Saturday, November 25

posted by Doug Wagner / Kristina Kelly - 

PUMPKIN CAKE

29 oz can pumpkin
4 eggs
1 can evaporated milk
1-1/2 cups sugar
1 tsp salt
3 tsp pie spice

Blend all together.  Put in 9 x 13.  Crumble yellow cake mix over the top.  Pour 1 cup melted butter over.  Sprinkle with about ½ cup of chopped pecans.  Bake for 1 hour at 350 degrees.  Cool.  Serve inverted on the plate.  Top with whipped cream. 

COCONUT ORANGE BOWLS
1 lb vanilla wafers, crushed
1 lb powdered sugar  (3-3/4 cups)
¼ lb soft butter
6 oz. frozen orange juice concentrate

Combine.  Shape into balls.  Roll in the coconut. Store in closed container. 

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