Pinto Bean Fudge

8 Servings

2/3 c milk (or light cream),Canned
1 1/2 c Mini marshmallows
1 1/2 c Strained pinto beans
1 t Vanilla
1 2/3 c Sugar
1/2 c Nuts
1 1/2 c Chocolate chips

Combine sugar and milk in kettle. Boil 5 minutes, stirring
constantly. Add remaining ingredients and stir until marshmallows
melt. Pour into buttered pan; cool and cut into squares.

Pistachio Swirl Fudge

50 Servings

1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed
-milk,divided
1/2 t Vanilla
3 pk (6-oz. each) semisweet
-chocolate pieces
1 T Sweet butter (or margarine)
1/2 c Coarsely pistachio,Chopped
-nuts

Place cream cheese in small glass bowl of electric mixer or in a
1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25
seconds or until cream cheese has softened. Add 2 tablespoons of the
sweetened condensed milk and the vanilla. Beat on low speed just
until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and
butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium
(50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and
is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese
mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator. Cut into 25 even
squares by making 4 lengthwise and 4 crosswise cuts equidistant from
each other, then cut each square diagonally in half. Store in
airtight container with waxed paper between layers. Keeps best if
refrigerated. Makes 50.

Popcorn Ring

8 qt popcorn,Popped
2 c Margarine
2 2/3 c Sugar
1 c Light Karo corn syrup
1 t Vanilla
2 c Whole pecans
6 c Miniature marshmallows
2 c Small spiced gumdrops

Put popped popcorn, marshmallows, gumdrops, and pecans (optional) in
large bowl. Melt butter, add sugar and Karo, bring to a boil,
stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix
well, let stand 2 minutes to cool. Press into buttered ring-mold.
Unmold onto wax paper. Decorate with cut gumdrops. Or make balls with
slightly dampened hands.

Popcorn Snowmen

4 T butter,Unsalted
4 c Mini marshmallows
9 c popcorn,Popped
1/2 c Confectioners’ sugar
1 T Milk
Gumdrops,cinnamon candies
-fruit leather,jelly beans,
-licorice,pretzels,
-for garnish.

In a large saucepan, melt the butter over low heat. Add the
marshmallows and cook, stirring often, until melted and syrupy, about
5 minutes. Place the popped popcorn in a large lightly greased
shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5″ in diameter from the coated
popcorn for the bottom sections, giving the balls flat bases so the
snowmen will stand. Form 6 balls about 3-1/2″ in diameter for the
middle sections. Then form 6 balls about 2″ in diameter for the top
sections. Stir in the confectioners’ sugar and milk together until
smooth. Use the icing to stack three popcorn balls of decreasing
sizes into a snowman, then attach candies to decorate. (Gumdrops for
hats, fruit leather for scarves, etc.)

Potato Fudge

3 oz Unsweetened chocolate
3 T Butter (or regular
-margarine)
1/3 c Unseasoned potatoes,Mashed
1 t Vanilla
1 ds Salt
1 lb Confectioners sugar
1 t To 2 ts milk
Flaked coconut
walnuts,Chopped

Melt chocolate and butter in saucepan over low heat. Remove from
heat. Add mashed potatoes, vanilla and salt. Mix well. Sift
confectioners sugar into large bowl. Add chocolate mixture, mixing
well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to
make a mixture that can be kneaded. Turn out on board and knead until
smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch
in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick
slices. Makes 48 pieces.

Pumpkin Bars

32 Servings

1 pk 2-layer-size spice cake mix
1/2 c Butter (or margarine),melted
3 Eggs
1 c pumpkin,Canned
1/2 c Sugar
1/2 t orange peel,Grated
1/2 c pecans,Chopped
1 ds Of salt

Reserve 2/3 cup dry mix. In large bowl combine remaining cake mix,
butter, and 1 of the eggs; mix well. Pat into well-greased
13x9x2-inch baking pan. Bake at 350 degrees F. for 15 minutes.
Combine reserved cake mix, pumpkin, sugar, 2 eggs, peel and a dash of
salt. Beat at medium speed of electric mixer 1 to 2 minutes. Pour
over partially baked layer. Top with nuts. Bake at 350 degrees F.
till set, 15 to 20 minutes. Cool; cut into bars. Refrigerate. Makes
32 bars.

Pumpkin Bread With Orange Sauce

6 Servings

3 1/2 c Flour (ap)
2 t Baking soda
1 t Salt
1 t Cinnamon
1 t Nutmeg
1 t Cloves
1 t Allspicespice
3 c Sugar
1 c Vegetable oil
4 Eggs,lightly beaten
2 c Pumpkin
2/3 c Water
1 1/2 c pecans,Chopped

These are from Leisure Arts “Gifts of Good Taste”

Pumpkin Bread

Preheat oven to 350. In large bowl, combine flour, baking soda, salt,
spices and sugar. Add oil, eggs, pumpkin and water, beating until
well blended. Stir in pecans. Pur into two lightly greased 9X5X5
inch loaf pans. Bake 1 hour or until toothpick comes out clean.
remove from pans and cool on wire racks. (Serve with orange sauce.)

Orange sauce

Juice of one orange 1 T lemon juice 1 c water 1/2 c granulated sugar
3 T cornstarch grated rind of one orange 1 egg, lighty beaten 1 t
butter or oleo

In medium micro-proof bowl, combine juices and water. Add sugar and
cornstarch, stirring to dissolve. Stir in rind, egg and butter.
Microwave on high 5 minutes, or until mixture boils and thickens.
Allow to cool store in airtight container in reefer. Serve warm or
cold.

Pumpkin Bread

Preheat oven to 350. In large bowl, combine flour, baking soda, salt,
spices and sugar. Add oil, eggs, pumpkin and water, beating until
well blended. Stir in pecans. Pur into two lightly greased 9X5X5
inch loaf pans. Bake 1 hour or until toothpick comes out clean.
remove from pans and cool on wire racks. (Serve with orange sauce.)

Orange sauce

Juice of one orange 1 T lemon juice 1 c water 1/2 c granulated sugar
3 T cornstarch grated rind of one orange 1 egg, lighty beaten 1 t
butter or oleo

In medium micro-proof bowl, combine juices and water. Add sugar and
cornstarch, stirring to dissolve. Stir in rind, egg and butter.
Microwave on high 5 minutes, or until mixture boils and thickens.
Allow to cool store in airtight container in reefer. Serve warm or
cold.

Pumpkin Cake With Seafoam Frosting

12 Servings

3 c cake flour (sifted,Sifted
-before measuring)
3 t Baking powder
1/2 t Baking soda
1/4 t Salt
1/2 t Cinnamon,ground
1/4 t Cloves,ground
1 c Cooked (or pumpkin),Canned
1/2 c Milk
1 c Granulated sugar
1 c Light-brown sugar,packed
1/2 c Butter (or margarine)
-softened
2 Eggs
1 t Vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour three 8-by-1
1/2-inch layer-cake pans. Sift flour onto waxed paper with baking
powder, soda salt, cinnamon, cloves. 2. In a 2-cup measuring cup,
combine pumpkin and milk, mixing well. Turn granulated and brown
sugars, butter, eggs and vanilla extract into large bowl of electric
mixer; beat at high speed about 5 minutes, occasionally scraping
side of bowl with rubber scraper. 3. At low speed, beat in flour
mixture (in fourths) alternately with pumpkin mixture (in thirds).
Beat just until smooth-1 minute. Pour batter into pans; bake
30 to 35 minutes, or until surface springs back when gently pressed
with fingertip. Cool in the pans 10 minutes. 4. Remove from pans;
cool completely on wire rack. Make Frosting: In top of double boiler,
combine 1/4 cup egg whites, 1 1/2 cups light-brown sugar, packed, 1
tablespoon light corn syrup and 1/3 cup water. With an electric
rotary beater, beat 1 minute to combine. 5. Cook over rapidly boiling
water, beating constantly, about 7 minutes, or until stiff peaks form
when beater is slowly raised. Remove from boiling water. Add 1
teaspoon vanilla extract; then continue beating until the frosting is
thick enough to spread-about 2 minutes. 6. Place a layer on plate,
top side down; spread with 1 cup frosting; sprinkle with 1/2 cup
chopped walnuts. Repeat with second layer, top side down. Frost cake
with rest swirling decoratively. Garnish edge with walnut halves.
Refrigerate till serving. Serves 12

Pumpkin Cheesecake

18 Servings

1/3 c Reduced-calorie margarine
-at room temerature
2 c Graham-cracker crumbs (from
-about 15 double crackers)
FILLING
1 Container (24 ounzes) nonfat
-cottage cheese (3 cups)
1 Tub (12 ounces) light
-process cream-cheese
-product
1 1/4 c light-brown sugar,Packed
2 lg Eggs Whites from 2 large
-eggs
1 cn (16 ounces) solid-pack
-pumpkin
2 T Cornstarch
2 t Pumpkin-pie spice
1 t Vanilla extract

CRUST:

1. Lightly grease bottom and sides of 9×3-inch sprinform pan.

2. Crust: Mix margarine and cracker crumbs in a bowl until evenly
moistened. Press over bottom and 2 inches up sides of prepared pan.

3. Filling: Heat oven to 325 degrees F. Process cottage cheese and
cream cheese product in a food processor or blender about 2 minutes,
scraping down sides 2 or 3 times, until thick and smooth. Add brown
sugar, Process until sugar disolves. Add eggs and egg whites and
process just until blended. Transfer to a large bowl. Stir in
pumpkin, cornstarch, spice and vanilla until well blended and smooth.
Pour into crust.

4. Bake 1 hour and 20 minutes or until top of cake looks set
(center may jingle and top crack). Shut off oven. Cool completely
on wire rack. Cover and refrigerate in pan at least 6 hours or up
to 4 days. 6. To serve: Run knife around cake. Remove pan
sides. Place cake on serving plate. Garnish with pecans.

Makes 18 servings.