1 box of Spice cake mix
1 (15 oz.) can of Libby’s 100% pure pumpkin
1 t. Cinnamon
1/2 t Ginger
1 t. Pumpkin Pie spice

Spray a 9 X 13 in. baking dish with Canola spray Using a hand mixer mix all the ingredients until all lumps are removed. Batter will be very thick. Pour into baking dish and spread evenly.
Bake according to directions on cake mix package.  Servings 12
WWPoints: 1 per serving

1 package semi sweet chocolate chips

2 tbs butter

1 can condensed milk

2 tbs water

1 tsp vanilla extract

In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla.  Cook and stir constantly until thickened,
about 5 min.  Serve warm over ice cream.  Refrigerate leftovers.

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby’s Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Thanksgiving Recipe – Baked Cranberries

1 Quart Fresh (or frozen) Cranberries, washed, culled & drained (2 pkgs @ 12 oz. each)

1 to 1 ½ Cups Sugar

½ Cup Water

1. While culling berries, pierce each one with a needle to curtail bursting while baking

2. Place berries in a 3 quart round, shallow pyrex casserole dish & sprinkle with 1 cup sugar.  Toss to coat berries.

3. Make a hole in the center of the berries & pour water into hole.  DO NOT STIR.  Cover Casserole.

4. Bake @ 300º approx. 25 – 45 minutes or until tender.  DO NOT BAKE LONG ENOUGH FOR BERRIES TO BURST.  They should remain whole.

5. Drain off berries & reserve liquid.  Taste and if additional sugar is needed, add it to the  liquid.

6. Microwave liquid until THIN syrup forms.  I use a Qt. Pyrex measuring cup for this step.  WATCH CAREFULLY SO IT DOES NOT CARMALIZE.

7. Pour light syrup over berries.  If additional liquid is desired, cook 2 parts water to 1 part sugar to a thin syrup and pour over berries.

8. Chill well before serving so flavors marry.

Yield: 6 to 8 servings

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten   Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil   Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings

2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. Mexican Salsa
3 eggs

In medium bowl, combine cheddar and Monterey Jack cheeses. In small bowl,
combine salsa and eggs until thoroughly blended. Place 1/2 of cheese mixture in
9″x9″x2″ pan. Pour salsa mix over cheese. Top with remaining cheese. Bake at
350 degrees for 30 minutes. Let stand 5 minutes. To serve, cut into small
squares and serve on top of tortilla, nacho or corn chips.

Christmas Recipes – Cake Recipes
Christmas Spice Cake Recipe
1 1/3 C. butter

1 3/4 C. sugar

4 eggs

2 t. real vanilla extract

2 1/4 C. flour

1 T. orange zest

2 t. baking soda

1 1/4 t. ground cinnamon

3/4 t. allspice

1/4 t. ground cloves

1/4 t. freshly grated nutmeg

1 1/2 C. grated zucchini

1 1/2 C. grated carrots

1 C. pecans, medium pieces

1 C. English walnuts, medium pieces

1/4 C. golden raisins

1/4 C. Thompson dark raisins

Orange Icing:

2 C. powdered sugar

water, as needed

1 t. orange extract

Preheat oven to 325° F.

Using a nonstick cooking spray, grease one large or two medium loaf pans. Line with wax paper and grease again.

Cream the butter and sugar until light and fluffy.

Add the eggs, one at a time, mixing thoroughly. Add the vanilla.

Sift the flour, orange zest, baking soda and spices together. Add to the butter mixture.

Add zucchini and carrots. Mix until just combined.

Stir in nuts and raisins.

Pour batter into the pan or pans and bake 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes before removing from the pan, then cool completely.

Sift the powdered sugar into a bowl. Mix 1 teaspoon water with orange extract. Add to sugar and mix thoroughly. Add water, if needed, 1/4 teaspoon at a time, until icing is of a spreadable consistency.

Spread over top of cooled cake.

Serves 12.

Famous Quotes

1/2 cup HERSHEY’S Butterscotch Chips
1/4 cup MOUNDS Sweetened Coconut Flakes
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent dinner rolls
Powdered sugar

1. Heat oven to 375°F.

2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.

1-1/4 cups (2-1/2 sticks) unsalted butter
3/4 cup HERSHEY’S Cocoa
1 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup (1/2 pt.) cold whipping cream
Chocolate curls (optional)

1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.

2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.

3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.

5. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired. 10 servings

. 2 eggs, separated
. 1-1/2 cups sugar, divided
. 1-1/4 cups all-purpose flour
. 1/2 cup HERSHEY’S Cocoa
. 3/4 teaspoon baking soda
. 1/2 teaspoon salt
. 1/2 cup vegetable oil
. 1 cup buttermilk or sour milk*
. ICE CREAM LAYERS (recipe follows)
. 3/4 cup sweetened whipped cream or non-dairy whipped topping
. 1/2 cup fresh fruit, sliced
. CHOCOLATE CREAM ROSETTES (recipe follows, optional)

Heat oven to 350°F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.

Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.

Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.

ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY’S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.