CHOCOLATE BIRD NESTS

• 10-12 shredded wheat biscuits, crumbled
• 12 oz. chocolate chips
• 1/2 c. peanut butter

Crumble the biscuits into a large bowl. Melt chocolate chips and peanut butter together either in a microwave or double boiler. Once melted and mixed well, add to the shredded wheat. Once the crumbles are coated, form into nests on waxed paper. Add jelly beans or peanut M & M’s while the nests are still sticky.

Cranberry Cake with Butter Sauce

Cake:

• cream 3 tablespoons of butter with one cup of sugar.
• Add 1/2 cup water that has been mixed with 1/2 cup of evaporated milk.
• Combine 2 cups of flour, 1 tsp. salt and 2 tsp. baking soda and mix into the batter.
• Add 2 cups uncooked whole cranberries and stir until evenly mixed.
• Makes 18 muffins or two pie pans. (grease the pie pans first)
• Bake 30 minutes for muffins or 40 minutes for pie pans at 350 degrees.
• For a 9" x 12" cake pan size, I make one and one-half recipes.

Butter Sauce:

• 1/2 pound (one cup) butter
• 1 cup sugar
• the rest of the can of evaporated milk
• 2 tsp. vanilla
• Bring to a boil and pour desired amount over each serving of cake. Serve hot.

Harold’s Pumpkin Pie

• 3 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar firmly packed
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon cinnamon
• 1 1/2 cups pumpkin puree (or from the can if you don’t want to bake the pumpkin)
• 1 1/2 cups heated milk

Slightly beat the eggs. Mix the flour, salt and spices into the sugar and add to the eggs. Mix thoroughly. Add the pumpkin puree and mix again. Gradually add milk and mix well. Pour mixture into pastry lined 9" pie pan. Bake in 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 40-50 minutes. Insert knife in center and if it comes out clean, it’s done. Watch it as it bakes so it doesn’t get too dark. If this happens before it is done, place foil over the pie for the remaining time.

I will admit, we use the Pet-Ritz brand pie crusts, but if you have your own home-made crust, go for it! Enjoy!

Angel Cake Dessert

• 1 Angel Food pre-made cake, cubed or chunked by hand
• Place 1/2 of the cake cubes in a 9" x 13" cake pan
• Pour one can of desired pie filling over cubed cake
• Place the other half of the cubed cake on top of the filling
• Mix 1 package of vanilla instant pudding with 1 1/2 cups of milk. Beat until partially set. Add 12 oz. sour cream and 1 tsp. almond flavoring and beat until blended well with the pudding mixture.
• Refrigerate overnight, or make in the morning for serving in the evening.

Eggless Raisin Spice Cake

Boil 1 cup of raisins in 2 cups of water for 10 minutes, uncovered
Add 1/2 cup butter and let cool to room temperature
In the SAME pan add:
1 3/4 cup flour (no need to sift)

• 1 cup sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• OPTIONAL: 1 cup chopped nuts

Mix well.
Bake in greased 10" square pan for 35 to 40 minutes at 350 degrees.
Frost with your favorite caramel frosting recipe. I didn’t get a recipe for caramel frosting, so if any of you would like to contribute one, I’d really appreciate it.