Raspberry Salad Dressing

Honey Dressing

2/3 cup sugar
1 t. dry mustard
1 t. paprika
¼ t. salt
1 t. celery salt
Mix above in a blender
Add & blend:
1/3 cup honey
1/3 cup vinegar
1 T. lemon juice
1 t. chopped onion
Add while blender is running:
1 cup salad oil

Yields 2 cups.  Refrigerate

Pumpkin Pie Squares

1 cup flour
½ cup quick oats
½ cup brown sugar
½ cup butter

Mix above ingredients until crumbly.  Press into an ungreased 13 X 9 inch pan.
Bake 350 degree oven for 15 minutes.

2 cups pumpkin
1 (13.5 oz.) can evaporated milk
2 eggs
¾ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves

Mix these ingredients and beat well.  Pour over crust.
Bake an additional 20 minutes.

½ cup chopped pecans
½ cup brown sugar
2 tablespoons butter

Mix well, sovaldi sprinkle on top.  Bake a final 15-20 min.

Cool in pan.  Yields 2 dozen 2 inch squares.

Raspberry Salad Dressing

1 cup plain yogurt
½ cup raspberries
1 T. red wine vinegar or raspberry vinegar
2 t. white sugar

In a blender, thumb combine the yogurt, raspberries, vinegar and sugar.
Blend until smooth and refrigerate until chilled.