Thanksgiving

Pumpkin Cake (Diabetic)
Carrot Cake recipe from an egg carton
Saugus, California 1980

1 cup Sugar (original recipe 2 cups)
1/3 cup Agave
2 cup Flour 1 cup white, 1 cup white wheat
1 tsp Salt
2 tsp Pumpkin Pie spice
2 tsp Baking Soda
1lg carton Egg Beaters
3/4 cup Salad Oil
2 cup Cooked Pumpkin Puree

Pre-heat oven 350 degrees
Grease two round cake pans
Mix all dry ingredients and sift
Beat pumpkin, eggs and oil together
Add dry ingredients and mix well

Icing
1 pkg reduced fat cream cheese
2 sticks lowfat margarine (promise)
splenda to taste (doesn't take much)

Since this icing did not have bulk from the powdered sugar normally used I piped rossettes onto the cake - this covered the cake without being a think heavy layer

the cake was dense and moist - almost like pie without the crust - due to the extra eggs? did not need much icing - could even be served with some whip cream instead fo icing as it is so much like pie.

Derby Pie


1/2 c. butter, softened (promise)
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. plus 1 tbsp. flour
6 oz. pkg. semi-sweet chocolate chips
1.5 c peacans (use more next time?)
1 unbaked pie shell

Cream butter and sugar. Beat in eggs and vanilla. Add flour
and blend until smooth. Stir in chocolate chips and nuts. Pour into unbaked pie shell. Bake in a preheated
325 degree oven for 60 minutes or until center is set and
top is golden. Cool at least 1/2 hour before serving, but
is best while still warm.
I reheated it before serving.