PHONE NUMBER: 1-888-732-3768 OR 641-732-3768
FAX NUMBER: 1-641-732-3250
WE WILL BE CLOSED THURSDAY, NOVEMBER 28TH 2013 FOR THE
STARTING ON NOVEMBER 30, 2013 WE WILL BE CLOSING ON
SATURDAYS FOR THE WINTER SEASON. PLEASE MAKE
YOUR PLANS ACCORDINGLY. THANK YOU.
24 squares graham crackers, crushed ½ cup milk
1/3 cup sugar ½ tsp. Salt
½ cup butter, melted 1 Tbsp. Cinnamon
2 eggs, beaten dash of nutmeg
¾ cup sugar 1 envelope plain gelatin
8 oz. Cream cheese, softened ¼ cup cold water
2 cups (1 small can) pumpkin 3 egg whites
3 egg yolks ¼ cup sugar
½ cup sugar 12 oz. Tub Cool Whip
Preheat oven 350 degrees. Mix graham crackers, 1/3 cup sugar, and melted butter and press in a 9 X 12 pan. Beat together 2 eggs, ¾ cup sugar and cream cheese and pour over crust. Bake 20 minutes. In a medium-large sauce pan, cook pumpkin, egg yolks, ½ cup sugar, milk, salt, cinnamon, and nutmeg until mixture thickens. Remove from heat and add gelatin dissolved in cold water. Cool. Beat egg whites, ¼ cup sugar and fold into pumpkin mixture. Pour over cooled crust. Top with whipped cream. Store in refrigerator.
OFFICE PHONE NUMBER-641-732-3768
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