Recipe comes from Stephanie Phelps.

Ingredients
4 heaping cups grated apple (or summer squash)
2 cups chopped walnuts
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 eggs
3/4 cup vegetable oil

Grease and flour 2 9-inch cake rounds and preheat oven to 350 degrees.

Mix shredded apples with sugar and spices.

Add eggs and oil, and stir well.

Mix in flour and nuts; stir until blended, and pour into prepared pans.

Bake at 350 degrees for 1 hour (or until knife inserted in center comes out clean).

Makes about 8 dozen

These cookies are not the plain, boring, flavorless sugar cookie you find in the store; these are soft and delicious, with just a hint of spice. Try them plain, decorate them with frosting, or just top them with a sprinkling of brown sugar before you bake them.

Ingredients
2 1/2 cups granulated sugar
2 cups shortening
2 teaspoons nutmeg
2 teaspoons salt
3 eggs
2 cups sour milk or buttermilk
2 teaspoons baking soda
5 – 7 cups flour

Directions
In large bowl, cream together sugar and shortening. Stir in salt and nutmeg and mix well. Then add eggs, milk and baking soda, and slowly add in about 5 cups of flour to thicken.

Roll out dough, cut into shapes, and bake in 400 F oven for 8 – 10 minutes, or until edges are pale golden brown.

Servings: Makes about 24 bars

Ingredients
1 cup flour
1/4 cup packed brown sugar
1/2 tsp salt (this can be left out)
1/2 cup (1 stick) butter, cut into small pieces
1 cup lemon curd, chilled

Directions
Stir together flour, sugar and salt. Using pastry cutter, cut in butter until mixture resembles coarse crumbs. Knead dough with hands until it comes together.

Press dough into an 8×8 inch baking pan. Bake in a 350 degree oven for about 20 minutes, until lightly brown at the edges.

Let the shortbread cool completely, then spread chilled lemon curd over the top. Place in refrigerator to set (overnight is best, but if you’re pressed for time, an hour or two will do).

Cut into 24 bars, and serve. Store remainder (if there are any) in a covered container in the refrigerator.

Makes 36
Original recipe here

Ingredients:
1 2/3 cup flour
1⁄4 teaspoon baking powder
1 teaspoon baking soda
1⁄2 tablespoon cinnamon
1⁄4 teaspoon nutmeg
1/3 cup butter (room temperature)
1 1/3 cup sugar
2 large eggs (or 1/2 cup egg substitute)
1 tablespoon vanilla
1⁄2 cup water
1 cup canned pumpkin (make sure it’s plain pumpkin and not spiced)
1⁄2 cup chocolate chips

Directions

Preheat oven to 350º.

Stir together butter, sugar, and vanilla. Add pumpkin, water, vanilla, and all dry ingredients. Add chocolate chips last.

Pour into lightly greased 10×15 jelly roll pan. Bake 25 – 35 minutes.

Let cool, then cut into pieces and serve.

SERVINGS | 64 pieces
SOURCE: Unknown

Ingredients
1 (14 oz) can sweetened condensed milk
1 (12 oz) package semisweet chocolate chips
1/3 cup peanut butter
1 Tbsp light corn syrup
1 tsp vanilla extract

Instructions
Combine milk, chocolate, peanut butter and corn syrup in saucepan. Cook over low heat until chocolate is melted, stirring constantly.

Remove from heat; stir in vanilla.

Pour into well-greased 8″x8″ pan. Cover and chill at least 2 hours, until firm

Cut into pieces. Store in refrigerator.

SERVINGS | 6
SOURCE: Recipe from here

Ingredients
1 (small) box fat free, sugar free instant pudding mix
20 oz frozen fruit
1/2 cup powdered sugar
2 cups soy milk

Instructions
Mix all ingredients together in a blender until smooth. Pour into container and freeze until desired consistancy (20 minutes will produce consistancy of soft serve ice cream).

Comments
We’ve made this with vanilla pudding and peaches, and with chocolate pudding and cherries (I could not even taste the cherries). This is so easy, and delicious, and tastes far richer than the ingredients would make you think.

SERVINGS | Depends on how squeamish people are
SOURCE: Unknown

Ingredients
1 spice cake mix, made according to box directions
1 white cake mix, made according to box directions
1 (small) package vanilla pudding, made according to box directions
1 package vanilla (white) sandwich cookies)
Tootsie rolls
Green food coloring
Small litterbox (or appropriately sized pan)
New litter scoop (or flat metal spatula – the kind with holes)

Instructions
Make the spice cake, white cake, and pudding all according to box directions.

Crush entire package of vanilla sandwich cookies into small pieces.

Crumble cooled cakes and mix them with the pudding and 3/4 of the crushed cookies.

To the reserved 1/4 crushed cookies, stir in a few drops of green food coloring. It doesn’t take very much. The green is supposed to resemble the chlorophyl bits they used to put in non-scoopable litters, for odor control.

Place cake/cookie/pudding mix in clean litterbox. The lumpier it looks, the better.

Unwrap a few tootsie rolls and put on a plate; microwave for about 5 seconds – just until warm and pliable. Shape appropriately and then have fun. I recommend burying a few in the cake/pudding mix, or artfully gathering a few together in a little clump in one corner. If you are feeling particularly artistic, you could nuke a few for a few more seconds, and then drape them over one side of the box.

Sprinkle the green cookie crumbs over the top of the cake/pudding/tootsie roll concoction. Serve with litter scoop.

Alternate ingredients (depends how ‘realistic’ you want this to be):

• Small glops of chocolate or butterscotch pudding
• Roll the warm tootsie rolls in a few sesame seeds (looks like tapeworms)
• Coil some cooked spaghetti in one corner (roundworms)
• Anything else your imagination can come up with