Raspberry Whip

INGREDIENTS
1 large raspberry jello
2 cups boiling water
1 small bag raspberries
1 pint whipping cream

Method
Mix jello with hot water and raspberries and put in fridge until it starts to firm up. Whip the cream until fluffy and mix with the raspberry mix. Chill and serve with whipped cream.

Missouri Earthquake Cake

INGREDIENTS
1 cup pecans
1 cup coconut
German chocolate cake mix
8oz cream cheese-softened
1 stick oleo- softened
1 box powdered sugar
1tsp vanilla

Method
Grease cookie sheet sprinkle nuts and coconut on bottom of a 9x13 baking pan. Prepare cake according to the directions and pour over nuts and coconut.

Combine melted margarine, soft cream cheese and powdered sugar and vanilla. Drizzle over top of cake batter.

Bake 350 degrees for aprox. 25-30min or until done.

Recipe from Audrey Schepler

Pumpkin Cake

INGREDIENTS
1 yellow cake mix
1 stick oleo
1 egg
(Press in 9x13 pan and reserve 1 cup)

1 lg can spiced pie filling
4 eggs
1 can evaporated milk
(pour over cake mix crust)

Add 1/4 C sugar to reserved crumb mix and sprinkle over the top. Sprinkle cinnamon over pumpkin cake.

Bake 350 degrees for 50-55 min and serve with cool whip.

Recipe from Grandma Schepler

Cinnamon Butter

INGREDIENTS

1 cup (2 sticks) butter, softened

1/3 cup sweetened condensed milk (chilled)

1/2 teaspoon corn syrup

3/4 to 1 teaspoon cinnamon (to taste)

DIRECTIONS

Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.

Pumpkin Nut Bread

INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

DIRECTIONSPreheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Pumpkin Cheesecake

INGREDIENTS 2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

METHOD
Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Recipe from Eric Schepler