Warm bacon spinach salad

Hard boil and slice 3 eggs.

Fry 6 pieces bacon until crispy and remove to paper towel.

Reserve 3 Tbsp grease in separate dish.

Fry one red onion in bacon grease until caramelized, remove. Fry 1 carton mushrooms in remaining juices until nice and brown. Add 3 Tbsp red wine vinegar to reserved grease, mix in 2 tsp sugar, 1 tsp dijon mustard and dash of salt. Warm if necessary.

Toss 8 oz (3 large handfuls) of fresh spinach with mushrooms, onions, boiled eggs and salad dressing. Serve warm.

Pumpkin Pie

1 can evaporated milk

2 eggs

3/4 c brown sugar

1/2 t cinnamon, ginger, nutmeg, salt

2 c. pumpkin

bake at 400 for 40 minutes. Fills 2 pie shells.

Coconut Cookies

1/3 c. flour

2 1/2 c coconut

1/4 tsp salt

2/3 c sugar

3 egg whites

1/4 t vanilla

1/4 t almond extract

Mix all and bake 15 minutes at 350. Can drizzle melted chocolate over when done.

Banana Loaf

3 bananas

2 T lemon juice

1/4 c applesauce

1/2 c sugar

2 c. whole wheat flour

3/4 t baking powder

3/4 t soda

1/2 t salt

dash of cinnamon and nutmeg

Bake at 350 for 50 minutes, makes one loaf.

Basic Whole Wheat Bread

3 3/4 c. hot water

1 c. olive oil

1 c. honey

8 c. whole wheat flour

Mix and soak for at least an hour

In separate bowl combine:

6 c. whole wheat flour (or 4 whole wheat, 2 white)

1 Tbsp salt

2 Tbsp egg substitute (Ener-G) - or add 2 eggs to above mixture

4 Tbsp dough enhancer

In separate bowl mix a dab of honey to 1 c. warm water and 4 Tbsp yeast

When yeast is ready mix dry ingredients and yeast to first mixture. Knead WELL for about 15 minutes or until dough becomes elastic.

Let rise until double, punch down. Rise again and then punch down into 5 loaves. Let rise in pans and bake for 30 minutes at 350. Butter tops when they come out of the oven.

Pumpkin Roll

3 eggs - beat well first

1 c. sugar

1 t lemon juice

2 t cinnamon

1/2 t ginger

1 t nutmeg

2/3 c. pumpkin

3/4 c. flour

1 t baking powder

1/2 t salt

Mix and bake at 375 for 15 minutes in a greased and floured jelly roll pan

Turn out onto a floured towel (I use powdered sugar) and roll up. Chill in fridge completely before filling.

Filling:

8 oz cream cheese

1 c. powdered sugar

1 c. nuts (optional)

1/4 c. butter

1/2 t vanilla

Lemon Meringue Pie

Mix together:

1 Cup Sugar

2 T flour

3 T corn starch

1/4 tsp salt

Stir in:

1 1/2 c. milk

1/2 c. lemon juice

Boil

add 2 T butter and remove from heat

Scoop 1/4 c. into 4 egg yolks, stir and add back into mixture low heat and cook to thicken.

Beat 4 egg whites and 1/2 t cream of tartar until stiff peaks form, add 6 T sugar

Spread over filled pie while hot and bake at 350 for 10-15 minutes until peaks are golden.

Chill and serve . . . the sooner the better.