I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion

Pumpkin Spice Cake

1 cup light brown sugar, packed
4 tablespoons light corn oil spread
1 cup solid pumpkin pack (not mix)
1/2 8 ounce package egg substitute
1/2 cup lowfat milk (2%)
1 tablespoon vanilla
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
confectioner’s sugar for garnish

Preheat oven to 350F
Mix brown sugar and oil spread until smooth at high speed
Beat in pumpkin, egg, milk, and vanilla at medium speed
Add flour, soda, cinnamon, baking powder, salt, and allspice at low speed
Pour into a 13x9 dish, bake 25-30 minutes, checking with toothpick.

The ripest peach is highest on the tree

Wash Day Peach Cobbler

1 16 ounce can of fruit
1 cup flour
1 cup sugar
1 cup milk
2 teaspoons baking powder
1 dash salt
1 stick margarine
1/4 cup sugar


Preheat oven to 400F
In a medium saucepan with medium heat, cook fruit til boiling, set aside.
In a medium mixing bowl, combine flour, 1 cup sugar, milk, baking powder, and salt.
In a 2 quart casserole, melt margarine, pour batter over butter, add hot fruit. Do not stir.
Sprinkle 1/4 sugar over casserole.
Bake at 400F for 20-30 minutes.