Ingredients

• 1/2 cup sugar
• 1/4 cup butter
• 2 tsp. baking powder
• 1 egg
• 2 1/2 cups flour
• 1 cup milk
• 1 cup cherries, pitted

Directions

Cream together the butter and sugar and add the egg then beat well. Sift the flour and baking powder and add alternately with the milk. Blend well, flour the cherries and stir in. Pour batter into a baking dish and bake in moderate oven (350F)for 30 minutes. Serve with plain or whipped cream.

Ingredients

• 1 1/2 sticks margarine
• 3 cups graham-cracker crumbs
• 2 envelopes DreamWhip (contents of 2.6-ounce box)
• 1 cup cold milk
• 3/4 cup sugar
• 2 20-ounce cans cherry-pie filling
• 1 8-ounce package cream cheese, softened

Directions

1. Melt margarine and mix with graham cracker crumbs. Cover bottom of 8-by-14-inch pan with half of this mixture.

2. Meanwhile, mix Dream Whip and milk. When Dream Whip mixture is whipped, add sugar and cream cheese and mix well.

3. Pour half of Dream Whip mixture over crumbs and then spoon both cans of cherry pie filling over Dream Whip mixture. Pour remaining Dream Whip over cherries, then sprinkle remaining half of crumbs for topping. Keep refrigerated and serve cold.

Ingredients

• 1 1/2 cups sugar
• 1/2 cup butter
• 1 tablespoon cornmeal (plain)
• 3 eggs, large
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla, or 6 tablespoons. lemon juice
• 5 tablespoons light cream
• 1 unbaked 9 inch pie shell

Directions

Cream butter and sugar. Add cornmeal. Beat eggs together well and add vinegar, vanilla or lemon juice, and cream. Fold egg mixture into butter/sugar mixture. Pour into pie shell. Bake at 400 degrees F for 10 minutes and then lower heat to 325 degrees F. Bake an additional 25 minutes or until set.

Ingredients

• 600ml milk
• 284ml carton double cream
• 8 medium eggs, 4 whole eggs and the yolks of the remaining eggs
• 125g caster sugar
• few drops vanilla extract
• 1/2 baguette, cut into slices
• 50g sultanas
• 50g plain chocolate, roughly chopped
• 50g butter, melted
• 4 x 15ml spoons apricot jam
• 2 x 15ml spoons orange juice

Directions

1. Preheat the oven to 190°C, 375°F, Gas Mark 5.

2. In a medium-size saucepan bring the 600ml milk and the double cream to the boil over a moderate heat.

3. In the meantime mix together the whole eggs and egg yolks in a bowl along with the caster sugar. Pour over the milk and cream mixture and mix to combine, then strain into a jug adding the vanilla extract if desired.

4. Layer half of the sliced baguette into the bottom of an 18cm x 4cm deep ovenproof dish, scatter over the sultanas and chocolate.

5. Dip the remaining slices of bread in the melted butter and lay them on top of the sultanas.

6. Pour over the custard mixture and leave to soak for 30 minutes, pushing the bread beneath the surface of the custard.

7. Place the dish into a roasting tin with hot water halfway up the sides of the dish. Bake the pudding for 1 hour or until golden brown.

8. In a small saucepan heat together the apricot jam and orange juice, brush liberally over the bread-and-butter pudding.

Ingredients

• Chocolate Chip Cookies
• Tub of Cool Whip
• Milk

Directions

Dunk cookies in milk. Line any size serving pan with them. Spread Cool Whip over the layer. Dunk cookies and layer once again. Do this over and over til your out of cookies. Save a couple of cookies to crumble on top of last layer of Cool Whip.