PAM'S NEW ORLEANS BREAD PUDDING

1 loaf French bread
1 quart milk
2 c sugar
2 Tbsp vanilla
3 Tbsp butter, melted
1 c raisins

Soak bread in milk. crush with hands til well mixed. Add remaining ingredients and stir well. Pour butter in bottom of glass baking pan and bake until very firm. Let cool. cut into squares and serve with whiskey sauce.


Whiskey Sauce
1 stick butter
1 c sugar
1 egg

Cream sugar and egg until well mixed. Add melted butter and continue to dissolve sugar. Add whiskey to taste, which should make the sauce creamy smooth.

PAM'S SALTINE CHOCOLATE CHIP COOKIES

2 sticks butter, melted
1/2 c sugar
saltines
1 12 oz package of white chocolate chips
1 12 oz package of chocolate chips
finely chopped nuts.

Line jelly roll pan with saltines, and cover with melted butter, making sure all saltines are covered. Bake at 350 for 10 min.
Cover with the white and dark chocolate. Return to oven until melted (about 5 min; chips will retain their shape and not look melted). Remove from oven and spread the chocolate over the crackers. Sprinkle with nuts. Refrigerate for 2 hours and break into chunks for serving.

MOM'S ICED APRICOT BRAID

1 8oz package cream cheese, softened
1/3 cup sugar
1 Tbsp lemon juice
10 sheets phyllo dough
1/2 c butter, melted
1/2 c apricot or cherry filling

Beat together cream cheese, sugar, and lemon juice. Set aside. Unfold Phyllo dough. Cover with waxed paper and damp towel. Take one sheet of dough and brush top with butter. Fold sheet in thirds. Place folded dough cross-wise at one end of baking pan. Repeat with remaining dough and butter. Arrange dough by overlapping 2 1/2" in the pan and let ends hang over.

Spread cream cheese down the center of dough. Starting at one end, fold and twist strips at an angle over the filling. Tuck end under and brush again with remaining butter. Bake at 350 for 30 min. until golden brown. Spoon apricot filling down the center of the braid and bake 3-5 min more.

PAM'S CHOCOLATE CAKE WITH CREAM CHEESE FROSTING AND CHERRIES

1 Duncan Hines Chocolate Moist Cake Mix
2 cans cherry pie filling (tart)

Bake cake mix in 9x13 pan. Cool. Frost and top with Cherry pie filling

CHOCOLATE CREAM CHEESE FROSTING
1 3 oz package cream cheese, softened
2 Tbsp butter, softened
1 tsp vanilla
4 cups confectioner's sugar
2 Tbsp cocoa or 1/2 c chocolate chips, melted

Cream together butter and cream cheese. Add sugar, chocolate and vanilla.

This is best if prepared a day in advance

MOM'S KIFLI

6 c. sifted flour
1/2 c. lard
1/2 c. butter
1 cake yeast
2 egg yolks
1 egg
1/2 can evaporated milk
Jam

Crumble yeast in flour. Work in shortening like pie crust. Add milk, egg yolks, and egg. work with hands until dough pulls from side of board; form a ball and chill.

Roll out very thin on floured counter. Add 1/2 tsp of filling. Roll up and bake on well-greased cookie sheet. Bake at 375 for 15-20 min.

MOM'S TRIPLE FUDGE CAKE

1 4 oz pkg. Chocolate pudding and pie filling
1 devils food cake mix
1/2 c semi sweet chocolate pieces
1/2 c. chopped nuts

Heat oven to 350. In large saucepan, cook chocolate pudding as directed on package. Blend dry cake mix thoroughly into hot pudding by hand or electric mixer for 1-2 minutes. Pour into greased and floured oblong pan 13x9x2. Sprinkle top of batter with chocolate and nuts. Bake 30 to 35 min. Serve warm or cold with whipped cream.

BETH'S BLUEBERRY BUCKLE

1/2 cup shortening (Crisco)
1 egg
2 1/2 cup flour
2 1/2 tsp baking powder
1/2 cup milk
2 cups blueberries
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 cup butter

Beat sugar and shortening until light and fluffy. Add egg, beat well. Stir together 2 c. flour, baking powder and 1/2 tsp salt. Add flour and milk alternately to beaten mixture. Beat until smooth after each addition. Spread on greased 8x8x2 or 9x9x2 baking pan. Top with blueberries. Combine remaining 1/2 c flour, 1/2 c sugar and cinnamon. Cut in butter until crumbly. Sprinkle over blueberries. Bake at 350 for 45-50 min. Cut into squares. Serve warm.