2. Reduce heat to low; simmer uncovered until rice is tender, about 25 minutes. Check to make sure rice doesn’t scorch. Add chocolate and stir until melted.

3. Beat eggs, evaporated milk, sugar, flour, and vanilla in medium bowl until smooth. radually beat egg mixture into rice mixture.

4. Stir continuously; cook over medium heat until thickened, about 5 to 7 minutes. Do not allow pudding to boil.

5. Pour pudding into medium bowl. Cover and chill.

4. In another bowl, combine flour, baking soda, and cinnamon. Slowly add to applesauce mixture; mix on low speed until blended, about 2 minutes. Add oats and blend 30 seconds on low speed. Scrape sides of bowl.

5. Drop by teaspoonfuls onto cookie sheet, about 2 inches apart.

6. Bake until lightly browned, about 13 to 15 minutes. Remove from baking sheet while still warm. Cool on wire rack.

2. Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.

3. Combine flour and sugar in small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.

4. Sprinkle flour mixture evenly over fruit.

5. Bake until lightly browned and bubbly, about 20 minutes.

2. Spread peaches in baking pan. Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of peaches.

3. Bake until toothpick inserted into cake comes out clean, about 30 to 35 minutes.

4. For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top of cake; return cake to oven, and bake 2 to 3 minutes.

5. Cut into 8 pieces

2. Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.

3. In large bowl, mix eggs, 3/ 4 cup evaporated milk, vanilla, and sugar. Set aside.

4. Add remaining 1/4 cup evaporated milk to rice mixture. e

5. Spoon 1 cup of rice mixture into egg mixturand stir. Pour egg- rice mixture into remaining rice.

6. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.

2. Mix margarine and powdered sugar together thoroughly.

3. Add eggs and vanilla. Beat until blended. Add dry ingredients and blend well.

4. Shape dough into 24 one-inch balls and place on ungreased cookie sheets. Crisscross balls by using fork prongs.

5. Bake until lightly brown, about 10 minutes.