Pick A Fruit Bars 2 1/2 c. all-purpose flour 2 1/2 c. quick cooking rolled oats 1 1/2 c. packed brown sugar 1/4 tsp. baking soda 1 1/2 c. butter, melted 1 (21 to 24 oz.) can apple, apricot, blueberry, cherry, peach or raisin pie filling or 2 c. prepared mincemeat 1 tsp. finely shredded lemon or orange peel Powdered Sugar Icing (optional) In a mixing bowl stir together flour, oats, brown sugar and baking soda. Then stir in melted butter until well combined. Set 2 cups of the oat mixture aside for topper. Pat the remaining oat mixture into an ungreased 15x10x1 inch baking pan. Bake in a 350 degree oven for 12 minutes. If necessary, snip large pieces of fruit in pie filling. Stir lemon or orange peel into filling or mincemeat. Carefully spread on top of baked crust. Sprinkle with remaining oat mixture. Slightly pat oat mixture into filling. Bake in the 350 degree oven for 20 to 25 minutes more or until top is golden. Cool in pan on a wire rack. If desired, drizzle icing over bars. Cut into bars. Makes 50. POWDERED SUGAR ICING: In a mixing bowl stir together: 1 c. sifted powdered sugar 1/4 tsp. vanilla or several drapes almond extract 1 to 2 tbsp. milk to make of desired consistency Makes about 1/3 cup. Sue

Pineapple Date Loaf 1/4 cup butter -- softened 1/2 cup sugar 1 large egg 1/4 teaspoon lemon extract 8 ounces crushed pineapple 1/4 cup pecans -- chopped 2 1/2 cups sifted all-purpose flour -- 11 ounces 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 cup dates -- finely chopped 1/4 cup water 1/4 cup maraschino cherries -- chopped, well drained (Prepare nuts and fruit. Drain the pineapple, saving the liquid.) Cream butter and sugar; add egg and lemon extract. Add drained pineapple and nuts to creamed mixture. Sift dry ingredients together. Add dates and mix well, separating date pieces with your fingers. Stir dry ingredients into creamed mixture alternately with reserved pineapple juice mixed with 1/4 cup water. Fold in chopped maraschino cherries. Pour into a greased 9 x 5 x 3" loaf pan. Bake in preheated oven 375 about 55 minutes. Cool in pan 10 minutes. Remove from pan and cool completely. One 9 x 5" loaf About 16 slices Some quick bread hints: * Only grease the pan 1" up the sides; this prevents hard shoulders. * Use parchment as shown, (grease this on the bottom and 1" up the sides too), for easy removal. * When adding flour and liquid alternately, stir in by hand, 1/3 of the flour, 1/2 of the liquid, 1/3 of the flour, then remaining liquid, then flour. * Don't overstir, to prevent tunnels. * Check your loaf with a toothpick 10 minutes before the specified time, pick should come out with only a few crumbs when done. If not ready, check in 5 minute increments. This prevents overbaking and a dry loaf. * Freeze slices in plastic zip bags, they thaw quickly. From Homemade Bread by the Food Editors of Farm Journal Sue

Pumpkin Bread Pudding Allrecipes.com "Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream." Original Recipe Yield 6 servings Ingredients 1 egg 3 egg yolks 1 1/2 cups whole milk 2/3 cup sugar 3/4 cup canned pumpkin puree 1 teaspoon vanilla extract 1/8 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 1/2 cups white bread cubes 3/8 cup miniature chocolate chips 2 tablespoons brown sugar Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

I'd like to share my homemade Manicotti recipe that I have been making for years. I served it to our KT friend Cheryl_ok & her son when they were her with me. It's been added to Our recipes. It's really not hard at all. Home-Made Manicotti Shells & Filling Recipe (you will need a large jar of spaghetti sauce) Serves 4, double for 8 people 3 Eggs at room temp. 3/4 Cups Water 3/4 Cups all-purpose Flour 1/4 ts salt Put eggs in blender and blend well, add water flour & salt blend well. Cook like crepes: Lightly oil a small frying pan and then heat the pan for about a minute over medium high heat. Spoon approximately two or three tablespoons of batter into the middle of the hot fry pan. Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe or a very thin pancake.) Cook about 1 or 2 minutes until the shell surface appears dry. Carefully turn the manicotti shell over using a spatula, and cook for an additional 30 seconds. Place on wax paper, fill crepe with filling and repeat. Spoon about 2 or 3 Tablespoons into the center of a manicotti shell and roll. (Like a burrito) or stack cooked shells on plate between waxed paper for use later. Home-made manicotti shells may be frozen. Cheese Manicotti Filling 16 oz Ricotta Cheese 1 Egg 8 oz shredded Mozzarella Cheese/divided for topping Italian seasoning salt & pepper 1/4 cup or more Spaghetti sauce, to thin filling some. finely chopped Parsley (optional) Parmesan cheese (optional) Spoon your favorite tomato sauce into the bottom of the pan to cover. Arrange manicotti in the pan (large lasagna casserole dish) and cover with additional tomato sauce. Sprinkle with grated Parmesan cheese, if desired. Use 1/2 of the Mozzarella Cheese on top of manicotti. (I place a piece of parchment paper on top then foil to cover. Halfway through cooking remove foil & paper.) Preheat oven to 350 degrees and bake 50-60 minutes until bubbly. You may find it best to make these a day ahead and let them sit, covered, in the refrigerator before baking. You can go ahead and cook them right away but they will be firmer if you hold off. ENJOY ; ^) Here is a link that might be useful: #54 Manicotti