Place sliced apples inside crescent roll, fold up and place in 9 x 13 pan

Melt in saucepan:
2 cubes butter or margarine
1 1/2 cups sugar
1 heeping t cinnamon or apple pie spice
1 can Mountain Dew

Pour over apples in rolls and bake at 350° until apples are done, approximately 30 to 35 minutes.

Spoon fruit filing evenly down center or each tortilla; sprinkle with cinnamon. Roll up and place seam side down, in a lightly greased 2 qt baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat and simmer, stirring constantly, for 3 minutes. Pour over enchiladas. Let stand 30 minutes. Bake at 350 decrees for 20 minutes.

Line the bottom of a 13 X 9 X 2" dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Preheat oven to 350 degrees. In a large bowl cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch- square pan l 3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture. Do not break the bread. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake in preheated 350º oven for 45 to 50 minutes. uncovering pudding for the last 10 minutes to brown the top. When done. the custard should still be soft, not firm. Serve with rum sauce.

6 ounces Cream cheese, softened
1/2 cup Powdered sugar
2 Tablespoons Milk
1 1/4 teaspoons Vanilla
1/2 teaspoon Cinnamon
1 pound loaf Pound cake
1/4 cup Marsala
2 1/2 cups Peaches, sliced

Whip the cream cheese until light. Add the sugar, milk, vanilla, and cinnamon. Blend well. Slice the cake and brush the tops with the Marsala. In an attractive glass serving bowl, layer first the cake, then the cream cheese mix, and finally the fruit. Repeat, finishing with a final topping of the cream cheese mix. Cover and refrigerate at least 2 hours before serving. Serves 6 - 8.

1/2 cup margarine
1/4 cup granulated sugar
1 cup sifted flour

Mix and press on bottom of 8X8 pan. Bake in 350º oven until brown, approximately 25 minutes.

Mix:

2 eggs, slightly beaten
1 cup sugar
1/2 t vanilla
1/3 cup sifted flour
1/2 t baking soda
1/4 t salt

Mix all together and spread over warm crust. Sprinkle 1/2 cup chopped nuts and 1/2 cup coconut over this mixture. Cut 1 large jar of marischino cherries in half and place these on top of all other mixture. (Do not use juice) Bake 30 minutes longer at 350º. Cool in pan and cut in squares.

Bake cake according to box instructions. Let cool. Crumble it up and place a layer of cake crumbs on the bottom of trifle dish. Slightly heat the fudge topping, pour a layer on the cake. Add a layer of crumbled Butterfingers, then a layer of Cool Whip. Start the layering again in the same order until you reach the top of the trifle dish. Top off with cool whip. Sprinkle some Butterfinger crumbs as a topping.

Bring the water to a boil in a saucepan. Remove from the heat and slowly whisk in the flour. Return to a low heat and stir until smooth. Remove from the heat. Lightly beat the eggs. Slowly whisk the eggs and salt into your flour mixture until smooth. Put the mixture into a pastry bag. Heat the oil in a skillet to 350. Carefully (with the tip of the bag very near the surface of the oil) pipe out a five-inch length of your mixture. Repeat several times, but do not overcrowd. Cook until lightly browned (about 2 minutes). Drain on paper towels. Mix the sugar and cinnamon. Sprinkle on the churros while they are still hot. Serves 4 to 6.

1 cup flour
1 cup sugar
1 cup milk
2 t baking powder
1 stick butter, melted
1 large can peaches

In 9X13 pan, melt butter. Mix flour, sugar, baking powder and milk and spread over melted butter. Pour can of peaches, juice and all, over flour mixture. Bake in 350º oven for about 45 minutes.

  Make the dough first so that it can rest while you do the other parts of the recipe. Sift together the flour, baking powder, sugar, and salt. Add the 1/2 cup butter, and mix to a crumb stage. In a separate bowl, beat the egg with the milk, and add it to the flour mixture. Mix until a dough forms. Set aside. Prepare the fruit. In a large bowl, mix the fruit with the 3 T of sugar and the 3 T of flour. Pour the fruit into an 8"x8" baking dish, and dot here and there with the 2t of butter, broken up. Cover the fruit in the baking dish with the dough, and bake in a preheated 375° oven for about 25 minutes. Serve hot with ice cream.

In medium bowl, combine powdered sugar and cream cheese, set aside. In another bowl, combine chopped cranberries and sugar, set aside. Place one half the crushed vanilla waffers in a glass bowl. Spread one half the cream cheese mixture over the waffers. Pour one half the cranberry mixture over the cream cheese mixture and sprinkle with pecans. Alternate layers. Top with cool whip and sprinkle with remaining pecans. Refrigerate until ready to serve. (May substitute the cranberry for strawberry)

2) Place one pkg of crescent rolls on the bottom. Smooth seams

3) Filling:

12 oz cream cheese, softened
1 cup sugar
1 tsp pure vanilla

4) Top with another pkg crescent rolls. Brush with 1/4 cup melted butter. Sprinkle with sugar and cinnamon.

Drain pineapple, reserving 1 cup juice. Dissolve jello in water. Add marshmellows. Stir until dissolved. Put into 9 X 13" dish. Let stand until mixture begins to set. Add pineapple and bananas. Let stand until mixture is firm. Cook reserved pineapple juice, butter, sugar and eggs until thickened, stirring constantly. Let cool completely. Whip cream, fold into cooled mixture. Spread on top of jello mixture and sprinkle with nuts. Refrigerate over night.

1st Layer: Combine flour, oleo and pecans. Press into bottom of 9 X 13 pan. Bake at 350 degrees for 15 minutes. Cool.

2nd Layer: Combine cream cheese, powdered sugar and prepared dream whip. Spread over 1st layer.

3rd Layer: Make instant pudding with 3 cups milk. Pour over 2nd layer. Chill.

Mix pudding and pineapple. Blend in cool whip. Add marshmellows and nuts. Chill.

2 cans peaches (save 1/2 cup juice)
1 stick margarine
1 1/2 cups sugar
1 cup flour
1 t baking powder
3/4 cup milk

Pre-heat oven to 350. Melt margarine in 9 X 13 baking dish. Mix flour, baking powder, sugar and milk. Place peaches (including juice) on top of margarine. Pour batter over peaches. Pour remaining 1/2 cup juice over batter. Bake for 45 minutes.

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 T butter
1 1/2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 350°.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a deep dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto plate and serve with your choice of whipped cream or vanilla ice cream. Serves 8 to 10.

Pour pumpkin mixture into a 9 x 13 pan. Sprinkle cake mix on top of mixture. Sprinkle nuts on top of cake. Cut butter slices and scatter on top. Bake @ 350º for 1 hour. Serve with cool whip.