Tasty treats

APPLE WALNUT SQUARES  

 

1/2 c. butter, softened

1 c. sugar

1 egg

1 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

3/4 c. chopped walnuts

1 medium tart apple, peeled and chopped

In large bowl cream butter and sugar. Add egg. Combine flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture, beating just until combined. Stir in apple and walnuts. Pour into greased 8” square baking dish. Bake at 350° for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack. Cut into 16 squares. I tried this recipe last week — delicious. Next time I’ll double it.

 

BLACK-BOTTOM BANANA BARS 

 

1/2 c. butter, softened

1 c. sugar

1 egg

1 tsp. vanilla extract

1 1/2 c. mashed ripe bananas (about 3 medium)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 c. baking cocoa

In large bowl cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into greased 13-inch by 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350° for 25 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Cut into bars. Makes 2 1/2 – 3 dozen.

 

HALLOWEEN PUMPKIN BARS   

 

1 1/2 c. pumpkin pie filling    2 c. sugar

1 c. canola oil                    4 eggs

1 tsp. vanilla extract          2 c. all-purpose flour

2 tsp. baking powder       1 tsp. baking soda

1/2 tsp. salt                        1 c. chopped pecans

1 (16 oz.) can cream 1/2 c. milk chocolate chips

cheese frosting Yellow and red food coloring

70 pieces candy corn

In large bowl beat pumpkin, sugar, oil, eggs and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans. Pour into greased 15-inch by 10-inch baking pan. Bake at 350° for 20-25 minutes or until toothpick inserted comes out clean. Cool on wire rack. Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For these place two pieces of the candy corn on each bar. In microwave melt chocolate chips; stir until smooth. Transfer to heavy-duty resealable plastic bag; cut small hole in corner of bag. Pipe dots on candy corn for pupils; decorate faces as desired. (from Taste of Home Cookies)

 

PUMPKIN CAKE  

 

1 c. brown sugar

1/2 c. white sugar

1/2 c. shortening

2 1/2 c. cake flour

3 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. allspice

1 egg plus 2 yolks, beaten

3/4 c. sour milk

3/4 c. pumpkin

Cream sugars with shortening. Mix with remaining ingredients. Bake at 350° for 30-35 minutes in  two greased and floured (9-inch) layer or one (13-inch by 9-inch) cake pan. Frost with favorite icing or try my mother-in-law’s caramel frosting.

 

MARVEL’S CARAMEL FROSTING

 

1 c. brown sugar

1/4 c. butter

1/4 tsp. salt

1/2 tsp. vanilla

1/3 c. milk

1 1/2 c. powdered sugar

Boil butter, brown sugar and salt. Remove from heat, add milk, then vanilla and powdered sugar to desired spreading consistency.

 

APPLE-CHEESE MUFFINS

 

3 medium baking apples

3/4 c. honey

1 Tbsp. lemon juice

1 1/4 c. buttermilk

2 c. whole wheat flour

2 eggs

1 Tbsp. baking powder

1/4 c. butter, melted

1/4 tsp. ground cinnamon

1 1/2 c. cubed Colby or any medium-sharp cheese

Peel, core and cut apples into chunks. Place in large bowl and cover with cold water. Stir in lemon juice. Sift flour, baking powder and cinnamon into another large bowl. Mix in cheese. Drain apples. Place honey, buttermilk, eggs, butter and apples in food processor. Process with an on/off pulse motion until apples are in small pieces. Pour into dry ingredients and mix just until moistened. Fill each buttered (or papered) muffin cup 3/4 full and bake in preheated 400° oven for 20 minutes or until toothpick inserted into muffin center comes out clean. Serve warm. Makes 12-15 muffins.

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