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Pumpkin Cupcakes
submitted by Lizzie

1/2 cup pumpkin pie mix
1 regular cake mix (i think choclate would be nice!)
small size pumpkins... you know, the tiny ones!
ice cream scoop.
sugar
cooking spray oil

Pre-heat oven to 350

Prepare the cake mix as usual, but add the 1/2 cup pumpkin. the pumpkin will delicately flavor the cake and make it even "moister", add the pumpkin last and do not over blend.

Take the pumpkin and cut off the top. Hull out the seeds and strandy part. coat with spray oil. add sugar, swirl all around inside of pumpkin and then knock out excess. Fill half way full with cake mix dough. Use an ice cream scoop. Makes it easier!  Bake for 15-20 minutes!

Sprinkle your choice of topping over the cooked cakes... powdered sugar, or frost them!
The part i added was the pumpkin. I have made enough cakes to know you can add half a cup pumpkin to any mix and it just shoots the vitamin A in the cake through the roof and makes it super moist!

(did you know in the 1800's rose was a more popular food additive than vanilla?)

Cake Mix
Your choice in fresh garden flavor.. use rose petals or lavender buds (organic only!!!!)
for roses use 1/2 a cup to 1 cup chopped fine rose petals (never sprayed with pesticides!!!)
for lavender use  1/2 to 1 tablespoons finely chopped lavender buds (never sprayed with
pesticides!). If you have never tried lavender in cake (i love it!) go sparingly and use the 1/2 tablespoon the first time!

Muffin Cups
miniature terra cotta pots the same size as the muffin cups
rose buds, lavender stems
frosting
raffia for tying around the base of the terra cotta pots.

Make cake mix as normal only add the fresh flowers. Mix in well. Bake at normal times. when done, allow to cool and then take muffin still in sleeve and drop right into the terra cotta pot. if you choose to frost do so first.  for rose cup cakes, add a small bud atop the frosting. For lavender cakes, tie a stem in with the lavender.

Another alternative would be to use chocolate cake mix and fresh mint.  Garnish with fresh mint as well.....

These would be great for picnics or garden themed parties! Make a neat hostess gift!

Nutty Pumpkin Waffles with Pumpkin Maple Sauce
Makes approximately 5 waffles.
submitted by Lizzie

Ingredients for waffles
     2 cups flour
     3/4 cup chopped nuts
     1/4 cup granulated sugar
     2 eggs, separated
     1 Tablespoon cornstarch
     1/2 cup pumpkin
     2 teaspoons baking powder
     1-3/4 cup milk
     2 teaspoons cinnamon
     2 tablespoons butter or margarine, melted
     1/2 teaspoon salt
     1/4 teaspoon ground ginger
     1/4 teaspoon nutmeg
Ingredients for Maple Sauce
     3/4 cup pumpkin
     1 cup maple syrup
     1/4 teaspoon ground cinnamon

Combine flour, cornstarch, baking powder, cinnamon, salt, ginger, and nutmeg in large bowl. Combine egg yolks, pumpkin, and milk in medium bowl, mix well. Add to dry ingredients. Stir in  butter or margarine. Beat egg whites in small bowl at high speed until soft peaks form. Gently fold into pumpkin mixture. Preheat  waffle iron according to manufacturer's directions.

Depending on size of waffle iron, pour 1/2 to 1-1/2 cups batter onto hot  iron. Generously sprinkle with nuts.

Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce.

Sauce: In saucepan, heat pumpkin, maple syrup, and cinnamon until warm.

Pumpkin Squares
submitted by Nancy

Cake Crust:

1 yellow cake mix (reserve 1 cup)
1 egg beaten
1/2 cup butter or margarine, melted

Filling:

2 eggs
2/3 cup evaporated milk
1 1-pound can of pumpkin
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. ginger
1 tsp cinnamon
1/8 tsp. cloves

Topping:

1 cup reserved cake mix (from above)
1/2 cup sugar
1 tsp. cinnamon
1/4 cup butter or margarine

Okay, now get to work!!!

Grease the bottom only of a 9 x 13 pan.  Mix cake ingredients (don't forget to hold out 1 cup for topping).  Press mixture firmly into greased pan.

Prepare filling by beating the eggs slightly, add milk and remaining ingredients.  When smooth, pour over crust.

Prepare topping by cutting togther the listed ingredients (will be crumbles) and sprinkle over the
filling.

Bake at 350 for 45 - 50 minutes.  Test for doness by inserting knife into center. Cut in squares and top with whipped cream if desired.

Lazy Daisy Oatmeal Cake
submitted by Sheryl Vise

1-1/4 cups boiling water
1 cup oats - uncooked
1/2 cup butter or margarine
1 cup sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
1-1/2 cups flour
1 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Pour boiling water over oats:  cover and let stand until cool.  Beat butter then add sugars and beat until fluffy.
Blend in vanilla and eggs.  Add oats and mix well.  Mix four, soda, salt, cinnamon and nutmeg.  Add to creamed mixture and mix well   - Bake in a preheated over (350) for 50 to 55 minutes.....

Frosting...
1/4 cup butter melted
1/2 cup brown sugar
3 TBS milk
optional 1/3 cup nuts and or 3/4 cup coconut
Combine all ingredients - spread evenly over warm cake - put under broiler until frosting becomes bubbly.

Cake may be served warm or cold.

Gumdrop Bars
* YIELD: 24 bars
submitted by Ginger P.

1 package {1 lb. 2.5 oz.}  Pillsbury® Moist Supreme® Yellow Cake Mix
1/2  cup butter -- softened
1/4  cup milk
2 eggs
3 cups cut-up gum drops
1/2  cup Pillsbury Creamy Supreme® Cream Cheese Frosting
Colored decorator sugar

1. Heat oven to 350 degrees. Generously grease 13 x 9-inch pan. In large bowl, combine cake mix, butter, milk, and eggs; beat at low speed until combined. Beat 2 minutes at medium speed. Fold in gumdrops. Spread in greased pan.
2. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled.
3.    In small saucepan, heat frosting over low heat just until melted.  Spoon frosting over cooled bars. Sprinkle with decorator sugar. Cut into bars.

Storage Tip: Store these bars in a covered container. They soften during storage.

Variation: To vary the flavor of these bars, use fruit or spice gum  drops.

Carrot Cake With Cream Cheese Frosting
submitted by Ginger P.

4 eggs
2 c. sugar
1 c. oil
1 tsp. cinnamon
1/2 tsp. mace
2 c. flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 c. chopped pecans
3 c. grated raw carrots
1 c. raisins

Mix dry ingredients together until well blended. Add oil and eggs, one at a time, mixing well. Add carrots and nuts, mixing thoroughly.

Bake at 350 degrees in greased and floured 9 x 12-inch pan for 45 minutes or pour into 2
waxed paper lined layer cake pans and bake at 350 degrees for 30 to 35 minutes. Cool completely and frost with Cream Cheese Frosting.

Cream Cheese Frosting:

8 oz. pkg. cream cheese, softened
1/2  cup butter (soft)
1/2  box powdered sugar
1 tsp. vanilla
1 c. chopped walnuts or pecans [ For decorating the top and sides.  Keep perfect ones for the top and break up the ones for the sides.]

Cream together butter and cream cheese. Add sugar gradually and blend until smooth. Stir in vanilla and nuts. Use to frost carrot cake.

Triple-Chocolate Biscotti
submitted by Ginger P.

9 ounce hazelnuts
10 1/2 ounce all-purpose flour
3 1/2 ounce cocoa powder, Dutch process
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 cup sugar
1 1/2 tablespoon instant espresso powder
4 ounce chocolate chips
5 large eggs
1 1/2 teaspoon vanilla extract
12 ounce  white chocolate

1. Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients (except nuts) down through espresso powder in bowl of elec. mixer. Combine, then toss in nuts and chocolate. chips. In a separate bowl, lightly whisk eggs and vanilla. With mixer running on low, gradually add egg mixture and mix until dough comes together. Dump dough on lightly floured surface, divide into four parts, and with floured hands, roll each part into a log about 10 in. long and 2 in. in diameter.

Place logs 4 in. apart on greased baking sheets. Bake at 325 for 30-35 minutes, until sides are firm, tops are cracked. Reduce oven to 300. Let logs cool on baking sheet at least 10 min.
before slicing. Cut logs on a slight diagonal into ¾  in. slices. Place Biscotti flat on baking sheet and dry them in oven for about 25 min., until they offer resistance when pressed. Transfer to a rack to cool.

2.  While they are cooling, melt white chocolate and spread on one cut side of each Biscotti. Put them white-chocolate side down on a parchment-lined baking sheet. Allow chocolate to harden. Peel Biscotti from parchment and enjoy.

Chocolate Biscotti 2
Yield 24 slices
submitted by Ginger P.

4 (1-ounce) squares unsweetened chocolate)
1/2 cup butter
1/2 teaspoon vanilla extract
3 large eggs
1 1/4 cup  sugar
3 cup  all-purpose flour
1/2 teaspoon baking powder
1 cup hazelnuts or walnuts, chopped
1 egg white, lightly beaten

1. Melt chocolate and butter in a heavy saucepan over low heat.  Remove from heat. Stir in vanilla. Cool. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture. Stir in nuts.

2.  Flour hands and form dough into a 13-inch log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350 degrees for 45 minutes; cool on wire rack. Cut log with serrated knife crosswise into 24 ( 1/2  inch ) slices, and place on an ungreased cookie sheet. Bake at 350 degrees for 10 minutes on each side. Remove to wire racks to cool.

Hazelnut Biscotti
Yield: 36

1 cup hazelnuts
1/2 cup  butter, sweet
1 cup sugar
lemon zest
2 egg
1 teaspoon vanilla extract
2 cup flour, plus 2 tbsp.
1 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350-F. Spread the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant. Place the nuts in a dish towel and rub them together to remove some of the skin. Coarsely chop the hazelnuts and set aside.

2.  In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy. Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla.

3. In a medium bowl, toss the flour, baking powder and salt.  Gradually add the flour mixture to the butter, beating on low speed until a smooth dough forms. Using a wooden spoon, work in the hazelnuts until evenly distributed.

4.  Divide the dough in half in the bowl. With lightly floured hands, form the dough into two 10-by-2 inch rectangular logs. Place the logs on an non-greased baking sheet, at least 2 inches apart. Bake for 30 minutes, or until the logs are set and golden brown. Remove from the oven and let cool on the baking sheet for 15 minutes.

5.  Using a serrated knife and a sawing motion, carefully cut the logs into 1/2-inch diagonal slices. discard the end pieces. Arrange the slices, cut sides down and close together, on 2 baking sheets. Bake the Biscotti on the top and middle racks of the oven for 8 to 9 minutes, or until lightly browned.

Turn the Biscotti over, switch the position of the baking sheets and continue baking until lightly browned on the other side, about 9 minutes longer. Let the Biscotti cool completely on the baking sheets. .

Easy Peanut Butter Cookies
submitted by Patricia

1 Cup Peanut Butter
1 Cup Sugar
1 Egg

Combine ingredients. Form into small round balls and place on greased cookie sheet. Bake at 350 for 10-12 minutes.
 

Chocolate Caramel Cookie
Yields about 5 dozen.
submitted by Patricia

1 Cup Butter (no substitutes), softened
1 Cup plus 1 tsp Sugar, divided
1 Cup packed Brown Sugar
2 Eggs
2 tsp vanilla extract
2 1/2 Cups All-Purpose Flour
3/4 Cup baking Cocoa
1 tsp Baking Soda
1 Cup chopped Pecans, divided
1 Package (13 oz) Rolo Candies

In mixing bowl cream butter, 1 cup of sugar and brown sugar. Add eggs and vanilla; mix well. In separate bowl combine flour, cocoa and baking soda. Add flour combination to mixture and beat just until combined. Stir in 1/2 cup of pecans. Unwrap Rolo's candies. Shape dough, by tablespoonfuls around each candy. In a small bowl combine remaining pecans and sugar. Dip each cookie 1/2 way into mixture.

Place cookies, nut side up, on ungreased cookie sheet. Bake at 375 for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes then remove to wire racks to cool completely.

Peanut Butter Chocolate Balls
submitted by Patricia

1 1/2 Cups Peanut Butter
1/2 Cup margarine, softened
1 tsp vanilla
1/2 tsp salt
1 pound powdered sugar
Chocolate Candy Coating (I prefer Wilton's Candy Melts)

Mix together all ingredients except for chocolate coating. Form into bite sized balls. Melt candy coating in double boiler. Dip balls into coating and place on waxed paper to harden.
 
 

Sour Cream Nutmeg Cookies
makes 3 dozen

2 cups sifted flour
1 tsp nutmeg
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup sour cream
1/2 cup chopped nuts

Sift Flour, nutmeg, baking soda, baking powder and salt together.  Cream shortening and sugar until light and fluffly.  Add egg, beat well.  Add sour cream and sifted dry ingredients alternately; beating well after each addition.  Add nuts.

Drop by teaspoonfuls, 2 inches apart onto well greased baking sheets.  Bake in moderate overn at 375 degrees for 10 - 12 minutes.

3 eggs slightly beaten
1 cup corn syrup
1 12 oz package chocolate chips
1/3 cup sugar
2 tbs butter or margarine, melted
1 tsp vanilla
1 1/2 cups pecan halves
1 unbaked 9" pie shell

Mix all ingredients except for pecans and chocolate chips until well blended. Add chips and pecans to mixture. Pour into pie shell and bake at 350 for 50-60 minutes.
 

Chocolate Cherry Macaroons
Makes about 2 dozen.
submitted by Patricia

2 2/3 cup (7 oz) flaked coconut
2/3 cup sugar
6 tbls flour
4 egg whites
1 tsp almond extract
1/3 cup chopped maraschino cherries
1 package (8 squares) Baker's semi sweet chocolate

Heat oven to 325.
Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and almond extract until well blended. Stir in chopped cherries. Drop by spoonfuls onto lightly greased and floured cookie sheets.

Bake 20 minutes or until edges of cookies are golden brown.  Immediately remove from cookie sheets. Cool on wire racks.

Melt chocolate. Dip cookies half way into chocolate; let excess drip off. Place on waxed paper lined cookie sheet and let cool at room temp or in refrigerator until chocolate is firm.

Preheat oven to 325 degrees:

1 cup of butter, softened
3/4 cup of powdered sugar
2 tsp. vanilla
1 cup of toasted, finely chopped nuts
2  1/2 cups all purpose flour
additional powered sugar for dusting

Instructions:

In a large mixing bowl, cream butter and sugar......add vanilla and nuts......Stir in the flour, mixing until a stiff dough is formed.

Shape into balls or crescents, Using a rounded tsp. full for each........Place on an ungreased cookie sheet.....Bake in a preheated oven 12 to 15 minutes, do not brown!  Let cookies cool slightly then roll in the powder sugar

Jeweled Cookies
Yeilds 12 to 14 dozen
submitted by Elaine Till

1 pound Butter   (or two sticks softened)
2 and 1/2 cups Suger
3 Eggs
5 Cups allpurpose Flour
1 Teaspoon Soda
1-1/2 Cups Raisins
1 Cup chopped Walnuts
1/2 Cup each chopped Red and Green Cherries
1/2 Cup Chopped candied pineapple
1 Teaspoon Vanilla extract

In amixing bowl, cream butter and suger , add eggs, one at atime, beating well, Combine flour, soda, add to creamed mixeture. Stir in raisins, nuts and cherries and pinapple; mix well. Shape into 2 inch rolls; wrap inwaxed paper or foil .

Freeze at least for two hours. Cut into 1/4 inch slices; place  onto ungreased bakin sheets
Bake at 350 for 8 to 10 minutes or untill lightly browned. cool on wire racks

Crust : 12 medium sizes Butter or chocolate chip cookie crushed {or enough to cover bottom of pan}
1/4 cup salted Butter , melted

Chocolate layers : 2 & 1/2 cups Milk chocolate chips

Peanut butter filling: 1&1/2 cups creamy peanutbutter
1/2 cups salted Butter softened
3 cups 10x sugar
2 teaspoons vanilla extract

Preheat oven to 350: Mix butter and cookie crumbs:
 Press mixture into a 8x8 or 9 inch bakin pan
 Bake 10 minutes, cool to room temp.

Melt chocolate, pour half over the crust, smoothing out
 Place pan in refrigerator, keeping remaining chocolate warm.

Filling : blend peanutbutter and butter together till smooth
 Slowly beatin 10x sugar , then add vanilla. Beat until smooth.
 Spead peanutbutter filling over chilled chocolate layer, finish by spreading remaining chocolate over all , chill for one hour or untill firm , cut into small bars.

Preheat oven to 375 .

1 cup packed brown sugar
1/2 cup butter ( softened )
2 - 3/4 cups graham cracker crumbs
2 cups finely chopped walnuts
2 cups ( 12 oz ) Milk chcocolate chips
1 cup milk
Topping : 1-1/4 milk chocolate chips

In abowl  cream butter and sugar , add crumbs , walnuts chips and milk; mix well.
Fill mini paper baking cups 3/4's full. Bake at 375 for 10 to 12 minutes .Cool on wore racks. Top each cookie with 1/4 teaspoon melted chocolate , store in refrigerator.
 
 

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