Apple Cider Donuts

Apple Cider Donuts - delicious hot on a cold day!

INGREDIENTS~

1 cup apple cider

1 cup sugar

1/4 vegetable shortening

2 eggs

1/2 cup buttermilk

3.5 cups flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

vegetable oil

STEPS~

Boil 1 cup of cider in sauce pan until reduced to 1/4 cup, then set aside to cool about 10 min's

In large bowl, beat sugar with shortening until smooth

Add eggs to sugar mixture, mixing completely

Add buttermilk and room temperature cider to sugar mixture, mixing completely

In medium bowl, stir together flour, baking powder and soda, cinnamon, nutmeg and salt

Add dry ingredients into wet ingredients bowl, mix well

Lightly flour a cutting board

Cover cookie sheets with wax or parchment paper

Transfer your dough to the floured cutting board and gently pat to 1/2" thickness

Cut out donuts using a 3" donut cutter. Put them onto waxed cookie sheets

Collect donut holes and excess dough. Rework to 1/2" thick and cut out more donuts

Store donuts in refrigerator at least 20 minutes to harden them up

Set out some plates lined with paper towels

Fill a frying pan 3/4ths full with cooking oil

Heat until it starts to bubble. Maintain minimum heat to keep it bubbling. Don't go any hotter.

Using a spatula, gently drop some donuts into the oil. Flip them over at 2 minutes to cook the other side. Remove from heat when browned and cooked thoroughly, about another 2 min's

Lift donuts out of pan and set onto paper towel lined plates.

Start up another batch and keep going until the dough is all used up.

Put some cinnamon and sugar into a ziplock bag. Add a few warm donuts and gently shake. Put donuts onto wire rack for further cooling.

You've got to try one while it's still hot! Oh, boy, they are good!

Baked Apples with Caramel Sauce

BAKED APPLES WITH CARAMEL SAUCE

Ingredients:

4 Honeycrisp or other sweet apple

1/2 cup brown sugar

cinnamon

1/4 cup dried cranberries or raisins

1/4 cup chopped walnuts

4 TBSP butter

1 small jar caramel sauce

water or apple juice

Prep:

Preheat oven to 400F

Slice off tops of apples and scoop out the cores

Remove peel from top third of each apple

Combine brown sugar, cinnamon, cranberries/raisins, and walnuts in a bowl until evenly blended

Put 1/4th of mixture into hole of each apple

Set apples in deep baking dish

Top each apple with 1 TBSP butter

Sprinkle a little bit on cinnamon on top of the butter

Fill bottom of pan with water or apple juice

Bake for 50-60 minutes, until apples are tender

When done, remove from oven and drizzle caramel sauce over tops of apples

Serve warm

Options -

Serve with ice cream, try butter pecan flavor.

Try maple pancake syrup instead of caramel sauce.

Enjoy!

Sopapilla Cheesecake

INGREDIENTS~

• 16 oz. softened cream cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 2 teaspoon ground cinnamon
• 1/2 cup softened butter
• 1/4 cup honey
• 1/4 cup slivered almonds

DIRECTIONS~

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Grease 9x13" pan with butter or cooking spray.
3. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
4. Using a rolling pin to shape the crescent roll pieces into two 9x13 inch rectangles.
5. Press one rectangle into the bottom of a 9x13 inch baking dish.
6. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
7. Stir together sugar, cinnamon, and butter.
8. Dot the mixture over the top of the cheesecake
9. Evenly cover with almonds.
10. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
11. Remove from the oven and drizzle with honey.
12. Cool completely in the pan before cutting into 12 squares.

Flan with Coconut & Ginger

Ingredients~

1 cup sugar
1 1/2 cups milk
2 cans (12 ounces each) sweetened coconut milk
5 egg yolks
6 whole eggs
I tsp vanilla extract
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced toasted almonds

Instructions~

1. Preheat the oven to 350F.
2. Bring one quart of water to a boil.
3. In a thin saute pan, cook the sugar over medium heat until it is brown and bubbly. (Do not stir while it is cooking, or you will get spun sugar and a big mess.)
4. Watch the pan closely and lift the pan off the burner if the sugar is cooking quickly or unevenly. Shake the pan occasionally to redistribute the melting sugar.
5. When the sugar is completely caramelized, pour the hot mixture into the bottom of a 3-quart flan mold, bundt pan, loaf pan or individual molds.
6. Rotate the mold in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan.
7. Set aside.
8. In a medium mixing bowl, combine the milk, coconut milk, egg yolks, eggs, vanilla, and ginger and whisk well.
9. Pour this batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger.
10. Top with the sliced almonds.
11. Place the flan into another pan a bit larger.
12. Add the hot water to the large pan around the flan mold.
13. Cover with a lid or thin foil so that both pans are covered completely.
14. Bake the flan for I hour or until a knife inserted in the middle comes out clean.
15. Remove the flan from the water bath and chill it in the refrigerator overnight. The flavors need time to blend.
16. To serve, loosen the sides with a knife and flip the flan mold over onto a platter.
17. Garnish with fresh flowers.

Ingredient Substitutions Chart

Allspice: 1 teaspoon = 1/2 tsp cinnamon and 1/2 tsp ground cloves

Apple Pie Spice: 1 tsp = 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 cloves

Arrowroot Starch: 1 tsp = 1 TBSP flour and 1 1/2 teaspoon cornstarch

Baking powder: 1 tsp =

• 1/4 tsp baking soda plus 5/8 tsp cream of tartar or...
• 1/4 tsp baking soda plus 1/2 cup sour milk or buttermilk or yogurt (decrease liquid called for in recipe by 1/2 cup) or...
• 1/4 tsp baking soda plus 1/2 TBSP vinegar or lemon juice used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup) or...
• 1/4 tsp baking soda plus 1/4 to 1/2 cup molasses (decrease liquid in recipe by 1 to 2 tablespoons) or...
• 1/3 tsp baking soda plus 1/2 tsp cream of tartar

Bay leaf: 1 whole = 1/4 tsp dried bay leaves

Beau monde: 1 tsp =

• 1 tsp seasoning salt or
• 1/2 teaspoon table salt plus dash of garlic, onion and celery salts or powders

Beef stock base: 2 teaspoons = 1 instant beef bouillon cube

Bread crumbs: 1/3 cup = 1 slice of bread dry

Butter: 1 cup =

• 7/8 to 1 cup Crisco plus 1/2 teaspoon salt or
• 7/8 cup oil plus 1/2 teaspoon salt or
• 7/8 cup lard plus 1/2 teaspoon salt or
• 1 cup margarine or
• 7/8 cup oil
  

Carob powder: 3 TBSP + 2 oz water = 1 oz unsweetened chocolate

Catsup: 1 cup = 1 cup tomato sauce, 1/2 cup sugar + 2 TBSP cooking vinegar

Chicken stock (instant): 1 1/2 tsp = 1 chicken bouillon cube base

Chili sauce: 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 TBSP vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice

Chives: 2 tsp chopped = 2 tsp finely chopped green onion tops

Chocolate chips (semisweet): 1 oz = 1 oz sweet cooking chocolate

Chocolate (semisweet): 1-2/3 ounces = 1 oz unsweetened chocolate + 4 tsp sugar

Chocolate (unsweetened):

• 1 ounce = 3 TBSP cocoa plus 1 TBSP unsweetened butter or
• 3 TBSP carob powder +2 TBSP water
  

Cocoa: 1/4 cup or 4 TBSP = 1 oz chocolate and decrease fat in recipe by 1/2 TBSP

Coconut: 1 TBSP dry = 1 1/2 tsp fresh

Coconut Cream: 1 cup = 1 cup milk cream

Coconut Milk: 1 cup = 1 cup milk

Corn Syrup: 1 cup =

• 1 cup sugar + 1/4 cup liquid (use whatever liquid is called for in the recipe) or
• 1 cup honey

Cornstarch: 1 tablespoon =

• 2 tablespoons all-purpose flour (for thickening) or
• 4 to 6 teaspoons quick-cooking tapioca
  

Cracker crumbs: 3/4 cup = 1 cup bread crumbs

Cream cheese: Use part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

Cream (half and half): 1 cup =

• 7/8 cup whole milk plus 1/2 TBSP butter or margarine or
• 3 TBSP oil plus milk to equal 1 cup or
• 1 cup evaporated milk
  

Cream (heavy): 1 cup =

• 3/4 cup milk plus 1/3 cup butter/margarine or
• 2/3 cup buttermilk plus 1/3 cup oil or
• Evaporated skim milk or
• equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)
  

Cream (light): 1 cup =

• 1 cup undiluted evaporated milk or
• 14 tablespoons milk plus 3 tablespoons butter or margarine
  

Sour Cream: 1 cup =

• 3 TBSP butter plus 7/8 cup sour milk or
• 7/8 cup buttermilk plus 3 TBSP butter

Whipped Cream:

• Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tsp lemon juice. Whip until stiff or
• Beat until stiff: 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Add 1/2 cup sugar, slowly, while beating. Then add 2 TBSP lemon juice and beat until mixed well.
  

Whipping cream: 1 cup =

• 2 TBSP lemon juice, 2 TBSP sugar, 1 cup evaporated milk or
• 3/4 cup milk plus 1/3 cup butter (for cooking only)
  

Cream of tartar: 1/2 teaspoon = 1 1/2 teaspoon lemon juice or vinegar

Egg white: 1 egg white =

• 2 1/4 tsp nonfat dry milk powder + 2 tsp vegetable oil or
• In cookies and cakes only -- 1 egg white = use 2 TBSP water + 1/2 tsp baking powder
• In cookie and cake recipes that call for 2 or 3 eggs, each egg white = 2 TBSP flour, 1/2 TBSP shortening, 1/2 tsp baking powder, 2 TBSP liquid (use liquid called for in recipe)
  

Extracts: 1 tsp = 1/4 tsp oil of similar flavor

Flour: 1 TBSP =

• 1/2 TBSP cornstarch, potato all-purpose starch, rice starch or arrowroot (for thickening) starch or
• 1 TBSP granular tapioca or
• 2 to 3 teaspoons quick-cooking tapioca or
• 1 TBSP waxy rice flour or
• 1 TBSP waxy corn flour

Cake Flour: 1 cup sifted = 1 cup minus 2 TBSP sifted all-purpose flour

Pastry Flour: 1 cup = 7/8 cup all-purpose flour

Dried Herbs: 1 tsp = 1 TBSP fresh, finely cut

Honey: 1 cup = 1 1/4 cups sugar + 1/4 cup liquid (use liquid called for in recipe)

Maple sugar: 1/2 cup = 1 cup maple syrup

Maple sugar: 1 TBSP = 1 TBSP white granulated sugar (grated and packed)

Mayonnaise: use 1 cup sour cream, 1 cup yogurt, or 1 cup cottage cheese (pureed in a blender)

Butter Milk: 1 cup =

• 1 cup plain yogurt or
• 1 cup minus 1 TBSP milk + 1 TBSP lemon juice/vinegar (let stand 5 to 10 minutes) or
• 1 cup milk + 1 3/4 tsp cream of tartar

Evaporated Milk: 1 can = 1 cup nonfat dry milk + 1 3/4 cups warm water

Sweetened Milk: 1 can = Add 1 cup plus 2 tablespoons dry milk powder to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and stir until smooth.

Molasses: 1 cup =

• 3/4 cup sugar plus 2 tsp baking powder (increase liquid called for in recipe by 5 tablespoons and decrease baking soda by 1/2 teaspoon) or
• 3/4 cup sugar plus 1 1/4 tsp cream of tartar (increase liquid called for in recipe by 5 tablespoons)

Pumpkin pie spice: 1 teaspoon = 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice + 1/8 tsp nutmeg

Rice: 1 cup regular =

• 1 cup cooked bulgur wheat or
• 1 cup cooked pearl barley

Melted Shortening: 1 cup =1 cup cooking oil

Shortening: 1 cup =

• 1 cup minus 2 tablespoons lard (used in baking) or
• 1-1/8 cups butter or margarine (decrease salt called for in recipe by 1/2 tsp)

Sour cream: 1 cup =

• 7/8 cup sour milk/buttermilk + cultured 1/3 cup butter/margarine or
• Blend until smooth: 1/3 cup buttermilk, 1 TBSP lemon juice + 1 cup cottage cheese or
• 1-1/8 cups non-fat dry milk powder, 1/2 cup warm water, and 1 TBSP vinegar (mixture will thicken in refrigerator in a few hours) or
• 1 cup evaporated milk (room temp) plus 1 TBSP vinegar (allow to sit until it clabbers) or
• 1 cup plain yogurt (if cooking add 1 TBSP cornstarch to each cup to prevent separating) or
• 3/4 cup milk, 3/4 teaspoon lemon juice + 1/3 cup butter/margarine or
• 1 cup cottage cheese and 2 or 3 tsp of lemon juice, pureed in blender

Brown Sugar: 1 cup (firmly packed) =

• 1 cup granular sugar packed or
• 1 cup granulated sugar plus 1/4 cup molasses

Sugar: 1 cup =

• 3/4 cup powdered sugar or
• 3/4 cup maple syrup (Reduce liquid called for in recipe by 3 tablespoons) or
• 1 cup honey (decrease liquid called for in recipe by 1/4 cup). In baked goods, add 1/2 tsp of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by about 2 tablespoons per cup of honey. Chill before shaping and baking. Half of the sugar in cakes can be replaced with honey. Two-thirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy layer may form on top of the baked product

Tomato juice: 1 cup = 1/2 cup tomato sauce plus 1/2 cup water

Tomato sauce: 15 oz can = 6 oz can tomato paste + 1 cup water

Wine: 1 cup = 13 TBSP water, 3 TBSP lemon juice + 1 TBSP sugar

Worcestershire: 1 tsp = 1 tsp bottled steak sauce sauce

Plain Yogurt: 1 cup =

• 1/2 cup buttermilk or
• 1 cup cottage cheese blended until smooth or
• 1 cup sour cream

APRICOT RASPBERRY RUGELACH - HANUKKAH

(Good Housekeeping)


INGREDIENTS-

1 cup softened butter
8 oz package softened cream cheese
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour
3/4 cup sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar
1.5 teaspoon cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk

DIRECTIONS-

1. Using a mixer on low speed, blend butter with cream cheese smooth.
2. Mix in vanilla extract, salt, 1 cup of the flour, and 1/4 cup of the sugar
3. With spoon, stir in remaining flour.
4. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate overnight
5. Make the filling the next day...
6. Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar, and 1/2 teaspoon cinnamon until well mixed.
7. Line 2 large cookie sheets with foil; grease foil. Set aside.
8. On lightly floured surface, using floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated.
9. Spread flattened dough with 2 tablespoons raspberry preserves.
10. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough.
11. With pastry wheel or sharp knife, cut dough into 12 equal wedges.
12. Starting at curved edge, roll up each wedge, jelly-roll fashion.
13. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one portion at a time.
14. Preheat oven to 325 degrees F.
15. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon.
16. Brush rugelach with milk.
17. Sprinkle with cinnamon-sugar.
18. Place rugelach on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time.
19. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

BREAD PUDDING - CHRISTMAS & THANKSGIVING RECIPE

This is a sweet side dish or dessert from the "old days." It's not a pudding at all and assembled like an upside down cake. If you like upside down cakes, custard, pie or moist cakes you should give this a try. It has a mild taste and is "comfort food" for many. If you like raisins or brown sugar then you will love this recipe!

Ingredients:

double boiler (or a small pan inside a larger pan)

1 cup brown sugar (more if you are a brown sugar addict)

1/2 cup traditional or golden raisins

5 slices good quality bread, buttered, crusts removed and cut into long strips

3 eggs

2 cups whole milk

1.5 tsp vanilla

1.5 tsp cinnamon

Optional - serve topped with whipped cream or vanilla ice cream

Instructions:

1. lightly oil insides of smaller/inside pan

2. add brown sugar, smooth it evenly on bottom

3. evenly distribute raisins over brown sugar layer

4. top with the bread, evenly

5. in a separate bowl, whisk together eggs, milk, vanilla and cinnamon

6. pour this mixture on top of the bread

7. steam for 1.5 hours

8. invert onto serving platter

9. serve warm or cold

10. keep leftovers in refrigerator

CRANBERRY SALAD

Ingredients:

1 lb fresh cranberries, rinsed

1/2 lb small marshmallows, red & green ones if you can find them

2 cups sugar

20 oz can crushed pineapple

1 ripe, sliced banana

1 cup whipped cream

1. Coarsly grind cranberries in blender or food processor

2. In bowl, combine cranberries, marshmallows and pineapple and it's juice

3. Cover and put in refrigerator overnight

4. Next day - stir in sliced bananas

5. Top individual servings with whipped cream

.

JACKIE'S LEMON YOGURT CAKE

1.5 cups flour

2 tsp baking powder

1/2 tsp kosher salt

7 or 8 oz lemon yogurt

1.3 cups sugar

3 room temperature eggs

3 tsp lemon zest

1/2 tsp vanilla extract

1/2 cup canola oil

1/3 cup freshly squeezed lemon juice

Glaze-

1 cup powdered sugar

2 TBSP freshly squeezed lemon juice

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1. preheat oven to 350F

2. grease and flour loaf pan

3. sift together flour, baking powder and salt

4. in another bowl, mix eggs, yogurt, 1 cup sugar, vanilla and lemon zest

5. whisk dry ingredients into moist ones - don't over mix!

6. fold in oil

7. pour into loaf pan and bake 50 minutes. Use toothpick test to see if done

8. make topping-

9. mix remaning 1/3 cup sugar and 1/3 cup lemon juice in small pan

10. heat over medium heat until sugar is dissolved and mix is clear. Remove from heat.

11. Once cake is done, cool 10 minutes.

12. remove cake from pan and place on plate

13. using knife, make slits all over top of cake, being careful to not cut all the way through

14. drizzle sugar/lemon topping over top

15. scoop up any overflow and put back on top of cake

16. once cake is completely cool, make the glaze and slowly pour over top of cake.

NUT & DATE FUDGE / RANGINAK

INGREDIENTS:
1.5 lbs white/vanilla chocolate bark, wafers or chips (craft stores, baking aisle at market, candy supply stores). Can also use "confectioners coating"
1-14oz can sweetened condensed milk
1/8 tsp salt
1.5 tsp white vinegar
1 lb pitted dates
1/2 lb walnut halves (halved again, so you have quarters)
1 cup finely chopped walnuts
1 cup slivered pistachios or almonds for garnish
1 tsp vanilla extract

__________________________
1. Put one piece of walnut into each date and fold it closed
2. Arrange dates facing up into a wax-paper lined 8 or 9 inch pan.
3. In large sauce pan, melt bark/wafers/chips over very low heat.
4. Once melted, stir in salt
5. Remove from heat
6. Stir in chopped walnuts, vanilla, condensed milk and vinegar. Mix well
7. Pour carefully around and then over dates/nuts, filling in crevices
8. Garnish with pistachios or almonds across the top
9. Store in tightly covered container at room temperature once cooled.

BAKLAWA / BAKLAVA

INGREDIENTS:

1 lb. Filo pastry sheets

1 lb melted, rendered butter (melt for 30 minutes over low heat, put it in the refrigerator for 30 minutes, scrape off & discard top residue)

1 lb ground, unsalted cashews or pistachios

1 cup sugar

1/4 tsp allspice

1/2 tsp cinnamon

Syrup-
2 cups sugar
3/4 cup water
2 TBSP orange blossom flavoring or juice of 1 lemon or orange
________________________________________

1. Preheat oven to 350F
2. Mix nuts, sugar, allspice and cinnamon
3. Cut pastry sheets to fit 9x15 baking pan. Keep them covered with wet towels to prevent drying out
4. Spread one sheet across bottom of pan and brush with melted butter
5. Add alternating layers of sheets and brushed on butter until you have it 20 sheets deep
6. Pour nut mixture on top and spread evenly
7. Put layers of pastry & melted butter on top until all sheets have been used
8. Slice with knife into squares/servings
9. Bake for 1 hour at 350
10. While baklawa is baking, make syrup-
11. Combine sugar and water in pan and bring to boil
12. Continute to stir until syrupy - about 10 minutes
13. Mix in orange blossom flavoring
14. Put in refrigerator immediately
15. You need to baklawa to be done and the syrup to be COLD before combining
16. Once these conditions are meet, pour the cold syrup on top of of the warm baklawa.

.

EID Recipes- Saffron Rice Pudding

INGREDIENTS:

6 cups whole milk
8 TBSP rice flour
9 TBSP sugar
1/2 tsp ground cardamon
1/4 tsp saffron
2 TBSP rose water

Optional - whipped cream
____________________

1. Put milk in pan and set on low heat
2. Slowly stir in flour
3. Slowly stir in sugar
4. Now stir briskly with a whisk. Stir in lots of air!
5. Once it starts to boil, continue another 2 minutes
6. Remove from heat
7. With whisk, whip in cardamon, saffron and rose water
8. Pour into bowl(s)
9. Eat as soon as it gets to room temperature or store immediately in refrigerator.
10. Option - top each serving with whipped cream

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Fall Recipes-

These are my autumn offerings. Hope you enjoy them. Comments are appreciated. The first week of December, I'll be posting recipes for some more holidays - Eid-ul-Adha, Hanukkah, Christmas and Kwanzaa.

Thanksgiving Recipes- Pennsylvania Pumpkin-Maple Pie

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1/2 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
3 lightly beaten eggs
2 cups drained/well-mashed pumpkin
(or 16oz can pumpkin pie filling)
1 & 1/4 cups evaporated milk
9" pie shell
Whipped cream:
1/2 cup heavy cream
2 TBSP extra maple syrup
1 tsp vanilla
*********************************
1. Preheat oven to 450F
2. Blend together sugar, syrup, cinnamon, allspice, nutmeg, salt and eggs.
3. Stir in the pumpkin and milk
4. Pour into pie shell and bake 15 minutes
5. Change temperature to 300F and bake another 25-30 minutes (do knife test 1" from rim of pie)
6. Pie is done if knife comes out clean.
7. Cool pie
Serving option - drizzle more maple syrup on top of pie.
8. Whip the heavy cream, then add in the extra maple syrup and vanilla just before finishing whipping. Put a dollop of this on each slice of pie just before serving.
.

Zucchini Bread

********************
2 loaf pans - 5x9"
3 eggs
1 cup apple sauce
2 cups Splenda or sugar
2 tsp vanilla
2 cups coarsely grated zucchini
1 8oz-can crushed pineapple
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1.5 tsp cinnamon
3/4 tsp nutmeg
1 cup chopped walnuts
1 cup golden raisins
*****************************
1. Preheat oven to 350F
2. Beat eggs with mixer
3. Then add in apple sauce, sugar and vanilla and beat until foamy
4. With a spoon, stir in zucchini and pineapple
5. In separate bowl, combine flour, baking soda & powder, salt, cinnamon and nutmeg
6 Add one-third of the dry ingredients to wet ingredients bowl and mix. One mixed well, add half of the remaining dry ingredients and mix again. Once that addition is mixed well, add the rest and mix well.
7. Mix in raisins and nuts gently
8. Divide batter between two greased/floured loaf pans
9. Bake 1 hour, do toothpick test.
10 Cool about 10 minutes and then turn onto wire rack

Serving option #1 - cut a thick slice and put in a bowl. Top with more applesauce. Yum!
Serving option #2 - cut off a small piece and eat every time you walk by the kitchen.

I made this recipe last year and my mom and I loved it. Sorry I didn't take any pictures to make this recipe page look a little prettier! Tell me how you like this recipe!

HOT FRUIT POCKETS-
GREAT FOR BREAKFAST ON COLD MORNINGS!

**************************
1 package prepared biscuit dough
1 apple, pear, or peach (fresh or canned/drained)
cinnamon - just a sprinkle
sugar - just a sprinkle
******************************
1. Preheat oven to 375 F
2. Cut fruit into chunks
3. Mix fruit, sugar and cinnamon in bowl.
4. Press 1 piece of dough flat onto cookie sheet
5. Top with some fruit
6. Cover with another piece of flattened dough and press to seal edges
7. Sprinkle a little more spices on top
8. Bake for 10-15 minutes until golden brown
9. Cool a little bit before serving.
.

.

ROASTED PUMPKIN SEEDS-

MY DAUGHTER'S FAVORITE

**********************

1.5 cups raw, whole pumpkin seeds

1 TBS melted butter

salt

********************

1. Wash pumpkin seeds. Seeds will float and pumpkin guts tend to sink so use that to your advantage. Let dry by spreading out on foil or cookie sheet. Don't use paper towels - they'll stick.

2. Preheat oven to 300 degrees F (150 C)

3. Toss seeds with melted butter and drain off excess butter

4. Spread seeds out on nonstick cookie sheet. Lightly sprinkle with salt.

5. Bake about 45 minutes until golden brown. Stir every 15 minutes during baking.

6. Line container with paper towel to absorb any remaining moisture from the butter.