1 15 ounce can pumpkin puree (unspiced kind)
1/2 cup agave syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch of salt

Combine pumpkin butter and agave in a saucepan and bring to a simmer for 15 minutes. Add spices and salt, let simmer an additional 5 minutes. Keeps in refrigerator for 2 weeks. This is tasty spread for cornbread, zucchini bread, regular toast or pancakes... add some mini chocolate chips yummy! You can also add chopped walnuts or pecans.

1 Box Cake Mix - any flavor (Devils Food, White, Spice are fabulous)
1/2 Can Sweetened Condensed Milk
1 Egg

Dump it all in a bowl and mix with a fork. It should be the consistency of cookie dough, if it's too dry, add a little more Sweetened Condensed Milk, or a little flour if it's too wet.

Roll into a ball (golf ball size) and roll in sugar, bake 350 for 10-12 minutes. I have found these are best baked on a baking stone if you have it.

Great mix ins:
Devils Food - chocolate chips, reeses pieces, peanut butter chips
White- Chocolate chips
Spice - butterscotch chips

Great recipe when you have a craving for cookies but don't have all the ingredients!

3 TB Butter (melted)
3/4 Cup Sugar (or Sucanat)
1 Egg
1 1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Cup Flour
3 Cups Chopped Apples
1/4 Cup Chopped Nuts
1 Teaspoon Vanilla

Mix Egg, Sugar, Butter, then add dry ingredients and vanilla, it should be a pretty dry- once you fold in the apples it will look more like a lumpy mess. You may also like to use 1/2 wheat flour. Bake in a loaf pan 350 for 45 minutes.

Edited from Grandma Larsen's Recipe:

1 Cup Butter - Room temperature (no substitutions)
1 Cup Sugar
2 Eggs
1/2 Teaspoon Vanilla
1/2 Teaspoon Almond Extract (I prefer lemon)
3 1/4 Cups flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt

For the Frosting:
2 Cups Powdered Sugar
2 TB milk (add more if needed)
2 TB light corn syrup
1/2 teaspoon almond extract (i prefer lemon)
food coloring

In a large bowl, combine butter with sugar, eggs, vanilla and lemon extract; beat using an electric mixer on high until light and fluffy. In another bowl, combine the flour with baking powder, baking soda and salt. Gradually stir dry ingredients until well blended. Cover and chill for at least an hour.

When ready to bake, preheat oven to 400 degrees. Line cookie sheets with parchment paper (silpat and waxed paper do not work - must be parchment paper!) Mix 1/4 cup flour and 1/4 cup powdered sugar - use this to lightly dust your work surface. Roll dough into about 1/4 inch thickness. cut into desired shapes using cookie cutters. Use spatula to lift and place on cookie sheet - approx 1 inch apart. Bake 8-10 minutes and allow to cool for about 5 minutes before lifting onto wire rack to cool. Do not let edges of cookie brown.

Frosting; In a small bowl, mix powdered sugar, with 2 TB milk. Beat in corn syrup and flavoring extract until icing is smooth and glassy. You do not want it too thin. Put frosting into a plastic bag and cut just the very tip of the corner of the bag off. Squeeze frosting evenly onto the cookie to flood it completely. use the tip of the bag to drag the frosting accross the desired coverage area. It dries fairly quickly, so add any sprinkles immediately or they won't stick. Allow frosting to dry for an hour before stacking cookies on top of each other. place wax or parchment paper in between layers of cookies if you stack them.

Options: This cookie dough freezes well. Baked/unfrosted cookies freeze well too. Freeze them and frost them on another day if you like.

3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans (whole)
(I like alot of pecans - I use about 2 cups)
1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees.

Beat eggs, stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean. If the crust is getting too dark - lay a sheet of tin foil across the whole pie.

1/2 pint heavy whipping cream
2 teaspoons granulated sugar
1/4 teaspoons vanilla extract

Beat cream until thickened completely, then add sugar and vanilla.

2 1/4 Canned Pumpkin Puree
1 Cup Firmly packed brown sugar
1 3/4 Cups evaporated Milk
2 eggs beatedn
2 tablespoons butter melted
1 1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Preheat oven to 375 degrees. In a large bowl combine pumpkin, brown sugar, evaporated milk, eggs, butter, cinnamon, salt, nutmeg, ginger, and cloves. Beat on low just until combined. Do not overmix.

Pour into a prepared pie shell. Cover the edges with aluminum foil. Bake for 25 minutes, remove foil, bake for 25 more minutes, or until a knife inserted in the center comes out clean.

For a double-crust pie or two pie crusts:

2 1/2 Cups Flour
1 Teaspoon Salt
3/4 Cups Shortening (not butter)
1/4 Cup (1/2 stick) chilled butter cut into small pieces
4-6 teaspoons ice cold water.

To make the pie crust, stir the flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with ice water a tablespoon at a time, and stir with a fork to moisten all the dough. Gather the dough into a ball with your hands. Divide the dough in half. Roll out one half on a slightly floured surface and fit it into a 9 inch pie dish. (deep dish is ideal) Repeat with the other half of the dough.

Tips to a good crust: Make sure it's mixed thoroughly but don't knead or handle too much it makes the crust tough. 1 Beaten egg brushed onto the crust makes it golden glistening brown. (Brown food = good food)

Andes Mint Cookies

1 Chocolate Cake Mix
2 Pkg Instant Chocolate Pudding
4 Eggs
¾ Cup Oil
1 Cup Water

Beat all ingredients for 4 minutes. Spray bundt with pam. Bake 350° for 40-45 minutes or until toothpick comes out clean.

1 Yellow Cake Mix
2 Pkg. Vanilla Instant Pudding
2 Tbsp. Poppy Seed
4 Eggs
¾ Cup Oil
1 Cup Water

Beat all ingredients for 4 minutes. Spray bundt with Pam, Dust bundt pan with cinnamon and sugar mixture. Bake 350° for 40-45 minutes or until toothpick comes out clean. Really great with berries and cream or ice cream

1 ½ Cup Butter
3 Eggs
1 ½ Cups White sugar
1 ½ Cups Brown Sugar
1 ½ Cups Peanut Butter
1 ½ Tsp Baking Soda
¾ Tsp Salt
1 Tbsp Vanilla
3 Cups Flour
3 Cups Oatmeal
Mix butter, sugar, brown sugar, eggs, peanut butter, soda, salt, and vanilla. Then stir in flour and oats. Spread evenly into lightly greased cookie sheet. Bake 325° for 12 minutes. Do not overbake. Spread with peanut butter while warm. Frost with fudge frosting when cool.

¼ Cup Shortening
¼ Cup Butter
½ Cup Peanut Butter
½ Cup Brown Sugar
1 ¼ Cups Flour
1 Egg
½ Tsp Baking Powder
¼ Tsp Salt

Chill dough. Heat oven to 375°. Roll dough into 1 inch balls. Place on lightly greased cookie sheet. Flatten criss-cross style with fork dipped in sugar. Bake 10-12 mins

½ Cup Shortening
½ Cup Peanut Butter
1 Egg
2 Tbsp. Milk
1 Tsp Vanilla
½ Cup Brown Sugar
½ Cup Sugar
Mix all together then add:
1 ¾ Cup Flour
1 Tsp Baking Soda
½ Tsp Salt

Roll into balls and roll in sugar. Bake 375° for 10-12 minutes. Take out of oven and press Hershey kiss on top.

½ Cup Sugar – place in skillet and caramelize (don’t burn!)
Slowly pour in:
2 ½ Cups hot water
2 Tablespoons butter
½ Teaspoon Salt
1 Cup Sugar
Cover and simmer while making dumplings:
2 Tablespoons Butter (softened)
½ Cup Sugar
1 ½ Cup Flour
2 Teaspoon Baking Powder
½ Cup Milk
½ teaspoon Vanilla

Cream butter and sugar, add rest of ingredients. Drop into syrup and cover/simmer for 15 minutes until dumplings are done. Serve warm with ice cream.

Mix in a large saucepan:
1 Stick Margarine
½ Cup Shortening
1 Cup Water
3 Tablespoons Cocoa
Bring to a boil and add to:
2 Cups Flour
1 Teaspoon Salt
2 Cups Sugar
2 Eggs
½ Cup Buttermilk
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
2 Teaspoon Cinnamon

Pour onto greased and floured cookie sheet. Bake 350 for 25-30 minutes.

Meanwhile mix in a saucepan:
1 Stick Margarine
1/3 Cup Milk
3 Tablespoons Milk
1 Lb. Powdered Sugar
1 Teaspoon Vanilla
1 Cup Chopped Nuts
While both are hot pour over cake.

Mix together in saucepan:
1 ½ Cup Cold Water
1 ½ Cup Sugar
1 Stick Margarine
1 Cup Raisins
2 Large Carrots Grated
1 Teaspoon Nutmeg
½ Teaspoon Ground Cloves

Bring to a boil and set aside – let stand until cool.

Mix everything together:
2 Cups Flour
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 Cup Chopped Nuts
½ Teaspoon Salt

Pour into a 13 x 9 cake pan, bake 300 for 45 minutes. Frost with Cream Cheese Frosting.

3 Tablespoons Margarine
1 Cup Sugar
1 Egg
1 ½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
½ Teaspoon Salt
1 Teaspoon Baking Soda
1 Cup Flour
3 Cups Chopped Apples
¼ Cup Chopped Nuts
1 Teaspoon Vanilla

Pour all ingredients into a bowl and mix well. Pour into greased 8” pan. Bake 350 for 40-45 Minutes

1 ½ Cup Buttermilk
2 Teaspoon Baking Soda
¾ Cup Sugar
¾ Cup Molasses
1 Cup Oil
½ Cup Raisins
2 ¼ Cup Flour
1 Teaspoon Ground Cloves
½ Teaspoon Cinnamon
½ Teaspoon Ground Ginger

Mix all ingredients together into a big bowl. Pour into a bundt pan (greased and floured) and Bake 375 for 1 hour.

3 Eggs
1 ½ Cups Sugar
½ Cup Melted Butter
½ Cup Cream
2 Teaspoon Cardamon
3 Teaspoon Cinnamon
1 Teaspoon Cloves
3 Teaspoon Baking Powder
2 Cups Flour

Beat eggs with sugar about 5 minutes. Add melted butter and cream. Mix Well. In smaller bowl mix together the dry ingredients. Add to egg mixture in small portions. Pour into well greased and flour bundt cake pan. Bake 375 about 1 hour.