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.

Kroger photo

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.

file photo for reference only

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

file photo that came with the recipe

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.

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.

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.

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

PUMPKIN PIE WITH BROWN SUGAR OATMEAL COOKIE CRUST

Crust:

• 1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed

Filling

• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 large eggs
• 12- oz can evaporated milk
• 15- oz can pure pumpkin

Whipped Cream:

• 1 cup heavy whipping cream
• Food coloring orange
• 1 teaspoon vanilla

For Pie Crust:

1. Preheat oven to 425°F. Prepare cookie dough as directed. Reserve 1 cup cookie dough; set aside. You can use the reserved dough to make cookies. See option below.
2. Press prepared cookie dough into greased 9” pie pan, covering the bottom but only going up the sides about halfway.

For Pie Filling:

1. In mixing bowl, combine all dry ingredients. Beat in 2 eggs, evaporated milk and pure pumpkin. Pour over cookie shell. Carefully cover edge of pie with tin foil to prevent over-browning.
2. Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40-50 minutes or until knife inserted near center comes out nearly clean. Center will be set, but may still jiggle. Remove from oven; let cool.
3. Option: Using reserved 1 cup cookie dough, press and flatten on cookie sheet to about 1/4” thickness. You’ll be cutting jack-o-lantern eyes, nose and mouth from these sections, so size them appropriately. Bake 350°F for 10 minutes. Let sit briefly, but while still warm, trim the cookie into desired jack-o-lantern shapes.

For whipped cream topping:

1. Beat together whipping cream and orange food coloring until soft peaks form. Add 1 teaspoon vanilla and 1 1/2 tablespoon sugar.
2. Beat until whipped cream forms stiff peaks. Pipe on completely cool pie as desired.

Recipe and photo credit on the picture.

HOMEMADE PUMPKIN CUPCAKES WITH CINNAMON FLECKED FROSTING

These tasty cupcakes start with a box mix and become tasty "homemade" cupcakes.

1 box (2-layer size) spice cake mix
1 cup sour cream
1 can (15-oz) pumpkin (not pumpkin pie filling!)
1/4 cup canola oil
3 large eggs
1 pkg (8-oz) cream cheese, room temperature
1/2 stick butter, softened
1 tsp vanilla extract
1 lb confectioners' sugar
1 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.
Line 24 muffin tin cups with paper cupcake liners; set aside.

In large mixer bowl combine the cake mix, sour cream, pumpkin, canola oil, and eggs; beat until well blended.  Using a 1/4 cup measure place the batter in the prepared muffin cups.

Bake the cupcakes at 350 degrees for 20 to 22 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes then remove to wire racks to cool completely.

To make the frosting, place the butter, cream cheese, and vanilla extract in large mixer bowl and beat until well blended.  Gradually add in the confectioners' sugar, beating well.  Blend in the cinnamon until well blended.  Use to frost the pumpkin cupcakes.

Yield: 2 dozen cupcakes

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YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese

1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

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Serve with fresh fruit and/or berries for dipping.

STRAWBERRY SHERBET WITH A TOUCH OF CINNAMON

4 quarts fresh strawberries, stemmed & sliced

4 cups granulated sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 tsp ground cinnamon
additional fresh strawberries for garnish, if desired

In a mixing bowl, combine the strawberries and sugar; let stand until juicy.  This will probably take 1 to 1 1/2 hours.  Mash the berries or puree in blender (will take several batches to do this).

Add the milk, orange juice, and cinnamon to the mashed or pureed berries; stir to combine well.  Pour the mixture into the ice cream maker cylinder and process according to the machine's manufacturer's instructions.

If you do not have an ice cream freezer, you can freeze in shallow containers in the freezer for about 3 hours or until of sherbet consistency.

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To serve, scoop into individual serving dishes and garnish with fresh berries, if desired

BAKED-IN-A-SKILLET PINEAPPLE UPSIDE DOWN CAKE

1/2 cup butter

1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels

Preheat oven to 375 degrees.

Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter.  Add the brown sugar, mixing until the sugar melts.

Drain the pineapple reserving 1/3 cup of the juice.  Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples.  Set skillet aside.

In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well.  Blend in the vanilla and the 1/3 cup of pineapple juice.

In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.

In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter.  Spoon the batter into the skillet over the pineapple and pecans.  Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.

Allow cake to set in the skillet for 10 minutes then invert onto a serving plate.  Place a Maraschino cherry in the center of each pineapple ring.

Yield: 8 to 10 servings

The file photo

CANDY CORN POPCORN MIX

24 cups popped popcorn

2 cups pecan halves
2 sticks butter
2 cups firmly packed brown sugar
1/2 cup molasses
1 tsp salt
1 tsp vanilla extract
1 tsp apple pie spice
1/2 tsp baking soda
25-ounces candy corn

Preheat oven to 250 degrees.

Lightly spray a large roasting pan with nonstick cooking spray.  Combine the popcorn and pecans in the prepared pan.

Melt the butter in a large heavy saucepan over medium-high heat.  Stir in the brown sugar, molasses, and salt.  Bring to boil while stirring constantly; boil 5 minutes without stirring.

Remove saucepan from the heat and stir in the vanilla, pie spice, and baking soda.  Mixture will foam when baking soda is added.  Pour syrup over the popcorn mixture and stir in well coated.

Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Spread on lightly sprayed aluminum foil and allow to cool.

Sprinkle the candy corn over the cooled popcorn mixture.  May be stored in an airtight container or bagged for gifting.

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SCRUMPTIOUS CHOCOLATE CAKE/RASPBERRY SAUCE

2 cups all-purpose flour

1 1/2 cups sugar
1 1/2 cups buttermilk
2 large eggs
2/3 cup unsweetened baking cocoa
2 sticks butter, softened
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
raspberry sauce (recipe follows)
fresh raspberries for garnish, if desired
16 mint sprigs for garnish, if desired

Preheat oven to 350 degrees.
Lightly grease 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl with mixer set at low speed, combine the flour, sugar, buttermilk, eggs, cocoa, butter, baking powder, baking soda, and vanilla extract just until completely blended.  Increase mixer speed to high and beat 3 minutes.  Spread the batter into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Set pan on a wire rack to cool.  Cut cake into 16 squares and top pieces with the raspberry sauce when serving.  Garnish with a couple of fresh berries and a mint sprig if desired.

RASPBERRY SAUCE:
2 cups thawed frozen raspberries in syrup
2 tbsp sugar
1 tbsp cornstarch

Puree the raspberries in an electric blender; strain and place in a small saucepan.  Stir in the sugar and cornstarch; cook mixture until thickened and boiling.  Sauce may be covered and kept in the refrigerator.

This is a file photo with credits in corner. Not this exact recipe but used for reference only.

NO BAKE PUMPKIN OATMEAL COOKIES

• 1 ½ cups Sugar
• ½ cups Brown Sugar
• ¾ cups Butter
• ⅔ cups Milk
• 3 ⅓ ounces Pumpkin Spice Pudding Mix, Instant
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Vanilla Extract
• 3 ½ cups Rolled Oats, Quick Cooking
• 
  
• In a saucepan, combine sugars, butter and milk. Bring to a boil; boil 2 minutes.
• Remove from heat and add in the pudding mix, stirring to combine completely.
• Add in pumpkin pie spice, vanilla and oats.
• Stir to combine and let stand for 5 minutes
• Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.

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