Preheat oven to 350°

 Ingredients:

2 Cups All-Purpose Flour
1 1/8 Cups Sugar
2 tsp. Baking Soda
2 tsp. Cinnamon
1/4 tsp. Salt

 2 Cups Grated Carrots
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1/2 Cup Coconut (Angel Flake)
1 Apple - Cored, Peeled, Grated

 3 Eggs, Beaten
1 Cup Mazola
2 tsp. Vanilla

• In a large bowl, sift together: flour, sugar, soda, cinnamon and salt.
   
• Stir in grated carrots, raisins, chopped pecans, coconut and grated apple.
   
• In a bowl, beat eggs and then add Mazola and vanilla.
   
• Stir flour mixture until just combined and then spoon into well-oiled muffin tins.
   
• Bake for 15 minutes or until top of muffins spring back when touched. 
   
• Let cool 5 minutes; then turn out on rack to cool completely

Preheat oven to 350°

 Coffee Cake: 

 2 Pkg (8 oz) Refrig. Crescent Rolls

1 Pkg (8oz) Cream Cheese, Soft

1/4  Cup Powdered Sugar

1 Egg

1/2  tsp. Vanilla Extract

1 Can (21 oz) Cherry Pie Filling

 Glaze:   

 1/2  Cup  Powdered Sugar
2-3 tsp. Milk

• Unroll crescent rolls; separate into 16 triangles, reserving 4 triangles for decoration. 
   
• On baking sheet, arrange 12 triangles in a circle or oval with wide ends toward the outside edges of pan and points towards the center. (Points will not meet.) Roll dough to a 14 inch circle, pressing seams together to seal.
   
• In mixing bowl, whisk cream cheese, powdered sugar, egg and vanilla until blended. 
   
• Spread cream cheese mixture over dough to within 1/2 inch of edge. Top with pie filling.  (Note:  Can use Blackberry filling in place of Cherry).
   
• Cut each remaining dough triangle into thirds, starting at the wide end and cutting lengthwise to the point.
   
• Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges.  
   
• Bake 25-30 minutes or until golden brown.
   
• For glaze, mix powdered sugar and milk until smooth, drizzle over coffee cake.  Cut coffee cake into wedges, serve warm.

Serves: 12 -15  slices

Ingredients:

1 lb. Venison Cubed Steak
1 Family-size Can Cream of Mushroom Soup
2 tsp. Olive Oil
1 Medium Chopped Onion
1 Cup All-Purpose Flour
Salt, Pepper and Garlic Powder to Taste

• Sauté chopped onion in butter.
   
• Mix the flour, salt, pepper and garlic powder in small bowl. Dredge venison cubed steaks in flour mixture and coat both sides. 
   
• Add 2 tsp. olive oil to onions and butter in skillet and fry venison steaks on each side just until browned. 
   
• In crock pot, empty entire can of mushroom soup and 1 1/2 cans water and stir  well.  Add the onions and browned venison cubed steaks to soup mixture. 
   
• Cook on low heat for 6-8 hours or high heat for 4-6 hours. 

Serve over a bed of white rice, buttered noodles
or mashed potatoes.

Preheat Oven to 325°

 Ingredients:

2 Grated Yams
1 1/2 Cup Milk
1 Stick Margarine
4 Eggs
2 Cups Sugar
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
1/2 tsp. Cloves

• In a sauce pan, heat milk & stick  margarine on low heat until melted.
   
• Add sugar, nutmeg, cloves & cinnamon to the milk mixture.
   
• Beat eggs until fluffy with a fork and add to milk mixture.  Stir constantly until the mixture thickens ( DO NOT BOIL!)
   
• Grate yams into buttered casserole dish.  Pour thickened milk mixture over yams.  (Note:  Baking dish should hold 12 cups.)
   
• Place casserole dish on foil covered cookie sheet (to avoid messy clean up).
   
• Bake at 325° for 2 hours