Bake mixture until lightly browned and bubbly, about 25 minutes. Garnish with green onions. Serve with assorted crackers.

Bourbon Slush

A yummy, cool summer drink courtesy of my mother-in-law

Ingredients:

1 cup sugar
6 oz. frozen orange juice
12 oz. frozen lemonade
2 cups hot tea
1 1/2 cups bourbon
6 cups water

Directions:

Mix and freeze.