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12 oz. pitted prunes 12 oz. dried apricots


2 tsp. cinnamon


20 oz. pineapple chunks – undrained


Hot Fruit Compote - Jia Johnson 21 oz. cherry pie filling ½ c. cooking sherry


1⁄3 c. sugar


11 oz. can mandarin oranges, undrained


Place prunes and apricots in 9 x 13 dish. Combine remaining ingredients, spoon over dried fruit. Bake uncovered at 325 degrees for 1 ½ hours.


[\ Pumpkin Roll - Anita Bryant 3 eggs ¾ c. sugar 2/3 c. pumpkin


[\ Dressing - Lori Bryan


1⁄3 c. butter 2 eggs, beaten Black pepper to taste 1 tsp. poultry seasoning 1¼ c. chicken stock


cornmeal, 1 egg, milk and oil. Stir ur into well-greased 8 inch square and crumble cornbread into a 2 nd celery in butter; set aside. Add seasoning to the cornbread. Stir


stock and stir. Pour into a well- degrees for 30 minutes until well


[\ Monkey Bread - Brad Kendrick


¾ c. sugar 2 tsp. ground cinnamon 4 (1.5 oz.) cans refrigerated biscuits ½ c. butter or margarine, melted ¾ c. packed brown sugar


Grease or spray a 12 cup bundt cake pan. Mix sugar and cinnamon in 1 gallon bag. Cut biscuits into quarters. Shake


quarters in bag to coat; place in pan. Mix butter and brown sugar, pour over biscuits pieces. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down. Serve warm.


1 tsp. lemon juice ¾ c. flour


2 tsp. cinnamon


FILLING: 1 c. powdered sugar 8 oz. cream cheese


4 T butter 1 tsp. vanilla


Beat eggs 5 minutes. Add sugar. Gradually add pumpkin and lemon juice. Beat at slow speed. Combine. Combine dry ingredients together and fold into egg mixture. Spread into greased and floured cookie sheet. Sprinkle with chopped pecans and bake at 375 degrees for 15 minute. Turn out onto towel immediately and roll. While cake is cooling, prepare filling. Filling: Unroll cake by removing towel. As you do, gently spread with filling. Re-roll and chill a few hours. Slice and serve.


1 tsp ginger ½ tsp. nutmeg


1 tsp. baking powder ½ tsp. salt


1 c. chopped pecans


4 lg. baking potatoes 2⁄3 c. butter ¾ tsp. salt 6 c. milk


¼ c. thinly sliced green onions


Baked Potato Soup - Hilary Pound 2⁄3 c. flour


¼ tsp. pepper 1 c. sour cream


10 bacon strips,cooked and crumbled


1 c. shredded cheese


Bake potatoes at 350 degrees for 65 to 75 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk, Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.


[\


Best Chocolate Sheet Cake Ever - Tonia Allred


2 c. flour 2 c. sugar ¼ tsp. salt


4 heaping T. cocoa 2 sticks butter


1 c. boiling water ½ c. buttermilk


2 whole beaten eggs 1 tsp. baking soda 1 tsp. vanilla


Frosting ½ c. finely chopped pecans 1 tsp. vanilla 1 ¾ stick butter 6 T milk


1 lb. (minus ½ c.) powdered sugar


In a mixing bowl, combine flour, sugar and salt. In a saucepan, melt butter, add cocoa and stir. Add boiling water and allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool. Combine buttermilk, beaten eggs, baking soda and vanilla. Stir into butter/ chocolate mixture. Pour into a sheet cake pan and bake at 350 degrees for 20 minutes. While cake is baking make the icing. Melt butter in a saucepan, add cocoa, and stir to combine then turn off heat. Add the milk, vanilla and powdered sugar and stir. Add pecans, stir, and pour over warm cake.


inside•your•co-op | 9


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