PUMPKIN SNICKERDOODLES

• 3 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 2 tsp vanilla extract

• 1/2 cup white sugar
• 4 tsp cinnamon

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, corn starch, cream of tartar, and salt until well combined. Set aside.

In a large mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for a couple of minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree.

Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30-40 minutes (until you can roll it without it being sticky).

Preheat oven to 350°F. Spray or line two large baking sheets with parchment paper and set aside.

Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leaving 2 inches between each one.

In a small bowl, whisk together the 1/2 cup of sugar and 4 teaspoons ground cinnamon. Roll each ball of cookie dough in the cinnamon sugar mixture and place back on the baking sheets.

Bake at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before transferring the cookies to a wire rack to cool completely.

file photo

I believe I originally got this recipe and photo from Kitchen Fun with My Three Sons but not sure.

BASIC VANILLA MARSHMALLOW BUTTERCREAM FROSTING

1 cup butter, softened

1 jar (7 to 8-oz) marshmallow cream
1 cup powdered sugar
1 tsp vanilla extract
food coloring, if desired

In medium to large mixer bowl, beat the butter on medium speed until creamy; beat in the marshmallow cream until well blended.  Beat in the powdered sugar and vanilla extract.  Turn mixer speed to high and beat until fluffy (about 3 to 4 minutes).  Beat in a few drops of desired food color if you wish to have tinted frosting.

Yield: Approximately 3 cups frosting

file photo

Note: My granddaughter sometimes uses this frosting. It is very tasty.

APPLE AND CREAM CHEESE BUNDT CAKE

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice

3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk

1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

This is the file photo

I saw this on the internet some time ago. Can't remember the site it was on. 

It is rich but good.

CARAMEL APPLE SHEET CAKE

1 cup unsalted butter
1 cup water
2 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sour cream
2 large eggs
1 medium apple , diced small (about 1 1/4 cups)

For The Icing:
3 tablespoons milk
1/4 cup unsalted butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons caramel topping

Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.

In a separate bowl, whisk together the sour cream and eggs.

Combine the wet ingredients with the dry (batter will be thick.)

Fold in the diced apples.

Gradually stir in the warm melted butter and mix well until combined.

Pour batter evenly into the prepared pan (batter will be loose.)

Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool at least 30 minutes.

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. 

Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.)

Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15-20 minutes.

Slice into squares and enjoy!

Recipe and photo from

bellyfull.net

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HAZELNUT TORTE

6 large eggs, separated

1 cup granulated sugar
1 cup finely chopped hazelnuts, toasted
3/4 cup dry bread crumbs
2 tbsp orange juice
dash of salt
2 cups whipping cream, whipped
Hazelnut halves for garnish, if desired

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

In a large mixing  bowl beat the egg yolks with the sugar until of a light lemon color.  Stir in the chopped nuts, bread crumbs, and orange juice.

In a separate mixing bowl, beat the egg whites with the salt until stiff peaks form; gently fold into the hazelnut mixture.

Spoon  the batter into the prepared pan and bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes then remove the sides of the pan and transfer cake to a wire rack to cool completely.

Split the cake crosswise to make two layers.  Spread half the whipped cream a top one layer that has been placed on a serving plate.  Top with the second layer then the remaining half of the whipped cream.  Garnish with hazelnut halves, if desired.

Note: Original recipe from an old TOH magazine; recipe submitted by a lady in Canada.

Yield: 10 servings

NOTE:  I did not forget to include the flour; there is none.

FLEISCHMANN'S COUPON - 1963

I just love going through the old boxes of my mother's recipe clippings.  Every once in awhile I come across something interesting like this Fleischmann's Active Dry Yeast coupon that expired on Dec. 31, 1963.  8 cents was probably a pretty good savings on yeast back then!  My mother was a bit of a pack rat and on days like this, I am glad she was!

A CUP OF HONEY-GINGER HOT TEA

1-inch piece fresh ginger, peeled & grated on large side of grater to make 1 tbsp

1 regular green tea bag
1 tbsp lemon juice
2 tbsp honey
1 cup boiling water

Squeeze the juice from the ginger into a teacup; discard solids.  Place the tea bag, lemon juice and honey into a teacup.  Pour the boiling water into the cup, cover and steep for 3 minutes.  Remove tea bag, squeeze gently and discard.

Yield: 1 cup tea

Note: Green tea is an excellent source of antioxidants that may inhibit cancer growth.  This tea is a good beverage for those fighting nausea.