4 med apples

1/2 c margarine

3/4 c firmly packed brown sugar

1/2 c flour

1/2 tsp cinnamon

3/4 c bran flakes

grated cheddar cheese to taste

Peel, core, and slice apples. Arrange in an 8″x8″x2′ baking dish.

Cream margarine. Add brown sugar, flour, and cinnamon, and mix well..

Stir in cereal and sprinkle mixture over apples.

Bake at 375 degrees for about 30 minutes. While still warm, sprinkle with grated cheddar cheese.

1 (3 1/2 oz) pkg vanilla instant pudding mix

1 (14 oz) can sweetened condensed milk

1 c milk

1 c heavy cream

1 c sour cream

1 (12 oz) box vanilla wafers

3 or 4 bananas, sliced

3 tbs chocolate syrup

In a lg mixing bowl, combine the pudding mix, condensed milk, and milk, and beat for 2 minutes, or until well blended. Refrigerate for 10 minutes. In another bowl, whip the heavy cream. Add the whipped cream and sour cream to the pudding mixture. Place half the vanilla wafers in the bottom of a 13″x9″x2″ dish. Top with half the sliced bananas, half the pudding mixture, and a drizzle of chocolate syrup. Repeat each layer and decorate the top with the remaining chocolate syrup.

Serves 10-12

1 (1 lb) loaf French or Italian bread, cut into cubes (about 15 cups)

3 c milk

1/4 c heavy cream

1/2 c coffee-flavored liqueur, such as kahlua

1 c sugar

1 c packed light brown sugar

1/4 c cocoa powder

1 tbs vanilla

2 ts pure almond extract

1 1/2 tsp cinnamon

6 lg eggs, lightly beaten

8 oz semisweet chocolate, grated

Preheat the oven to 325 degrees. Lightly grease a 13″x9″ baking dish. Place the bread in the baking dish.

In a lg bowl, whisk together the milk, cream and liqueur. In another bowl, combine the sugar and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine. Add the vanilla and almond extract and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well.

Stir in the grated chocolate. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.

Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.

Serve the pudding warm, or refrigerate it and serve chilled.

Serves 10-12

1/2 c (1 stick) butter

1 c sugar

3/4 c self-rising flour

3/4 c milk

1 (29 oz) can pear halves in heavy syrup

Place the butter in a baking dish and place in a 350 degree oven until the butter has melted. Leave the oven on. Stir together the sugar and flour; stir in the milk and mix well. Pour the batter over the melted butter in the pan. DO NOT STIR! Break the pears in half and place them on top of the batter; gently pour the syrup from the pears over the cobbler. DO NOT STIR! Bake the cobbler for 30 minutes

Serves 8