1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 tablespoon honey
1 cup unsweetened apple juice concentrate, thawed 1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees F (165 degrees C).

Lightly grease the doughnut pan with cooking spray.

In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg.

1 C. corn syrup
1/2 C. sugar
3 oz. Jello (any flavor)
4 qt. popcorn
1 tsp. butter flavor (optional)
Food color (optional)

Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved.
Pour over popcorn and form into balls.

Add flavored Jello as desired Try Orange for Halloween , cherry raspberry, strawberry or lime for Christmas. Add some food coloring to intensify the color a bit if desired.

3-1/4 cups flour
1 Tbs. baking powder
2-1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp. salt
1-1/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
1-1/2 cups sugar
1/2 cup stick margarine, softened
3 egg whites
2 tsp. vanilla extract
Cooking spray
3 Tbs. dark or light brown sugar
1 Tbs. dark rum
1 tsp. skim milk
3 Tbs. powdered sugar

Heat oven to 350.

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1-3/4 cups brown sugar
4 eggs
2 cups pumpkin, mashed
1 cup oil
1/2 cup chopped nuts

Frosting:
8 oz. cream cheese
1/2 cup butter
4 cups powdered sugar
1 to 2 Tbs. milk
1-1/2 tsp. vanilla

Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts.
Grease and flour two 9-inch cake pans or mini loaf pans.
Bake for 30 to 40 minutes at 350.

Frosting: Mix in mixer.
Frost when cake is cool.

2 (8 oz.) pkgs. Philadelphia cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
Dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup Cool Whip

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs.
Remove 1 cup batter; stir in pumpkin and spices.
Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.

29 oz. can pumpkin puree
2 cups vanilla ice cream, softened
4 cups milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground mace
1 cup whipped cream
1 pinch ground nutmeg

In a blender or food processor, blend the pumpkin, ice cream, milk, cinnamon, nutmeg and mace in batches.
Pour into individual cups.
Top with whipped cream and a sprinkle of nutmeg.

2 cups flour
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
15 oz. can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 Tbs. vegetable oil
1/4 cup chopped nuts

Heat oven to 350. Grease 9x5 inch loaf pan.
Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl.
Blend eggs, pumpkin, sugar, brown sugar, milk and oil in large mixing bowl.
Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

1 cup oil
2 cups sugar
4 eggs
1 can pumpkin (not pumpkin pie)

Beat together until creamy.

Sift the following together:
2 cups flour
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Stir dry ingredients into the creamed mixture. Pour into well sprayed jelly roll pan (cookie sheet).
Bake at 350 for 20-25 minutes or until toothpick inserted in middle comes out clean.

ICING:
8 oz. cream cheese
1 stick margarine, softened
2 tsp. leftover coffee
2 tsp. vanilla
1/2 tsp. salt
4 cups powdered sugar

 2  Cakes compressed yeast  or 2 pkg active dry yeast
 1/4  Cup   lukewarm water
1 1/2  Cups  milk -- scalded
1/3  Cup  butter or margarine
 2 eggs
1/2  Cup  sugar
2  Tsp  salt
1  Tsp nutmeg -- (1 to 2)
4 3/4  Cups  flour -- (4 3/4 to 5)
 Melted butter or margarine
*Butter Cream Frosting (Below)

Soak yeast in lukewarm water.
Add butter to scalded milk and cool to lukewarm.
Add yeast.
Beat eggs; add sugar and beat again; add to milk.
Add salt, nutmeg and beat flour in thoroughly, adding only enough to make a very soft dough.
Cover and let stand in warm place until double in bulk.
Or let rise i

Ingredients:
1 can (15 ounces) 100% solid pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated white sugar
4 tsp.. pumpkin pie spice
1 package (18.25 to 18.75 ounces) yellow or butter flavor cake mix
3/4 cup (1-1/2 sticks = 6 ounces) butter or margarine, melted
1-1/2 cups chopped walnuts, pecans or almonds
Vanilla ice cream or whipped cream

Directions:
Spray a 13x9x2-inch baking dish with non-stick cooking spray.
Preheat oven to 350*F.
In a mixing bowl, combine pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice.
Transfer to prepared baking dish.

1 (18.25 oz.) pkg. Pillsbury® Yellow Cake or any flavor 1 (16 oz.) container Pillsbury® Vanilla Frosting 
1 cup water  Black and orange decorator gels 
1/3 cup Crisco® Pure Canola Oil  Plastic spider rings 
3 large eggs 
1 (18.25 oz.) package Pillsbury® Yellow Cake, or any flavor
1 cup water
1/3 cup Crisco® Pure Canola Oil
3 large eggs
1 (16 oz.) container Pillsbury® Vanilla Frosting

Black and orange decorator gels

Doughnuts
Approximately 3 tablespoons granulated sugar for preparing pans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider, cider
1/3 cup nonfat plain yogurt
3 tablespoons canola oil

Maple Glaze
1 1/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1

Ingredients
1 – 2 9 oz can pumpkin
1 cup sugar
1 tsp salt
3 tsp cinnamon
3 large eggs
1 Box Yellow Cake Mix
1 large can Evaporated Milk (Not sweetened condensed)
1 cup pecans, chopped
1 cup butter, melted

Procedure
Combine the above ingredients and place in a 9 X 12 – inch baking dish.  Sprinkle one box dry yellow cake mix over the pumpkin mixture.  Sprinkle the chopped pecans over the top of the pumpkin mixture and dribble the melted butter over the top.

Bake for 50-60 minutes.  Serve with real whipped cream.

From Mary Poppins 2

Ingredients
1 C. light corn syrup
1 small box any flavor gelatin
1 C. sugar
4 Qts. popcorn

Procedure
For varied colors, use different color gelatin.

Bring corn syrup, sugar and gelatin to a boil. Pour over 4 quarts of popcorn and mix well. Form into balls.

*vary colors  as for holidays ex. red or green jello for Christmas.-orange for Halloween

Ingredients
1 29 oz can pumpkin
1 13 oz can evaporated milk
1 cup sugar
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
3 eggs
1 box yellow cake mix
1 cup pecans chopped
1 cup butter melted
whipped cream for topping

Procedure
Beat pumpkin, evaporated milk, sugar, pumpkin pie spice, cinnamon and eggs together and pour into a 9x13 baking dish sprayed with PAM. Sprinkle dry cake mix evenly over the top. Then sprinkle chopped pecans over all. Drizzle melted butter over the top.

Bake at 350 for 1 hour.  Refrigerate until cold--before cutting into squares.

GLAZE:
1 1/2 cups sugar
1 cup water
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 tablespoons butter or margarine

DOUGH: