Recipe #1
"YUMMY"!
Easy/Quick!

2 cans pumpkin (15-ounce), 1 teaspoon salt, 4 eggs, 12-ounce evaporated milk, 1½ cups sugar, 3 teaspoons pumpkin pie spice, 1 box yellow cake mix, 1 cup melted butter, 1/2 cup chopped nuts, (optional).

Mix together pumpkin, salt and eggs. Beat well and add evaporated milk. Stir in sugar and spice. Pour into a 9 x 13 pan (no need to grease). Sprinkle cake mix over the top. Pour melted butter over the cake mix. Sprinkle on nuts. Bake at 350° for 1 hour. Top each serving with whipped cream. "ENJOY"!

From my friend Faith in Nebraska, U.S.A.
Thank-you Faith! This cake sounds real "YUMMY"!:-)

Pattianne's Country Kitchen

Pattianne's Crustless Pumpkin Pie

Recipe #2
Easy/Quick no Crust!

3 eggs, 1/2 tsp. ginger, 1/2 tsp. cinnamon, 1 3/4 cups Pumpkin, 3/4 cup Honey, 1/2 tsp. nutmeg, 1/2 tsp. salt, 1 cup undiluted Evaporated Milk.

Beat eggs slightly. Add honey, spices, salt and pumpkin. Mix well, then add undiluted evaporated milk. Butter or oil deep 9 inch pie dish. Pour pumpkin custard into dish. Bake at 325 deg. F. for 1 hour or untill knife blade comes out clean. Cool thoroughly before cutting. Serve in pie shaped wedges, topped with Honey-sweetened whipped cream, if desired. Serves approx. 6.

Pattianne's Country Kitchen

Chocolate Cream Cheese Rolls
(with Marshmallows)

Recipe #3
"YUMMY"!
Easy/Quick

4 onz. cream cheese (softened), 2 tbsp. milk, 2 cups icing sugar, 2 squares unsweetened chocolate (melted), 1/4 tsp. vanilla, pinch salt, 3 cups coloured minuture Marshmallows, fine coconut.>

Blend cream cheese and milk, add melted chocolate, icing sugar, vanilla, salt and mix well. Fold in marshmallows; Form into balls, and roll in coconut. Place on waxed paper and harden in fridge. Makes about 40 rolls. "ENJOY"!

Pattianne's Country Kitchen

Pattianne's Low Calorie "Cheesecake"

Recipe #4
Diabetic/Low calorie

Crust: 1 1/4 cups vanilla wafer crumbs, 3 tbsp. butter or margarine, melted, 2 tbsp. sweetener,
Filling: 3 pkges. (250 g each) light cream Cheese (room temp.), 3/4 cup sweetener, 3 eggs, 2 tsp. vanilla.

Combine crust ingredients. Press evenly on bottom and sides of baking dish or springfoam pan. Bake at 325 F. (160 C.) 8 mins. Cool. Beat cream cheese and sweetener in a large bowl. Beat in eggs, one at time. Blend in vanilla. Pour unto crust. Bake 30-35 mins. or untill just set in center. Lossen cheesecake from edge of pan. COOL. refidgerate 6 hours or overnight. Serve with fruit, light Peach, Raspberry Freezer Spread or light sour cream with bit of sweetner if desired. Serves 16.
Per Serving: 111 Calories; 2.5 g protien; 7.8 g fat; 7.5 g carb;

Pattianne's Country Kitchen

"Easy Quick Cheesecake"

Recipe #5

1 1/2 cup graham wafer crumbs, 1/4 cup white sugar (I use Brown), 1/4 cup butter or margarine, 8 onz. cream cheese, 2 cups milk, 1 large instant lemon pudding mix, 1 can cherry pie filling 1-19oz. size.

Combine first 3 indredients and pat into a 9 inch square pan. Bake for 8 minutes at 350 degrees. Cream the cheese with 1/2 cup of the milk. Beat until well blended and smooth. Add the instant pudding powder and 1 1/2 cups milk. Beat until blended . Pour over crust and refridgerate until set. When set, pour cherry pie filling over and refridgerate until serving time.

From my cousin Fay in Raymore Saskatchewan, Canada
Thank-you Fay!

Pattianne's Country Kitchen

Christmas Plum Loaf

EASY!
Recipe #6

2 pkgs. yeast, 4 cups water or milk scalded, 1 tsp. sugar, 1/2 cup molasses, 1 cup brown sugar, 2 tbsp. fat, 1 tsp. ginger, 1 tsp. cinnamon, 1 tbsp. salt, 10 cups flour, 2 cups raisins.

Dissolve yeast in lukewarm water or milk. Sprinkle 1 tsp. sugar over yeast mixture and let stand for 20 mins. Add all other ingredients. Knead lightly untill smooth. Let rise 1/2 hour. Knead and put in 4 9x5 in. pans. Let rise to top of pans. Bake for 1 hour at 375 F. (Optional: glaze and garnish with red and green cherries.

Pattianne's Country Kitchen

Chocolate Shortbread

Makes 5 dozen!
Recipe #7

2 cups All-purpose Flour, 1 1/4 cups Confectioner's Sugar, 1/2 cup unsweetened Cocoa Powder, 1 1/2 cups (3 sticks) Butter, softened.

Pre-heat oven to 325-F degrees. Sift together the flour, one cup of sugar and the cocoa powder in a mixing bowl. Mix in the softened butter with an electric mixer or wooden spoon until smooth. Transfer dough to an ungreased jelly roll pan or a 15-inch by 11-inch baking sheet. Press the cookie dough into the pan with your hands to form a smooth, even cookie. Refrigerate the cookie dough in the pan for at least 10-minutes, then cut the dough lengthwise into four strips. Cut the strips crosswise into 32 rectangular sections. Cut each rectangular section on an angle to create 2 cookie wedges from each section. Bake for about 20-minutes, or until the top is dry. Remove the baking sheet to a wire rack and re-cut the cookies while still warm. Let cool completely, sift the remaining confectioner's sugar over the top of the cookies. Their flavor improves with time after being stored in an airtight container.

Pattianne's Country Kitchen

Pumpkin Bread Pudding
(With Ginger Cream)

"YUMMY" Christmas Pudding!
Easy!
Recipe #8

Pudding: 3 eggs, 1 1/4 cups sugar, 1 1/2 teaspoons cinnamon, 1/2 to 1 1/2 teaspoons nutmeg, 1/4 cup butter or margarine, melted, 1 1/2 teaspoons vanilla, 1 3/4 cups Plain Bread Crumbs, 2 cups milk, 1 cup canned pumpkin, 1/2 cup raisins.
Ginger Cream: 1 cup whipping cream, 3 tablespoons sugar, 1/2 teaspoon ginger.
Heat oven to 350°F. Spray 8 or 9-inch square pan with nonstick cooking spray. In large bowl, beat eggs until well blended. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well. Add bread crumbs, milk and pumpkin; mix well. Let stand 10 minutes. Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake at 350°F. for 37 to 47 minutes or until knife inserted 1 1/2 inches from edge comes out clean. Cool 30 minutes. In small bowl, beat whipping cream, gradually adding 3 tablespoons sugar and ginger until soft peaks form. To serve, cut pudding into squares. Serve warm or cool topped with ginger cream. Store in refrigerator. Makes 9 servings.
Nutrition per serving: Calories 460, Fat 170.

Pattianne's Country Kitchen

Christmas Snowballs

Easy!
Recipe #9

2 cups sifted flour. 1/4 tsp baking powder, 1/4 tsp salt, 1 cup butter, softened, 1/2 cup confectioners sugar, 1-1/2 cups chopped walnuts, confectioners sugar to roll cookies in.
Sift flour, baking powder, and salt. Mix butter with sugar until very light and fluffy. Mix in flour mixture. Stir in walnuts. Refrigerate until easy to handle. Make balls in the palm of your hand by tablespoons. Place on a lightly greased cookie sheet, and bake in a 350F. oven until golden brown, being careful bottoms do not burn. Place confectioners sugar in a large bowl. Take cookies from oven and gently put into bowl. Carefully, they are hot, toss cookies in sugar until they are coated. Makes 50-60

Pattianne's Country Kitchen

Marshmallow Pumpkin Pie

"YUMMY"!!
Recipe #10

1 envelope plain gelatin, 1/3 cup brown sugar (packed), 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ginger, 1 1/4 cups canned pumpkin, 2 eggs separated, 1/3 cup milk (or light cream), 1/3 cup sugar, 2 cups minature marshmallows, 1 9" baked pastry shell (can use frozen pie crust).
Combine gelatin, brown sugar,salt,spices, pumpkin,egg yolks and milk in saucepan. Cook over med. heat, stirring constantly untill mixture comes to a boil and slightly thick. Cool to room temperature. Beat egg whites untill stiff. Gradually add the sugar while continuing to beat. Folf into the pumpkin the pumpkin mixture together with marshmallows CHILL untill firm. "ENJOY"!

Pattianne's Country Kitchen