SOUR CREAM LEMON PIE

1 cup sugar
1/4 cup cornstarch
1 1/4 cups milk
3 egg yolks, slightly beaten
1 tsp grated lemon rind
1/3 cup lemon juice
1/4 cup butter
1 cup sour cream
1 graham cracker pie crust
whipped cream

In a 2-quart saucepan, stir together the sugar and cornstarch. Gradually stir the milk into the sugar mixture until smooth. Stir in the egg yolks, using a whisk, and add the grated lemon rind and lemon juice. Stir to combine well. Add the butter. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute. Pour mixture into a large bowl and cover with plastic wrap. Refrigerate about 45 minutes until cool but not set. Fold in the sour cream; pour into the pie crust. Refrigerate for at least a couple of hours or until firm. Garnish with the whipped cream before serving.

 This is a Crisco photo.

BUTTERSCOTCH BROWNIES

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter
2 cups brown sugar, packed
2 eggs OR 1/2 cup egg substitute
1/2 tsp butter flavoring
1/2 tsp vanilla extract
1 cup chopped walnuts
powdered sugar, optional

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking powder, and salt.

Over low heat, melt the butter in a large saucepan. Add the brown sugar and mix until well blended. Add the eggs, mixing in well. Stir in the butter flavoring and vanilla extract. Add the flour mixture to the pan and mix well. Stir in the walnuts. Pour into a 9 x 13-inch pan that has been sprayed with nonstick cooking spray. Spread evenly in pan.

Bake at 350 degrees for 30 minutes or until the brownies pull away from the sides of the pan. Cool in the pan for about 10 minutes. Cut into squares while still warm. Dust with the powdered sugar, if desired.

Note: File Photo

BLUEBERRY-PINEAPPLE-SPICE DUMP CAKE

1 regular-size can crushed pineapple
2 cans blueberry pie filling
1 box spice cake mix
2 sticks margarine

In a 9 x 13-inch baking pan dump the pineapple and spread evenly.
Layer the blueberry pie filling over the pineapple and spread out evenly.
Dump the dry cake mix over the pie filling and spread out evenly.
Cut both sticks of margarine into small pats and place across the top of the cake mix.

Bake cake in a preheated 350 degree oven for 45 minutes.

This is a file photo of a very similar cake. This cake uses yellow cake mix while ours uses spice.

Both are good.

MINI-CHIP CUPCAKES

2 1/2 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
2 sticks butter, softened
1 1/2 cups sugar
2 tsp vanilla
4 eggs
1 cup milk
1 pkg (12-oz)semi-sweet mini chocolate chips, divided

Preheat oven to 375 degree oven.
Line 24 muffin cups with paper liners; set aside.

In a medium size bowl, combine the flour, baking powder, and salt; set aside.

In large mixer bowl,beat butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating after each addition. Blend the flour mixture into the egg mixture alternately with the milk. Stir in 3/4 cup of the mini chocolate chips. Spoon the batter into the prepared muffin cups.

Bake cupcakes around 20 minutes or until tops spring back when lightly touched with fingertip. Cool. Frost with the following chocolate frosting (or your favorite chocolate frosting). Sprinkle frosted cupcakes with the remaining mini chips.

FROSTING:
1cup semi-sweet Chocolate mini chips(saved from the above recipe)
1 stick butter, softened
2 1/2 cups powdered sugar
1/4 cup milk or cream
1 tsp vanilla

Melt chips a few seconds in microwave until they smooth when stirred.
In a small mixer bowl,beat butter and powdered sugar, milk, and vanilla with the melted chips.

 

Note: I did not have a picture of this cupcake so I got used this file photo.

CHOCOLATE ZUCCHINI CAKE

4 eggs
1 1/2 cups canola oil
3 cups sugar
3 cups grated zucchini
2 squares baking chocolate, melted
1 cup chopped nuts
3 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon


Preheat oven to 350 degrees.
Grease a tube or bundt pan and set aside.

In a large mixing bowl beat the eggs, canola oil, and sugar until well blended. Stir in the zucchini and the cooled melted chocolate; mix well. In a medium bowl stir the flour, salt, baking powder, baking soda, and cinnamon together to mix well. Add the flour mixture to the egg mixture, mixing well. Stir in the chopped nuts. Spoon the batter into prepared pan and bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan for several minutes before removing to a wire rack to continue cooling completely.

Note: This moist cake is delicious as is. You can, however, make a drizzle of powdered sugar, a tiny amount of milk and vanilla to drizzle over the top if you so desire.

Note: File photo

OVEN CARAMEL POPCORN

1 cup brown sugar
1/2 cup margarine
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda
3 quarts popped popcorn
1 cup peanuts

Preheat oven to 200 degrees. In a heavy saucepan bring the brown sugar, margarine, corn syrup and salt to a boil. Boil the mixture for 5 minutes. Remove mixture from the heat and add the baking soda, stirring well. Mix the peanuts and popcorn together in a large, heat-proof bowl. Pour the hot mixture over the peanuts and popcorn. Spread the mixture ina buttered 9 x 13-inch pan. Place in the preheated oven for one hour, stirring mixture every 15 minutes. Remove from the oven and spread on waxed paper to cool. Store in a covered container.

 Betty Crocker Photo

PUMPKIN MINI-CHEESECAKES

24 vanilla wafers
2 pkg (8-oz each) cream cheese, softened
3/4 cup sugar
2 eggs
2 cups pumpkin puree (or canned pumpkin)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
dash of salt
whipped cream,optional

Preheat oven to 350 degrees.

Line 24 muffin cups with paper liners. Place a vanilla wafer in the bottom of each liner.

In a large bowl cream the cream cheese and sugar together. Beat in the eggs, one at a time, beating well after each. Mix in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the mixture into the muffin cups filling each about 2/3 full. Bake at 350 degrees for 30 to 40 minutes until set. Cool cakes and refrigerate overnight.
When serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon, if desired.

Note: File Photo

CINNAMON ENHANCED LEMON CREME PIE

1 1/4 cups cinnamon graham cracker crumbs
1/4 cup butter melted
1 tbsp + 3/4 cup granulated sugar, divided
5 tbsp cornstarch
dash of salt
1 cup water
2/3 cup lowfat buttermilk
1/2 cup egg substitute (or 2 eggs)
1/2 cup lemon juice
2 tsp grated lemon peel
2 1/2 cups frozen whipped topping, thawed

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, melted butter, and 1 tablespoon of the sugar together in a small bowl, mixing well. Press the mixture onto the bottom an up the sides of a 9-inch pie pan coated with nonstick cooking spray. Bake for 8 to 10 minutes or until golden brown at 350 degrees. Allow to cool on a wire rack.

In a heavy saucepan, combine the cornstarch, salt, and 3/4 cup of sugar. Gradually stir in the water and buttermilk until smooth. Over medium heat, bring the mixture to a boil, cook, stirring for a couple of minutes until thickened. Remove from the heat. Stir a small amount of the hot filling into the egg substitute or eggs until well blended. Return egg mixture to the pan, stirring constantly. Bring to a gentle boil and cook, stirring, for another 2 minutes. Remove from the heat and stir in the lemon juice and lemon peel. Pour the filling into the crust. Cover and refrigerate for at least 4 hours. Just before serving cover the top of the pie with the whipped topping. Garnish with a mint sprig and a lemon slice in the center, if desired.

 

I do not have a picture of this pie so used this clipart for fun.

EXCELLENT SUGAR COOKIES & ICING

1/2 cup butter, softened
1/2 cup granulated sugar
1/8 tsp salt
1 egg
1 tbsp corn syrup
1 tbsp grated lemon peel
2 tsp vanilla extract
2 1/4 cups all-purpose flour

Beat the butter, sugar, and salt together in a large mixer bowl with mixer on medium high speed. Beat until the mixture is light and fluffy, approximately 3 to 4 minutes. Reduce the mixer speed to medium and add the egg, beating until egg is combined into the mixture. Beat in the corn syrup, lemon peel, and vanilla extract. Reduce speed again, to low this time. Add the half the flour at a time, mixing until well combined. Shape the dough into two equal disks and wrap each in plastic wrap. Refrigerate the wrapped dough for an hour.

Preheat oven to 350 degrees. Remove one disk from the refrigerator and roll out between two sheets of waxed pape to a quarter-inch thickness. Remove the top layer of waxed paper and cut into your favorite shapes using cookie cutters that have been lightly dipped in flour. Transfer cookies to an ungreased baking sheet and bake 10 to 12 minutes until light golden brown. Allow cookies to cool about a minute then transfer to a wire rack to cool completely. Repeat the process with the second disk of dough.

Decorate the cookies with the following icing, if desired.

1 lb powdered sugar
6 tbsp water
3 tbsp Just Whites*

In a large mixer bowl with the mixer at low speed, beat the Just Whites and powdered sugar. Add the water nd beat until blended. Increase the mixer speed to high and continue to beat for another 8 minutes or until thick and white. Remove any amount of icing you want to color to a small bowl or bowls. Add desired food color or colors and mix just until blended. Thin the remaining icing with additional teaspoons of water until the consistency resembles slightly whipped cream. Spead the thinned icing over the cookies and let dry completely. Transfer the colored icing to a pastry bag or bags, attach appropriate tips for decorating and decorate the cookies as desired.

*Just whites is found in the dairy aisle at major grocery stores. It is with the eggs.

This is a Food Network photo.

PUMPKIN SPICE DESSERT

1 cup biscuit and baking mix
1/2 cup quick cook oats
1/2 cup packed brown sugar
1/4 cup stick butter
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 can (13-oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup brown sugar, packed
2 tbsp stick butter

Preheat oven to 350 degrees.

In a small bowl cut together the biscuit and baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press the mixture onto the bottom of a 9 x 13 x 2-inch baking pan. Bake for 10 minutes at 350 degrees. Set aside to cool slightly.

In a medium mixing bowl beat the pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves together until well mixed. Pour pumpkin mixture over the baked mixture. Bake at 350 degrees for 20 minutes.

In a small bowl mix the chopped nuts, 1/2 cup brown sugar, and 2 tablespoons butter together until crumbly. Sprinkle the mixture over the pumpkin layer. Bake an additional 15 to 20 minutes. Cool completely before cutting to serve.

Note: Great served with ice cream or whipped cream, if desired.

 

Note: This Nestle photo is used for reference. It is almost

the same as this recipe.

ARKANSAS PLANTATION PIE

1 1/2 cups cooked or canned sweet potatoes, mashed
1/2 cup brown sugar
1 tsp cinnamon
1/3 tsp salt
3 eggs, separated
1 cup milk
2 tbsp butter, melted
1/2 cup chopped pecans
1 9 or 10-inch unbaked pastry shell
1 tbsp brown sugar

Preheat oven to 425 degrees.

In a mixing bowl combine the mashed sweet potatoes, one-half cup brown sugar, cinnamon, and salt. Beat the egg yolks and add to the mixture. Add the milk, butter, and pecans; mix together well. Pour the mixture into the unbaked pie shell. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 minutes.

During the last few minutes the pie is baking at 350 degrees, beat the egg whites until stiff but not dry. Add the tablespoon of brown sugar, beating well to dissolve into the egg whites. At the end of the above baking time, remove the pie from the oven and add the egg white meringue to the top of the pie being careful to go all the way to the crust and seal edges. Reduce heat to 325 degrees and bake pie an additional 20 minutes.

Sorry, I do not have a picture of this pie.

GLUTEN FREE CHOCOLATE COOKIES

I often have folks ask for gluten free desserts. I never make this as my health problems require gluten but I do have a few recipes. He is a chocolate cookie recipe you may want to try for the holidays if you or friends/family need to eat gluten-free desserts.

1 3/4 cups confectioners' sugar
1/2 cup cocoa powder (preferably Dutch processed)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped toasted pecans

Preheat oven to 300 degrees.
Line a large cookie sheet with parchment paper; set aside.

In a medium mixing bowl combine the confectioners' sugar with the cocoa, cornstarch, and salt. Gradually add in the egg whites, stirring with a spoon until mixture forms into a dough. The mixture should be thick enough that you can form it into small balls; if not add a little more confectioners' sugar and cocoa. Add the nuts and mix in well.

Form the dough into 15 equal size balls. Place balls on the parchment lined cookie sheet. Bake 15 to 19 minutes until balls are glossy and have a crackled appearance. Cool completely.

Per cookie: 110 calories, 16 g carbs, 1 g protein, 7 g fat, 45 mg sodium

NOTE: This is a file photo of a gluten-free chocolate cookie used for reference only.

This cookie does not appear to contain chopped nuts.

MOE BANDY'S WONDERFUL CHOCOLATE CAKE

Moe Bandy is a country music star as well as a former working cowboy. He graciously shared his recipe for this chocolate cake with his fans and other chocoholics.

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
2 sticks butter
4 tbsp cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

ICING:

1 stick butter
6 tbsp buttermilk
4 tbsp cocoa powder
1 box (1 lb) powdered sugar
1 cup chopped nuts
1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease a jelly-roll pan; set aside.

Into a large mixing bowl, sift together the flour, sugar, and baking soda; set aside.

In a medium saucepan over medium heat, combine the butter, cocoa, and water. Bring the mixture to a boil, stirring constantly. Pour the hot mixture over the dry ingredients in the bowl. Add the eggs, buttermilk and vanilla extract to the batter; mix together well. Pour into the prepared pan and bake in a 350 degree oven for 15 to 20 minutes until a toothpick inserted in center comes out clean.

To make the icing:

In a saucepan, combine the butter, buttermilk, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove from the heat and add the powdered sugar, chopped nuts, and vanilla extract. Mix together well and spread over the hot cake. Allow to cool before cutting to serve.

 Note: File Photo

MINI VANILLA CUPCAKES

1/2 cup butter, softened
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla
1/2 cup milk
1 1/3 cup all-purpose flour

Heat oven to 350 degrees. Line mini-muffin pans with paper liners, set aside. (Recipe makes 48 mini cupcakes but can be baked in shifts.)

In a large mixing bowl, using an electric mixer, beat together the butter, sugar, baking powder, and salt for one minute. Add the eggs, one at a time, beating after each addition. Mix the vanilla with the milk. Beat the flour into the mixture alternately with the milk/vanilla mixture. Beat just until blended. Drop one tablespoon of batter into each prepared mini-muffin tin.

Bake at 350 degrees for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack approximately 5 minutes before removing from pan to wire rack to cool completely.

Frost with your favorite icing.

Note: File Photo

PUMPKIN MUFFINS WITH PECANS

1 3/4 cups unsifted flour
1 1/4 cups granulated sugar
1/2 cup chopped pecans + more for garnish (if desired)
2 tsps ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp baking powder
2 large eggs
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water

Preheat oven to 400 degrees. Grease 18 muffin cups or line with paper liners and set aside.

In a large bowl combine the flour, sugar, pecans, cinnamon, baking soda, salt, cloves, nutmeg, ginger, and baking powder; set aside.

In a medium bowl, beat the eggs. Beat in the pumpkin puree, canola oil and the water just until blended. Stir the egg mixture into the flour mixture just until moistened - batter will be lumpy. Spoon the batter into the prepared muffin cups filling each to 3/4 full. Sprinkle a few pecan pieces over tops, if desired.  Bake at 400 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

 Note: File Photo

PINEAPPLE PECAN PIE

1 9-inch pie crust, not baked
Filling:
1/4 cup chopped pecans
2 cans (20-oz each) unsweetened chunk pineapple, drained
1 cup sugar
1/4 cup all-purpose flour
Topping:
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 tsp cinnamon
1/4 cup chopped pecans

Preheat oven to 425 degrees.

To make the filling: Sprinkle the chopped pecans over the unbaked pie crust. Mix the pineapple, sugar, and flour together; pour over the pecans in the crust.

To make the topping: Cut the butter into the brown sugar; add the flour, cinnamon and nuts. Sprinkle the topping over the filling.

Bake at 425 degrees for 45 minutes or until the center of the pie is set.

For fun file photo. I have no picture of this pie.

ALMOND SQUARE COOKIES

2/3 cup sugar
1/8 tsp ground cinnamon
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/8 tsp salt
1 cup butter, cut up
2 eggs, separated
1 tsp almond extract
2/3 cup sliced unsalted almonds

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with aluminum foil allowing foil to extend over the ends of the pan by about two inches. Lightly spray the foil with a nonstick cooking spray. Set aside.

Mix one tablespoon of the sugar and the cinnamon together and set aside.

Using a food processor, pulse the remaining sugar, flour, and salt together until blended. Add butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks and almond extract; pulse just until mixed. Press the dough into the prepared pan.

Lightly beat the egg whites. Brush whites onto dough until the dough is moistened. This won't take all of the whites. Sprinkle the almonds over the egg whites. Sprinkle the cinnamon sugar mixture over the almonds. Gently press almonds into the dough.

Bake at 350 degrees for 20 to 25 minutes until lightly browned. Place pan on a wire rack and cool in the pan for 10 minutes. These cookies are easier to cut while they are slightly warm. Lift from the pan, using the foil ends as handles, and place on a cutting board. Cut into squares. Remove the squares from the foil and place on the wire rack to cool completely.

Note: File Photo for reference only.

EASY APPLE STRUDEL

1/3 cup raisins (reg or golden)
2 tbsp water
1/4 tsp vanilla extract
3 cups apples, peeled & coarsely chopped
1/3 sugar
2 tsp sugar
3 tbsp flour
1/4 tsp ground cinnamon
8 sheets phyllo dough (18 x 14-inches)
2 tbsp melted butter
2 tbsp canola oil

Combine the raisins, water, and vanilla extract together in a small microwavable bowl. Microwave, uncovered, for 1 to 1 1/2 minutes on high; let stand in microwave for 5 minutes. Drain.

In a mixing bowl, toss the apples, 1/3 cup of sugar, flour, and cinnamon together. Add the raisins and toss lightly. Set aside.

On your work surface, place one sheet of the phyllo dough, keeping other sheets covered with a damp towel to prevent drying out. Combine the melted butter and the canola oil; reserve 2 teaspoons. Lightly brush the butter mixture on the sheet of phyllo. Repeat the process until all 8 sheets of phyllo have been used, stacking one on top of the others. Place the apple mixture in the center of the phyllo sheets to within 2-inches of both ends and one long side and within 4-inches of the other long side. Fold both short edges up over the filling. Roll up jellyroll style starting with the long side with the 2-inch border. Place strudel seam side down on a baking sheet sprayed with nonstick cooking spray. Use a sharp knife to cut diagonal slits in the top of the strudel. Brush with the reserved butter mixture. Sprinkle with the 2 teaspoons of sugar.

Bake in a preheated 350 degree oven for 35 to 40 minutes or until golden brown. Best when served warm.

NOTE: You may make this a diabetic friendly recipe by replacing the sugar with Splenda granular. It will not affect the strudel.

 Note: File Photo

LITE VANILLA CAKE

1/4 cup unsweetened applesauce
1/4 cup shortening
1 1/2 cups sugar*
4 egg whites
1 1/2 tsp vanilla extract
2 1/4 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
nonstick cooking spray

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and sprinkle with flour; set aside.

In a large mixer bowl cream the shortening and sugar until crumbly, approximately 2 minutes. Add the egg whites, one at a time, beating well after each addition. Beat in the applesauce and the vanilla extract.

In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Add flour mixture to the batter alternately with the buttermilk until well combined. Pour the batter evenly into the two prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing to wire racks to finish cooling completely.
* You can cut back on sugar by using Splenda Baking Sugar Blend

FROSTING:
3 cups powdered sugar
1/4 cup butter or margarine, softened
1 tbsp light corn syrup
2 tsp vanilla extract
dash of salt
2 to 3 tbsp low-fat milk

Beat the powdered sugar, butter or margarine, corn syrup, vanilla and salt together adding enough milk to reach spreading consistency.

Place one layer on cake plate. Spread frosting over the top, add the second layer. Frost top and sides of cake.

 

Note: File Photo

A LITTLE LIGHTER BLACKBERRY COBBLER

5 cups blackberries
3/4 cup sugar*
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine the blackberries and sugar by tossing gently. Add the flour, lemon juice, lemon peel and vanilla extract. Mix gently then spoon into an 11 x 7 x 2-inch baking dish that you have sprayed with nonstick cooking spray. Set aside while you prepare the topping.

TOPPING:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/2 cup fat-free plain yogurt
2 tbsp butter, melted
2 tbsp lemon juice
1 tsp vanilla extract

In a large mixing bowl combine the flour, baking powder, and baking soda; set aside. In another bowl combine the egg whites, yogurt, butter, lemon juice, and vanilla extract. Stir the egg whites mixture into the flour mixture just until moistened. Drop by tablespoonfuls over the blackberry mixture in the baking pan. Bake for about 30 minutes at 400 degrees, or until the berry filling is bubbly and the biscuit-type topping is golden brown. Serve with whipped cream or ice cream, if desired.

*To reduce sugar content substitute the sugar with an equal amount of Splenda Sugar Blend.

Note: File Photo

HOMEMADE CINNAMON CRISPAS

1/2 cup granulated sugar
2 tbsp ground cinnamon
10 (8-inch size) flour tortillas
Butter-flavored nonstick cooking spray

Preheat oven to 350 degrees.

Combine the granulated sugar and cinnamon in a small bowl; set aside.

Spray one side of each tortilla with the butter-flavored spray until coated. Cut into wedges. Arrange the wedges, sprayed side down, in a single layer on a large baking sheet. Sprinkle evenly with the cinnamon-sugar mixture. Spray the cinnamon side until coated.

Bake 8 to 10 minutes at 350 degrees or until crisp, turning once. Allow to cool slightly before serving. Serve with fruit salsa or ice cream. Also makes a good snack for the kiddos.

 Note: File Photo

OLD FASHION PINEAPPLE UPSIDE DOWN CAKE

1 #2 can of sliced pineapple
1 cup sugar
1/2 cup shortening
2 eggs, well beaten
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 tbsp butter
1 cup packed brown sugar
Maraschino cherries

Preheat oven to 350 degrees.

Drain the pineapple, reserving 3/4 cup of the syrup.

In a mixer bowl, cream the sugar and shortening together; add the eggs and beat in.

Sift the flour, baking powder and salt into the creamed mixture alternately with the reserved 3/4 cup of the pineapple syrup. Mix together well. Melt the butter in a 9 x 13-inch baking pan. Stir the brown sugar into the butter and spread out evenly over the bottom of the pan. Arrange the pineapple slices over the buttery mixture. Place a maraschino cherry in the center of each pineapple ring. Pour the batter evenly over the pineapple slices.

Bake at 350 degrees for 50 minutes.

 Note: File Photo

FROSTED APPLE GINGER SOFT COOKIES

1 stick butter, softened
1 cup packed brown sugar
1/2 cup unsweetened applesauce
1 large egg
1 1/2 tsp ground ginger
1 tsp baking soda
1/4 tsp salt
2 3/4 cups all-purpose flour

Preheat oven to 350 degrees.

In a large mixing bowl, using an electric mixer, beat the butter and brown sugar together until fluffy. Beat in the applesauce, egg, ginger, baking soda, and salt until blended. The mixture will look sort of curdled.

With the mixer on low speed, gradually add the flour beating just until blended.

Drop the dough by level tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until the tops look dry. Cool on the baking sheets for 1 minute then remove to wire racks to cool completely.

While the cookies cool, make the following frosting:

APPLE BUTTERCREAM FROSTING
1 pkg (3-oz) cream cheese, softened
2 tbsp butter, softened
2 cups powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp apple juice (enough to make frosting spreadable)

In a medium mixing bowl beat the cream cheese, butter, vanilla, and powdered sugar. Gradually add the apple juice until the frosting is of spreading consistency. Spread 1 teaspoon of the frosting on the top of each of the cooled cookies.

 Note: File Photo

APPLE WALNUT CAKE WITH BROWN SUGAR ICING

1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples

Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.

In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool and frost with the following:

ICING:
1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk

Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.

Note: This picture used for reference only. This bundt cake is very similar to the tube cake in this recipe.

CHERRY FANTASY

CRUST:
2 cups all-purpose flour
1 cup butter
1/2 cup brown sugar
1/2 cup chopped nuts

In a medium mixing bowl, blend the above ingredients by mixing the brown sugar and flour together. Add the butter and cut in as though making pastry dough. Add the chopped nuts and press the mixture onto the bottom of a 9 x 13-inch baking pan. Bake at 400 degrees for 15 minutes. Allow crust to cool. Crumble and spread evenly in the pan.

FILLING:
2 cups whipping cream
1 pkg (8-oz) cream cheese, softened
2 cans cherry pie filling
1 cup powdered sugar
1 tsp vanilla*

Whip the cream and set aside. In a mixin bowl, beat the cream cheese, powdered sugar, and vanilla together until well blended. Fold in the whipped cream and the cherry pie filling. Pour filling over the crust. Refrigerate overnight before cutting to serve.

*To change the flavor slightly, use 1/2 tsp vanilla flavoring and 1/2 teaspoon almond flavoring.

FROZEN CARAMEL ICE CREAM DELIGHT

1 1/2 cup all-purpose flour
1 cup quick oats
1 stick butter or margarine, melted
1 1/2 cup chopped nuts
1 jar (6-oz) caramel ice cream topping
1/2 gallon vanilla ice cream, softened

Preheat oven to 350 degrees.

Mix the flour, oats, and butter or margarine together until well blended. Press onto the bottom of a 9 x 13-inch baking pan. Place in a 350 degree oven and bake for 30 minutes until browned. Cool. Break the baked mixture into fine crumbs. Spread half the crumbs in the bottom of the pan. Spread the caramel topping over the crumb layer. Spread the softened ice cream over the caramel layer. Sprinkle the remaining half of the crumbs over the top of the ice cream layer. Cover and freeze until solid. To serve, cut into squares and serve frozen.

 Note: I got this from TOH many years ago.

FROZEN MILE HIGH STRAWBERRY PIE

1 pkg (10-oz) frozen strawberries, thawed
1 cup sugar
2 egg whites
1 tbsp lemon juice
1/8 tsp salt
1 cup whipping cream
1 tsp vanilla
1 (10") baked pie shell
Fresh strawberries for garnish, optional

In a large mixer bowl, combine the strawberries, sugar, egg whites, lemon juice, and salt; beat at medium speed of electric mixer for 15 minutes or until stiff enough to hold its shape.

Whip the whipping cream, add the vanilla and gently fold into the strawberry mixture. Pile the mixture into the baked pie shell. Freeze for several hours or overnight. Remove from the freezer a few minutes before serving time to allow the pie to soften enough to cute. Garnish with fresh strawberries before serving, if desired.
 

 

Note: File Photo