Wholesome Pizza   

1 Tablespoon Honey
1 Package Yeast
1 cup warm water
3 cups whole wheat flour

Put all ingredients in a bread machine on dough setting. Then roll out on a greased pan. Then add desired toppings. Or, mix honey, yeast and warm water, Let sit for 10 minutes. Pour in a large bowl and add flour. Mix and knead for 10 minutes. Coat a with oil, put dough in bowl and cover with damp towel. Let rise in warm place for one hour. Grease flat pan, roll edge once to make a rim. Bake at 450 for 10 minutes.


Pumpkin Bread   

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 lb canned pumpkin
3 1/2 cups flour
2 tsp soda
2 tsp salt
1/2 tsp ground cloves
1 tsp EACH cinnamon, allspice, nutmeg
2/3 cups water

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredients, then water, stirring just until mixed. Pour batter into two greased and floured 9X5 inch loaf pans. Bake at 350 for 1 hour.



Pumpkin Bars

2 cups sugar
1/2 cup oil
1-16 oz can pumpkin
4 eggs beaten
2 cups bisquick
2 teaspoons cinnamon
1/2 cup raisins
3/4 cup pecans (optional)


In large mixing bowl beat together sugar, oil, pumpkin, and eggs for one minute at medium speed. Stir in the rest of the ingredients and pour into a 9x13 lightly greased pan. Bake at 350 about 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely.

Frosting
1 - 3 oz package cream cheese
1/3 cup margarine (softened)
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar

Mix first 4 ingredients, add sugar and beat until smooth. Spread over cake.



Swirled Pumpkin and Caramel Cheesecake  

INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted


Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream


DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pump kin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

Yield: 10 Servings


Pumpkin Pecan Pie  

3 eggs, slightly beaten
1 15-ounce can pumpkin
3/4 cup sugar
1/2 cup dark-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch piecrust
1 cup chopped pecans
Whipped cream (optional)


Directions:

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.
2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Makes 8 servings.


Pumpkin Soup  
(From Jill-Monique Baldwin)

1 Butternut Pumpkin
3 Green Apples-Peeled, Cored & Chopped
3 Chicken Stock Cubes
2 Onions-Chopped

Place Peeled Pumpkin,Apples,Onions and stock cubes in a saucepan and cover with water. Bring to boil & simmer until cooked. Cool and Puree all ingredients. Serve with sour cream, Shallots and Warm Crusty Bread. This recipe can be served hot or cold. CHEERS


Pancakes   

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups milk
2 large eggs (room temperature)
3 tablespoons melted butter

In a medium bowl, combine flour, sugar, bakingpowder, and baking soda. In a separate bowl,whisk together eggs, milk, and melted butter. Mix wet into dry ingredients. Optional: Gently fold in the 2 cups of blueberries,being careful not to over-fold because the batterwill turn purple. Spoon batter onto a preheated (medium high heat), lightly greased heavy skillet or griddle. When many bubbles form on the top of thepancake, flip and cook 1-2 minutes longer.Serve with butter, and Maple syrup.


Best Brownies   

1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup unsifted flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts, optional

Blend butter, sugar, and vanilla in large bowl. Add eggs, using a wooden spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts. Spread in greased 9" square pan. Bake 20-25 minutes at 350.


Oatmeal Muffins   
(From JoAnn's Kitchen)

2 cups oatmeal
2 cups sour cream
2/3 cup melted butter or margarine
4 eggs
2 cups brown sugar(packed)
2 cups flour
2 tsps baking powder
1 tsp soda
1/2 salt

Combine oatmeal and sour cream. Stir in butter, eggs, and brown sugar until well mixed. Sift together flour, baking powder, soda and salt. Stir into oatmeal mixture just until blended. Divide into 2 greased 12-cup muffin pans or use cupcake papers. Bake at 375 degrees for 20 to 25 minutes or until muffins test done by sticking a toothpick into them and having it come out clean. Turn out onto wire rack to cool. Makes 2 dozen regular size muffins.



Zucchini Cobbler   
(From JoAnn's Kitchen)

8 cups chopped, seeded, peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

CRUST:
4 cups flour
2 cups sugar
1 1/2 cups cold butter or margarine

Cook zucchini and lemon juice until zucchini is tender. Add sugar, nutmeg & cinnamon. Simmer 1 minute longer.

For the crust: Combine flour & sugar. Cut in butter until mixture resembles course crumbs. Stir 1/2 cup crust mix into the zucchini. Press 1/2 of the remaining crust in baking pan (15x10x1). Spread zucchini mixture over the top. Crumble remaining crust mix over zucchini & sprinkle with cinnamon.
Bake at 375 degrees for 35 to 45 minutes
Tastes like it was made with apples & not zucchini


Baby German Pancakes   
(From JoAnn's Kitchen)

2 eggs
1/2 cup milk
1/2 cup flour
1/2 tsp. vanilla
3 Tbsp butter or margarine

DO NOT MICROWAVE!! Preheat oven to 425 degrees. Beat eggs slightly then mix in flour, milk and vanilla. Leave the batter slightly lumpy. Melt butter (or marg) in 12 inch skillet with a heat proof handle or a metal cake pan works good too. When the butter is hot, pour in the batter. Bake 15 to 20 minutes or until golden brown. Remove from oven and sprinkle with powdered sugar or top with strawberries, whipped cream, syrup or most any "nummy" things.






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