ALMOND BARS Caroline Bochman, Tyndall SD CORN CASSEROLE Donna Phillips 2 eggs, beaten 1 stick butter ( melted) 1 box Jiffy Corn Muffin mix 8 oz sour cream 1 (16oz) can whole kernel corn, drained 1 (16oz) can creamed corn Mix all together. Bake in a greased 9x13 pan or a big casserole dish at 350 degrees for 45 minutes. PUMPKIN ANGEL FOOD CAKE Kayleen Ehresmann 1 cup cooked or canned pumpkin 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp ground ginger 1 (16oz) package of one-step angel food cake mix In large bowl, combine the pumpkin, vanilla and spices. Set aside. In another bowl, prepare cake mix according to package directions. Fold 1/4 of the batter into pumpkin mixture. Gently fold in the remaining batter. Spoon into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack. Cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with whipped topping and sprinkle with cinnamon if desired. Serves 14. FESTIVE STRAWBERRY COO Carol Sue Roozen 1 can eagle brand milk 1 lb. coconut (cut fine) 1 Tblsp Red Sugar 1/4 pound almonds ground fine 1 tsp vanilla or almond extract 1 (6oz) package of strawberry jello (set aside 2 oz.) Mix together and let stand in the refrigerator for at least one hour. Then shape into strawberry shapes and roll in remaining 2 oz. of jello. Lay on waxed paper until set. Then pipe green leaves or place sliced almonds in green food coloring until desired color. Press into strawberries. These keep well and are so pretty with your tray of other holiday sweets. 28 n HERVOICE NOVEMBER/DECEMBER 2011 Crust: 2 cup flour 1/2 cup shortening 1/2 cup butter Mix like a pie crust. Add 3 T cold water. Divide into 2 halves to use for top and bottom crusts. Filling: 4 egg yolks 2 c sugar 6 Tblsp milk 4 tsp almond extract 8 Tblsp flour dash of salt. Beat filling together. In a 9x13 pan, put 1/2 of the dough on the bottom and a 1/2 inch up the sides. Spread filling over dough. Roll out 2nd half of dough and put over top of filling. Brush with milk and sprinkle with sugar. Bake at 300 degrees for 45 minutes. Cool completely and cut into small bars. Serves about 24. PINEAPPLE DROP COOKIES Carolyn Cappel, Yankton, SD 1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla 2 c sifted flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 8oz can crushed pineapple, well drained (save juice for icing) Pineapple Icing: 1 1/2 cups powdered sugar 2 Tblsp soft butter 3 Tblsp pineapple juice Cream butter and sugar. Add eggs and vanilla. Sift dry ingredients; add to butter mixture. Add pineapple. Drop from teaspoons onto ungreased cookie sheet. Bake 10 minutes at 350 degrees. Frost cookies.