PUMPKIN-PECAN TASSIES

This is basically a recipe I got from an old Better Homes and Gardens magazine. Pumpkin is healthy so make these treats year-round when you have a 'sweet tooth'.

1 pkg (15-oz) refrigerated pie crust*
3/4 cup canned pumpkin
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/8 tsp salt
1 egg, lightly beaten
1/4 cup cream or milk
1/3 cup chopped pecans
1 tbsp packed brown sugar
1 tbsp butter, melted
Maple syrup, optional

Preheat oven to 350 degrees.

Follow package directions for setting out and rolling out pie crusts. With a 2 1/2-inch round cookie cutter, cut 24 circles from the crusts. Press each onto the bottom and up sides of 24 1 3/4-inch-size muffin cups; set aside.

To make the filling, in a large mixing bowl stir to combine the pumpkin, granulated sugar, pumpkin pie spice, and salt. Add the egg and stir until combined. Gradually add cream or milk, stir just until combined.

Make topping by stirring the brown sugar, pecans, and butter together.

Spoon approximately 2 teaspoonfuls of the filling into each muffin cup. Top each with a scant teaspoon of the pecan topping.

Bake tassies at 350 degrees for 35 minutes or until the filling is set and the crust is golden brown. Remove from oven, remove from muffin cups to a wire rack to cool.

If desired, drizzle with a little maple syrup before serving.

*If desired you can make your own pie pastry. Make what you would make for a 2-crust pie.

the file photo

PEPPERMINT SPOONS

Peppermint candies

Silicon Spoon Mold
Chocolate for dipping, optional
Candy Sprinkles, optional

Preheat oven to 300 degrees.

In a ziplock bag, crush the peppermints using a kitchen mallot or other tool such as a wooden rolling pin.

Using a teaspoon, fill the spoon mold with the crushed peppermint. Add extra in the following places as they tend to break easily - top of the spoon and neck of the spoon.

Place in the oven and cook about 8-10 minutes or so until the peppermint melts. You may have to add more peppermint in areas and cook a little longer.  Remove from oven and allow to cool completely.

Very carefully remove the mold sides from the spoons. If one breaks just add some more peppermint and bake a little longer.

If using chocolate, place into a glass measuring cup and melt in the microwave for a few seconds, stir, microwave longer and stir again until completely melted. Dip spoon half to three-fourths up the spoon and sprinkle with candy sprinkles, if using.

Place on waxed paper until chocolate is completely dry.

Use with hot chocolate, coffee, etc. Maybe be packaged and given as holiday gifts.

Note: I got this recipe idea and photo from Good Housekeeping several years ago.

YELLOW LEMON SHEET CAKE

1 pkg (2-layer size) yellow cake mix
1 pkg (3 3/4-oz) Jell-O Lemon Instant Pudding and Pie Filling
1/4 cup salad oil
4 eggs
1 cup water
Powdered sugar for dusting.

Preheat oven to 350 degrees.
Grease and flour a 13X9-inch baking pan; set aside.

Combine all ingredients in a large mixing bowl. Blend; then beat at medium speed for 2 minutes or 300 vigorous strokes by hand.

Pour batter into the prepared pan and bake at 350 for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan 15 minutes. Dust top with powdered sugar.

This is an old Jell-O Pudding recipe and a file photo. 

APPLE CIDER CUPCAKES AND BROWN SUGAR CINNAMON BUTTERCREAM ICING

 Cupcakes:

2 eggs
1⅔ cup all purpose flour
1 cup apple cider
⅔ cup sugar
½ cup unsalted butter, softened
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 tsp. vanilla

Frosting:
1 cup softened butter
3 cup powdered sugar
½ cup light brown sugar
1 tsp cinnamon
2 tbsp milk
1 tsp vanilla

Cupcakes:
Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated.
Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
Line standard muffin/cupcake tin with paper or foil liners.
Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting:
Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
Gradually add powdered sugar and mix until incorporated.
Add milk until you reach desired consistency (more for thinner frosting).
Transfer to piping bag and frost each cupcake once they have cooled.
Garnish with an apple slice, if desired.
Cupcakes stay fresh at room temperature in an airtight container for 5 days.

I found this recipe through my cousin. I believe it is originally from wishes and dishes.

PUMPKIN CRUNCH COBBLER

This is my version of a recipe from an Appalachian recipe site. It is delicious so I am sharing it with you.

1 can (15-oz) pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 Tablespoon cornstarch
4 eggs
1 1/2 cups milk
1 box yellow cake mix
1 cup pecan pieces

1/2 cup toffee bits

1/2 cup butter, melted

Preheat the oven to 350 degrees.

Spray a 9 x 13 baking dish with non-stick spray; set aside.

Whisk together the pumpkin, sugars, cinnamon, nutmeg, ginger cloves, salt, cornstarch, eggs, and milk. Pour into the prepared pan.

Stir together the cake mix, pecan pieces, and toffee bits, sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter over the top.

Bake at 350 degrees for 60 minutes.

Remove from oven and cool slightly. Serve warm with ice cream or refrigerate and serve cold with Cool Whip.

Yield: 12 servings

madincrafts photo for reference only

CRANBERRY-LEMON MUFFINS

I got this recipe a few years ago from Good Housekeeping magazine. It was featured in an article about Dr. Oz's Eat What You Love Diet.

1 cup old-fashioned oats
3/4 cup cranberries
1/4 cup agave syrup, divided
1 1/2 cups white whole-wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup almond milk
1/4 cup canola oil
1 large egg
1/2 tsp freshly grated lemon peel

Preheat oven to 400 degrees.
Lightly coat a 12-count muffin pan with nonstick baking spray; set aside.

In a food processor or a blender, pulse the oats until finely ground. Transfer to a large mixing bowl.

In the same food processor or blender, pulse the cranberries and 1 tablespoon of the agave syrup until the cranberries are chopped.

Whisk the flour, baking powder and salt into the oats.

In a medium mixing bowl, whisk the milk, oil, egg, lemon peel, and remaining agave syrup until well blended. Add the milk mixture and stir until just mixed. Fold in the cranberry mixture.

Divide the batter evenly among the prepared muffin cups.

Bake muffins at 400 degrees for 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan.

Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Reheat in a toaster oven or microwave.

Per muffin: Approximately 150 calories, 22 g carbs, 4 g protein, 6 g total fat (1 g saturated), 2 g fiber, 16 mg cholesterol, 190 mg sodium

file photo

APPLE BUTTER YAM PIE

This is an old recipe I have had since the 1980s.

1 9-inch unbaked pastry shell
1 cup hot mashed yams (sweet potatoes)
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
2 tbsp flour
1 jar (15-oz) apple butter
1/2 cup milk
1 1/2 tsp grated orange rind
1/4 tsp salt
3 eggs
Whipped cream for garnish, optional
Pecan or walnut halves for garnish, optional

Preheat oven to 400 degrees.

In a large mixer bowl, beat the yams, butter, sugar, and flour until well blended. Add the apple butter, milk, orange rind, salt and eggs, beating well until eggs are blended in.

Pour mixture into the pastry shell and bake at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and bake another 50 minutes or until a butter knife inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool.

To serve, garnish each piece with the whipped cream and a nut half, if desired.

file photo

PUMPKIN CHEESECAKE PIE

• 1 9-inch single pie crust

cheesecake filling

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup mini diced ginger (optional, but good)

pumpkin filling

• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 15-ounce can pumpkin purée
• 1 cup light cream or evaporated milk
• 3 large eggs, lightly beaten
• coarsely chopped pecans for topping, if desired
• 1) Preheat the oven to 425°F.
  2) Remove the crust from the refrigerator, and allow it to rest at room temperature until it's warm enough to work with, 10 to 30 minutes, depending on how long it's been refrigerated.
  3) Flour your work surface, and roll the crust into a 13" round. Transfer it to a pie plate that's at least 9" wide and 1 1/2" deep; a giant spatula works well for this task.
  4) Gently settle the crust into the plate, and crimp the edges.
  5) To make the cheesecake filling: Combine the room-temperature cream cheese and sugar, beating slowly until the mixture is fairly smooth. It may appear grainy, or a few lumps may remain; that's OK.
  6) Stir in the egg, vanilla, and ginger, if you're using it.
  7) Spoon the filling into the pie crust.
  8) To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices.
  9) Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.)
  10) Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4" of the top of the crust. Note: Do this carefully at first, so as to not disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful.
  11) Bake the pie for 15 minutes.
  12) Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. If you have a digital thermometer, the pie will register 165°F at its center when it's done. If using pecans add them after you reduce oven temperature or you may even add them after removing pie from oven.
  13) Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it until serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.
  Yield: 10 to 12 rich servings.
• Note: This recipe requires a 1 1/2" deep dish pie plate. If you have a more shallow pan all the pumpkin filling will not fit. Bake the extra in a small baking dish and serving as a pudding.
• This is a King Arthur Flour Photo and Recipe with a bit of Linda touch.
• 

  
  
  

OVERNIGHT EGGNOG BREAD PUDDING WITH CHERRY SAUCE

Ingredients

1 loaf (1 lb) French bread, cut into 1-inch cubes

,1/4 cup sugar

,3/4 teaspoon ground nutmeg

4 eggs/

1 quart (4 cups) dairy eggnog (do not use canned)/

2 tablespoons sugar

1 can (21 oz) cherry pie filling

/1/4 cup butter

/2 tablespoons bourbon or orange juice

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.

In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.

Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2-inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.

Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.

To serve, cut bread pudding into squares, place on individual dessert plates. Serve warm with cherry sauce.

Note: I got this recipe 13-15 years ago from a small Pillsbury Holiday Appetizers and Desserts Cookbook.

TOP ME TWICE CAKE

Cake:

2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz) crushed pineapple, undrained
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square baking pan.

In a large mixer bowl, combine all the above ingredients using the lowest speed of electric mixer until blended. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans

Combine all the topping ingredients together and sprinkle over the top of the batter in the baking pan. Put cake into oven and bake at 350 degrees for 45 to 50 minutes or until cake springs bake with lightly touched in the center. Just before the cake is done, prepare the following sauce.

Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract

In a small saucepan, melt the butter. Blend in the sugar, cream, and vanilla. Pour sauce over the warm cake.

Allow cake to cool before serving.

File Picture

JOSEPH'S CHOCOLATE PECAN PIE

3 eggs, slightly beaten
1 cup dark corn syrup
1 (4-oz) square of semisweet chocolate, melted and cooled
1/3 cup sugar
2 tbsp butter, melted
1 tsp pure vanilla
1 1/2 cups chopped pecans
1 unbaked 9-inch pastry shell
Ice cream or whipped cream for topping, optional
Chocolate syrup for drizzling, optional

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

Mr. Foods Photo

DICED APPLE CAKE WITH SAUCE

 This cake was served in the school cafeteria at one of the county schools where I grew up in Southern Indiana. It is very tasty. I put it in the family cookbook I made years ago.

Cake:

2 cups peeled, diced apples

1 cup sugar

1 egg 

1 cup flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 cup chopped nuts

dash of salt

Sauce:

1/2 cup brown sugar

1/2 cup white sugar

2 tbsp flour

1/4 cup butter

1 cup water

1 tsp vanilla

To make cake: mix sugar and apples together and allow to stand until sugar dissolves. Add the egg. Add dry ingredients and nuts. Pour into a greased 8-inch square baking dish. Bake at 375 degrees for 40 minutes.

To prepare topping: Mix all ingredients together and bring to a boil. Pour over the hot cake.

BAKED APPLE DOUGHNUTS

This recipe is from one of the local ladies when I was a youngster.

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

 

file photo

LARGE AMISH PIZZA COOKIE

1/2 cup granulated sugar

1/3 cup brown sugar
1/2 stick butter
1 egg
1/2 cup peanut butter
1 tsp vanilla
1 1/2 cups flour

Topping:
1 cup chocolate chips
2 cups miniature marshmallows

Preheat oven to 375 degrees.

Mix the granulated sugar, brown sugar, and butter together. Add the egg and mix in well. Mix in the peanut butter and vanilla. Add the flour and mix well. Press or roll dough on a 15-inch pizza pan, going all the way to the edge of the pan. Bake at 375 degrees for 10 minutes. Remove from the oven and sprinkle the chips and marshmallows over the top. Return to the oven for 5 to 8 minutes until topping starts to melt. Cut when completely cooled.

file photo for reference - toppings may be adjusted to your taste