Cranberry Pumpkin Muffins

Ingredients:

2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Canned Pumpkin
1 6-ounce package Dried Cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 large egg


Directions:

PREHEAT oven to 350° F. Grease or paper-line 12 muffin cups.

COMBINE flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.

BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly.

Cookies & Cream Fudge

This is a great alternative to traditional fudge, yet still will leave you coming back for bite after bite.

Ingredients:

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 cups (12-oz. pkg.) White Chocolate Morsels
1 jar (7 oz.) marshmallow crème
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies


Directions:

LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. .

Corn Blueberry Muffins

Ingredients:

1 cup yellow corn meal
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
1 1/4 teaspoons baking powder
3/4 cup Evaporated Fat Free Milk
1/4 cup vegetable oil
1/4 cup plain fat free yogurt
1 large egg
1 large egg white
1 cup fresh or frozen blueberries


Directions:

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated milk, oil, yogurt, egg and egg white in small bowl; stir until blended. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling three-fourths full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm.

Butterscotch Haystacks

Ingredients:

1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows


Directions:

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Fudge

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract


Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Soft Cinnamon and Sugar Pretzels

Ingredients:

1/4 cup plus 3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 packet (1/4 oz.) rapid-rising yeast
1 1/4 cups (110° to 115° F) warm water
4 1/2 cups plus extra for kneading all-purpose flour
3/4 cup dry Instant Nonfat Dry Milk
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, melted, divided


Directions:

GREASE 2 large baking sheets. Combine 1/4 cup granulated sugar and cinnamon in small bowl; set aside.

STIR yeast into warm water in small bowl. Combine flour, dry milk, remaining 3 tablespoons sugar and salt in large bowl. Add 1/2 cup butter and yeast mixture into flour mixture. Stir until blended and sticky dough is formed.

PLACE dough on lightly floured surface; knead for 6 to 8 minutes, until dough is smooth and elastic, adding additional flour as necessary. Cut into 24 pieces. While working with dough, keep covered with plastic wrap. Roll each piece into a 16-inch long rope. To form pretzels, make a U-shape with the rope. Holding the ends of the rope, cross them over each other and press onto the bottom of the U and place on prepared baking sheets. Press ends of pretzel into pretzel dough. Brush with remaining 1/4 cup butter. Sprinkle with cinnamon-sugar mixture. Allow to rise in warm place for 15 minutes or until risen slightly.

PREHEAT oven to 375° F.

BAKE for 18 to 20 minutes or until golden brown. Remove from baking sheets to wir racks. Serve warm. Store remaining tightly covered.

Pumpkin Crème Caramel

Made with pumpkin and featuring a layer of delicious caramel, this flan-like custard has a hint of orange and is a favorite recipe to share with friends and family.


Ingredients:

3/4 cup granulated sugar
2 tablespoons water
1/4 teaspoon fresh lemon juice
1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
3/4 cup packed dark brown sugar
1/2 cup Canned Pumpkin
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange peel


Directions:

PREHEAT oven to 325° F. Place six 6-ounce ramekins in 13 x 9-inch baking pan.

PLACE granulated sugar, water and lemon juice in medium saucepan; bring to gentle boil over medium-high heat. Continue to cook for 6 minutes or until syrup turns from clear to golden, swirling pan gently. Continue to cook for another 2 minutes or until honey-caramel in color. Immediately pour caramel evenly into each ramekin. Cool for about 15 minutes or until caramel has hardened.

PLACE evaporated milk and brown sugar in medium saucepan; bring to a gentle boil over medium heat. Cook, stirring frequently, until sugar is dissolved.

WHISK together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well combined. Slowly whisk hot evaporated milk mixture into egg mixture. Strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).

POUR mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.

BAKE for 55 minutes or until custard is just set (centers should be slightly wobbly). Transfer ramekins to a wire rack; cool until cool enough to cover and refrigerate. Refrigerate for 3 hours or until completely cold. To serve, run knife around inside perimeter of ramekins; invert onto plates.

Pumpkin Cheesecake

Ingredients:

CRUST:
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted

FILLING:
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract


Directions:

1.Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

2.Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

3.Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

4.Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days. Enjoy!

Apple Gingerbread Cake

Delicious and easy. Add apples and a crumb topping to a packaged gingerbread cake mix for a speedy treat.


Ingredients:

1 (14.5 ounce) package gingerbread cake mix
1 1/4 cups water
1 egg
1 cup chopped, peeled apple
1/2 cup chopped pecans
2 tablespoons brown sugar


Directions:

1. In a large mixing bowl, beat the cake mix, water and egg until combined. Add apple; stir to combine. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the pecans and brown sugar; sprinkle over the top.

2. Bake at 350 degrees F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Apple Spice Snack Cake

Simple, moist, and delicious.


Ingredients:

1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
2 eggs
2 tablespoons vegetable oil


Directions:

1. In a mixing bowl, combine all ingredients. beat on medium speed for 2 minutes. Pour into a greased 13-in.x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Apple Turnovers

Delicious, yet so easy to make. Anyone can do these classic apple turnovers!


Ingredients:

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed

1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract


Directions:

1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

3. Preheat the oven to 400 degrees F (200 degrees C).

4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

6. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.


Note:

If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.

Brown Butter Cookies

These cookies are rich and highly addictive.


Ingredients:

2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
1/2 cup hot water


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.

3. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.

4. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.

5. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies. Enjoy!

Molasses Cookies

These soft molasses cookies are moist and easy to make.


Ingredients:

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup light molasses
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger


Directions:

1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).

2. Preheat oven to 350 degrees F (175 degrees C).

3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.

4. Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

Apple Strudel Muffins

These muffins are moist and simple to make and enjoy. With a delicious cinnamon crumb topping, they'll be devoured by friends and family.


Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

2. In a medium bowl, mix flour, baking powder, baking soda and salt.

3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. Enjoy!

Walnut Brownies

Ingredients:

6 ounces bittersweet chocolate, chopped
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups sugar
1/2 teaspoon kosher salt
3 large eggs, beaten
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 cup coarsely chopped walnuts


Directions:

1. Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.

2. In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.

3. Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.

Makes approximately 16 cookies.

Flourless Peanut Butter Cookies

These flourless peanut butter cookies are quick and easy to make and even easier to enjoy!


Ingredients:

1 cup smooth peanut butter
1 cup sugar
1 teaspoon baking soda
1 extra-large egg, lightly beaten
2 tablespoons finely chopped peanuts (optional)
1/4 cup mini chocolate chips (optional)


Directions:

1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.

Makes approximately 2 dozen cookies.

Banana Bread

This easy, old-fashioned banana bread is sure to please.


Ingredients:

Unsalted butter
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
Pinch of salt
2 large eggs, beaten
1/2 cup canola oil
1 cup sugar
2 large, very ripe bananas, mashed
Confectioners' sugar, for dusting


Directions:

1. Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.

2. Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Dust the top with confectioners' sugar, cut into slices and serve.

Reverse Chocolate Chip Cookies

Combining both dark and white chocolate, this reverse chocolate chip cookies pack a chocolaty punch any chocolate and sweet lover will gobble up.

Ingredients:

2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa, sifted
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped into chunks
12 ounces white chocolate, coarsely chopped into chunks


Directions:

1. Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking soda and salt.

2. In a standing electric mixer fitted with a paddle, beat the butter with the granulated and light brown sugars at medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed until incorporated. At low speed, beat in the bittersweet- and white-chocolate chunks until they are evenly distributed.

3. Scoop eight 1/4-cup mounds of batter onto each of the prepared cookie sheets, leaving 3 inches between them. Flatten the mounds into 2-inch rounds. Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets halfway through baking. Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely. Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.

Makes approximately 28 large cookies.

Triple Chocolate Brownies

Nigella Lawson's easy Triple Chocolate Brownies recipe is a must-have for any chocolate lover.

Ingredients:

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions:

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Apple and Pear Crisp

Ina Garten's recipe for Apple and Pear crisp is easy to make and the orange and lemon zest add great flavor to this traditional dessert.

Ingredients:

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Red Velvet Cake

Ingredients:

Cake:

• 3 3/4 cups AP Flour
• 3 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 2 1/4 cups granulated sugar
• 3/4 cups vegetable oil
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon red food coloring
• 1 1/2 cups buttermilk, at room temperature
• Frosting, recipe follows

For the cake:

Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.


Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.


Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Frosting:

• 1/2 cup heavy cream
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups superfine sugar

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.


Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Quick Vanilla Buttercream Frosting

Ingredients:

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.


Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Peach Cobbler

This Paula Deen recipe is sure to envigorate your tatstebuds and excite your palate. It's an easy Peach Cobbler recipe that your friends and family will surely enjoy.

Ingredients:

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions:

Preheat oven to 350 degrees F.


Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.


Put the butter in a 3-quart baking dish and place in oven to melt.


Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.


To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Italian Wedding Cake

Level: Easy

Ingredients:

• 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
• 1 stick butter, softened
• 1 1/4 cups buttermilk
• 3 egg whites
• 1 tablespoon vanilla extract (recommended: McCormick)
• 1/4 teaspoon almond extract (recommended: McCormick)
• 1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
• 1/2 cup sweetened flake coconut (recommended: Baker's)
• 2 cups chopped pecans, divided (recommended: Diamond)
• 2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

Directions:

Preheat oven to 350 degrees F.


Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.


In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.

Oatmeal Raisin Cookies

This recipe uses canola oil instead of butter. It's a tasty and healthier cookie, yet still tates just like the oatmeal raisin cookies you've always loved.

Level: Easy

Ingredients:

1 cup canola oil
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups rolled oats
1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.

3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 4 dozen cookies.

Gingerbread Cookies

This is the simpliest and most delicious recipe for gingerbread cookies I have ever used. Try it and you're sure to get compliments from your friends, loving each bite of these gingerbread cookies.

Level: Easy

Ingredients:

• 6 cups all-purpose flour


• 1 tablespoon baking powder


• 1 tablespoon ground ginger


• 1 teaspoon ground nutmeg


• 1 teaspoon ground cloves


• 1 teaspoon ground cinnamon


• 1 cup shortening, melted and cooled slightly


• 1 cup molasses


• 1 cup packed brown sugar


• 1/2 cup water


• 1 egg


• 1 teaspoon vanilla extract

Directions:
1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Makes 6 dozen cookies.

Easy Strawberry Pie

For a quick and easy strawberry pie that you can make in a matter of minutes, and then cool for hours until serving, follow the instructions below. Enjoy!

Level: Easy

Ingredients:
• 1 9 inch precooked pie shell
• 1 quart fresh strawberries
• 1 cup sugar
• 1 Tablespoons corn starch
• ¾ cup water
• Whipped topping to taste

Directions:
Arrange half of the strawberries in the cooked pie shell. Mash remaining berries and combine with sugar in a medium saucepan. Bring to a boil, stirring often. In a separate bowl combine water and corn starch. Gradually stir into boiling strawberry mixture. Reduce heat and simmer until thickened, about 10 minutes, stirring constantly. Pour mixture over strawberries in the pie crust. Chill several hours before serving. Add whipped topping when serving. Enjoy!

Soft Pumpkin Cookies

Another easy recipe from Libby's, these soft pumpkin cookies are packed with pumpkin flavor and not too sweet. They're easy to make and even easier to enjoy!


Level: Easy

Prep: 10 min
Cooking: 18 min
Cooling:2 min
Yields: 36 cookies


Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!

Classic & Easy Pumpkin Pie

Libby's Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. It couldn’t get any easier for a homemade pie!

I’ve used the Libby’s Pumpkin Pie recipe for years and have always had success with it. I prefer to roll my own crust, but if you’re in a rush, you can easily buy premade frozen pie crusts to use as well. I’ve found Libby’s Pumpkin Pie to be a little on the sweet side for my taste. To cut down on the sweetness, I only add half of the evaporated milk, replacing the other half with skim milk, as well as increase the amount of cloves and add some allspice as well. This creates a pie that is darker in color and sweet, but not too sweet. This is a very easy recipe; I’m sure you’ll have success on your first try!

Level: Easy

Prep: 15 min

Cooking: 55 min

Cooling time: 2 hrs cooling

Yields: 8 servings

Ingredients

• 3/4 cup granulated sugar


• 1 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground cloves


• 2 large eggs


• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin


• 1 can (12 fl. oz.) Evaporated Milk


• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Enjoy!

Welcome

Welcome to my baking niche on the web. Here I'll share some of my favorite recipes for pies, cakes, cookies and other baked goods. I've enjoyed baking with these recipes as well as the delicious creations they've created.

I hope you can take some of these and use them in your kitchen for yourself, friends and family.

Happy baking!