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I have been asked to share this recipe. It first came from my mom’s best friend Bernice.

Mary Schafer, Washington

9 x 13 Pumpkin Pie Cake

1 29 oz can pumpkin

2 teas cinnamon

4 eggs, beaten

1 teas ginger

1 1/2 cup sugar

1/2 teas nutmeg

13 oz can evaporated milk

Beat together and pour into greased 9 x 13 pan.


1 box cake mix, yellow or spice

1 cup melted margarine or butter

1 cup chopped nuts

Sprinkle dry cake mix over the mixture in the pan. Pour melted butter over that and sprinkle with nuts.

Bake at 350o one hour (no longer)

Serve warm, with whipped cream or vanilla ice cream


Butterscotch Cookies

From: Company’s Coming

No need to turn the oven on!

1 cup butterscotch chips

3 Tlbsp Peanut Butter (smooth)

3 cup Corn Flake Cereal (any brand)

½ cup Pecans or Walnuts (chopped)

Heat chips & peanut butter in large, heavy saucepan on lowest heat, stirring often until chips are mostly melted. (Careful not to overheat)

Remove from heat & stir till smooth. Add Cereal & Nuts, mix well.

Using tablespoon, Quickly drop 1 spoonful of mixture onto wax paper at a time.

Let stand until set, Makes about 30 cookies!

Yummy! Enjoy ~Sandy Lou



Toffee Apple Dip

8 oz. pkg. cream cheese, softened

4 T. butter, softened

3 T. powdered sugar

1/2 c. brown sugar, firmly packed

1 t. vanilla

8 oz. pkg. toffee bits

Sliced apples

With the mixer on low, combine the cream cheese and butter until well blended. Add the powdered sugar, brown sugar, and vanilla extract. Mix until well blended. Reserve about 1/4 of the toffee chips, set aside. Pour the rest of the toffee chips until the mixture and fold in with a spoon. Refrigerate the dip until well chilled, several hours or overnight. Right before serving, sprinkle the reserved toffee bits on top. Serve with apples. Yum, Yum!!!