Pumpkin Pecan Pie

  • 2 eggs
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup canned or cooked pumpkin
  • 2/3 cup milk
  • 1 unbaked deep dish 9 inch pastry shell

Pecan Topping

  • 2 eggs
  • 1/2 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup pecan halves

In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth.  Mix in pumpkin.  Gradually mix in milk.  Pour into crust.  Cover edges loosely with foil.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 15 minutes longer.  Remove from oven.  Remove foil.  For topping, beat eggs in a mixing bowl until foamy.  Add corn syrup, brown sugar, molasses, flour, vanilla and salt.Pour over filling.  Sprinkle with chopped pecans, cover with pecan halves.Bake uncovered, 30 – 35 minutes or until set.  Cool for 2 hours before serving.

Fruit Trifle


  • 8 slices of angel food cake
  • 1 cup strawberries, rinsed, hulled and sliced
  • 1 cup of kiwi cut in small chunks
  • 1 cup of fresh peaches, sliced
  • 2 cups of instant vanilla pudding made with skim milk
  • 2 cups Lite Cool-Whip


Cut angel food cake and fruit into bite size pieces. Mix together pudding and CooL Whip.

Layer ingredients in a dessert dish (a punch bowl makes a pretty serving dish) or wine glasses, starting with the cake, followed by the fruit and pudding filling. Serve chilled. For a larger serving bowl double the ingredients.

Recipe from the OSF St. Francis Medical Center, Peoria Illinois

Chunky Chocolate Walnut cookies…

  • 1 cup butter or margarine, softened
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 egg
  • 2 & 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 & 1/2 cups chopped walnuts
  • 2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces

Beat butter, sugars egg and vanilla. Beat until well blended.

Combine flour, soda and salt; gradually add to butter mixture, beating well.

Drop dough by rounded tablespoonful’s about 2 inches apart on ungreased cookie sheets. Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Remove to wire rack to cool. Makes about 4 dozen, or less if you make big cookies like I do.

Ham Pot Pie

  • 1 lb new potatoes, coarsely chopped
  • 10-oz package frozen cut broccoli or flowerets
  • 2 tablespoons butter of margarine
  • 1 cup chopped onion
  • 10 & 3/4 –oz can cream of potato soup, undiluted
  • 8-oz container sour cream
  • 1 cup of sharp cheddar cheese, shredded
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2  & 1/2 cups chopped baked ham
  • 1/2 (15-oz) pkg. refrigerated pie crusts

Cook chopped potatoes in boiling water for 10 minutes or until barely tender; drain.  Meanwhile cook broccoli according to package directions; drain.

Melt butter in a large skillet over medium heat; add onion.  cook 10 minutes or until onion is tender and begins to brown, stirring often

Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onions, potatoes, broccoli and ham.  Spoon ham mixture in a greased 3 & 1/2 quart baking dish.

Unfold pie crust onto a lightly floured surface and press out fold lines.  roll pastry to extend 3/4 inches beyond edges of casserole.  Place pasty over ham minture.  Seal edges and crimp.  Cut slits in top of pastry to allow steam to escape.  Bake uncovered, at 400 degrees for 45 minutes or until crust is golden.  let stand 10 minutes before serving.  Makes 6 to 8 servings.

Extreme Chocolate Pie

  • 1 package (5.9 oz.) chocolate instant pudding
  • 1 and 1/2 cups cold chocolate milk
  • 1 tub (8 oz.) chocolate whipped topping, thawed
  • 6 (2.07 oz. each) chocolate snickers bars, chopped
  • 1 Oreo Pie crust

Whisk pudding mix and milk for 2 minutes.  Stir in 1/2 of the whipped topping.  Mix in Snickers bars.  Spoon pudding mix into the crust.  Top with remaining whipped topping.  Add shaved chocolate on top (optional).  Refrigerate until ready to serve.

Jam Shortbread Bars

  • 1 package yellow cake mix
  • 1/2 cup chopped pecans or walnuts
  • 4 tablespoons butter, softened
  • 1 egg
  • 8 ounces jam, any kind

Preheat oven to 350 degrees.  Grease and flour a 13X9 pan.  Line pan with parchment paper.  In a large mixing bowl, combine cake mix and chopped nuts.  mix at low speed for 2 minutes.Add butter, 1 tablespoon at a time, and mix until blended.  In a small bowl, slightly beat egg and add to mixture.  Beat at low speed until mixture begins to stick to side of mixing bowl.  Pour into prepared pan.  Spread jam over mixture in pan.  Bake for 20 – 25 minutes.  If desired, drizzle a glaze over warm bars and cut into small diamond shapes.

recipe from the Tale of Two Sisters Tearoom & Gift Shoppe, Red Wing, Minnesota

Coconut Muffins

“In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. ‘We like them so much, they’re a regular at Saturday morning breakfast,’ she says.”
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/2 teaspoon coconut extract
1/4 cup flaked coconut
1/4 cup sugar
1/4 cup flaked coconut
1 tablespoon butter or margarine,
1/2 teaspoon ground cinnamon
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.
2. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack