#3227 - Cinnamon Nectarine Cobbler

(by Shirley McNevich)

4 cups nectarine slices
1/2 cup water
1/3 cup Domino's dark brown sugar (packed)
1 TBSP cornstarch
1 TBSP butter
Topping: 1 cup flour; 1/2 cup white sugar; 1 1/2 tsp. baking powder; 1/2 cup milk; 1/2 stick softened butter
cinnamon sugar for sprinkling

Topping: in a bowl add flour, white sugar and baking powder--stir well. Add milk and 1/2 stick softened butter--beat with a spoon until mixed and smooth, then set aside. Batter: in a saucepan over medium heat add nectarine slices, water, brown sugar, cornstarch and 1 TBSP butter--cook/stir 8-10 minutes or until thick and bubbling. Pour the batter into a greased 9 x 13 glass baking dish. Spread the topping mixture evenly over the top (use the back of a spoon for spreading). Sprinkle cinnamon sugar all over the top. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. If serving warm, let it sit for a few minutes before cutting. If serving cold, cool to room temperature, then refrigerate until cold.

#3213 - Muffin Pies

(by Shirley McNevich)

2 - refrigerated unbaked pie crust doughs (or make your own)
2 cans of your favorite flavor pie filling
1 egg
white sugar for sprinkling
cinnamon sugar for sprinkling (only if using apple pie filling)

Grease all of the cups of a muffin tin. Roll out one of the pie doughs and use a 4" cookie cutter to cut out dough circles. Carefully press one dough circle into the bottom and up the sides of a muffin cup (with a little bit left sticking out of the top). Repeat with all the dough circles and muffin cups. Grease your finger and gently flatten the dough that is left hanging over the top edges of the muffin cups. Fill each dough with pie filling (almost to the top). Roll out the second pie dough and cut out more dough circles. Spray Pam on the top edges of the doughs in the muffin cups. Place a dough circle on top of the pie filling in each muffin cup. Use your fingers to gently press the top dough circles into the edges of the first dough circles. Make sure they are all completely closed or the filling will bake out through the gaps. Use a sharp knife to cut a small hole in the top dough of each pie. In a bowl add the egg--beat. Use a pastry brush to brush the tops of all the pies with the beaten egg. Sprinkle some white sugar over each of the pies (if you're making apple pies, sprinkle with cinnamon sugar instead). Bake at 350 degrees for 20-27 minutes or until the top crust is golden brown. Cool completely. Gently remove each pie (it's tricky!).

#2686 - Vanilla Sand Tarts

(by Cousin Cathy [Minier] Ulrich)

1lb. softened butter
1 lb. Domino's powdered sugar
3 eggs
5 1/2 cups flour
1/2 tsp. salt
2 tsp. vanilla
cinnamon sugar for sprinkling

In a mixer add softened butter and eggs--beat. Slowly add powdered sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Take out 1 TBSP of batter at a time and roll it into a ball--repeat with all batter. Place cookie balls on greased cookie sheets and flatten them slightly. Lightly sprinkle cinnamon sugar over the cookies. Bake at 350 degrees for 8-10 minutes.

#2684 - Cinnamon Sugar Cookies

(by Cousin Cathy [Minier] Ulrich)

2 cups white sugar
1 cup Parkay margarine
1 cup buttermilk
2 eggs
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla
4 1/2 cups flour
cinnamon sugar for sprinkling

In a mixer add white sugar and Parkay--beat. Add eggs--beat. Add buttermilk, baking soda, nutmeg and vanilla--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Sprinkle cinnamon sugar over each cookie. Bake at 350 degrees for 10-13 minutes.

#1489 - Sand Tart Cutout Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco shortening
1 cup white sugar
1 egg
1 tsp. orange zest (grated orange peel/rind)
1 egg white
cinnamon sugar for sprinkling

Into a bowl sift the flour, baking powder and salt. Once sifted, sift the dry ingredients again. In a mixer add white sugar and Crisco--beat. Add egg and orange zest--beat. Slowly add flour mixture--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough overnight. The next day flour your counter. Form a baseball-sized piece of dough and place it on the flour--refrigerate the rest of the dough. Flour the top of the dough then use a rolling pin to roll the dough very thin (1/8"). Use any shape cookie cutters to cut the cookies. Repeat with the rest of the dough. Place cookies on greased cookie sheets. In a cup add 1/4 cup water and the egg white--beat with a fork. Brush the top of each cookie with the egg white mixture. Sprinkle each cookie with cinnamon sugar. Bake at 325 degrees for 8-10 minutes.

#1243 - Pumpkin Fritters

(by Aunt Eileen [Knouse] Carter)

2 cups canned pumpkin (put in a sieve and squeezed as dry as you can get it)
1/2 cup flour
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
2 TBSP white sugar
2 beaten eggs
canola oil for frying
cinnamon sugar for sprinkling

In a bowl add flour, salt, cinnamon, baking powder and white sugar--stir. Add beaten eggs and pumpkin--stir well (batter will be thick). Place a frying pan over medium heat--add 1/2 cup canola oil to the pan and heat the oil. Drop batter by heaping tablespoonfuls into the oil (so they are not touching). Fry until bottom side is browned, then flip and fry other side until browned. Drain on paper towels, then sprinkle the tops with cinnamon sugar.

#587 - Easy Applesauce Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 16oz. jar applesauce
3 eggs

Beat eggs in a bowl. In a large bowl add cake mix and beaten eggs--stir well. Add applesauce to cake mix batter and stir well. Pour batter into a greased bundt or tube cake pan. Bake at 350 degrees for 30 to 40 minutes. Cool for 15 minutes, then place a plate upside down on top of pan and flip to remove. Sprinkle cinnamon sugar on top.

#538 - Ice Cream Pumpkin Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker crust
1 pint chocolate chip ice cream (softened)--NOT mint chocolate chip
1 pint vanilla ice cream (softened)
1 cup Libby's canned pumpkin
1 TBSP cinnamon sugar (pre-mixed)
1 - 8oz. Cool Whip

Spread softened chocolate chip ice cream evenly over the bottom of the graham cracker crust. Place pie in the freezer for 3 hours or until well hardened. In a small bowl mix softened vanilla ice cream, pumpkin and cinnamon sugar--mix thoroughly. Remove pie from freezer and spread pumpkin/vanilla ice cream mixture on top of chocolate chip ice cream. Return to freezer for at least 3 hours until hardened (preferably overnight). Serve with Cool Whip. Keep frozen.

#452 - Peanut Butter Muffins

(by Shirley McNevich)

2 cups flour
1/2 cup white sugar
1 TBSP baking powder
1/2 tsp. salt
1/2 cup Jif peanut butter
2 TBSP Parkay margarine
2 eggs
1 cup milk
cinnamon sugar for sprinkling

In a bowl, combine flour, white sugar, baking powder and salt. In a mixer, combine eggs, milk, margarine--beat. Add flour mixture slowly and beat. Add peanut butter and beat until moist. Place paper liners in muffin tins. Spoon batter into each paper until 2/3 full. Sprinkle cinnamon sugar over the top of each muffin. Bake at 400 degrees for 15-17 minutes.