Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell (9 inch, deep).  Bake at 425 degrees for 15 minuets.  Reduce temperature to 350 degrees and bake 40-50 minutes longer or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate

Pecan Pie

Cream together:
4 Tablespoons Butter
3/4 cup Brown Sugar

Beat and add:
3 eggs

add:
1 cup light Karo Syrup
1 teaspoon vanilla
1 1/4 cup pecan
1/8 teaspoon salt

Pour in to uncooked pie crust
Bake at 350 degrees for 50 minutes

Aunt Laurie's Never Fail Pie Crust

Sift Together:
4 cups Flour
1 Tablespoon Sugar
2 teaspoons salt

Cut into mixture:
2 cups shortening

Whip together then add to dough:
1 Tablespoon Vinegar
1 egg

Slowly add until consistency is right:
1/2 cup water

Chill.  Roll out dough.  Makes 2 sealed pie shells
Bake according to your filled pie recipe.

Chocolate Chip Banana Muffins

1 1/4 cup brown sugar
1/2 cup butter
1 egg
1 1/2 cup mashed ripe bananas (3-4 medium)
1/2 cup buttermilk (yogurt, sour cream, or milk)
1 t. vanilla
2 1/2 cups flour = 12.5 oz
1 t. baking soda
1 t. salt
1 cup chocolate chips

Heat oven to 350 degrees. Grease muffin pan.  Mix sugar, butter, eggs, banana, milk, and vanilla.  Beat smooth.  Stir in remaining dry ingredients until moistened.  Stir in chocolate chips.  Pour into muffin pan. Bake 18-22 minute until toothpick comes out clean.  Cool 5 minutes.  Loosen sides of muffins and remove from pan.  Enjoy