INGREDIENTS: 2 1/2 cups all-purpose flour (I choose to substitute about half with whole wheat flour), 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon salt, 1 1/2 cups rolled oats (set aside 1/4 cup for sprinkling on top of muffins later), 1 cup light or dark brown sugar, 1 cup raisins, 1 cup chopped walnuts, 1/4 cup ground flax seed (optional), 1 (15 oz.) can pure pumpkin puree, 2 eggs, 1 cup unsweetened applesauce, 1 cup plain Greek yogurt, 1 teaspoon lemon or lime juice, 2 tablespoons of orange juice, cinnamon/sugar for sprinkling on top later
DIRECTIONS: Preheat oven to 350°F. Grease or line muffin tin. If lining, I recommend the foil liners as they don't stick. In an extra large mixing bowl, combine and stir all dry ingredients. Then create a large well in the middle so that most of the dry ingredients are around the edge of the bowl. Add all liquid ingredients in the middle of the well and whisk. Then, combine and stir into the dry ingredients until thoroughly blended together. Fill muffin wells about 3/4 full. Bake for approx. 30–35 minutes, using the toothpick test for doneness. Remove from oven and immediately sprinkle each with the saved oats and cinnamon-sugar mixture. Let cool 10 minutes and remove muffins from pan.
INGREDIENTS: 2 1/2 pounds medium assorted, medium sized apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick; 3 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon salt; 1/2 cup packed light brown sugar; 2/3 cup uncooked rolled oats; 1/2 cup all-purpose flour; 4 tablespoons unsalted butter (1/2 stick), cut into small pads; 1 tablespoon of shortening
DIRECTIONS: Heat the oven to 350°F. Lightly coat an 8x8-inch baking dish with shortening. Combine the granulated sugar, cinnamon, nutmeg in a large bowl. Add the apples to the mixture and stir until apples are coated. Place the apple mixture in the prepared baking dish and set aside. Mix together the brown sugar, oats, flour and salt until evenly combined. With a rubber spatula, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2-3 minutes. Sprinkle the topping evenly over the apples and bake for 45-55 minutes or until the apples are tender. Let cool on a rack at least 30 minutes before serving. Serve with vanilla ice cream.
INGREDIENTS: 1 cup unsweetened canned pumpkin puree; 1 cup packed dark brown sugar; 1/4 pound (1 stick) unsalted butter, melted; 2 large eggs; 1/4 cup apple cider; 1 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon dried culinary "Provence" lavender buds, finely ground in a spice grinder; 1 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon fresh grated nutmeg (or ground); 1/4 teaspoon ground cloves; 1/2 cup butterscotch chips, more if desired; 2 tablespoons finely chopped crystallized ginger; 1/4 pecans, chopped (if desired)
DIRECTIONS: Preheat oven to 350°. Place paper liners in 18 muffin cups. Prepare the lavender butter: In a large bowl, mix the pumpkin, brown sugar, and butter. Add the eggs and beat until smooth. Stir in the cider. Sift the flour, baking powder, baking soda, salt, lavender, ground ginger, cinnamon, nutmeg, and cloves into a medium bowl. Gradually stir into the pumpkin mixture until thoroughly mixed. Fold in the butterscotch chips and crystallized ginger. Spoon the batter into the prepared muffin cups, filling each 3/4 to the top. Sprinkle with nuts, if using. Bake for 18-22 minutes, or until puffed and golden. Serve warm with the lavender butter. For honey lavender butter, use 1/4 pound (1 stick) unsalted butter at room temperature, 1 tablespoon of honey, 1 tablespoon dried culinary 'Provence' lavender buds, finely ground in a spice grinder. In a bowl, stir all ingredients just until mixed. Pulse in a food processor if preferred but do not over pulse.
DIRECTIONS: Assemble ingredients and utensils needed. Separate eggs. Chop nuts/fruit coarsely. Combine in a saucepan: 2 cups sugar, 1/2 cup light corn syrup, 1/2 cup water. Cook, stirring until sugar dissolves. Then cook over low heat without stirring to hard ball stage on a candy thermometer or by testing often. Turn heat off, but keep on burner to retain heat. In a large bowl, quickly combine 2 egg whites and 1/8 teaspoon salt. Beat on high speed until stiff but moist — approximately 2 minutes. Slowly pour hot syrup over egg whites while continuing to beat on high — until mixture begins to thicken and is no longer glossy. Add 1 teaspoon vanilla and one cup nuts and/or fruit. Beat until mixture holds its shape. Drop by teaspoons onto wax paper or pipe peaks with wide star tip. Makes about 2 1/2 dozen pieces.
DIRECTIONS: Preheat oven to 325°. Layer evenly in a 9x13-inch baking dish the pineapple, then the blueberries. Spread 3/4 cup of sugar over blueberries. Continue layering evenly the cake mix, remaining sugar and pecans. Pour melted butter evenly over top and bake for 35 minutes until top is brown and blueberries are starting to bubble. Great alone or can be served with ice cream.
DIRECTIONS: Chop the cookies up finely in a food processor. Save some of the finely crushed cookies for garnish later and set it aside. With hands for a spoon, mash the softened cream cheese into the crushed cookies until well combined. Roll the cookie mixture into 1-inch balls and place on a waxed-covered cookie sheet. Place the cookie sheet in the freezer for 15 minutes. While the cookie balls are in the freezer, melt the white candy coating (or white chocolate) according to directions. Pull the cookie balls out of the freezer and dip into the chocolate. Using a skewer, you can pierce the balls and dip into the chocolate easily. You can add food color to the white chocolate if you want your cookie balls to have a festive color of white, red and/or green. Garnish with the reserved cookie crumbs before the chocolate sets up. Let the chocolate set, refrigerate and enjoy.
INGREDIENTS: /2CRUST: 2 1/2 cups crushed (fine) shortbread cookies; 1/2 cup praline Directions: combined crushed cookies & 1/2 cup melted butter. Press into bottom & up sides of 10" spring-form pan. Bake @ 350 8 minutes. Sprinkle chopped pralines on crust. Cool. Caramel: 2 cups sugar 1 cup water 1/8 teaspoon orange extract 1 cup less 1 T Directions: Add 1/8 teaspoon of orange extract to room-temperature heavy cream. Combine sugar and water in sauce pan. Bring to a boil on medium-high heat. Boil mixture until golden amber in color (15 – 20 minutes). Remove pan from heat and gently and carefully poor cream into sugar mixture, mixing vigorously. Cool to room temperature. Filling: (4) 8 oz. package cream cheese 4 eggs 3/4 cup sour cream 1 ½ cup sugar 1 cup pumpkin puree 2 T cornstarch 2 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon vanilla 1/2 cup broken pralines (for garnish)
DIRECTIONS: Combine cream all ingredients except eggs. Beat with electric mixer until thoroughly combined, smooth and creamy. Add eggs. Mix until thoroughly combined. Pour into prepared crust. Bake in a 2" hot water bath at 325 degrees for an hour & 40 minutes. Cheesecake will jiggle in the center but not be soupy. Cool on counter 1 hour. Refrigerate overnight. Remove outer ring of spring form pan. Drizzle caramel & garnish with additional broken pralines.
DIRECTIONS: Place a sheet of parchment paper on large cookie sheet. Melt 4 sticks of butter. Once completely melted, add 2 cups of sugar and 6 tablespoons of water. Place your candy thermometer in sauce pan. Bring to a rolling boil and stir constantly. Your mixture will thicken, and the color will become more of a brown/caramel color. You want to bring your mixture to 300°. Once mixture is at 300°, remove from heat and pour mixture on parchment paper. Spread your mixture with your wooden spoon. Once the mixture is spread out (it does not need to be even in thickness or form), place your chocolate on top of the toffee and spread after it has melted. Add almonds or nuts of your choice or leave them off. Chill for 15-20 minutes.
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