1 cup sifted flour
2 tsp. baking powder
1 tsp. salt
2/3 cup sugar
2 T. cocoa
1/2 cup milk
2 T. melted shortening
1 tsp vanilla

Sift flour, add dry ingredients and sift again. Add milk, shortening and vanilla. Mix until smooth, then pour into a greased casserole dish.
Mix: 1 cup brown sugar
4 T. cocoa
Pour over mixture in dish. Pour 1 1/2 cups boiling water over batter. Bake at 350 for 30 to 40 minutes. Serve with coffee flavoured whipped cream.

BANANA SPLIT SQUARES

1 19 oz. can crushed pineapple
1 small can mandarin oranges
3 bananas
2 pkgs. vanilla instant pudding
2 cups crushed graham wafers
1/2 cup margarine
1 large Kool Whip

Mix graham wafers and margarine. Spread in 9 x 13 pan and bake at 350 for 10 minutes.
Drain pineapple and oranges.
Pour pudding onto the cooled crust
Top with pineapple, oranges, sliced bananas.
Add whipped topping.
Add cherries if desired.

MARILYN'S BLUEBERRY DELIGHT

BOTTOM CRUST:
1 3/4 cup graham crumbs
1/2 cup melted margarine

Press into 9x13 pan and chill in freezer>

FILLING:
8 oz. package cream cheese
1 cup sugar
1/4 t. salt
1 t. lemon juice
1 t. vanilla
Cream these together.

Add one large container Kool Whip, then 3 cups fresh or frozen blueberries. Spread on crust and sprinkle 1/4 cup graham crumbs on top.
Refrigerate for several hours - frozen blueberries will thaw in that time.

CHOCOLATE SKOR BAR TRIFLE

1 pkg. chocolate layer cake mix
2 small pkgs. chocolate pudding mix
1 large container Cool Whip
6 Skor candy bars

Bake cake and cool on racks.
While cake is baking, cook pudding and refrigerate to cool.
Break one cake into small pieces and place in large trifle bowl.
Pour half the pudding over the cake in bowl and cover with half the cool whip.
Crush the Skor bars and sprinkle half over the cool whip.
Repeat with the second layer.
Refrigerate until ready to eat.

JAMS AND JELLIES

BACK

Background by
MARY'S GOOD COOKING