Ruth’s Food

Take your squash and cut in half lengthwise. Since these can be hard to cut, I stick the tip of the blade in the center, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take your squash and cut in half. Since these can be hard to cut, I stick the tip of the blade in the top alongside the stem, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take your squash and cut in half. Since these can be hard to cut, I stick the tip of the blade in the top alongside the stem, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Pie Crust - Only use 1/2 this recipe for this pie. Other 1/2 can be stored in refrigerator for about 1 week.

Roll pie crust out and place in your pie pan.

Take your bread and cut into 1 inch slices. I usually use a mixture of white and wheat bread, sometimes add rye if I have it on hand. You can use any thing you like even buns. Save your stale bread, everything works in this recipe. Put cut bread into a large bowl.

Heat oven to 350 degrees. Generously grease and lightly flour fluted tube pan or bread pan. In a large bowl, cream together sugar and butter until light and fluffy. Add vanilla and eggs one at a time, beating until well blended after each addition. Combine flour, baking powder, salt and orange peel; add alternately with sour cream, beating well after each addition. Pour into prepared pan.

Heat oven to 350 degrees. Grease and flour 2 round pans or 13x9 pan. Prepare cake mix as directed on package, except substitute pineapple for the water. Stir shredded coconut and rum flavoring into the batter. Pour into pans. Bake as directed. Cool 10 minutes. Remove from pans and cool completely. Fill and frost with Cool Whip. Sprinkle with toasted coconut. Keep refrigerated.

Combine margarine, sugar and vanilla in a large mixing bowl. Cream until light and fluffy. Add eggs; beat well. Combine flour, baking powder and salt; add alternately with milk, beating until smooth. Stir in mini chips. Pour into a greased and floured Bundt pan or a 10 inch tube pan.

Bake at 350 degrees for 1 hour until done. Cool completely; remove from pan. Glaze.

Cake:
Cream margarine, vanilla and sugar well; beat in eggs. Sift together flour, baking powder and salt; beat in alternately with milk. Pour into a 9 inch round pan. Bake at 350 degrees for 30 minutes, or until done. Cool 10 minutes; remove from pan.

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporate milk.

Pour into prepared pie shell.

Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack for two hours. Serve immediately or refrigerate.