1 : lb Box confectioner's sugar
6 : tb Butter or margarine
1/4 : c Milk
1/2 : ts Salt
1 : ts Vanilla
1/4 : To 1/2 cup cocoa, depending
-on : -on how rich you want it
1/2 : c Butter /margerine
2 : c Sugar
1/2 : c Milk
5 : 6 Tbls. Cocoa powder
2 : ts Vanilla
2 : 3 cups oats
1 : c Shreaded coconut.
1 : /2 c Granulated sugar
6 : tb Milk
6 : tb Oleo
1 : ts Vanilla
6 : oz Semisweet chocolate chips
1 : tb Dry yeast
1 : ts Salt
3/4 : c Warm water
4 : lg Garlic cloves, pressed
2 : 1/ c White flour
1 : cn Pillsbury pizza crust
2 : tb Olive oil
3 : ts Dried parsley flakes
3 : ts Garlic; chopped
Black : Black pepper to taste
0: Sift together flour, baking powder, salt and cinnamon; set aside
1: Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed
2: Beat in egg
3: Combine pumpkin and milk in small bowl
4: Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition
5: Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full
6: Bake in 350 degree F
7: oven 20 minutes or until golden brown
8: Serve hot with butter and homemade jam
9: