DIFFERENT BREAD  PUDDING

3 to 4 c. leftover day old donuts (all varieties)
4 eggs, beaten
2 c. milk
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 c. butter, melted
1 c. sugar
1 c. pecans
1 c. flaked coconut
1/2 tsp. cinnamon

OPTIONAL LEMON SAUCE:
1/2 c. sugar
1 tbsp. cornstarch
Dash of salt
Dash of nutmeg
1 c. boiling water
2 tbsp. butter
1 1/2 tbsp. lemon juice

Preheat oven to 350 degrees.  Mix eggs, milk, vanilla, lemon
extract,
butter and sugar in large bowl.  Tear bread into small pieces
and spread in
bottom of 9 x 13 inch baking dish.  Sprinkle with nuts and
coconut.  Pour
egg mixture over bread and let set for 5 minutes for bread to
absorb
moisture.  Sprinkle with cinnamon.  Bake 30 to 40 minutes until
knife
inserted in center comes out clean.  Serve warm with lemon sauce
or whipped
topping.  LEMON SAUCE:  Mix all dry ingredients.  Gradually add
water.  Cook
over low heat until thick.  Add butter and lemon juice.  Serve
warm or heat
Hershey chocolate syrup and drizzle on top.

Chocolate Chocolate Chip Leftover Oatmeal Cake
8x12 or 9x13 cake or casserole pan, greased
350 degrees, 40 to 50 minutes

2 cups cooked oatmeal (OR 1 cup quick, NOT instant, oatmeal plus 1 3/4 cups boiling water)
1/3 cup melted margarine or butter
1/3 cup applesauce
3/4 cup lightly packed brown sugar
1/2 cup white sugar
1 heaping Tbsp. cocoa (unsweetened)
2 eggs
1 3/4 cup unsifted all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips

Preheat your oven to 350 degrees.

Mix the leftover oatmeal, melted margarine and applesauce until well blended. Add sugars and cocoa and stir well. Beat in the eggs. Add the flour, baking soda and salt over top of the oatmeal mixture, then blend it all together. Stir in the chocolate chips. Pour it all into the prepared 8x12 or 9x13 pan, and bake at 350 degrees for about 40 to 50 minutes. It's done when the sides start to pull away from the sides of the pan and a knife inserted near the middle comes out clean

Amish Oatmeal Cake

For a simple healthy dessert, this Amish Oatmeal Cake cannot be beat. It was a childhood favorite.

• 1 3/4 cups leftover breakfast oatmeal made from regular oatmeal (not instant or quick)
• 2/3 cup dark or golden raisins
• 3/4 cup boiling water

Place raisins in a small bowl and pour boiling water over them. Stir well and cover. Allow raisins to sit for about 10 minutes. Add the cooked oatmeal, Stir and recover and allow to sit for an additional 10 minutes.

Into a medium bowl, sift the following and set aside:

• 1 1/2 cups all purpose flour
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/2 tsp. salt

In a large bowl, cream:

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1 cup dark brown sugar

Add and beat well:

• 2 eggs
• 1 tsp. vanilla

Preheat oven to 350 degrees F. Add the cooled oatmeal mixture and beat again until mixture is well mixed. Fold in flour mixture and mix well. Pour batter into a greased and floured 13x9 inch pan. Bake for 35 minutes or until the cake springs back when touched lightly with your fingers.

We do not put a frosting on this cake, but you may if you like. We often ate it for breakfast on weekends when I was a child. It's just a very simple good-flavored healthy cake. Enjoy.