Ingredients:
1 box spice cake
12 ounces semi sweet chocolate chips
1 small can of Libby’s pumpkin 100% solid
Directions:
Mix together all the ingredients well and cook in the oven at 350 degrees for around 13 or 14 minutes until golden. They should not be over done, but they should not be runny either.
Ingredients:
3 cups sugar
3/4 cup butter, melted
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tbsp. corn syrup
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 package white chocolate chips (12 ounces)
1 jar marshmallow creme (7 ounces)
1 cup peacans, chopped and toasted
1 tsp. vanilla
Directions:
Line a 9x9 inch pan (a 9x13 inch pan will work but the fudge will be thinner) with aluminum foil. Grease or butter the foil. In a 3 1/2-quart saucepan, stir together the sugar, butter, milk, pumpkin, corn syrup and spices over medium high heat. Stir constantly until the candy thermometer reaches 234° degrees. Remove from heat. Add the remaining ingredients and stir quickly until smooth. Quickly spoon the fudge into the pan. Let completely cool for at least 2 hours. Cut fudge into little squares.
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Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp. vanilla
1 ½ cups flour
1 1/8 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. mace
½ tsp. nutmeg
½ tsp. ground cloves
3 cups rolled oats
1 cup chopped walnuts or pecans
1 cup golden raisins
Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a medium-sized bowl, combine flour, soda, salt, cinnamon, mace, nutmeg, and cloves. Gradually add dry ingredients to creamed mixture, mixing until completely blended. Mix in oats, nuts, and raisins.
Preheat oven to 350 degrees. Lightly grease cookie sheets and drop teaspoonfuls of dough about 2 inches apart.
Bake for 8-10 minutes for a soft cookie, 12 minutes for a crunchy cookie.
Cool on wire rack.
Makes about 4 dozen cookies.
