DESSERTS
RASPBERRY WOW
(Submitted by Jim & Mary Ellen Patterson)
6 oz. sugar-free Jello
1 large bag (12-16 oz.) frozen berries
2 cups hot water
12 oz. Cool Whip
marshmallows (optional)
Dissolve Jello and stir in berries. ( Can also add marshmallows. ) Follow Jello instructions and put in refrigerator to set. Then add Cool Whip as a topping.

NON-FAT CREAMY CUSTARD
(Submitted by Rita Anderson)

2 -12 oz cans non-fat evaporated milk (*scalded)
10 egg whites
1/3 cup granulated sugar
1-1/2 tsp vanilla
dash salt
½ tsp nutmeg
Heat (or *scald = almost to the boiling point) milk in a saucepan. Cool scalded milk. Beat egg whites until frothy. Mix all ingredients together. Heat oven to 350 degrees F. Pour into 8 custard cups. Place cups in 13 x 9 pan on the oven rack. Pour hot water into a pan within ½ inch of tops of cups. Bake for 45 minutes.

PUMPKIN CAKE
(Submitted by Dela Van Hoy)

Mix together:
1 large can pumpkin
1 (13 oz) can evaporated milk
3 eggs
1 cup sugar
1 tsp cinnamon
½ tsp EACH of ginger, nutmeg, and salt
Pour into 9x12 pan.
Sprinkle over batter: 1 yellow cake mix
Drizzle over top: ½ cup melted margarine
Optional: 1 cup chopped nuts
Bake at 350 degrees for 50 minutes.

APPLESAUCE CAKE
(Submitted by Dela Van Hoy)

Cream together:
½ cup shortening
1-1/2 cup sugar
2 eggs
Sift together:
2-1/2 cups flour
½ tsp EACH of: salt, cinnamon, cloves, and allspice.
2 tbsp cocoa
Add: 1-1/2 cup applesauce (alternately with flour mixture to the batter)
Heat to boiling ½ cup water and add 1 tsp baking soda. Pour at once into the batter. You may add 1 or 2 cups of raisins but they aren't necessary.
Put in 9x 12" pan and bake in a 350 degree oven for 45 minutes or until toothpick comes out clean. Frost with cream cheese frosting or serve plain. (See frosting recipe for Pumpkin Bars)

PUMPKIN BARS
(Submitted by Dela Van Hoy)

Mix below items until fluffy:
4 eggs
1-2/3 cup sugar
1 cup cooking oil
1 (16 oz.) can of pumpkin
Sift the following ingredients together:
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Add flour mixture to pumpkin mixture. Spread batter in ungreased 15 x 10 jellyroll pan. Bake at 350 degrees for 25-30 minutes.
Cream Cheese frosting: 3 oz cream cheese ½ cup margarine 1 tsp vanilla 2 cups powdered sugar
Cream the cheese and margarine. Stir in vanilla. Slowly add sugar. Beat until smooth. Frost bars. Serves 24.

RAISIN OATMEAL COOKIES
(Submitted by Janet Taylor)

1 cup white sugar
½ cup brown sugar
1 cup shortening, margarine, or butter
1 cup quick oatmeal
2 beaten eggs
2 cups flour
1 tsp baking soda
1/8 tsp salt
1 cup raisins
Cream shortening and sugars. Add eggs and other ingredients. Bake at 350 degrees for 10-12 minutes.

BREAD PUDDING
(Submitted by the Schall family)

For every 2 cups of bread pieces*, add:
2 c milk
3 tbsp margarine
½ c sugar
2 eggs
a dash of salt (optional)
1 tbsp vanilla
Grease a baking dish. Place bread pieces in dish. Mix thoroughly the remainder of ingredients and pour over bread pieces.
Bake in a pre-heated oven at 350 degrees for 1 hour.
*Note: White bread or raisin bread is the best. Extra raisins may be added.

BUTTERSCOTCH BROWNIES
(Submitted by Jim & Mary Ellen Patterson)

Melt over low heat, and then remove and cool:
¼ cup margarine
Stir until blended with margarine:
1 cup light brown sugar
1 egg
Sift together and stir in: ½ cup flour
1 cube (1/2 cup) margarine
½ cup chopped walnuts
1 cup flour
Press in pan (13 x 9). Bake in 325 degree oven, for 15 minutes. Allow crust to cool.
Mix these ingredients together; and then spread over crust
1 large cream cheese (8 oz)
1 cup powdered sugar
1 cup Cool Whip
Now mix together:
2 small pkgs instant Jello lemon pudding
Spread over cream cheese mixture. Spread remaining Cool Whip & sprinkle with nuts. (Quantity is up to you.)

APPLE CARROT MUFFINS
(Submitted by Marianne Nijenhuis)

3 c diced (peeled or unpeeled) apples
2 c grated carrots
½ c brown sugar
2 eggs, beaten lightly, or egg substitute
½ c oil
2 tsp vanilla extract
1 c flour
1 c oat bran
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 c raisins
Grease 18 muffin tins. Put 3 mixing bowls on the counter. Mix the apples, carrots and sugar in one bowl and set aside. Put the eggs, oil, and vanilla in the 2nd bowl and stir to blend well. In the 3rd bowl, put the flour, baking soda, cinnamon and salt and stir the mixture with a fork until blended. Add the raisins and stir again to coat with flour.
Stir the egg mixture into the apple-carrot mixture and mix thoroughly. Add the flour-raisin mixture and stir well with a wooden spoon to combine ingredients. Spoon into prepared muffin tins.
Bake in a pre-heated 325 degree oven for 25 minutes, or until a tester comes out clean when inserted into the center of a muffin.