Carol's Recipe Box

Ingredients: 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 15 oz can pure pumpkin 1 12 oz can evaporated milk 1 unbaked 9 inch deep dish pie shell Directions: Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in pre-heated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F. Bake for 40 - 50 minutes or until knife inserted NEAR CENTER comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Ingredients: 1 cup fresh Medjool dates, pitted (firmly pack in measuring cup) 1 1/2 tablespoons vanilla extract 1/2 cup cocoa powder 1/2 teaspoon salt 1/2 teaspoon cinnamon powder, optional. Directions: Remove the stem bases and pits of the dates and steam them until they are soft. Place the dates, vanilla, salt and optional cinnamon into a food processor and process until as creamy a mixture as possible. Add the cocoa powder and process until the truffle mix binds into a large ball. Remove the truffle mass from the processor bowl. Roll 1 tablespoon portions into little balls in the palms of your lightly oiled hands.  Finally, roll truffles in sugar, cocoa powder or a mixture, to finish the truffles and prevent stickiness. Keep refrigerated. Makes 16 truffles.

Ingredients 1 tablespoon white sugar 1 tablespoon firmly packed brown sugar 2 teaspoons margarine 1/8 teaspoon baking powder 1/8 teaspoon vanilla extract 1 teaspoon water 3 tablespoons all-purpose flour 4 teaspoons semi-sweet chocolate chips Directions Pre-heat Easy Bake Oven 15 minutes. Stir together the sugars and margarine. Add the baking powder, vanilla, water and flour, stirring until flour disappears. Mix in the chocolate chips. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls on a greased and floured sheet or pan with space between them. Bake 10 to 12 minutes. Repeat until all the cookies are baked. Yields 12 cookies. Baker's Notes These came out good, nice and crunchy. I got this recipe from a website but have no recollection where.

Ingredients 1 cup whole wheat flour 1 cup all-purpose flour ⅓ cup packed brown sugar 2 teaspoons baking powder ½ teaspoon baking soda ⅛ teaspoon salt ¼ teaspoon cinnamon Pinch ground nutmeg ½ cup plain low-fat yogurt, at room temperature 1 large egg, at room temperature 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 cup grated carrot ½ cup golden raisins (I do ¾ or 1 cup regular raisins) Directions Heat the oven to 400 degrees. Spray an 8 ⅜ by 4 ⅜ by 2 ⅝ inch loaf pan with nonstick cooking spray. Stir together the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl stir together the yogurt, egg, oil and vanilla. Make a well in the center of the flour mixture, add the yogurt mixture and stir just to combine. Stir in the carrot and raisins. Turn the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove the pan to a wire rack. Cool for 10 mi...

Ingredients 1 1/2 cups packed brown sugar 1 cup butter or margarine, softened 1 teaspoon vanilla 1 egg 2 cups quick cooking oats 1 1/2 cups all-purpose flour (whole wheat works, too) 1 teaspoon baking soda 1/4 teaspoon salt 1 cup semi-sweet chocolate chips (6 oz) 1 cup chopped nuts, optional Directions Heart oven to 350 degrees. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. Onto ungreased cookie shoot, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 10 - 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Yields 42 cookies. Baker's Notes Mix these up by using raisins/craisins and nuts, white chocolate and nuts, etc. White chocolate and pecan is awesome. This recipe was originally printed on the Betty Crocker website.