Deer Repellant
 
1 gallon water
3 eggs
1 cup hot sauce
½ cup Murphy's oil soap
 
Mix well with blender, strain through fine mesh sieve, shake before spraying on
plants every 3-4 weeks.  Does not need to be resprayed after rain.

Harvest Pumpkin Dip
 
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
 Apple and pear slices
 
Directions:  In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth.  Serve with fruit.  Refrigerate leftovers.  Yield: 3-1/2 cups.
 
Nutritional Facts: 1 serving (2 tablespoons) equals 71 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 25 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.
 
Originally published as Harvest Pumpkin Dip in Taste of Home October/November 2004, p5

Carrot Cake
 
Bake 350 F for 70 minutes
 
2 cups shredded carrots
1 cup chopped walnuts
2 cups flour
1 cup raisons
¾ cup canola oil
4 eggs
1 cup sugar
1 cup brown sugar
1//2 cup coconut
2 teas soda
1/2 teas salt
2 teas cinnamon
 
Line tube pan with waxed paper or use baking spray
Blend oil, sugars, eggs one at a time
Sift  flour, soda, salt and cinnamon and add to mixture
Mix carrots, nuts, coconut by hand into batter
Pour into tube pan and bake 70 minutes at 350 F
Cool and frost with cream cheese
 
Cream Cheese Frosting
6 tbsp butter
1 teas vanilla extract
1 cup powered sugar
8 oz cream cheese
Soften ingredients and beat together