1960s RECIPE FLYER FOR HONEY BUTTERED FUDGE CAKE & FROSTING

Another gem from my late mother's recipe collection.  This was a 1960s insert in a 25 lb bag of flour.  Yes, housewives used to buy large bags of flour and mom always bought Gold Medal.  I remember mom coming home with her large bags of flour and pouring them into the big flour bin in the cabinet.  Click on the picture to enlarge the print.

PEANUT BUTTER PLUS COOKIES

1 cup granulated sugar

1 cup butter, softened
1 cup firmly packed light brown sugar
1 1/2 cups creamy peanut butter
3 large eggs
2 tsp baking soda
1 tsp vanilla extract
4 1/2 cup raw oats
1 cup chocolate chips
1 cup M&M candies

Preheat oven to 350 degrees.
Lightly grease cookie sheets; set aside.

In large mixer bowl combine the granulated sugar, butter, brown sugar, peanut butter and eggs until light and creamy.  Blend in the baking soda, vanilla extract, and the oats until well blended.

Stir the chocolate chips and the M&Ms into the dough.

To make jumbo cookies, place dough by 1/3 cupfuls on prepared cookie sheets about 4-inches apart.  For regular cookies, place dough by tablespoonfuls 2-inches apart on cookie sheets.  Press down on each cookie slightly to flatten just a little.

Bake cookies at 350 degrees for 10 to 20 minutes until firm in the center.  Remove from cookie sheets and cool completely on wire racks.

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PATRIOTIC MUFFINS

These muffins have vanilla baking chips, maraschino cherries, and blueberries.  Since they have red, white, and blue ingredients, I call them Patriotic Muffins.

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup quick oats
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk
1/2 cup butter, melted
2 large eggs
1 tsp vanilla
1 pkg (12-oz) vanilla (or white chocolate) baking chips
1 cup coarsely chopped maraschino cherries (drain well before chopping)
1 cup fresh blueberries

Preheat oven to 375 degrees.
Lightly grease 24 muffin cups or line with paper liners; set aside.

Combine both flours, oats, both sugars, baking soda, baking powder, and salt together in a large bowl.  When well combined, form a well in the center of the mixture.

In a small bowl combine the buttermilk, butter, eggs, and vanilla until well blended.  Pour mixture into the well of the dry ingredients; stir just until moistened.

Gently stir the baking chips, cherries, and blueberries into the batter.

Fill each of the prepared muffin cups 2/3s full.

Bake muffins at 375 degrees approximately 20 minutes until lightly browned.  Remove from muffin cups and allow to cool completely on wire racks.

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RAISIN-NUT COWBOY COOKIES

1 stick butter, softened

1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 cup raw oats
1 cup semisweet chocolate chips
1/2 cup raisins
1/2 cup chopped pecans

Preheat oven to 375 degrees.

In a large mixing bowl cream the butter, brown sugar, and granulated sugar until blended.  Add the egg and vanilla extract; beat until fluffy. 

Combine the flour, cocoa, baking powder, and baking soda together in a small bowl.  Stir the flour mixture into the butter mixture, adding the oats, chocolate chips, raisins, and pecans.

Drop the dough by teaspoonfuls about 2-inches apart onto cooking sheets that have been lightly sprayed with nonstick cooking spray.

Bake cookies at 375 degrees for 10 to 12 minutes or until lightly browned around the edges.

Remove cookies from cookie sheets to wire racks to cool completely.

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CREAMY PEANUT BUTTER PIE WITH CRUMB TOPPING

1 cup sifted powdered sugar

1/2 cup smooth peanut butter
1 baked 9-inch pie crust

Combine the powdered sugar and the peanut butter in a small bowl until mixture is crumbly.  Sprinkle 1 cup of the mixture over the bottom of the baked crust.  Set the remaining crumbly mixture aside for later.

1 cup + 3 tbsp granulated sugar, divided
1/2 cup flour
1/4 tsp salt
2 1/2 cups milk
1/2 cup whipping cream
4 large eggs, separated
1 tbsp butter
1 1/2 tsp vanilla extract
1/4 tsp cream of tartar

Combine the 1 cup of granulated sugar, flour, and salt in the top of a double boiler set over simmering water.  Whisk in the milk, whipping cream, and egg yolks; whisk into well blended.
Whisking constantly, cook mixture 20 minutes or until the mixture thickens to a pudding consistency.  Stir in the butter and vanilla extract.  Pour over the peanut butter mixture in the crust.

Preheat oven to 350 degrees.

Beat the egg whites and cream of tartar together in a medium bowl until foamy.  Gradually add the 3 tablespoons of granulated sugar beating until stiff peaks form.  Spread meringue mixture over the hot filling being sure to seal the edges to the crust.  Sprinkle the reserved crumbly mixture over the top of the meringue

Bake pie at 350 degrees for 12 to 16 minutes or until the meringue is a golden brown.  Remove from oven and set on a wire rack to cool completely before slicing to serve.

To store pie, place in an airtight container and refrigerate.

CANDY FLUFF DIP

1 8-oz cream cheese, softened
1 jar (7-oz) marshmallow fluff
1 tsp peppermint extract
2 candy canes*, finely crushed

Combine the above ingredients in a mixer bowl and mix with electric mixer until combined.
Transfer to serving dish and sprinkle with additional crushed candy cane, if desired.

Serve with graham crackers, vanilla wafers, etc.

*This is refreshing anytime of the year. Peppermint candies may be substituted for the candy canes.

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FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES

1 1/2 cups chopped dark chocolate
1/4 cup unsalted butter, cubed
1/3 cup honey
1/4 cup cocoa powder
1/4 tsp salt
3 eggs, room temperature, beaten lightly
1 tsp vanilla extract
2 cups almond meal
1/4 tsp baking soda
Fresh raspberries, for garnish
Powdered sugar, for garnish

Preheat oven to 350 degrees.
Butter an 8-inch round cake pan and dust lightly with flour (almond meal, if necessary).

Place chocolate and butter in a large microwave safe bowl; microwave on high in 15-second intervals until melted. Stir after each interval.

Whisk the honey, cocoa, and salt into the chocolate mixture just until combined. Whisk in the eggs and vanilla until no traces of egg remain. Add the almond meal and baking soda; stir just until combined.

Pour batter into the prepared pan and bake at 350 degrees 30-35 minutes or until a knife inserted in the center comes out with only a few moist crumbs stuck to it. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely

Garnish with the raspberries and powdered sugar. Serve immediately and refrigerate any leftovers.

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NUTTY BROWNIE ICE CREAM SANDWICHES

1 box (15-oz) brownie mix (not fudge-style)

1 pint vanilla ice cream
1/2 cup chopped nuts

Prepare brownie mix according to package directions for a square baking pan (8 or 9-inch size).
Allow to cool completely on a wire rack before continuing with the recipe.

Cut the completely cooled brownies into 2-inch squares.  Freeze (single layer) approximately 10 minutes.  Let ice cream stand at room temperature to soften while brownies are in freezer.

Place one brownie square on a piece of plastic wrap about 6-inches in size.  Top with ice cream then another brownie to made sandwich.  Repeat until all brownies are used.

Place the nuts in a small plate or saucer.  Press the nuts around the edges of the ice cream.  Loosely wrap in the plastic wrap and freeze to re-harden ice cream before serving.

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Variation 1: Use mint chocolate chip ice cream and replace chopped nuts with mini chocolate chips.
Variation 2: Use peppermint ice cream and replace nuts with crushed candy canes for Christmas ice cream sandwiches.

BANANA CHOCOLATE CHIP OATMEAL MUFFINS

1/2 cup shredded coconut
3 ripe bananas, mashed (should be about 1 1/2 cups)
3 cups old-fashion oats
1 1/2 cups milk
2 large eggs, whisked
3 tbsp packed brown sugar
2 tbsp canola or coconut oil
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup walnuts, coarsely chopped
1/2 cup mini chocolate chips

Preheat oven to 350 degrees
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a dry nonstick skillet over medium-low heat, toast shredded coconut 2 to 3 minutes, tossing often to toast evenly. Remove from heat and set aside

In a large mixing bowl, combine bananas, oats, milk, eggs, brown sugar, oil, baking powder, vanilla and salt. Stir with a wooden spoon or spatula until evenly mixed. Stir in the walnuts, chocolate chips and coconut.

Divide batter into the 12 muffin cups filling each to the top. Bake at 350 degrees for 30-35 minutes or until tops are golden brown and a wooden toothpick inserted in center comes out clean.

Remove from oven and cool in muffin cups 5 minutes. Gently remove from cups and serve warm or cool on wire rack.

Yield: 12 muffins

CHOCOLATE CHERRY CREAMS WITH ALMONDS

You can often tell what I am craving by my posts.  Such is the case with this post and the last one.  Both are off limits to me with my diabetes but I hope you will enjoy them!

1/2 cup butter, softened
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1/2 tsp almond extract
11 cups powdered sugar
2 cups slivered almonds, toasted, chopped fine
1 jar (10-oz) maraschino cherries, drained, chopped, patted dry
24-oz chocolate candy coating, chopped
1 pkg (12-oz) semisweet chocolate chips

Beat the butter in a large bowl until fluffy, using an electric mixer.  Add the milk, vanilla extract, and almond extract; beat together until well blended.

Gradually stir 7 cups of the powdered sugar into the butter mixture, knead in the last 4 cupsof the sugar.  Knead in the almonds and the cherries; shape into 1-inch balls ad place on a waxed paper lined baking sheet.  Chill until firm, about 2 hours.

In the top of a double boiler over hot water, melt the candy coating and chocolate chips together.  Place a candy ball on a fork and hold over the chocolate mixture.  Using a spoon, pour chocolate over the ball.  Place on waxed paper lined baking sheet.  When all candy balls have been coated, drizzle the remaining chocolate over the candy balls.

Chill candies until chocolate hardens, about 10 to 15 minutes.  Store in an airtight container in the refrigerator.  Place individual candies in fancy candy papers if you desire.

Yield: Approximately 9 dozen

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TRIPLE TREAT COOKIES

2/3 cup firmly packed brown sugar

2/3 cup butter, softened
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups old-fashion oats
1 tsp baking soda
1/2 tsp salt
1 pkg (6-oz) dried cranberries
2/3 cup white chocolate chips

Preheat oven to 375 degrees.

In a medium mixing bowl beat butter and brown sugar until light and fluffy.  Add the eggs, mixing together well.

In a separate bowl combine the flour, oats, baking soda, and salt; add to the butter mixture in 3 or 4 additions, mixing well after each addition.  Stir in the cranberries and chips.

Drop cookie dough by rounded teaspoonfuls onto ungreased cookie sheets.  Bake 10 to 12 minutes or until golden brown.

Remove from oven and cool on wire racks.

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EASY POACHED PEARS WITH RASPBERRIES

8 small pears, peeled

2 cups ginger ale
1 orange, sliced
1 lemon sliced
3 cinnamon sticks, break into halves
1 tsp whole cloves
1 pkg (10-oz) red raspberries, thawed & pureed

Bring the ginger ale to a boil in a Dutch oven or large saucepan over high heat.  Add the fruit slices and spices to the mixture.  Stand the pears upright in the pan and baste with the liquid.  Reduce the heat to medium and place lid on the Dutch oven.  Simmer pears for 30 to 40 minutes basting occasionally.  Remove the pears from the juices and chill for 2 to 3 hours.

To serve, place two tablespoons of the raspberry puree on each serving plate; set two pears on the puree.  Garnish with a few fresh raspberries and mint or chocolate leaves, if desired.

CHERRY BERRY PIE

Pastry for a 2-crust pie

3/4 cup + 2 tsp granulated sugar
1/3 cup quick-cook tapioca
1 tbsp cornstarch
1/4 tsp salt
1 1/2 cups cranberry juice blend
3 cups pitted fresh cherries*
1 1/2 cups fresh raspberries
1 egg yolk
2 tbsp water

Preheat oven to 400 degrees.

Roll half the pastry out to a 12-inch circle on a lightly floured surface; Gently place crust to fit in a 9-inch pie plate; set aside.

In a medium-sized saucepan, combine 3/4 cup of the sugar, tapioca, cornstarch, and salt, whisking to blend. Add cranberry juice and stir with the whisk until smooth. Cook, stirring constantly, for 5 minutes, until thickened and bubbly. Remove from the heat and stir in the cherries and raspberries. Allow to cool in pan while you prepare the top pastry strips.

Roll remaining pastry into another 12-inch circle. Using a knife or pizza cutter, cut the dough into 1-inch wide strips.

Pour the pie filling into the pastry-lined pie plate. Weave the pastry strips into a lattice pattern over the top of the filling. Fold pastry edges under and crimp together to seal.

In a cup or small bowl combine the egg yolk with the water; brush over the pastry. Sprinkle the 2 teaspoons of sugar over the top.

Bake at 400 degrees for 15 minutes. Reduce the heat to 375 degrees; bake another 45 minutes until pastry is browned and filling is bubbly. Use a pie shield if edges start to get too brown.

Allow pie to cool for at least an hour before slicing to serve.

*You may use 1 bag (16-oz) frozen pitted cherries, thawed for 1 hour before using.

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OLD FASHION GINGERBREAD WITH SUNSHINE FLUFF

This recipe is from my old-fashion recipe collection; had it since the 60s.

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup boiling water

Grease an 8-inch square baking pan very well; set aside.
Preheat oven to 350 degrees.

Stir shortening until softened.  Gradually add the sugar, creaming until light and fluffy.  Add the egg and the molasses, beating thoroughly.

Sift the flour, salt, soda, ginger, and cinnamon together; add to the other mixture alternately with the boiling water.  Beat well after each addition.

Bake in the prepared pan for 35 to 40 minutes at 350 degrees or until done.

Cut and serve warm topped with the Sunshine Fluff below.

SUNSHINE FLUFF:
1 egg
1/2 cup sugar
1 tsp grated orange rind
1 tsp grated lemon rind
2 tbsp lemon juice
1 cup whipping cream, whipped

In a saucepan, beat the egg and add the sugar, lemon rind, orange rind, and lemon juice.  Cook over low heat while stirring constantly until thick, about 5 minutes.  Allow to cool thoroughly.

Fold the whipping cream into the cooled mixture.  Chill before serving.

Yield: 2 cups

Serve with a thin orange or lemon slice on top, if desired.

LEMON-ORANGE-PINEAPPLE MERINGUE PIE

2 pkgs (3 1/4-oz each) lemon pie filling mix

1 1/4 cups sugar, divided
1 1/2 cups orange juice, divided
4 large eggs, separated
1 1/2 cup pineapple juice
1 2/3 cups graham cracker crumbs
1/4 cup softened butter
1/2 cup shredded coconut

Preheat oven to 375 degrees.

In a saucepan combine the pie filling mix, 1/2 cup of the sugar, and 1/2 cup of the orange juice; add egg yolks and blend in well.  Add the remaining cup of orange juice and the pineapple juice. Cook over medium heat, stirring constantly, 5 to 7 minutes until thickened.  Remove from the heat and allow to cool.

Mix the graham cracker crumbs, butter, and 1/4 cup of the sugar together and press into a 9-inch pie plate to form a crust.  Bake at 375 degrees for 8 minutes; remove from oven and allow to cool.

Pour the filling into the crust.

Beat the egg whites until stiff but not dry, adding the remaining sugar gradually.  Pile the meringue over the filling and seal edges to the crust.  Sprinkle the coconut over the top.

Bake at 500 degrees 4 to 5 minutes.  Chill for 2 to 3 hours before cutting to serve.

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CHOCOLATE NUT LOAVES WITH BITTERSWEET GLAZE

2 1/4 cups all-purpose flour

1 tsp baking soda
1 tsp salt
1 cup butter
2 cups granulated sugar
5 eggs
3 (1-oz each) squares unsweetened chocolate, melted and cooled
1 cup buttermilk
2 tsp vanilla extract
1 cup chopped nuts
glaze, recipe follows
coarsely chopped nuts for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9 x 5-inch loaf pans; set aside.

In a  small bowl mix together the flour, baking soda, and salt.

In large mixing bowl cream the butter; gradually beat in the sugar and beat until light and fluffy.  Add eggs, one at a time, beating after each one.  Blend in the chocolate.  Alternately add the flour mixture and the buttermilk, beating well after each addition.  Mix in the vanilla and stir in the nuts.

Bake loaves at 350 degrees for about an hour or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven and cool in pans for 10 minutes.  Remove from pans and cool completely on wire racks.  Top with the glaze.

Bittersweet Glaze:
2 squares (1-oz each) unsweetened chocolate
2 tbsp butter
dash of salt
1 3/4 cups powdered sugar
2 1/2 to 3 tbsp hot water

Melt the chocolate and butter in a 2-qt saucepan over very low heat, stirring constantly until completely melted and smooth.  Remove from the heat and add the salt.  Alternately add the powdered sugar and hot water until of spreading or drizzling consistency (whichever you choose).
Spread or drizzle over loaves and top with chopped nuts (pressing down gently to attach) for garnish, if desired.

Yield: 1 cup This is enough for approximately 2 loaf cakes, a tube cake, 9-inch square cake, 10-inch cake roll or 3 1/2 dozen cookies.

SWIRLED BLUEBERRY CHEESECAKE

1 cup Graham cracker crumbs

1 cup + 3 tbsp granulated sugar, divided
3 tbsp butter, melted
4 bricks (8-oz each) cream cheese, softened
1 tsp vanilla extract
1 cup sour cream
4 large eggs
2 cups fresh or frozen (thawed) blueberries

Preheat oven to 325 degrees.
Line a 13 x 9-inch baking pan with foil.

Mix the Graham cracker crumbs, the 3 tablespoons of sugar, and the melted butter together in a small bowl.  Press mixture firmly onto the bottom of the prepared baking pan.  Bake at 325 degrees for 10 minutes.  Remove from oven and set aside.

In a large mixer bowl, beat the cream cheese, 1 cup of the sugar, and the vanilla extract together with electric mixer on medium speed until well blended.  Add the sour cream and mix together well.  Add the eggs, one at a time, beating on low speed after each one just until blended.  Pour the mixture over the crust.

Puree the berries in blender or food processor.  Gently drop spoonfuls of the puree over the batter; using a knife cut puree through the batter to get a marbled or swirled effect.

Bake the cheesecake at 325 degrees for 45 minutes or until the center is almost set.  Cover and refrigerate at least 4 hours before cutting to serve.

Garnish each piece with a couple of fresh blueberries when serving, if desired.

Leftovers should be kept in the refrigerator.

Yield: 16 servings.

Note: This is a Philadelphia Cream Cheese Recipe

CHOCOLATE AND COCONUT BARS

Bars:

2 sticks butter
4 squares (1-oz each) unsweetened chocolate, broken up
1 1/2 cups sugar
1 1/2 cups all-purpose flour
4 large eggs
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp coconut extract

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil and coat with nonstick cooking spray.

Combine the butter and chocolate in a microwave-safe bowl; microwave 1 minute.  Stir then microwave another minute and stir again.  Microwave for 30 seconds more and stir until smooth.

Stir in the sugar, flour, eggs, baking soda, salt, and coconut extract.  Pour batter into prepared pan; smooth the top.  Bake at 350 degrees for 30 minutes.  Remove from oven and place on wire rack to cool.

While the bars cool, prepare the topping.

Topping:
1 cup flaked coconut
1 stick unsalted butter, softened
2 cups powdered sugar
1/4 tsp coconut extract
2 tbsp water

Spread the coconut out on a baking sheet with sides and bake at 350 degrees for 10 minutes or until golden.

In a large bowl, combine the butter and powdered sugar.  Beat mixture until smooth.  Beat in coconut extract and water.  Spread the topping over the cooled bar and top with toasted coconut.  Cut into 24 squares and serve or refrigerate until serving time.

This is a quite old Family Circle Recipe.

FROSTED ALMOND POUND CAKE

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
3/4 cup milk
1 tsp almond extract

Preheat oven to 350 degrees.
Spray a 9-inch loaf pan with nonstick cooking spray; set aside.

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

In a large mixer bowl, beat butter until smooth.  Add the sugar and beat until light-colored, about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  On low speed, beat in half the flour mixture.  Scrape down bowl and beat in the milk.  Add the last half of the flour mixture and the almond extract; beat until smooth.  Spread batter into the prepared pan.

Bake at 350 degrees for 1 hour and 5 minutes or until crowned in the center and set.  Cool in the pan on a wire rack for 10 minutes.  Invert pan to remove cake and cool cake completely, turned upright on wire rack.

Glaze Topping:
1 cup powdered sugar
4 tsp water
1/2 tsp almond extract
2 tbsp sliced almonds, lightly toasted

In a medium bowl, combine the powdered sugar, water, and the almond extract. Whisk together until smooth.  Spread over the top of the cooled cake and sprinkle the toasted almonds over the top.

Allow the topping to set for 15 minutes before slicing.

Yield: 12 slices

ORANGE-LEMON MERINGUE PIE

1 9-inch pie shell baked 8 minutes until just starting to brown.
4 large eggs, separated
1 can (14-oz) sweetened condensed milk
1/4 cup frozen orange juice concentrate, thawed
1/2 cup fresh lemon juice
1 tsp orange zest, optional
1 tsp lemon zest, optional
1/4 tsp cream of tartar
1/3 cup sugar

Preheat oven to 325 degrees.

Whisk egg yolks in a medium mixing bowl until well beaten.  Gradually whisk in the milk then the fruit juices until well combined.  If using, stir in the zests.  Pour the filling into the partially baked crust.

Bake pie 10-15 minutes or until partially set at 325 degrees.  Remove pie from oven.  Turn oven temperature up to 350 degrees.

Place the egg whites in a large mixer bowl with the cream of tartar; beat with electric mixer on high until soft peaks form.  Gradually beat in the sugar, until whites are stiff and glossy.  Immediately spread the meringue over the hot pie filling being sure you seal edges of meringue to the pie crust.  Place back in oven and bake another 15-20 minutes until the meringue is lightly browned all over.

Allow pie to cool for 1 hour then refrigerate 3 to 4 hours before cutting to serve.

Yield: 8 servings

PEANUT BUTTER CHOCOLATE STARS

1 cup peanut butter
1 cup packed light brown sugar (dark may be used but I prefer light)
1 large egg
48 milk chocolate candy stars*

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper; set aside.

Combine all ingredients except stars in a medium bowl and mix until blended and smooth.

Shape dough into 48 balls that are approximately 1 1/2 inches in diameter (get balls as evenly sized as you can so they bake the same). Place on the parchment -lined cookie sheets, about 2" apart. Press a chocolate star onto the top of each ball.

Bake at 350 degrees 10 to 12 minutes until set. Remove cookies to a wire rack to cool completely.

Yield: 48 cookies

One of my favorite cookies.

FROSTED MINI PUMPKIN MUFFINS

1 can (15-oz) pumpkin (not pumpkin pie filling!)

3 eggs
1/2 cup canola oil
2 tsp ground cinnamon
1 tsp baking soda
1 box (18.25-oz) yellow cake mix
canned whipped cream cheese frosting (or make your own)

Preheat oven to 350 degrees.
Line mini-muffin pans with paper liners; set aside.

In a large mixer bowl, combine the pumpkin, eggs, oil, cinnamon, and baking soda.  Add the cake mix and beat on low speed for 1 minute or until combined.  Beat mixture on high speed for 2 minutes.

Transfer the batter into the prepared muffin pans, filling each cup 2/3s full.  Bake at 350 for 12-15 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 5 minutes then remove to wire racks to cool completely.

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When muffins are cooled, frost with the cream cheese frosting.

I have had this recipe for years and do not remember where I got it. I think it was from a Reiman Publication.

CITRUS CHERRY TARTS

3/4 cup granulated sugar

2 tbsp cornstarch
1/2 tsp salt
3 tbsp orange juice
1 tbsp lemon juice
1 cup unsweetened cherry juice
2 tbsp butter
1 tsp grated orange peel
4 cups tart unsweetened cherries
9 tart shells
whipped cream for garnish, if desired
chopped almonds for garnish, if desired

In  a 2-quart saucepan combine the sugar, cornstarch, salt, orange juice, lemon juice and cherry juice; mix together well.  Cook the mixture, stirring constantly, for 5 minutes or until the mixture has thickened and turned clear.  Remove from the heat.

Add the butter, orange rind, and cherries to the mixture.  Gently stir with a rubber spatula to blend together well.  Allow to cook for 2 or 3 minutes; pour into the tart shells. 

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Allow to cool completely before serving.  Garnish with whipped cream and a sprinkling of chopped almonds, if desired.

Yield: 9 tarts (1 tart per serving!)

CHERRY ALMOND SCONES

1 large egg

1 large egg white
1/3 cup canola oil
2/3 cup granulated sugar
1/2 cup buttermilk
1/2 tsp almond extract
1/3 cup nonfat instant dry milk
1 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup cherries, chopped
1/4 cup slivered almonds, optional
2 tsp sugar for sprinkling, if desired

Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with nonstick cooking spray.

Blend the egg and egg white together in a large mixing bowl. Add the oil, 2/3 cup sugar, buttermilk, almond extract, and dry milk; stir to blend.

Mix the baking powder, baking soda, and flour together; blend into the buttermilk mixture.  Add the cherries and almonds, if using, and stir to mix in.

Mound 12 spoonfuls of the batter onto the prepared baking sheet. Lightly sprinkle with the additional sugar, if desired.

Bake at 350 degrees for 10 to 15 minutes.

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PEANUT BUTTER MELTS

2 sticks (1 cup) butter, melted
2 cups granulated sugar*
2 tsp vanilla
2 tbsp molasses
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup peanut butter
2 beaten eggs
2 1/2 cups all-purpose flour

Preheat oven to 375 degrees.
Line cookie sheets with parchment paper and set aside.

Place butter in a microwave-safe bowl and microwave until melted. Add the 2 cups sugar, vanilla, and molasses stirring until blended. Add the baking soda, baking powder, and salt; mix together well.

Add the peanut butter to the mixture and stir to mix in. Add the eggs and stir to blend in.

Add the flour and mix until all ingredients are thoroughly blended.

Form dough into walnut-sized balls and arrange on the cookie sheets, 12 per standard cookie sheet. (Chill dough a few minutes if it is too sticky to form into balls.) Using a fork, flatten balls into a crisscross pattern. Fork may be sprayed with cooking spray or dipped if flour, if necessary to prevent sticking.

Bake at 375 degrees for 8 to 10 minutes or just until edges start to brown. Cool on cookie sheets a couple minutes then remove to a wire rack to cool completely.

*If desired, you can roll the balls in sugar before flattening. This gives you a little sweeter cookie.

This is my version of a Joanne Fluke recipe.

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DELIGHTFUL CHOCOLATE PIE

1 (9-inch) chocolate crumb crust

1/2 cup milk, divided
2 pkgs (4-oz each) German Sweet Chocolate, divided
1 bar (8-oz) cream cheese
1 carton (8-oz) frozen whipped topping, thawed

In a large microwave-safe bowl, microwave all but 3 squares of the German chocolate with half the milk.  Cook for 1 to 1 1/2 minutes, stir, and cook until chocolate is almost melted.  Stir until the chocolate is melted completely.  Beat in the cream cheese and last half of the milk until well blended.  Gently stir in the whipped topping until smooth.  Spoon mixture into the chocolate crumb crust.  Freeze until firm, approximately 4 hours.

Remove pie from freezer and let stand at room temperature for about a half hour or in the refrigerator until pie can be cut.

Microwave the remaining chocolate squares on high 30 to 60 seconds or until almost melted, stirring once.  Stir until the chocolate is completely melted.  Drizzle over the pie.

Yield: 8 servings

Leftover pie should be refrigerated.

This is basically a Kraft Foods Recipe with a few changes of my own.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE ICING

Cupcakes:
1/4 Cup Butter, Softened
3/4 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger

Frosting:
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

Yield: 24 cupcakes

I got this recipe from my friend Patti. I have not yet made them.

Recipe and photo by Nicole Cutlip of Dulce Delicious

CHOCOLATE COCONUT COOKIES

I used to sell Tupperware. This is a cookie recipe I used.

2 squares (1-oz each) unsweetened chocolate
1/2 cup butter, softened
1 cup packed light brown sugar
1 large egg
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1/2 cup chopped nuts
1/2 cup flaked coconut
Pecan halves, red candied cherries, etc for garnish, if desired

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper; set aside

Melt chocolate in the top of a double boiler over hot, not boiling!, water. Remove from the heat and allow to cool.

In a large bowl, cream butter and brown sugar together until well blended. Add the egg and the melted chocolate; beat until light.

Combine flour, baking powder, baking soda, and salt together in a separate bowl; stir into the creamed chocolate mixture until blended. Stir in the nuts and coconut until combined.

Drop the dough by teaspoonfuls, two inches apart, on the parchment-lined cookie sheets. Press a pecan half, candied cherry, etc onto the center of each cookie, if using.

Bake cookies 10 to 12 minutes or until firm. Remove from oven and place on wire racks to cool.

Yield: 4 dozen

RICH HOT FUDGE SAUCE

1 pkg (8 squares) unsweetened chocolate

1/4 cup butter
2 cups sugar
1/2 cup milk
1/2 cup whipping cream
1 tsp vanilla

Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted.  Remove from microwave and stir until the chocolate is completely melted.

Add the sugar, milk, and whipping cream to the chocolate mixture and stir until blended.  Microwave 5 minutes or until the sauce is thickened and the sugar is completely dissolved.  Stir after the first 3 minutes of cooking.  Add the vanilla and stir in.

Serve immediately over ice cream, pound cake, etc.  May also be served warm as a fondue for dipping fresh fruits, cookies, pound or angel food cake cubes, etc.

HOMEMADE SWEET AND SALTY BROWNIES

4 squares (1-oz each) unsweetened chocolate

3/4 cup butter
3/4 tsp cayenne pepper
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup coarsely chopped dry roasted peanuts, divided
25 commercial caramels
2 tbsp milk

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted.  Stir until the chocolate is completely melted; stir in the cayenne pepper.  Add the sugar and mix in well.  Blend in the eggs one at a time.  Add the flour and mix well.  Stir in half the peanuts.  Spread half the batter into the prepared baking pan.

Microwave the caramels and milk together on high for 2 to 3 minutes, stirring after each minute.  Cook until caramels are completely melted when stirred. Stir until completely blended and spread over the batter in the pan.  Cover with the remaining batter (okay for some caramel to peek through).  Sprinkle with the last half of the peanuts.

Bake 25 to 30 minutes or until the top is firm to the touch.  Set pan on a wire rack and allow to cool completely before cutting into 32 pieces to serve.

file photo

MRS. WELBORN'S CHOCOLATE PIE

1 baked pie shell

Pie:
1 cup sugar
2 tbsp flour
3 tbsp cocoa
2 tbsp butter
3 egg yolks (save the whites for meringue)
1 cup milk
vanilla to taste

Mix the sugar, flour, and cocoa in a small mixing bowl; mix well.  Melt butter in an iron skillet over medium heat.  Stir in the sugar mixture.

In a separate bowl, beat the egg yolks, add milk and combine; stir into the butter mixture in the skillet a little at a time while stirring constantly.  Cook slowly until thick.  Add the vanilla and allow to cool somewhat before pouring filling into the baked pie shell.

Meringue:
3 reserved egg whites
1/8 tsp cream of tartar
2 tbsp sugar

Preheat oven to 400 degrees.

In mixing bowl, beat the egg whites with electric mixer on high until stiff peaks form.  Add the cream of tartar and sugar beating until sugar is dissolved.  Top the pie with the meringue being sure to seal meringue to crust to prevent weeping.  Bake at 400 degrees for 8 minutes or until golden brown.

Allow pie to cool completely before cutting to serve.

This recipe is from gospel singer Tanya Goodman Sykes. She said a next door neighbor of her family made this for her when she was a child/

BUTTERSCOTCH HAYSTACKS

1 cup butterscotch chips
1/2 cup peanut butter chips
1 tbsp shortening (no substitutions)
1 1/2 cups (3-oz can) chow mein needles, coarsely broken

Line cookie sheet with wax paper. Place butterscotch chips, peanut butter chips, and shortening in a medium micro-wave safe bowl.

Microwave on high 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each time, just until chips are melted and mixture is smooth when stirred.

Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto prepared cookie sheet or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm. Store in refrigerator in tightly covered container.

Yield: approximately 24

Note: file photo for reference

BEST-EVER CHOCOLATE CAKE and FROSTING

This is an old recipe I have probably had 25 or 30 years. It is a Great American Home Baking Recipe. The flavor is enhanced by adding coffee.

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 tsp vanilla extract
2 large eggs

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Beat in the shortening, using an electric mixer on low speed. Beat in the milk, coffee, and vanilla extract until combined.
Increase speed to high and beat for 2 minutes. Add the eggs and beat another 2 minutes.

Pour batter into the prepared pans; smooth with a spatula. Bake in center of oven until a toothpick inserted in the centers comes out clean; about 30-35 minutes.

Remove cakes from oven to a wire rack and allow to cool in the pans for 5 minutes before turning out onto the wire racks to cool completely.

FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup warm water
4 cups confectioners' sugar
1 cup chopped walnuts, divided

Combine the cocoa powder, butter, corn syrup, vanilla extract and salt in a large bowl. Beat on medium speed 2 minutes. Add warm water; mix well. Beat in half the confectioners' sugar, then the remaining half. Beat until smooth.

Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with the remaining walnuts.

This is the file photo.

HERSHEY'S TRUFFLE BROWNIE CHEESECAKE

Brownie Layer:

6 tbsp melted butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
1 cup + 2 tbsp all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.
Grease a 9-inch springform pan.

In a mixing bowl, stir together the melted butter, sugar, and vanilla extract.  Add the eggs and stir to blend.  Stir in the flour, cocoa, baking powder, and salt; blend together well.  Spread the batter into the prepared pan and bake 25 to 30 minutes or until the brownie layer pulls away from the sides of the pan.

Meanwhile, prepare the Truffle Cheesecake Layer:
3 blocks (8-oz each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 tsp vanilla extract
1/4 tsp salt
1 pkg (12-oz)* special dark chocolate chips, divided
1/2 tsp shortening (do not use butter, margarine, oil, or spread!)
*2 cups

In large mixer bowl beat the cream cheese and sugar using an electric mixer on medium speed until smooth.  Gradually beat in the eggs, heavy cream, vanilla, and salt until well blended.

Set aside 2 tablespoons of the chocolate chips.  Place the remaining chips in large microwave-safe bowl.  Microwave on high for 1 1/2 minutes or until the chips are melted and smooth when stirred.  Gradually blend the melted chocolate into the cheesecake batter.

Remove the brownie layer from the oven and immediately spoon the cheesecake mixture over the brownie layer.  Return to oven; continue baking 45 to 60 minutes or until the center is almost set.  Remove from oven to a wire rack.  Using a thin knife, loosen cake from the side of the pan.  Cool to room temperature.  Remove side of pan.

Place the remaining 2 tablespoons of chocolate chips and the shortening in small microwave-safe bowl.  Microwave at medium power 30 seconds or until chips are melted and mixture stirred becomes smooth.  Drizzle over the top of the cheesecake.

Cover and refrigerate several hours until cold.

The file photo.

Keep leftovers covered and refrigerated.

Yield: 10 to 12 servings.