Pumpkin Drop Doughnuts

2 eggs

1-1/4 cups sugar

2 tablespoons shortening

1 cup canned pumpkin

2 teaspoons white vinegar

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 cup nonfat dry milk powder

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup lemon-lime soda

Oil for deep-fat frying

Additional sugar

In a large bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to the pumpkin mixture alternately with soda. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.

Cake Doughnuts

2 eggs

2-1/2 cups sugar

1/2 cup sour cream

5 tablespoons butter, melted

1 teaspoon vanilla extract

10 cups all-purpose flour

3 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

2-1/2 cups buttermilk

Oil for deep-fat frying Confectioners' sugar

In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk. Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

Snowflake Doughnuts

2 packages (1/4 ounce each) active dry yeast

1 cup warm water (110° to 115°)

1-1/4 cups warm milk (110° to 115°)

1/2 cup canola oil

1 cup sugar

1/2 teaspoon salt

3 eggs

6 cups all-purpose flour

Oil for deep-fat frying

Confectioners' sugar or additional sugar, optional

In a large bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky). Cover and let rise in a warm place until doubled, about 45 minutes.

Stir dough down and let rise for 45 minutes. Stir dough down; roll out on a well-floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. cutter. Place on greased baking sheets; cover and let rise for 45 minutes. In an electric skillet or deep-fat fryer, heat 1 in. oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar if desired. Yield: 18 servings. Note: this is a very soft dough, but makes wonderfully light doughnuts.

Pumpkin Cinnamon Rolls

2-3/4 to 3-1/4 cups all-purpose flour, divided

1 package (1/4 ounce) active dry yeast

1/2 cup solid-pack pumpkin

2/3 cup milk

2 tablespoons sugar

4 tablespoons butter, divided

1/2 teaspoon salt

1 egg, beaten

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

CARAMEL FROSTING:

2 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

Dash salt

1/4 to 1/3 cup confectioners' sugar

In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

Coconut Pumpkin Loaves

5 eggs

2 cups sugar

2 cups canned pumpkin

1-1/4 cups canola oil

1 teaspoon coconut extract

3 cups all-purpose flour

2 packages (3.4 ounces each) instant vanilla pudding mix

3 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

3/4 cup chopped pecans

1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut. Transfer to three greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.

Chocolate Buttermilk Bread

1/2 cup butter, softened

1 cup sugar

2 eggs

1-1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/3 cup chopped pecans

CHOCOLATE HONEY BUTTER:

1/2 cup butter, softened

2 tablespoons honey

2 tablespoons chocolate syrup

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans. Pour into a greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.

Pumpkin Patch Bread

1-1/2 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1/2 cup water

2 eggs

1-2/3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 tsp each ground cloves, cinnamon and nutmeg

1/4 teaspoon baking powder

1/2 cup chopped pecans

In a large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Coconut Bread

4 Eggs                                 

1 C. Oil                             

2 C. Sugar                        

2 Tsp. Coconut Flavor       

3 C. Flour                          

½ Tsp. Salt

½ Tsp. Baking Powder

½ Tsp. Baking Soda

1 C. Buttermilk

1 C. Flaked Coconut

1 C. Chopped nuts

Glaze:

1 C. Sugar

½ C. Water

2 Tsp. Butter

1 Tsp. Coconut Flavor

Beat eggs until foamy. Add sugar, coconut flavor and oil. Sift dry ingredients into egg mixture. Add buttermilk. Fold in coconut and nuts. Grease and flour bread pans. Pour in batter. Bake at 320 for 60-75 minutes. Cool. Put all glaze ingredients into pan. Bring to boil. Pour over cooled bread. Leave in pan at least 4 hours.

Cream Cheese Bacon Crescent

1 tub (8oz) Chive and Onion Cream Cheese

3 Slices Bacon, cooked and crumbled

2 cans (8oz each) refrigerated crescent dinner rolls

Preheat oven to 375. Mix cream cheese and bacon in small bowl until well blended. Separate each can of dough into 8 triangles. Cut each triangle in half length wise. Spread each triangle with 1 generous tsp of cheese mixture. Roll up, stating at the shortest side of the triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. Bake 12-15 minutes or until golden brown.

Lemon Cloud Popcorn

4-1/2 quarts popped popcorn

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1 tablespoon lemon extract

1/2 teaspoon baking soda

1-1/2 teaspoons grated lemon peel

Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans. Keep warm in a 225° oven. Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290° on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon peel; stir until well coated. Store in an airtight container. Yield: 5 quarts. Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.

Cinnamon Candy Popcorn

8 quarts popped popcorn

1 cup butter, cubed

1/2 cup light corn syrup

1 package (9 ounces) red-hot candies

Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

Peppermint Popcorn

1 pound white candy coating, coarsely chopped

24 cups popped popcorn

1/2 to 3/4 cup finely crushed peppermint candy (4 to 6 candy canes)

In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. When hardened, break apart. Store in an airtight container.

Holiday Snack Mix

5 cups Rice Chex

4 cups Corn Chex

3 cups Golden Grahams

1 cup flaked coconut

1 cup slivered almonds

3/4 cup butter, cubed

1 cup sugar

1 cup light corn syrup

Grease two 15-in. x 10-in. x 1-in. baking pans; set aside. In a large bowl, combine cereals, coconut and almonds; set aside. In a heavy saucepan, combine the butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 10 minutes, stirring occasionally. Pour over cereal mixture and stir until well coated. Spread onto prepared pans. Cool, stirring occasionally. Store in an airtight containers.

Oreo Truffles

1 pkg. (8 oz.) Cream Cheese, softened

1 pkg.  (16.6 oz.) Oreo Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each)  Semi-Sweet Chocolate, melted

Mix cream cheese and 3 cups cookie crumbs until well blended.   Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.  Chill 1 hour or until firm. Store in tightly covered container in refrigerator.

Triple Chocolate Mousse Cake

1/2 C chocolate syrup

1 pkg. chocolate cake mix

1 C water

1/3 C oil

7 eggs, divided

1/2 C Sour Cream

1 8 oz. pkg. Cream Cheese, softened

1 C sugar

1 12 oz. can evaporated milk

4 sqs. Semi-Sweet Chocolate, melted

1 C thawed Whipped Topping

The cake batter and mousse mixture magically switch places during baking!

Heat oven to 375ºF. Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with Whipped topping.

Cowboy Stew

Ground Beef
Baby carrots
Cubed potatoes
V8 Juice

Brown beef, drain fat. Add juice, carrots and potatoes. Cook until vegetables are tender.

Two Cheese Linguine

1 package (7 ounces) linguine

2 tablespoons butter

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups milk

3/4 cup (6 ounces) shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

2 tablespoons lemon juice

Cook linguine according to package directions.

Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

Eggnog Bread

2 C. Flour

1C. Sugar

2 Tsp. Baking Powder

¼ Tsp. Salt

1/8 Tsp. Nutmeg

1 Egg, Beaten

1 C. Eggnog

½ C. Butter, melted and cooled

1 Tsp. Vanilla

Mix flour, sugar, powder, salt and nutmeg. In a different bowl combine the egg, eggnog, butter and vanilla. Add egg mixture to flour. Stir until moistened. Batter should be lumpy. Spoon into greased bread pan. Bake at 350 for 45-50 minutes.

Orange Drink

1 can (6 oz) frozen orange juice concentrate 

1 cup cold water

1 cup milk 

1/3 cup sugar

1 teaspoon vanilla extract 

10 ice cubes

Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.

Lemonade

3/4 cup sugar

1/2 cup water

1/4 cup lemon peel strips (about 1-1/2 lemons)

3/4 cup lemon juice (about 3 lemons)

1 cup club soda, chilled

In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.

From Taste of Home