1970s JACK-O'-LANTERN TEACAKES

2 1/3 cups Bisquick baking mix

3 tbsp granulated sugar
3 tbsp butter, melted
1/2 cup milk

Stir the baking mix, sugar, butter, and milk to a soft dough.  Gently smooth the dough into a ball on a floured cloth-covered board.  Knead 8 to 10 times.

Roll the dough into a 1/4-inch thick.  Cut with a floured 2-inch round dough or cookie cutter.  Form the rounds into pumpkin shapes, using the extra dough for stems.

Bake the pumpkins on an ungreased baking sheet for around 8 minutes or until tests done.

Cool the pumpkins completely then frost with the icing recipe below.

Jack-O'-Lantern Frosting
1 1/2 cups powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon orange extract
green food coloring
orange food coloring*
Candy for decorating the faces

Blend the powdered sugar with enough milk to make of spreading consistency.  Stir in the orange extract until blended.

Remove 1 tablespoon of the frosting to a cup or small bowl and add green food coloring for the stems.  Frost the stems of the Jack-O'-Lanterns.

Add the orange food coloring to the remaining frosting.  Frost the faces of the Jack-O'-Lanterns.
Add a piece of candy corn for the nose and make eyes and faces with thin licorice candy (or reserve a tablespoon of the frosting and use black food coloring.)

*If you do not have orange food coloring use red and yellow to make orange.

PUMPKIN SPICE CHEX SNACK MIX

4 cups honey nut Chex cereal

2 cups pretzels
1 6 oz bag Caramel Bugles 
1/4 cup butter (melted)
1/4 cup brown sugar
1 tbsp Pumpkin Pie Spice
1/2 tsp vanilla extract
1 8 oz bag Boo-terscotch M&M's
1 cup harvest candy mix (candy corn, candy pumpkins)
1/2 cup Reese's pieces

In a large mixing bowl, mix the cereal, pretzels and Bugles.

In a small bowl, stir together melted butter, brown sugar, pumpkin pie spice, and vanilla and then pour over the dry mix. Stir to coat.

On a baking sheet lined with parchment paper, spread out the mixture into an even layer.

Bake at 275 for 45 minutes, stirring every 15 minutes.

Spread on wax paper to cool and then toss with the candy pieces. 

Keep stored in an airtight container.

file photo

APPLE SNICKERDOODLE DUMP CAKE

6 cups sliced, peeled tart apples (about 8 medium)

1/3 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup orange juice

1 tbsp lemon juice

1 pkg (17.9 oz) snickerdoodle cookie mix

1/2 cup butter, melted

1 cup coarsely chopped pecans or walnuts

Whipped cream, optional

Preheat oven to 350-degrees. Grease an 11x7-inch baking dish.

Toss apples with both sugars both fruit juices and spread over bottom of prepared baking dish.

Place the cookie mix in a bowl and stir in the contents of the cinnamon-sugar packet. Sprinkle over the apples. Drizzle with the butter and top with the nuts.

Bake until golden brown and apples are tender, 35-40 minutes. Serve warm. Serve with whipped cream, if desired.

TOH 2023 recipe and photo

PEANUT BUTTER SNOWBALLS

Another great recipe from Taste of Home.

1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1- pound white candy coating, coarsely chopped

Instructions
In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.
Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.

APPLE CHEESE TURNOVERS

This recipe is older than my children who are in their 50s. I like to add some shredded apple to this recipe.

2 cups applesauce

1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425-degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen

file photo for reference only

CARAMEL COFFEE NUT TART

This tart is quick to assemble but does need to refrigerate for about an hour before serving.

1/2 cup whipping cream
2 tbsp instant coffee granules
1 pkg (14-oz) caramels, unwrapped
4 cups toasted pecans
1/4 tsp cinnamon
1 9-inch prepared graham cracker crust

In a large microwavable bowl, stir together the cream and coffee granules; add caramels. Microwave mixture on high 2 to 3 minutes, stirring every minute. Cook and stir until caramels are completely melted. Stir in pecans and cinnamon. Spoon mixture into the prepared crust. Refrigerate for about an hour or until firm. Drizzle with melted chocolate or chocolate ice cream topping, if desired, before serving.

This is an old Kraft recipe and photo. 

CHOCOLATE WAFFLES

Does your family love waffles? Have you thought of waffles as dessert? These chocolate waffles are perfect for breakfast or dessert.

3 tbsp unsalted butter

3 tbsp vegetable shortening

2 cups all-purpose flour (I recommend using white whole wheat flour, it's healthier)

1 tbsp baking powder

1/4 tsp salt

3 tbsp sugar

3 large eggs

1 cup milk

1/2 cup chocolate syrup + more for topping

1/2 tsp vanilla extract

Cooking spray

Confectioners' sugar and/or fresh berries for topping, optional

Melt butter and shortening together in a small saucepan, stirring to combine; remove from heat and set aside.

In a large bowl, whisk the flour, baking powder, salt and sugar together.

In a separate bowl or a large liquid measuring cup, whisk the eggs, milk, chocolate syrup, and vanilla together. Whisk this mixture into the flour mixture until combined. The batter will be slightly lumpy. Whisk in the butter mixture until combined.

Preheat oven to 250 degrees. Preheat a waffle iron and spray with cooking spray. Ladle enough batter onto the waffle iron to go within an inch of the edges. This will take 1/3 to 1/2 cup depending on the size of the waffle iron. Cook batter until crisp then transfer the waffle to a baking sheet and keep warm in the oven. Repeat until all batter is used.

To plate, place a couple of waffles on a plate and dust with confectioners' sugar, Dust with confectioners' sugar, berries and/or chocolate syrup as desired.

recipe and photo from BH&G 2017

CRANBERRY-ORANGE BUNDT CAKE #2

1 pkg (16-oz) pound cake mix

1 pkg (15.25 oz) yellow cake mix

5 eggs

3/4 cup butter, room temperature

2 tsp grated orange zest

1/2 tsp ground nutmeg

2 cups powdered sugar

2 tbsp + 2 tsp milk

1/2 tsp vanilla extract

3/4 cup fresh cranberries, halved

Powdered sugar for sprinkling, optional

Orange zest strips for garnish, optional

Mint leaves for garnish, optional

Heat oven to 325-degrees. Coat a 15-cup Bundt pan with cooking spray with flour.

On low, beat cake mixes, eggs, butter, 1 2/3 cups water, grated orange zest and nutmeg, 30 seconds; on medium, beat 2 minutes. Transfer to the pan. Bake at 325-degrees until a wooden toothpick inserted near the center comes out clean. This will take around an hour. Cool 20 minutes then transfer from pan to a wire rack to cool.

When cake is cool, stir together the powdered sugar and 2 tablespoons plus 1 teaspoon of milk and the vanilla together in a bowl until smooth. Add the remaining a little at a time if frosting is too thick to drizzle.

Trim bottom of the cake if necessary. Place cake on serving plate. Spoon the icing over cake top allowing some to run down the sides. Top cake with the cranberries. If desired, sprinkle a little powdered sugar over the cake and add the oranze zest strips and mint as garnishes.

Yield: 16 servings

recipe idea and photo First for women 2022

WES'S CINNAMON ROLL CAKE

I got this today from Wes Hampton's page. He is a member of the Gaither Vocal Band and an accomplished cook and baker. Here is his link. [https://www.facebook.com/WesHamptonFans/subscribenow…]

 

SOUR CREAM APPLE TART

5 tbsp unsalted butter

3/4 cup graham cracker crumbs

1 1/2 tsp ground cinnamon, divided
1 1/3 cups reduced-fat sour cream
3/4 cup sugar
1/2 cup flour
2 large eggs
1 tsp vanilla extract
5 cups coarsely chopped firm apples

Preheat oven to 350 degrees.

In a small saucepan, over medium heat, melt butter; stir in the cracker crumbs and 1/2 teaspoon of the cinnamon until well blended.

Press mixture firmly onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes; remove from oven and set aside to cool.

In large mixer bowl, combine the sour cream, 1/2 cup of the sugar, and 2 tablespoons plus 1 1/2 teaspoons of the flour.  Beat mixture at medium speed until well blended.  Beat in the eggs and vanilla until well blended.  Using a large silicone spatula, gently stir in the chopped apples; place mixture over the prepared crust.

Bake at 350 degrees for 35 minutes or just until the center is set.

Before serving, cut into 12 equal slices and make the following topping:

Preheat broiler.

Combine the remaining cinnamon, sugar, and flour together in a small bowl.  Cut in the remaining butter with a pastry blender until mixture is coarse crumbs.  Sprinkle evenly over the tart.

Broil 3 to 4 minutes until topping is a golden brown.

Let stand about 15 minutes before serving.

file photo

QUICK AND EASY MIXED BERRY TART

1 sheet refrigerated pie pastry

1 egg, beaten
1 to 2 tbsp granulated sugar
8-oz cream cheese
1/4 cup powdered sugar + more for sprinkling, if desired
2 tsp grated orange zest
3 cups assorted berries ie strawberries, raspberries, blueberries
1/3 cup melted apple jelly

On a floured surface, roll out the sheet of pastry to a 14" x 11" rectangle. Fold the edges over to form an 11" x 7" rectangle. Prick the inside of the rectangle with the tines of a fork. Brush the beaten egg over the edges and sprinkle with the granulated sugar. Bake at 450 degrees for 8 minutes or until golden brown; cool.

Beat the cream cheese, powdered sugar, and orange zest together and spread the mixture over the center of the crust. Combine the berries with the melted apple jelly and spoon over the cream cheese mixture. Sprinkle with powdered sugar, if desired.

 

file photo for reference only

ALMOND-FLAVORED COCONUT MACAROONS

4 egg whites

2/3 cup sugar

1 1/2 cups sweetened flaked coconut, chopped

2/3 cup all-purpose flour

1/2 tsp almond extract 

Heat oven to 350-degrees. Line baking sheets with parchment paper. On medium-high speed, beat egg whites until light and frothy. Gradually beat in sugar until stiff peaks form.

Fold in coconut, flour and almond extract. Transfer to a pastry bag fitted with a large star tip. Pipe on baking sheets 2-inches apart. Bake until lightly browned, about 14 minutes. Let cool.

Easy variations: To make chocolate dipped macaroons: In a double boiler over medium heat, melt 1/2 cup dark chocolate chips. Dip cooled macaroons in chocolate. Let dry.

file photo for reference

CANDY CORN-MARSHMALLOW CRISPY TREATS

1/4 cup butter

6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals

Note: This is a Kraft Foods Recipe and photo..

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.

CHERRY DUMP SALAD

3 cup miniature marshmallows

1 large can crushed pineapple, drained
1 can cherry pie filling
1 cup chopped pecans
1 can Eagle Brand milk
1 small carton frozen whipped topping, thawed

Mix whipped topping and milk together; stir in the pineapple, pie filling, and pecans.

Gently fold in the marshmallows to coat completely.

Cover and chill until serving time.

MINI FRENCH VANILLA TARTS WITH FRESH BERRIES AND MINT

These little tarts are quick and easy to make. They are easy, pretty, and tasty.

1 box (1.34 oz) French Vanilla Instant Pudding and Pie Filling Mix

1 pkg Graham cracker mini tart shells
Fresh seasonal berries
Mint sprigs for garnish, if desired

Prepare pudding mix as directed on box. Pour pudding into tart shells and refrigerate. Before serving, add 3 or 4 fresh berries and a mint sprig, if desired, for garnish.

This recipe and photo are from my quick fix blog.

RED VELVET CHERRY ALMOND TORTE

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

1 can (21-oz) cherry pie filling
1/4 tsp almond extract
1 carton (8-oz) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

Prepare and bake the cake as directed on package for two layers.  Cool and remove from pans according to package directions.

When cakes are cool, combine the pie filling and almond extract in a small bowl stirring until the extract is totally blended into the filling.

Place one cake layer on cake plate and spread with 1 cup of the whipped topping; top with half the pie filling mixture.  Add the second layer and top with the remaining pie filling mixture, spreading to within 1 1/2 inches of the edge of the cake.

Decorate the edges of the cake with the remaining whipped topping and garnish with the almonds.

COCOA-MINT CUPCAKES

2 eggs

1/4 cup oil

1 cup sugar

1/4 tsp peppermint extract

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

Whisk the first 4 ingredients together and gradually fold in rest of the ingredients.

Divide batter equally among 12 paper lined baking cups and bake at 375-degrees for 25-minutes. Remove from oven and cool on wire racks.

For frosting, beat 1 container (16-oz) milk chocolate frosting with 1/8 teaspoon peppermint extract on medium speed until fluffy. Frost cupcakes by using a star tip to make a pretty top. Sprinkle with some crushed peppermints.

Yield: 12 cupcakes

recipe and photo First for women 2022

SOUR CREAM RAISIN DROPS with ORANGE FROSTING

1/2 cup butter
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

file photo of this recipe

LAYERED PUMPKIN CAKE WITH CARAMEL AND PECANS

I got this cake recipe from a friend's facebook post. It is from Chef Ron Lock and his information is at the end of the post. Haven't tried it yet but I plan to. Perhaps some of you would like to try it, too.

(This cake is a total showstopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Ingredients:

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

Preheat oven to 350°F

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer.

Pour into 2 greased and floured 9-inch round pans.

Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.

BEAT cream cheese in medium bowl with hand mixer, or standalone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!

Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

Source: https://www.facebook.com/TheChefRonLock

CHOCOLATE MERINGUES

3/4 cup semisweet chocolate chips

3 large egg whites, at room temperature
1/2 cup sugar
1 tsp vanilla extract

Adjust oven rack to the lower third of oven. Preheat oven to 350 degrees.
Line 2 large cookie baking sheets with parchment paper; set aside.

Microwave chocolate chips on high for 1 minute. Stir until melted.

Beat the egg whites, slowly adding the sugar until the egg white are stiff but are not dry. Stir in the melted chocolate and the vanilla extract.

Drop by teaspoonfuls onto the parchment lined baking sheets; bake 7 minutes or until the tops are dry. Allow to cool on the parchment.

Yield: 64 meringues

file photo

LEMON-BLUEBERRY SCONES

1 1/4 cups whole grain pastry flour

1 cup ground whole oats
1/2 cup nonfat dry milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries
Preheat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, salt, and salt. In a small bowl, stir together the yogurt, honey, oil, lemon juice and lemon zest. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until combined. Drop 1/4 cup batter onto prepared baking sheet to make 10 scones. Bake at 400 degrees 12 to 15 minutes or until light browned and firm.

Per scone: 260 calories, 40 g carbs 15 g protein, 5 g fat (0 saturated) 

file photo for reference only 

SPICED CARAMEL APPLE CHEESECAKE

2 1/2 cups + 2 tbsp sugar

3/4 cup heavy cream

1 cup graham cracker crumbs

11 tbsp butter, melted

3 Gala apples, peeled, cored, cut into 3/4-inch pieces

1 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts

1 tsp ground cinnamon

1 tsp ground ginger

4 (8-oz each) pkgs cream cheese

4 eggs

 1 tsp vanilla extract

In a pot, mix 1 1/2 cups sugar and 1/2 cup water. Over medium heat, bring mixture to a boil. Cook, do not stir, until mixture turns caramel color, 20 minutes. Remove from heat. Carefully stir in cream. Let cool.

Heat oven to 325-degrees. Wrap entire outside of a 8-inch x 3-inch springform pan with foil; grease inside of the pan. Mix crumbs, 2 tablespoons sugar and 4 tablespoons butter. Press into pan. Bake 10 minutes; let cool.

In a skillet, heat 2 tablespoons butter over medium heat. Add apples and cook, stirring, until tender, 10 minutes. In a bowl, mix 3/4 cup flour, oats, walnuts, 1/4 cup sugar, 1/2 teaspoon cinnamon, 1/2 tsp ginger and 5 tablespoons butter until crumbly; reserve.

On medium speed, beat cream cheese and remaining sugar until smooth. On low, beat in 1/2 cup caramel, eggs, vanilla, 1/4 cup flour and remaining spices. Pour over crust. Place pan in baking pan on oven rack; fill baking pan with water halfway up the side of springform pan. Bake until center juggles slightly, 1 hour 15 minutes. Add apples and crumb mix. Bake until golden, 45 minutes. Turn off oven. Leave in oven with door closed 1 hour. Transfer from pan to rack; cool. Cover; chill 8 hours. Remove side of pan. Drizzle with some of caramel; serve with remaining caramel.

recipe and photo First for women 2023

GRAVEYARD DIRT

I got this from my daughter in 2914. Now that we are into the 'Ber months and the candies in this recipe are making their way onto our store shelves, I thought I would repeat it.

Instant chocolate pudding (and ingredients on box)

8 - small (clear) plastic cups
cool whip
Oreos
ghost "peeps"
candy corn/pumpkins
1 Ziploc bag
rolling pin

Directions:

First, make the chocolate pudding by following the directions on the back of the box. Once mixed, pour pudding into individual cups and let set up in the refrigerator. I bought a small box of instant pudding so mine was set within 5 minutes.

Next, plop a layer of cool whip on top of your chocolate pudding. Place a handful of Oreos in a ziplock bag and crunch them with a rolling pin until you get something that resembles dirt. I used the minis because we can't be trusted with a whole bad of oreos in the house (plus, they're easier to crunch)! Sprinkle a generous layer of oreo dirt on top of your cool whip.

Decorate your dirt cups with ghost peeps, pumpkins & candy corn. If you're taking them on the go, place a second plastic cup on top and secure with tape.
Source:sewingbarefoot

 

MANDARIN-ORANGE PINEAPPLE CAKE

A friend from Kentucky sent me this cake recipe. Some call it Pig Cake or Pig Pickin' Cake.

1 box Duncan Hines Butter Cake mix

1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Icing
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.

  — with Dianna Emmert Gillia