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Saturday, September 29, 2012

♥ Pumpkin Raisin Cake ♥


Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup canola oil
  • 2 cups uncooked oat bran cereal
  • 1 cup chopped pecans
  • 1 cup raisins
  • Confectioners' sugar, optional

Directions:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins.
  • Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired. Yield: 12-16 servings.

Editor's Note: Look for oat bran cereal near the hot cereals or in the natural foods section.


~~Taste of Home, December/January 1994~~



Thursday, September 27, 2012

♥ Macaroon Apple Pie ♥


Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 4 cups sliced peeled tart apples
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup flaked coconut

Directions:

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
  • Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375° for 20 minutes.
  • Meanwhile, in a small bowl, combine the first four topping ingredients. Stir in the egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender. Yield: 6-8 servings.

~~Country, August/September 1998~~

Tuesday, September 25, 2012

♥ Sweet Potato Cake ♥


Ingredients:

  • 1-1/3 cups sugar
  • 1 cup cold mashed sweet potatoes (without added milk or butter)
  • 1/3 cup shortening
  • 1/3 cup water
  • 1 egg
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 2/3 cup raisins
  • 1/3 cup chopped pecans
  • Confectioners' sugar

Directions:

  • In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 8-10 servings.

    Editor's Note: An 11-in. x 7-in. x 2-in. baking pan can be used instead of a tube pan; bake for 30-35 minutes.

~~Taste of Home,  December/January 1996~~

Sunday, September 23, 2012

♥ Old-Fashioned Buttermilk Lemon Pie ♥


Ingredients:

  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 4 eggs
  • 1/4 cup butter, melted
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg

Directions:

  • Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt.
  • In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
  • Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 344 calories, 16 g fat (8 g saturated fat), 129 mg cholesterol, 402 mg sodium, 45 g carbohydrate, trace fiber, 7 g protein. 

~~Country, April/May 2003~~

Friday, September 21, 2012

♥ Orange Chiffon Cake ♥


Ingredients:

  • 6 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup fresh orange juice
  • 1/2 cup canola oil
  • 2 tablespoons grated orange peel
  • 1/2 teaspoon cream of tartar
  • ORANGE GLAZE:
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 2 to 4 tablespoons fresh orange juice
  • 1/2 teaspoon grated orange peel

Directions:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients. Beat until well blended.
  • In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
  • For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides. Yield: 16 servings.


~~Country Woman, July/August 1995~~

Wednesday, September 19, 2012

♥ Lemon Crumb Cake ♥


Ingredients:

  • 2 cups buttermilk
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (15-3/4 ounces) lemon pie filling
  • TOPPING:
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup cold butter, cubed
  • 1/4 cup sliced almonds
  • Reduced-fat vanilla ice cream, optional

Directions:

  • In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
  • In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

~~Healthy Cooking, April/May 2010~~

Monday, September 17, 2012

♥ Pumpkin Chocolate Chip Cookies ♥


Ingredients:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin
  • 1-1/2 cups semisweet chocolate chips

Directions:

  • In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
  • Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

~~Taste of Home,October/November 1994~~

Saturday, September 15, 2012

♥ Apple Walnut Squares ♥


Ingredients:

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups finely chopped peeled tart apples
  • 1/2 cup packed brown sugar
  • 1 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions:

  • In a bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples.
  • Spread batter into a greased 13-in. x 9-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter.
  • Bake at 350° for 30-35 minutes or until golden brown. Cool. Cut into squares. Yield: 12-16 servings.

~~Reminisce, September/October 1998~~

Thursday, September 13, 2012

♥ Pumpkin Spice Cake ♥


Ingredients:

  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups sugar
  • 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 1/3 cup water
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground nutmeg, allspice and cloves
  • 1/2 cup raisins
  • 1/4 cup miniature semisweet chocolate chips
  • Confectioners' sugar
  • Reduced-fat vanilla ice cream, optional

Directions:

  • In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.
  • In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips.
  • Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Serve with ice cream if desired. Yield: 16 servings.

Nutritional Facts 1 slice (calculated without ice cream) equals 223 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 204 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein. 

~~Healthy Cooking, October/November 2009~~

Tuesday, September 11, 2012

♥ Easy Peanut Butter Fudge Pie ♥


Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup plus 2 tablespoons creamy peanut butter, divided
  • 1/2 cup sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 chocolate crumb crust (8 inches)
  • 2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

Directions:

  • In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust.
  • In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours.
  • Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie. Yield: 8 servings.

~~Country Woman, November/December 2005~~

Sunday, September 9, 2012

♥ Dutch Apple Pie ♥


Ingredients:

  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • Pinch salt
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups chopped peeled tart apples
  • 1 unbaked pie shell (9 inches)
  • STREUSEL TOPPING:
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 tablespoons cold butter

Directions:

  • In a large bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more.
  • For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator. Yield: 8 servings.

~~Grandma's Great Desserts Cookbook~~

Friday, September 7, 2012

♥ Apple Brown Betty ♥


Ingredients:

  • 4 slices white bread, toasted
  • 3 cups sliced peeled tart apples
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup half-and-half cream

Directions:

  • Tear toast into bite-size pieces; place in a greased 1-1/2-qt. casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter.
  • Cover and bake at 350° for 1 hour, stirring after 30 minutes. Serve warm with cream. Yield: 4 servings.

~~Taste of Home, February/March 1996~~

Wednesday, September 5, 2012

♥ Chocolate Zucchini Bread ♥

Ingredients:

  • 1-1/4 cups sugar
  • 3 eggs
  • 2/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 3 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded peeled zucchini

Directions:

  • In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 137 calories, 4 g fat (trace saturated fat), 26 mg cholesterol, 165 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
 
~~Healthy Cooking, June/July 2008~~

Monday, September 3, 2012

♥ Speedy Apple Butter ♥

I love this recipe because not only is it easy and simple, but makes a small portion. Hope you enjoy it too! :) 
 

Ingredients:

  • 2 cups unsweetened applesauce
  • 1/4 to 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Directions:

  • In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. Remove from the heat; cool. Store in airtight containers in the refrigerator. Yield: 1-1/2 cups.

~~Country Extra, March 2006~~

Saturday, September 1, 2012

♥ Squash Braid ♥

Ingredients:

  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 cup mashed cooked butternut squash
  • 1/3 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 egg
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • GLAZE:
  • 1 egg, beaten
  • 1 tablespoon water

Directions:

  • In a small bowl, dissolve yeast in water. In a bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in. rope. Place on a greased baking sheet. Braid ropes together; pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 140 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 78 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.
 
~~Reminisce, September/October 1997~~