Pumpkin Pie

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Grandma Greenwood's 7 layer bars

1 stick butter
1 C crushed graham crakers
1 12 oz package butterscotch chips
1 C coconut
1 12 oz package chocolate chips
1 C chopped nuts (optional)
1 C sweetened condensed milk

Melt butter in 9 x 13 pan in oven
Add ingredients in order listed
Bake in oven at 350 for 20 minutes
Let cool before cutting

Grandma Greenwood's 50 Dollar Fudge

18 oz chocolate chips
1/2 lb butter
8 oz marchmallow cream
2 C nuts (optional)
1 tsp vanilla
4 1/2 C granulated sugar
12 oz evaporated milk

Put the suga and evaporated milk into a lage sauce pan. Let it come to a rolling boil for 6 minutes. Pour over the other ingredients in a bowl and mix well. pour mixture into largest cookie sheet you have with an edge. refrigerate.

makes 5 lbs