LEMON & HONEY MUFFINS

Honey has been used for centuries to fight bacteria.  It may also halt the growth of the bacteria that can cause stomach ulcers.  Consider adding more of it to your diet.

1 cup all purpose flour
1/2 cup white whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 tsp grated lemon peel

Drizzle:
1/4 cup powdered sugar
1 tsp lemon juice
additional grated lemon peel for garnish

Preheat oven to 375 degrees.
Line 10 muffin cups with paper liners or lightly grease.

In a large mixing bowl, combine both flours with the baking powder, baking soda, and salt.

In another bowl, combine the egg, honey, lemon juice, butter, and lemon peel.  Stir into the flour mixture just until moistened.

Pour batter into the muffin cups filling each half full.

Bake at 375 degrees for 15 to 18 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in pan on wire rack for 10 minutes; remove from the pan and allow to cool to warm.

In a small bowl, combine the powdered sugar and lemon juice to make drizzle.  Drizzle over warm muffins then sprinkle muffins with the additional lemon peel.
Note: I got this recipe some years ago from a Healthy Cooking magazine. 

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…]