Friday, October 21, 2016


1 cup butter, softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 5/8 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans
1 tbsp powdered sugar for dusting

Preheat oven to 350 degrees.
Grease and flour a 9-inch bundt pan; set aside.

In a large mixing bowl, cream butter and sugar together until light and fluffy; beat in the eggs, one at a time.
Stir in the sour cream and vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt; stir into the batter just until blended. Gently fold in the blueberries.

Transfer half the batter to the prepared bundt pan.

In a small bowl, combine the brown sugar, cinnamon, and pecans; sprinkle half the mixture over the batter in the pan. Spoon the remaining batter over the cinnamon mixture then sprinkle the remaining cinnamon mixture over the second layer of batter. Using a knife or a thin spatula, swirl the cinnamon mixture into the batter.

Bake at 350 degrees for 55-60 minutes or until a knife inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack. Invert onto a cake plate and tap bottom and sides of pan to remove the cake. Just before serving, dust with the powdered sugar.

Yield: 12 servings

Notes: If using frozen blueberries, baking time may need to be expanded by a few minutes.
Do not over beat the batter. When this recipe says stir, it means stir - do not beat. And just until blended means exactly that. As soon as the dry ingredients are moistened, that is enough.
This is a delicious old recipe.

Note: File Photo

Thursday, October 20, 2016


2 medium apples, cored, pared, sliced
1 tbsp lemon juice
1/2 cup + 2 tbsp biscuit baking mix (such as Bisquick)
1 can (14-oz) sweetened condensed milk
1 1/2 cups water
3 eggs
1/4 cup butter, softened
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Crumb topping- recipe below

Preheat oven to 350 degrees.
Lightly butter a 10-inch pie plate; set aside.

In a bowl, toss the apples with the lemon juice then toss mixture with the 2 tablespoons biscuit mix. Arrange mixture in the prepared pie plate.

In a blender, combine the 1/2 cup biscuit mix, milk, water, eggs, butter, vanilla, cinnamon and nutmeg; blend on low speed for 3 minutes then allow to stand for 5 minutes. Pour the mixture over the apples. Top with the Crumb Topping and bake 35 minutes or until golden brown. Cool before cutting to serve.

Serve with ice cream or whipped cream, if desired.

Crumb Topping:
1/2 cup biscuit mix
1/2 cup firmly packed brown sugar
1/4 cup cold butter
1/2 cup chopped walnuts or pecans

In a small bowl, combine the biscuit mix and brown sugar; cut in the cold butter until crumbly. Stir in the nuts and sprinkle mixture over the pie filling.

Note: Leftovers of this pie should be refrigerated.

Note: File Photo

Wednesday, October 19, 2016


1 9-inch unbaked pie shell
1 lb sweet potatoes, cooked and peeled
1/4 cup butter
1 can (14-oz) sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
Pecan topping (recipe below)

Preheat oven to 350 degrees.

In a large mixer bowl, beat the hot sweet potatoes with the butter until smooth. Add the milk, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour mixture into the pastry shell and bake at 350 degrees for 30 minutes. Remove from oven and spoon the following topping evenly over the top.

Pecan Topping:
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar
1 tbsp butter, melted
1/2 tsp maple flavoring
1 cup coarsely chopped pecans

Place all ingredients except pecans in a mixer bowl and mix together well. Stir in the pecans. Spoon mixture evenly over the top of the hot pie. Return to oven and bake another 20-25 minutes or until golden brown.

Garnish pie with whipped cream, if desired, when serving.

Note: File Photo

Tuesday, October 18, 2016


This is a recipe from an old Country Woman magazine.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 5 cups all-purpose flour
  • 2/3 cup maple syrup
  • 2 tablespoons butter
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.

Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.

Place eight rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm. 

Yield: 20 servings.


THIS is a tasty apple cake from our friends at King Arthur flour.


  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 2/3 cups granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
  • 2 large eggs
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
  • 1 cup diced toasted walnuts or pecans


  • 7 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 1/4 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor
  1. Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
  2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
  3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
  5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
  6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
  7. Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
  8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
  9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
  10. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
  11. Yield: about 2 dozen servings.

Monday, October 17, 2016


1 (9-inch) unbaked pie shell
2 pounds ( approximately 6 cups) apples, cored, peeled, sliced thin
1/2 cup + 2 tbsp white whole-wheat flour
1/2 cup pure maple syrup
2 tbsp butter, melted
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/3 cup cold butter
1/2 cup sliced or slivered almonds

Place oven rack in lowest position and preheat oven to 400 degrees.

In a large bowl, combine the apple slices and the 2 tablespoons of flour. Combine the syrup and melted butter; pour over apples and mix together well. Transfer apples to the unbaked pie shell.

In a medium bowl, combine the remaining 1/2 cup flour, brown sugar, and cinnamon; cut in cold butter until crumbly. Toss in the nuts and sprinkle mixture over the apples.  Bake 10 minutes then reduce the oven temperature to 375 degrees and bake another 35 minutes or until a golden brown.

Cool slightly before cutting to serve. This pie is delicious served warm.

Note: File Photo

Saturday, October 15, 2016


1 can (14-oz) sweetened condensed milk
1 baked 9-inch pie shell
4-5 medium apples, peeled, sliced
1/2 to 1 cup chopped pecans (amount based on your preference)

Remove label from can of milk; place can in crock pot and cover with hot water. Cook on low 8 hours or overnight. The milk will turn to caramel.

After milk is caramelized, arrange apple slices in the prepared pie shell.

Carefully open milk can (it may spew) and pour the caramel over the apple slices. Sprinkle the chopped pecans over all. Refrigerate until ready to serve.

Note: This us a file photo

Friday, October 14, 2016


3 sticks butter, slightly softened
3 cups sugar
5 eggs
3 cups flour
2 tbsp lemon extract
3/4 cup 7up

Preheat oven to 325 degrees.
Grease and flour a bundt pan; set aside.

Cream together the butter and sugar; add eggs one at a time, beating after each. Add the flour, extract and 7up. Pour batter into the prepared bundt pan and bake at 325 degrees for 1 hour.

Allow to cool up to 5 minutes before turning out on a wire rack to cool completely.

Make a simple powdered sugar glaze, if desired or serve plain as a great pound cake.

Note: File Photo

Thursday, October 13, 2016


1 cup orange juice
1 cup sugar, divided
4 tsp grated orange peel
1 pkg (12-oz) fresh or frozen cranberries, thawed
2 tbsp butter
2 tbsp maple syrup
2 tbsp honey
5 medium-size tart apples, peeled, cut into 1/2-inch slices
2 tbsp quick-cooking tapioca

Preheat oven to 400 degrees.
Grease a 9x13-inch baking dish; set aside.

In a saucepan, combine juice, 3/4 cup of the sugar, and orange peel; stir to mix well. Bring to a boil; reduce heat and simmer uncovered for 5 minutes while stirring occasionally. Add the cranberries and continue to simmer until the cranberries pop, approximately 8-10 minutes.

Melt butter in a large saucepan; stir in the syrup, honey, and remaining 1/4 cup sugar. Add the apples and cook over medium heat 5 minutes. Remove from the heat. Stir in the cranberry mixture. Sprinkle tapioca over all and mix gently. Let mixture stand 15 minutes. Make topping during this time.

Transfer to the prepared baking dish.

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup cold butter
3 tbsp almond paste
1 cup toasted slivered almonds

Combine flour, sugar, cinnamon and nutmeg in a bowl. Cut in the butter and almond paste until mixture resembles coarse crumbs. Sprinkle evenly over the cranberry/apple mixture.

Bake at 400 degrees 15-20 minutes until bubbly around edges.

Note: File Photo

Wednesday, October 12, 2016


1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees.
Grease four 5 3/4 x 3 x 2-inch mini loaf pans; set aside.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each.

Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in the cranberry sauce and blueberries.

Pour batter evenly into the prepared baking pans and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean.

Remove from oven and cool 10 minutes before removing from pans to cool completely on wire rack.

Note: File Photo