Fluffy Pumpkin Pie

Ingredients
1 baked 9″ pie crust
1/2 C sugar
1 Tbsp unflavored gelatin
1 (15 oz) can pumpkin
1 C milk
1 egg, lightly beaten
1 tsp pumpkin pie spice
1/2 tsp salt
1 container Cool Whip

Directions
1. In a double boiler combine sugar, gelatin, pumpkin, milk, egg, spice and salt.
and cook over boiling water till gelatin dissolves and mixture is slightly thickened.
2. Chill mixture till it is thick and fold in Cool Whip. Spoon into baked pie crust and chill until firm, about 2 hours.

Slim Gourmet Cheesecake

Ingredients
3 eggs, separated
2 C low-fat cottage cheese
1/3 C skim milk
1 Tbsp lemon juice
1 tsp salt
1/2 C Splenda

Directions
1. Preheat oven to 275 degrees. Grease a 2 quart casserole.
2. Whip egg whites till stiff peaks form. Set aside.
3. Combine egg yolks, cottage cheese, milk, lemon juice, salt and Splenda into a blender. Blend until smooth and creamy. Pour into a bowl and fold in the egg whites.
4. Spoon mixture into prepared casserole.
5. Bake for 1 hour. Turn off the heat and allow to cool in oven. The cheesecake will puff when baking and will sink as it cools.

Celery Seed Dressing

Ingredients
1 tsp salt
1 tsp dry mustard
1/2 C sugar
1/3 C vinegar
1 C salad oil
1-3 tsp celery seed

Directions
1. In a small bowl, mix salt, mustard and sugar, mixing well.
2. Add vinegar and a small amount of vinegar, beating until well blended. Gradually add remaining oil while continuously beating. Add celery seed, mixing well.
3. This will be very thick. Store in refrigerator.

Chocolate Bread

Ingredients
1 1/2 C sugar
1/3 C cocoa
2 3/4 C flour
3 1/2 tsp baking powder
1 tsp salt
1/2 C oil
1 egg, beaten
1 1/4 C milk
1/2 C nuts, optional

Directions
1. Preheat oven to 350 degrees. Grease and flour 1 loaf pan
2. In a large bowl, whisk together, sugar, cocoa, flour, baking powder and salt.
3. In a medium bowl blend together, oil, egg and milk. Make a well in the center of the dry ingredients and and pour the liquid mixture in and mix together well. Add nuts if using.
4. Pour into prepared pan and bake for30-45 minutes. Cool for 10 minutes and then wrap in foil and finish cooling.

Cherry Bavarian Pie

Ingredients
1 pie crust
1/4 C cold orange juice
1 Tbsp unflavored gelatin
3/4 C hot orange juice
3 Tbsp sugar
1 Tbsp lemon juice
1 1/2 C cottage cheese, drained
1/2 C whipping cream, whipped to soft peaks
1 C chopped maraschino cherries
sweetened whipped cream
whole maraschino cherries

Direction
1. Soften gelatin in cold orange juice, add hot orange juice, stir until dissolved. Stir in sugar and lemon juice.
2. Chill until slightly thickened, blend in cottage cheese and fold in cherries and whipping cream. Spoon into pie crust; chill until firm.
3. Garnish with whipped cream and whole cherries.

Rusty Crusty Cake

Ingredients
1 1/2 C flour
1/4 tsp salt
3 tsp baking powder
1/4 C Crisco
1/2 C milk
3/4 C sugar
1 egg
1 tsp vanilla

Filling
1/2 C brown sugar
1/2 tsp cinnamon
3 Tbsp four
1 C chopped pecans
2 Tbsp butter

Directions
1. Preheat oven to 350 degrees. Grease 8×8 or 9×9 pan.
2. For the cake… Whisk flour, salt and baking powder together. Cream Crisco and sugar together and add to flour mixture.
3. Add eggs and milk, beat until smooth.
4. For filling… Mix together brown sugar, flour and cinnamon. Mix in butter and pecans.
5. Pour half the cake mixture into prepared pan. Top with half the filling mixture, then top with remaining cake mixture then the remaining filling mixture.
6. Bake for 25-30 minutes.

Microwave Bread Pudding

Ingredients
4 C bread cubes, lightly packed
1/2 C Brown sugar
1/2 tsp nutmeg
1/4 tsp salt
1/2 C raisins, optional
2 C milk
1/4 C butter
2 eggs

Directions
1. Spread bread cubes evenly into a 8″ round dish. Sprinkle evenly with brown sugar, nutmeg, salt then raisins.
2. Measure milk into 1 quart measuring cup, add butter. Microwave on high for 4 minutes, until butter is melted and the the milk is warm. Rapidly stir in eggs with fork and mix well.
3. Pour over bread and microwave on high for 9-12 minutes.
$. When pudding is cooked the center may be slightly soft, but will set as as it cooks.

Coconut Custard Pie

Ingredients
1 pie shell
1 1/4 C sugar
1/4 C flour
1/2 tsp salt
1/2 water
1 tsp vanilla
1/3 C butter, melted and cooled slightly
1/2 C coconut
2 eggs, lightly beaten

Directions
1. Preheat oven to 375 degrees
2. Whisk sugar, flour and salt. Bring water to a boil and stir int the flour mixture. Return to boil for 2 minutes. Add vanilla and remove from heat and cool.
3. Mix cooled melted butter with coconut and eggs. Mix this into the flour mixture.
4. Pour into pie crust and bake for 30 minutes or until pie is set.

Whole Wheat Bread

Ingredients
1 C milk
1 Tbsp salt
4 Tbsp honey or maple syrup
1 C warm water, divided
1 cake of yeast
2 C all purpose flour
4 C whole wheat flour
3 Tbsp softened butter

Directions
1. Scald milk
2. Add salt, honey and 3/4 C warm water to scalded milk. Stir well. Let cool until lukewarm.
2. In remaining 1/4 C water, dissolve the yeast; add to the milk mixture.
3. Add flours gradually and knead into a smooth ball
4. Use some of the butter to grease a bowl. Place dough into the buttered bowl and brush top with more of the butter. Let rise until double in size.
5. Knead lightly and shape into a loaf and place into a 9″ loaf pan. Brush with more soft butter and let rise until double.
6. Bake at 350 degrees for 50-60 minutes.