2/3 cup uncooked regular rice
1 1/3 cups water
2 eggs
½ cup sugar
½ cup raisins
2 cups milk
½ teaspoon vanilla
¼ teaspoon salt
½ teaspoon cinnamon

Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) All water should be absorbed.

Heat oven to 325°F. Beat eggs in ungreased 1 ½ quart (or litre) casserole. Stir in sugar, raisins, milk, vanilla, salt, cinnamon and rice; Bake uncovered, stirring occasionally, 50 to 60 minutes. Refrigerate any remaining pudding.

Note: 2 cups cooked rice can replace the rice and water.

1 ½ cup water
1 ½ cup brown sugar
1 cup flour
1 cup sugar
1 cup milk
¼ cup melted butter
2 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
¾ cup chopped dates
¾ cup black walnuts

In saucepan combine water and brown sugar; boil. Put in 9×13 inch pan. Mix remaining ingredients and pour into sugar mixture, but do not stir. Bake 45 minutes at 350º. Serve with sauce.

2 cups sugar
1 cup butter
2 eggs
2 tsp. soda
2 tsp. water
¼ tsp. salt
3 cups flour
1 tsp.cinnamon
2 tsp. nutmeg
1 cup nuts
4 cups chopped apples

Cream together sugar and butter; add eggs and water. Add dry ingredients. Add nuts and apples. Bake in 9×13 inch pan until toothpick comes out clean. 45 minutes at 350°F. Serve with Caramel Sauce

Caramel Sauce

½ cup brown sugar
½ cup sugar
½ cup corn syrup
1 cup canned milk
2 Tbsp. butter

Combine sugars and butter. Bring to boil. Remove from heat and add milk.