Traditional Pumpkin Pie

1 unbaked pie crust (Use deep dish if buying store bought)
1 (16 oz.) can pumpkin or 2 C. fresh pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. salt

Preheat oven to 425 degrees. In a large bowl, combine all ingredients except pie crust. Mix well. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.

From the kitchen of: Laurie Neader

Zucchini Bars

This recipe is from my aunt. I’m not sure how old it is but looks like a classic to me.

2 C. sugar
1/2 C. raisins
1/2 C. chopped nuts
2 C. medium shredded zucchini
1 C. oil
1 t. vanilla
3 eggs
2 1/2 C. flour
1 t. salt
1 t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/4 t. cloves

Heat oven to 350 degrees. Grease 15×10 inch jelly roll pan. Combine sugar, raisins, nuts, zucchini, oil vanilla and eggs. Blend well by hand. In a large bowl, combine dry ingredients and then combine with moist ingredients. Pour into a greased pan. Bake at 350 degrees for 25-35 minutes. Cool completely. Frost with a powdered sugar frosting. (I used the Butter Cream Frosting from this site and it went very well together).

I always try to cut the fat when I can and so I used 1/2 C. oil and 1/2 C. applesauce in these bars and they turned out fine, couldn’t tell a difference.

I used an Air-Bake jelly roll pan and I think I baked it about 28 minutes but wished I would have gone a little longer. As it cooled, there seemed to be a saggy part in the very middle that wasn’t all the way done.

From the kitchen of Virginia Twite

Jello Cookies

3/4 C. shortening (part butter)
1/2 C. sugar
3 oz. fruit flavored Jello (use dry)
2 eggs
1 t. vanilla
2 1/2 C. flour
1 t. baking powder
1 t. salt

Mix shortening, Jello, eggs and sugar. Blend in dry ingredients. Roll dough in 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of tumbler dipped in sugar. These cookies look pretty on a tray with other cookies as they take on the color of the Jello used. Bake at 350 degrees for 10-12 minutes. Makes about 4 dozen.

Thank you to Teresa Leithold for contributing this recipe.

Spice Nut Cake (Robin Hood Flour Recipe)

1/2 C. shortening
3/4 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 t. vanilla
2 C. sifted Robin Hood All-Purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1 C. buttermilk or sour milk
1/2 C. chopped nuts

Cream shortening , sugars, eggs and vanilla.
Add sifted ingredients alternately with buttermilk. Blend well.
Stir in chopped nuts.
Pour into 2 prepared 8 inch layer pans.
Bake at 350 degrees for 30-35 minutes. Cool.
Frost as desired.

From the kitchen of Ella Meyer.

Baked Pumpkin Pudding

4 eggs
1 pound can of pumpkin
1 t. cinnamon
1/2 t. ginger
1/4 t. allspice
1/2 C. molasses
1 C. milk
Butter or shortening to grease the casserole dish

1. Preheat oven to 350 degrees.
2. Crack the eggs into a large mixing bowl. Beat them with a fork until they are light yellow. Add the canned pumpkin to the eggs and mix well with a wooden spoon.
3. Measure the cinnamon, ginger, and allspice into the mixing bowl. Add the molasses and milk. Stir well.
4. Grease casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish.
5. Bake the pudding for 1 hour. Serve warm.

This recipe doesn’t have much sugar so we served it warm with vanilla ice cream and it was very good. On the second day, we mixed the cold pudding with vanilla yogurt which was also good.

Cherry Pie Filling (1961)

1 C. flour
1/2 C. butter
2 T. sugar
dash of salt

1 package vanilla pudding, prepared
1 can cherry pie filling

Prepare crust and bake until brown. Fill crust with vanilla pudding and put the cherry pie filling on top. Place in refrigerator and allow to cool through.

From the kitchen of Marlene Lake and Ella Meyer