PUMPKIN SPICE DOUGHNUT HOLES

This is a recipe from an old Food Network magazine. No, you don't have to make doughnuts to get these holes but they do look like doughnut holes. For all you pumpkin spice lovers, give these a try.

1 3/4 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp salt
1 egg
2 tbsp melted butter
1/2 cup milk
1/2 cup granulated sugar
Vegetable oil for frying
1/3 cup sugar for rolling
1 tsp pumpkin pie spice for rolling

In a small mixing bowl, whisk together the flour, pumpkin pie spice, baking powder and salt.

In a larger mixing bowl, whisk the egg, butter, milk and sugar together; stir in the flour mixture.

Heat oil to 350 degrees and fry small scoops of the dough for 3 to 4 minutes, turning, until golden brown. Remove from oil to a wire rack over a cookie sheet to drain.

While still warm, roll the balls in the combined 1/3 cup sugar and 1 teaspoon of pie spice.

Yield: Approximately 24 doughnut holes.

CHERRY CHOCOLATE PIE

I was going through a big envelope of recipe clippings when I came across this.  Sound good to me and I thought it might to you, too.  Below the picture I will type in the instructions that are cut off.  Click on picture to enlarge.

Melt chocolate......

Beat cream cheese............................................Gradually add corn syrup, beating until
well blended............................................................................................................crust.

Bake in.............................................................................................................refrigerate
for at least...............................................

CARROT-PINEAPPLE MUFFINS

1 cup canola oil
1 cup sugar
3 eggs
1 tbsp vanilla extract
2 cups white whole-wheat flour
1 1/2 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups peeled, shredded carrots
1 cup shredded coconut
1 cup chopped nuts
1 cup crushed pineapple

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

In large mixing bowl, blend the oil, sugar, eggs, and vanilla.

In a smaller bowl, combine the flour, cinnamon, baking soda, and salt; add to the first mixture.

Blend the carrots, coconut, nuts, and pineapple into the batter. Divide batter between the prepared muffin cups and bake at 350 degrees for 20-25 minutes.

Note: If you prefer, bake in a 9" x 12" greased pan for a cake rather than muffins.

dishmaps photo

BUTTER COOKIE BOUQUET

1/3 cup butter, softened

1 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
red paste food coloring
1 cup vanilla frosting
green paste food coloring

In a small mixing bowl cream butter and sugar.  Beat in the eggs and vanilla extract.  Combine the flour, salt, and baking powder; gradually add to the creamy mixture.  Using the red paste food coloring, tint the dough red (or use less tint for pink flowers).  Shape dough into a ball, wrap in plastic wrap and chill overnight or all day.

Shape the chilled dough into 3/4-inch balls.  Place balls 2-inches apart on lightly greased baking sheets and flatten to 1/4-inch thickness.  With a sharp knife, cut two slits at the top of each circle to form a flower bud.  Pinch the bottom of each circle to form a stem end.

Bake cookies at 350 degrees for 8 to 10 minutes or until set; do not overbake.  Carefully remove to wire racks to cool completely.  Tint frosting green.  Use a small leaf tip and pipe leaves onto the stem end of each flower.  Scatter leaves among the flowers and make a bow on the stems.

I got this recipe from a TOH magazine many years ago.  Several years ago I helped my granddaughters make these on white cutting boards for their mothers for Mother's Day. They were a real hit.

CARAMEL CINNAMON ROLLS

2 pkgs (.25-oz each) active dry yeast

1/4 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1 cup butter, softened
1 cup granulated sugar
1 cup mashed potatoes (without butter or milk)
2 large eggs
1 tsp salt
1 1/2 cups whole-wheat flour
7 1/4 cups all-purpose flour

In a large mixing bowl, dissolve the yeast in the warm water.  Add the milk, butter, sugar, potatoes, eggs, salt, and whole-wheat flour.  Beat mixture until smooth.  Stir in enough all-purpose flour to form a soft dough.  Turn out on a floured surface and knead until smooth and elastic, about 6 to 8 minutes.  Place in a greased bowl and turn once to grease top.  Cover loosely and let rise in a warm place until doubled, about 45 minutes.

FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
3 tbsp ground cinnamon

Punch dough down.  Turn out on floured surface and divide into thirds.  Roll each portion into a 12-inch x 8-inch rectangle; spread with melted butter.  Combine the brown sugar and cinnamon; sprinkle over the dough to within 1/2-inch of the edges.  Roll up jelly-roll style, starting with a long side; pinch seams closed.  Cut each roll into 12 even slices and placecut side down in three greased 13 x 9-inch baking pans.  Cover and let rise until doubled, about 45 minutes.

Bake rolls at 350 degrees for 27-30 minutes or until golden brown.  Cool 5 minutes before removing to a wire rack.

While rolls cool, make the following GLAZE:
1/2 cup heavy whipping cream
1/3 cup sugar
1/3 cup packed brown sugar
3 tbsp butter
1 cup miniature marshmallows
2 cups powdered sugar
1 tsp vanilla extract

Combine the cream, both sugars, and butter in a large saucepan.  Bring mixture to a boil and cook, stirring, for 2 minutes.  Remove from heat and stir in marshmallows until melted.  Beat in powdered sugar and vanilla.  Drizzle over rolls.

Yield: 36 rolls

file photo

THREE-LAYER CHOCOLATE TORTE WITH CHOCOLATE FROSTING

1 cup butter, softened

2 1/2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1 cup cocoa baking powder
2 cups boiling water
2 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

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

In a large mixer bowl cream the butter and sugar together.  Add the eggs, one at a time beating after each addition.  Beat in the vanilla extract.

Whisk the cocoa and boiling water together until smooth.

Combine the flour, baking soda, baking powder, and salt; add to the butter mixture alternately with the chocolate mixture; beat until smooth.

Divide the batter evenly between the three prepared pans and bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven to wire racks and cool in the pans for 10 minutes.  Remove from pans and allow to cool completely on the wire racks.

FILLING:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

In a mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract on high speed of electric mixer until soft peaks form (droops over when betters are removed).  Chill in refrigerator until firm.

FROSTING:
1 cup (6-oz) semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2 1/2 cups powdered sugar

In a saucepan, melt the chocolate chips and butter over medium heat.  Stir in the cream.  Remove from the heat and stir in the powdered sugar.  Chill for at least 1 hour or until completely cooled.  Beat with an electric mixer to achieve spreading consistency.

TO ASSEMBLE TORTE:
Place one cake layer, top side down, on cake plate; spread half the filling over the top.  Top with the second layer and the remaining filling.  Add the last layer.  Frost the top and sides of the cake with the frosting.  Chill torte for a couple of hours before cutting.

NOTE: For a tasty holiday torte, replace the vanilla extract in the filling with mint flavoring.  Crush candy canes and sprinkle over the top.

This is the file photo.

BLONDIES AL A MODE with MAPLE-FLAVORED SYRUP

3/4 cup butter, softened

2 cups packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

In large mixer bowl cream the butter and sugar.  Add the eggs, one at a time; beat well after each egg.  Beat in the vanilla extract.

In another bowl combine the flour, baking powder, and salt.  Gradually add the flour mixture to the creamed mixture.  Stir in the pecans.

Spread the mixture into the prepared pan and bake at 350 degrees for 25 to 30 minutes.  Bake until a wooden toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

Sauce:
1 cup maple syrup
2 tbsp butter
1/4 cup evaporated milk
Vanilla ice cream
Coarsely chopped pecans

Combine the syrup and butter in a small saucepan. Bring mixture to a boil and boil, stirring, for 3 minutes.  Remove from the heat and stir in the milk.  Cut the cooled blondies into squares. 

To serve place a brownie square on a dessert plate with a scoop of the ice cream.  Pour sauce over the ice cream and sprinkle with pecans.

Yield: 20 Blondies

This is the file photo.