Dirt Flower Pot

By: Kathie Smith

2- 3 ½ oz Vanilla or Chocolate instant pudding

1-16oz Cool Whip

1 lg pkg Oreo Cookies, crushed

Gummy worms / plastic flowers

Mix pudding following package directions.

Layer in a clear cup, or terra cotta cup:

Pudding

Whip Cream

Cookies

Worm / Flower

Pumpkin Roll

By: Kathie Smith

Ingredients:

3 eggs
1 cup sugar
2/3 cup pumpkin (equivalent to ½ pound can)
3/4 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1-1-1/2 cup chopped walnuts

*Filling:

1-8 oz cream cheese
1 cup powdered sugar
1/2 cup butter
1 tsp. vanilla

*Cream together eggs, sugar and pumpkin.
*Sift together flour, baking soda, cinnamon, nutmeg and cloves.
*Mix all together well. Grease cookie sheet, then line with waxed paper, then grease

waxed paper. Pour batter into cookie sheet and spread on nuts.

*Bake at 350 for 15 minutes.

*When done sprinkle with powdered sugar. Lay a terry-cloth towel on top and turn upside down.

*Remove waxed paper while cake is warm. Roll the cake and the towel together like a jelly roll. Wrap in foil.

*Refrigerate for 1-1/2 to 2 hours

*After it is cool, unroll cake and spread on filling. Roll cake back up without towel, put back in foil and refrigerate.

Pumpkin Cookies

By: Kathie Smith

Soften:

1 cup softened Butter
1 cup dark Brown Sugar
1 cup White Sugar

Add:

2 large eggs
1 tsp Vanilla
1 cup Pumpkin
2 tsp Pumpkin Pie Spice

In a separate bowl, Wisk and add to wet:

3 cups Flour
2 tsp Baking Soda
1/2 tsp Salt

Stir In:

2 cups semi-sweet Chocolate Chips
1/2 Walnuts (optional)

Bake 350* degrees for 15 minutes

Pumpkin Spice Bread

1/2 C unsalted Butter
2 large eggs
1 C brown sugar, firmly packed
1 C canned pumpkin puree
1 tsp freshly grated ginger root
2 C Flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 C low-far buttermilk
** Chocolate chips &/or nuts are a great addition.


1. Remove the butter & eggs from the fridge to allow them to come to room temp. Preheat oven to 350 and coat two 9" loaf pans with nonstick spray.
2. Place the butter in a mixing bowl and beat at the high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy
3. On low speed, add the eggs one at a time. Add the pumpkin puree and ginger and mix again.
4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
5. Fold in half of the flour mixture. Stir in buttermilk. Fold in the rest of the flour mixture. The batter should be smooth, be careful to not over mix.
6. Pour batter into pans
7. Bake until loaves are golden brown and set in the center, about 40-45 minutes. Check for doneness by inserting a paring knife into the center of each loaf; if the blade comes out dry, the bread is done.

Pumpkin Pancakes

2 1/3 C. Bisquick mix
1/3 C. Canned pumpkin
1 1/4 C. Milk
1/4 C. oil
2 TB Sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 eggs

Mix until blended. Pour batter by slightly less than 1/4 cupfuls onto griddle. Cook until edges are dry, turn; cook until golden brown.

Maple Pecan Syrup
1 cup maple-flavored syrup
1 TB butter
1/4 C. chopped pecans
*Heat syrup and butter together until melted. Remove from heat. Stir in pecans.

Pumpkin Cake

4 eggs
1/2 C oil
1 2/3 C sugar
1/2 C applesauce
15 oz can of pumpkin
Blend ingredients aboveuntil light and fluffy.

Add:
2 C flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp baking powder
Mix completely. Then bake on large cookie sheet or in a cake pan at
350 for 25-30 min. Cool Completely.

Cream Cheese Frosting:
1 stick soft butter
2 C powdered sugar
3 oz cream cheese
2 tsp vanilla
Blend until light and fluffy. Spread on cake when cool.