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16 oz. can pumpkin
1 1/2 c. sugar
12 oz. can evaporated milk
4 eggs
1 tsp. salt
2 tsp. pumpkin pie spice

#2:
1 box yellow cake mix
2 sticks butter
1 c. chopped pecans

#1 - Mix ingredients. Pour into greased 13 x 9 inch pan.

#2 - Sprinkle dry cake mix on top. Melt butter, pour over mixture. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 15 minutes.

2 egg whites
1/8 tsp. cream of tartar
2 tsp. water
2 1/2 to 3 c. sifted confectioners' sugar

Combine egg whites, cream of tartar and water and beat until frothy, gradually adding in confectioners sugar. Continue to beat until the mixture holds soft peaks. Coat with food coloring or concentrated fruit juices (such as beet juice).

This can be used as a paste or cement for gingerbread houses, or to make decorations adhere to cookies which have been previously baked. Or use this mixture to spread with a spatula as icing, or to pipe through decorator tubes.

1 c. semisweet chocolate morsels
1 tbsp. butter
2 tbsp. milk

Melt chocolate in a double boiler or over very low heat, stirring constantly to blend in butter and milk. Set over pan of hot water and do not allow to cool.

Dip baked cookies into mixture. Set on wire rack or parchment paper until chocolate sets.

Do not store dipped cookies in high humidity or heat.

1 c. butter, softened
1/2 c. confectioners sugar
1/2 tsp. vanilla
2 c. flour
1/4 tsp. baking powder

Preheat oven to 375 degrees. Cream butter, sugar and vanilla. Stir in flour and baking powder. Put dough into cookie press. Form 3 in strips of dough on ungreased cookie sheet using the star plate.

Bake until edges are lightly golden brown, remove from sheets and cool. Dip in chocolate, or fill with chocolate or mocha filling by pressing two cookies together and filling the center.

1/2 lb. butter
2 c. flour
1 c. walnuts, chopped
1/2 c. sugar (or maple sugar)
1 tsp. vanilla
1 tsp. of Mapleine or maple flavoring

Cream together the butter and sugar. Add flavorings and mix. Stir in flour and nuts. Mixture will be crumbly. Roll into balls. Bake on lightly greased cookie sheet 1 1/2 hours at 250 degrees Fahrenheit. Roll in powdered sugar 1 time while still warm and again once the cookies have cooled off.

3/4 c. flour
1 egg
1 c. sesame seeds
1/4 c. water
1 c. brown sugar
1/4 c. butter, melted
1/4 tsp. salt
1 tbsp. molasses
1 tbsp. dark rum

Simmer the sesame seeds in water, molasses, and rum over low heat until water is nearly absorbed. Do not burn. Stir in the brown sugar and melted butter. Add flour, beaten egg, and salt.

Drop onto ungreased cookie sheets and bake in a preheated 350 degree oven 10 to 12 minutes.