Apple Raisin Bread Pudding

Ingredients: 4 cups white bread cubes 1 cup (medium) apple, chopped 1 to 1 1/2 cups raisins, or substitute 1 (8 oz) package dates, chopped 2 eggs 1/2 cup sugar 1 1/2 cups (12 oz can) evaporated milk 1/2 cup apple juice 1 1/2 teaspoons cinnamon caramel ice cream topping (optional)

Directions: Preheat oven to 350°F. Combine bread, apple and raisins in a bowl and set aside. Beat eggs in a medium sized bowl and then add sugar, evaporated milk, apple juice and cinnamon and blend well. Pour egg mixture over bread and fruit and stir to coat. Let this sit for 10 minutes for the bread to absorb the egg mixture. In the meantime coat a 9 inch square baking dish with non-stick spray. Pour mixture into prepared pan and bake for 40-45 minutes until set and apples are tender. Serve warm with caramel ice cream topping.

Cottage Pudding

Ingredients: 2 cups strawberries, halved 2 cups rhubarb, sliced 2/3 cup sugar 3 tablespoons quick-cooking tapioca 2 tablespoons butter, cut into small pieces 1/3 cup butter, softened 1/2 cup sugar 1 egg 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk whipped topping for garnish

Directions: Preheat oven to 350°F. Coat a 2 quart baking dish with non-stick spray. In a large mixing bowl combine strawberries and rhubarb with 2/3 cup sugar and tapioca. Turn into prepared baking dish and dot with the 2 tablespoons butter. In a medium mixing bowl, beat the 1/3 cup butter with the 1/2 cup sugar until light and fluffy. Add egg and beat until combined. In a small bowl combine flour, baking powder and salt. Add flour mixture alternately with milk, ending with the flour mixture. Spread evenly over the fruit mixture. Bake for about 40 minutes, until a toothpick inserted in the center comes back clean. Serve warm. Makes 8 servings

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