15 oz. canned pumpkin
3/4 c. sugar
1 T. flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 c. milk
3 eggs, beaten
Combine pumpkin, sugar, flour, salt, and spices. Blend in eggs and milk. Pour inpastry shell. Bake at 450° for 10 minutes, then at 325° for 45 minutes or until knife inserted comes out clean. Cool and enjoy!
1 1/2 c. graham cracker crumbs (18 crackers)
3 T. sugar
1/3 c. butter, melted
Heat oven to 350°. Mix graham cracker crumbs and sugar in bowl. Add butter and mix thoroughly. Press firmly and evenly against bottom and sides of pie pan. Bake 10 minutes. Cool before adding filling.
1/2 c. butter
1 c. sugar
1 egg
1 tsp. baking powder
1 3/4 c. flour
1 T. milk
1/2 tsp. Madagascar Pure Vanilla extract
1/4 tsp. salt
Makes: cookie serves 8-10
Tools: Giant Cookie Pans
Preheat oven to 350° F. Spray giant cookie pan with vegetable pan spray. Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Dip hands into flour and pat dough into prepared pan. Prick dough eith a fork. Bake 15-20 minutes or until lightly browned. Place on cooling rack for 5 minutes. Loosen edges with spatula; remove from pan and cool.
ROYAL Icing
4 c. powdered sugar
2 T. meringue powder
6 T. water
Mix all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff. At this stage you want to be able to pipe it easily. I added vanilla but I think Almond flavoring would be great also.
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