Pumpkin Bundt Cake

15 oz. can pumpkin
4 eggs
1 cup cannola or vegetable oil
1/2 cup water
3-1/2 cups flour
3 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoon salt

Combine pumpkin, eggs,oil, and water. Mix well.
Mix in dry ingredients, and mix well.
Pour into a bundt pan that has been coated with cooking spray. Bake 1 hour 30 minutes at 350 degrees or until a tester inserted in the center comes out clean. Cool for 10 minutes. Invert, remove pan and cool on the rack for 15 minutes more

Amish Pie Crust

4 cups flour
3/4 tsp salt
1 cup lard or vegetable shortening
1 egg beaten
5 Tbsp cold water
1 Tbsp vinegar

Mix flour and salt. Cut in shortening until mixture resembles small peas.
Combine remaining ingredients and stir into shortening and flour. Let stand a few minutes.
Roll out dough on floured board.

Makes 6 9" double-crust pies.

Oatmeal Whoopie Pies

2 cups brown sugar
3/4 cup butter or shortening
2 eggs
1/2 tsp. salt
1 tsp cinnamon
1 tsp. baking powder
3 Tbsp. boiling water
1 tsp. soda
2 1/2 cups flour
2 cups oatmeal

Cream sugar and shortening. Add eggs; then add salt, cinnamon and baking powder.
Add baking soda dissolved in hot water. Gradually add flour and oatmeal.
Drop batter by heaping teaspoons onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until brown.

Use 1/2 Whoopie Pie Filling recipe attached to the Pumpkin Whoopie Pies recipe.

Pumpkin Whoopie Pies

2 cups brown sugar
1 cuo vegetable oil
1 1/2 cups cooked, mashed pumpkin
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1tsp. vanilla
1 1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. ground cloves

Cream sugar and oil
Add pumpkin and eggs. Add flour, salt, baking powder, soda, vanilla and spices. Mix well.
Drop by heaping teaspoons onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Make sandwiches from 2 cookies filled with 1/2 the Woopie Pie Filling recipe.
Variation:
Adding 1/2 cup black walnuts (ground) gives these cookies a special delicious flovor.

Makes 3 dozen sandwich pies.

Filling:

2 egg whites beaten
4 Tbsp. milk
2 tsp. vanilla
4 cups 10X sugar
1 1/2 cups shortening

Mix together egg whites, milk, vanilla and 2 cups 10X sugar. Then beat in shortening and remaining 2 cups of 10X sugar. Spread dab of filling on flat side of cooled cookie. Top with another cookies to form a sandwich pie.

Pesto (Better Homes & Garden)

1 cup firmly packed snipped fresh basil
1/2 cup snipped parsley
1/2 cup grated parmesan or romano cheese (2 ounces)
1/4 cup pine nuts, walnuts, or almonds
1 or 2 cloves garlic, quartered
1/3 cup olive oil

Place basil, parsley, cheese, nuts, garlic, and 1/4 teaspoon salt in blender container or food processor bowl. Cover and blend with several on/off turns till a paste forms.
With machine running slowly, gradually add oil and blend till consistency of soft butter. Refrigerate or freeze till used.

Thaw pesto if frozen. Toss with hot cooked and buttered pasta (use about 1/2 cup pesto to about 6 ounces pasta). Serve immediately, or serve pesto atop soups, vegetables, fish, or meats. Makes about 1 cup pesto.

Italian Wheat Bread

Succes Hints:
Use a freshly prepared pesto sauce or make your own.
Stir the sauce well before measuring to blend oil.

Make a quick slice of pizza by topping with marinaara sauce and chesse. then toast under the broiler.

This recipe can be made with the white. rapid or delay bake cycles.

Regular bread	Large	Extra Large
Water
2/3 cup	1 cup	1 1/4 cup
Butter
4 Tsp	2 Tbsp	2 1/2 Tbsp
White Bread Flour
1/2 cup	2 cups	3 cups
Whole Wheat Flour
1/2 cup	1 cup	1 cup
Sugar
1 Tbsp	1 1/2 Tbsp	2 Tbsp
Salt
1/2 tsp	3/4 tsp	1 tsp
Pesto Sauce
1/4 cup	1/4 cup	1/3 cup
Yeast
1 tsp	1 tsp	1 tsp

After dough rises bake in 375 degree oven for 45 minutes.