For the Cookies

• Preheat your oven to 200 C (400 F).
• In a large mixing bowl, cream together the shortening and sugar until smooth, then add orange juice, zest, and the egg.
• Sift together the flour, baking powder, baking soda, and salt (just put that all in a separate bowl and mix it). Now mix that into the wet ingredients. Mix well.
• Drop by teaspoonfuls onto an ungreased cookie sheet, and bake for 8-10 minutes. Remove from the oven and cool completely.

For the Glaze

• In a mixing bowl, add the Glaze ingredients. Beat together. If glaze is too runny, mix in more powdered sugar, if too thick, add more orange juice a few drops at a time.
• Drizzle glaze over the cooled cookies, enjoy.

• In a large mixing bowl, mix together the eggs, sugar, cinnamon, and oil.
• Preheat your oven to 180 C (350 F).
• Peel, core, and slice the apples. I use an apple corer/slicer, so peel an apple, use the corer/slicer, then slice each piece, add the pieces to the large mixing bowl and stir them in to prevent browning. Repeat for remaining apples.
• In another bowl, mix together the flour and baking soda. Slowly mix in the flour mixture into the large mixing bowl until the flour is well combined, highly recommended to use a large sturdy fork to do this.
• Pour the batter equally into two 9 inch round cake pans and bake for 55 minutes.
• Remove from the oven and allow to cool on a rack.
• To serve, place each cake on top of one another and serve with ice cream or whipped topping.

• First thing if not using canned pumpkin is to cook your pumpkin, I steam about 750 to 800 grams of fresh pumpkin until fork tender then peel and mash. Use any method you prefer to cook and mash the pumpkin. If you have a bit more than 2 cups, no problem, no one will complain 🙂
• Preheat your oven to 190 C (375 F).
• In a large mixing bowl, mix together the flour, baking soda, and salt.
• In another large mixing bowl, cream together the butter and sugars until smooth. Then beat in the egg, pumpkin, 2 tablespoons of fresh orange juice, and 1 tsp of grated peel. Mix well until smooth.
• Slowly add the flour and mix in until well combined. Stir in the nuts if using those.
• Drop by rounded tablespoons on an ungreased baking sheet and bake for 12-15 minutes or until the edges are set.
• Place the cookies onto a wire rack and cool completely.
• To make the icing, add the powdered sugar to a mixing bowl, and the remaining orange juice and peel, mix until smooth.
• Spread about 1/2 teaspoon of icing on each fully cooled cookie.

• Boil the sweet potatoes whole with skin on until fork tender, about 40 to 50 minutes. Cool them under running water and peel them.
• If you are using a bought crust, thaw that out. If making your own crust, go ahead and make while the sweet potatoes are cooking, then line a pie dish with the crust and set aside.
• Preheat your oven to 180 C (350 F).
• Place the sweet potatoes in a pot and using a potato masher, mash them up well. Add remaining ingredients except for obviously, the crust 🙂
• Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. As the pie cooks it will puff up then sink down as it cools, perfectly normal.
• Allow the pie to cool completely, break out the whipped topping, cut, serve, and enjoy.

Dish Size, Type, Temp, and Times

• 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
  10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
  8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
  9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
  8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
  8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
  9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
  11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.

Preparation

• First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
  
• Remove the seeds and using a large knife, cut the pumpkin into large pieces.
  
• Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
  
• Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
  
• Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
• You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
  
• Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
• Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
• Serve topped with whipped cream and enjoy.

• Add the cooked rice to a saucepan plus 1 1/2 cups milk, sugar, and salt. Cook on medium heat for 15 to 20 minutes until thick and creamy.
• Stir in remaining milk and raisins, and slowly stir in the egg, stirring constantly. Cook for 2 more minutes.
• Remove from heat and stir in the butter, vanilla, cinnamon, and nutmeg. Spoon into serving bowls and sprinkle with just a tiny pinch of cinnamon. Can be served warm or cold.