(use the recipe for pie crust to spread in pan)

2 c. pumpkin (1 c. pumpkin & 1 c. water mixed together)

2 eggs

¾ c. sugar

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

½ tsp salt

1 c. milk

2 T. flour

Mix together and pour onto unbaked pie crust

Bake at 375 for 30 min.

2/3 c. marg.

1 c. brown sugar

4 c. oatmeal

½ c. corn syrup

3 T. vanilla

Pinch of salt

Mix and bake in a 9×13 pan for 10-15 min at 350.

Cover with mini-marshmallows and bake for another 10 min.

Remove from oven and cool.

Melt 1 c. of choc. Chips and ¾ c. peanut butter. Spread over top.

Preheat oven at 350.

Mix together:

- 2 1/4 c. flour

- 1 tbsp baking powder

- 3/4 tbsp baking soda

- 1 tbsp salt

- 3/4 tbsp cloves (ground)

- 3/4 tbsp cinnamon

- 1 pinch of black pepper

Mix and add to the previous ingredients:

- 3/4 c. brown sugar

- 3/4 c. shortening or butter

- 1 c. sugar

- 3 eggs

Add to the whole mix:

- 1 tbsp vanilla

- 1 c. sour milk (sour milk is simply milk with a bit of vinegar in)

Make sure you do not stir the mixture too much, use a fork.

Grease 2 8″ round plans (scatter some flour in them if you want to)

Bake from 30 to 35 minutes

Serve warm with butter!

FAST & EASY CRUST RECIPE - My mom

Blend together: 1 3/4 c. flour, 1/2 c. oil, 1/2 c. cold water and 1 tsp baking powder.

Make your crust (see the crust recipe included in this page), cut it in half, roll one out and lay it in your pie pan - make sure it’s not thicker than 1/8 inch and poke some holes on the bottom with a fork.

Cut about 6 big apples (thin, long pieces) and keep them in a bowl filled with water and some lemon juice.

In a bowl, mix 1 c. of sugar + 2 Tbls flour + 1/2 tsp of cinnamon + 1/4 tsp of salt + 1 Tbls of vinegar.

Now drain your apples and dump them in the dry mixture you just made.

Put the apples in your pie pan, roll out the other half of your dough and cover your apples. Make sure to poke some holes on the top to ensure that your pie doesn’t overflow. Pinch your dough (all around) with the back of a knife or something like that to create a pattern and more importantly to help the pie stay together.

Mix 1 1/4 c. graham breadcrumbs (or you can actually just crush 8-9 graham crackers…) with 1/4 c. of melted butter in your pie pan. Equally distribute the crumbs without pressing on the plate.

Make some whip topping (use a dream whip packet, follow the instructions they give you) and put it in the fridge.

Whip 7 oz. of cream cheese and 1/4 c. of sugar together.

When the above mixture is smooth, add your whip top. to it and mix it together just a little.

Now you can add your white mixture on to the graham crumbs in your pie pan.

Finally, open a can of cherries (the ones you use for baking) and add the whole can on top of the white mixture.

And it’s ready to be eaten!

Mix and press into pans

4 c. flour

2 c. margarine

Creem together

1 lb cream cheese

2 2/3 c. icing sugar

3 ½ c. unwhipped cream

¾ c. instant vanilla pudding (with 3 ½ c. milk)

¾ c. instant choc. Pudding (with 3 ½ c. milk)

Mix cream cheese and icing sugar.

Fold in ½ of whipped cream.

Spread over crust.

Mix the puddings with milk

When the mix begins to set pour in layers over cream cheese mixture.

Top remaining whipped cream.

Grate chocolate over top.

Refrigerate.

8 c. flour

5 1/3 c. brown sugar

4 tsp cinnamon

8 c. oatmeal

3 c. marg.

Mix until crumbly

Cook these up:

4 c. suagr

4 tsp cinnamon

10 T. corn starch

2 c. melted marg.

5 c. got water

Cook until thickened, add 4 tsp vanilla

Press half of crumbs into pans.

Add 16 c. diced apples and divided evenly in pans.

Pour hot mixture over apples then top with remaining sugar.

Bake at 350 for 1 hour

10 c. flour

4 tsp salt

4 c. shortening

4 egg yolks

2 2/3 c. milk

4 egg whites, beaten

4 c. crushed cornflakes

32 apples

4 c. sugar

4 tsp cinnamon

Mix first 4 ingredients, divide in half and roll to fit pans

Sprinkle bottom with corn flakes

Slice apples thinly and put over crumbs.

Sprinkle with cinnamon and sugar.

Place other half of sough over.

Whip egg whites, then brush on top of pastry and bake.

While still warm, mix 4 c. icing sugar and 4 T. water.

Place icing on bars.

Mix until crumbly:

1 c. flour

¾ c. oatmeal

¾ c. brown sugar

½ c. marg

1 tsp cinnamon

Cook up to 4 c. of diced rhubarn and add:

1 c. suagr

2 T. corn starch

1 c. water

1 tsp vanilla

Press half of crumbs in bottom of 9×13 pan.

Pour on rhubarb mixture and top with remaining crumbs

Bake at 375 for 35 min.