"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Dessert Recipe

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This recipe for Pumpkin Dessert, by , is from The Oostenink Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mynie Oostenink Kooiker


To make bottom layer

1 yellow cake mix

1/2 cup melted oleo

1 egg

To make top layer

2 eggs

2/3 cup milk

1 1-lb can pumpkin

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger


1 cup reserved cake mix

1/4 cup sugar

1/4 cup oleo

1 tsp cinnamon

1 few nuts

Remove one cup of dry cake mix and set aside. Add eggs and melted oleo to remaining cake mix. Press into a greased 9 x 13 pan. Beat eggs, add milk and remaining ingredients. When smooth pour over bottom layer. Topping - Mix together reserved cake mix, 1/4 cup sugar, 1/4 cup oleo, 1 tsp cinnamon. Top with a few nuts. Bake at 350 for 45 minutes.




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