This recipe comes from my mom.

Pastry:

• 2 c. flour
• 1/4 tsp. salt
• 1 egg, beaten
• 1/4 c. margarine
• 1 tsp. baking powder

Filling:

• 4 c. rhubarb
• 1/2 c. flour
• 2 eggs, beaten until foaming
• 1 1/2 c. sugar
• 1/2 c. melted margarine

Crumb the pastry. Press 1/2 of the crumbs into a 9 x 13 inch pan. Cover with filling and top with rest of crumbs.

Sprinkle with cinnamon& sugar.

This recipe comes from my mom.

Pastry:

• 1 1/4 c. flour
• 1/2 c. butter
• 1/4 c. brown sugar

Filling:

• 1/3 c. melted butter
• 1 c. brown sugar
• 1 tbsp. flour
• 1 c. raisins
• 1 tsp. vanilla
• 2 tbsp. cream
• 1 egg, beaten

Mix the pastry ingredients together and press into a 9 x 9 inch pan. Bake at 350F for 5 minutes.

Mix filling ingredients together and spread on top of pastry layer.

Bake 20 t0 30 minutes or until golden brown.

This recipe comes from Linda - a gal I used to work with.

Pastry:

• 1 c. margarine
• 1 c. white sugar
• 1 1/2 c. flour
• 2 eggs
• 3 tbsp. cocoa

Filling:

• 3/4 c. margarine
• 1 can Eagle brand milk
• 2 tbsp syrup
• 1 1/2 c. brown sugar
• 4 tbsp. flour

Mix together pastry ingredients and pour into a 10 x 15 inch cookie sheet. Bake at 350F for about 15 - 20 minutes. Cool slightly before adding cooled, cooked, filling. (Shell dough will be fairly stiff).

Cook the filling until thick & slightly cool. Pour over baked shell. Cool. Frost with chocolate icing.

• 1- 6 oz. pkge. chocolate chips
• 1/2 c. butter
• 1 egg

• 1 1/2 c. miniature marshmallows
• 1/2 c. walnuts - optional
• Wafer squares
• Flaked coconut, optional

Mix chocolate chips and 1/2 c. butter. Beat egg and add to melted ingredients. Remove from stove and cool so miniature marshmallows won't melt. Add marshmallows and walnuts.

Line a 9 x 9 inch pan with wafer squares before putting on marshmallow mixture. Sprinkle with flaked coconut.

• 6 tbsp. butter
• 1/2 c. butter
• 1 egg
• 1/4 tsp. salt

• 3/4 c. bananas, mashed
• 2 c. quick cooking rolled oats
• 1/3 c. chopped walnuts

Cream butter and sugar. Add egg and beat well. Add salt and bananas. Beat. Add oats and nuts, stir.

Spread in a greased 8 x 8 inch pan. Bake at 350 for 1 hour.

Cool and cut into squares.

• 4 squares unsweetened chocolate or 8 tbsp. cocoa and 4 tbsp. butter
• 1 c. margarine or butter
• 2 c. white sugar

• 4 eggs
• 1 tsp. vanilla
• 1 c. sifted flour
• 1/4 tsp. salt
• 1 c. chopped walnuts

Melt chocolate with 4 tbsp's margarine or butter; allow to cool. Beat eggs well in bowl with electric mixer and gradually add the sugar. Beat until fluffy and thick - about 10 minutes. Stir in vanilla and chocolate mixture and blend. Fold in salt and flour mixture, then walnuts. Combine until blended.

Pour into a buttered 9 x 13" pan and bake at 350F for 35 - 40 minutes. When baked, cake should be shiny firm on top and fudge-like inside.

Do not overbake. Cut into squares when cool.

• 2 c. graham cracker crumbs
• 1/4 c. melted butter
• 4 tbsp. white sugar
• 1 0 3 oz. pkge lemon gelatin
• 1 c. hot water

• 1/2 c. white sugar
• 1 - 385mL evaporated milk
• pinch salt
• 4 tbsp. lemon juice
• 1 tbsp. lemon rind
• few drops yellow food colouring

Thoroughly mix cracker crumbs, melted butter and sugar. Pat mixture into bottom of an 8 x 11 inch pan. Reserve 2 tbsp's. cracker crumbs for topping.

Bake at 350F for 5 - 7 minutes.

Cool.