1 1/2 Cups Powdered Sugar

1 Cup (2 sticks) Butter or Margarine (softened)

1/4 Cup Skim Milk

1 tsp Vanilla

1/2 tsp Almond Extract (optional)

2  1/2 Cups Flour

1 Tsp Cream of Tartar

1 tsp Baking Soda

Mix ingredients together.  Refrigerate dowgh 2 – 3 hours.  Cut or form cokkies.  Bake on cookie sheet at 350 degrees for 8 – 10 minutes.

1/2 cup cold milk

1 package (6-serving size) vanilla flavor instant pudding & pie filling

1 tsp pumpkin pie spice (may substitute 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves in place of pumpkin pie spice)

1 cup canned pumpkin

2 1/2 cups frozen non-dairy whipped topping, thawed

1 Graham Pie Crust (i.e. Keebler Ready Crust)

In large bowl beat milk, pudding mix and spice with wire wisk for 1 minute.  (Mixture will be thick.)  Whisk in pumpkin.  Stir in whipped topping.  Spread in crust.  Refrigerate at least 2 hours or until set.  Garnish as desired.  Store in refrigerator.

1 egg= 1Tbsp baking powder, 1 tsp baking soda 1 tablespoon flour 2 tablespoons water (whisk together until smooth and add to recipe)

1 egg= 1 Tbsp milled flax seed, 3 Tbsp water (this one seems to work well to keep baked goods from falling apart)

Applesauce or vanilla Yogurt can also be used in recipes that call for 1 egg, I use 1/4 cup of each.   

Duncan Hines Moist Cake Mix

6 oz of vanilla yogurt

water as called for on the box

2 tablespoons vegetable oil

equivalent to 2 eggs from EnerG egg replacer (optional)

Follow the directions on the box for cupcakes.  Bake with a slightly longer baking time until toothpick inserted in center of cupcake comes out clean.  Cupcakes are recommended over cakes, because the cake tends to break apart easier.  This is the standard cupcake that we take to all birthday parties.