1 cup sugar
1/4 tsp. salt
1/4 cup butter
4 or 5 grated apples
1 egg
1 cup flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Cream butter and sugar, add beaten egg and grated apple, keeping out 1 cup apple. Sift flour and spices together and add to butter mixture. Add soda to reserve cup of apples and add to mixture. Bake in greased square cake pan 350 F for 45 minutes. Cut into squares and serve warm with whipped cream.

by Jennifer Jantzen
preheat 350 F

2 cups flour
1/2 tsp. salt
4 tsp.. baking powder
1 cup white sugar
2 eggs, well beaten
1 cup milk
1/3 cup oil

     Topping
1 cup brown sugar (packed)
4 tsp.. cinnamon
1/3 cup melted butter
2/4 cup chopped walnuts

Combine flour, salt, baking powder, and sugar in large bowl. In medium bowl beat eggs, add milk and oil, stir together. Add egg mixture to flour mixture, do not over mix. In small bowl combine brown sugar, cinnamon, melted butter, and walnuts. Spoon batter into greased 9"x 13"x 2" pan. Spoon topping evenly over top. Bake 20-25 minutes. Cut into squares. Enjoy.

preheat 400 F

1/3 cup brown sugar (packed)          1/4 brewers yeast
1/3 wheat germ                               1/2 tsp. salt
1/3 cup molasses                             2 tsp. baking powder
1/3 cup oil                                       3 tsp. baking soda
1 cup milk                                      1/2 cup coconut
1 cup whole wheat flour                  1 cup raisins (soaked)
1 cup cornmeal                               2 tsp. vanilla
1/2 cup oatmeal
1/2 cup soya flour

Mix first four ingredients. Add the rest. Put in greased muffin tins.
Bake 13-14 minutes

1/2 cup butter
5 Tbsp. cocoa
1 cup coconut
1/2 cup chopped walnuts
5 Tbsp. white sugar
2 cups Graham Wafer crumbs (26 wafers)
1 egg
1/2 tsp. vanilla

Place softened butter, sugar, cocoa, vanilla and egg in a bowl. Set bowl in pan of boiling water. Stir until butter has melted and is the consistency of custard. Mix wafer crumbs, coconut, and nuts together. Add to the cocoa mixture. Pack into ungreased 9 inch square pan and spread with the following icing.

      Icing

Cream 4 Tbsp. butter, combine 2 Tbsp. milk, with 2 Tbsp. vanilla custard pudding powder and add to butter. Mix in 2 cups sifted icing sugar. Spread over chocolate base and allow to harden. Cover with 2 squares of melted semi-sweet chocolate mixed with 1 Tbsp. butter. Spread evenly. Refrigerate if desired.

from Company's Comming, Cakes
by Jean Pare'
Just bursting with color. Kids will love it.
Best eaten the same day it is made.

1 cup Butter or margarine
32 Large marshmallows
16 cups popcorn (pop about 3/4 cup)
1 cup gumdrops (no black)
1 cup chocolate covered peanuts
1 cup smarts or other coated chocolate candy

Melt butter and marshmallows in a large heavy pan over low heat. Stir often. Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add remaining ingredients. Mix together. Pack into greased 10 inch (25 cm) angel food tube pan or 12 cup (2.5l) bundt pan. Let stand until cool. Turn out onto plate to serve. Cut into wedges for all different size kids.

preheat 350 F

1 1/2 pounds cut up rhubarb
1/2 tsp. salt
1 1/3 - 2 cups sugar
3/4 cups flour
1 tsp. cinnamon
1/3 cup margarine or butter

Arrange rhubarb in ungreased square baking dish 8 x 8 x 2, sprinkle with salt. In separate bowl mix sugar, flour, and cinnamon. Mix in soft butter until mixture is crumbly; sprinkle over rhubarb. Bake until top is golden brown. 40-50 minutes.

Granola Rhubarb Crisp
mix 1 cup granola with sugar.