The England Leeds Mission Birthday Cookies

1c. brown sugar
1c. white sugar
1c butter/or margarine
2 large eggs
1t. vanilla
1t. Baking powder
1t. Baking Soda
1/3t salt
3c. Quick oats
2c. flour
1c. chocolate chips
1c. coconut

Mix sugars, butter, eggs and vanilla until creamy. Add dry ingredients. Mix well, stir in choc. chips, coconut. Form large mounts with ice cream scoop onto greased cookie sheet. Bake 350 for 8-10 min. Allow to partially cool on sheet before removing
ENJOY

Deep Dish Peach Cobbler

1/2 Stick butter
1/2c. sugar
4c. fresh peaches, peeled and slices
melt the butter in pan. Combine peaches and sugar (set aside)
if using canned peaches, drain juice and don't ADD extra sugar

3/4c. flour
3/4c. milk
1/2t. salt
1c. sugar
2t. baking powder

Pour batter over butter and pour fruit on top DO NOT STIR! Bake at 350 for 1 hour

Mom Milne Cinamon Buns

1. Grease Bundt Pan or sue a 9x13 pan

2. Add 18 Freezer Buns (1/2 package) cooked (NOT INSTANT) Butterscotch pudding & 1 1/4t Cinnamon

3. Mix 1/3c. melted butter and 1/3c. brown sugar pour on top

4. Cover w/towel and let rise over night

5. Bake @ 325 for 30 minutes
*remove from pan by turning over as soon as it comes out of the oven

Linda's Pumpkin Pie from Scratch

2 Egg slightly beaten
1 1/2c. pumpkin
3/4c. sugar
1/2t salt
1t. cinnamon
1/2t. ginger
1/4t. cloves
1 2/3c (1 can) evaporated milk

Mix in order given. Pour into pie shell. Bake425 for 15 min. Reduce to 350 cook for 45 more minutes (20-30 minutes if shallow pan) Done when knife comes out clean

Scoop out seeds and cut up pumpkin
Bake at 375 for one hour or until soft. (I peel off top and bottom and sides) Scoot out pumpkin. Puree in blender and strain in sifter overnight. Measure out
ANY PUMPKIN WILL DO

Chocolate Eclair Cake

1 box of Graham Crackers
2sm boxes instant french vanilla pudding
8 oz cool whip
3c. milk

Line a 9x13 pan with graham crackers. Mix together pudding, milk and cool whip. Spread half of the pudding mixture over crackers. Add another layer of crackers. Pour the rest of the pudding mixture on that. Add another layer of crackers on top. Refrigerate over night. In the morning make the frosting

Frosting
2pkg Nestle choc-o-bake
2Tb soft butter
2 Tb white corn syrup (Karo)
3Tb Milk
1t vanilla
Mix well and spread over cake. Refrigerate an additional 3-4 hours