1 cup raisins
1 cup candied cherries (coarsely chopped)
1 cup candied pineapple (coarsely chopped)
1 cup Brazil nuts (coarsely chopped)
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
1 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt

2 egg whites
½ cup white sugar
1/4 tsp. salt
1/2 cup coconut
1/2 tsp. vanilla
2 cups corn flakes or rice flakes

Beat egg whites until stiff but not dry. Add sugar and salt gradually, beating all the time, and then add vanilla. Fold in coconut and corn flakes. Drop by teaspoonful's on greased cookie sheet. Bake at 325 F 15-20 minutes.

Submitted by Velma Wood, Charlottetown.

1 1/2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 cup butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips

2 cups all purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 stick margarine (room temp.)
1/2 cup white sugar
1/3 cup light brown sugar (packed)
1 large egg
1 tsp. vanilla
1 cup coarsely grated carrots
1 small can crushed pineapple(well drained)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

1 cup shortening
1 1/2 cups white sugar
2 eggs
1 tsp. almond extract
2 cups white flour
1 tsp. baking powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 cup maraschino cherries (drained and chopped)

3/4 cup (175 mL) butter, softened
1/3 cup (75 mL) icing sugar
1 1/2 cups (375 mL) all-purpose flour
1 pkg. (250 g) cream cheese, softened
1 can (300 mL) Eagle Brand sweetened condensed milk
1/4 cup (50 mL) lemon juice
3 Tbsp. (45 mL) packed brown sugar
2 Tbsp. (30 mL) cornstarch
1 can (14 oz - 398 mL) whole cranberry sauce
1/3 cup (75 mL) all-purpose flour
1/4 cup (50 mL) cold butter
3/4 cup (175 mL) chopped pecans or walnuts

2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 caramels
2 tbsp. milk
1/2 cup chopped pecans
1 Graham Cracker crumb crust (9-inch)

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans. Pour Caramel mixture into crust. Top with cream cheese batter. Bake at 350 F. for 40 minutes or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with drizzled caramel and pecans.

1 1/4 cups graham wafer crumbs
1/3 cup butter (melted)
1/4 cup white sugar
3 pkgs. cream cheese (softened)
1 can sweetened Condensed milk
8 squares semi-sweet chocolate, melted and cooled
4 eggs
2 tsp. vanilla
1 can cherry pie filling

Crust:

1/2 cup margarine
1/3 cup white sugar
1/4 tsp. vanilla
1 cup flour

Mix all together and press in 8 spring form pan.

Middle:

1 - 8 oz. cream cheese
1 egg
1/4 cup white sugar
1/2 tsp. vanilla

Pour over crust.

Toss:

1/2 cup white sugar
1/2 tsp. cinnamon
3 peeled sliced apples

Layer over cream cheese layer. Sprinkle with 1/2 cup sliced almonds. Bake 400 for 10 minutes, then reduce heat to 375 F and bake for 50 minutes.

Submitted by Betty Goodwin, Cornwall, P.E.I.

4 cups icing sugar
8 oz cream cheese (softened)
5 Squares Unsweetened chocolate (melted)
1 tsp. vanilla
chopped toasted almonds
cocoa

Gradually add the 4 cups of icing sugar to the cream cheese, mixing well after each addition. Add chocolate and vanilla. Mix well. Chill several hours, then shape into 1 inch balls. Roll in almonds or cocoa. Chill. Makes 4 dozen.

Submitted by Patty Flinn, Charlottetown, P.E.I.

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