O'Henry Bars

4 C. oatmeal

1 C. brown sugar

1/2 C. melted butter

1/2 C. corn syrup

1 tsp. salt

1 T. vanilla

Mix together and put in a greased 9" x 13" pan.  Bake at 350 deg for about 15 min. till crust turns slightly golden brown.  Melt 2 C. of chocolate chips in double boiler with 1/2 C. crunchy peanut butter.  Spread over cool crust and let set till chocolate hardens.  Cut into bars.

Beer Bread

INGREDIENTS:
3 Cups self-rising flour
3 Tbsp. sugar
1 tsp. salt
1-12 oz beer
1 stick butter

DIRECTIONS:
Mix together first three ingredients in a large bowl.  Stir in the beer 1/3 at a time until the dough comes together and all the beer is mixed in.  Be careful not to over mix.  Turn into a loaf pan.  Melt butter and pour over the top of the bread.  Bake in a 350 degree oven for approximately 20 min.  The top should be slightly browned and firm to the touch.

Jan Crandall's Apple Cake

2 C. sugar

1 stick margarine

2 eggs, well beaten

4 apples (2 C. chopped)

2 C. flour

2 tsp. soda

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. salt

1 C. chopped nuts (optional)

Cream sugar and margarine.  Add eggs and beat.

Core apples and chop.  (Leave peel on if preferred.)  Add apples to creamed mixture.

Sift together dry ingredients and add to first mixture.  Stir in nuts if desired.  Pour into well greased 9" x 13" pan.  Bake for 40 - 45 min. at 350 deg.

Kate's Apple Krunch

8 C. sliced apples

3/4 C. sugar

cinnamon to taste

Mix together and place in buttered 9" x 13" baking dish.

Topping:

1 C. brown sugar

3/4 C. butter, softened

1-1/2 C. flour

1-1/2 C. oatmeal

Mix until crumbly and spread over apples.  Bake at 350 deg until apples are tender and topping is crisp.

For smaller 8" x 8" version:

2/3 C. brown sugar

1/2 C. butter

1 C. flour

1 C. oatmeal

Cherry Crumb Cake

Stir together:

2 C. flour

1 C. sugar

2 tsp. baking powder

1/2 tsp. salt

Cut in:  1/2 C. butter or margarine

Add:  1 egg

Mix with a fork.  Press 1/2 of the mixture into a greased 9" x 13" pan.  Spoon one can cherry pie filling over crust.   Top with remaining crumb mixture.  Bake at 350 deg about 30 min. until light brown.  Cool in pan on rack.  Serve warm with whipped cream or ice cream.

Mrs. Evert's Cherry Cake

Pour 1/4 C. oil into 9" x 13" pan.

Add:

cake mix

1/2 C. water

2 eggs

Stir with fork till smooth.  Fold in 1-1/2 cans cherry pie filling.

Bake at 350 deg for 35-40 min.  Serve with whipped cream and dollup of remainder pie filling.

Carolyn's Cobbler

1 stick margarine or butter

Melt in a 9" x 9" pan in the oven.

Beat together:  

      1 C. sugar

   1 C. flour

   1-1/2 tsp. baking powder

   3/4 C. milk

   1 tsp. vanilla

Stir until smooth and pour over the melted margarine.  Add 2 C. of fruit and the juice or 1 can of fruit and juice.  Stir slightly.

Sprinkle 1/2 C. sugar on top.  Bake at 35o deg till golden brown.

Sour Cream Pound Cake

2 tsp. cinnamon

3 T. brown sugar or white sugar

1/2 C. chopped pecans

1 box yellow or white cake mix

1/2 C. sugar

3/4 C. cooking oil

1 C. dairy sour cream

4 eggs

Combine cinnamon, sugar and pecans. Set aside.  Combine cake mix with 1/2 C. sugar, oil and sour cream.  Mix thoroughly.  Add eggs, one at a time, and beat well.  Pour 1/2 of batter in greased and floured bunt pan.  Sprinkle with half of cinnamon-sugar mixture.  Add remaining batter and top with sugar mixture.  Bake 45 min. in 350 deg oven.  Cool in pan 10 min.  Remove from pan and spread with glaze of powdered sugar and milk.