Witch Pancakes

SUPPLIES

• Cupcakes (and all that it takes to make them)
• Sugar ice cream cones (the pointy ones)
• String licorice
• Candy corn
• Frosting
• Food coloring if desired
• Scissors (for you)

ACTIVITY

1. Have your child help you bake cupcakes. This is where the math learning comes in.
2. After cupcakes have cooled, frost them. You are making a witch, so I dye it green.
3. Cut string licorice into pieces of hair. I use red licorice becauseno one in my house likes black.
4. Let your child put hair on the witch.
5. Put her pointy hat on.
6. Add her candy corn nose.
7. Eat her!

PEANUT BUTTER PUMPKINS

Ingredients:

• 1 stick of butter
• 12 oz jar of peanut butter
• 16 oz powdered sugar--sifted
• Red and yellow food coloring
• Green icing

Supplies:

• Large bowl
• Wooden spoon (but I used beaters, and wish I had just used my Bosche mixer)\
• Toothpick
• Sifter

Method:

1. Melt butter
2. Pour butter in large bowl
3. Add several drops of food coloring to make orange. 2 drops of red and 3 drops of yellow will make orange, but I had to do that several times before everything was truly orange. 
4. Add peanut butter.
5. Add powdered sugar (sifted).
6. Mix until a dough like consistency is reached.
7. Shape dough into small balls. 
8. Make ridges using a toothpick. Don't scratch them in. Just press the toothpick into the balls.
9. Add a small amount of green icing on the top of each pumpkin for a stem.

~Valerie

Jill’s Pumpkin Dessert

Jill’s Pumpkin Dessert

 

2 cups sugar

4 eggs

1 tsp. baking soda

2 tsp. baking powder

2 cups plus 2 T. flour

1 cup oil

1 small can pumpkin

½ tsp salt

2 tsp. cinnamon

Mix together.  Pour into a large cookie sheet that has been sprayed with PAM.  Bake at 350º for about 20 minutes or until toothpick comes out clean.

Pumpkin Cake Frosting

 

1 (8 oz) cream cheese

1 tsp. vanilla

1 stick butter

4 cups powdered sugar

Mix wet ingredients.  Add powdered sugar gradually and mix on high speed.  Spread over cooled cake.

Ginny's Cake

This is a family favorite.  :)

Ginny's Cake

1 box yellow (butter) cake mi
4 eggs
1/2 c oil
1 small can (11 oz) mandarin oranges
1 large can (20 oz) crushed pineapple
1 box (5.1 oz) instant vanilla pudding
1 large tub (16 oz) of cool whip

Mix first four ingredients just until blended.  Pour into three nine-inch sprayed round pans.

Bake at 350 for 20 minutes.

Mix pineapple and pudding until blended.  Fold in cool whip. 

Fill and frost cake.  Refrigerate.

YUM!

[from Amie]

Peach Dessert

Peach Dessert

This is really good.

1/4 pack graham crackers--crushed
2-3 T butter--melted
1/4 cup sugar

Combine for crust and press in a 9x13 pan. I actually used two ready made graham crusts.

2 cubes butter--softened
2 cups sugar
4 eggs

Cream together and place on crust as first layer

Layer cut-up fresh peaches on top

Top with your favorite whipped cream 

[from Valerie]

Apple Crisp

Apple Crisp

This is a recipe that I merged from a couple of different recipes

1 cup flour
1 cup brown sugar
1 cup oatmeal
1/2 cup butter (not softened)
Sugar as desired
Cinnamon as desired
Apples (about 6ish depending on size)

Peel and slice apples. Grease bottom of a baking dish. Place apples in dish. Sprinkle apples with sugar and cinnamon as desired.

In a separate bowl, combine flour, brown sugar, oatmeal, and butter. Crumble together with a fork. This makes the topping

Sprinkle the topping over the apples. Bake at 350 for 30 minutes (another recipe says to bake at 350 for 60 minutes, but I found 30 to be about right--it might have been 40). 

Serve with cream, ice cream, or whipped topping. Or alone :)

[from Valerie]

Fruit Cobbler

Fruit Cobbler
 
Line pan with fruit mix.
 
1 c. sugar
2 sticks oleo
1 c. milk
4 tsp baking powder
2 c. flour
1/2 tsp salt
2 tsp vanilla
 
Pour batter over fruit and spread.  Mix 2 c. sugar with 1c. water.  Pour over batter,
Bake 350 degrees for 1 hour.

(I use two large cans of any fruit filling)


[from Susan]

PINEAPPLE DELIGHT CAKE

PINEAPPLE DELIGHT CAKE

ok, this doesn't have fresh fruit, but it was my FAVORITE dessert as a child. I've never really liked sugary icing and have always gravitated towards fruity desserts. This whipped icing is really the only kind I will eat. It was my birthday cake request when I was younger and my college roommate even made this for me on my birthdays!

INGREDIENTS
1 Super Moist Yellow cake Mix (and ingredients listed)
1 can crushed pineapple, drained
1 medium tub of Cool Whip
1 small pkg instand vanilla pudding mix


DIRECTIONS
1. Prepare cake in round layers
2. Mix drained pineapple, Cool Whip, and Pudding mix
3. Ice cake with topping

**Keep refrigerated**

[from improvingmama]

Blackberry Cobbler

Blackberry Cobbler (you can use any fruit really, peaches, mango, berry mixture, ...)

INGREDIENTS

1 stick butter
3 cups berries (or more depending on how full you want the cobbler)
1.5 c. sugar (more or less depending on sweetness of fruit)
1 c. flour
pinch of salt
1 tsp vanilla
1 Tbsp baking powder
3/4 c. milk

DIRECTIONS
1. Melt butter in baking dish (I do this in the oven, while it's preheating)
2. Cook 3 c. berries, 1/2 c. sugar on stove (use more/less sugar depending on sweetness of berries)
3. In separate bowl, mix 1 c. sugar, flour, baking powder, salt, and vanilla; then stir in milk
4. Pour batter over melted butter in baking dish
5. Pour cooked berries on top
6. Cook for about 30 minutes at 375 degrees

Serve warm with ice cream

[from improvingmama]

APPLE CRANBERRY CRISP

APPLE CRANBERRY CRISP

INGREDIENTS

2/3 c. oatmeal (not instant)
3 Tbsp flour
3/4 c. brown sugar
2 Tbsp + 1 tsp margarine
3 Tbsp cornstarch
4 c. apples (peeled and sliced)
1 tsp. cinnamon
1/5 Tbsp lemon juice (have used orange too)
1 c. fresh/frozen cranberries

DIRECTIONS
1. Set over to 375 degrees
2. Mix oats, flour, 1/3 c. brown sugar and melted butter
3. In separate bowl, mix the rest of sugar, cornstarch and cinnamon
4. Add apples, lemon juice and cranberries to step 3
5. Place fruit mixture in 2 quart dish
6. Sprinkle with oat topping
7. Bake 35-45 minutes

Serve warm with ice cream

[from improvingmama]

Pumpkin Shake

I have a ton of pumpkin recipes. One we tried this year was pumpkin shakes. For each shake:




1 scoop ice cream



1 heaping tablespoon pumpkin



1/2 cup milk



cinnamon



They were quite good. You could throw chocolate chips in there, too.



I can't wait to try the pumpkin latte! I have extra pumpkin from our shake experience.

 
 
[from Valerie]

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Ingredients


Muffin Ingredients:

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins (optional!)

_____

Topping

2 Tablespoons Sugar

1 teaspoon Cinnamon

¼ teaspoons Nutmeg

_____

FOR FROSTING:

¼ cups Softened Butter

4 ounces, weight Cream Cheese

½ pounds Powdered Sugar

½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

[from Rhianna, from http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/]

Sherry Cake

In our family, this recipe signals the start of the Christmas season. My mom always made it for gifts for friends and my teachers....now I make it to give as gifts. What's great is that the flavor has to "age" for a few days or so and it freezes amazingly well, so you can make it well in advance. The alcohol cooks out of course.



Sherry Cake



1 box yellow cake mix
1 box (3.5 oz) instant vanilla pudding
4 eggs
3/4 cup cream sherry (do NOT use cooking sherry)
3/4 cup vegetable oil
1 tsp ground nutmeg



Preheat oven the 350 degrees. Beat together ingredients for five or ten minutes. Pour into a greased and floured tube or bundt pan. Bake 45 minutes. Cool and sift confectioners sugar over cake. Wrap in saran and heavy foil and "age" for two days.



*What my mom always did was to use disposable loaf pans to cook them in. Nowadays of course they have the cute seasonal loaf pans which is what I always use. Each recipe will fill three loaf pans. The cooking instructions are the same either way. You don't even need to take them out of the pans. Just sprinkle the sugar and wrap with some colored saran or however you want to make it cute for gifts.

[from Ann]

Kiss Cookies

This is a recipe that my family always makes only at Christmas time...so to me it is a Christmas treat:



Kiss Cookies

1 and 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sugar

1/2 cup brown sugar

1/2 cup shortening

1/2 cup peanut butter

1 egg

2 T milk

1 tsp vanilla



Mix ingredients. Shape into balls. Roll into a bowl of sugar (new sugar, not the half cup--that should be in the dough). Place on cookie sheet. Bake at 375 for 10-12 minutes. While hot, push a kiss in the center of the cookie. Don't push too far or you will go right through :)

[from Valerie]

So-Easy Chocolate Souffle

*This one was made with sugar, but I changed it to be made with honey. It has some dairy in it.

Nonstick cooking spray
Stevia (if desired)
4 oz unsweet chocolate, chopped
3.5-4 T honey
4 tsp unsalted butter
1/2 cup whipping cream
4 egg whites



1. Preheat oven to 400. Coat insides of 4 ramekins with nonstick spray. Then sprinkle stevia, if desired. Set 4 ramekins on baking sheet and set aside.

2.In a small microwave safe dish, combine the chocolate, butter and cream. Micro-cook on 100% power for 1.5-2 minutes or until smooth, stirring twice. Divide in half. Stir in honey. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites on medium speed beating until soft peaks form.

4. Gently fold half of the cooled chocolate mixture into the baten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12-15 min. or until a knife inserted near the center comes out clean. Serve immediately. When serving, use a spoon or knife to split open the centers of the souffles; pour in remaining chocolate mixture.

[from Raegan]

Apple Tart

2.5 cups walnuts (I used pecans)
1.5 cups dates
3 green apples
juice of 1 lemon and 2 cups of water
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
2 T honey
1/2 cup apple juice
1/4 cup raisins


Combine walnuts and dates in food processor (or blender). Make sure you remove the pits from the dates. Process until well mixed and ground,but not smooth (about 40 seconds). It should be a coarse texture when done. Press evenly into a 9 inch tart pan (I used a pie pan). Set in refrigerator while making the filling. Slice apples by cutting into quarters. Cut out core and slice crosswise into 1/4 inch thick slices. Put into lemon water while you finish cutting the apples. Drain when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently over medium heat.

Remove apples with a slotted spoon from hot pan into a bowl and cool completely.

Reduce liquid to about half the volume and cool separately.

Spread apples evenly over the crust. Brush syrup over apples. Can be served right away or will keep in fridge. Keep covered in the fridge so it doesn't pick up moisture. Top with vanilla yogurt if desired.


[from Raegan]

Best Chocolate Pie. Ever.

This is the best chocolate pie I have ever had. Ever. It is from the pioneerwoman.com



Ingredients

•4 ounces, weight Unsweetened Baking Chocolate

•1 cup Salted Butter, Softened

•1-½ cup Sugar

•1 teaspoon Vanilla Extract

•4 whole Eggs

•1 package Baked Pie Shell


Preparation Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
Click here for photos along with instructions

[from Valerie]

Pavlova

Recipe:

3 egg whites

3 Tbsp cold water

1 cup caster (extra fine) sugar

1 tsp vinegar

1 tsp vanilla

3 tsp cornstarch



preaheat oven to 300. Beat egg whites with electric mixer until stiff. Add water and continue mixing. Add sugar gradually while beating. Slow beater and add vinegar, vanilla & cornstarch. Draw a circle on baking paper (22 cm/10 inches diameter). Spread pavlova to within 1 inch of edge of circle, keeping it as round as possible. Smooth top surface. Bake for 45 minutes then turn off oven and leave to cool in oven. Decorate with whipped Cream and fresh fruit. Do NOT refrigerate (it loses its crispy crust)



Mmm...

[from Harmony]

Key Lime Pie

• 1 can 14 oz of sweetened condensed milk
• 2 eggs
• 4 oz key lime juice/or regular lime can be substituted
• 1 9-inch graham cracker pie shell
• sliced almonds
• whipped cream

1. Combine milk, eggs, and lime juice. Blend until smooth. Poor filling into pie shell. Bake at 325º for 20 minutes.
2. Allow to stand 10 minutes before refrigerating. Just before serving, garnish with sliced almonds, whipped cream, and lime slices if you want to be fancy.
3. This a summertime favorite. When possible, we squeeze fresh key limes from South Florida for the juice.

[from Amy]