My grandmother clipped this recipe from a newspaper many many many years ago. Recently my mother found it and I have transcribed it word for word.

(Makes 2 deep 9-inch pies or three 8-inch pies)

Make your flakiest crust and line two pie pans with it. Let it refrigerate while you make the filling.

Empty 1 quart pumpkin pulp in to a big bowl. Into it stir 1 quart rich milk (half whole milk and half evaporated milk is a fine combination). Also stir in 1 cup sugar mixed with 1 tablespoon flour, 1/4 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Some folk also add about 1/4 cup applejack or brandy. My mother used 1 teaspoon vanilla. Thoroughly mix in yolks of 5 small eggs and then taste the mixture. It should be definitely too sweet. If not add more sugar. Pumpkin absorbs sugar. When too sweet before baking, it will be just right afterward. Beat the whites of the eggs until they almost peak. Sir in well. Pull out the middle rack of 350 degree F oven and place crust-lined pans on it. Then pour and ladle filling into them, filling as deeply as possible. The filling shrinks when cooled. Carefully push rack back in place.

Bake pies about 60 minutes until outside edge portion is set. Remove racks to cool. Like custard pies, they have enough heat in them when the outside edge is firm to finish baking the center as they cool. While still warm, dredge top with well-mixed combination of 1/2 cup confectioner’s sugar, 1 teaspoon cinnamon and about 1/4 teaspoon (or to your own taste) cloves.

Properly pumpkin pie shouldn’t be cut until it has cooled and “set” a bit.

My grandmother added ¾ cup shredded coconut to the mix. She also noted on the clipping that rhubarb squash and butternut squash work equally well with this recipe.

Absolutely DELICIOUS!

(makes about 2 Dozen Cookies)

1 1/2 cups of all-purpose Gold Medal flour
1 tsp baking powder
1 cup (2 sticks) Fleischmann’s margarine
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup Egg Beaters or 2 large eggs
1 tsp vanilla extract
3 cups old-fashioned rolled oats
1 cup sweetened dried cranberries
1 cup white chocolate chips

1. Combine flour and baking powder. Set aside.

2. In a mixing bowl, beat Fleischmann’s margarine and sugars until fluffy. Mix in Egg Beaters and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in oats, cranberries, and white chocolate chips.

3. For each cookie, drop a rounded tablespoon of dough onto a cookie sheet, leaving about 2 inches between each. Bake at 350 degrees F for 12 to 14 minutes or until edges of cookies turn golden brown and centers are still soft.

Click here for the original recipe

1 quart Pumpkin (4 cups)
1 quart milk- ½ evaporated
1 cup sugar (or more)
1 T flour
1/4 t salt
1 t cinnamon
1/4 t nutmeg
1 t vanilla
5 beaten egg yolks
¾ cups shredded coconut
5 egg whites
2 pie shells

Mix first 8 ingredients, be sure to blend well. Then add coconut and fold in egg whites which have been beaten to soft peaks. Pour or ladle into shells, add topping, bake, etc.

Bake at 350 degrees for 50-60 minutes.

After cooked and stil hot, sprinkle with:
½ cup 10X sugar
1 tsp cinnamon
¼ tsp ground cloves.

These are easy to make and absolutely delicious! My family usually makes them around Christmas time.

1 package of Devils Food Cake Mix 1lb 2 ½ oz)
2 eggs (slightly beaten)
1 T Water
½ c Shortening
Confectioner’s sugar

Mix first four 4 ingredients with spoon until blended. Shape into walnut size balls. Roll in confectioner’s sugar.
Space 1 ½ “ apart in greased pan.
Bake 375 degrees, 8-10 minutes.

Mix together:
4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1/4 cup butter
3 Tbsp. vinegar
1 cup raisins
1 cup pecans (chopped or broken)

Fold in:
whites of 4 eggs, beaten stiff

Makes 2 pies. — Put in unbaked pie shell (no top crust).

Preheat oven to 475 degrees, put the pie in and turn the temperature down to 375 degrees immediately. Bake 30-40 minutes until top is an even brown.

Allow the pie to cool all the way. We kept it in the fridge overnight (always better the next day) and served it at room temperature. The top will be crispy and sweet, the middle will be a gooey custard.

via NotMartha

My father thought it too sweet. My sister thought it too tart. My mom wasn’t taken with it, but I thought it was great! The one problem was that there really wasn’t enough filling for two pies. Perhaps doubling the recipe may help?

1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan

For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)

To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.