Pumpkin Pie

Pumpkin Pie
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Pumpkin Pie
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Ingredients
Instructions
  1. Measure out 2 cups pumpkin for pie, put into bowl.
  2. Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  3. Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  4. Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.
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White Chocolate Fudge

White Chocolate Fudge
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White Chocolate Fudge
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Instructions
  1. Bring sugar, milk, and butter to boil over low heat. Cook to med. Soft ball stage. Stir frequently.
  2. Remove from heat and add rest of ingredients. Stir until melted.
  3. Pour into buttered 9”x13” pan.
  4. May substitute bitter chocolate for cherries and add vanilla. (put chocolate in before cooking sugar, milk and butter mixture.)
Recipe Notes

Mom Helling, 1994

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Peanut Butter Fudge

Peanut Butter Fudge
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Peanut Butter Fudge
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Ingredients
Instructions
  1. Cook VERY slowly (bring to a boil, then turn down heat, never let it boil fast) in heavy saucepan for AT LEAST 2 hours uncovered, stirring once in a while, until mixture forms a firm ball in cold water.
  2. When done, add marshmallow cream and peanut butter.
  3. Beat until well mixed, then pour in buttered 8”x10” pan.
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White Chocolate Fudge

White Chocolate Fudge
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White Chocolate Fudge
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Ingredients
Instructions
  1. Bring sugar, milk and butter to boil over low heat.
  2. Cook to medium soft ball stage.
  3. Stir frequently, remove from heat and add marshmallows, white chocolate pieces and nuts.
  4. Add cherries after chocolate and marshmallows are melted. Pour into buttered dish. (May substitute 6 oz. bitter chocolate for the cherries and add vanilla)
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Best Ever Fudge

Best Ever Fudge
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Best Ever Fudge
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Ingredients
Instructions
  1. Mix all except nuts in a 6-8 qt. container. Bring to boil and cook for 6 minutes, then pour over remaining ingredients and stir until smooth and creamy.
  2. After mixture is completely blended add nuts.
  3. Let stand 4-6 hours, or until completely chilled. Makes 6 pounds.
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Cherry Chocolate Candy

Cherry Chocolate Candy
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Cherry Chocolate Candy
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Ingredients
Instructions
  1. Combine sugar, milk, salt, marshmallows, and butter in pan.
  2. Boil over med heat 5 minutes.
  3. Remove from heat, add cherry chips and vanilla, pour into 9”x13” buttered pan.
  4. Melt chocolate chips add peanut butter and crushed peanuts.
  5. Spread over cherry mixture and chill.
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Caramel

Caramel
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Caramel
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Ingredients
Instructions
  1. Stir sugar, water and syrup over medium heat until it boils.
  2. Wash down sugar crystals.
  3. Sir in butter, when boils again, slowly (take 5 minutes) add milk – stirring constantly.
  4. Cook and stir until batch reaches desired firmness.
  5. Add salt and flavoring, pour into lightly buttered pan.
  6. For turtles, cook to softball, drop onto nuts. Dip upside down in chocolate.
  7. For special cookies – use small butter cookies, dip in caramel, nuts, and chocolate. Delicious on apples.
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Mississippi Mud Cake

Mississippi Mud Cake
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Mississippi Mud Cake
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Ingredients
Frosting
Instructions
  1. Cream butter and sugar. Add eggs one at a time, beating well, add vanilla.
  2. Mix flour and cocoa, add to batter. Mix.
  3. Fold in coconut and pecans.
  4. Pour into greased and floured 9”x13” pan.
  5. Bake at 350° for 40 minutes.
  6. Remove from oven and immediately spread marshmallow cream.
  7. Top with frosting.
Frosting
  1. Mix butter, cocoa and milk in saucepan. Heat until melted.
  2. Beat in sugar and vanilla.
  3. Pour icing over marshmallow cream and swirl to make marbled effect.
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Microwaved German Chocolate Cake

Microwaved German Chocolate Cake
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Microwaved German Chocolate Cake
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Ingredients
Topping
Instructions
  1. Melt chocolate, set aside.
  2. Blend together butter, sugar, eggs, and vanilla. Beat til light and fluffy, add chocolate and mix well.
  3. Mix flour, soda, salt with cold water. Beat til smooth.
  4. Pour half of batter in micro cake pan. Bake in microwave 6 or 7 minutes. When cake begins to pull away from the sides it’s done. Repeat with other layer.
Topping
  1. Combine milk and sugar and stir well.
  2. Cook 2-3 minutes till sugar melts and add vanilla, butter, and stir well.
  3. Add coconut and nuts and ice one layer then the other.
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German Sweet Chocolate Cake

German Sweet Chocolate Cake
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German Sweet Chocolate Cake
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Ingredients
Filling/Frosting
Instructions
  1. Line bottoms of 3 9” cake pans with wax paper, grease sides.
  2. Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
  3. Stir until chocolate is completely melted.
  4. Mix flour, baking soda and salt, set aside.
  5. Beat butter and sugar in large bowl until light and fluffy.
  6. Add egg yolks one at a time, beating well after each addition.
  7. Stir in chocolate mixture and vanilla.
  8. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  9. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
  10. Gently stir into butter, pour evenly into prepared pans.
  11. Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
  12. Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
  13. Spread coconut-pecan filling and frosting between layers and on top of cake.
Frosting/filling
  1. Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
  2. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
  3. Remove from heat. Add coconut and pecans, mix well.
  4. Cool to room temp and of desired spreading consistency.
  5. Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.
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