Pumpkin Chiffon Pie

(no-bake – lighter than regular pumpkin pie)

From the kitchen of Carol

 ¾ C sugar

1¼ C pumpkin
2/3 C canned or regular milk
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 eggs, separated

 One envelope Knox gelatin plus ½ cup cold water

Beat stiffly egg whites plus ½ C sugar while pumpkin mixture cooling.

 Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy saucepan.  When to boiling point add slightly beaten egg yolks and cook until thick.  Dissolve gelatin in water and add to mixture.  Cool, then add beaten egg white meringue and fold in thoroughly.  Pour into crust and refrigerate.  Top with whipped cream before serving.

Toffee Squares

from the kitchen of Carol W.
1 C butter or margarine
1 C brown sugar
1 egg
2 C flour
pinch salt
1 tsp vanilla

Spread on ungreased cookie sheet. Bake at 350 for 10-12 minutes. While hot sprinkle chocolate chips on and spread when melted. Refrigerate 15 minutes or so to set chocolate. May sprinkle nuts on top of melted chocolate before set if desired.

Quick Cocoa Cupcakes

from the kitchen of Carol

2 C sugar
1 C margarine or butter
2 eggs
2 tsp vanilla
1 C milk
3 C flour
1/2 C dry cocoa
2 tsp soda
1 1/2 tsp salt
1 C boiling water

Cream sugar and butter well. Add eggs and beat. Sift dry ingredients together, and add with milk to first mixture. Add vanilla and boiling water.
Bake at 375 for 20 minutes--either in cupcake cups or cake pan. Half the recipe for less cupcakes.

Pretzels (fun for kids to make)

from the kitchen  of Carol W.

4 TB honey
1 pkg (scant TB) yeast
2/3 C warm water
1/4 C oil
2 eggs

Mix first five ingredients first. Then add
3 C flour
1/2 tsp salt

Knead, make letters or shapes; brush beaten egg over letters.
Cook 350 degrees 10-12 minutes.

Drop Biscuits

from the kitchen of Carol W.

Sift together:
2 C flour
1 TB to 1/4 C sugar (whatever your preference)
4 tsp bkg pwd
1/2 tsp salt
1/2 tsp cream of tartar

Cut in:
1/2 C shortening

Stir in:
3/4 C milk

Drop by tablespoonfuls onto Pam-sprayed large cookie sheet.
Bake 425 degrees 10-12 minutes. Makes 12.

Soy Scones

from the kitchen of  Carol W.

2 C flour
1/2 tsp bkg soda
1/2 tsp salt
2 tsp bkg powder
1/2 TB sugar (optional)
1/4 C butter or margaine, cut into chunks
1/2 C currants or 1 tsp lemon zest (optional)
3/4 C soymilk or milk

In large bowl combine dry ingredients. Stir. Add margarine and rub with fingers until coarse crumbs form (or cut in). Add currants or lemon zest and stir. Add milk and stir until dry ingredients evenly moistened. Turn dough out onto lightly floured board and knead 12 turns. Pat dough into 6-7 inch cirle and place on greased baking sheet. Score loaf with knife into 8 equal wedges. Bake until well-browned, about 25 minutes.

Jiffy Rolls (no knead)

from the kitchen of Carol W.

2 eggs
1 1/2 C warm water
2 pkgs (2 scant TB) yeast
3 TB shortening or oil
3 TB sugar
2 tsp salt
4 C flour

Mix in large bowl in order shown. Let raise twice - one hour each or once for 2 hours. Fill greased (Pam spray) muffin tins 2/3 full (dough will be sticky) and bake 20 minutes at 375 degrees.

Potato Soup Casserole

from the kitchen of Carol W.

1 lb hamburger, browned and drained
1/2 onion if desired--cook with hamburger
salt and pepper to taste
1 can potato soup
1 can corn (include some of the water)
3-4 cups cooked egg noodles
Mix together all ingredients except noodles and heat in microwave, or in pan on stove if preferred. Toss with hot noodles and serve.

Pumpkin Chiffon Pie (no-bake)

from the kitchen of Carol W.

This is a lighter version of pumpkin pie. If you don't care for the baked pumpkin you might like this instead.

3/4 C sugar
1 1/4 C pumpkin
2/3 C canned milk
3 eggs, separated
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
One envelope Knox gelatin + 1/2 C cold water

Beat stiffly egg whites + 1/2 C sugar.
Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy pan. When to boiling point add slightly beaten egg yolks and cook until thick. Dissolve gelatin in water and add to mixture. Cool, then add beaten egg white meringue and fold in thoroughly. Pour into baked crust and refrigerate. Top with cream to serve.

Pumpkin Coffeecake

from the kitchen of Carol W.

1/2 C butter
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1 C sour cream
1 3/4 C (16-oz. can) pumpkin
1 slightly beaten egg
1/3 C sugar
1 tsp pumpkin pie spice
Steusel

Cream butter, 3/4 C sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 C sugar and pie spice. Spoon half of batter into 13x9 baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in 325 degree oven 50-60 minutes or until toothpick inserted in center comes out clean.

Streusel: Cut 1 C firmly packed brown sugar, 1/3 C butter and 2 tsp cinnamon together until blended. Stir in 1 C chopped nuts.