This recipe comes from my mom.

• 1 1/2 c. brown sugar
• 1/2 c. butter
• 1 c. sour milk (2 tbsp. vinegar to 1 c. milk)
• pinch of salt
• 2 1/4 c. flour
• 2 eggs

• 1 tsp. vanilla
• 1 tsp. baking soda
• 3 c. raw rhubarb, cut up

Topping:

• 1/2 c. brown sugar
• 1 tbsp cinnamon

Mix together all ingredients above and add to a medium sized baking dish. Mix the topping ingredients together and sprinkle on top of cake dough.

Bake at 350F for about 50 minutes or until cake tests done when checked with a toothpick inserted into the centre.

This recipe comes from my mother-in-law and is a favourite with the males in the household.

• 3 eggs
• 1 c. sugar

• 2 tbsp hot coffee
• 1 square unsweetened chocolate
• 1 c. soft Crisco
• 1 tbsp. vanilla
• Graham Wafers

Beat Crisco. Add sugar and beat until light and fluffy. Beat eggs in another bowl until light & fluffy, then add to Crisco mixture. Add melted chocolate square and coffee. Beat until thick.

Put 1 layer of graham wafers into the bottom of a baking dish. Spread mixture over top. Add another layer of wafers topped with another layer of the mixture. End with a layer of Graham Wafers.

Chill for at least 3 hours before serving.

• 4 1/2 c. coarsely chopped apples
• 1 3/4 c. sugar
• 2 tsp. vanilla
• 1/2 - 1 c. chopped walnuts
• 2 tsp. cinnamon

• 1 tsp. salt
• 1/2 c. milk
• 1/2 c. cooking oil
• 2 eggs, well beaten
• 2 1/2 c. flour
• 2 tsp. soda

Beat sugar, oil, vanilla, eggs and milk. Add apples and nuts. Mix well. Sift flour, cinnamon, soda & salt; add to first mixture. Pour into a greased 9x13 inch pan.

Bake at 250F for approximately 50 minutes or until cake tests done when checked with a toothpick inserted into the centre.

This recipe comes from my mom.

• 2 c. flour
• 2 c. sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda

• 2 tsp. cinnamon
• 1/2 tsp. allspice
• 1 tsp. vanilla
• 1 c. vegetable oil
• 4 eggs
• 3 c. finely grated carrots

Sift dry ingredients into a large bowl. Add oil and stir well, making a stiff mixture. Add eggs, one at a time, mixing well after each addition. Add carrots last and beat well. Pour batter into a greased 9x13 inch pan or two layer pans.

Bake at 350F for 30-35 minutes. When cool, frost with Cream Cheese frosting.

• 1/4 c. butter
• 4 oz. cream cheese
• 2 c. (or more) icing sugar
• 1 tsp. vanilla

• 1 1/2 c. brown sugar
• 3 eggs, separated
• 1/2 c. chopped walnuts
• 3 tsp. baking powder

• 1/2 c. butter or margarine
• 3/4 c. milk
• 1/4 tsp. salt
• 1 tsp. maple flavouring
• 1 1/2 c. flour

Cream butter and sugar; add egg yolks and flavouring. Mix dry ingredients and add alternately with milk. Fold in stiffly-beaten egg whites. Back in greased, floured 9 inch pan at 350F for about 30 minutes or until tester comes out clean.

Frost with your favourite icing. This recipe is especially good with a caramel frosting.

• 1 1/2 c. sugar
• 1/2 c. oil
• 2 eggs
• 2 c. flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. coconut
• 1 (14 oz) can fruit cocktail with juice

Topping:

• 3/4 c. sugar
• 1/2 c. cream
• 1/2 c. butter
• 2 tsp. vanilla

Mix together the sugar, flour, baking soda, salt, eggs and fruit cocktail and pour into cake pan. Cook at 325F until done.

Bring to a boil sugar, cream and butter. Turn down the heat and let simmer for about 5 minutes. Remove from heat and stir in vanilla. Pour over baked cake and serve warm with whipped cream or ice cream.

• 1/2 c. margarine or butter
• 2 c. graham wafer crumbs
• 1 c. butter
• 2 c. icing sugar
• 2 eggs
• 3 to 4 bananas, sliced

• 1 large (19 oz.) can crushed pineapple, drained
• 1 large tub Cool Whip
• Maraschino cherries and chopped pecans for the top

Combine 1/2 c. margarine and graham crumbs. Press into the bottom of a 9x13 inch pan. Bake 10 minutes and cool. Beat the next 3 ingredients for 15 minutes. Pour over graham crumbs. Arrange banana slices over beaten mixture. Next layer the pineapple, then spread Cool Whip and top off with cherries and nuts. Freeze until ready to eat.

Take out of the freezer about a 1/2 hour before serving.