2 1/2 cups sugar

4 eggs

5 tsp. baking soda

1 1/2 tsp. salt

2 cups 100% All Bran

1 quart buttermilk (approx. 5 cups)

1 cup cooking oil

5 cups flour

1 tsp. baking powder

4 cups 40% All Bran

2 cups boiling water

2 tbs. Vanilla

Pour boiling water over bran and cool. Mix all other ingredients in usual manner and alternate dry ingredients with buttermilk and bran.  Keeps well in covered plastic container in the fridge. Raisins, chocolate chips, nuts, dates or canned blueberries (well drained) may be added to the batter when you bake the muffins.  Bake at 375° or 400° for 20-25 minutes

1 cup brown sugar

1/4 tsp. salt

1/2 tsp. baking powder

2 eggs

1 tsp. vanilla

1/2 cup butter or margarine

2 1/3 cups flour

1 cup white sugar

1 1/2 tsp. baking soda

1 cup peanut butter

Mix and drop by teaspoon on cookie sheet. Flatten with fork. Bake in a 350° oven for 8 to 10 minutes.  Makes about 100 cookies

1 cup peanut butter

1/2 cup brown sugar

3 cups Rice Krispies

1/2 cup corn syrup

1 tsp. vanilla

Combine peanut butter, corn syrup, brown sugar and vanilla in a large saucepan. Stir over low heat until melted and thoroughly combined.   Remove from heat and stir in the Rice Krispies until completely coated with peanut butter mixture. Press into a 8" square pan. Chill 1 hour and cut into squares. Makes 24 bars.

	2 cups flour
	1/2 cup sugar
	2 1/2 tsp baking powder
	1 tsp salt
	grated rind of one orange
	1 egg slightly beaten
	1/2 cup milk
	1/2 cup orange juice
	1/3 cup oil

	1/4 cup flour
	1/4 cup sugar
	2 tbs orange rind grated
	2 tbs butter or margarine

Sift flour, sugar, baking powder and salt.  Stir in grated orange rind.  Mix in egg, milk, orange juice and oil.  Batter should be lumpy.  Put in 9 inch square pan.  Sprinkle streusel on top.  Bake at 350° for 30 minutes

	2 cups flour
	2 cups sugar
	1 cup butter or margarine
	1 tbs cocoa
	1 cup coca cola
	1/2 cup buttermilk
	2 eggs slightly beaten
	1 tsp baking soda
	1 tsp vanilla
	1 1/2 cups miniature marshmallows

Blend flour and sugar in a large mixing bowl.  Set aside.  In a saucepan, melt the margarine and the coca cola and cocoa.  Heat to boiling, remove from heat and cool slightly.  Pour the warm cake mixture over the flour & sugar mixture and stir to blend.  Mix in all the remaining ingredients.   Pour into a greased & floured 9 x 13 x 2 inch pan. Bake at 350° for 40 minutes.

1 1/2 cups flour

1 tsp. baking soda

1 1/2 tsp. salt

5 tbs. oil

1 cup cold water

3 tbs. Cocoa

1 cup sugar

1 tbs. vinegar

1 tsp. vanilla

Mix flour, cocoa, baking soda, sugar and salt in a bowl. Pour into a greased 9 x 9 x 2 cake pan. Make 3 holes in the dry mixture. Into one hole pour the oil. In the next hole pour the vinegar, and pour the vanilla in the last hole. Pour the water over all of it. Beat with a spoon until smooth and you can't see any flour. Bake at 350° for 30 minutes.

1 1/2 cups peanuts

1/2 cup corn syrup

1 tsp. vanilla

1 cup sugar

1 tsp. margarine

1 tsp. baking soda

In a microwave dish, stir peanuts, sugar and corn syrup. Cook on high for 7 minutes. Add margarine and vanilla. Stir. Cook 2 more minutes on high. Quickly add soda. Stir and pour onto 2 greased baking sheets.

2/3 cup canned milk

1 2/3 cup white sugar

1 1/2 cups semi-sweet chocolate chips

2 tbs. margarine

1/4 tsp. salt

1 1/2 cups miniature marshmallows or 16 large ones

1/2 cup walnuts (optional)

Mix canned milk, salt and white sugar over low heat and let boil for 5 minutes. Stir constantly. Remove from heat. Add marshmallows, chocolate chips, walnuts and butter. Pour into a 9 inch square pan.

1 large can crushed pineapple undrained. Spread evenly

1 large can cherry or strawberry pie filling over the pineapple. Spread evenly

1 box yellow cake mix (dry) over the fruit. Spread evenly.

Sprinkle 1 cup chopped nuts over the mixture. Take 1/2 cup margarine and place little pats all over the top of the cake. Bake at 350º for 1 hour

1 cup sour cream

1 cup canned Mandarin oranges or orange slices (optional)

1 cup coconut flakes (optional)

1 cup fruit cocktail, well drained

1 cup pineapple chunks

approx 1 1/4 pkg. Marshmallows (cut up large ones or use miniatures)

Stir the fruit & coconut into the sour cream. Add marshmallows until salad is fairly thick. It will thicken more as it sets. Place in the refrigerator at least overnight or make in the morning to serve in the evening. You'll know it's ready when the salad is slightly puffy and it tastes really sweet!