Gooey Butter Cookies!

8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar

Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.

Potato Sausage Soup

2 onions, chopped
1/2 cup butter
4 cups diced potatoes
1 10-16 ounce package of frozen, mixed vegetables
1 pound Polish sausage, sliced
1 green bell pepper, chopped (optional)
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk
3/4 cup dry potato flakes
Salt & black pepper to taste
1/2 teaspoon granulated garlic or garlic powder
1 teaspoon finely chopped parsley

Directions
Slice the sausage at an angle and sauté in frying pan until it gets brown. This also cuts down the fat. Using a large saucepan, brown onion in butter. Add the cooked and drained sausage slices.

Add potatoes, carrots, green peppers, sausage, water, garlic, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.

Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.

Let soup sit for approximately 5 minutes in order to thicken, sprinkle with parsley, and then serve.

Cold oatmeal . . .

This looked like an interesting way to have breakfast at the ready for a busy morning.

5 cups uncooked quick oats
1 green apple, shredded
1 red apple, shredded
1 cup grapes, chopped
3/4 cup chopped walnuts
1/2 cup honey
3 cups milk (or more to reach desired consistency)
1 teaspoon cinnamon

Toss the shredded apples with a bit of lemon juice to keep them from turning brown. Combine all the ingredients and refrigerate overnight. Serve cold for a quick, easy, healthy breakfast.

Rich cookies - flavor is your choice!

Want to throw together a batch of rich cookies that you need like ten minutes ago? Here is a nifty recipe that will give your home a 'just-baked' smell and your cookie jar a treat.

One box any flavor butter recipe cake mix
One stick butter (NOT margarine!)
1 teaspoon vanilla extract
8 ounces cream cheese, room temperature
One large egg

Combine all the ingredients in a large mixing bowl. Mix to combine thoroughly. Wrap dough in saran or waxed paper and chill for 1 1/2 to two hours.

Form the dough into small balls, not bigger than a walnut or there abouts, roll in powdered sugar (or cinnamon sugar depending on your flavor choice!) and bake in preheated 350 degree oven for approximately 10 minutes or until barely golden. Don't overbake! Once they cool, you can redust them with powdered sugar or drizzle them with icing.

Apple Crisp and More . . .

Baked apples are something that can be prepared ahead of time and baked a half hour before you want to serve them. Peel and core one apple per person. Arrange the apples in a shallow, greased baking pan. Stuff the inside of the apples with pitted dates, raisins, walnuts or all of it. Top each with a bit off butter or margarine. Baste with a combination of one cup apple juice, tablespoon brandy, ½ teaspoon cinnamon and 1/4 cup brown sugar. Bake at 350 degrees for approximately 30 minutes. Baste with the juice mixture at least twice during the baking time. Serve warm with a scoop of vanilla ice cream or whipped cream. Just a dribble of sweetened cream can make this a special ending to dinner.

There are times when you want something of the apple persuasion but don’t want to cope with a pie crust that day.

Crumble Topped Apples
Six to eight green, tart apples
Juice and zest of one lemon
3/4 cup granulated sugar, combined with one tablespoon all-purpose flour
2 teaspoons cinnamon

Peel, core and slice six to eight apples depending on size of your family. Mix apple slices in a bowl with the zest and juice of one lemon. Add 3/4 to one cup granulated sugar, the tablespoon of flour and the cinnamon. Taste and see if it is sweet enough for you. Arrange in greased baking pan that will comfortably accommodate the apples. You will want to leave room for the topping.

Topping:
One stick butter or margarine
One cup all-purpose flour
½ cup brown sugar
1 teaspoon vanilla extract
One heaping teaspoon cinnamon
One cup chopped nuts

For the topping, crumble together one stick of butter or margarine, one cup-all-purpose flour, ½ cup brown sugar, one teaspoon vanilla extract, one heaping teaspoon cinnamon and one cup chopped nuts. The mixture should be coarse but ingredients well-distributed. Arrange over the top of the apples and bake for approximately 35 minutes or until golden and bubbly. All ingredients can be doubled to make a larger amount for a big family. Serve hot, warm or cold. Can stand by itself but whipped cream or vanilla ice cream will make it special.

If you are enjoying one of those crock pot days and want to be adventurous, you might be interested in warming up your kitchen with a fresh apple tart.


Butter-Apple Tart.
Peel, core and thinly slice six apples, toss with zest and juice of one lemon
Two tablespoons all-purpose flour
One teaspoon cinnamon
Dash ground cloves
½ cup granulated sugar

Mix together and set aside while you prepare the crust.
Butter Rich Crust
Two sticks of butter (best!) or margarine
1 ½ cups all-purpose flour
Zest of one lemon
1 cup granulated sugar
2 teaspoons vanilla extract
Ice water as needed to form dough

Combine two sticks of butter or margarine (butter is best but not necessary), and one and one half cups all-purpose flour with zest of one lemon, one cup granulated sugar and two teaspoons vanilla extract. The food processor really facilitates the matter. When you have a dough, press onto a greased baking sheet. Spread it out as far as possible, making it about one-fourth inch thick. We are going for a rustic look here, not symmetrical. Arrange the apple slices on the crust, overlapping them slightly. Be creative here and think about how it will look when it comes to the table. It will taste good no matter what, but eye appeal certainly helps that homey atmosphere. Leave about a two-inch space of dough around the edges. Once you have finished placing the apple slices, lap the dough over all around. It won’t be even, so don’t even try. Brush the edges with water, sprinkle with sugar. If you have some sugared juice left from the apples, dribble it over the sliced apples.

Bake in preheated 400 degree oven for 30 minutes or until edges are very golden brown. You want to make sure the bottom of the crust is baked through. You can lift up a corner and peek if you are in doubt. Turn down to 375 degrees if it seems to be browning too quickly. Best served warm or cold.

Knowing your way around the assembly of a butter tart crust, opens up many possibilities when fresh fruit is in season. The crust can be baked ahead and frozen until needed. It is like having a secret treasure at your disposal when you need a dessert.
Fresh Fruit Tart
One baked pastry tart (bake on a round pizza pan and crimp the edges)

1 8 ounce package cream cheese
3/4 cup granulated sugar
2 teaspoon vanilla extract
1 teaspoon almond extract
Four peeled and thinly sliced Kiwis
Approximately 1 ½ cups of thinly sliced strawberries
About one cup fresh blueberries
Three peaches, peeled and thinly sliced and dribbled with a bit of lemon juice to prevent browning

Whip together the cream cheese, sugar and extracts until fluffy. Spread evenly over the cold pastry shell. Beginning with the outside edge of the tart, arrange your fruit, alternating as you complete each circle around. Use your imagination and the colors of the fruit to your creative advantage! Refrigerate until serving. The cream cheese is satisfying and the fruit, a taste of summer. If you have the time, include your older children in assembling the tarts. Think how much fun they will have showing off their artistic endeavors in the kitchen.

Biscuits . . .

Your best bet for making biscuits is to follow the directions on a box of Bisquick. However, to improve on them, roll out your dough, layer with slivers of butter, fold over, roll again, and do this three or four times THEN cut your biscuits. They will be a little more flaky. Treat the dough gently so you don't end up with tough biscuits.

Easy Shortcake!

2 cups of Bisquik mix
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla
Enough milk to make a batter

Mix the ingredients, adding milk as neccesary, to make a thick batter. Drop by spoonfuls onto a greased baking sheet. Bake at 400 degrees for approximately 12 minutes or until they are nicely browned.

If you want to be fancy, add enough milk to make a dough you can roll out and cut with a round cutter.

Makes 8-12 depending on size.

Muffins

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
1 teaspoon grated lemon zest
1 teaspoon cinnamon
1 teaspoon vanilla extract
Approximately 1/2 cup milk (if the mixture is dry, you might need more)
1 unpeeled apple - I used a Granny Smith
1 peeled carrot
Juice of the lemon

Crumb topping:
1/4 cup oatmeal or cereal of choice or flour
1/4 cup brown sugar
1/4 cup soft butter
(crumble these ingredients together. They should still be lumpy)

I put everything except the apple, carrot, and lemon juice into the mixing bowl.

I cut up the fruit and vegetable and pureed them with the lemon juice in the blender until I got it as smooth as I could. I added that to the contents of the mixing bowl. I beat it all on medium speed until it was combined. I used
vegetable spray on the cupcake pan and filled them a bit more than half way. I got about 18 muffins. Spoon on a generous helping of your topping and bake at 350 degrees approximately 15 minutes our until the tops are firm to the touch.

Great Pound Cake Recipe!

Fresh and Lively Pound Cake

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup softened butter (margarine will be okay but butter is terrific!)
1 generous cup of granulated sugar
5 large eggs
1/4 teaspoon ground nutmeg
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon orange zest

Preheat oven to 325 degrees. Using a vegetable spray, prepare a regular-sized loaf pan. Combine the dry ingredients and set aside. With an electric mixer, beat the butter until very light and fluffy. Slowly add the sugar until well incorporated. Add the eggs, one at a time, beating well between additions. Add the nutmeg, extracts and zest. Gently fold in the dry ingredients. Smooth into the loaf pan. Bake for approximately an hour or until a toothpick inserted in the center comes out clean. The top should be well-browned and cracked. Cool thoroughly in pan before removing and slicing.

Dinner is all wrapped up!

This is an easy, fun meal you can make ahead of time and pop in the oven while you do your homework!

1 pound of hamburger
Salt and pepper to taste
1/4 cup chili sauce or pasta sauce
1 large onion
1 large potato
2 tomatoes
4 slices of cheese

Divide the hamburger into four, thin patties. Put each pattie in the center of a 12-inch square of foil. Salt and pepper as desired. You can add herbs and spices of choice, too. Add a tablespoon of sauce and a slice of each vegetable and cheese to each pattie. Wrap packages very securely. Bake in preheated oven at 350 degrees for approximately 2 two hours. You can check for tenderness. Serve in the foil with bread and a salad.

You can also use slices of carrots, cabbage, etc. This is an easily to personalize recipe!

Lemon Ice Cream

1 large lemon, juiced and zested
1 cup granulated sugar
1 cup milk
1 cup heavy cream

Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cread until stiff. Gently fold the whipped cream into the lemon mixture until evenly blended.

Pour the mixture into a loaf pan and cover with plastic wrap. Freeze for 3 hours or until firm.

Donuts - so good, you might want to double the recipe!

I was blessed with an early start to the day AND a cool morning in the climate department so I decided to surprise the family with donuts. People seem to think this is a difficult task. It is surprising how fast you can whip up a batch of them. Sharing my recipe!

3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2/3 cup milk
1/4 cup melted butter
2 beaten eggs
2 teaspoon vanilla extract
1/2 teaspoon salt
Donut cutter*

Heavy-bottomed cooking pot for the oil and enough oil to fry the donuts. If you have a deep fryer, even better!

In a large bowl, combine all the ingredients and gently mix with a spoon until combined. It should be just combined. Knead the dough briefly on a floured surface. Roll out dough (you might have to do this in two or three installments.) to under 1/2 inch thick. Cut out donuts and holes and set out on waxed paper.

When the oil is hot (about 375 degrees in a fryer), put in enough donuts to cook without crowding. It takes about a minute on each side. Remove to a baking tray covered with several layers of paper towels to drain. Repeat until you are finished.

Combine a cup of granulated sugar with a generous tablespoon of cinnamon. Roll the donuts and arrange on trays, plates, whatever suits your purposes. They won't last long once the family smells them, anyway!

*If you can't find a donut cutter, you can use a round cookie cutter and a thimble or pill bottle cap to cut the hole.

Italian Lentil Soup

I love soups of all kind and thought this one would make a good edition to most any home menu. I'm thinking it needs a sprinkling of Parmesan before serving!

Lentil soup with Flair

1 medium, findly chopped
4 closes garlic, smashed and diced
Tablespoon of olive oil
3 1/2 cups chicken broth or water
1/4 cup red wine - optional
1 - 14.5 ounce can beef broth
1 cup dried lentils, rinses
1 large carrot, finely diced
1 red pepper (green would work, too!),finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Dash of crushed red pepper flakes
1 - 14.5 ounce can diced tomatoes
1 - 6 ounce can tomato paste
2 cups cooked rice

In a large pot, saute onion and garlic until tender but NOT browned! Add the water/broths, lentils, wine, carrots, pepper and herbs. Bring to a boil and
reduce heat. Cover and simmer for approximately 25 minutes or until lentils are
JUST tender.

Stir in the tomato products and bring back to a boil. Reduce heat, cover and simmer 10 minutes longer to meld the flavors. Serve in bowls over rice. Remember the garlic bread!

If you have fresh basil growing in your garden, several tender leaves of that, cut into slivers, and mixed in at the last minute, really adds a nice taste to the soup.

Easy tortillas!

We never seem to have tortillas on hand when we want them. I just found an easy
recipe to insure that we never want for our south of the border fix again!

Homemade Tortillas

2 cups all-purpose flour
1/2 teaspoon salt
1 cup water
3 tablespoons oil (I prefer olive oil to insure tenderness)

Combine flour and salt. Stir in water and oil. On a floured surface, knead five or six times. Divide the dough into eight, even pieces. On a floured surface, roll each piece into an 7-inch circle.

In a large, nonstick frying pan coated well with cooking spray, cook tortillas over medium heat for one minute on each side until lightly browned. Stack them
between sheets of paper towel and keep covered with a clean kitchen towel. The'steaming' will keep them soft enough to fold or roll depending on what you are
using them for.

Back at the Chicken Marsala . . .

If you don't have Marsala wine available, use a quarter cup white wine and a tablespoon of brandy for much the same tastes.

Very Quick Chocolate Cake

1 1/2 cups flour
1 cup sugar
4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons vegetable oil
1 teaspoon vanilla
1 cup cold water
1 tablespoon cider vinegar

Preheat over to 350 degrees. Grease an 8x8 or so pan.

Combine all the ingredients EXCEPT the vinegar and mix to combine thoroughly. Add in the vinegar and stir quickly to incorporate and spread batter in prepared pan and bake for approximately 20-30 minutes or until top springs back when touched.

You can add a quarter cup of chocolate chips or nuts, too. A dash of cinnamon gives it a Mexican flair.

Chicken Marsala

1 pound boneless, skinless chicken breast cut into eight pieces

ground, black pepper
flour, for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced mushrooms (needed for the dish's flavor)
4 garlic cloves, smashed and minced
1 shallot (You can use small, red onion), minced
2 tablespoons parmesan or Romano cheese, grated
6 tablespoon marsala wine, dry not sweet variety
2 tablespoons chicken stock

Dust chicken with salt, pepper and flour. Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches until golden on each side.

Remove chicken from pan and arrange in a single layer in shallow, ovenproof pan. Put in low, 250 degree oven) to stay warm.

Add 2 tablespoons butter and garlic to skillet and saute (do not brown) until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken. Sprinkle with cheese and put back in oven until you finish next step.

Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until slightly reduced. Dissolve 1 teaspoon of cornstarch in cold water and add to the wine mixture and cook until slightly thickened. Pour over chicken breasts and serve with angel hair pasta.

The recipe can easily be increased. I do make more sauce than called for because it tastes so good over the pasta!

Exceptionally Rich Chocolate/Peanut Butter Trifle!

1 fudge brownie mix (13x9-inch pan) Or bake your own pan of brownies
1 10-12-oz. package peanut butter chips
2 packages (13 oz. each) miniature peanut butter cups
4 cups cold milk
2 packages (5.1 oz. each) instant vanilla pudding
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 pints heavy cream
2 tablespoons sour cream
1/4 cup granulated sugar

Prepare brownies according to directions: stir in peanut butter chips. Bake according to boxed mix or your own recipe.
Cool and cut into 3/4-inch pieces.

Cut peanut butter cups in half, set aside 1/3 cup for garnish. In a large bowl, whisk milk and vanilla pudding mixes for two minutes. Let stand until soft-set. Add peanut butter, vanilla; mix well. Fold in half of your prepared whipped cream.

RECIPE FOR WHIPPED CREAM - PLACE THE HEAVY CREAM IN A LARGE MIXING BOWL. WHIP UNTIL ALMOST FORMING PEAKS. ADD THE SOUR CREAM AND SUGAR AND BEAT UNTIL STIFFER BUT NOT BUTTER. USE AS DIRECTED ABOVE AND AS FOLLOWS.

Place a third of the brownies in a large bowl; top with a third of the remaining peanut buttr cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped cream; garnish with the reserved peanut butter cups. Refrigerate until chilled.

No-Bake Cookies!

No Baking Involved Peanut Butter Bars!

2 cups peanut butter, divided.
3/4 cup or 1 1/2 sticks) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3 cups graham cracker crumbs
2 cups Semi-sweet mini chocolate chips

Grease a 13 x 9-inch baking pan.

Beat 1 1/4 cups peanut butter, vanilla extract, and butter in a large bowl until creamy. Gradually beat in 1 cup powdered sugar. With sturdy wooden spoon, work in remaining 1 cup of powdered sugar, graham cracker crumbs, and 1/2 cup chocolate chips. Press evenly into pan. Smooth surface.

Melt remaining peanut butter and morsels in emdium saucepan over low heat, stirring ukntil smooth. Spread over crust in pan. Refrigerate until firm or about an hour. Cut into bars and store covered in refrigerator.

Baking Powder Biscuits

2 cups all-purpose flour
1 tablespoon baking powder (Yes, a tablespoon!)
1 teaspoon salt
1/4 cup Crisco shortening
3/4 cups milk, approximately

Mix together the flour, baking powder and salt into a mixing bowl. Cut in the shortening until the mixture resembles coarse meal or crumbs.

Stir in enough milk to make a soft dough that leaves the sidesd of the bowl and sticks to the mixing fork.

Turn on a lightly-floured surface and knead gently. Roll to 1/4 - 1/2-inch thick. Cut with circle cutter and place on ungreased baking sheet. Place close together for soft sides and further apart for more crusty sides.

Bake at 450 degrees for ten to twelve minutes or until golden brown. Makes about 12-16 biscuits. Serve at once, like I have to tell you that!

Popovers!

1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon melted butter or oil
2 large eggs

Preheat over 400 degrees

Combine milk, flour, and salt in a mixing bowl. Add oil and combine to blend well. Add eggs and beat until smooth. Don't overbeat as it will reduce volume of popovers.

Ladle batter into well-greased custard cups. This recipe should make six popovers but recipe and be easily doubled or tripled. Bake for approximately 30-40 minutes until deep, golden brown. Remove from oven and pierce each with a toothpick to release the steam and help prevent collapsing. Return to turned off oven for five minutes to crisp a bit.

Pulled Pork Sandwiches

Two pounds of boneless pork. You can usually find boneless country ribs or a roast. You want a well-marbled one (streaks of fat visable!)
1/4 cup Dijon Mustard
1/4 cup cider vinegar
1/4 cup brown sugar
bottle of barbecue sauce
1 can tomato sauce
1 chopped onion

Throw it all in a large pot, bring to a boil, reduce heat and simmer a couple of hours, covered. About 30 minutes before it is done, remove the cover so it can thicken. It it is still too runny, mix a tablespoon of cornstarch in 1/4 cup water and stir into your pot.

Serve on hamburger buns with cole slaw.

Easy Hamburger Casserole

1 pound lean ground beef
5 slices of bacon, diced
1 cup mushrooms, sliced
1 onion, chopped
4 garlic cloves, smashed and minced
3 tablespoons all-purpose flour
1 can beef broth
1 can condensed cream of mushroom soup
1 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
6 cups uncooked egg noodles
1 cup sour cream
1/2 cup shredded cheddar cheese
Minced, fresh parsley, optional

In a large skillet, cook the beef, bacon, mushroom,s onion and garlic until the beef is no longer pink: drain. Stir in flour until blended. Add broth, soup, Worcestershire sauce, salt, and paprika. Bring to a boil, Reduce heat: simmer, uncovered for 10-15 minutes, stirring occasionaly.

Meanwhile, cook noodles according to package directions, drain.

Stir sour cream into beef mixtures, heat through but do NOT boil! Serve over noodles. Sprinkle with cheese.

Don't be afraid of using sour cream. It makes the sauce but doesn't add a taste just a tang to the dish.

Chicken variety . . .

Baked chicken is easy, good, and satisfying. However, if you get tired of the regular salt & peppered variety, you can remedy that without too many extra ingredients but with a whole new taste.

Bake your chicken until it is almost done and browning nicely. (350 degree oven) Brush on or pour over regular barbecue sauce and return to the oven for another ten minutes. You can repeat this two or three times. If you have some barbecue sauce left over, heat it up with a tablespoon of butter and pour over the chicken before serving.

Want to try an Asian version? Go the same way as above only use an Asian salad dressing. This one goes great with Jasmine Rice.

Easy Cookie Recipe . . .

Jubilee Jumbles (from Betty Crocker's New Picture Cookbook, 1961)

1/2 cup soft shortening
1 1/2 cups brown sugar, packed
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon soda
1 teaspoon salt
1 cup chopped nuts (can be optional)

Preheat oven to 375 degrees.

Mix shortening, sugar, and eggs thoroughly. Stir in sour cream and vanilla. Blend flour, soda, and salt: stir in. Mix in the chopped nuts. Drop by rounded tablespoonfuls of dough about 2" apart onto a greased baking sheet. Vegetable oil spray works great. Bake about 10 minutes our until cookie is firm to the touch and lightly golden. Spread cooked cookies with Browned Butter Glaze. Makes about 4 dozen 2 1/2" cookies.

Browned Butter Glaze

Melt /12 cup butter until golden brown. Blend in 2 cups sifted confectioners' sugar and 1 teaspoon vanilla extract. Stir in 2-4 tablespoons hot water until icing spreads smoothly. Before the icing hardens, you can to the cookies with tiny, chocolate chips, more chopped nuts, a whole almond, sugar sprinkles, etc.

You can substitute the nuts in the cookie recipe for chocolate chips, white chocolate chips, raisins, chopped dates, coconut, or add cinnamon, ginger, and cloves to the original recipe for a spicer cookie.

Easy Apple Cake

2 cups flour
1 tablespoon cold water
1/2 teaspooon salt
1 teaspoon lemon juice
3/4 cup shortening
1 10-oz. can apple pie filling
2 beaten egg yolks

1/2 cup sugar
2 teaspoons cinnamon
Several pats of butter

Mix flour, salt, and shortening with a fork like pie crust. Mix together egg yolks, lemon juice, and water. Add to flour mixtures. Combine gentlly. Roll half the dough out like a pie crust to fit a baking pan. Place on a greased pan or cookie sheet. Arrange apples on crust. Sprinkle with 1/2 ckup sugar mixed with 2 teaspoons cinnamon. Add dabs of butter. Roll out other half of dough. Cover apples and seal edges. Bake at 375 until golden, about 25 minutes. Drizzle with icing.

Icing
1 cup powdered sugar
Dash vanilla
milk, as needed to make the icing slightly runny.

Pumpkin Crisp

1 15-ounce can pumpkin
1 cup evaporated milk
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 package yellow cake mix
1 cup chopped nuts, optional
1 cup butter, melted

Stir together first 5 ingredient. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with nukts. Drizzle butter evenly over all.

Bake at 350 degree for one hour or until golden brown. Let stand for ten minutes before serving. You can cut the sugar by half if it is too sweet.

Whipped cream
Small carton of heavy whipping cream
Two tablespoons sour cream
1/3 cup granulated sugar

Whip the cream with the sour cream until it starts to thicken, add the sugar and complete the beating and the cream holds it's shape. Top your cooling pumpkin crisp with this and feast.