Butterbaked Carrots

6-7 carrots, peeled and chopped into 1/2 inch pieces
3/4 cup water
1/4 cup butter
3 Tbsp. chopped onion
1/4 cup celery
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cup liquid (carrot juice and milk to equal 1 1/2 cups)
3 Tbsp. flour

Topping-1/2 cup dry bread crumbs mixed with 3 Tbsp. melted butter

Cook carrots in water until just tender-do not overcook. Drain and save liquid. Remove carrots to a casserole dish. Melt butter in saucepan, saute onion and celery until tender. Add flour, salt and pepper, mixing well. Add carrot liquid and milk gradually, stirring constantly until smooth and thick. Pour sauce over carrots; sprinkle buttered bread crumbs on top. Bake 30-45 minutes until crumbs are brown. Serves 6. I always double recipe.

Mike's Very Own Granola

10 C old-fashioned oats
2 C quick oats
1 C whole wheat flour
1 C wheat germ
1/2 C sesame seeds
Mix well. Add-
1/2 C walnuts and/or sunflower seeds
1 C (scant) brown sugar
Mix well. Add-
1/2 C nuts and/or seeds
1 C (scant) brown sugar
Mix well. Add-
1/2 C nuts/seeds
1 C (scant) brown sugar
Mix well. In a glass bowl, microwave 1 1/2 cup water until warm.
Add 1 1/2 cup veg oil , 2 Tbsp vanilla, 3 Tbsp cinnamon, 1 Tbsp salt,
2 Tbsp ginger (opt).Add to dry ingredients, mix with fork, then
knead with hands. Place into four cake pans very evenly.
Bake @ 250 degrees for 2 hours, stirring every 30 minutes.

Funnel Cakes

3 eggs
2 cups milk
3 cups flour
2 1/2 tsp baking powder
1 cup corn meal
1/4 cup sugar
1/2 tsp salt

Beat eggs, milk and sugar. Stir together flour, salt and baking powder. Add cornmeal and mix well. Add dry ingredients to wet ingredients, beating batter until smooth.It should be thin enough to run through a funnel(add milk if necessary). Fill funnel, let batter run through into hot oil (I use canola). I use an electric frypan set at 375 degrees. Hold finger over bottom of funnel to control amount of batter released; pour into desired shapes. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with 10X sugar. Eat warm. Makes about 30.

Peanut Butter Freeze

1 cup PB
8 ounces cream cheese
1 ½ cups 10x sugar
1 cup milk
Cream and then fold in 8 ounces of cool whip.

Crust:
1 ½ cups graham cracker crumbs
3 Tablespoons sugar
½ stick oleo/butter, melted

Press crust into the bottom of 9x13 pan. Pour mixture over it. Top with crushed peanuts or graham cracker crumbs. Freeze until ready to serve.

Lemon Delight

1 cup flour
1 stick oleo
Knead like pie dough and then add ½ cup chopped nuts (pecans or walnuts). Press into 9x13 pan and bake for 15 minutes at 350°.

1 cup 10x sugar
8 ounces cream cheese
Cream until fluffy. Add 8 ounces Cool Whip. Spread over crust. Refrigerate for 15 minutes.

Add 3 cups milk to 2 small packages of instant lemon pudding. Mix until thick and spread over mixture.

Sprinkle with chopped nuts!

Strawberry Punchbowl Dessert

1 yellow cake mix
1 6 ounce (large) vanilla pudding, not instant
large can crushed pineapple, drained (20 ounce)
2 - 10 ounce frozen strawberries
4-6 bananas
19 ounce whipped topping

Bake cake in 2 - 8" round pans. Cool. Make pudding. Cool. Cut one layer of cake into chunks, put in bowl. Layer half the pudding, half the pineapple, half the berries, 2-3 bananas, and half the Cool Whip. Repeat. Refrigerate overnight.

Mamo C's Rice Pudding

1 cup rice - cooked (3 cups cooked rice)
1 cup sugar
3 eggs
2 Tablespoons vanilla
1 quart milk
1 can evaporated milk

In mixer, mix sugar, eggs, vanilla, and canned milk. Add rice, mix again. Add 1 quart milk.

Sprinkle with cinnamon and bake at 350° for 1 hour or less.