Peanut Butter Fudge

2 cups sugar
1/4 tsp salt
2/3 cup milk
1/3 cup peanut butter
2 tsp vanilla
1/2 cup nuts

Bring first 4 ingredients to a boil over medium heat. Cover and continue for an additionial 2-3 minutes. Remove cover and continue to cook until the syrup forms a ball in cold water. Remove from heat and add last two ingredients. Spread in a greased 8x8 inch pan.

Bread Pudding

2 cans pet milk (evaporated milk)
1 1/2 cups sugar
4 eggs (yolks)
1/2 cup pecans
6 slices toasted bread
Separate egg whites
2 tsp. Vanilla
1/4 c. sugar
1 C. raisins
1 tsp. rum extract
1 block butter
1/2 tsp. rum extract
1/8 tsp. cream of tarter

Heat raisins in extract with 1 tablespoon water. Cream butter, sugar egg yolks, vamila and milk. Add rasins, pecans and bread. Bake in deep dish at 350 degrees for 45 minutes. whip cold egg whites until fluff~. Slowly add cream of tarter and sugar. Mix in rum extract and whip until eggs are stiff. Place egg whites over cooked custard and cook for about 5 minutes until meringue is golden brown. Serves 8-10.


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