PEACH COBBLER SOUTHERN STYLE

Batter:
1/2 - 3/4  c. sugar                        1/4   teas.  salt
3/4  c. flour                                    3/4  c. milk
2  teas. baking powder

Sift flour, salt, & baking powder. Add sugar and mix in milk. Melt 1/2 c. butter in deep (8 in.) baking pan. Pour batter over, don't stir. Add to pan 2 c. sliced peaches mixed with 3/4 (or less) c. sugar.  Don't mix layers. Sprinkle with 1/2 teas. nutmeg or cinnamon. Bake 350  for 50 minutes. 

		RHUBARB CRUNCH

4  c. rhubarb, cut up
1 1/2 c.  sugar
1 teas. cinnamon 
2  T.  flour
Put in a greased (8in.) baking dish.  Make a crunch of:
1/2  c. brown sugar
1/2 c.  flour
1/2 c.  rolled oats
1/2 c.  butter
Spread over rhubarb and bake  350.

	LAYERED BLUEBERRY DELIGHT

14    whole graham crackers
6 oz. pkg. instant vanilla pudding
1   c.  cool whip
21 oz.  can blueberry or cherry pie filing

Line 9 in. square pan with whole graham crackers, breaking crackers, if necessary.  Prepare pudding mix as directed on package.  Let stand 5 minutes, then blend in cool whip.  Spread half of pudding mixture over crackers. Add another layer of crackers, top with remaining pudding mixture and remaining crackers.  Spread pie filling over top layer of crackers.  Chil 3 hours. 

		LEMON DESSERT

Crust:   bake 15 min.			2nd layer:  2 sm pkg.	lemon instant          1   stick oleo                                                                     pudding
1 c. flour                                                                            3c. milk
1/2  c. chopped nute

1st layer:  8 oz. cream cheese                    3rd layer:  remaining cool whip
                  1 c. confectioners sugar
                   1 c. cool whip                             Sprinkle with nuts.