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BANANA BREEZE Ethel Reinholt
1-8 oz. pkg. cream cheese 2 T. lemon juice

¥3 C. lemon juice CRUMB CRUST:

1 can sweetened condensed milk 1% C. graham wafer crumbs

1 tsp. vanilla % C. sugar

5 (medium) ripe bananas % C. butter or margarine

Preheat oven 375°.

Beat cream cheese till fluffy. Add condensed milk and vanilla. Add lemon juice. Stir
until thickened. Slice 3 of the bananas. Line crust with them. Spoon filling on top.
Refrigerate 2-3 hours. Slice other 2 bananas and dip in the 2 tablespoons of lemon
juice. Use to garnish the top of pie.

CRUMB CRUST: Blend thoroughly crumbs, sugar and butter. Set aside 4 cup of
crumb mixture. Press rest of crumb mixture into bottom and sides of pan (8’’ pie
plate). Bake at 375° about 8 minutes. Cool. Garnish top of pie with remaining
crumb mixture.

BREAD PUDDING Grace Pollock
2% C. milk ¥2 tsp. cinnamon

2 slightly beaten eggs 1 tsp. vanilla

2C. 1 inch day-old bread cubes % tsp. salt

Y2 C. brown sugar ¥2 C. raisins

Preheat oven 350°.

Combine milk and eggs; pour over bread cubes. Stir in remaining ingredients. Pour
mixture into 8’’ round baking dish. Place in shallow pan on oven rack; pour hot
water around it - one inch deep. Bake 45 minutes or until knife inserted halfway
between centre and outside comes out clean.

SREAD PUDDING Jill Gingrich. .
1 to 3C. bread crumbs (& small pieces) %2C. nuts (optional)

Y2 C. evaporated milk ¥2 C. flour

Y2 C. milk Ya tsp. cloves

1 C. brown sugar (packed) ¥2 tsp. allspice

% C. shortening 1 tsp. cinnamon

1 T. molasses (optional) pinch salt

1 C. raisins 1 tsp. soda

Preheat oven 325°.

Sift together the last 6 ingredients. Mix all ingredients together. Pour in buttered
baking dish. Bake in slow oven (325°) for 45 minutes.

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