1 cup flour 2 tsp. cinnamon 1 tsp. pumpkin pie spice 1 tsp. baking powder ½ tsp. nutmeg 1 tsp. salt 1 cup sugar 3 egg 2/3 cup pumpkin pie filling 8 ounces cream cheese 1 cup powdered sugar 6 Tbsp. butter 1 tsp. vanilla Preheat oven to 375°. Prepare cookie sheet with sides by
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  Ingredients 9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination) 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar Directions: Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter
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Berry mix: 2 cups frozen or fresh raspberries 1 cup water ¼ – 1/3 cup sugar Dumpling ingredients: 1 ½ cups Bisquick 1 Tbsp. sugar 1 Tbsp. butter Pinch of salt 1/8 tsp. vanilla ½ – 2/3 cups milk Place berry mix ingredients into a large saucepan and bring to a boil. Mix all dumpling
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Cake: ½ cup shortening 1 ½ cups sugar 2 eggs 1 ounce red food coloring 2 Tbsp. cocoa powder 1 tsp. salt 1 cup buttermilk 2 ½ cups flour (minus 2 Tbsp.) 1 tsp. vanilla 1 tsp. vinegar 2 tsp. baking soda Icing: 5 Tbsp. flour 1 cup milk 1 cup butter or shortening 1
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1 cup flour 1 tsp. baking soda ¼ tsp. salt 2 tsp. shortening 1 egg 2 Tbsp. milk 2-3 cups rhubarb 1 package red Jello Streusel: 1 cup sugar ½ cup flour ½ cup melted butter ¾ cup oatmeal Mix first 3 ingredients together and sift. Add 2 tsp. shortening and mix for a pie
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2 (9”) pie crusts 3 eggs 2 cups sugar ¼ cup flour 4 cups chopped rhubarb 3 Tbsp butter Line pie pan with one pie crust. Beat eggs lightly and then add butter. Add in sugar, flour and then rhubarb. Pour into pie crust lined pie pan. Cut other pie crust into strips and place
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4 cups fresh strawberries, washed and hulled 1 regular size package cook n’ serve sugar free vanilla pudding mix 1 regular size package sugar free Strawberry gelatin Prepare pudding in a small sauce pan using water instead of milk. Stir constantly and bring to a full boil. Remove from heat. Stir in the dry gelatin
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Crust: 1 cup flour ¾ tsp. baking powder ½ tsp. salt ¼ cup sugar ½ cup melted butter Filling: 8 ounces cream cheese 14 ounces sweetened condensed milk 1/3 cup lemon juice Glaze: 1 quart strawberries (sliced) ½ cup sugar 2 tsp. corn starch ½ cup water Combine crust ingredients and mix well. Pat dough
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1/3 cup strawberry preserves 1/8 tsp. ground cinnamon or nutmeg 2 cups sliced fresh strawberries 2 cups sliced fresh rhubarb 3 Tbsp. all-purpose flour 1 cup quick-cooking rolled oats 4 Tbsp. cornmeal 4 Tbsp. honey 2 tsp. vanilla Preheat oven to 375°F. In a large bowl, stir together preserves and cinnamon. Add strawberries and rhubarb;
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12 servings 1 cup graham cracker crumbs ¾ cup sugar + 2 Tbsp. 3 Tbsp. butter, melted 3 (8 ounce) packages cream cheese 3 eggs 4 squares Baker’s Premium white Chocolate, melted ¼ tsp. peppermint extract 8 ounces Cool Whip ½ cup finely chopped candy canes Preheat oven to 325 if using a 9” silver
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