5-Step Pumpkin Crisp. Preheat oven to 350 degrees. Combine 15 ounce can of pumpkin,1 cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whipped cream.
(For roll-out chocolate cookies) The End-All for Chocolate Cookies Recipe: 1 cup butter 1/4 cup shortening 1 1/2 cups granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon salt 3/4 teaspoon baking powder 2/3 cup cocoa 3 or 3 1/2 cups flour Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8" thick.) *** If you find that the dough has cracks in it when you try to roll it - don't freak out. It's okay. Just knead it for a minute and it will be ever so smooth and wonderful. -add black food coloring to dough for black cookies -Yield: apx. 60 2 1/2" square cookies at 3/8" thick