4 C chopped green tomatoes, washed
1 ½ C granulated sugar
2 TBS brown sugar
1 tsp cinnamon
dash of black pepper
½ tsp cloves
¼ tsp Allspice
1/8 tsp nutmeg
2 TBS butter or margarine
1 TBS Watkins vanilla
2 ½ - 3 TBS cornstarch
1 C water

Combine all ingredients in a saucepan and cook until tomatoes are tender. Pour 2 pints of tomato mixer into an unbaked piecrust, cover with a top crust. Seal and crimp the edges. Bake at 375 degrees until golden brown.

Diabetic Pumpkin Pie

15 oz. canned pumpkin
1 1/3 C Equal
12 - 14 oz. evaporated milk
dash of salt
1 egg
1 tsp cinnamon
(you can substitute 1 tsp pumpkin pie spice or a dash of nutmeg)

Heat the evaporated milk in a saucepan. Do not scald. Mix the pumpkin, salt, egg and cinnamon in a bowl. When the milk is warm, spoon a small amount into the bowl of pumpkin and stir. This will keep the egg from cooking. Next, pour the remaining milk slowly into the pumpkin mixture. The last thing you do is stir in the Equal (or your choice of sweetener). The reason you add the sweetener last is so that it doesn't get cooked too much, causing it to loose its flavor.

Pour into an unbaked piecrust and bake at 375 to 400 degrees for 30 - 35 minutes, depending on how hot your oven is.

Regular Pumpkin Pie

15 oz. canned pumpkin
1 1/3 C sugar
12 - 14 oz. evaporated milk
dash of salt
1 egg
1 tsp cinnamon
(you can substitute 1 tsp pumpkin pie spice or a dash of nutmeg)

Heat the evaporated milk in a saucepan. Do not scald. Mix the pumpkin, sugar, salt, egg and cinnamon in a bowl. When the milk is warm, spoon a small amount into the bowl of pumpkin and stir. This will keep the egg from cooking. Next, pour the remaining milk slowly into the pumpkin mixture.

Pour into an unbaked piecrust and bake at 375 to 400 degrees for 30 - 35 minutes, depending on how hot your oven is.

Take one biscuit; tear it in half so that you have a top and bottom. Flatten each a little bit by pulling the edges to make a thinner round of dough. Place a couple of spoonfuls of fruit pie filling in the center. Pinch edges securely together and poke a couple of steam holes in the top.

Pour a little oil in a pie tin or bowl. In another pie tin or bowl, sprinkle brown sugar. Take your fruit pocket, dip both sides in a little oil, and then lay it in the brown sugar. Place the pocket on a cookie sheet and bake according to the directions on the biscuit can.

If you'd like, drizzle it with a little bit of glaze (mixture of powdered sugar and milk) or sprinkle with powdered sugar.

Other ideas for the Biscuit Pockets

1. Stretch out the dough to cover a hot dog.
2. Make wimpy pockets;
3. Stack a slice of cheese and tomato with diced onions and green peppers, adding any Italian spices you like.
4. Use your imagination, filling it with your favorite ingredients.