1 deep dish 9” pie shell
4 eggs
3/4 c. granulated sugar
1 ¾ c (15 oz. can mashed pumpkin
½ t. salt
1 ½ c. evaporated milk (12 oz. can)
1 t. cinnamon
½ t. ea. ginger and cloves

Combine sugar and spices.  Beat eggs in a large bowl.  Add sugar mixture, then pumpkin and milk.  Stir well. Pour into prepared pie shell and bake in pre-heated 425 degree oven 15 minutes.  Reduce heat to 350 and bake 40 to 50 minutes or until knife inserted near the center comes out clean.  Cool on wire rack. (I find the crust browns better on the bottom if the pie is cooked on lower rack.)

6 c. milk
¼ t. salt
1 c. long grain rice
2 t. vanilla
½ c. sugar
½ t. nutmeg
2 T. butter
Combine first five ingredients and simmer until tiny bubbles form around the edges.  Simmer 1 hour.  Stir in vanilla.  Sprinkle with nutmeg.  Refrigerate.

2 c. flour
½ c. cooking oil
1 t. salt
½ c. cold milk

Mix flour and salt.  Pour oil and milk into one measuring cup but do not stir.  Pour liquid into flour and mix well.  Press into a ball and cut in half & flatten slightly.  Roll between 2 pieces of waxed paper.  Peel off one piece and place over pie pan.  Peel off second piece of waxed paper.  Fit into pie pan without stretching.

Sift:
2 c. flour
4 t. baking powder
1¼ t. salt
1 T. sugar

Cut in:
3 or 4 T. butter

Add:
¾ c. rich milk or cream. 

Knead quickly on floured board and roll dough thin.  Cut with about a 2 inch cutter.  Put one biscuit on greased baking sheet, butter the top and place another thin biscuit on top.  Repeat with all the dough.  Bake about 10 minutes in 400 degree oven. 
Slice berries and toss gently with sugar—about 2 T. for each cup of fruit or to taste.
To assemble:  Break warm biscuit apart:  place bottom in individual serving bowl, cover with berries.  Place top of biscuit on and spoon on more berries.  Top with whipped cream.

Set out:
1 ½ c. sieved cooked sweet potatoes

Scald:
1 ½ c. milk

Add to potatoes:
2 T. melted butter

Add a mixture of:
½ c. brown sugar
1 t. cinnamon
½ t. ea. ginger, nutmeg, cloves and salt

Beat well and add 2 beaten eggs and the scalded milk
Pour into 9” uncooked pie shell
Bake at 450 degrees 10 minutes.  Reduce heat to 350 degrees and bake 30 to 35 minutes or until silver knife comes out clean when inserted near the center. Cool.  Serve with whipped cream.

(Jerry has mentioned this so many times, I know it has to be good.)
1 ¼ c. sugar
3 egg yolks
½ c. cocoa
3 Tbsp. margarine
1/3 c. corn starch
1 ½ tea. vanilla extract
¼ tea. salt
1 baked 9” pie shell
3 cups milk

Combine sugar, cocoa, cornstarch and salt in a heavy sauce pan.  Mix well to remove lumps.  Gradually add milk, stirring until blended.  Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.  Boil 1 minute then remove from heat.  Beat egg yolks until thick.  Gradually stir about ¼ of hot mixture into yolks then return to pot.  Cook 2 more minutes.  Stir in margarine and vanilla and pour mixture into cooked pie shell. Chill and serve with whipped cream.

Scald:
2 c. milk

Blend together and gradually add to milk stirring until blended:
1 c. sugar
1 T. flour
¼ tea. salt

Stirring constantly, cook mixture over direct heat 5 minutes.
Remove from heat and stir about 3 T. of hot mixture into: 3 Egg yolks slightly beaten

Immediately stir into hot mixture in top of double boiler.  Set over simmering water and cook, stirring constantly, about 10 minutes, or until mixture coats a silver spoon.  Remove and cool. 

Stir in:
2 cups cream
2 t. vanilla

Pour into an electric or hand ice cream churn.  Pack with ice and salt and proceed according to churn directions.
(For banana ice cream, add ¼ c. sugar, 1 c. banana pulp and 1/3 c. lemon juice.)