Frozen

Ingredients

• Servings: 1
• 1 1/2 cups crushed gingersnap cookies
• 1 tablespoon white sugar
• 1/4 cup butter, melted
• 1 cup pumpkin puree
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups frozen whipped topping, thawed
• 2 cups vanilla ice cream, softened

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• preheat oven to 300 degrees f (150 degrees c).
• in a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. stir in melted butter or margarine. press mixture evenly into a 9 inch pie plate. bake for 15 minutes. allow to cool.
• in a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. stir until thoroughly mixed. fold in whipped topping.
• spread ice cream in an even layer in bottom of cooled gingersnap crust. pour pumpkin mixture over ice cream. freeze at least 2 hours before serving. garnish with whipped topping and crushed gingersnaps if desired.

butterscotch apple pecan cobbler

Ingredients

• Servings: 12
• 1 (12 ounce) package butterscotch-flavored chips
• 1/4 cup firmly packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 1/2 large tart apples, peeled and diced
• topping:
• 1/2 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter
• 1 cup chopped pecans
• 3/4 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• combine butterscotch-flavored chips, 1/4 cup brown sugar, 1/4 cup flour, and cinnamon together in a bowl.
• spread apples into a 9x13-inch baking dish and top with chip mixture.
• bake in the preheated oven for 20 minutes.
• mix 1/2 cup flour and 1/4 cup brown sugar together in a bowl. cut butter into flour mixture using a pastry blender or your fingers until mixture is crumbly; stir in pecans and oats. sprinkle topping over apples.
• bake in the oven until apples are tender, 25 to 35 minutes.

chocolate clouds

Ingredients

• Servings: 24
• 1 (17.3 ounce) package frozen puff pastry (such as pepperidge farm®), thawed
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup low-fat milk
• 1/2 (8 ounce) container frozen whipped topping, thawed
• 1 tablespoon confectioners' sugar for dusting, or to taste

Recipe

Preparation Time: 55 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• unfold both sheets of puff pastry and lay a lightly floured work surface. cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. place squares a baking sheet.
• bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. let squares cool completely.
• whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. gently fold whipped topping into pudding. transfer chocolate mousse mixture into a pastry bag fitted with a medium tip.
• use a finger or a butter knife to gently open a corner of a pastry square. make a small pocket in the pastry with the knife. pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. repeat with remaining pastry squares and mousse mixture. dust pastries lightly with confectioners' sugar.

Best Guacamole

Ingredients

• Servings: 2
• 2 avocados
• 1/2 lemon, juiced
• 2 tablespoons chopped onion
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• cut the avocados into halves. remove the seeds, and scoop out the pulp into a small bowl. use a fork to mash the avocado. stir in lemon juice, onion, salt, and olive oil. cover the bowl, and refrigerate for 1 hour before serving.

Plum Pie

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 3/4 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 2/3 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons milk
• 1/2 teaspoon lemon zest
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup chopped hazelnuts
• 1 teaspoon lemon zest
• 3 tablespoons butter
• 5 cups plums, pitted and sliced
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• to make crust: in a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. stir in eggs, vanilla extract, milk and lemon zest. mix just until all ingredients are combined. allow dough to rest in refrigerator.
• to make streusel topping: in a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. work in butter or margarine with fingers until all ingredients are well combined. set aside.
• to make fruit filling: place pitted and sliced fruit in a large bowl. in a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. pour over fruit and stir gently until all fruit is evenly coated.
• roll out pie crust and place in a 9 inch pie pan. trim and flute edges, then pour in fruit filling. evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. serve warm, or at room temperature.

Chile Sweet Pickle Relish

Ingredients

• Servings: 6
• 8 large pickling cucumbers, diced
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 chile peppers, diced
• 2 tablespoons salt
• 2 cups white sugar
• 2 cups apple vinegar
• 6 half pint canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 9 hrs 15 mins


• combine cucumbers, onion, red bell pepper, and chile peppers in a large pot; add salt and toss to coat. cover pot with a lid and refrigerate, 8 hours to overnight.
• mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
• sterilize the jars and lids in boiling water for at least 10 minutes. pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). label and date the jars and store in a cool, dark area.

Snickerdoodle Bars

Ingredients

• Servings: 16
• 2/3 cup shortening
• 1 cup white sugar
• 1 cup all-purpose flour
• 4 eggs
• 1 teaspoon baking powder
• 1 pinch salt
• 2 teaspoons ground cinnamon
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f. grease 13 x 9 inch baking pan.
• melt shortening over low heat. add eggs and sugar, mixing well.
• in a separate bowl, mix together flour, baking powder and salt until well blended. add to the egg mixture.
• spread batter into baking pan. sprinkle thickly with cinnamon and chopped nuts. bake until light brown, about 10 to 15 minutes. cut into squares and remove from pan immediately.

Strawberry Jam

Ingredients

• Servings: 5
• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 cup lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. in a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. stir over low heat until the sugar is dissolved. increase heat to high, and bring the mixture to a full rolling boil. boil, stirring often, until the mixture reaches 220 degrees f (105 degrees c). transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. process in a water bath. if the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Cranberry Sauce Extraordinaire

Ingredients

• Servings: 12
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a medium saucepan, boil water and sugar until the sugar dissolves. reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. remove from heat, and let cool to room temperature.

Lemon Blueberry Bread

Ingredients

• Servings: 1
• 1/3 cup melted butter
• 1 cup white sugar
• 3 tablespoons lemon juice
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1/2 cup chopped walnuts
• 1 cup fresh or frozen blueberries
• 2 tablespoons lemon juice
• 1/4 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch loaf pan.
• in a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. combine flour, baking powder and salt; stir into egg mixture alternately with milk. fold in lemon zest, nuts, and blueberries. pour batter into prepared pan.
• bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. cool bread in pan for 10 minutes. meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. remove bread from pan and drizzle with glaze. cool on a wire rack.

peppermint snowballs

Ingredients

• Servings: 60
• 3 cups confectioners' sugar
• 1 1/4 cups butter, softened
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white sugar, or as needed
• 1 cup finely crushed peppermint candy
• 3 tablespoons milk

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease baking sheets, or line with parchment paper.
• beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at medium speed until well blended and creamy, 2 to 3 minutes. reduce speed to low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. stir in 1/2 cup crushed peppermint candy using a wooden spoon.
• place the white sugar in a shallow bowl. roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. roll in sugar. place 1 inch apart on prepared baking sheets.
• bake in preheated oven until light brown, 10 to 12 minutes. remove and cool on racks.
• meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

pumpkin sandwich rolls

Ingredients

• Servings: 1
• 1 cup milk, room temperature
• 2 eggs, room temperature
• 1 cup pumpkin puree
• 1 tablespoon honey
• 1 1/2 cups white whole wheat flour (such as king arthur®)
• 3 1/2 cups bread flour
• 1 (.25 ounce) package instant yeast
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground white pepper (optional)
• 1/4 cup butter, room temperature
• 1 egg
• 1 tablespoon water
• flexible plastic lids, for stencils
• 1/4 cup light rye flour, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs


• whisk milk and 2 eggs together in the bowl of a stand mixer; add pumpkin puree and honey and continue to stir until smooth.
• add white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture. attach the dough hook to the stand mixture and mix on low speed with the dough hook for 5 minutes, using a bowl scraper or stiff spatula to scrape down the sides of the bowl once or twice. increase speed to medium-low. add butter one piece at a time, mixing until each piece is completely incorporated before adding the next.
• transfer the dough to a greased bowl. cover bowl with plastic wrap and let the dough rise at room temperature until dough has doubled, 1 to 1 1/2 hours.
• while the dough rises, draw designs with permanent marker a flexible plastic lid. cut shapes with a sharp paring knife or x-acto® knife. wash the lids with warm soapy water to remove any remaining ink.
• punch the dough down and fold it over to expel air . cover the bowl with plastic wrap and refrigerate until approximately 2 hours before you wish to serve the rolls.
• remove dough from the refrigerator and scrape from bowl a flour-dusted work surface. divide the dough into 12 evenly sized pieces and shape into tight balls. line 2 baking sheets with baking parchment; arrange balls seam-side down prepared sheets. (you can also freeze the dough at this point. refer to footnotes for tips for freezing.)
• cover rolls with greased plastic wrap and let sit at room temperature for 30 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• beat 1 egg and water together in a small bowl using a whisk.
• grease your hands and use them to gently flatten the dough balls into flat rounds, about 1/2 inch thick. brush egg wash over the top of each round.
• set a fine mesh strainer on a plate. pour rye flour into the strainer. place a stencil over one of the rounds. sift rye flour the stencil. carefully lift the stencil off the roll. knock extra flour off stencil and the plate. repeat with remaining rolls.
• let dough rounds stand at room temperature until risen fully, about 10 minutes. test for readiness by dabbing your index finger in flour and pressing it gently into the side of a roll, if the indentation springs back, let the dough rise until risen enough so another such indentation stays, about 5 minutes more.
• bake rolls in preheated oven until tops are golden and bottoms are browned, 15 to 20 minutes.

Chocolate Chess Pie

Ingredients

• Servings: 1
• 1 (9 inch) pastry for a 9 inch single crust pie
• 1 1/2 cups white sugar
• 3 1/2 tablespoons cocoa
• 1/2 cup butter, melted
• 1 (5 ounce) can evaporated milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Recipe

• preheat oven to 400 degrees f (200 degrees c)
• mix together sugar, cocoa, and melted butter. stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
• pour nut mixture into unbaked pie shell. bake for 10 minutes. reduce heat to 325 degrees f (165 degrees c) and bake for 30 minutes.

macaroons iii

Ingredients

• Servings: 5
• 1 (14 ounce) package flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. drop by teaspoonfuls, one inch apart, the prepared cookie sheets.
• bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. using a moistened spatula, remove at once from baking sheets. cool on cooling racks until firm. store in a covered container at room temperature.

irish soda bread

Ingredients

• Servings: 8
• 1/2 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 cups raisins
• 1 tablespoon caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
• in a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. in a small bowl, blend eggs, buttermilk and sour cream. stir the liquid mixture into flour mixture just until flour is moistened. knead dough in bowl about 10 to 12 strokes. dough will be sticky. place the dough in the prepared skillet or pan and pat down. cut a 4x3/4 inch deep slit in the top of the bread. dust with reserved flour
• bake in a preheated 350 degrees f (175 degrees c) oven for 65 to 75 minutes. let cool and turn bread a wire rack.

white chocolate macadamia nut cookies iv

Ingredients

• Servings: 4
• 1/2 cup butter
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces white chocolate, chopped
• 1 (6.5 ounce) jar macadamia nuts, chopped

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, cream together the butter and sugar. stir in the egg and vanilla. combine the flour, baking soda and salt, stir into the creamed mixture. finally, stir in the white chocolate and nuts. drop cookies by heaping teaspoonfuls an ungreased cookie sheet, about 2 inches apart.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned. cool on wire racks. when cool, store in an airtight container.

Bread Machine Cardamom Bread

Ingredients

• Servings: 1
• 1/2 cup milk
• 1 egg
• 1/4 cup honey
• 1/4 cup unsweetened applesauce
• 1/4 teaspoon salt
• 3 cups bread flour
• 1/2 teaspoon ground cardamom
• 2 teaspoons active dry yeast

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 2 hrs 45 mins


• place ingredients into the pan of your bread machine in the order recommended by the manufacturer. select the dough cycle and press start.
• when the bread machine indicates that the cycle has ended, remove the dough, and knead slightly. form into a loaf shape, and place into a greased 9x5 inch bread pan. cover, and let rise in a warm place until doubled in size, about 45 minutes.
• preheat the oven to 350 degrees f (175 degrees c).
• uncover the loaf, and brush the top with water. bake for 40 to 45 minutes in the preheated oven, or until nicely browned, and the loaf makes a hollow sound when tapped on the bottom. allow to cool for 10 minutes before removing from the pan. cool for about 1 hour before slicing.

New Orleans Jambalaya

Ingredients

• Servings: 50
• 1 cup soy sauce
• 4 tablespoons dried thyme
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 2 onions, chopped
• 2 tablespoons ground black pepper
• 16 skinless, boneless chicken breast halves
• 3/4 pound bacon, cut into small pieces
• 8 onions, diced
• 4 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 3 pounds chorizo, sliced into chunks
• 3 pounds cooked ham, cut into 1/2 inch pieces
• 3 tablespoons dried thyme
• 4 teaspoons cayenne pepper
• 5 cups chicken stock
• 6 (14.5 ounce) cans peeled and diced tomatoes with juice
• 4 green bell pepper, chopped
• 6 cups uncooked white rice
• 10 pounds medium shrimp - peeled and deveined

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 10 mins

Ready Time: 6 hrs 30 mins


• chicken marinade: in a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. place the chicken in the marinade. refrigerate for at least 3 hours.
• saute bacon in a dutch oven over medium heat until brown. add the onion and garlic. continue to cook 5 minutes. mix in flour and sausage. cook 5 minutes more; stirring frequently. add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. stir in rice and cover. cook for 25 minutes. remove from heat and cool completely and refrigerate.
• two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees f (250 degrees c) for 12 minutes, or until the flesh is firm when pressed with finger. remove from oven. cool and slice into bite-size pieces.
• reduce oven's temperature to 250 degrees f (120 degrees c). place covered jambalaya on large baking tray filled with to water. bake until warm, about 2 hours.
• just before serving the jambalaya, boil 5 quarts of water. add the shrimp and cook for 3 minutes until they are firm to the touch. drain well. toss shrimp and chicken with jambalaya mixture and serve.

Caramels

Ingredients

• Servings: 4
• 2 cups white sugar
• 1 cup packed brown sugar
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 pint heavy whipping cream
• 1 cup butter
• 1 1/4 teaspoons vanilla extract

Recipe

• grease a 12x15 inch pan.
• in a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. monitor the heat of the mixture with a candy thermometer while stirring. when the thermometer reaches 250 degrees f (120 degrees c) remove the pot from the heat.
• stir in vanilla. transfer mixture to the prepared pan and let the mixture cool completely. when cooled cut the carmel into small squares and wrap them in wax paper for storage.

spicy chicken and cilantro wontons

Ingredients

• Servings: 50
• 2 pounds skinless, boneless chicken thighs, diced
• 3 stalks lemon grass, cut into 1 inch pieces
• 1/4 cup chopped fresh ginger root
• 1/2 bulb garlic, cloves separated and peeled
• 1 fresh red chile pepper, chopped
• 2 bunches fresh cilantro
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 50 wonton wrappers
• 1 quart vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. pulse until thoroughly mixed and chicken is minced.
• separate all of the wonton wrappers, and lay them out on a clean surface. set a bowl of water to the side to dip your fingers. place about 1 teaspoon of the chicken mixture the center of each wrapper. wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. fold over into triangles, and press to seal. take the two opposing points of the triangle, and fold around to join together.
• heat the oil in a deep-fryer or deep pan to 365 degrees f (185 degrees c). deep-fry several wontons at a time, turning as needed, until lightly browned. remove to drain on paper towels. serve while hot.

Worlds Best Funnel Cakes

Ingredients

• Servings: 1
• 1/4 cup vegetable oil for frying, or as needed
• 1 1/4 cups all-purpose flour, or more if needed
• 1/2 cup white sugar
• 1/2 cup water
• 1/2 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.
• blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. add more flour if batter is too watery. put your finger over the hole of a funnel and fill funnel with batter.
• hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.

apple cinnamon funnel cakes

Ingredients

• Servings: 8
• 1 cup vegetable oil, or as needed
• 1/4 cup confectioners' sugar
• 3/4 teaspoon ground cinnamon, divided
• 1 1/4 cups all-purpose flour
• 3/4 cup apple
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• pour about 3/4 inch oil in a 12-inch skillet and heat 325 degrees f (165 degrees c).
• combine confectioners' sugar and 1/4 teaspoon cinnamon in a bowl. mix flour, apple , egg, baking powder, vanilla extract, 1/2 teaspoon cinnamon, and salt together in a separate large bowl until batter is smooth. pour batter into a funnel with a narrow spout or squeeze bottle, covering the opening with a clean finger.
• dispense batter into the hot oil in a spiral pattern, making about a 6-inch cake; cook until lightly browned, about 5 minutes per side. transfer cake to a paper towel-lined plate and sprinkle confectioners' sugar mixture over cake.

boiled fruitcake

Ingredients

• Servings: 1
• 2 cups chopped dried mixed fruit
• 1 cup roughly chopped glace cherries
• 1/4 cup candied mixed citrus peel
• 1/2 cup chopped walnuts
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 cup milk
• 1 teaspoon mixed spice
• 1/2 teaspoon baking soda
• 2 2/3 cups sifted self-rising flour
• 2 eggs

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 325 degrees f (160 degrees c). line one 8x3 inch round cake tin with parchment paper.
• in a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. bring to a boil, and simmer for 5 minutes. let the mixture cool to room temperature.
• stir in flour and eggs. pour into the prepared pan. wrap outside of pan with brown paper or newspaper.
• bake at 325 degrees f (160 degrees c) for 40 minutes, then reduce temperature to 300 degrees f (150 degrees c), and continue to baking cake for 1 1/2 hours. remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out a cooling rack, remove paper, and cool completely. cake can be stored for up to 6 months wrapped in foil and in an airtight tin.

Candied Carrots

Ingredients

• Servings: 4
• 1 pound carrots, cut into 2 inch pieces
• 2 tablespoons butter, diced
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
• drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

The Best Caramel Apples

Ingredients

• Servings: 8
• 8 large tart apples
• 8 wooden chopsticks for handles
• 1 cup butter
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• bring a large saucepan of water to a boil. dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• line a baking sheet with parchment paper.
• stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. bring to a boil, stirring constantly, and reduce heat to medium. cook until a candy thermometer reads 248 degrees f (120 degrees c), 25 to 30 minutes; stir constantly to prevent burning. a teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. remove caramel from heat and stir in vanilla extract.
• working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. sprinkle apples with any desired toppings while still hot. let caramel apples cool on the parchment paper. use caution, caramel is very hot.

Semi-homemade Chocolate Funnel Cake

Ingredients

• Servings: 9
• 2 cups all-purpose baking mix (such as bisquick®)
• 1/2 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 2/3 cup chocolate milk
• 3 eggs
• 1/3 cup heavy whipping cream
• 1 cup vegetable oil for frying, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat about 1 inch of oil in a large skillet to 450 degrees f (230 degrees c).
• combine baking mix, sugar, cocoa sugar, and cinnamon in a bowl; add chocolate milk, eggs, and cream and stir until batter is smooth. pour batter into a funnel, placing your finger on the hole to keep batter from dripping.
• swirl batter into the hot oil; cook until golden brown, 5 to 7 minutes per side. transfer funnel cakes to a paper towel-lined plate to drain.

Blackberry-chocolate Chip Pie

Ingredients

• Servings: 8
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 4 cups blackberries
• 3/4 cup semisweet chocolate chips
• 1/2 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c). place one of the pie crusts into the bottom of a 9 inch pie plate.
• in a bowl, mix the sugar, flour, and cinnamon. gently stir in the blackberries and chocolate chips. sprinkle with lemon juice. transfer to the pie crust in the pie plate. place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
• bake 35 minutes in the preheated oven, until top is golden brown. cool slightly before slicing.

Lemon Pie Bars

Ingredients

• Servings: 32
• 2 1/4 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup butter, softened
• 4 eggs
• 1 1/2 cups white sugar
• 1/2 cup lemon juice
• 1 tablespoon lemon zest

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix 2 cups of flour and confectioner's sugar together. cut in the butter or margarine. mix well until the dough resembles pie dough consistency. press the dough into a 9x13 inch baking pan.
• bake 15 to 20 minutes or until golden brown.
• beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. pour the mixture over the baked crust.
• bake the bars another 20 minutes, or until the lemon topping has set. sprinkle with confectioner's sugar when cooled.

Blackberry Yummies

Ingredients

• Servings: 1
• 3 tablespoons butter
• 1 cup white sugar
• 1 egg
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 tablespoon ground cinnamon
• 1 pinch ground mace
• 2 tablespoons distilled white vinegar
• 1/3 cup apple juice
• 1 1/4 cups fresh blackberries

Recipe

• preheat oven to 325 degrees c (165 degrees c). lightly grease one 8x8 inch baking pan.
• in large bowl beat the butter or margarine together until light and fluffy. add the egg and beat well.
• combine the flour, salt, baking soda, cinnamon and mace or nutmeg. add the flour mixture to the sugar mixture and stir to combine. mix in the vinegar and juice. fold in the blackberries.
• pour batter into the prepared pan and bake at 325 degrees f (165 degrees c) for 35 to 40 minutes. let cool in pan and cut into squares.

fresh strawberry upside down cake

Ingredients

• Servings: 12
• 2 cups crushed fresh strawberries
• 1 (6 ounce) package strawberry flavored jell-o® mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c).
• spread crushed strawberries on the bottom of a 9x13 inch baking pan. evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
• prepare the cake mix as directed on the package, and pour on top of the marshmallows. bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. cool in the pan for 15 minutes. run a knife around the pan to loosen the sides, and turn the cake out a serving tray. store cake in the refrigerator.

chocolate sandwich cookies i

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon salt
• 3 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup shortening
• 3/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/8 teaspoon salt
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon milk

Recipe

Preparation Time: 30 mins Cook Time: 8 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. mix until smooth using an electric mixer. drop batter by rounded teaspoons ungreased cookie sheets. leave space, and only use a teaspoon; these spread.
• bake in preheated oven for 7 to 8 minutes. remove from pan immediately, and cool on wire rack.
• to make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. beat with mixer until fluffy. spread filling on one cookie, and top with another sandwich style.

Caramel Pecan Pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 36 individually wrapped caramels, unwrapped
• 1/4 cup butter
• 1/4 cup milk
• 3/4 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecan halves

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c.) in a saucepan over low heat, combine caramels, butter and milk. cook, stirring frequently, until smooth. remove from heat and set aside.
• in a large bowl, combine sugar, eggs, vanilla and salt. gradually mix in the melted caramel mixture. stir in pecans. pour filling into unbaked pie crust.
• bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. allow to cool until filling is firm.

Rhubarb And Strawberry Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 pound fresh rhubarb, chopped
• 2 pints fresh strawberries
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons white sugar

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl, mix flour and sugar. add strawberries and chopped rhubarb. toss with sugar and flour and let stand for 30 minutes.
• pour filling into pie crust. dot top with butter, and cover with top crust. seal edges of top and bottom crust with water.
• apply yolk to top of pie, using a pastry brush. sprinkle with sugar. cut small holes in top to let steam escape.
• bake at 400 degrees f (200 degrees c), for 35 to 40 minutes, or until bubbly and brown. cool on rack.