Shared Recipes From Country Home Friends

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Submitted By Joyce from Pennsylvania

PUMPKIN JUICE

About 2 cups of chopped pumpkin chunks
2 cups of apple juice
1/2 to 1 cup of pineapple juice
cinnamon, ginger, nutmeg, all-spice
2-3 tsp. of honey

Squeeze chopped pumpkin chunks through cheesecloth or use a juicer. Pour the pumpkin juice , apple juice, and pineapple juice (recommend to start off with 1/2 cup pineapple juice first) into a blender. Add honey - start with 2 tsp. first, then add more if needed, blend thoroughly. Add spices, a little at a time - you can always add more if needed. Chill or serve with ice.

Submitted by Joyce from Pennsylvania

PUMPKIN PASTIES

2 eggs, slightly beaten
3/4 cup sugar
1 lb can pumpkin or 2 cups fresh roasted pumpkin in the oven then pressed though strainer
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cup evaporated milk (1 can)
1/2 tsp. all spice
sugar cookie dough
confectioners sugar

Mix all ingredients but the last two, mix well. Use the sugar cookie dough to line muffin pan to look like cookie cups. Fill each cup with pumpkin filling. Bake at 375 for 45 to 50 minutes or until pumpkin filling is done. Let cool then sprinkle with confectioners sugar.

Hint: For those who don't want to make filling from scratch, you can use a can of easy pie filling and follow instructions on the can. You can also buy refrigerated cookie dough at the store instaed of making your own.

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