PUMPKIN WHOOPIE PIES

2 cups brown sugar

1 cup vegetable oil

1 1/2 cups pumpkin puree

2 eggs

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla 

1 1/2 tbsp ground cinnamon

1/2 tbsp ground ginger

1/2 tbsp ground cloves

Preheat oven to 350 degrees.

Cream sugar and oil together. Add the pumpkin and eggs, mix together well. Add the remaining ingredients mixing well. Drop dough by heaping teaspoons onto parchment-lined cookie sheets. Bake at 350 degrees 10 t0 12 minutes.

Cool cookies on wire racks. Meanwhile make the following filling.

4 tbsp liquid egg whites

4 tbsp milk

1 tsp vanilla

1 tsp ground cinnamon

4 cups powdered sugar

1 1/2 cups vegetable shortening

Combine egg whites, milk, and vanilla and half the powdered sugar and the cinnamon. Beat in the shortening and last half of the powdered sugar.

Spread a big dab of filling on the flat side of a cooled cookie. Top with the flat side of another cookie. Continue until all filling and cookies are used.

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QUICK SUGAR COOKIES FOR A CROWD

4 1/2 cups brown sugar

2 cups vegetable shortening or butter, melted

2 cups sour cream

8 eggs

3 tsp baking soda

3 tsp cream of tartar

9 cups flour

1 tbsp vanilla 

Pinch of salt

Cream the sugar and shortening or butter. Add sour cream and eggs; beat well. Stir in the remaining ingredients, mix well. Drop by teaspoonfuls onto greased or parchment paper-lined cookie sheets.

Bake at 325-degrees for 8 to 10 minutes.

Note: If you only need a smaller amount of cookies, you can keep half the dough in the refrigerator for up to 3 weeks.

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1-2-3-4 POUND CAKE

1 cup butter

2 cups sugar

4 eggs 

3 cups cake flour

1/2 tsp salt

3 tsp baking powder

1 cup sour cream

1 tsp vanilla

Cream butter, then add sugar gradually and beat until fluffy.

Add eggs, one at a time, beating well after each.

Sift flour, salt and baking powder together. Mix sour cream and vanilla. Add dry ingredients and sour cream mixture alternately to the butter batter, beating well continuously.

Pour batter into a greased loaf pan and bake at 350-degrees for 1 hour.

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HOT FUDGE PUDDING CAKE

1 1/4 cups granulated sugar, divided

1 cup all-purpose flour
1/2 cup cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 tsp vanilla extract
1/2 cup packed brown sugar
1 1/4 cups hot water

Heat oven to 350 degrees.

In a medium bowl, combine 3/4 cup of the granulated sugar, the flour, 1/4 cup of the cocoa, the baking powder and salt. Add the milk, melted butter, and vanilla; beat until smooth. Pour mixture into an ungreased 9-inch square baking pan. Combine the remaining granulated sugar, brown sugar, and remaining cocoa. Sprinkle this mixture evenly over the butter mixture. Pour the hot water over the top but do not stir. Bake at 350 degrees for 35-40 minutes or until center is almost set. Let stand 15 minutes before serving. Spoon into dessert dishes, being sure to get sauce from bottom of pan and pour over the top. Garnish with whipped cream or ice cream topped with mini chocolate chips, if desired.

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BAKED BANANA PUDDING BARS

2 cups white whole wheat flour

1 cup ground vanilla wafers

2 tsp baking powder

1/4 tsp salt

1 cup melted butter

1 cup light brown sugar

3 large eggs 

1 tsp vanilla extract

1 pkg (8-oz) cream cheese, softened

1 pkg banana cream instant pudding mix

1/2 cup milk

2 large eggs

15 whole vanilla wafers

Line a 9 X 13-inch pan with foil and grease foil; set aside.

In a bowl, mix flour, ground wafers, baking powder and salt.

In another bowl, melted butter, brown sugar, 3 eggs and vanilla extract. Stir the flour mixture into this bowl. Spread the combined mixture into the prepared baking pan. Bake at 350 for 20 minutes.

Beat the cream cheese, pudding mix, milk and 2 eggs together. Spread over the crust and bake until set, about 15 minutes. Top with 15 vanilla wafers and allow to cool before cutting into 15 squares.

my version of a Woman's World Magazine Recipe

PRIMROSE VANILLA CUPCAKES

I have been told this recipe is the basic cupcake recipe used at the Primrose Bakery in North London, England.

8 tbsp (1 stick) unsalted butter, room temperature
1 cup + 2 tbsp sugar
2 large eggs (they use range-free or organic, I believe)
1 cup self-rising flour
3/4 cup + 1 tbsp all-purpose flour
1/2 cup 2% milk, at room temperature
1 tsp pure vanilla extract

Preheat oven to 350.
Line a 12 cup muffin pan or 36 mini muffin cups with paper liners; set aside.

In a large mixing bowl, cream the butter and sugar together until pale and smooth, about 3 to 5 minutes using a hand-held electric mixer. Add eggs, one at a time, mixing for a few minutes after each.

Sift the flours together into a separate bowl.

Mix the milk and vanilla together in a glass measuring bowl.

Add 1/3 of the flour mixture to the butter mixture; beat well. Pour in 1/3 of the milk and beat in. Repeat until all flours and milk have been used.

Carefully add batter to the muffin cups, filling each about 2/3s full.

Bake at 350 degrees 20-25 minutes for regular size or 15 minutes for mini size. Cupcakes should be slightly raised and a golden brown in color. Insert a wooden skewer or a wooden toothpick into center to check for doneness. The pick should come out clean.

Remove from oven and allow to cool in the pan 10 minutes before carefully removing to a wire rack to continue cooling. When completely cooled, frost with your favorite frosting.

These cupcakes were made and decorated by my granddaughter.

BROWN DERBY PIE

 

1 cup sugar

1/4 cup flour
2 eggs, lightly beaten
1 stick butter, melted
1 cup chopped nuts
6-oz pkg. semi-sweet chocolate chips
1 tsp vanilla
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees.

In a large bowl, mix together sugar and flour. Add the butter, egg, and vanilla to the mixture and blend well. Stir in the nuts and chocolate chips. Pour mixture into the unbaked pie shell. Bake at 325 degrees for 45 minutes.

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CHOCOLATE SNACK CAKE

1 cup brown sugar

1 cup granulated sugar

1 cup vegetable shortening

2 eggs, unbeaten

1 cup buttermilk

2 3/4 cups flour

1/2 cup cocoa powder

1/2 cup boiling water

1 tsp baking soda

In a mixing bowl, cream sugars with the shortening. Mix in eggs, buttermilk, flour and cocoa until well blended.

Dissolve baking soda in boiling water, then stir into the batter.

Pour batter into a greased and floured 9-in X 13-in baking pan (can be made in two prepared round cake pans). Bake at 350-degrees for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. 

Frost with your favorite frosting or save calories by sprinkling with powdered sugar.

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RASPBERRY COCONUT BALLS

If you love Hostess Zingers, you'll want to try these raspberry coconut balls. 

1 pkg (12-oz) vanilla wafers, crushed

3 1/2 cups sweetened shredded coconut) divided

1 can (14-oz) sweetened condensed milk

3 tsp raspberry extract

1 tsp rum extract

1/4 cup pink sanding sugar

In a bowl, mis the vanilla wafer crumbs and 1 1/3 cups of the coconut. Stir in the milk and both extracts.

In a shallow bowl, combine the sanding sugar and remaining coconut.

Shape dough into 1-inch balls and roll in the sugar/coconut mixture. Place in airtight containers and refrigerate.

Yield: Approximately 4 dozen

Per cookie ball: 93 calories, 4 g fat (3 g sat), 4 mg cholesterol, 52 g sodium, 13 g carbs (11g sugar), 1 g protein

recipe and photo from an old quick & easy magazine

GIFT OF THE MAGI BREAD

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cups all-purpose flour (I recommend using white whole wheat flour

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas

1 can (11-oz) mandarin oranges, drained

1 cup flaked coconut

1 cup semisweet chocolate chips

2/3 cup sliced almonds, divided

1/2 cup chopped maraschino cherries

1/2 cup chopped dates

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. 

Combine the flour, baking soda and salt; add to the creamed mixture alternately with bananas. Stir in the oranges, coconut, chocolate chips, 1/2 cup almonds, cherries and dates. Evenly pour the batter into two greased 8-inch loaf pans. Sprinkle with the remaining allmonds.

Bake at 350-degrees for 50-55 minutes or 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. 

my version of a TOH recipe , TOH photo

SAUSAGE-PEACH PUFF PANCAKE

1/2 cup all-purpose flour

1 tbsp sugar

1/8 tsp salt

2 eggs, beaten

1/2 cup milk

1 tbsp butter 

In a mixing bowl, combine the flour, sugar and salt. Whisk in the eggs and milk. Melt the butter in a 9-inch pie plate. Place pie plate in a 400-degree oven for a couple minutes or until butter is melted. Pour the batter into the hot pie plate. Bake 10-15 minutes or until edges are a golden brown.

Filling:

8 to 10 pork sausage links, halved

1 can (16-oz) sliced peaches, drained

1/3 cup pancake syrup

While pancake bakes, cook the sausage in a skillet over medium heat until browned. Drain well. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce the heat and simmer, uncovered, for 7 to 10 minutes or until the sausage and peaches are coated with syrup. Spoon into the pancake and serve immediately.

Yield: 4 to 6 servings

TOH file photo

 

COCONUT DREAM CAKE

1 (18.25-ounce) package white cake mix, batter prepared according to package directions

1 (12-to 14-ounce) package flaked or grated coconut, divided, toasted if desired
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners' sugar
1 (6-ounce) package white baking bar, melted

Prepare cake according to package directions and stir in 2 cups of the coconut. Bake according to package directions for 2 9-inch layers.

Remove cakes from oven and let cool in pans about 5 minutes. Remove to wire rack to cool completely.

While cakes cool, in a large bowl, with an electric beater on medium speed, beat butter, confectioners' sugar, and melted white baking bars until fluffy and doubled in size. 

Add remaining coconut to the butter mixture and mix until thoroughly combined.

Place one cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides. 

Cover cake loosely and chill at least 2 hours before serving.

Note: This is a file photo.

EASY TIRAMISU BOWL

1 pkg (8-oz) cream cheese, softened

3 cups cold milk
2 pkgs (3.4 oz each) vanilla instant pudding mix
1 tub (8-oz) frozen whipped topping, thawed
48 vanilla wafers
1/2 cup strong brewed coffee
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries

In a large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in milk and pudding mix. Stir in 2 cups whipped topping.

Line a 2 1/2-quart clear glass bowl with 1/2 the vanilla wafers and drizzle with half the coffee. Top with 1/2 the pudding mixture and 1/2 the grated chocolate. Repeat the process starting with the remaining vanilla wafers.

Garnish the top with the remaining whipped topping and the fresh raspberries.

Note: File Photo

BLUEBERRY SNACK CAKE

 

2 cups all-purpose flour

1 1 2 cups sugar
1/2 cup cold butter
1 tsp baking powder
1 cup milk
2 eggs, separated
2 cups fresh or frozen blueberries

In mixing bowl, combine the flour and sugar. Cut in butter until  crumbly; set aside 3/4 cup for topping.

Add baking powder, milk, and egg yolks to remaining mixture, mix well.

Beat egg whites until soft peaks form; fold into batter. Pour into a greased 9x13-inch pan or dish.  Sprinkle with the blueberries and the reserved crumb mixture. Bake at 350 degrees 30-35 minutes or a toothpick inserted in centeredness out clean.

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CHERRY NUGGET COOKIES

1 cup shortening

3-oz cream cheese
1 cup sugar
1 egg
1 tsp almond extract
2 1/2 cups flour
1/4 tsp baking soda
1 1/3 cups chopped nuts
Large jar of maraschino cherries

Preheat oven to 350 degrees.

In a large mixing bowl, combine the shortening, cream cheese and sugar until well combined. Add egg and almond extract; mix in well. Mix flour and baking soda together and add gradually to the shortening mixture. Cover dough and chill. Drain cherries and cut in halves. When dough is thoroughly chilled, roll into balls. Roll the balls in the chopped nuts. Place balls on a very lightly greased cookie sheet or line cookie sheet with parchment paper. Place a cherry half in the center of each cookie. Bake at 350 degrees about 16 minutes or until barely browned.

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FRUIT TOPPED PETITE CHEESECAKES

 CRUST:

1 cup Graham cracker crumbs
2 tbsp sugar
4 tbsp butter, melted

FILLING:

1 cup sugar
2 tbsp lemon juice
3 pkgs (8-oz)cream cheese, softened
3 eggs
2 tsp vanilla

TOPPING:
1 can (21-oz) fruit pie filling of your choice ie cherry, peach, strawberry, blueberry

Preheat oven to 350 degrees. Line a 12-cup muffin tins with cupcake liners; set aside.

In a mixing bowl, combine the Graham cracker crumbs, the 2 tablespoons of sugar, and the butter. Divide the mixture evenly among the lined muffin tins and press the crumbs to form a solid layer in each cupcake liner. Bake for 3 to 5 minutes at 350 degrees. Cool completely.

Reduce oven heat to 325 degrees.

In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add the 1 cup of sugar and continue to beat until smooth. Scrape the inside of the bowl to be all the mixture is in the bowl. Reduce the speed to low and add the eggs, lemon juice, and vanilla; mix just to incorporate. Fill cupcake liners 2/3 full with the cream cheese mixture. Bake 20 to 25 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Top with the fruit filling and refrigerate until ready to serve.

Note: This is one of my older recipes. I think it might be from an old Country Living magazine but I am not sure.

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RASPBERRY SWIRL CHEESECAKE BARS

CRUST:

1 1/2 (3/4 cup) sticks butter
1 cup powdered sugar
1/2 tsp salt
1 1/2 cups all-purpose flour

Preheat oven to 325 degrees. Line a 9 x 13-inch baking pan with heavy-duty foil and allow foil to extend 2-inches above pan on both ends.

Beat butter in a medium bowl with mixer on medium-high speed until creamy. Add powdered sugar and salt, beat 1 minute until light and fluffy. On low speed, gradually beat in the flour just until blended. Using your fingers, press the mixture evenly over the bottom of the foil lined pan. Bake for 18 minutes or until golden. Cool pan on a wire rack. Allow to cool.

FILLING:

4-oz white baking chocolate
1 cup frozen unsweetened raspberries, thawed
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
1/4 tsp liquid red food coloring
1/4 tsp raspberry extract

Melt white chocolate in a small bowl in the microwave according to package directions. Cool to room temperature.

While chocolate cools, using a rubber spatula, press raspberries through a fine strainer set over a medium bowl. Discard seeds. You should have 1/4 cup raspberry puree. Set puree aside.

In a large mixer bowl, using medium-high speed, beat cream cheese and sugar for 2 minutes or until creamy. Reduce speed to low and beat in the eggs, one at a time, until combined. Beat in sour cream and vanilla extract. Beat in flour just until blended.

Remove 1 cup of the batter and stir into the raspberry puree along with red food coloring and raspberry extract. Stir the white chocolate into the remaining batter. Pour 1 1/2 cups of the white batter over the crust; top with spoonfuls of the remaining raspberry mixture. Top with the remaining white batter to cover. Top with small dollops of the reserved raspberry mixture. Drag a toothpick through the dollops of raspberry mixture and top white batter to marbleize.

Bake 30 to 35 minutes until slightly puffed and set. Cool completely in pan on a wire rack. Refrigerate at least 1 hour until firm. To serve, hold foil by the ends and lift to a cutting board. Cut into 4 equal rows lengthwise and 8 rows crosswise.

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RED VELVET BERRY CUPCAKES

1 pkg (2-layer size) red velvet cake mix

3 eggs

1/2 cup oil

1 1/2 cups butter, room temperature

6-oz cream cheese, room temperature

3 cups powdered sugar

1/2 cup water

1/2 cup milk

1 1/2 cup mixed berries of your choice, washed and dried

Preheat oven to 350 degrees.

Line 24 muffin cups with paper liners and set aside.

Prepare the cake mix according to the package directions with the eggs, oil, 1/2 cup water and 1/2 cup milk. Divide the mixture evenly into the lined muffin tins. Bake 18 to 20 minutes and cool completely on a wire rack.

To prepare the frosting, beat the butter and cream cheese until smooth. Beat in the powdered sugar then beat on medium-high 2 minutes. Pipe or spread on cooled cupcakes then top with the berries.

Yield: 24 cupcakes

file photo for reference only - not this recipe

CHOCOLATE KISSES-DATE CAKE

What a fun cake. This tube cake is made with dates and kisses!

1 cup boiling water

1 cup dates, cut-up
1 tsp baking soda
1 cup butter
1 cup sugar
1 tsp vanilla
4 eggs, beaten
2 1/2 cups all-purpose flour
1/4 tsp salt
40 chocolate candy kisses
1 cup chopped pecans

Preheat oven to 325 degrees. Lightly grease a 10-inch tube pan; set aside.

Combine the boiling water, dates, and baking soda together; set aside and allow to cool.

In a large mixing bowl, cream together the butter, sugar, and vanilla. Add the eggs and blend into the mixture. Sift flour and salt together; add alternately to the batter with the date mixture. Pour half the batter into the prepared tube pan. Sprinkle half of the nuts and half of the candy kisses. Add remaining batter and top with remaining nuts and kisses. Bake for 1 hour at 325 degrees. Cool 15 minutes before removing from pan.

Clipart 

VERY CHOCOLATE COOKIES

1 3/4 cups all-purpose flour

1 1/2 cups sugar
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
3/4 (1 1/2 sticks) cup butter, softened
2 eggs
2 tbsp plus 1 tsp milk
1 tsp vanilla extract
2 cups (12-oz pkg) chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

Stir together flour, sugar, cocoa powder, baking soda and salt in a large mixing bowl. Add butter, eggs, milk and vanilla; beat until well blended. Stir in chocolate chips and nuts, if using. Drop dough by heaping teaspoonfuls onto prepared cookie sheet. Bake 9 to 11 minutes or just until set. Do not overbake. Cool slightly then remove to a wire rack to cool completely.

Yield: 3 to 4 dozen cookies

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BAKED BLUEBERRY PANCAKE

2 cups pancake mix

1 1/2 cups milk

1 egg

1 tbsp olive oil

1 tsp ground cinnamon

1 cup fresh or frozen blueberries

Butter for serving

Maple syrup for serving

Turn oven to 400 degrees to preheat while you make the pancake batter.

Grease or spray a 15-in x 10-in x 1 inch baking pan; set aside.

Spread the batter onto the prepared pan and bake at 400-degrees 10 to 12 minutes or until golden brown.

Cut into squares or triangles to serve. Serve with butter and maple syrup.

Yield: 6 servings

TOH file photo

ORANGE NUT BREAD

 4 1/2 cups all purpose flour

1 3/4 cups granulated sugar

4 tsp baking powder

1 1/2 tsp salt

1 tsp baking soda

1 1/2 cups chopped walnuts

2 tbsp grated orange peel

2 eggs

1 cup milk

1 cup orange juice

1/4 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Stir in the walnuts and orange peel.

In a small bowl, beat eggs, milk, orange juice and butter until smooth. Stir into the flour mixture until moistened. Pour batter evenly into two greased 8-inch loaf pans.

Bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans 10 minutes then remove and cool completely on wire rack.

Yield: 2 loaves

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EASY CREAMY FRUIT DIP

8-oz cream cheese, softened

3 tbsp orange juice concentrate

1 jar (7-oz) marshmallow creme

Fresh fruits of your choice

In a mixing bowl, beat the cream cheese and orange juice concentrate together until smooth. Fold in the marshmallow creme. Serve with the assorted fresh fruits.

Yield: 2 cups

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ONE BOWL CHOCOLATE CAKE

 I got this recipe 25-years-ago from the Premier issue of Quick Cooking magazine.

2 cups all-purpose flour

2 cups sugar

1/2 cup baking cocoa

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup vegetable oil

1 cup buttermilk

2 eggs

1 cup hot water

Frosting of your choice

Colored sprinkles, optional

In a large bowl, combine dry ingredients. Stir in oil, buttermilk and eggs. Add water and stir until combined.

Pour batter into a 13-in x 9-in baking pan. Bake at 350 degrees for 35-38 minutes or until a toothpick inserted in the center comes out clean. 

Cool completely in pan then frost with your favorite frosting.

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PAULA'S SPICED CRANBERRY PECAN BARS

 Crust:

2 1/2 cups all-purpose* flour

1/2 cup sugar

1 1/2 tsp apple pie spice

3/4 tsp baking powder

1/2 tsp ground ginger

1/2 tsp kosher salt 

1 cup cold butter, cubed

1 egg

Line a 9" x 13" baking pan with parchment paper.

In a medium mixing bowl, whisk the first 6 ingredients together; add butter. On medium speed of electric mixer, beat until crumbly. Beat in the egg. Reserve 1 cup of the mixture and press the remaining into the bottom of the prepared pan. Bake 18 minutes until golden brown.

Filling:

5 cups fresh cranberries

3/4 cup sugar

1/2 cup applesauce

1/2 cup maple syrup

2 tbsp orange juice

1/4 tsp kosher salt

1 1/2 tbsp cornstarch

In a large pot, mix 3 cups of the cranberries with the sugar, applesauce, syrup, orange juice and salt. Cook over medium-high heat while stirring until the cranberries begin to burst. Reduce heat to low and simmer, stirring, 10 minutes. Whisk the cornstarch and 1 1/2 tablespoons water into the mixture. Cook about 2 minutes until thick. Remove from the heat and fold in the remaining berries. Spread over the crust.

Topping:

1/2 cup chopped pecans

1/2 cup old-fashioned oats

Mix the pecans and oats with the reserved cup of crust mixture. Sprinkle evenly over the filling. Bake at 350-degrees until golden brown, about 30 minutes. Cut into 24 bars to serve.

PD photo

MEXICAN HOT CHOCOLATE CUPCAKES

1 pkg 2-layer chocolate cake mix

1/2 cup water

1/2 cup milk

1 cup mayonnaise

3 large eggs

2 tsp ground cinnamon

1/2 tsp cayenne pepper

16-oz marshmallow creme

1 can chocolate frosting

Miniature marshmallows for garnish

Preheat oven to 350 degrees.

Line 24 muffin cups with paper cupcake liners and set aside.

In a large mixing bowl, combine the first seven ingredients and using an electric mixer, beat on low speed until combined, about half a minute. Turn speed to medium and beat approximately another 2 minutes. Divide the batter equally among the 24 muffin cups.

Bake in a 350-degree oven from 15-20 minutes or until a wooden toothpick inserted in the centers comes out clean. 

Remove cupcakes from oven and allow to cool in the pans about 5 minutes then remove to wire racks to cool completely.

When cupcakes are completely cooled, use a melon batter to remove center of cupcake, being careful not to go all the way to the bottom. Place marshmallow creme in a ziplock bag and cut a small hole in one corner or use a pastry bag with a large round tip and fill the centers of the cupcakes. Frost with the canned frosting, or your favorite chocolate frosting. Garnish tops with one or two of the mini marshmallows.

file photo for reference

BUTTER COOKIE DOUGH AND FROSTING

1 1/2 cups butter, softened

1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp salt
4 1/2 cups all-purpose flour

Preheat oven to 375 degrees.

In a large mixing bowl, using an electric mixer, beat butter, sugar, egg, vanilla, and salt together until light and fluffy. Gradually add flour and beat until well mixed. Cover dough and chill 1 hour. Work with 1/4 of the dough at a time, keeping the remaining dough refrigerated. Roll out to 1/4-inch thick between two sheets of waxed paper. Cut dough into desired shapes. Place cookies on an ungreased baking sheet and bake at 375 degrees for 8 to 10 minutes. Remove cookies to wire rack to cool; cool completely.

Frosting:

2 cups confectioners' sugar
1/4 cup butter, softened
2 tbsp milk
1 tsp vanilla

In a large bowl, beat all ingredients together and use to frost cookies.

file photo.

REDUCED FAT CARAMEL APPLE CAKE

1 1/2 cup reduced-fat baking mix

1/2 cup sugar
1/2 cup 1% milk
2 cups sliced peeled cooking apples
1 tbsp lemon juice
2/3 cups packed brown sugar
3/4 tsp cinnamon
1 cup boiling water

Preheat oven to 350 degrees.

In a medium mixing bowl, stir together the baking mix, sugar, and milk until blended. Pour mixture into an ungreased 9-inch square baking pan. Top mixture with the apples and sprinkle with lemon juice. In a small bowl, combine the brown sugar and cinnamon; sprinkle over the apples. Pour the boiling water over the apples. Bake in 350-degree oven for 50 to 60 minutes.

file photo.

HOMEMADE CINNAMON ROLLS

4 1/2 to 5 cups all-purpose flour

1 pkg active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
3 eggs, beaten
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tbsp cinnamon
1/2 cup butter, softened

In a small bowl, pour the dry yeast into about 1/3 cup warm water and sprinkle with sugar. In a glass bowl, combine the milk, butter, sugar, and salt; microwave on high for 2 minutes but do not boil. Stir milk and butter mixture until butter is melted and has cooled slightly.

In a large mixing bowl, put 2 cups of the flour and pour the dissolved yeast on top. Pour the slightly cooled milk mixture on top of the flour and and yeast and mix with a wire whisk. Add the beaten eggs and whisk until well blended. Gradually add the remaining flour until a soft elastic dough is formed. Place mixture in a greased glass bowl, turning once, and cover with a thin damp cloth. Let rise until doubled in size.

For the filling, combine brown sugar, 1/4 cup flour, and cinnamon. Punch down the dough and turn out on a lightly floured surface. Cover and let rest for 15 minutes. Roll the dough into a 12-inch square.

Spread the softened 1/2 cup of butter evenly on the dough. Sprinkle with the filling mixture. Roll up jelly-roll style and pinch edges to seal. Slice to the desired thickness and place in a greased pan. Let rise until doubled in size and then bake in a 350 degree preheated oven until golden brown. Baking time will depend on the thickness you slice your rolls and how tightly you put them in the pan.

Allow rolls to cool for 5 minutes after removing from the oven. Make the following powdered sugar glaze and drizzle over the warm rolls.

POWDERED SUGAR GLAZE:

In a small bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon vanilla, and enough cream (probably 1 to 2 tablespoons) to make a drizzling consistency.

File Photo

ITALIAN CHEESE PIE

1 9-inch unbaked pie shell

6 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 carton (15-oz) ricotta cheese
2 tbsp grated lemon zest
1 jar (10-oz) lemon curd
Whipped cream, fresh lemon slices, fresh raspberries for garnish, if desired

Preheat oven to 350 degrees.
Place pie crust in pan and flute edges; set aside.

Using an electric mixer on medium speed, beat the eggs, sugar, vanilla extract, ricotta cheese and lemon zest until well blended; pour into the prepared pie shell.

Bake at 350 degrees for 60 to 65 minutes or until the filling is set and crust is golden. Use a pie shield or aluminum foil over the crust if it starts to get too brown. Remove from oven and allow to cool on a wire rack.

Once pie cools, spread the lemon curd evenly over the top. Refrigerate and chill at least 4 hours.

Before serving, garnish as desired.

Yield: 8 servings

 Recipe adapted from a Mr. Food recipe.

CHERRY FLIP

1/3 lb graham cracker crumbs

1 stick butter, melted
8-oz cream cheese
1 cup powdered sugar
2 tbsp milk
1/2 pint heavy whipping cream, whipped and sweetened to taste with some powdered sugar
1 cup chopped nuts, optional
21-oz can cherry pie filling

Preheat oven to 350 degrees.

In a medium bowl, mix graham cracker crumbs with melted butter; press crumb mixture into an 8 x 10-inch baking dish. Bake crust at 350 degrees for 10 minutes. Set crust aside to cool.

Using an electric mixer, blend cream cheese, powdered sugar, and milk together until smooth. When crust is cooled, scrape the cream cheese mixture into the crust and smooth it out. Top with the whipped cream, sprinkle nuts over whipped cream, and spoon the pie filling over the top. Refrigerate for at least 1 1/2 hours to set.

Note: For other options try the following combinations: apple pie filling with walnuts, peach pie filling with toasted almonds, blueberry pie filling with pecans.

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