HINT:*** Pssst . . . If your cakes or muffins are sticking to the pan and refuse to budge, place them on a wet towel while they're still hot. This will create steam that will help the sides and the bottoms un-stick. They should then pop out of their pans nicely.
Cream butter and sugar. Add eggs and beat. Blend in syrup and flour. Stir in nuts. Pour into a greased 9" x 13" pan. Bake at 350 degrees for 30-35 minutes. Cool slightly, and then frost with Quick icing.
Quick icing: Mix sugar, milk, and butter. Bring to a boil. Boil for 30 seconds. Remove from heat, stir in semi-sweet chocolate chips until the pieces are all melted. Mixture will be thin.
Pastry: Mix shortening and flour together till flaky. Slowly add cold water and salt and cream of tarter. Roll on floured surface and place pastry in pie tin. Bake at 350 degrees for 10 minutes until crust is slightly browned.
Pie Filling: Mix sugar and corn starch together in pan. Gradually add water and orange juice until smooth. Stir in egg yolks and gradually bring to boil over medium heat. Boil for 1 minute and remove from heat. Stir in orange peel and margarine. Pour filling in cool pie crust.
Meringue: Beat egg whites in small bowl until foamy. Gradually add cream of tarter and sugar, beating till stiff. Spread meringue on pie filling and place pie in 350 degree oven for 10 minutes to brown meringue.
Vicki Redditt & Jeri Moore
Blend the cream cheese, eggs, flour, salt and extract together. Add whipping cream and sugar to taste (should be barely sweet). Blend thoroughly.
Grease pan (bundt pan, 9x13 pan, or cheesecake pan). Bake at 350 degrees until cake pulls away from the sides and the middle is done. Cool.
Can be covered with melted chocolate, fruit topping, or sour cream and sugar topping. Refrigerate.
Mix all ingredients except margarine and cake mix and place in a greased and floured 9 X 13 cake pan. Sprinkle dry cake mix over the pumpkin mix. Melt margarine and 2 t. sugar and drizzle over the cake mix. Bake 45 minutes at 350 degrees or until lightly browned. No icing needed!