Turtle Pumpkin Pie

I haven't tried this yet, but it looks good!

1/4 cup plus 2 TBSP caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1/2 cup plus 2 TBSP chopped pecans divided
2 pkg (3.4 oz each) Vanilla Flavored instant pudding
1 Cup Milk
1 Cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1 1/2 cups cool whip; spoon into crust.
Refrigerate one hour. Top with remaining cool whip, caramel topping and nuts just before serving.

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Kneaders Sugar Cookies

2 Cups Butter
2 1/4 Cups Sugar

4 Large Eggs
1 Cup Milk

7 3/4 Cups Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp lemon flavor
1/2 tsp salt
1/4 tsp nutmeg
1 TBSP honey

1. Cream together butter and sugar until fluffy
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8" thick.
7. Bake at 325° for 10-12 minutes or until just teh edges barely start to change colors.

Makes approx. 4 dozen

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Apricot Cake with Lemon Cream Cheese Filling

Again, I haven't tried this one. I just don't want to lose it. It's from the book "The Cake Doctor Returns."

Preheat Oven to 350°.

For the Filling
1 medium-size lemon
1 package (8 ounces) cream cheese, at room temperature
1/2 cup granulated sugar
1 cup sweetened flaked coconut

For the Cake:

Vegetable oil spray, for misting the pan
Flour for dusting the pan
1 package plain yellow or vanilla cake mix
1 cup apricot nectar
4 tbsp (1/2 stick) butter, melted
3 large eggs

1. Make the filling: Rinse and pat the lemon dry with paper towels. Grate enough zest to measure 1 tsp. Cut the lemon in half and squeeze the juice into a medium-sized bowl; you will need 2 Tbsp. Add the cream cheese, granulated sugar, lemon zest and coconut in the mixing bowl. Beat with an electric mixer on low speed until the ingredients are just combined, 1 minutes. Set the bowl aside.

2. Make the Cake: Place in the cake mix, 1 cup of apricot nectar, melted butter, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl if needed. The batter should look thick and well combined. Pour the batter into a bundt pan, smoothing the top with a rubber spatula. Spoon the filling on top of the batter, making sure it does not touch the edges of the pan, then place the pan in the oven.

3. Bake the cake until the top springs back with lightly pressed with a finger, 50-55 minutes. Transfer the bundt pan to a wire rack and let cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer.

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Apricot Coconut

Okay, I haven't even tried this one yet, I just want to make sure I don't lose the recipe because it looks good.

Preheat oven to 350°

1 1/2 cups apricot jam
1 cup flaked coconut
1/4 cup butter, melted
1 package white cake mix
3 eggs
2/3 cups apricot nectar
2/3 cups water
1/3 cups vegetable oil

In a bowl, combine jam, coconut and melted butter. Mix well. Spread evenly in prepared pan.

Inn a large mixer bowl, combine cake mix, eggs, nectar, water and oil. Beat on medium speed for 2 minutes. Pour batter over jam mixture. Bake for 35 to 45 minutes or until tester inserted in the center comes out clean. Let cool in pan for 30 minutes, then turn upside-down onto a large serving plate.

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