1 Large container Cottage Cheese
   1 Large container Cool Whip
   1 Large box of Jello (You can use either red or green for Christmas, orange for Thanksgiving, etc.)
   1 Can of Pineapple (drained) or other fruit as desired.

  Mix all ingredients together in a large bowl (the Jello goes in dry)
  Allow to set for an hour or so before serving.

  Recipe provided by Susan T at GWRRA Home office.

   1 1/2 cups cooked pumpkin
    1 cup brown sugar
    1 1/2 cups milk
    3 eggs separated
    1/2 Tsp salt
    1/4 Tsp ginger
    1 Tbs cornstarch
    1/2 Tsp cloves
    1 Tsp cinnamon
 

    Pastry for 9 inch pie
    Ingredients for 9 inch double custard pie or 2 pie shells

    2 1/4 cups flour
    2/3 cup shortening
    1/2 Tsp salt
    1/3 cup water

    Combine flour and salt in mixing bowl cut shortening into flour using pastry blender or 2 knives.
    Do not over mix. These are sufficient when all particles are the size of peas. Add water gradually sprinkling
    one tablespoon at a time, toss lightly with a fork, use only enough water to hold pastry together when it is
    pressed.
    Roll dough into two round balls of equal size, handling as little as possible. Roll the dough out on a lightly
    floured board or counter top to about 1/8 inch thickness and about 1 inch larger than the pie plate.
    To make pastry shells roll dough out as in the preceding recipe and place into a pie tin or pan and trim about
    1/2 inch bigger than the pan. Prick pastry with a fork around the bottom and sides to stop bubbles while
   baking.

   Boil pumpkin in a pot with about one inch of water until soft and crush with a colander and
   then strain and put back into pot. Add beaten egg yolks, sugar, salt,  cornstarch, and spices.
   Add milk and place on stove and bring to a boil, stirring constantly. Let boil about 2 minutes.
   Next whip egg whites vigorously until they start to turn stiff into filling. Fill the pie shell with
   pumpkin filling and bake at 425 degrees for 10 minutes and then continue baking at 350 degrees
   for the next 30 minutes. (Enjoy)
 

    1 Large package of vanilla instant pudding mix
    3 cups of milk (for mix)
    1 box of graham crackers
    1 container of chocolate icing
    1 small tub of Dream Whip

   Before making pudding, place icing in very warm water to make soft. Mix pudding. Before
   pudding starts to form, mix in container of Dream whip. Line casserole dish with 1 layer of
   crackers and pour 1/2  of mixture and smooth. Repeat with another layer of crackers and pour
   remainder of mixture and smooth. Put one final layer of crackers on top and take soft  chocolate
   icing and smooth on top ( you may want to mix the icing up some in the container). Refrigerate
   over night, or if you get impatient, wait 1 hour. (It's better if you wait)

   Recipe provide by member from GWRRA VA-E

    3 Tbs flour
    1 Tbs melted butter
    2 cups strawberries
    2 cups rhubarbs
    1 1/3 cups sugar
    1/4 Tsp salt
    1/2 Tsp nutmeg or 1 Tsp grated orange rind

    If mixture is real runny, I usually add a couple of tablespoons of cornstarch for thickening.
    Combine all ingredients and let stand for about 15 minutes. Use as filling for a two crust pie.
    Bake at 350 degrees for one hour or until done.

    Recipe provided by Linda Whitmer Former CD VA-D

    3/4 cup flour
    1 Tsp baking powder
    1/2 Tsp salt
    1 small package vanilla pudding (not instant)
    3 Tbs margarine, softened
    1 egg
    1 (15oz) can peaches, drained and juice reserved
    1/2 cup milk
    8 oz cream cheese, softened
    1/2 cup plus 1Tbs sugar
    3 Tbs reserved peach juice
    1/2 Tsp cinnamon (optional)

    Combine flour, baking powder, salt, pudding mix, margarine, egg, and milk. Beat for 2
    minutes at medium speed. Pour into a 9 inch deep dish or 10 inch pie pan. Arrange peaches
    on top batter (if peaches are thick, they can be sliced longwise again). Combine cream cheese,
    1/2 cup sugar and 3 Tbs of peach juice. Beat for 2 minutes and spoon over fruit to within 1
    inch of the edge of the batter. Combine remaining sugar with cinnamon and sprinkle on top.
    Bake at 350 degrees for 30 to 35 minutes. Filling will appear soft, cool to room temperature
    and refrigerate.
    Bet you can't eat just one slice!

    Recipe provided by Linda Whitmer Former CD VA- D

   2 quarts of milk
    1/2 cup sugar
    1 pint heavy cream
    1 cup uncooked rice

    Put all ingredients in a large saucepan and cook about 45 minutes over medium heat
    stirring frequently. When rice is soft - it's done.
    In another dish combine 1/2 quart milk, 2 Tbs vanilla and 6 eggs. Beat together and then
    add mix to pot. When it starts to boil, it's done. Cool and sprinkle with cinnamon or nutmeg
    and ENJOY.

    Recipe provided by Valerie and Al Aumack CD PA-L    N.E. Region B

    2 cups all purpose flour
    1 Tsp salt
    1 Tsp baking powder
    2 Tsp baking soda
    3/4 cup unsweetened cocoa
    2 cups sugar
    1 cup vegetable oil
    1 cup hot coffee
    1 cup milk
    2 eggs
    1 Tsp vanilla

    FAVORITE ICING

    1 cup milk
    5 Tbs all purpose flour
    1/2 cup butter
    1 cup sugar
    1 Tsp vanilla extract

     Sift together dry ingredients in a mixing bowl. Add oil, coffee, and milk; mix at medium speed
     for 2 minutes. Add eggs and vanilla; beat 2 more minutes (batter will be thin). Pour into 2
     greased and floured 9 in. x 1 1/2 in. cake pans (or 2 eight inch cake pans and 6 muffin cups).
     Bake at 325 degrees for 25-30 minutes. Cool cakes 15 minutes before removing from pans.
     Cool on wire racks. For Icing, combine milk and flour in a saucepan; cook until thick. Cover
     and refrigerate; in a mixing bowl, beat butter , shortening, sugar and vanilla until creamy. Add
     chilled milk, flour mixture and beat for 10 minutes. Frost cooled cake.

     Recipe provided by Bill Smith for Bill and Whitney Bowe from GWRRA FL2-A

    5 cups of milk
    4 eggs
    2 cups of sugar
    2 Tbsp flour (heaped)
    2 cups whipping cream

    Scald milk, beat eggs, add sugar, salt, and flour; mix together and cook in double broiler until
    thickened. Cool.
    Mix cream with custard in freezer when half done, add (drained ) strawberries.
    Makes 4-5 quarts

     Recipe provided by Susan Moore Charter member of Chapter I of PA.

     1 large box of instant vanilla pudding
     2 1/2 cups of milk
     8 ounces of sour cream
     1 large carton of frozen whipped topping
     1 large box of vanilla wafers
     4-5 large bananas

      Directions:  Mix pudding with 2 1/2 cups of milk, beating accordingly to package directions.
      Add sour cream and half of the whipped topping. Mix well. Layer bananas and vanilla wafers
      in a large bowl. Pour pudding over each layer in bowl. Put remaining whipped topping on top
      and sprinkle with crushed vanilla wafers.

      Recipe provided by Bill Smith Newsletter editor for Chapter FL2-A in Florida

     Take 1 pound of Velveeta Cheese,  1 pound of  butter,   in a very large microwaveable bowl and
       melt and smooth ( you may have to whip it with a whisk). Add 1 cup of cocoa,  mix well. I usually
       transfer this to the biggest bowl I have and then add 4 pounds of sugar and 4 tablespoons of vanilla
       and as many pecans as you like. Spread into a large pan or dish and chill until set.

       Recipe provided by Amy and Lewis Cook from Chapter TX-R of Lewisville, TX

     1 Pkg yellow cake mix (or flavor of your choice)
      1 Pkg (3 3/4oz) vanilla instant pudding
      4 eggs
      1/2 cup cold water
      1/2 cup oil
      1/2 cup dark rum (80 proof)

       Preheat oven to 325 degrees. Grease and flour a 10" tube or 12 cup bundt pan. Mix all cake ingredients
       together. Pour batter into prepared pan. Bake for 1 hour. Cool. Invert cake onto serving plate. Prick
       top, drizzle and brush glaze over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

       GLAZE
       2 Tbs butter
       2 Tbs water
       1/2 granulated sugar
       1/4 cup rum (80 proof)

       Melt butter in sauce pan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat
       and stir in rum.

       Recipe provided by Bobbi Chipman

      1 (8 oz) package cream cheese
        1/3 cup Milnot
        1 graham cracker crust
        1/3 cup sugar
        2 packages dream whip
        1 can cherry pie filling

        Directions: Cream cheese, sugar and Milnot. Whip until smooth. Fold in the dream whip. Pour into
        graham cracker crust and top with cherry pie filling. Then chill.

        Recipe from Leonard Klingensmith Senior Director MO Chapter A

        1 box lemon cake mix
        1 3oz package lime flavored Jello
        1/2 cup water
        1/2 cup key lime juice (Nellie and Joe's)
        1/2 cup Crisco vegetable oil
        4 eggs

         Beat all ingredients with mixer on medium speed for 2 minutes. Put in greased 9x13 cake pan
         and bake for 45 minutes at 325 degrees (50-55 minutes in Bundt pan).  Let cool.

         FROSTING

         2 cups confectioners powdered sugar
         1/4 cup key lime juice

          Stir until all lumps are gone and drizzle over cake Or you can use canned vanilla icing with1/8
          cup of lime juice.

          Recipe provided by Linda Taylor from Chapter FL1-L of  Panama City Florida

        6 eggs
         3 cups of flour
         3 cups of sugar
         1 pint of sour cream
         1 jar of maraschino cherries
         2 sticks of butter
         1 Tps of vanilla
         1/2 Tps of baking powder
         1/2 Tps of soda
         1/4 Tps of salt

           Bring eggs to room temperature, let butter soften, cream sugar and butter together, add eggs
           one at a time. Then add vanilla, combine all dry ingredients together, slowly add flour to the
           mixture, slice cherries in half, next add your sour cream and cherries, mix well.
           Preheat oven to 350 degrees, make sure you grease and flour your bundt cake pan before
           pouring mixture into pan. Cook for 60 minutes.

            Recipe provided by Phil at phil2up@grove.net

       Mix 3 small vanilla instant pudding mixes with 4 cups of milk. Add 1 Tps of vanilla flavoring and
         1 cup of sour cream. Mix well. Blend in most of a 12oz Cool Whip (reserve just enough to spread
         thin layer on top). Layer vanilla wafers, bananas and pudding on a 9x13 pan. Top with reserved
         Cool Whip and sprinkle vanilla wafer crumbs on top. Chill before serving.

         Recipe provided by Jack Birge

       1 Angel cake cut into 1/2 inch slices and spread liberally with berry jam, cut into bite size pieces
         and place in mixing bowl. Make up a thick custard and add 3/4 cup sweet sherry, add to cake
         and mix through. Place into serving dish and leave in fridge overnight.
         Make up 2 lime and 1 port wine jelly. When set mash with a fork. Place over top of cake and
         top with whipped cream and chocolate shavings. 

         Recipe provided by Blokette from Australia Chapter A and our GWRRA web board.

       Cut 2 slices of bread onto cubes. Beat 2 eggs with 1 Tbs sugar, vanilla essence and a good half
       pint of milk. Place in a small dish, sprinkle with nutmeg. Let stand in a dish of cold water and bake
       in a moderate oven for approximately 30 minutes or until set. Custard is set when the knife inserted
       into the centre comes out fairly clean.

       Recipe provided by Blokette from Australia Chapter A and our GWRRA web board.

      Brownie

     2 squares (1-oz size) unsweetened chocolate
     1/4 cup butter, softened
     1 cup sugar
     2 large eggs, separated
     1/4 cup milk
     1 tsp vanilla extract
     3/4 cup unsifted all-purpose flour
     1/2 tsp baking powder
     1/4 tsp salt
     1 cup macadamia nuts, chopped

     Truffle Mousse

     1/3 cup water
     1 envelope unflavored gelatin
     1 1/4 cups butter
     1 tbsp instant espresso coffee powder
     1 package (12 oz) semisweet chocolate chips
     3/4 cup sugar
     5 large eggs yolks
     3 tbsp vanilla

     PLUS

     1 package (about 7 oz) Belgian-style cigarette-shaped cookies with
     chocolate
     1 cup heavy cream

     1.) Preheat oven to 350 F. Grease and flour 9 1/2-inch spring form pan

     2.) Make Brownie: In top of double boiler, over hot, not boiling, water,
     melt chocolate. Cool. In large bowl of electric mixer, at medium speed,
     beat butter with sugar until light and fluffy. Beat in cooled chocolate; beat
     in egg yolks, one at a time, until blended. Beat in milk and vanilla. On
     sheet of waxed paper, combine flour, baking powder and salt; stir into
     chocolate mixture until blended; set aside. In small bowl of electric mixer, with
     clean beaters, at high speed, beat egg whites until soft peaks form when
     beaters are raised. With rubber spatula, fold beaten egg whites into
     chocolate mixture until no white streaks remain; fold in macadamia nuts.
     Pour into prepared pan. Bake 35 minutes or until cake tester inserted in
     center of cake comes out clean. Allow brownie to cool.

     3.) Make truffle mousse: Place water in heavy 2-qt saucepan; sprinkle
     with gelatin. Let stand 2 minutes, until gelatin is softened. Add butter and
     coffee powder; heat, stirring, until mixture is boiling,  butter melts
     and gelatin is dissolved. Meanwhile, in food processor, chop chocolate with
     sugar. With processor running, pour boiling butter mixture into
     chocolate mixture; process until chocolate is melted. Add egg yolks and vanilla to
     chocolate mixture; process until chocolate is melted. Add egg yolks and
     vanilla to chocolate mixture; process until smooth. Return mixture to
     saucepan; cook, stirring, over medium-heat until mixture thickens. Pour
     chocolate mixture into large bowl; place bowl in larger bowl of ice and
     water to chill, stirring often, until thickened. Place 1/4 cup of
     chocolate mixture in pastry bag fitted with small plain tip; refrigerate. Pour
     half of remaining chilled mixture over cooled brownie pan.

     4.) With sharp knife, cut each cookie crosswise in half. Insert cookies
      cut side down, around top edge of mousse in pan.

     5.) In small bowl of electric mixer, at high speed, beat heavy cream
     until stiff peaks form when beaters are raised. With rubber spatula, fold in
     whipped cream into remaining chocolate mixture until no white streaks
     remain; spread cream mixture over chocolate mixture in spring form pan.

     6.) With chocolate mixture in pastry bag, decorate. Refrigerate 4 hours
     or until firm.

     Recipe provided by Karen Campbell from Ga Chapter P Also 1/2 of the Ga. Dist COY.

     Crust:
      1 cup soft butter, dash of salt, 1/2 cup powdered sugar and 2 cups
      flour, mix well.  Press mixture into a 13" x 9" ungreased baking pan.  Bake at
      350 degrees for 15 minutes or until lightly brown.  Cool slightly.

     Filling:
     4 beaten eggs, 2cups of sugar, 1/2 cup flour, 6 tbls lemon juice.
     Combine four and sugar in large mixing bowl, mix in beaten eggs and
     lemon juice.  Pour onto slightly cooled crust and bake at 350 degrees for 25
     minutes or until set.  Cool and sprinkle with sifted powdered sugar.
     Cut into squares and serve.

     Recipe provided by Joyce and Rick Elmore California COY Coordinators.

    1 graham cracker crust
    1-8 oz pkg cream cheese softened
    1&1/4 cup powdered sugar
    1 tsp. vanilla
    1/2 cup creamy peanut butter
    1- 9 oz carton whipped topping- divided

    Whip cream cheese, vanilla, powdered sugar, and peanut butter together
    until creamy and fluffy. Stir in half of whipped topping and beat well
    for about 1 minute.
    Pour into graham cracker crust.  Add the remaining whipped topping to
    the pie.

    Chill for at lest 3-4 hours.
    I think it is best when chilled overnight. ENJOY!

     Recipe provided by Patricia Cole From Pennsylvania.

       3 oz. of cream cheese
       1/4 lb. of butter
       1 cup flour
       9 walnut halves, chopped
       9 Tbsp. sugar

       Mix cream cheese, butter, and sugar together. Add walnuts.
       Fold in flour. Drop by spoonful on cookie sheet, and flatten
       with a wet finger.
        Bake for 10 minutes at 350 degrees.

        Cookies are very fragile, but oh so good!

       Recipe provided by Patricia Cole from Pennsylvania.

     12 oz. Semi-sweet chocolate chips
     3 eggs
     1/4 cup sugar
     2 tsp. vanilla brandy or liquor to taste

     Put in blender and blend well
     Bring 1cup of heavy cream to boil, add to blender and blend well
     Pour into 8" chocolate-cookie pie crust
     Chill for 3 hours

       Recipe provided by Rick & Sharon Williams GWRRA WA-O Port Orchard, Washington.

     To the bottom of a pan (preferably non stick) add one can of pie apples or
     peaches and 2 tablespoons (I tbs = 2 dessertspoons   1 dessertspoon = 2 teaspoons)
     brown sugar.  Make up any good quality packet cake mix (I usually use chocolate) and
     pour over the top.  Bake on stove top at very low until cake is cooked through or cook
     conventionally in the oven.  Serve with custard.

      Recipe provided by Blokette from Chapter AU-A from Australia.

     3 tablespoons corn flour
     3 tablespoons sugar
     2 cups milk
     1 teaspoon vanilla essence
     1 egg.

     Place milk and sugar in a saucepan and bring to the boil
     Meanwhile  add egg to corn flour add a little cold milk to form a thin
     Smooth paste.
     When milk is hot add to the corn flour mix and then return to saucepan.
     Stir constantly over low heat until smooth.  Add vanilla and maybe a little
     More milk if the custard is too thick.

      Recipe provided by Blokette from Chapter AU-A from Australia.

      1 yellow cake mix
      1/2 c. chopped walnuts
      3/4 c. oil
      1 small pistachio pudding
      4 eggs
      1c.water

     Combine ingredients and beat 4 minutes. Pour in greased and floured 9 x13
     pan. Sprinkle with chopped walnuts. Bake at 350 for 40 minutes. let cool.
     Prick cake with large fork. Pour syrup over top.

     SYRUP
     2 c. powdered sugar
     2 Tblsp. butter
     1/2 c. water
     Bring to a boil and boil for 2 minutes. Pour over cake.
 

     Recipe provided by JOE, CHAPTER "O" TOURING RIDERS INC.

       2 cups butter
       4 cups flour
       2 tsp. soda
       2 cups sugar
       5 cups blended oatmeal ***
       24 oz. chocolate chips
       2 cups brown sugar
       1 tsp. salt
       1  8 oz. Hershey Bar (grated)
       4 eggs
       2 tsp. baking powder
       2 tsp. vanilla
       3 cups chopped nuts (your choice)
       (Recipe may be halved)
       *** Measure oatmeal and blend in a blender to a fine powder.

       Cream the butter and both sugars.
       Add eggs and vanilla, mix together with flour, oatmeal, salt, baking
       powder, and soda.
       Add chocolate chips, Hershey Bar and nuts. Roll  into balls and place two inches
       apart on a cookie sheet.  Bake for  10  minutes at 375 degrees.
       Makes 112 cookies.

       Recipe provided by several people on an email I received.

     1 yellow cake mix
     1/2 c. chopped walnuts
     3/4 c. oil
     1 small pistachio pudding
     4 eggs
     1c.water

      Combine ingredients and beat 4 minutes. Pour in greased and floured 9 x 13
      pan. Sprinkle with chopped walnuts. Bake at 350 for 40 minutes. let cool.
      Prick cake with large fork. Pour syrup over top.

      SYRUP
      2 c. powdered sugar
      2 Tblsp. butter
      1/2 c. water
      Bring to a boil and boil for 2 minutes. Pour over cake.
 
  .   Recipe provided by JOE ROVITO CHAPTER "O" TOURING RIDERS INC.

     2 cups  Mazola corn oil
     2 teaspoons soda
     3 cups sugar
     6 cups flour
     4 eggs
     2 tablespoons baking powder
     2 cups buttermilk
     1 1/2 teaspoon salt

      Cream together oil, sugar & eggs.  Add rest of ingredients.  Mix thoroughly,
      drop batter by 1/4 cup on a greased cookie sheet. No more than 8 on a large sheet.
      Sprinkle with sugar before baking or frost after baking.  Bake 400 degrees for
      7-8 minutes. Don't let get too brown, just on the edges.  Dough is very thin.
      Makes 40 large cookies.

       Recipe provided by Rosie Sanders, Chapter Director of Wander "N" Wings  Lima, Ohio .

      1 box Betty Crocker Angel Food cake mix
      1 can 15 1/2 oz crushed pineapple (DO NOT DRAIN)

      Mix both together, pour into 9x13" pan and bake according to box
      instructions
      Super easy and very good.

      Recipe provided by Judy Cruickshank  Mi-E .

     1 box yellow cake mix
     1 15 oz. can solid pack pumpkin
     1 12 oz. can evaporated milk
     3 eggs
     1 1/2 cups sugar
     1 tsp. cinnamon
     1/2 tsp. salt
     1/2 cup chopped pecans
     1 cup butter
     whipped topping

      Preheat oven to 350 degrees. Grease bottom of a 9x13 inch pan. Combine
      pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour
      into greased cake pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top
      with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes, or until
      golden brown. Cool. Serve chilled.
      Top with whipped topping when serving.

       Recipe provided by Doug & Mary Ann Boemecke CD's Iowa Chapter O.

      2 bags regular marshmallows
      2 bags Kraft caramels
      1 lg. box Rice Krispies
      1 can Eagle Brand condensed milk
      2 sticks oleo

      Melt oleo, caramels and milk in top of double boiler. (Stir until well blended.)
      Quickly dip marshmallows in mixture. Tap off excess caramel and roll in Krispies.
      Place balls on waxed paper and chill. Can be stored in plastic bag in refrigerator.
      Note:  This was originally a Girl Scout recipe, but is loved by adults, too.
      Makes about 80 balls.

       Recipe provided by Mary Lou Hetrick Pa. Chapter I.

      1 1/2 boxes Ritz crackers
      Cook:  1 c. chopped dates
      1 can Eagle Brand milk
      in top of double boiler, until thick.
      Cool slightly, and
      Add: 1/2 c. chopped nuts
      Top cracker with teaspoonful or less of mixture.  Bake at 350* for 8 min.
      Let cool completely and add topping of icing:
      4 oz. cream cheese
      1/4 c. butter or oleo
      2 c. confectioners sugar
      1/2 t. vanilla
      These cookies freeze well.  Makes about 48.

      Recipe provided by Mary Lou Hetrick Pa. Chapter I.

      Simmer:
      3 c. raisins
      2 c. water, until water is gone.

      2 c. shortening
      1 tsp. vanilla
      3 c sugar
      4 eggs
      7 c. flour
      2 tsp. soda
      1/2 tsp. salt

       Mix well and add raisins.  Roll dough into ball. Roll in sugar.
       Bake at 375*for 10 minutes.    Makes 15 doz.

       Recipe provided by Mary Lou Hetrick Pa. Chapter I.

     1 precooked pie crust (or graham crust)
     2 small can’s crushed pineapple
     1 large can blueberries
     1 small cool whip
     1 pkg cream cheese
     3 tblsp sugar
     1 tblsp milk
     1/2 tsp vanilla
     1/4 cup sugar
     2 tblsp corn starch
     1/2 tsp salt
     1tsp lemon juice

            1st layer
       Drain juice from 1 can pineapple’s  (saving Juices) and blend with softened cream
      cheese along with 3 tblsp sugar, along with 1 tblsp milk 1/2 tsp vanilla1 until smooth
      and put in pie crust
           2nd layer
      Drain 1 can blueberries and save juice over med heat blend 1/4 cup sugar
      2 TBSP corn starch
      1/2 teaspoon salt
      combine juices and add both juices stirring until thick, remove from heat
      add 1 teaspoon lemon juice
      add blueberries and then cool and spread over 1st layer
           3rd layer
      Drain 1 can crushed pineapples and blend with 1 small cool whip
      cover pie
      cool for at least 1 minute then feast away.
 

     3 cups fresh peaches, sliced
     6 Tbs. sugar
     2 cups flour
     1 tsp. baking soda
     1 tsp. baking powder
     1/4 tsp. salt
     1 tsp. cinnamon
     1-1/2 cups sugar
     1/2 cup shortening
     2 eggs
     1 cup pecans, finely chopped
     1 tsp. vanilla

     Place peaches and 6 tablespoons sugar in container of blender
     or food processor.  Process until pureed.  Mixture should yield
     about 2-1/4 cups. Combine flour, baking powder, soda, salt, and
     cinnamon; set aside. Combine 1-1/2 cups sugar and shortening.
     Cream well.  Add eggs and mix well. Add peach puree and dry
     ingredients; mix until dry ingredients are moistened. Stir in nuts
     and vanilla.  Spoon batter into 2 well greased 9x5x3 inch loaf pans.
     Bake at 350 degrees or until done. Cool for 10 minutes in pan.
     Turn out on rack and let cool completely.

     This recipe provided by Mary Lou Hettrickfrom Chapter I of Pa from Kathleen!