Pumpkin Pie

Submitted by Lisa Thaler

  • 1 can (15 oz.) pure pumpkin
  • ¾ cup brown sugar
  • 2 large eggs, well beaten
  • 2 tablespoons butter or margarine melted
  • 1 tablespoons dark molasses
  • 1 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves (optional)
  • ½ teaspoon salt
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch pie shell

Mix sugar, salt and spices in a small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture and molasses.  Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350 degree;  bake 40 minutes or until knife inserted near center comes out clean.  Serve warm or cold.

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Cookie Jar Gingersnaps

  • 2 cups flour – then sift
  • 1 Tablespoon ground ginger
  • 3 teaspoons baking soda
  • 1 Teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening (Crisco)
  • 1 Cup sugar granulated
  • 1 egg
  • ¼ cup molasses (the darker & richer flavor)

Measure and sift flour, ginger, soda, cinnamon and salt.  Cream shortening and sugar, add egg. Then add molasses.  Sift in dry ingredients into creamed mixture.  Blend well.  Form teaspoon full in ball in hands and roll lightly in sugar, cover entire ball.  Place on un-greased cookie sheet 2 inches apart.  Bake in moderate oven 350 degrees for 12 to 15 minutes or until tops are slightly rounded and crack or light brown, remove from cookie sheet at once.  Cool and store in airtight container. Makes 4 dozen.

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Chocolate No-Bake Cookies (“Chocolate Sams”)

Submitted by Dina DiPietro

2 Cups Sugar
¼ Cup Cocoa
½ Cup Milk
½ Cup Butter
1 Teaspoon Vanilla
½ Cup Extra Crunchy Peanut Butter
3 Cups Quaker Instant Oatmeal

Lay out wax paper before you make cookies
Combine sugar, cocoa, milk and butter in saucepan.  Bring to heavy boil for exactly one minute.  Remove from heat.
Add the vanilla, peanut butter and oatmeal.  Stir well to mix up all the ingredients and plop spoon sized amounts onto wax paper and let cool.

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Chocolate Muffins

Submitted by Kathy Kantin

  • 3 cups of all Bran Cereal
  • 2 and a half cups of warm water
  • 1 and a half teaspoons of baking powder
  • Low Fat or fat free brownie mix

Mix cereal and water.  Let soak for 5 minutes.  Add brownie mix and baking powder and mix.  Spray Pam on muffin tins.  Bake 20-25 min. at 350 degrees.
Makes 24 muffins
(only 1 pt. on weight watchers)

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Apple Crisp

  • ½ cup oats
  • ½ cup packed brown sugar
  • ¼ cup floor
  • ½ tsp cinnamon
  • ¼ cup butter/margarine
  • Dash salt
  • 6 med/lg apples (can use sam or mixed varieties) (or 2 ½ lbs. pecans)
  • 2 tbsp sugar
  • (can serve with vanilla ice cream – optional)

Preheat oven to 350 degrees.  Combine oats, brown sugar, flour, cinnamon and dash of salt.  Cut in butter/margarine until mixture resembles coarse crumbs (set aside).  Peel, core & slice or dice fruit to make 6 cups.  Spray butter flavored Pam in bottom of baking dish 10” x 6” x 2”.  Place fruit in baking dish & sprinkle with granulated sugar.  Sprinkle crumb mixture all over.  Bake 350 degrees for 40 – 45 minutes.  Serve warm.

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