Gretchen's icing

Ingredients:
1 cup minus 2T of powdered sugar
1/4 cup heavy whipping cream.
1/2 tsp vanilla

Directions:
Beat until smooth and spreadable.

Source: Gretchen

Vanilla Buttercream Frosting

Prep: 5 min
Makes 16 servings, about 2 cups

Ingredients:

3 cups powdered sugar
1/3 cup stick margarine or butter, softened (not vegetable oil spreads)
1 1/2 teaspoons vanilla
1 to 2 tbsps milk

Directions:

1. Mix powdered sugar and margarine in medium bowl. Stir in vanilla and milk.
2. Beat until smooth and spreadable. Frosts one 13x9 inch cake or fills and frosts one 8- or 9-inch two layer cake.

Source: Betty Crocker

Mom's icing

Ingredients:
2 egg whites beaten
1/4 Tsp. Cream of Tartar
Dash of salt
2 Tsp vanilla

3 Cups Powdered sugar

Directions:

Stir eggs, cream of tartar and salt until stiff. Add vanilla then gradually beat in powdered sugar until peaks form.

Sugar Cut Out Cookies

Ingredients
8 cups of flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 2/3 cups of butter
4 cups sugar
4 eggs beaten
8 tbsp milk
2 tsp vanilla
2 tsp lemon extract

Directions
Sift flour, baking powder, baking soda and salt.
Cream butter and sugar in bowl.
Blend with sugar and butter and add dry ingredients.
Chill for 2 hours.
Roll to 1.8 in thick on floured board
Bake on ungreased pan at 375 degrees for 10-12 minutes.

Source: Bill and Kathy

Audrey's Pumpkin Pie

Serves: 8

Ingredients:

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) 100% canned pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9 inch (4-cup volume) deep-dish pie shell

Directions:

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

Pour into pie shell. (I use premade pie crusts)

Bake in preheated 425 F. oven for 15 minutes. Reduce heat to 350 F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Notes:

Do not freeze pie. It will cause the crust to separate from the filling.

1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it will taste a little different.

Source: Grandma Audrey