Cherry Fluff

INGREDIENTS:

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.

Chill in the refrigerator at least 2 hours before serving.

Pumpkin Bars

INGREDIENTS:

3/4 cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.

In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth.

Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

Chocolate Custard Bread Pudding

INGREDIENTS:

1 1/2 cups milk
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups day-old bread cubes
1/2 cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a double boiler, heat together the milk and chocolate until chocolate is melted.

In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.

Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.

Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.

Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

Cranberry Jello Salad

INGREDIENTS:

2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise

DIRECTIONS:

Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water.

Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.

In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin.

Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

Indian Pudding

INGREDIENTS:

4 1/2 cups milk
2/3 cup cornmeal
1/4 cup butter
1/2 cup dark molasses
1 teaspoon salt
1/4 cup white sugar
1 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.

Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.

Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.

Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.

Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.