Pumpkin Angel Food Cake

1 can pumpkin (16 oz? --one of the smaller cans)
Angel Food Cake Mix (1-step mix)
1 tsp pumpkin pie spice
1 cup water

Add everything to the angel food cake mix at the same time.  Mix and bake according to instructions on angel food cake box.  This is super easy and it's SO GOOD!!! It will come out with the same texture you expect from an angel food cake but mixes the pumpkin taste in with the awesome angel food cake flavor :)

APPLE & BANANA MUFFINS

2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup shortening
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/4 cup buttermilk - can make by adding 1/4 tsp. vinegar to regular milk
1 cup ripe bananas, mashed
2 apples, peeled, cored and shredded

Preheat oven to 375 degrees.  Grease and flour 24 muffin cups, or use paper liners.  Sift together the flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla and buttermilk.  Beat in the flour mixture, mixing just until incorporated.  Fold in the mashed bananas and shredded apples.  Fill each muffin cup half full.

Bake in over for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
 Yield: 24 cupcakes.

Rhubarb Custard Pie

4 cups chopped rhubarb -- 1/4 to 1/2 inch size pieces

2 Tbs. Melted Butter
1 cup Sugar
1/4 cup Flour
3 Eggs

Mix 4 above ingredients.  Put rhubarb into bottom pie crust.  Pour mixture evenly over rhubarb.  Add top crust.
Bake @ 450F for 10 minutes, then @ 375F for 30-35 minutes or until top is golden brown.
Serve chilled.

Note:  Robin's pie crust is great for this recipe.