Mini Kisses Peanut Blossoms

This old favorite is still one of my family's favorites and particularly during Christmas. Use regular peanut butter, not organis types for this. I've tried it and it just doesn't taste right. Use Peter Pan, Jif or Skippy's, and watch these disappear!

1. 1/2 cup butter flavor shortening (I use Crisco)


2. 3/4 cup creamy peanut butter


3. 1/3 cup granulated sugar


4. 1/3 cup packed light brown sugar


5. 1 Large Egg


6. 2 Tablespoons of milk


7. 1 teaspoon vanilla extract


8. 1 1/2 cups unbleached flour ( I use Pillsbury or King Arthur)


9. 1 teaspoon baking soda


10. 1/2 teaspoon salt


11. Additionqal granulated sugar for rolling cookies in to bake


12. Bag of Hershey's kisses or 10 oz. bag of Hershey's mini kisses

Preheat oven to 375 degrees. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla and beat well. Combine flour, baking soda, and salt; gradually add to peanut butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in granulated sugar and place on UNGREASED cookie sheets. Bake 8- 10 minutes, or until lightly browned. Place Hershey kiss in middle of each cookie (or 2 mini kisses) and press down lightly. Remove cookies to cooling rack. Cool completely. Makes 3 1/2 to 4 dozen

Perfect Apple Pie

Here it is, Good ole Apple Pie for Fall holidays and because apples are always good now. I've never found an apple pie that I liked better than this basic, good apple pie. Be sure and refer to my 2 crust pie recipe, here in my recipes. Peel, bake and enjoy!!

1. 7-8 tart, large apples, pared, peeled, cored and thinly sliced (about 6 cups)


2. 3/4 to 1 cup sugar


3. 2 Tablespoons unbleached flour


4. 1/2 to 1 teaspoon ground cinnamon


5. 1/4 to 1/2 teaspoon ground nutmeg


6. My recipe for a 2 pie crusts

Combine sugar, flour, spices, and dash salt; mix with apples. Line a 9 inch pie pan with crust. Fill with apple mixture and dot with butter. Adjust top crust, cutting slits for steam to escape (can make a decorative design to look nicer). Seal edges. brush crust wilk 2 teaspoons of milk and sprinkle all over with cinnamon sugar. Bake at 400 degrees for 50 minutes or until a sharp knife inserted in slit finds apples soft and well done. The juice will often bubble out indicating the pie is done also. Cool on wire rack and serve with vanilla bean ice cream. Perfect!!!

Delicious Pumpkin cinnamon rolls

Wow!! These are wonderful and I just found them in the October/November "Taste of Home". Have already served them a couple of times and will make them for Thanksgiving and Christmas too. this recipe makes enough for a crowd. Hope you enjoy them and your family too!!!

1. 2 Tablespoons active dry yeast


2. 1/2 cup warm water (not hot)


3. 4 Organic Eggs


4. 1 cup shortening


5. 1 cup canned pumpkin


6. 1 cup warm milk


7. 1/2 cup sugar


8. 1/2 cup packed brown sugar


9. 1/3 cup instant vanilla pudding mix


10. 1/3 cup instant butterscotch pudding mix


11. 1 teaspoon salt


12. 7 to 8 cups unbleached flour (I use King Arthur or Pillsbury)

FILLING:

1. 3/4 cup butter, melted


2. 1 cup packed brown sugar


3. 2 teaspoons cinnamon

ICING:

1. 3 Tablespoons water


2. 2 Tablespoons butter, softened


3. 1 teaspoon ground cinnamon

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place ina greased bowl, turning once to grease top. Cover and let rise ina warm place until doubled, about 1 hour.

Punch dough down, divide in half. roll each portion into a 12x18 inch rectangle, brush with softened butter. Combine the brown sugar and cinnamon, sprinkle over dough within 1/2 inch of the edges.

Roll-up jellyroll style, starting with long side, pinch seams to seal. Cut each rectangle into 12 slices. Put cut side down in 2 GREASED 13 inx 9 in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 25-28 minutesor until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla, beat until smooth. Spread over rolls. Serve warm. Yield 2 dozen

Halloween Pumpkin Spice cupcakes

Halloween is my very favorite holiday!! These are always a big hit for all the Fall celebrations and I have friends who don't like pumpkin, that like these. They are made with a cake mix, but don't taste like it and for homeroom mothers, they make at least 24 cupcakes. I frost them with the cream cheese frosting, I use with my Carrot Cake and decorate them, according to the holiday. Enjoy!!!

1. 1 package Spice cake mix (I use Duncan Hines)


2. 1 can (15 ounces) Libby's 100% pure pumpkin


3. 3 large organic Eggs


4. 1/3 cup vegetable oil ( I use Crisco in baking)


5. 1/3 cup water


6. 1 Recipe cream cheese frosting, found with my carrot cake recipe

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups(may make 2 or 3 more). Blend cake mix, pumpkin, eggs, vegetable oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 23 minutes or until a wooden toothpick inserted in the center, comes out clean. Cool in pans for 10 minutes and remove to wire racks to cool completely. Ice with cream cheese frosting. Happy Fall!

Ginger Angel Food Cake with Coconut Frosting

I found this recipe in "Cooking Light" magazine. Angel Foods are my favorite cakes and this is a really good one. I increased the ginger a little to give it more flavor. It would be pretty for the holidays, too and a lighter dessert.

1. 1 cup sifted cake flour



2. 1/2 cup cornstarch



3. 12 large organic Egg whites



4. 1 1/2 teaspoons cream of tartar



5. 1/4 teaspoon salt



6. 1 1/2 cups sugar



7. 1 teaspoon vanilla extract



8. 1 teaspoon ground ginger

Preheat oven to 350 degrees.To prepare cake, lightly spoon flour into a dry measuring cup. combine flour and cornstarch, stirring with a whisk. Place 12 Egg whites in a large METAL bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt. Beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture and gently fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an UNGREASED 10-inch tbe pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 35 minutes or until cake springs back when lightly touched. Invert pan, cool completely. Loosen cake from sides of pan and invert onto a cake plate.

FROSTING: Please see my confetti angel food with whippy pink frosting. You will make this cooked frosting with the following additions: 1/4 teaspoon of coconut extract. Please do not tint pink or color. Top with 3/4 cup flaked sweetened coconut, toasted (Spread in pan and toast for 5 minutes or so in a 350 degree oven, until lightly browned- WATCH carefully).

Gary's pound cake

Here is a wonderful pound cake that holds up well at high altitude. Pound cake has so much butter in it that it tends to fall at high altitudes and this one uses shortening. I substituted butter flavor shortening for regular. Our friend, Gary Owens sent me this and I'm sharing it with you. Great gift for the holidays!!!

1. 1 cup butter flavor Crisco


2. 2 cups sugar


3. 1 teaspoon orange extract


4. 1 teaspoon lemon extract


5. 1/2 teaspoon butter flavor extract


6. 1 teaspoon vanilla


7. 6 organic Eggs


8. 2 cups flour


9. 1 teaspoon salt

Cream shortening and sugar and add the flavorings. Add eggs, one at a time, beating at high speed. Sift the flour and salt and fold into the egg mixture. Bake in a greased and floured tube pan at 350 degrees for 1 hour. Check with toothpick for doneness. Cool for 25 minutes in pan on rack. Remove from pan to cake plate and cool completely. Dust with powdered sugar. Enjoy!

Carrot Cake

I recently took my carrot cake to my bridge group for a birthday party and I've had so many requests from them for the recipe, I decided to post it. I've had this for years, and I prefer carrot cake without a lot in it, except I liked toasted pecans in the icing. this recipe comes from one of my favorite cookbooks, I have mentioned before "Kitchen Keepsakes". So for all those requests, here you go----

1. 2 cups unbleached flour( I use King Arthur or Pillsbury)
2. 2 cups sugar
3. 2 teaspoons cinnamon
4. 1 teaspoon salt
5. 2 teaspoons soda
6. 1 cup oil (I use Crisco for baking)
7. 4 eggs(organic or free range are far better)
8. 3 cups fresh, organic carrots, grated
9. 1 teaspoon vanilla

Mix dry ingredients. Add oil and vanilla and mix well. Add eggs, one at a time, beating well after each egg. Stir in grated carrots. Bake at 350 degrees for 45-60 minutes, depending on where you live, in 2 greased and floured 9 inch cake pans or one 9x13 inch pan . Cool, in pan, on a cake rack for 15 minutes and then remove from pan onto rack. If using the 9x13 pan, cool completely in the pan. Ice with cream cheese frosting below.

FROSTING

1. 1 - 8 oz. package cream cheese, softened
2. 1 Ib. powdered sugar
3. 1 stick butter or margarine( I use organic butter)
4. 1-2 Tablespoons milk, cream or half and half
5. 1 teaspoon vanilla
6. 1 cup toasted, chopped pecans

To make the frosting, cream together the cream cheese and butter, blend in powdered sugar and vanilla. Add enough milk or cream or half and half to make smooth. Stir in nuts.