1 LOAF STALE FRENCH BREAD

1 QUART MILK

3 EGGS

1 CUP FRESH APPLE, CHOPPED

2 CUPS SUGAR

1 CUP RAISINS

2 TABLESPOON VANILLA

3 TABELSPOON MARGARINE OR BUTTER

Soak stale bread in milk. Crush with hands until well mixed. Add eggs, sugar, vanilla and fruit. Pour margarine or butter in bottom of thick pan and bake until very firm. Let cool and serve cut in squares with sauce.

*This is the sauce that I like to use.

8 TABELSPOONS BUTTER OR MARGARINE

1 CUP SUGAR

1 EGG

WHISKEY TO TASTE (I pour to the count of three and don’t forget me)

Cream butter and sugar. Cook in double boiler until sugar is well dissolved. Add well beaten egg. Whip quickly so that egg does not curdle. Cool. Add whiskey.

*Can be warmed up in a micro or served cold.

**Another sauce that is good over the bread pudding is:

1/3 CUP BOILING WATER

1/3 CUP BROWN SUGAR

1 CUP WHITE CORN SYRUP

1 CUP CHOPPED PECANS

Bring the water to a boil. Add sugar, then add the corn syrup. Cook slowly until mixture comes to a boil. Pour into a jar or similar container and refrigerate. Mixture will thicken when cooled. Pour over ice cream or the bread pudding.

1 LB. BING CHERRIES

1 TABELSPOON SUGAR

1 QT. FIRM VANILLA ICE CREAM

1 TABELSPOON CORNSTARCH

¼ CUP COGNAC

Drain cherry liquid into saucepan. Mix cornstarch and sugar with a little cherry liquid and then mix with all of the liquid in the saucepan. Heat until mixture thickens. Add cherries and reheat. Heat cognac in a small pot. Pour over hot cherries and ignite. When flame dies down, ladle cherries over very firm vanilla ice cream. Serves four.

1 STICK BUTTER

½ CUP SHORTENING

2 CUPS SUGAR

5 EGG YOLKS

2 CUPS CAKE FLOUR

5 EGG WHITES

1 TEASPOON SODA

1 CUP BUTTERMILK

1 TEASPOON VANILLA

1 SMALL CAN COCONUT

1 CUP PECANS

Cream butter and shortening. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together, add flour mixture and buttermilk alternately with sugar and shortening mixture. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in three layer pans, 350 degrees for twenty five minutes.

2 (8 OZ. PKG.) CREAM CHEESE

½ STICK BUTTER

½ CUP CHOPPED PECANS

1 BOX CONFECTIONERS SUGAR

1 TEASPOON VANILLA

Cream the cheese and butter. Add sugar and vanilla. Add chopped pecans. Spread on layers and sides of the Italian Cream Cake. Refrigerate any left overs.

½ CUP BUTTER

THE JUICE OF ONE ORANGE

THE PEEL OF ONE ORANGE

¼ CUP GRAND MARINER

3 CUPS FRESH STRAWBERRIES, CUT IN HALF

8 SCOOPS VANILLA ICE CREAM

1 CUP SUGAR

THE JUICE OF ONE LEMON

THE PEEL OF ONE LEMON

¼ CUP COINTREAU

1/3 CUP COGNAC

To prepare the sauce add the butter to a flambé pan or skillet over an alcohol burner. Once the butter has melted blend the sugar with it until smooth, then add the juices and peels, stirring, until the ingredients are blended. Cook for three to four minutes, then remove peelings and add the Grand Mariner, Cointreau and strawberries. Cook strawberries until soft, then add Cognac and allow mixture to become very hot. To ignite, tip the pan toward flame from burner. Allow the sauce to flame until it dies out. If desired, tip the pan with a rolling motion to prolong flaming. Serve by ladling the strawberries and sauce equally over the ice cream. Serves eight.

1 BOX GERMAN CHOCOLATE CAKE MIX

1 CUP CHOPPED PECANS

1 STICK MARGARINE, SOFTENED

1 CUP COCONUT

2 CUPS POWDERED SUGAR

1 (8 OZ.) PKG. CREAM CHEESE, SOFTENED

Grease and flour a 9x13-inch cake pan. Put coconut and pecans in bottom of pan; spread evenly. Mix cake mix as directed on box (with eggs, water, etc.). Pour cake mix over coconut and nuts. Mix margarine, cream cheese, and powdered sugar. Spoon on top of cake mix (in dollops). Bake at 350 degrees for 50 minutes.

1 CAN CHERRY PIE MIX ½ LB. MELTED BUTTER (1-CUP)

1 WHITE JIFFY CAKE MIX ½ CUP CHOPPED NUTS

½ CUP COCONUT

Spread cherry pie mix into 8x8-inch pan. Sprinkle dry cake mix over it. Pour melted butter over cake mix. Sprinkle nuts and coconut on top. Bake at 350 degrees for 55 minutes. Serve with whipped cream.

This recipe is another one that David’s Chicago friends prepared for him. He did eat well.

½ POUND BUTTER

1 CUP SUGAR

6 EGGS, WELL BEATEN

RIND OF 1 ORANGE

1 CUP CHOPPED PECANS

½ OUNCE BRANDY

2 CUPS FLOUR

4 TEASPOONS BAKING POWDER

Cream butter and sugar. Fold in beaten eggs and blend well. Add orange rind, nuts and brandy and mix well. Add flour and baking powder, blending thoroughly. Pour into a greased 9x13-inch baking pan. Bake in a 350 degree oven for 40 minutes or until done. **I always asked David about the Brandy and he would supply this for me, therefore, I have no idea what kind I used.

1 PKG. YELLOW CAKE MIX 1 CUP WATER

1 (14 OX.) CAN SWEETENED CONDENSED MILK

1 CUP VEGETABLE OIL 3 EGGS

1 (14 OX.) PKG. CARAMELS 1 CUP CHOPPED PECANS

Preheat oven to 350 degrees. Combine cake mix, water, ½ of condensed milk, oil and eggs; beat well. Spread ½ the batter into greased 9x13 inch pan. Bake 30 minutes. Melt caramels with remaining condensed milk, stirring often. Stir in pecans. Pour over hot cake. Spread remaining batter over caramel layer. Bake for 20 minutes. Spread White Turtle Frosting over warm cake.

½ CUP MELTED MARGARINE 6 TABLESPOONS MILK

1 POUND POWDERED SUGAR 1 TEASPOON VANILLA

Combine margarine, sugar and milk; beat well. Add vanilla; mix well.

1 DUNCAN HINES FUDGE MARBLE CAKE MIX

2 LBS. RICOTTA CHEESE

4 EGGS

1 CUP SUGAR

1 TEASPOON VANILLA

Mix cake mix per instructions on the box. Put into 13x9 inch pan, but do not bake this yet. Mix ricotta cheese, eggs, sugar and vanilla together. With a large spoon, spoon the cheese mixture over the top of cake. It should over the entire surface. Bake at 350 degrees for 1 hour and 5 minutes. Let cool well!!!

1 (3 OZ.) PKG. INSTANT CHOCOLATE FUDGE PUDDING

1 (12 OZ.) CONTAINER COOL WHIP

1 CUP MILK

Mix pudding with 1 cup milk and add this to the Cool Whip. Spread on the cake as frosting. This cake is best when baked the day before needed. Refrigerate.