4 cups sugar   
1 1/3 cups cream
2-3 cups Peanut Butter (Mom always just scooped it out of the jar)

Mix sugar and cream in large heavy pan & cook to soft ball stage.

Remove from heat and add peanut butter. Stir fast till smooth and pour onto a large buttered platter.

Let cool and cut.

Enjoy!

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

4 cups raw apples, chopped   
2 cups white sugar
2 tsp. cinnamon

Mix together and let stand 15 minutes.

Add:
2 cups flour   
2 tsp. soda
1/2 cup shortening   
2 eggs
1/4 tsp. salt   
1 cup nuts

Beat all together and bake 40 minutes at 350 degrees.

Topping:
Mix together 1 cup brown sugar, 1/4 cup milk and 2 Tbsp. oleo. Spread on warm cake Heat in oven till brown and bubbly.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

1/4 cup rice
1 quart scalded milk
1/2 cup sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1 tbs. butter

Wash and pick over rice. Combine ingredients in a greased baking dish. Bake at 350 degrees oven for about 2 1/2 hours, stirring occasionally. Do not stir during the last 1/2 hour as a brown crust forms.

Makes about 6 servings.

Submitted by Lela Helton

1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp. ginger
1 tsp. nutmeg
3 eggs
1 tbsp. lemon juice
2 tbsp. Cinnamon
1 tsp. baking powder
1 tsp. salt

Mix sugar, eggs, pumpkin, and lemon juice well. In separate bowl mix flour, cinnamon, ginger, baking powder, nutmeg and salt. Blend together on medium speed until well mixed. On a 9×13 jellyroll pan lined with wax paper, spread mixture out. Bake for 15 minutes at 350 degrees. Remove from oven and cool for 15 minutes. Lay on tea towel and roll after removing the wax paper. While cooling, prepare the filling.

Filling
1 cup powdered sugar
4 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla

Mix well. Unroll pumpkin roll and spread filling within 1 inch of edges. Roll up and finish cooling in the freezer or refrigerator.

Submitted by Mandy Hall
Daughter of Kevin & Melissa Turnbill