I am not a foodie

AKA Pumpkin Dump Cake

Ingredients

• 1 large or 2 small cans of pumpkin (NOT the pie filling)
• 1 c. sugar
• 3 eggs
• 13 oz can Evaporated milk (NOT sweetened condensed)
• 1/2 tsp. salt
• 1 tsp. EACH nutmeg, allspice, ginger, cinnamon

Preparation

Preheat oven to 350 degrees Farenheit. Mix above ingredients thoroughly and pour into a 9″ x 13″ pan sprayed with Pam.

Sprinkle over pumpkin:

• 1 c. chopped nuts
• 1 box yellow cake mix

Drizzle 1 1/2 sticks of melted margarine over the top.

Bake 45 – 60 minutes until a silver knife comes out clean.

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Ingredients

• 4 oz. baking chocolate
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup of butter
• 1 12-oz can of evaporated milk
• 1 teaspoon vanilla

Preparation

In a double boiler, melt the chocolate and the butter until they’re smooth, then stir in the the sugars. When they’re all dissolved stir in the evaporated milk. When it’s all incorporated remove from heat, add a teaspoon of vanilla, and serve over whatever you like with chocolate: vanilla ice cream, cream puffs, brownie cake, green grapes, shortbread, etc.

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50 servings

Ingredients

• 2 1/2 cups powdered sugar
• 3 oz. cream cheese
• 1/2 tsp. flavoring

Preparation

More powdered sugar may be used for firmer mints. Flavor and color as desired. Use food coloring.

Mash cheese, add coloring and extract, then mix in sugar. First with fork, then with hands. Knead like pie dough. Roll into balls the size of a marble, roll in granulated sugar, press firmly into mold. Unmold at once on wax paper to dry. Makes about 25 roses and 25 leaves (or more.)

For chocolate mints: Add 3 tsp. cocoa and 1/2 tsp. vanilla.

Refrigerate or freeze.

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These are also known as Utah scones or frybread.

Scones

Ingredients

• 1 pkg yeast
• 2 cups buttermilk
• 6 tsp. oil
• 1 egg

Mix:

• 4 cups flour
• 1/2 tsp. salt
• 1 Tbsp. sugar
• 1 1/2 Tbsp. baking powder
• 1/4 tsp. baking soda

Preparation
Dissolve yeast in 2 cups wamred buttermilk. Add to yeast mixture 6 Tbsp. oil and 1 egg. Add liquid to flour mixture. Mix and knead until smooth and glossy. Let rise, then refrigerate for at least 2 hours. Roll out thin and cut in squares. Deep fry in hot oil until golden-brown. Drain on baking racks and paper towels.

Note: You can substitute 1 cup of sweet milk and 1 Tbsp. lemon juice or vinegar to each cup buttermilk.

Buttermilk Syrup

• 2 cups sugar
• 2 cups butter
• 1 cup buttermilk
• 1 Tbsp. soda
• 2 Tbsp. light/white corn/Karo syrup
• 1 Tbsp. vanilla

Preparation

Mix first five ingredients in a sauce pan. Bring to boil. Boil for 5 minutes. Remove from heat and vanilla. Serve hot over scones.

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Serves 25.

Ingredients

• 2 6-ounce cans frozen concentrated lemonade
• 1 6-ounce can frozen concentrated orange juice
• 9 cups cold water
• 5 pints slightly thawed pineapple sherbet
• 1 quart slightly thawed vanilla ice cream

Preparation

Combine frozen concentrates and water. Place sherbet and ice cream in bottom of punch bowl. Break in small pieces with large spoon. Add juices. Stir until sherbet and ice cream are partially melted. Makes 5 quarts.

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