Sweet Potato Muffins

1&3/4c. flour
1/4c. sugar
1T. baking powder
1T. brown sugar
1t. salt
1/2c. chopped nuts (optional)
1&1/4c. cooked, mashed sweet potatoes
3/4c. milk
1/4c. butter or margarine
2 eggs
1/2c. sugar
1/2t. cinnamon

Combine flour, 1/4c. sugar, baking powder, brown sugar, salt, and nuts in a large bowl, stirring well.  Make a well in the center of the mixture.  Combine sweet potatoes, milk, butter, and eggs in a separate bowl; stirring well.  Add wet ingredients to dry ingredients, mixing just until moistened.  Spoon batter into greased muffin pans, filling 2/3 full.  Combine 1/2c. sugar and cinnamon together; sprinkle over each muffin.  Bake at 425℉ for 20-25 min. or until toothpick inserted into the center comes out clean.  Yields about 1&1/3 dozen.  

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Orange Juice Muffins with Honey Spread

2c. biscuit or baking mix (i.e. bisquick, jiffy, etc.)
2T. sugar
1 egg
1t. grated orange peel
2/3c. orange juice
2T. sugar
1/4t. cinnamon
1/8t. nutmeg
honey spread (recipe below)

Combine egg, 2T. sugar, orange peel, and orange juice in a large mixing bowl.  Stir in the biscuit mix until all ingredients are moistened.  Spoon into greased muffin pans, filling 2/3 full.  Combine remaining 2T. sugar, cinnamon, and nutmeg in a small bowl; sprinkle over muffin batter.  Bake at 400℉ for 15 min. or until golden brown.  Serve hot with honey spread.  Makes 1 dozen.

Honey Spread:

1/4c. softened butter or margarine
1/4c. honey

Combine the 2 ingredients and mix well.  Makes 1/3c.

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Thanksgiving Cranberry Bread

1/4c. butter or margarine
1c. honey
2 eggs
1c. orange juice
2c. wheat flour
1/2c. instant dry milk
1t. baking powder
1t. baking soda
1/2t. salt
1c. chopped nuts (optional)
2c. whole cranberries

Cream butter, honey, and eggs together in a large mixing bowl.  Mix in orange juice.  Add dry milk, baking powder, baking soda, and salt.  Mix well.  Stir in flour and nuts.  Fold in cranberries.  Pour batter into greased loaf pan and bake at 325℉ for 1 hour.

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Peanut Butter Blossom Cookies (excellent holiday recipe)

1&3/4c. flour
1t. baking soda
1/2t. salt
1/2c. shortening or butter or margarine
1/2c. peanut butter
1/2c. sugar
1/2c. brown sugar
1 egg
1t. vanilla
1 bag candy kisses

Cream together the egg, butter, peanut butter, and both sugars in a mixing bowl.  Add salt, baking soda, and vanilla.  Mix well.  Stir in flour and mix thoroughly.  Shape into balls, using a rounded teaspoon for each.  Roll in sugar and place on greased cookie sheets.  Bake at 375℉ for 10 min.  Take cookie sheet out and top each cookie with an unwrapped candy kiss, pressing the candy kiss down on each cookie until edges crack.  Bake 2-5 min. longer, until golden brown.

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Chewy Noels

2T. margarine
2 eggs
1c. brown sugar
5T. flour
1/8t. baking soda
1c. chopped nuts (optional)
1t. vanilla
powdered sugar

Melt margarine in a 9-inch square pan.  In a mixing bowl, beat eggs.  Stir in sugar, flour, baking soda, and nuts.  Add vanilla last, but do not stir.  Pour over butter.  Bake at 350℉ for 30 min.  After baking, sprinkle with powdered sugar.

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Perfect Divinity

2c. sugar
1/2c. light corn syrup
1/2c. hot water
1/4t. salt
2 egg whites, room temperature
1t. vanilla
1/2c. chopped nuts (optional)

In a 2 qt. saucepan, combine sugar, corn syrup, hot water, and salt.  Cook and stir till sugar dissolves and mixture comes to a boil.  Cook to hard-ball stage (250℉) without stirring.  Wipe crystals from sides of pan now and then with fork wrapped in damp cloth or paper towel.  Remove from heat.  In a separate large mixing bowl, beat egg whites till stiff peaks form.  Gradually pour hot syrup over beaten egg whites, beating constantly with a  wire whisk.  Add vanilla and contine beating until mixture will hold its shape when dropped from a spoon.  Stir in nuts.

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Applesauce Fruit Cake

2c. sugar
1c. shortening, butter, or margarine
2c. cooked apples
2t. baking soda
1t. cinnamon
1/2t. cloves
1/2t. nutmeg
1c. chopped nuts (optional)
2c. raisins (optional)
3 eggs
1T. cocoa
1t. vanilla
pinch salt
Flour to make a medium stiff batter

Combine cooked apples with baking soda and set aside.  In a larger mixing bowl, combine eggs, shortening, and sugar.  Mix well.  Add cinnamon, cloves, nutmeg, cocoa, vanilla, and salt.  Stir well.  Stir in raisins, nuts, and apple-baking soda mixture.  Gradually add flour to make a medium stiff batter.  Pour into a greased 9x13-inch cake pan.  Bake at 350℉ for 1&1/2 hours. 

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Chocolate Sour Cream Cake

1&3/4c. flour
3/4t. baking soda
1/2t. salt
3 eggs
1&1/2c. sugar
2 sq. baking chocolate melted in 1/4c. hot water over low heat & cooled
1t. vanilla
1c. sour cream into which 1/4c. cold water is stirred

Beat eggs in mix master for 4 min.  Gradually add sugar--beat 3 min.  Add melted chocolate and vanilla and mix well.  Add dry ingredients--that have been mixed together--alternatively with sour cream.  Mix well.  Pour into 2  8-inch pans or a 13x9-inch pan.  Bake at 350℉ for 25-30 min. or until toothpick inserted into the center comes out clean.  May frost cake after it has cooled.

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Hot Cocoa Mixes (Beverage)

2c. non-fat dry milk powder
3/4c. sugar
1/2c. cocoa
1/2c. powdered non-dairy creamer
dash salt

In a large mixing bowl, combine all ingredients--blend well.  Store in tightly covered container.  Makes 15-16 servings.  Use 1/4c. mix to 3/4c. hot water.

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OR

2 lb. can Nestles Quick chocolate mix
1 lb. box powdered sugar
8 qt. box instant powdered milk
1 lb. bottle cremora

In a large mixing bowl, combine all ingredients--blend well.  Store in tightly covered container.  Use 1/4c. mix to 1c. hot water.

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Halloween Pumpkin Orange Cake

3 oranges, peeled and cut into bite-sized pieces
3T. sugar
1 lb. 3 oz. pkg. devils food cake mix (chocolate)
3&1/2 T. orange-flavored gelatin (1/2 of 3 oz. pkg.)
1/4c. hot water
1c. heavy cream (i.e. whipping cream)
fresh orange icing (recipe below)

Combine oranges and sugar; set aside.  Prepare cake mix according to package directions.  Bake in 2-in. round layer pans.  Remove from pans; cool on racks.  Split each layer in 2, making 4 layers.  In a mixing bowl, dissolve orange jello in hot water, stirring well to dissolve.  Cool to room temperature.  Add heavy cream and whip until fluffy and doubled in volume.  Drain sweetened oranges; fold into the whipped cream mixture.  Spread between the layers of cake.  Decorate cake with orange icing.

Fresh Orange Icing

1/2c. butter or margarine
1 lb. powdered sugar (about 2c.)
2 egg yolks, beaten
1T. grated orange peel
1-2T. orange juice
orange food coloring
green gumdrop

Cream butter; gradually add 1c. powdered sugar, creaming well.  Add beaten yolks, orange peel, and remaining sugar alternately with orange juice, beating well.  Tint with a few drops of food coloring.  Spread icing on top and sides to look like a pumpkin, making indentations to look like "ribs" of pumpkin.  Use green gumdrop for pumpkin stem.  Chill for a half-hour or longer before serving.

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Easy Double Chocolate Chip Brownies

2c. (12 oz.) semi-sweet chocolate chips
1/2c. (1 stick) butter or margarine, cut into pieces
3 eggs
1&1/4c. flour
1c. sugar
1/4t. baking soda
1t. vanilla
1/2c. chopped nuts (optional)

Melt 1c. chocolate chips & butter in a large, heavy saucepan over low heat; stir until smooth.  Remove from heat.  Add eggs; mix well.  Add flour, sugar, baking soda, and vanilla; mix well.  Stir in remaining 1c. chocolate chips and nuts.  Spread into a greased 13x9-inch baking pan.  Bake at 350℉ for 18-22 min. or until toothpick inserted into the center comes out clean.  Makes 2 dozen brownies.

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Apple Chop Suey

1c. flour
1c. sugar
1t. cinnamon
1t. baking soda
1c. chopped nuts (optional)
1/2t. salt
1 egg, well beaten
5 med. apples, peeled & cut into 1&1/2 inch pieces

In a mixing bowl, combine egg, sugar, cinnamon, baking soda, and salt.  Mix well.  Stir in flour, apples, and nuts.  Stir until juice from the apples has just moistened the flour mixture.  Place mixture in a greased baking dish 10x6x2 inches (a 9-inch square pan may work).  Bake at 375℉ for 45-50 min. or until apples are tender.  Makes 6-8 servings.

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Baked Apple Pudding

3c. flour
2t. cinnamon
2t. nutmeg
2t. baking soda
2t. salt
1c. shortening (may use butter or margarine)
1c. sugar
3 eggs
4c. grated peeled apples
1c. chopped nuts (optional)

Cream together the shortening, sugar, and eggs.  Add the cinnamon, nutmeg, baking soda, and salt.  Mix well.  Stir in apples, flour, and nuts.  Pour into a 9x13-inch pan.  Bake at 350℉ for 45 min.

Sauce

1 lg. can evaporated milk (12 oz.)
1 cube butter (1/2c.)
1c. sugar

Combine milk, butter, and sugar in a saucepan on medium heat.  Bring to boil stirring constantly.  Reduce heat and simmer 1 hour stirring frequently to prevent burning.  Serve warm on top of pudding.

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Apple Cake

2 beaten eggs
2c. sugar
1t. vanilla
1/2c. cooking oil
2c. flour
2t. baking soda
2t. cinnamon
3/4t. salt
1c. chopped nuts (optional)
4c. finely chopped or shredded apples

Beat together eggs, sugar, and vanilla.  Beat in oil until smooth.  Add baking soda, cinnamon, and salt.  Stir in flour.  Add nuts and apples.  Mix well.  Turn into a greased and floured 13x9-inch pan.  Bake at 300℉ for 1 hour.  Cool and ice with lemon cheese icing, or serve with whipped cream.

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Caramelized Acorn Squash

4 acorn squash (1-1&1/2 lb. each)
1/2c. sugar
1/2c. butter
1/2c. apple cider
1t. cinnamon
1/2t. nutmeg
1/2t. salt

Cut each squash into 4 rings--discard the middle section.  Arrange in a single layer in a baking pan lined with foil.  Cover with foil and bake at 350℉ for 40-45 min.  Chill overnight.
Heat sugar in a nonstick skillet over medium-high heat until it begins to melt.  Shake occasionally--don't stir.  Reduce heat, cook and stir 3 min. or until sugar is melted and is medium caramel in color.  Whisk in butter until melted.  Then stir in cider, cinnamon, nutmeg, and salt.  Cook until sauce consistency.  Transfer squash slices into the skillet with the sauce.  Warm for 3 min. on each side.  Keep warm in a 300℉ oven.  Pour remaining sauce over squash.

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Pumpkin Ice Cream Squares

1&1/2c. graham cracker crumbs
1/4c. sugar
1/4c. melted butter or margarine
16 oz. can (2c.) Libby's solid pack pumpkin
1/2c. brown sugar
1/2t. salt
1t. cinnamon
1/4t. ginger
1/8t. cloves
1 qt. softened vanilla ice cream
whipped cream

Mix crumbs with sugar and butter.  Press into the bottom of a 9-inch square pan.  In a large mixing bowl, combine pumpkin with brown sugar, salt, and spices (cinnamon, ginger, and cloves).  Fold in ice cream.  Mix well.  Pour into crumb-lined pan.  Cover and freeze until firm.  Cut into squares about 20 min. before serving.  Top with whipped cream.  Makes 9  3-inch squares.

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Pumpkin Cake (2 versions)

1st version:

3/4c. shortening, butter, or margarine

1&1/4c. sugar

2 eggs, beaten

1c. cooked or canned pumpkin

3/4c. milk

1t. baking soda

pinch salt

2&1/4c. flour

1t. cinnamon

1/2t. cloves

1/2t. nutmeg

1c. chopped nuts and/or coconut (optional)

Cream together shortening & sugar in a mixing bowl.  Add eggs and beat until light and fluffy.  Stir in pumpkin.  Dissolve baking soda in milk and add alternately with sifted dry ingredients.  Stir in nuts and coconut.  Pour batter into a large waxed paper lined pan (9x13-inch).  Bake at 350℉ for 30-45 min. or until toothpick inserted into the center comes out clean.  Frost with powdered sugar icing that has been flavored with maple extract--or use plain frosting or whipped cream.

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2nd version:

1/2c. shortening, butter, or margarine

1&1/2c. sugar

2 eggs

2c. flour

1t. baking powder

1t. cinnamon

1/2t. baking soda

1/2t. cloves

1/4t. salt

1c. raisins and/or chopped nuts (optional)

1c. pumpkin

Cream shortening and sugar together in a mixing bowl.  Add eggs and stir well.  Sift dry ingredients & add alternately with pumpkin to creamed mixture.  Stir in raisins and nuts.  Pour batter into a greased 9x13-inch pan.  Bake at 350℉ for 50-60 min. or until toothpick inserted into the center comes out clean.  Serve with whipped cream or plain frosting.

Pumpkin Trifle (Layered dessert)

10&3/4 oz. frozen pound cake cut into 1/2-inch cubes
2-4T. orange juice
16 oz. can cranberry sauce
1/3c. orange marmalade
15 oz. can pumpkin
1 pkg. (4-serving size) instant vanilla pudding
1c. milk
1t. cinnamon
1t. ginger
1c. whipped cream
2T. sugar
1/2t. vanilla
1/2c. chopped nuts (optional)

Layer in 4-inch tall glasses or in a 2&1/2 qt. bowl in the following order:
1. Cake
2. Sprinkle cake with orange juice
3. Mix marmalade & cranberry sauce together and spoon mixture over cake & orange juice.
4.  Stir pumpkin, pudding mix, milk, cinnamon, and ginger together and spoon this mixture over the cranberry mixture.
5.  Combine whipped cream, sugar, and vanilla in small mixing bowl and beat with chilled beaters at medium speed until soft peaks form.  Spread over pumpkin mixture.
Cover this dessert and chill for 2-5 hours.  Sprinkle with nuts before serving.

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Creamy Pumpkin Strudels

15 oz. can pumpkin
1/2c. brown sugar
1/2t. cinnamon
1/4t. ginger
1/4t. nutmeg
1/2t. salt
12 sheets frozen phyllo down 18x14-inch rectangle
2/3c. softened butter or margarine
1c. sugar
4t. cinnamon
1c. chopped nuts (optional)
8 oz. pkg. cream cheese cut into 12 slices
whipped cream (optional)

Combine pumpkin, brown sugar, 1/2t. cinnamon, ginger, nutmeg, & 1/2t. salt in a mixing bowl.  Set aside.  Place 2 sheets phyllo on top of each other; brush top with butter.  Combine sugar & 4t. cinnamon in another bowl.  Sprinkle cinnamon-sugar over dough.  Sprinkle with nuts.  Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips.  Place a slice of cream cheese about 2 inches from the end of the dough strip.  Spoon well-rounded tablespoon of pumpkin mixture on top of cream cheese.  To shape:  Fold bottom edge up and over filling.  Fold in sides and roll up to encase filling.  Place on baking sheet seam side down.  Brush with melted butter.  Sprinkle remaining cinnamon-sugar mixture over the top of each strudel.  Bake at 400℉ for 15 min.  Serve with whipped cream.

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Old-Fashioned Fudge

From:  Mrs. Genevieve Macfarlane

2c. sugar

4T. cocoa

2T. butter or margarine

1t. vanilla

1c. chopped nuts (optional)

1c. heavy cream (whipped cream works)

1/4t. salt

In a saucepan combine sugar, cocoa, butter, cream, and salt.  Stir well until dissolved over low heat.  Cover and boil to soft ball stage.  Remove from heat and cool without stirring.  When cool, add vanilla and beat until creamy and candy loses gloss.  Stir in chopped nuts and spread in buttered pan 8x8-inches.   When cooled, cut into squares.

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Lemon Cheese Frosting

1 sm. pkg. cream cheese
1T. milk
1/4c. butter or margarine
2c. powdered sugar
1T. lemon juice
1/2t. vanilla
1t. lemon peel
dash salt

Soften cream cheese at room temperature.  Gradually stir in remaining ingredients (milk, butter, sugar, lemon juice, lemon peel, vanilla, and salt).  Beat until fluffy.  Tint yellow with yellow food coloring if desired (stir well).  Freezes well.

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Rice Krispies Wonder Fudge

From:  Cooking with Kellogg's

1c. (6 oz. pkg.) chocolate chips

1/4c. butter or margarine

1/4c. light corn syrup

1t. vanilla

1c. powdered sugar

3c. kellogg's rice krispies

Melt chocolate over hot but not boiling water or in the microwave (in a microwave-safe bowl).  Remove from heat.  Add butter and corn syrup; blend well. Stir in vanilla and sugar.  Add rice krispies, mixing lightly until well-coated.  Spread evenly in buttered 8x8-inch pan.  When cool, cut into squares.  Yield:  25  1&1/2-inch squares.

Note:  If more fudge-like product is desired, use 1&1/2c. powdered sugar and 2c. rice krispies instead of proportions given above.

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Chocolate Macaroons

1/2c. melted butter or margarine (don't let it boil when melting)
4 squares melted bitter chocolate
2c. sugar
2t. baking powder
4 eggs
2t. vanilla
2c. flour
powdered sugar

Mix butter, chocolate, and sugar together in mixing bowl.  Add the eggs, one at a time, and beat after adding each one.  Add the vanilla and baking powder.  Stir in flour.  Chill well in the refrigerator.  With the hands, form small balls.  Roll them in powdered sugar and place on a greased cookie sheet 2 in. apart.  Bake in a moderate oven (350℉) about 12-15 min.

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Corn Flake Macaroons

From:  Cooking with Kellogg's

2 egg whites (room temperature)

1c. brown or granulated (white) sugar

1/2t. vanilla

2c. kellogg's corn flakes

1/2c. chopped nuts (optional)

1c. shredded coconut

Beat egg whites until stiff but not dry.  Fold in sugar.  Add vanilla, corn flakes, nuts, and coconut, mixing carefully.  Drop by teaspoonfuls onto well-greased baking sheets.  Bake in moderate oven (350℉) about 12 min.  Remove immediately from baking sheets.  Yield:  3&1/2 dozen macaroons, 1&1/2 in. in diameter.

Note:  If macaroons stick, place baking sheet on damp towl and remove macaroons using spatula or sharp knife.  If macaroons become hardened to baking sheet, return to oven for a few minutes to soften.

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Scotch Treats & Variations

From:  Cooking with Kellogg's

If you're not a butterscotch fan, may substitute butterscotch morsels with chocolate chips.

1c. (6 oz. pkg.) butterscotch morsels 

1/2c. peanut butter

3c. kellogg's rice krispies

Melt butterscotch morsels and peanut butter either in the microwave using a microwave-safe bowl or melt over hot but not boiling water; stir until well-blended.  Remove from heat.  Add rice krispies, stirring until well-coated.  Drop by teaspoonfuls onto waxed paper or buttered baking sheets, or press into buttered 9x9-inch pan.  Cool.  Yield:  about 6 dozen confections, 1 inch in diameter, or 36  1&1/2-inch squares.

Variations:   (butterscotch morsels & peanut butter optional below)

1.  Chocolate Scotch Treats:  Melt 1c. (6 oz. pkg.) chocolate chips with butterscotch morsels and peanut butter.  Stir into rice krispies.  Shape as desired.

2.  Coconut Scotch Treats:  Add 1c. flaked coconut with rice krispies.  Shape as desired.

3.  Date Scotch Treats:  Add 3/4c. cut, pitted dates with rice krispies.  Shape as desired.

4.  Marshmallow Scotch Treats:  Add 1/2c. mini-marshmallows with rice krispies.  Shape as desired.

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Corn-Crisped Chicken

From:  Cooking with Kellogg's

1 broiler-fryer chicken, cut in serving pieces

4c. kellogg's corn flakes or 1c. kellogg's corn flake crumbs

1&1/2t. salt

1/8t. pepper

1/2c. evaporated milk (you may use milk)

Wash chicken pieces and dry thoroughly with paper towel.  If using corn flakes, crush into fine crumbs.  Combine crumbs with salt and pepper.  Dip chicken pieces in milk, then roll in seasoned corn flake crumbs.  Line shallow baking pan with aluminum foil.  Place chicken pieces, skin side up, in foil-lined pan; do not crowd.  Bake in moderate oven (350℉) about 1 hour, or until tender.  No need to turn chicken while cooking.  Yield: 4-5 servings.

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Almond Fudge Bar

2c. brown sugar
3/4c. margarine
2 eggs
2t. vanilla
2&1/2c. baking mix (i.e. Bisquick or Jiffy)
3c. quick oats
1 pkg. (2c.) chocolate chips
1 can sweetened condensed milk
2T. margarine
1/2t. salt
1/2c. nuts (optional)
2t. vanilla
1c. slivered almonds (optional)

Mix together in bowl the brown sugar, margarine, eggs, and vanilla.  Stir in baking mix and oats until uniform consistency.  In a saucepan, heat chocolate chips, milk, 2T. margarine, and salt, stirring constantly over low heat.  Stir in 1/2c. nuts and 2t. vanilla.  Grease a 9x13-inch cake pan.  Press about 2/3 of oatmeal mixture into cake pan with greased hands.  Spread chocolate mixture on top.  Drop the rest of oatmeal mixture in tablespoonfuls over the top.  Sprinkle almonds over the top--press lightly.  Bake at 350℉ for 30 min. or until light brown.  Cool.  Cut in squares.

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Strawberry Mousse

2 egg whites (room temperature)**
1/4t. cream of tartar
pinch of salt
2c. cool whip
1&1/4c. powdered sugar
2c. strawberries, pureed & chilled
whipped cream for garnish

Beat egg whites, cream of tartar, and salt in a small bowl until stiff and glossy.  In a separate larger bowl, whip the cool whip and sugar until stiff.  Whisk strawberry puree into cream until mixture is very thick.  Gently fold in egg whites, blending well.  Spoon mousse into glasses and refrigerate for at least 1 hour.  Garnish each with whipped cream just before serving.  Makes 10  6-oz. servings.

**Pasteurized egg whites will work with this recipe as the eggs will not be cooked in this recipe.

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Curiosity Cake

1c. raisins (optional)
1t. baking soda dissolved in 1/2c. boiling water
1T. margarine
1c. sugar
1t. salt
1t. nutmeg
1t. cinnamon
1/2t. cloves
2c. flour
1/2c. chopped nuts (optional)

In a saucepan, bring 1c. water to a boil.  Add raisins and boil for 15 min.  Remove from heat and add 1/4c. cold water and baking soda mixture to raisins.  Let raisins cool.   In a mixing bowl, cream together the margarine, sugar, salt, nutmeg, cinnamon, and cloves.  Add the raisins (with the water) to the creamed spice mixture and mix well.  Gradually stir in flour and nuts.  Pour into a greased loaf pan (bread pan) and bake at 300℉ for 1 hour to 1 hour and 15 min. or until toothpick inserted into the center comes out clean.  Makes 1 loaf pan or 18 cupcakes.  For cupcakes, bake for 30-35 min. or until toothpick inserted into the center comes out clean.

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