Grandma's Pumpkin Pie dessert (aka Pumpkin Cake)

1 Pkg yellow cake mix
1/2 c butter
1 egg

Filling:
1 can (1 lb or 2 c pumpkin)
2 1/2 tsp. Pumpkin pie spice
2 eggs
2/3 c milk

Topping (1 c reserved cake mix)
1/2 c sugar
1 tsp cinnamon
1/4 c butter

Grease bottom of 9x13 pan.

Measure 1 c cake mix. Set aside. Combine remaining cake mix, melted butter and eggs. Blend. Press into bottom of 9x13 pan.

Combine all filling ingredients until smooth. Pour over crust. Combine all topping ingredients. Sprinkle over filling. Bake 350 for 45-50 minutes until knife inserted in center comes out clean.

Serve warm or cold with cool whip.

Pumpkin Dessert (aka Pumpkin Cake)

This is another version of Grandma Walker's Pumpkin Cake. It does not have a crust on the bottom.

1 large can of pumpkin
1 (12 oz) can evaporated milk
1 c sugar
2 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
4 eggs, beaten
1/2 c butter, melted (Sarah also shreds the butter while it is cold and sprinkles it over the cake instead of melting the butter.)
1 box white or yellow cake mix

Mix together pumpkin, evaporated milk, eggs, sugar and spices at medium speed. Spread into greased 9x13 pan. Sprinkle cake mix over the top. Melt 1/2 c butter and drizzle over cake mix. bake at 425 for 15 minutes and then 350 for 30 minutes. Top with whipped cream or ice cream.

Turkey Stuffing

This is my Grandma Walker's recipe. After we were married, John asked me to make him stuffing and bought me Stove Top Stuffing. To me, that was not stuffing and was really salty. After he tasted my stuffing we have never bought Stove Top since. 

2 loaves of bread, cubed and dried (or two smaller dried-out bread)

2 sticks of butter

2 onions 

1 1/2 c celery 

1 Tbs salt 

1 Tbs pepper 

1 tsp sage 

1 Tbs poultry seasoning 

2 eggs 

2 tsp water 4 cups broth

1 c craisins 

In a large frying pan, melt 2 sticks of butter. Add the onions and celery. Saute until onions become translucent. Add the seasonings and cook until it starts to smell like Thanksgiving. Add the broth and let simmer for about 5 minutes.

Meanwhile, put two eggs into a bowl with the water. Mix so that it becomes a thinner consistency and you don't have scrambled eggs in your stuffing.

Put the bread cubes into a roasting pan and sprinkle the craisins over it. Pour the egg mixture and then the heated mixture.

Mix until the bread is moist and coated.

Use part of the stuffing in the turkey and then put the rest into a 1/2 sheet tray and bake at 350 for 30 minutes.

Sweet Potato Casserole (aka Sweet Potato Pie)

Sweet Potato Casserole. This dish can be made ahead and refrigerated and then warm up before eating. I had this on my mission in North Carolina and we have had it each year since.

4 1/2 cups cooked and mashed sweet potatoes (or 3 cans drained- make sure you reduce your sugar)
1/2 c butter, melted
1/3 c milk
1/2 c white sugar
1/2 tsp vanilla extract
2 eggs beaten
1 c light brown sugar
1/2 c all-purpose flour
1/3 c butter
1 c chopped pecans (optional)

Preheat oven to 350, grease a 9x13 pan
In a large bowl, mix together mashed sweet potatoes, 1/2 c butter, milk, sugar, vanilla and eggs. Spread in pan. In a small bowl, mix together brown sugar, flour, butter, and nuts. Sprinkle over sweet potatoes.
Bake for 25-35 minutes or until golden brown.

Faye's Pumpkin Pie

This is John's mom recipe for her pumpkin pie. John decided to make one each year in memory of his mom. She was the pie queen making anywhere from 10-20 pies each year for people.

3/4 c milk
1/3 c white sugar
3 egg yolks, beaten
3/4 c brown sugar
1 envelope Knox gelatin
1/4 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 c pumpkin (15 oz can)
3 egg whites
1/3 c white sugar

In a small bowl, stir milk and egg yolk-set aside. In a saucepan combine brown sugar, gelatin, salt and spices. Add milk and yolk mixture and bring to a boil stirring constantly. Remove from heat and stir in pumpkin. Put in refrigerator until mounds when dropped from a spoon. Beat egg whites until stiff, and add sugar and gradually fold into pumpkin mixture. Make sure all whites of egg whites are completely folded in. Pour into baked pie crust and refrigerate.

Lemon Meringue Pie

John LOVES Lemon Pie. I was so happy when I found this no fail recipe. It is a little work, but WELL WORTH IT! Taylor just likes the meringue and would eat it straight! I normally double this recipe and make two at the same time.

1 c white sugar
2 Tbs all-purpose flour
3 Tbs cornstarch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 Tbs butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 Tbs white sugar

Preheat oven to 350
Lemon Filling: In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl ind gradually whisk in 1/2 c of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into a baked pastry shell.
Meringue: In a large glass or metal bowl (make sure they are free from all grease), whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread over pie sealing the edges at the crust.
Bake for 10 minutes or until meringue is golden brown.