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2-1/2 cup finely chopped walnuts
1 cup golden raisins
2 large eggs, separated (room temperature)
2/3 cup lightly packed brown sugar
1/4 cup butter
1/3 cup sugar
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/3 cup bourbon

1. Butter and flour eight 4 to 6 ounce metal molds or pans. In a medium bowl combine 1/3 cup flour, walnuts, and raisins.

2. Heat oven to 250 degrees. In a small bowl with an electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup brown sugar; set aside.

3. In a large bowl with the same beaters, beat better, remaining 1/3 cup brown sugar and sugar until well mixed. Add egg yolks and beat well. Beat in 2/3 cup flour, baking powder, nutmeg and bourbon. Stir in floured nut mixture. Gently fold in beaten egg whites. Spoon into prepared molds. Bake one hour or until lightly browned. Cool cakes 10 minutes on white rack and remove from molds. Place in a large shallow pan. Spoon Whiskey Syrup over cakes. Let stand 2 hours, spooning syrup over cakes several times.

Whiskey Sauce

In a small saucepan, combine 1/2 cup sugar and 3/4 cup water. Heat to boiling, stirring to dissolve sugar. Remove from heat; stir in 1/2 cup whiskey.

1 pkg. whole graham crackers
2 pkgs. instant French vanilla pudding
3 c. milk
9 oz. Cool Whip
Betty Crocker chocolate frosting

Line 9×13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.

1/3 c. sugar
1 c. chopped walnuts or pecans
1 c. quick or old fashioned oats
1/2 c. (1 stick) margarine or butter
3/4 c. all-purpose flour
1/2 tsp. cinnamon
1 (21 oz.) can Comstock cherry pie filling

Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake for 20 to 25 minutes or until lightly browned. Cut into squares. Preparation time: 10 minutes. Baking time: 25 minutes.