HOMEMADE CINNAMON CRISPAS

1/2 cup granulated sugar
2 tbsp ground cinnamon
10 (8-inch size) flour tortillas
Butter-flavored nonstick cooking spray

Preheat oven to 350 degrees.

Combine the granulated sugar and cinnamon in a small bowl; set aside.

Spray one side of each tortilla with the butter-flavored spray until coated. Cut into wedges. Arrange the wedges, sprayed side down, in a single layer on a large baking sheet. Sprinkle evenly with the cinnamon-sugar mixture. Spray the cinnamon side until coated.

Bake 8 to 10 minutes at 350 degrees or until crisp, turning once. Allow to cool slightly before serving. Serve with fruit salsa or ice cream. Also makes a good snack for the kiddos.

 Note: File Photo

OLD FASHION PINEAPPLE UPSIDE DOWN CAKE

1 #2 can of sliced pineapple
1 cup sugar
1/2 cup shortening
2 eggs, well beaten
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 tbsp butter
1 cup packed brown sugar
Maraschino cherries

Preheat oven to 350 degrees.

Drain the pineapple, reserving 3/4 cup of the syrup.

In a mixer bowl, cream the sugar and shortening together; add the eggs and beat in.

Sift the flour, baking powder and salt into the creamed mixture alternately with the reserved 3/4 cup of the pineapple syrup. Mix together well. Melt the butter in a 9 x 13-inch baking pan. Stir the brown sugar into the butter and spread out evenly over the bottom of the pan. Arrange the pineapple slices over the buttery mixture. Place a maraschino cherry in the center of each pineapple ring. Pour the batter evenly over the pineapple slices.

Bake at 350 degrees for 50 minutes.

 Note: File Photo

FROSTED APPLE GINGER SOFT COOKIES

1 stick butter, softened
1 cup packed brown sugar
1/2 cup unsweetened applesauce
1 large egg
1 1/2 tsp ground ginger
1 tsp baking soda
1/4 tsp salt
2 3/4 cups all-purpose flour

Preheat oven to 350 degrees.

In a large mixing bowl, using an electric mixer, beat the butter and brown sugar together until fluffy. Beat in the applesauce, egg, ginger, baking soda, and salt until blended. The mixture will look sort of curdled.

With the mixer on low speed, gradually add the flour beating just until blended.

Drop the dough by level tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until the tops look dry. Cool on the baking sheets for 1 minute then remove to wire racks to cool completely.

While the cookies cool, make the following frosting:

APPLE BUTTERCREAM FROSTING
1 pkg (3-oz) cream cheese, softened
2 tbsp butter, softened
2 cups powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp apple juice (enough to make frosting spreadable)

In a medium mixing bowl beat the cream cheese, butter, vanilla, and powdered sugar. Gradually add the apple juice until the frosting is of spreading consistency. Spread 1 teaspoon of the frosting on the top of each of the cooled cookies.

 Note: File Photo

APPLE WALNUT CAKE WITH BROWN SUGAR ICING

1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples

Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.

In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool and frost with the following:

ICING:
1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk

Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.

Note: This picture used for reference only. This bundt cake is very similar to the tube cake in this recipe.

CHERRY FANTASY

CRUST:
2 cups all-purpose flour
1 cup butter
1/2 cup brown sugar
1/2 cup chopped nuts

In a medium mixing bowl, blend the above ingredients by mixing the brown sugar and flour together. Add the butter and cut in as though making pastry dough. Add the chopped nuts and press the mixture onto the bottom of a 9 x 13-inch baking pan. Bake at 400 degrees for 15 minutes. Allow crust to cool. Crumble and spread evenly in the pan.

FILLING:
2 cups whipping cream
1 pkg (8-oz) cream cheese, softened
2 cans cherry pie filling
1 cup powdered sugar
1 tsp vanilla*

Whip the cream and set aside. In a mixin bowl, beat the cream cheese, powdered sugar, and vanilla together until well blended. Fold in the whipped cream and the cherry pie filling. Pour filling over the crust. Refrigerate overnight before cutting to serve.

*To change the flavor slightly, use 1/2 tsp vanilla flavoring and 1/2 teaspoon almond flavoring.

FROZEN CARAMEL ICE CREAM DELIGHT

1 1/2 cup all-purpose flour
1 cup quick oats
1 stick butter or margarine, melted
1 1/2 cup chopped nuts
1 jar (6-oz) caramel ice cream topping
1/2 gallon vanilla ice cream, softened

Preheat oven to 350 degrees.

Mix the flour, oats, and butter or margarine together until well blended. Press onto the bottom of a 9 x 13-inch baking pan. Place in a 350 degree oven and bake for 30 minutes until browned. Cool. Break the baked mixture into fine crumbs. Spread half the crumbs in the bottom of the pan. Spread the caramel topping over the crumb layer. Spread the softened ice cream over the caramel layer. Sprinkle the remaining half of the crumbs over the top of the ice cream layer. Cover and freeze until solid. To serve, cut into squares and serve frozen.

 Note: I got this from TOH many years ago.

FROZEN MILE HIGH STRAWBERRY PIE

1 pkg (10-oz) frozen strawberries, thawed
1 cup sugar
2 egg whites
1 tbsp lemon juice
1/8 tsp salt
1 cup whipping cream
1 tsp vanilla
1 (10") baked pie shell
Fresh strawberries for garnish, optional

In a large mixer bowl, combine the strawberries, sugar, egg whites, lemon juice, and salt; beat at medium speed of electric mixer for 15 minutes or until stiff enough to hold its shape.

Whip the whipping cream, add the vanilla and gently fold into the strawberry mixture. Pile the mixture into the baked pie shell. Freeze for several hours or overnight. Remove from the freezer a few minutes before serving time to allow the pie to soften enough to cute. Garnish with fresh strawberries before serving, if desired.
 

 

Note: File Photo

POUND CAKE WITH LEMON AND RASPBERRY SAUCE

1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan; set aside.

In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate. Make sauce:

1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
water
2 tbsp butter
2 tbsp lemon juice

In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.

Slice cake and serve with the sauce spooned over the cake.
Yield: 16 servings

Note: File Photo

BUTTERMILK LEMON POPPY SEED CAKE

6 tbsp butter, softened
1 1/2 cups sugar, divided
1 tbsp grated lemon peel
2 eggs
2 egg whites
2 1/2 cups cake flour
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1 1/3 cups low-fat buttermilk
1/4 cup lemon juice

In a large mixing bowl cream butter and 1 1/4 cups of the sugar. Add the lemon peel and mix well. Add the eggs and egg whites, one at a time, beating after each addition. In a seperate bowl, combine the flour, poppy seeds, baking powder, baking soda, salt, and ground allspice. Add the flour mixture to the creamed mixture alternating with the buttermilk. Pour the batter into the prepared tube pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in the pan for 10 minutes then carefully run a knife around the edges to loosen from the pan. Remove and cool on a wire rack.

Meanwhile, in a small saucepan, combine the lemon juice with the remaining 1/4 cup of sugar. Cook, stirring, until the mixture comes to a boil. Cook and stir for another minute or two until the sugar is completely dissolved. Using a fork, poke holes in the top of the cake. Gradually pour the hot lemon syrup over the cake and allow to cool completely before cutting.

Note: Use a tube pan as stated. Fluted Bundt pans are not a good substitute.

This is a file photo of a similar recipe.

CINNAMON STREUSEL COFFEE BUNDT CAKE

1 regular-size yellow cake mix
1 pkg (4-serving size) instant vanilla pudding mix
2 tbsp canola oil
1 1/3 cups water
2 eggs

STREUSEL:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 tsp ground cinnamon
2 tbsp butter, melted

Preheat oven to 375 degrees. Grease and flour a 10-inch tube pan or a bundt pan; set aside.

In a large mixing bowl, blend the cake mix, pudding mix, oil, water, and eggs until well blended. Beat with an electric mixer at medium speed for 2 minutes. Spread 3/4of the batter in the prepared pan. Combine the streusel ingredients together well in a small bowl. Sprinkle 2/3 cup of the mixture over the batter in the pan. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the batter. Bake at 375 degrees for 40 to 50 minutes or until a wooden pick inserted near the center of the cake comes out clean. Cool in the pan, right side up, for 25 minutes. Remove cake from the pan and drizzle glaze over the top, if desired.

GLAZE: Blend 3/4 cup of confectioners' sugar with about 1 tablespoon of milk until smooth. Drizzle over the top of the cake allowing to run down sides.

Note: File Photo