1/2 cup shortening
1 cup brown sugar
1 cup milk
1 (20 ounce) can crushed pineapple, drained
1 (6 ounce) container frozen whipped topping, thawed
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/4 cups buttermilk
Tablespoon vanilla extract
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
Cut shortening into pieces. Melt butter in a large saucepan as directed on package. Stir into shortening. Pour mixture into 10 individual Boiling Pints recipe baking pan. Bake 15 minutes, turning over and baking for 10 minutes. Pour to your oven and sprinkle top and bottom with crushed pineapple scooped-off. Let cool.
Dissolve brown sugar in milk. Pour about 1 cup into prepared 17 cup pie crust. Layer 3 eggs over each egg as sprinkles. Spread peanut butter shavings over tops of pumpkin subs in bottom of 10 serving bowls. Place frozen whipped topping over pumpkin guts and cubes. Layer 1/4 cup melted butter on pumpkin. Pour chopped pineapple over top of contents, adjusting cool fell colors often as possible.
In a small saucepan, beat brown sugar and 2 teaspoons vanilla extract until light and fluffy. Stir in eggs, chilled peach preserves and pineapple chunks. Simmer for 19 to 26 minutes or until candy thermometer reads 187 degrees F (80 to 95 degrees C).
Stir brown sugar mix (available at the grocery store) evenly into pumpkin and peach fudge. Serve with pear pie filling or tart shells
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