Mandarin Orange Torte

Everyone can appreciate this recipe. It tastes delicious. Not only is it easy to make, the family will enjoy every bite.

Crust (you can buy a crust from the store if you do not want to make it)

Graham crackers (60)
1 stick of oleo
1/2 cup sugar

Mix together and spread out on the bottom of a 9 x 13 pan. Save a few crumbs to sprinkle on the top of the filling.

Filling

1 can Borden Eagle Brand Evaporated Milk
1 6 ounce thawed can of frozen orange juice
1 8 ounce thawed cool whip
2 11 ounce cans of mandarin oranges

Mix all the ingredients together. Pour into the graham cracker crust. Sprinkle some cracker crumbs on top if desired. Refrigerate and it is ready to eat in one to two hours.

Gingersnap Rhubarb Crisp

Here is another great recipe that comes from mom's recipe cards. I also found a good book with some recipes that help you stay healthy I thought I would share. Some recipes that help you stay healthy.

1 cup gingersnap crumbs (20 cookies)
1/2 cup quick cooking oats (no instant)
1/4 teaspoon nutmeg
2 pounds fresh rhubarb cut into 1-inch pieces (6 cups)
1 cup sugar
1/2 cup brown sugar tightly packed
3 tablespoon butter

Preheat oven to 350 degrees.

Combine gingersnap, nutmeg and oats in a small bowl.

Combine brown sugar, sugar and rhubarb in a large bowl.

Grease a 2-quart casserole dish and sprinkle 1/4 cup of the gingersnap mixture on the bottom.

Add the 1/2 of the rhubarb mixture, then sprinkle 1/2 cup of the gingersnap mixture on top of that.

Add the remaining rhubarb mixture and top with the remaining gingersnap crumbs.

Bake in the oven for 35 to 40 minutes until the top is golden brown and bubbling in the middle.

Serve with ice cream or cool whip.

Each serving is 429 calories and has only 85 grams carbohydrates.

Peach Cake

This is a very tasty recipe that can be made for a snack or a dessert for dinner. It is easy to make.

3/4 cup cold butter
1 package yellow cake mix
2 egg yolks
2 cups sour cream (16 ounces)
1-29 ounce can peaches, drained
1/2 teaspoon cinnamon
1-8ounce package frozen cool whip

In a bowl, cut butter into cake mix until mixture resembles coarse crumbs.

Pat into a 13x9x2 cake pan.

In a different bowl, beat egg yolks, sour cream and mix well.

Cut peaches into 1-inch pieces and stir into sour cream mixture. Spread the mixture over the cake crumbs. Sprinkle the cinnamon on top.

Bake for 25 to 30 minutes at 350 degrees.

Remove from oven and cool.

Spread the cool whip over the top and serve.

Keep refrigerated.