Witch's Recipes
3 eggs 2/3 c. pumpkin
1 c. sugar 1 tsp. soda
1/2 tsp. cinnamon 3/4 c. flour
Mix all ingredients in a mixing bowl. Beat well. Pour batter into greased 10 x 15-inch cookie sheet, lined with waxed paper. Top with 3/4 cup chopped nuts (optional). Bake at 350 for 15 minutes. Don't cool. Turn onto dish towel sprinkled with powered sugar. Peel off paper. Cool. Spread on filling, roll up and freeze.Filling
2 T. butter 3/4 tsp. vanilla
8 oz. cream cheese 1 c. powdered sugar
Combine all ingredients and beat well with mixer.3 cans ref. biscuits 1 stick margarine
3/4 c. sugar 1/2 c. brown sugar
1 tsp. cinnamon nuts and raisings (opt.)
Cut biscuits in 1/4 pieces. Mix 3/4 cup sugar and cinnamon together. Shake cut biscuits in cinnamon and sugar mixture. Drop in greased bundt pan. Melt butter and brown suger together. Pour over biscuits. Bake at 350 for 25 to 30 minutes. Turn onto plate and pull apart to eat. Add raisins and nuts halfway through the baking.12 eggs 2 T. vanilla
1-1/2 c. sugar 1 tsp. ground nutmeg
1/2 tsp. salt 2 c. whipping cream
2 qt. milk, divided
In a large saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt of milk. Cook and stir over low heat until a thrmometer reads 160-170, about 30-35 minutes. Pour intol a large bowl. Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice water bath, stirring frequently until mixture cools. If mixture seperates process in blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form. Whisk gently into cooled milk mixture. Alot of work, but worth it!