#3894 - Cinnamon Nutmeg Cornbread

(by Shirley McNevich)

1 medium sweet potato (washed, peeled and cubed)
1 1/2 cups yellow cornmeal
1 cup flour
1/2 cup white sugar
1 TBSP baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1/2 cup Breakstone's sour cream
3/4 cup milk
2 TBSP canola oil + extra for oiling the skillet

Place the cubed sweet potatoes in a pot and cover them with water--bring them to a boil over medium heat, then cook until fork tender. Drain the cubed sweet potatoes but DO NOT RINSE. Use some canola oil to grease a 10" cast iron skillet. Place the oiled skillet in the oven and start heating the oven to 425 degrees. In a bowl add yellow cornmeal, flour, white sugar, baking powder, salt, cinnamon and nutmeg--whisk to mix. Mash the drained sweet potatoes and stir until almost smooth. Add 1 1/2 cups of the mashed sweet potatoes to a bowl, then add the sour cream, milk and 2 TBSP canola oil--stir well. Add the egss--mix well. Pour the sweet potato mixture into the cornmeal mixture--stir just until mixed. Take the hot skillet out of the oven and pour the batter evenly into the hot skillet. Use the back of a spoon to smooth the top. Return it to the oven and bake 25 minutes or until center is puffed up and the top is golden brown (you should also see cracks around the edges).

#3879 - Fresh Raspberry Banana Cake

(by Shirley McNevich)

3/4 cup fresh raspberries
1 ripe banana
1 1/2 cups flour
1/4 to 1/2 tsp. cinnamon (your choice)
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup white sugar
2 eggs
1/2 cup canola oil
1 tsp. vanilla

Mash the raspberries in one bowl, then peel and mash the ripe banana in another bowl. In a third bowl add flour, cinnamon, baking soda, salt and nutmeg--stir to mix. In a mixer add white sugar and eggs--beat. Add mashed raspberries, mashed banana, vanilla and canola oil--beat. Remove bowl from mixer--add flour mixture--stir just until mixed. Pour batter into a greased bread loaf pan. Bake at 325 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 10 minutes, then loosen and place on a cake plate to cool completely. Optional--once cake is cooled, dust the top with powdered sugar.

#3720 - Layered Pumpkin Cheese Pie

(by Shirley McNevich)

(this recipe is for Dec. 29th)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. vanilla
2 eggs
1 - 9" ready-made graham cracker crust
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a pinch of ground cloves
a pinch of nutmeg
1/2 cup Cool Whip (thawed)

In a mixer add cream cheese, white sugar and vanilla--beat. Add eggs--beat. Measure out 1 cup of the cream cheese batter and spread it on the bottom of the graham cracker crust, leaving remaining cream cheese batter in the mixer. Add the pumpkin to the mixer with the remaining cream cheese mixture--beat. Add cinnamon, cloves and nutmeg--beat. Spread the pumpkin batter into the crust. Bake at 325 degrees 35-40 minutes or until almost set. Cool completely. Refrigerate overnight. Spread thawed Cool Whip over the top before cutting and serving.

#3713 - Overnight Sour Cream Coffee Cake

(by Shirley McNevich)

(this recipe is for Dec. 22nd)

3/4 cup softened butter
1 cup white sugar
2 eggs
1 - 8oz. Breakstone's sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
1 tsp. cinnamon

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add sour cream--beat. Add baking powder, baking soda, nutmeg and salt--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. In a bowl add brown sugar, chopped pecans and cinnamon--stir to mix. Sprinkle the pecan mixture evenly over the top of the batter. Tightly place Saran wrap over the top of the cake pan (making sure that it it NOT touching the batter) and refrigerate overnight. The next day remove the plastic wrap and bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Serve warm or cool completely.

#3617 - Spicy Pumpkin Muffins

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
4 eggs
1 cup canola oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. ginger
1 tsp. vanilla
Domino's powdered sugar (optional)

In a bowl add pumpkin, eggs canola oil, water, vanilla and white sugar--mix well. In a separate bowl add flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger--whisk to mix. Slowly add dry mixture to wet mixture while stirring--stir just until blended. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees 25-30 minutes--test with a toothpick for doneness. Cool completely. Optional: dust the tops of the cooled muffins with powdered sugar.

#3614 - Apple Tart Mound

(by Shirley McNevich)

1 3/4 lbs. granny smith apples OR Fuji apples
2 TBSP lemon juice
1 1/2 tsp. lemon zest
1/2 cup white sugar
2 TBSP cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
1 unbaked pie crust dough (or make your own)
1 egg white
1 tsp. cream
turbindado sugar
1 tsp. butter
good quality vanilla ice cream

Wash, peel, core and thinly slice all of the apples. In a large bowl add the apple slices, lemon juice and lemon zest--toss to coat. In a separate bowl add the white sugar, cornstarch, cinnamon, nutmeg and salt--whisk to mix. Sprinkle the cinnamon mixture over the apples--toss to coat. Flour your counter, then roll out your dough to a 14" circle (dough will be thin). Place the dough on a greased cookie sheet. Mound the apples into the center of the dough so that you have about 3" dough ring all around the outside of the dough that does not have any apples. Gently fold up the edges of the dough on to the apples (many of the apples will NOT be covered with dough). In a bowl add egg white and cream--beat well. Brush the egg white mixture over all exposed dough. Sprinkle turbinado sugar all over the apples and dough. Cut the 1 tsp. butter into small pieces and dot the apples with the butter pieces. Bake at 400 degrees 45-55 minutes or until well browned and apples are tender. Cool for 1 hour before cutting and serving with vanilla ice cream. Note: if near the end of baking you notice the exposed apples getting too brown, cover JUST the apples with some foil.

#3600 - Apple Cider Syrup

(by Shirley McNevich)

1/4 cup white sugar
2 tsp. cornstarch
2/3 cup apple cider
1 cinnamon stick
a dash of nutmeg (more if you wish)

In a saucepan add white sugar, cornstarch and apple cider--stir until smooth. Add the cinnamon stick. Place saucepan on the stove burner--cook/stir over medium heat until mixture thickens to a syrup consistency. Remove from heat. Remove and discard the cinnamon stick. Add the nutmeg--stir well. Serve over waffles or pancakes.

#3466 - Glazed Pumpkin Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups white sugar
1/2 cup softened butter
1 cup Libby's canned pumpkin
1 egg
2 tsp. vanilla
Icing: 2 cups Domino's powdered sugar (sift after measuring); 3 TBSP milk; 1 TBSP butter (melted); 1 tsp. vanilla

In a bowl add flour, baking soda, baking powder, cinnamon, nutmeg and salt--stir to mix. In a mixer add white sugar and softened butter--beat. Add pumpkin--beat. Add egg and 2 tsp. vanilla--beat. Slowly add flour mixture beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 15-17 minutes or until edges of the cookie are firm. Cool completely. Icing: in a bowl add sifted powdered sugar, milk, melted butter and 1 tsp. vanilla--beat with a spoon. If not thick enough, add a little more powdered sugar and beat again. Place cooled cookies in a single layer on paper towels (they SHOULD be touching each other). Scoop the icing mixture into a small plastic bag. Use a toothpick to poke a hole in the corner of the bag. Close the top of the bag and squeeze the icing into the corner of the bag and squeeze lines of icing all over the tops of the cookies.

#3383 - Raisin Rice Pudding

(by Shirley McNevich)

1 egg
4 cups whole milk
1 - 3oz. box Jell-O vanilla pudding (NOT instant)
1 cup Minute Rice (raw)
1/4 cup raisins
1/4 tsp. cinnamon
1/8 tsp. nutmeg

In a small saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a saucepan (no heat yet) add egg--beat with a whisk. Add milk while whisking. Add pudding powder--beat with the whisk until well mixed. Add rice and drained raisins--stir. Turn heat on to medium--cook/stir until mixture comes to a full rolling boil. Remove from heat and let the mixture sit for 5 minutes, then stir mixture well. Pour the whole mixture into a glass serving dish. Sprinkle cinnamon and nutmeg over the top. Cool completely, then cover and refrigerate until cold.

#3101 - Rhubarb Streusel Pie

(by Becky Lynn Mohr - friend)

Topping: 2 TBSP cold butter; 1/2 cup Bisquick; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup chopped nuts

Filling: 1lb. rhubarb (cut into bite sized pieces); 3/4 cup milk; 2 eggs; 1 cup white sugar; 1/2 cup Bisquick; 2 TBSP softened butter; 1 tsp. cinnamon; 1/4 tsp. nutmeg

Grease a 9" pie plate. In a bowl add 2 TBSP cold butter, 1/2 cup Bisquick and brown sugar--mix with a pastry blender to make crumbs. Add chopped nuts--stir to mix and set aside. Filling: spread the rhubarb pieces in the bottom of the pie plate. In a blender or a mixer add milk, eggs, white sugar, 1/2 cup Bisquick, 2 TBSP softened butter, cinnamon and nutmeg--blend until smooth. Pour the blended mixture evenly over the rhubarb pieces. Sprinkle the topping crumbs evenly over the top. Bake at 375 degrees for 35-40 minutes or until inserted knife comes out clean. Cool completely.

#3050 - Apple Pudding Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup white sugar
1 egg
1 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
3 medium baking apples (washed, peeled, cored and diced)
1/2 cup chopped nuts
Sauce: 1/2 cup Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Half 'n Half; 1/2 cup butter; 1 tsp. vanilla

Batter: in a mixer add Parkay and white sugar--beat. Add egg--beat. Add cinnamon, salt, nutmeg and baking soda--beat. Add flour--beat. Remove bowl from mixer--add diced apples and chopped nuts--stir to mix. Pour batter into a greased 8 x 8 cake pan (batter will be thick). Bake at 350 degees for 30 minutes. While the cake is baking, make the sauce: in a saucepan add brown sugar, white sugar, Half 'n Half and butter--cook/stir over medium heat until boiling. Once boiling, cook/stir until mixture thickens. Once thickened, remove from heat--add vanilla--stir. Pour the sauce over the top of the cake as soon as you take it out of the oven. Cool completely.

#3049 - Drop Raisin Cookies

(by Shirley McNevich)

2 cups raisins
1 cup Crisco shortening
1 3/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped nuts
3 1/2 cups flour

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda and salt--beat. Add cinnamon and nutmeg--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#3043 - Overnight Coconut Cookies

(by Shirley McNevich)

4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 cup Crisco shortening
1/2 cup milk
1 cup chopped nuts
1 cup Baker's angelflake coconut

In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add baking soda, salt and nutmeg--beat. Add milk--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Remove bowl from mixer--add chopped nuts and coconut--stir until mixed. On a floured counter cut the dough into four portions--roll each dough portion into 2" round logs. Wrap each of the four logs in Saran wrap and place them in a 9 x 13 cake pan. Place the cake pan in the refrigerator overnight. The next day, remove one log from the refrigerator at a time. Unwrap the log, slice the dough into 1/4" thick cookies. Place them on greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Continue with the other dough logs.

#2962 - Apple Bran Cake

(by Shirley McNevich)

1 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup softened butter
1 cup white sugar
2 eggs
4 cups finely chopped baking apples (wash, peel and core apples before chopping)
1 cup Kellogg's All-Bran cereal (crushed)
Frosting: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP softened butter; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs--beat. Add baking soda, salt, cinnamon and nutmeg--beat. Add flour--beat. Remove bowl from mixer--add chopped apples and crushed All-Bran--stir until mixed. Pour the batter into a greased 9 x 9 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese and 1 TBSP softened butter--beat. Add vanilla and powdered sugar--beat until smooth. If too thick add a little milk and beat again. Frost the cake.

#2954 - Crispy Cookies

(by Shirley McNevich)

5 1/3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup softened butter
2 cups white sugar
3 eggs
1/2 cup milk

Into a bowl sift the flour, baking powder and salt. In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk--beat. Add cinnamon and nutmeg--beat. Slowly add flour mixture--beat (if too stiff for mixer, continue by hand using a wooden spoon). Refrigerate the dough for a few hours. Remove dough from refrigerator, roll out some of the dough very thin (1/16" thick) on a floured surface. Use cookie cutters to cut out the cookies, and place them on greased cookie sheets. Baket at 375 degrees about 7 minutes.

#2948 - No Crust Candied Apple Pie

(by Shirley McNevich)

5-6 baking apples (washed, peeled, cored and sliced)
1 cup Domino's dark brown sugar (packed)
1 cup CAKE flour
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup butter

Butter a 10" very deep pie plate OR a 2 qt. casserole dish. In a bowl add brown sugar, cake flour, salt, nutmeg and cinnamon--stir to mix. Add butter--mix with a pastry blender to make crumbs. Spread the sliced apples into the pie plate/casserole dish. Spread the flour mixture evenly all over the top, then pat the mixture all over to form a solid top layer (you will be flattening all of the large crumbs). Bake at 325 degrees for 50-60 minutes. Cool completely. Serve with whipped topping or vanilla ice cream.

#2881 - Smooth Sweet Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
3 TBSP flour
1 2/3 cups white sugar
1 cup mashed sweet potatoes
2 eggs
1/4 cup Kayro lite corn syrup
1/4 tsp. nutmeg
a pinch of salt
1/2 cup softened butter
3/4 cup Carnation evaporated milk (NOT condensed)

Place the pie dough in a greased pie plate--flute the edges and spray the inside of the dough with Pam. In a mixer add flour, white sugar and butter--beat. Add eggs--beat. Add corn syrup and mashed sweet potatoes--beat. Add nutmeg and salt--beat. Add evaporated milk--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 55-60 minutes.

#2837 - Vanilla Pumpkin Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a dash of ground cloves
a dash of nutmeg

In a mixer add cream cheese and white sugar--beat. Add eggs and vanilla--beat. Add pumpkin, cinnamon, ground cloves and nutmeg--beat until mixed, then beat on high speed until smooth. Pour batter into the graham cracker crust. Bake 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2827 - Pumpkin Cupcakes

(by Shirley McNevich)

4 eggs
1 - 15oz. can Libby's canned pumpkin
1 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 cup canola oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups flour

Frosting: 1 - 3oz. softened Philadelphia cream cheese; 1/4 cup softened butter; 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add eggs, white sugar and brown sugar--beat. Add oil--beat well. Add pumpkin--beat. Add baking powder, baking soda, cinnamon, ginger, nutmeg and salt--beat. Slowly add flour--beat. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese, butter and vanilla--beat well. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy. Frost the cupcakes.

#2789 - Apple Butter Muffins

(by Shirley McNevich)

1/2 cup white sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 cup chopped pecans OR chopped walnuts
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/4 cup canola oil
1 beaten egg
apple butter

In a bowl add white sugar, cinnamon, nutmeg, allspice, baking powder and salt--stir until mixed. Add the flour--stir until mixed. In a separate bowl add milk, canola oil and beaten egg--stir until mixed. Add the flour mixture and the chopped nuts to the milk mixture--stir just until mixed. Place cupcake liners into muffin tins. Spoon 1 TBSP of batter into each muffin cup. Spoon 1 TBSP of apple butter in the middle of the batter in each cup. Fill the rest of the cups 2/3 full with batter on top of the apple butter. Bake at 400 degrees for 20 minutes.