1 cup dates
1 cup boiling water
1 3/4 cup flour
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup shortening
2 eggs
1 tsp. vanilla
1 cup chocolate chips

Preheat the oven to 350 F Combine dates and boiling water and let cool. Combine the flour, cocoa, soda and salt and set aside.

Cream until fluffy the sugars and the shortening. Then blend in the eggs and vanilla and add the flour mixture and date mixture.

1 1/2 cups sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine
2 cups brown sugar (packed)
2 eggs
1 tsp. vanilla
1 cup walnuts (coarsely chopped)

Sift together flour, baking powder and salt. Melt butter in sauce pan, add brown sugar and stir until sugar is dissolved. Cool until lukewarm. Add eggs one at a time and beat well. Stir in dry ingredients and mix well. Add walnuts and vanilla. Spread evenly in a greased 9x13-inch pan. Bake 325 F 30-35 minutes. Cool and cut into bars.

1/2 Cup Butter
1 Cup Flour
2 Teaspoons Sugar
1 1/2 Cups Brown Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Baking Powder
2 Eggs

Cream the butter and add the flour and sugar. Blend well. Press into 8 inch un-greased pan. Bake at 350 F for 15 minutes and cool.

Mix the remaining ingredients together and spread over the cooled base. Bake at 350 F. for 20 - 25 minutes. Cut into squares when cool. Yield: 26 squares.

Submitted by: Noreen Lambe Charlottetown, PEI

9 oz. (250 g) miniature marshmallows
1/2 cup (125 mL) butter or hard margarine
1 tsp. (5 mL) vanilla
1 cup (250 mL) medium coconut
1 cup (250 mL) toasted almond slivers
5 cups (1.25 L) corn flakes

Heat and stir marshmallows, butter and vanilla in large saucepan until melted. Remove from heat. Stir in coconut, 3/4 cup (175 mL) almonds and corn flakes. Press lightly into greased 9x9-inch (22x22-cm) pan. Sprinkle with remaining almonds. Press down slightly so they will stick. Cool. Cut into squares.

1/2 cup rice
1/4 cup raisins
1/2 cup white sugar
1/4 tsp. salt
1 tsp. vanilla
Dash nutmeg
2 cups milk

Mix all ingredients in a casserole dish. Bake 45-­60 minutes at 300 F.

Submitted by Patricia Noonan, Cornwall

4 Slices Bread (torn up)
1 Cup Milk
2 Eggs (slightly beaten)
1 Cup Brown Sugar
1/4 Cup Orange Juice
1/2 cup Melted Margarine
1 Teaspoon Vanilla
1 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Cloves
1 Teaspoon Ground Mace
2 Cups Raisins
1/2 Cup Dates - Cut Up
1/2 Cup Mixed Candied Fruits and Peels
1/2 Cup Chopped Walnuts (optional)

1 1/3 cup flour
1 tsp baking soda
1/4 tsp salt (optional)
3/4 cup molasses
1/2 cup boiling water (mix into molasses)
1 1/2 cups cranberries

Stir flour, baking soda and salt (if using) in steam dish. Add water and molasses mixture. Stir. Fold in cranberries. Steam for 2 hours.


1/4 cup butter
3/4 cup cream or canned milk
3/4 cup white or brown sugar

or brandy sauce

1/3 cup plus 2 tbs. butter
3 tbs. brown sugar
1 tbs. dark corn syrup
1 tbs. brandy

3 cups bread cubed
2 cups milk
2 eggs (beaten)
1/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup raisins
1 tbsp. butter

Pour into greased casserole. Bake 350 F. for 35 minutes.

Submitted by H.M. LePage

1 lb. can pumpkin
1 - 15 oz. can sweetened condensed milk
1 egg
2 tbsp. firmly packed brown sugar
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Mix all ingredients until well blended. Pour into pie shell. Bake an hour or until centre is done (knife comes out clean). 375 oven.

Submitted by Jean E. Cantelo, South Pinette, P.E.I.

1 Quart Strawberries
1 1/3 Cup Sugar
1/4 Cup Cornstarch
1 1/4 Cup water
1 Teaspoon Lemon Juice
1/8 Teaspoon Salt
1 Teaspoon Red Food Colouring
1 Teaspoon Strawberry Flavoring

Mix sugar, cornstarch, salt and lemon juice and boil till clear. Add coloring and flavoring. Cool. Arrange strawberries on baked pie shell. Pour cooled mixture over top of strawberries. Top with whipped cream. Garnish with whole berries.