Egg Nog

FB Source: Julie Morgan

Ingredients:
6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt

Directions:

1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
2. Beat the whipping cream until soft peaks form.
3. Fold in to egg and milk mixture and sprinkle with nutmeg. 
4. Serve chilled. 

Option: Top with whip cream. Enjoy!

Original recipe makes 8 to 12 servings

Slimmed-down Broccoli and Cheddar Soup

FB Source: 

Carl Barbaro

Ingredients:
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced

Directions:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately (in separate bowls).
2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes.
4. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
5. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
6. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. 
7. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Recipe adapted from http://www.foodnetwork.com/

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Pecan Pie Caramel Cheesecake

ORIGINAL Source: Tasty Kitchen

Ingredients:
Crust:
3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling:
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:
1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Directions:
Crust:

1. Preheat oven to 325 degrees. 
2. In a large bowl, mix together all ingredients for the crust until moist.
3. Press into a 10 inch spring form pan and set aside.

Filling:

1. In a stand mixer, whip cream cheese and sugar together until smooth. 
2. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. 
3. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. 
4. Pour filling into prepared crust and smooth the top. 
5. Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from oven and cool completely to room temperature.

Topping:

1. Arrange pecan halves over top entire cheesecake in concentric circles. 
2. Cover with plastic wrap and refrigerate until ready to serve. 
3. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. 

To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.

Caramel Apple Cheesecake Bars

FB Source: Magic of the Seasons

Ingredients:

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F.

Crust:

• In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Streusel Topping:

• In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Cheesecake Filling:

• In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Apples:

• In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Soft Frosted Pumpkin Spice Cookies

FB Source: Mike Santos

Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Frosting:

1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven.
4. Make frosting: cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.
5. When cookies are cooled- spread frosting on top with an offset spatula.

Yields: 3 Dozen

French Toast Breakfast Muffins

Source: Chrissy Kelley

Ingredients:
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Directions:

1. Preheat oven to 350F.
2. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins.
3. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
4. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

*May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half.

CONSUME, ENJOY, GO CRAZY! 

These are amazing!! Taste exactly like French toast!!! Made with skim milk and light butter was only 121 calories a muffin if you make 12!

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

Source: Sheryl AllenHillbilly Recipes.

Ingredients:

4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg

Sauce Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

Directions:

Pudding:

1. Heat oven to 350°F. 
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. 
4. Stir in all remaining pudding ingredients.
5. Pour into greased 1 1/2-quart casserole.
6. Bake for 40 to 50 minutes or until set in center. 

Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). 
2. Take off the heat and stir in vanilla. 

To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Pull-Apart Cinnamon Sugar Pumpkin Bread

''happy seasons''.''

Ingredients:
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

Filling
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

Directions:

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
2. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
3. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.
4. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
5. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
6. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.

**Of course I didn't properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then sprinkle the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

http://www.sunnysideupsd.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread/

Original recipe found here: 

http://willowbirdbaking.com/2011/09/18/pumpkin-spice-pull-apart-bread-with-butter-rum-glaze/

Snickerdoodle Pumpkin Walnut Bread

Rose Blackledge-Krimminger

Ingredients:

2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp freshly grated nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup honey
1/3 cup water
1/2 cup of chopped walnuts

Streusel Topping:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 Tbsp cinnamon
2 Tbsp butter, I doubled the butter to make it extra-good

Directions:

1. Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
2. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
3. In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. add walnuts
4. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
5. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter!

Makes 2 loaves

Pumpkin Cheesecake Pie

Not Just a Mom DIY

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
5. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Stacie says: The picture shows a prepared crust, not the graham cracker crust called for in the recipe. I'm sure that a prepared crust would work just fine. But I don't have any information on how long you would bake the crust prior to adding the filling and baking the entire pie. 

Cream Cheese Filled Pumpkin Cookies

John Hammer

Makes 12-14

Ingredients:
Cookies

3 cups AP Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract

Cream Cheese Filling
8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
16 oz. package of powdered sugar
1 tsp of vanilla extract
a pinch of cinnamon (to taste)

Directions:

1. Preheat oven to 350 degrees.
2. Beat together brown sugar, granulated sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 
3. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
4. While cookies are cooling, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. 
5. Frost flat side of half the cookies and top with another piece.

Pumpkin Whoopie Pies

John Hammer

Makes 12-14

Ingredients:
Cookies

3 cups AP Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract

Cream Cheese Filling
8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
16 oz. package of powdered sugar
1 tsp of vanilla extract
a pinch of cinnamon (to taste)

Directions:

1. Preheat oven to 350 degrees.
2. Beat together brown sugar, granulated sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 
3. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
4. While cookies are cooling, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. 
5. Frost flat side of half the cookies and top with another piece.

Pumpkin Snickerdoodle Cookies

Tina Charlene

Ingredients:

For the cookies:
3 3/4 cups flour 
1 1/2 tsp baking powder 
1/2 tsp salt 
1/2 tsp ground cinnamon 
1/4 tsp ground nutmeg 
2 sticks unsalted butter, room temperature 
1 cup sugar 
1/2 cup dark brown sugar 
1 cup pumpkin puree 
1 large egg 
2 tsp vanilla extract

For the coating:
1/2 cup sugar 
1 tsp  ground cinnamon 
1/2 tsp ground ginger 
Dash of allspice

Directions:

1. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
2. Preheat oven to 350 degrees.
3. Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
4. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Gluten-Free Sugar-Free Peanut Butter Oatmeal Cookies

Tiffany Clarkson

NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Oatmeal Cookies

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Natural Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)
The “optionals” are endless, I've used raisins, craisins & unsalted Peanuts. Mix and Match or single!!!

Directions:

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.
4. Add in the oats, chocolate chips,(coconut & nuts if using); stir until well combined.
5. Spoon a rounded Tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly.
6. Bake for 20min and allow to cool slightly. If you like a crunchier cookie, bake closer to 30min.

TIPS…
~Check ingredients on your oats to make these Gluten Free, as believe it or not…not all oats are gluten free.
~sugar~free Chocolate Chips if you can find them. I've heard Hershey has some, but I've never looked for them….I know they are out there though!!!

List of Hershey's Gluten Free sites
https://www.google.co.nz/search?sourceid=navclient&aq&oq=hersheys+gluten&ie=UTF-8&rlz=1T4SKPT_enNZ410NZ410&q=hershey%27s+gluten+free+&gs_l=hp..0.0i10l5.0.0.0.7463...........0.5tHH9quzRAc

Pumpkin Bread with Pumpkin Buttercream

Robert E L Bowman

Pumpkin Bread with Pumpkin Butter Cream

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn't add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)

Directions:

1. Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.
2. Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.
3. In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.
4. Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.
5. Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling.

Pumpkin Buttercream Frosting

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk

1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top

Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick buttercream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

Canada's Best Carrot Cake with Cream Cheese Icing

Melanie Rowland Poynter

Canada's Best Carrot Cake with Cream Cheese Icing
Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)
Source: Canadian Living magazine

Mini Apple Pies

Cynthia Mastin

Filling:
Start by cutting up eight cups of apples into small 1/2 in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2 cup of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)

Remaining Ingredients:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts. I found that a wide mouth mason jar ring worked perfectly. Line each cup of your muffin tin with a tiny pie crust. gently fill the crusts with your apple mixture. You should be able to fill until slightly mounded. and put a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. Recipe makes 24 mini pies.

Mmmm!!! this one's a keeper !!Mini Apple Pies- can be done in your mini pie pans too.

Easy Peach Cobbler

At Home with Terri

Easy Peach Cobbler

Ingredients:
1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Pour the melted butter into a 13 by 9 by 2-inch baking dish.
3. In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
4. In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.
5. Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

I was recently asked if I had an easy (and of course Yummy) Peach Cobbler, so here it is!
Recipe courtesy Dori Sanders