Pumpkin Pie

My sister perfected this recipe over years of Thanksgivings. Store-bought doesn't compare! (The only store bought that comes close though is Costco though ;) )

·       ¾ cup sugar

·       ½ tsp. salt

·       1 tsp. ground cinnamon

·       ½ tsp. ground nutmeg

·       ¼ tsp. allspice

·       2 large eggs

·       1 (16 oz.) can pumpkin

·       1 can evaporated milk

·       1 tsp. vanilla

·       1 unbaked 9 or 10-in. deep-dish pie shell

Preheat oven to 425°. Combine all ingredients until thoroughly mixed, then pour filling into pie crust. Put aluminum foil around edges of crust to keep it from burning and bake 15 min. Then reduce temperature to 350° for 45 min., or until knife inserted in center of pie comes out clean (could be much longer than 45 min. You just have to keep checking every several minutes after that point). Note: If filling is too much for the pie dish you use, pour extra filling into another appropriately-sized dish and bake as a custard.

Jones Prize-Winning Carrot Cake

This cake sold for top dollar every year at our ward girl's camp dessert auction fundraisers!! Makes good cupcakes as well!

Cake:

·       2 cups all-purpose flour

·       2 cups sugar

·       1 cup oil

·       3 cups grated carrots

·       4 eggs

·       2 tsp. cinnamon

·       1 ½ tsp. salt

·       1 ½ tsp. baking soda

Frosting:

·       1 box confectioner’s sugar (3 ¾ cups)

·       ¾ stick butter, softened

·       1 (8 oz.) pkg. cream cheese, softened

·       ¾ cups chopped pecans

·       ½ cup shredded coconut

·       1 tsp. vanilla

Cake: Preheat oven to 325°. Combine dry ingredients. Add oil; mix well. Stir in eggs one at a time, mixing well with each addition. Stir in carrots. Grease and flour cake pans. For 3 (8-in.) cake pans, bake 25 min. For 2 (9-in.) cake pans, bake 30 min.

Frosting: Mix sugar, butter, cream cheese, and vanilla until smooth. Stir in pecans and coconut. Add between layers and on top of cake.