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PUMPKIN SQUARES 1 i cup butter or margarine l cup sugar a cup brown sugar packed 2 eggs oz canned pumpkin 1 cup all purpose flour l cinnamon nutmeg ginger 1 baking powder bakingsoda l tsp salt Cream butter and sugar together Beat in sugar then eggs 1 at a time Slowly beat in pumpkin Add remaining in Stir Scrape into greased inch pan Bake at 350 degree for about minutes until an inserted toothpick comes out clean Cool then frost with Cream Cheese Icing CREAM oz cream cheese soften cup butter or margarine ltsp vanilla 2 cups icing sugar Beat cream cheese butter and vanilla until smooth Beat in icing sugar a little at a time Spread over Pumpkin Squares I COOKIES cups flour ltsp tsp salt cinnamon cup butter softened cup Cnsco shortening 3 cup packed brown sugar 2 eggs cup water ltsp almond extract cups rolled oats About 23 cup of your favorite seedless jam Mix flour baking soda salt and cinnamon set aside In large bowl cream butter shortening and sugars until light and fluffy Beat in eggs water and extract mixtures will look curdled Stir in flour mixture and oats until well blended Drop by rounded teaspoonfuls apart on cookie sheet With back of spoon or finger make dent in centre of dough Pill each with teaspoon jam and top with additional level teaspoon dough Bake in preheated oven 1012 minute Removn cookies to racks to cool MAes about Mclaughlin Georgetown St St ONI- S 1 vinegar 1 cup milk flour 3 tbsp sugar salt tsp 13 tup shortening cup seedless raisins 1 egg yolk beaten sugar Stir vinegar info milk set aside Combine flour sugar salt and baking soda in a mixing bowl stir well to blend Cut in shortening until mixture resembles coarse crumbs Stir in raisins Add milk mixture to dry ingredients all at once and stir with a fork until all ingredients are moisten Turn out on a lightl floured work surface and knead gtntly about 20 times Plate dough on an ungreased cookie sheet Pat into a inch thi circle tut into wedges but do not separate Brush with egg and sprinkle sugar on top Bake in preheated degree oven 12 to 15 minutes or until done I- Georgetown 1 cup lung sugar I Shortbread Base cup butter cups four tustard cupsugar cup flour 1 cups milk ltsp lemon rind grated ltsp vanilla Raspberries and raspberries ltbsp cornstarch 1 cup orange juice cup red currant jelly Blend base ingredients to make a soft dough Pat into a 10 quiche or fluted p in Prick well Bake 350 degrees F oven for 15 commutes I el cool Mix egg yolks sugar and flour in a heavy saucepan Blend in milk Cook stirring until mixture thickens and boils Remove from heat add lemon rind and vanilla Cool slighly and spread filling in flan shell Spre id raspberries over custard Cook glaze in over medium htat until thick and clear Spoon over raspberries thill Speers Georgetown APPI This isfanlyeasy and keeps well always gets rives 1 cup butler cup shortening 1 cup sugar J eggs cup flour ltbsp baking powder bakmgoda salt 1 cup sour cream extract 1 tsp vanilla TOPPING 1 cup sugar or marc 1 cinnamon lor tot isle 5applespecled cored chopped into chunks Cream butter and shortening Beat in sugar then eggs one at a lime beating well after each Sift flour biking powder baking soda salt Mix sour cream almond and vanilla Add flour mixture to egg mixture with sour cream Combine lopping ingredients Pour half the batter its quite stiff into greased tube pan Add ing then last half of batter lope with last bit of topping Marble the batter with a knife the more you do the more the apple is mixed In Bake at 350 degree for minutes but watch it after minutes Variation Instead of sour cream I often use buttermilk powder added to the dry ingredients and water with the wet or cup powder for each tup water Thelma INN 2 cups brow sugar 1 cup margarine or butter cups flour 2 eggs reserve l egg white 1 baking powder tsp 2 Cream butter Add dry ingredients Beat eggs slightly the to the dough Knead dough Press dough into a cookie sheet with hands Mix the one egg white with I of iter with a fork and spread on top of dough for mins at degrees Cool slightly and into squares I Roiiel Georgetown t AND PINI- MUFFINS l cups flour 23 cup salad oil l cup sugar 2 eggs ltsp baking 1 cup grated raw carrot 1 baking sod tsp cinnamon tsp salt l vanilla cup crushed pineapple and juice Blend on low speed of mixer till moist Beat 2 minutes at medium speed rill muffin tins full Bake 325 degrees 20 to minutes Mora Croft Georgetown