DESSERTS
PUMPKIN BARS
recipe from: Charla J.
Blend:
4 eggs
1 cup salad oil
2 cups sugar
15 oz. can pumpkin
Combine:
2 cups flour
2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsps. cinnamon
1/2 tsp. ginger
1/2 tsp. clove
1/2 tsp. nutmeg
Stir combined mixture into blended mixture. Bake in jelly roll pan 350 degrees F for 20 min.
Frosting to spread on top:
6 oz. cream cheese
1/2 cup margarine
1 Tbsp. milk
1 tsp. vanilla
4 cups powdered sugar
FANTASY FUDGE
recipe from: Connie T. (Courtney's mom)
1 1/2 sticks margarine
3 cups sugar
2/3 cup evaporated milk
12 oz. pkg. semi-sweet chocolate chips
7 oz. jar marshmallow fluff
1 tsp. vanilla
1/2 cup chopped nuts (optional)
Bring margarine, sugar, & evaporated milk to a rolling boil and cook over medium heat for 5 min, stirring constantly. Do not allow to stick to pan. Remove from heat, add chocolate chips and stir 'til melted. Add marshmallow fluff and vanilla, beat until smooth. Add nuts if desired. Spread into buttered 9X13 pan. Allow to set before cutting into squares.
FIRE-HALL CARAMEL PIE
recipe from: Cathy J.
1 9 inch graham cracker crust
2 cans Eagle Brand milk (you can use fat-free if you want)
1 small container Cool Whip
mini chocolate chips
chopped pecans
Put both cans of milk in a deep pan and cover the cans with water. (yes, leave cans unopened) Bring to a boil and reduce heat. Cover and boil for 2 hours at medium boil. Check occasionally to make sure cans are covered with water. Remove from water and let cool until you can handle them. Open cans and spoon carmelized milk into crust. Top with Cool Whip. Sprinkle with mini chips and pecans. Let chill.
Variation: Use chocolate graham cracker crust and/or chocolate Cool Whip.
