Apple Cider Bread

Ingredients

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2/3 cup white sugar 1/3 cup packed light brown sugar 4 tablespoons unsalted butter, room temp. 2 large eggs 1/2 cup apple cider 2 1/4 cups peeled and cored chopped apples 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F. 2. Grease and flour an 8 × 5-inch loaf pan. 3. Into a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cloves. 4. In a large mixing bowl, use an electric mixer to beat the sugars and butter until light and creamy, 2 to 3 minutes. Beat in the eggs until incorporated. Add the flour mixture half at a time, alternating with the cider, and mix just until combined. 5. In a small mixing bowl, toss the apples with the lemon juice. Stir the apples into the batter. Scoop the batter into the prepared loaf pan. 6. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool in the pan for at least 15-20 minutes and turn the loaf out onto a wire rack to cool completely.

Maple Spice Pie

Ingredients

Pie Dough for a 9-inch pie shell 1/4 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 4 egg yolk 1 1/4 cups pure maple syrup 1 cup heavy whipping cream

Directions

1. Preheat the oven to 450°F. 2. Roll out the pie dough to fit a 9-inch glass pie pan, then trim and flute the edges. 3. Combine the flour, sugar, nutmeg, cinnamon, and salt and sift them together. Set aside. 4. Put the butter in a large mixing bowl and beat for a 1-2 minutes, until it is smooth and creamy. 5. Add the flour mixture and beat again until evenly mixed. 6. Add the egg yolks and beat until incorporated, then whisk in the maple syrup. Add the cream and stir or whisk until blended and smooth. Pour into the prepared pie shell. 7. Bake for 10 minutes, then reduce the heat to 325°F and continue baking for 40 minutes longer, or until a knife inserted slightly off-center comes out clean. Remove the pie and set aside to cool for about 15-20 minutes. 8. Serve the pie with additional non-sweeten whipped cream

Chunky Butterscotch Brownies

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch baking soda
8 ounces butter, room temperature
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
4 tablespoons milk
16 ounces semisweet or milk chocolate chunks
1 cup pecan pieces

Directions


1. Grease and flour a 10x15x1-inch jelly roll pan or spray with a nonstick flour and oil baking spray. Heat oven to 350°

2. In a bowl, combine the flour, baking powder, salt, and baking soda.

3. In a large mixer bowl, cream butter and sugar; beat in eggs one at a time, beating until blended. Blend in vanilla.

4. Add about half of the dry ingredients to the creamed mixture along with half of the milk and blend.

5. Stir in the remaining flour mixture and remaining milk until well blended.Add the other half of the dry ingredients and blend.

6. Fold in chocolate chunks and pecan pieces. The batter will be thick. Spread in prepared pan.

7. Bake for 20 to 25 minutes, or until lightly browned.

Blueberry Banana Pound Cake

Ingredients

1 1/2 cups canola oil 2 1/2 cups sugar 3 eggs 2 cups all-purpose flour 1 cup oat flour 1 tsp. baking soda 3/4 tsp. salt 1/2 cup buttermilk 2 ripe bananas, mashed 1 1/2 tsp. vanilla 1 cup walnuts 3/4 cup blueberries

Directions

1. Mix oil, sugar and eggs. Add flour, baking soda, salt and mix together. Add buttermilk, bananas, and vanilla. 2. Mix in nuts and blueberries. 3. Bake in a greased tube pan at 325 for approximately 1 hour and 25 minutes or until done.

Rum Balls

Ingredients  

1-1/2 cups ground roasted pecans

1-3/4 cups finely crushed vanilla wafer crumbs

1/4 cup Dutch process or regular unsweetened cocoa powder

1-3/4 cups sifted confectioners’ sugar

3 tablespoons honey

1/2 cup light or dark rum

Sifted confectioners’ sugar for coating

Unsweetened cocoa powder for coating

Directions  

1. Preheat oven to 350° F. and place the rack in the center of the oven.  

Spread the pecans on a cookie sheet.  Put the cookie sheet in the center of the oven.  

2. Bake for 8 to 10 minutes until lightly browned.   Cool completely. 

3. Put the nuts in a food processor and pulse to break them down.  

Then process until finely ground.  Put the ground nuts in a large bowl.

Add the vanilla wafer crumbs, cocoa and confectioners’ sugar to the ground nuts.  

Stir until well mixed.

4. Add the honey to the dry mixture.  Add the rum to the dry mixture.   Stir with a spoon.  

Use your hand to further mix the honey and rum with the dry ingredients.  

Keep working the dough until it holds together.Cover the bowl with plastic wrap.  

5. Chill the dough in the refrigerator for 1 hour. Take the dough out of the refrigerator.  

Form the dough into 1 inch balls with your hands. Roll half of the rum balls in 

confectioners’ sugar.  Roll the second half of the rum balls in unsweetened cocoa powder.

Put the rum balls in airtight containers to allow the flavors to intensify.   

You can store in the refrigerator for up to 2 weeks.

Apple Raisin Crumble

Ingredients

4 large Granny Smith apples, cored and cut in wedges 1/2 cup golden raisins 1 teaspoon pure vanilla extract 5 tablespoons unsalted butter, divided 1 cup firmly packed brown sugar, divided 1 cup plus 2 tablespoons baking mix, divided 1 1/2 teaspoons ground cinnamon 1/2 cup rolled or old-fashioned oats 1/2 cup chopped pecans Whipped cream for garnish

Directions

1. Place the apples and raisins in a lightly greased medium slow cooker. Sprinkle with the vanilla and dot with 2 tablespoons of the butter. 2. In a medium bowl stir together 2/3 cup of the brown sugar, 2 tablespoons of the baking mix, and the cinnamon. Sprinkle over the apple mixture and toss gently to evenly coat. 3. In the same bowl combine the remaining 1/3 cup of brown sugar and 1 cup of baking mix with the oats. With a pastry blender or two forks, cut in the remaining 3 tablespoons of butter until the mixture resembles coarse meal. Sprinkle over the apple mixture and top with the pecans. 4. Fold a clean kitchen tea towel in half and lay over the top of the slow cooker, allowing the excess to hang over the outside. Cover and cook on high for 2 hours. Uncover and let stand for 15 minutes before serving warm with a garnish of whipped cream.

Easy French Vanilla Pound Cake

Ingredients

1 box white cake mix 1 French Vanilla instant pudding Sauce: 1/2 cup buttermilk 1/2 tsp. Soda 1 cup sugar 3/4 cup margarine

Directions

1. Use directions on box except substituting milk for water. Add the pudding mix with the cake mix. 2. Use a tube or bunt pan. Bake 45-55 minutes at 350 degrees or until done. 3. Mix sauce ingredients together well and drizzle over cake.

Apple Gingerbread Muffins

Ingredients

2 cups flour 1/4 cup brown sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground ginger. .How to grow your own ginger 1/2 tsp salt 1/4 tsp allspice 1/2 cup light molasses 1/4 cup milk 4 Tablespoon melted butter 1 egg 2 medium sweet apples, cored, peeled & finely chopped

Directions

1. In a mixing bowl combine flour, sugar, soda, and spices. 2. In a separate bowl, beat together molasses, milk, butter, and egg. 3. Slowly add wet mixture to dry (batter will be lumpy). Stir in apples. 4. Spoon into prepared muffin cups and bake at 400° for 20-25 minutes, until toothpick inserted comes out clean.

Apple and Creamcheese Coffeecake

Ingredients

1/2 cup Butter, softened 1/4 Teaspoon Salt 1/4 cup Milk 8 oz Cream cheese; softened 1/2 cup Sugar 1 cup Sugar 2 Tablespoons Flour 1 Teaspoon Ground cinnamon 1 Teaspoon Almond extract 4 cups Granny Smith Apples; peeled and sliced 1 3/4 cup Flour 1 Teaspoon Baking powder 1/2 Teaspoon Baking soda 1 Tablespoons Lemon juice

Directions

1. Cream butter and cream cheese in a large mixing bowl; gradually add 1 cup sugar, beating at medium speed of with electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in almond extract. 2. Combine 1-3/4 cups flour, baking powder, soda, and salt in a medium mixing bowl; add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. 3. Pour batter into a greased and flour 13x9x2-inch baking pan. 4. Combine 1/2 cup sugar, 2 tablespoon flour, and cinnamon in a small mixing bowl. Dip apple slices in lemon juice. Combine apple slices and cinnamon mixture, tossing gently to coat well. 5. Arrange apple slices on top of batter. Bake at 350 deg for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Serve warm.

Strawberry Upside-Down Cake

Ingredients

1/4 cup brown sugar,packed 4 ounces strawberries, sliced and capped 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1 stick unsalted butter 1 teaspoon vanilla extract 2 eggs 1/2 cup buttermilk

Directions

1. Preheat oven to 350°F. 2. Grease an 8-inch cake pan with butter. Sprinkle the brown sugar on the bottom of the pan and arrange strawberry slices over top. 3. Place the flour, baking powder, baking soda and salt in a mixing bowl and whisk to combine. 4. In a separate large mixing bowl, cream together the butter and sugar. Beat in the eggs one at a time, followed by vanilla extract. Mix in half of flour mixture, followed by the buttermilk. Mix in remaining flour mixture just until no more dry flour is visible; do not over-mix. 5. Pour the batter into the buttered cake pan over strawberries. 6. Bake for about 45 to 55 minutes or until a tester inserted in the middle comes out clean. Let the cake cool for 5 minutes, then run knife along edge of pan and invert the cake onto a cake plate.

Dark Fudge Pecan Brownies

Ingredients

1 cup unsalted butter, softened 4 ounces unsweetened chocolate 2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup of chopped pecans

Directions

1. Preheat the oven to 350°F. 2. Lightly coat a 13 x 9-inch baking pan with cooking spray. 3. In a medium saucepan over low heat, melt the butter and chocolate, stirring constantly. 4. Remove from the heat and stir in the sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. 5. In a medium mixing bowl, combine the flour, cocoa, baking powder, and salt. Add the dry mixture to the wet 1/2 cup at a time and mix with a wooden spoon until just combined before the next addition. Do not overmix. 6. Pour the batter into the baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. 7. Cool on a wire rack.

Caramel-Apple Bread

Ingredients

1 14-oz bag caramels 3 cups all-purpose flour 1 cup butter, softened 4 cups confectioners’ sugar 1 tablespoon vanilla extract 6 eggs 2 teaspoons ground cinnamon 1 teaspoon ground allspice 3 1/2 cups peeled and chopped Granny Smith apples

Directions

1. Preheat oven to 350°F. 2. Grease and flour two 9- by 5-inch loaf pans. Unwrap caramels; cut each into eight pieces. Toss with 1 tablespoon of the flour in a small bowl. Set aside. 3. In a large bowl, use an electric mixer to beat the butter, sugar, and vanilla until fluffy. Add the eggs, mixing well. In another bowl, combine the remaining flour, cinnamon, and allspice. Add the flour mixture to the butter mixture; blend well. 4. Using a wooden spoon, stir in the apples and caramel pieces. Divide between the prepared loaf pans. 5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the centers comes out clean. Cool completely, on a wire rack, then remove from pans.

Egg Custard Pie

Ingredients

1 9 inch pie crust 1 1/4 Cups milk 4 Eggs 3/4 Cup sugar 1 Teaspoon Vanilla Extract 1/4 Teaspoon salt 1/4 Teaspoon ground nutmeg

Directions

1. Pre Heat the oven to 350 degrees F. Partially bake the crust. Increase the oven temperature to 425 degrees F. 2. In a medium saucepan, heat the milk over medium heat until it steams; look for tiny bubbles forming on the edge of the pan, and steam rising from the milk. Remove from the heat before it comes to a boil. Set aside. In a medium bowl, beat the eggs well. Stir in the sugar, vanilla, and salt, and stir well to dissolve the sugar and combine everything well. 3. Slowly pour in the milk, stirring with a whisk. Pour the custard filling into the partially baked piecrust and sprinkle the nutmeg over the surface of the pie. 4. Place the pie on the bottom rack of the oven. Bake until the custard filling is mostly firm but still wiggly in the center, 25 to 35 minutes. Place the pie on a cooling rack and let cool to room temperature.

Double Peanut Butter Chocolate Fudge

  

Ingredients 

1/2 cup light corn syrup

1 / 3 cup evaporated milk

18 ounces semisweet chocolate chips

3/4 cup powdered sugar

1 / 3 cup crunchy peanut butter

2 teaspoons vanilla

1 / 3 cup creamy peanut butter 

         

 Directions  

 1. In saucepan, combine corn syrup and evaporated milk. 

Stir until well blended. Cook over medium heat until mixture 

boils. Remove from heat immediately. Stir in chocolate chips.

2.  Cook slowly over low heat, stirring constantly until chips are melted. 

Remove from heat. Stir in powdered sugar, crunchy peanut butter, 

and vanilla. Beat until thick and glossy. 

3.  Spread into 8x8-inch pan lined with foil. Spoon creamy peanut butter

 onto fudge mixture and swirl to marbleize. Refrigerate overnight. 

Coconut Banana Balls

Ingredients 

 1 ripe banana

 2 cups unsweetened shredded coconut

 1 Tablespoon raw honey

 2 Tablespoons coconut oil, melted

 1 teaspoon vanilla extract

 dash of salt

 chocolate powder for the topping 

         

  

  

         

                             

Directions  

 1. Preheat oven to 250F

 2. Mix all the ingredients together in a mixing bowl. 

 3. Form small 1 inch balls from the dough.

 4. Bake at 250F for 12-15 minutes.

Bananas Foster

Ingredients 

1/4 cup Butter  

2/3 cup Brown sugar, dark  

3 1/2 tbs. Rum 

1 1/2 tsp.Vanilla extract 

1/2 tsp. Ground cinnamon 

3  Peeled Bananas, slice them lengthwise  

1/4 Chopped walnuts

1 pint  Vanilla ice cream       

  

  

         

                             

Directions  

1. At first take a deep and large skillet and put over for heating 

under medium heat. Add butter into it and allow it to melt completely. 

2. Now add in rum, sugar, cinnamon and vanilla. After the 

mixture starts to bubble, add walnuts and bananas into the pan.

3.Continue to cook bananas for about 2 minutes. Take it off the heat.

  

4. Serve the delicious banana dessert with vanilla ice cream.

German Chocolate Cheesecake Squares

  

Ingredients 

1 package active dry yeast

 1/2 cup warm water

 2 1/2 cups all purpose flour

 1/4 cup sugar

 1/2 teaspoon salt

 1 egg

 1/2 cup margarine, softened

 2 (8-oz) cream cheese softened 

 1 (3-oz) package cream cheese, softened

 1 cup sugar

 1/3 cup cocoa

 3 eggs

 2 teaspoons vanilla

 Coconut-Pecan Topping

 1/2 cup sugar

 1 egg

 1/2 cup evaporated milk

 1/4 cup margarine 

 2/3 cup flaked coconut

 1/2 cup chopped pecans 

 1 teaspoon vanilla        

  

  

         

                             

Directions  

 1. In large mixing bowl, dissolve yeast in warm water. Add 1 cup flour, 

1/4 cup sugar, salt, egg and margarine, stirring vigorously until smooth. 

Add enough remaining flour to make dough easy to handle.

 2. Turn onto lightly floured surface; knead until smooth and elastic, 

3 to 5 minutes. Cover; let rest 20 minutes. 

 3. Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in

 bottom and up sides of pan.

 4. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy.

 Beat in 3 eggs (one at a time) and vanilla. Pour into crust.

 5. Bake until crust is golden brown and center is set, about 20-30 minutes.

 Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until 

chilled and firm. Cut into 2-inch squares. Keep refrigerated.

 Coconut-Pecan Topping

 1. Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, 

stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.

Apple Cinnamon Muffins

Ingredients 

 1-1/2 cup all-purpose flour

 1/2 cup instant nonfat dry milk

 1/2 cup granulated sugar

 2 tsp. baking powder

 1 tsp. Cinnamon

 1/2 tsp. Salt

 1 egg

 1 cup water

 1/4 cup butter, melted

 1 cup peeled apples, chopped

 1/3 cup nuts, chopped

 1/4 pkg. brown sugar   

  

  

         

                              

 Directions

 1. Combine dry ingredients and 1/2 teaspoon of cinnamon.

 Beat eggs then add water; stir in apples and butter. 

 2. Combine nuts and brown sugar, add the other 

1/2 teaspoon of cinnamon. 

 3. Pour first mixture in greased muffin pan. Sprinkle second 

mixture over ingredients in muffin pan. 

 4. Bake 20-25 minutes at 375 degrees. 

Pineapple Coconut Rum Cake

       




      Ingredients


 1 white cake mix (without pudding)
 4 eggs
 1/3 cup oil
 1/2 cup dark rum
 1 pkg instant coconut cream pudding
 1/4 cup water
 1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 cup)
 1 1/2 cup flaked coconut

 Topping :
 1 lg. container Cool Whip
 1 sm. can crushed pineapple in its own juice
 1 pkg. instant coconut cream pudding
 1/3 cup dark rum
 2 cup flaked coconut                  

                     

                               
 Directions

 1. Mix together above ingredients in a bowl according
to cake instructions.

 2. Pour into 9"x13" cake pan and bake at 350 degrees
for approximately 30 to 35 minutes.

 3. Cool cake thoroughly, put it in the refrigerator
overnight after it is cool to chill it.

 4. Mix toppings together and spread on cake, sprinkle
with flaked coconut.

Peanut-Butter Granola Bars

Peanut-Butter Granola Bars

  

  

      Ingredients

  1 large egg white 

 1/2 teaspoon ground cinnamon 

 3 tablespoons vegetable oil 

 1/2 cup light brown sugar 

 1/2 cup natural-style peanut butter 

 1/4 teaspoon salt 

 1/2 cup sliced almonds 

 1/2 cup dried cranberries 

 1/2 cup old fashioned oats 

 1 tablespoon water                

                       

                                 

 Directions

 1. Preheat oven to 300 degrees. 

 2. Line an 8 inch square baking pan with two criss-crossed 

rectangles of parchment paper, leaving a 2-3 inch overhang 

at opposite ends. 

 3. In a large mixing bowl, combine oats, almonds and cranberries.

 4. In a small saucepan, whisk together oil, brown sugar, 

peanut butter, cinnamon, salt and water over low heat until 

the sugar has dissolved, about 5-7 minutes. Let cool slightly; 

whisk in egg white.

 5. Pour over oat mixture; stir until moistened. Spread evenly in 

bottom of pan, smooth the top.

 6. Bake until top is firm, about 25-30 minutes. Let cool about 10 minutes. 

Lift out of the pan using paper overhangs as handles. Let cool completely, 

cut into bars.