by Lillian Dellow and Brenda Jaynes
    If you like pumpkin pie, you’ll love this dessert, and it’s much easier than rolling out pie crusts!

    15oz can pumpkin

    12oz can evaporated milk

    3 large eggs

    1½ cups sugar

    1 tsp cinnamon

    ½ tsp salt

    1 box yellow cake mix

    ½ cup chopped pecans

    2 sticks melted butter

    1. Pre-heat oven to 350°F. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt and pour into a greased 9 x 13-inch baking pan.

    2. Sprinkle cake mix over the mixture, then sprinkle pecans over that. Drizzle melted butter over all.

    3. Bake for 50 to 55 minutes until golden brown. Cool in the pan on a rack, then chill before cutting into squares. Serve with whipped cream or vanilla ice cream.


    From Stickley: In Good Taste Cookbook,
    third edition


    by Cindy Manning

    4 cups apples, pared and sliced

    ¼ cup orange juice

    1 cup sugar

    ¾ cup flour, sifted

    1 tsp ground cinnamon

    ¼ tsp ground nutmeg

    Dash of salt

    1/3 cup butter

    Whipped cream

    1. Preheat oven to 375°F. Mound apples in buttered pie plate; pour orange juice over them and set aside.

    2. Combine sugar, flour, spices, and salt in a medium bowl. Cut butter into the sugar mixture until crumbly, then sprinkle over the apples.

    3. Bake for 45 minutes or until apples are tender and topping is crisp. Serve warm with whipped cream. Makes 4 to 6 servings.

    From Stickley: In Good Taste Cookbook,
    third edition


    by Dave Smith

    1 cup shortening

    1 cup sifted confectioners’ sugar

    1 egg

    1½ tsp almond extract

    1 tsp vanilla extract

    2½ cups flour

    1 tsp salt

    Red food coloring

    ½ cup candy cane, crushed

    ½ cup sugar

    1. Preheat oven to 375°F. Combine shortening, confectioners’ sugar, egg, and almond and vanilla extracts in a large bowl. Add flour and salt and mix.

    2. Divide dough into two halves. Add red food coloring to one half of the dough.

    3. Roll lengths of red and plain dough on a lightly floured board. Twist together and shape into candy canes.

    4. Bake cookies for 9 minutes on ungreased cookie sheet until lightly browned. Meanwhile, combine the crushed candy cane and sugar. Sprinkle over the finished cookies while they’re still warm.

    From Stickley: In Good Taste Cookbook,
    third edition


    by Aminy Audi

    1 package phyllo dough

    ¼ pound unsalted butter, melted

    1½ pounds walnuts, coarsely chopped

    ½ cup sugar


    1½ cups sugar

    1 tablespoon lemon juice

    1/3 cup water

    1 teaspoon rose water

    1. Preheat oven to 350°F. Add sugar to walnuts and mix.

    2. Brush one sheet of phyllo dough with melted butter. Place 3 more sheets of dough over the first one, buttering each sheet one at a time. Spread 3 tablespoons of chopped walnut mixture across bottom of sheet, starting lengthwise one inch away from edge. Roll up 4 sheets together around walnut mixture, creating a firm tight roll. Place on a buttered cookie sheet. Repeat procedure until all dough is used up.

    3. Brush rolls with butter and, using a bread knife, cut diagonally into one-inch pieces. Bake for approximately 25 minutes or until golden brown.

    4. Make the syrup by dissolving sugar in water. Stir over medium heat until it comes to a boil. Add lemon juice and let simmer for about 10 minutes, then add rose water.

    5. Remove baklawa from oven and pour syrup over every piece.


    While working with phyllo dough keep it covered with a lightly dampened cloth to prevent it from drying.

    Baklawa may be partially baked and frozen.

    From Stickley: In Good Taste Cookbook,
    third edition