Pumpkin Dump Cake

• 1 can (15.5oz) pumpkin
• 1 can (12oz) evaporated milk
• 3 large eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 Tablespoon pumpkin pie spice
• 1/2 cup unsalted butter (melted)
• 1 cup chopped pecans
• 1 package yellow cake mix

Preheat oven to 350 ºF. Grease and flour, or spray with baking spray with flour, 9X13 pan. In a bowl, combine pumpkin, milk, eggs, sugar salt and pumpkin spice. Pour into prepared pan. Gently sprinkle the cake mix powder over the pumpkin mixture and top with chopped pecans. Drizzle the melted butter over the cake mix/pecan layer. Bake 50 minutes if the topping it's getting too brown after 30 minutes cook time, cover with foil for the remaining bake time. Remove from oven. Make sure you remove the foil if you've used it. Cool completely.

Depression Cake (No Egg or Dairy) & Butter Cream Frosting

• 1 1/2 cup all purpose flour
• 3 tablespoons unsweetened cocoa
• 1 cup white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoons pure vanilla extract
• 5 tablespoons vegetable oil (coconut oil works just as well)
• 1 cup water

Preheat oven to 350º F

Spray and flour a square baking pan.

Mix dry ingredients in a medium sized bowl. Make 3 depressions in dry ingredients. Pour vinegar into one depression, vanilla into another and the oil in the third. Pour water over entire mix. Whisk until smooth. Pour into pan.

Bake in middle rack of oven for approximately 35 minutes. Check with toothpick making sure it comes out clean after inserting into center of cake. Be sure not to over bake this cake.

A sprinkling of powdered sugar is enough to top this cake but if you like frosting (like we do) and don't mind the dairy, we top it with butter cream seen below.

Double recipe for a 9x13 inch cake pan. Bake cake at 35 - 40 minutes.

Butter Cream Frosting
This makes enough to cover a 9x3 pan. Half the recipe for a square cake.

• 2 1/2 - 3 cups powdered sugar
• 1 cup softened at room temperature butter
• 1 teaspoon pure vanilla extract
• 1-3 Tablespoons milk (almond milk works great)

Using a mixer with the whisk attachment whisk butter and powdered sugar until well blended. Increase speed to medium and whisk for another 3 minutes. Add the teaspoon of vanilla and whisk for another minute. Add milk while continuing to whisk until it becomes your desired consistency for spreading.

Caramel Puff Corn

• 1 8 ounce bag Puff Corn
• 1 cup peanuts - or other nuts (optional)
• 1 cup butter (do not substitute)
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon baking soda

Spray roaster pan lightly with cooking spray. This is not a necessary step but I find it makes mixing and clean up easier.  (I use aluminum disposable - it washes up great soaked in warm water and soap. It can be reused over and over again).
Place puff corn in large roaster pan
In 2 quart sauce pan bring the butter, sugar and corn syrup to a boil. Cook this for 2 minutes.
While still on the flame add 1 teaspoon baking soda. Mix well and remove from heat.
Pour over puff corn in roaster. Mix until most of the corn is coated.
Bake at 250ºF for 45 minutes stirring every 15 minutes to distribute the caramel.
Remove from oven and spread out on wax or parchment paper in a single layer to cool completely. _
Break apart and serve or store in 2 gallon sized plastic bags. If you do not let it cool completely before putting it into bags it will get soggy.

Chocolate Zucchini Nut Bread

• 2 Cups Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 3 Eggs
• 2 Cups Granulated Sugar
• 1 Cup Cooking oil (or reduce by 1/2 and use 1/2 unsweetened apple sauce)
• 1 Teaspoon Vanilla
• 2 ounces melted unsweetened chocolate (to make life easy I use the prepackaged Nestles brand)
• 2 Cups Grated Zucchini
• 1/2 Cup Mini Chocolate Chips (optional)
• 1 cup chopped walnuts or other nuts (optional)

Preheat oven to 350º F . 
Prepare loaf pans with baking spray or oil and flour.
In a medium bowl combine flour, baking soda, salt and cinnamon.
In a large bowl Beat eggs until light, gradually add sugar, oil and vanilla.
Stir in melted chocolate and zucchini.
Gradually add dry ingredients stirring well after each addition until just blended.
Stir in nuts and chocolate chips.
Divide batter between two greased and floured  9x5 loaf pans.
Bake at 350º for 1 hour - 1 hour 15 minutes. Check for toothpick to come out clean.  
Makes 2 loaves.

Depression Cake (No dairy / No egg)

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup oil
• 1 tablespoon vanilla
• 2 tablespoons vinegar
• 2 cups cold water

Preheat oven to 350º F

Put all ingredients into bowl as listed. Beat until well blended (about 2 minutes). Grease and flour a 9x13 pan. Bake at 350º for 30-40 minutes until toothpick comes out clean. Cool and frost.

This is a recipe sent down through the generations. I think it was named for the simple ingredients that most people have on hand and were easy to get during the great depression. It is a spongy dark chocolate cake that could easily stand up to layers just as well as this sheet pan.

Molasses Sugar Cookies

• 3/4 cup shortening
  
• 1 cup granulated sugar
• 1/4 cup molasses (sorghum, works just as well)
• 1 egg
• 1/2 teaspoon clove
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup granulated sugar for coating

Melt shortening and set aside to cool. In medium sized bowl mix baking soda, flour, cloves, ginger, salt and cinnamon.  In large bowl add 1 cup sugar, cooled shortening, molasses and egg mixing well after each ingredient is added. Slowly add dry ingredients mixing only until just blended. Refrigerate 1 hour.

Preheat oven to 375ºF

Form in to 1" balls (approximately 1 teaspoon). Roll in sugar, coating each ball before placing them 2" apart on greased, parchment lined or silicone lined baking sheet. Bake for 8-10 minutes. Cool on baking sheet for 1 minute until set. Remove to rack to cool completely. Makes 2-3 dozen.

Pistachio Pecan Cookies

• 1/2 cup powdered sugar
  
• 1/2 cup butter, (softened)
• 1/2 cup canola oil (I used melted, cooled, organic, virgin coconut oil)
• 1 teaspoon almond extract
• 2 eggs
• 1 small package instant pistachio pudding
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup finely chopped pecans.
• 1/4 cup sugar to coat (add 1 T green sugar sprinkles to add some extra bling)

 In medium bowl add flour, baking soda & salt. Set aside. In large bowl measure first 6 ingredients mixing well. Add dry ingredients in 3 parts mixing only until combined. Fold in pecans. Cover and refrigerate for at least 1 hour.

Preheat oven to 375ºF

Roll into 1" balls (about 1 teaspoon sized). Roll each ball in sugar to coat. Place on greased, parchment lined, or silicone lined baking sheet approximately 1" apart. Bake for 10 - 12 minutes or until the edges of bottom are just beginning to brown. Remove from oven and leave on baking sheet for a couple minutes to set. Remove to rack to cool completely. These are delicate, pillow like cookies. (Makes 3 to 4 dozen)

Cheery Cherry Cookies

• 1 cup butter, softened (no substitutes)
• 1 cup powdered sugar
• 1/2 teaspoon salt
• 2 teaspoons maraschino cherry juice
• 1/2 teaspoon almond extract
• 4-6 drops red food coloring
• 2 1/4 cups all purpose flour
• 1/2 cup chopped maraschino cherries

**OPTIONAL TOPPINGS:  1 Tablespoon Red sugar sprinkles mixed with 1/4 cup white sugar for rolling. Approximately 40 - 50 chocolate kisses (unwrapped) to press into each cookie after baking (this can cause the cookie to crack slightly so be careful not to push too hard) or  20 - 30 halved candied cherries to press into cookie before baking.

Preheat oven to 350ºF

In a large bowl cream butter. Add powdered sugar and salt. Mix scraping the sides of the bowl often. Add cherry juice, almond extract and food coloring. Gradually beat in flour. Stir in cherries. Do not chill this dough, it makes it hard to work with.

Using a teaspoon or my favorite scoop, shape into 1 inch balls [**roll each ball into the sugar mixture]. place 1 inch apart on greased, silicone lined, or parchment lined baking sheet. [**press 1/2 of a candied cherry into the center of each cookie] Bake on center rack of oven for 8-10 minutes or until the bottoms are just light brown. [**Remove from oven and immediately press a chocolate kiss into center of each cookie. It will crack around the edges so be careful not to press too hard. Let cool on cookie sheet for 2 minutes then move to rack until kisses are completely set] Allow to cool on pan for at least 2 minutes before moving to cooling rack.

Heath Bar Torte

Crust:

• 1½ cup Graham Crackers Crumbs
• 1½ cup Chopped Pecans
• ¼ pound butter melted

Layer 2 :

• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup + 2 tablespoons sugar

Layer 3:

• 6 crushed full size heath bars
• 1 container cool whip topping

Combine crumbs, pecans & butter. Press into the bottom of a 9"x13" pan. Beat egg whites & cream of tartar until stiff. Slowly fold in sugar. Spread over crumbs. Bake 1 hour at 250°F. Let cool completely. Mix whip topping with 1/2 the crushed candy bars. Spread over meringue layer. Sprinkle remaining crushed candy bars on top (a few pecans as well if you like). Keep refrigerated.

Amaretto Berries-n-Cream

• 1 pint fresh mixed berries (strawberries should be cored and hulled)
• 1/2 - 1 cup Amaretto liqueur.
• Frozen Vanilla Custard (Ice Cream)
• 4 Almond Biscotti Cookies
• 1 chunk of dark chocolate

In medium bowl, placed in the refrigerator, marinate berries over night in Amaretto Liqueur. Crush three biscotti cookies. Cut the last biscotti cutting into fourths. Fill 4 custard cups with ice cream. Top each cup with 1/4 marinated berries and sauce. Top with a spoon full of crushed cookies. Place 1/4 cut cookie on the side with a piece of dark chocolate. Serve immediately.

Crunchy Chicka Cookies

• 1 cup whole wheat flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1-1/2 cup chopped dates (craisins, dried cherries or raisins)
• 3 cups chopped walnuts
• 1 cup chopped pecans
• 1 cup peanuts
• 1/2 cup sesame seeds
• 1/2 cup wheat germ or flax seed
• 1 cup rolled oats
• 1/2 pound butter
• 1/2 cup peanut butter
• 1-1/4 cup packed brown sugar
• 2 eggs
• 1/4 cup milk

In large bowl combine the flour, baking powder, salt, cinnamon, and ginger. Add the dates and toss until coated with flour. Add the nuts, seeds, wheat germ and oats.
In another bowl, cream the butter and peanut butter, adding the brown sugar. Beat in the eggs, then the milk. Pour the wet over the dry mixture, stir by hand until the ingredients are thoroughly incorporated.
Preheat over to 350ºF. Drop by tablespoons onto a cookie sheet. With the back of a wet spoon, flatten the dough to 3/4 inch thick and bake approximately 12 minutes, or until lightly browned.

Cream Cheese Sugar Cookies

• 1½ cups sugar
• 1 cup unsalted butter
• 1 80z package cream cheese
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 3 ½ cup unbleached flour
• 1 teaspoon baking powder

toIn a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth. Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. Chill dough. Roll out on surface dusted with a mixture of ½ powdered sugar and ½ flour.  Roll ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet lined with parchment and bake in at 375° for 8-10 minutes, watching for the edges to just barely begin to brown. Cool and Frost.   This recipe can also be used for rolled, pressed or shaped cookies.  Brush with egg white to decorate cookies which are not iced.

Cut Out Cookie Icing 

• 2 cups powdered sugar
• 1 Tablespoons soft butter
• ¼  teaspoon vanilla
• ¼ teaspoon almond extract
• 1 egg white
• ¼ cup milk or heavy cream

Combine egg white and milk, set aside. Beat together powdered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors.

Easy Apple [Rhubarb] Crisp

• 4 Small tart Green Apples (Granny Smith) peeled and chopped
• 2 - 3 Cups Chopped rhubarb
• 1 cup Sugar
• 1 teaspoon cinnamon (optional)
• 2/3 cup whole wheat flour (white flour works too)
• ½ cup butter or margarine
• ¼ cup chopped pecans (optional)

Spray a 2 quart casserole with PAM.  Toss chopped apples and rhubarb together in casserole.  In another small bowl mix sugar, cinnamon, flour, and butter.  Cut with pastry cutter or two knives until butter is incorporated and mix is easy to crumble with fingers.  Mix in pecans.  Crumble over top of fruit mixture covering it all completely.  Bake at 350°F for 45 minutes to 1 hour until topping is golden brown and mixture is bubbly.  Remove from oven and cool slightly.  Serve ala mode.
** This recipe can be made entirely with Apples  (about 6  medium) or Rhubarb (about 4 cups)

Knobby Apple Cake

• 3-4 Cups peeled, cored and diced apples
• 1 Cup flour (I use whole wheat)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 Tablespoons Margarine
• 1 cup loose packed brown sugar
• 2 eggs well beaten
• 1 teaspoon vanilla (I also add 1/2 teaspoon maple flavoring)
• 1 cup chopped nuts (walnuts or pecans)
• powdered sugar for dusting over cooled cake

Preheat oven to 350°F. In a small bowl mix dry ingredients; flour, salt, baking soda, cinnamon and nutmeg. In a larger bowl cream butter and brown sugar. Add eggs, vanilla and maple flavorings. Mix until smooth. Slowly add dry ingredients mixing only until incorporated. Fold in apple chunks and nuts. Turn into a sprayed 8" square cake pan (round works too). Bake at 350°F for 45 minutes. Once cooled sprinkle top with a light dusting of powdered sugar. Double recipe for a 9"x13" pan and increase baking time by 10 - 15 minutes.

Cinnamon Maple Chunky Applesauce

• 4 cups peeled, chopped apples (fresh or frozen is fine)
• ½ cup very loosely packed brown sugar
• ¼ cup good bourbon or brandy (optional)
• ¾ teaspoon cinnamon
• 1/2 teaspoon Maple Flavoring or 1 Tablespoon Fresh Maple Syrup

Place all ingredients into the crock pot. Stir until apples are coated. Cook on high heat for about 3 hours. Stir ingredients and mash with potato masher leaving some chunks. Let cool slightly. Serve warm or cold.

Apple Salad

• 6 small tart apples -I used Granny Smith (cored and diced)
• 3 -1.5 oz candy bars either Snickers, Take 5 or Nutrageous (chopped)
• 8 oz of whipped cream topping or whip it yourself fresh
• 1 sm box instant vanilla pudding
• 1 cup milk

Toss the cored, diced apples with the chopped candy bars. Fold in whip cream. Refrigerate and serve when ready. Does it get more simple then that?

Nutty Maple Pumpkin Cheesecake

Crust:

• 1¼ Cup Graham Cracker Crumbs
  
• 1/4 Cup ground walnuts
• 1/4 Cup sugar
• 6 tablespoons unsalted butter (melted)

Mix all ingredients until coated with butter. Press into bottom and up sides of a sprayed 9" spring foam pan. Put into refrigerator to chill while making filling.

Filling:

• 3 (8 oz) packages cream cheese (room temperature)
• 14 0unce can sweetened condensed milk (I used fat free)
• 15 ounce can pumpkin or 2 cups fresh processed
• 3 eggs (room temperature)
• ¼ cup pure maple syrup
• 1½ teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon salt

Preheat oven to 300°F. In large bowl cream cheese until fluffy. Blend in sweetened condensed milk, scrape sides often to make sure the mixture stays creamy. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix until well blended. Pour into chilled spring foam pan. Place a cake pan ¼ filled with water on the rack below center (this helps keep it from cracking badly). Place cheese cake on center rack. Bake 1 hour 15 minutes to 1 hour 25 minutes. Cheesecake is done when edge springs back when touched. Center will be slightly soft. Cool slowly and completely before removing side of pan. Chill in refrigerator. Top with whip cream and a sprinkling of ground walnuts.

Frosty No-Bake Granola Bars

Adapted from Oh She Glows
Makes 12

• 2 large overripe bananas
• 1 cup oats
• 1/2 cup crunchy cereal
• 2 tbsp pure maple syrup(or any other sweetener you use)
• 2 tbsp peanut butter or other nut or seed butter
• 2 tbsp semi-sweet chocolate chips
• 2 tbsp dried cranberries or other fruit
• 2 – 4 tsp cocoa powder

Line a muffin pan with paper liners, or use a silicone muffin pan for easy removal.  Mash the bananas.  Add wet ingredients and cocoa powder and mix well.  Add all other ingredients, mix well then press into prepared muffin tin.  Freeze at least 60 minutes before serving.
Angela from Oh She Glows recommends eating them while they’re still soft, but we like keeping them in the freezer for easy snacks.  We also use a homemade cereal that stays crunchy but use whatever you have.  I’ve even used toasted buckwheat before and it works really well and stays crunchy.

The Best No-Bake Bars You'll Ever Eat

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
3 cups dry oats (not instant)
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

Banana Snack Cake

• 3 ½ cups flour
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup butter or margarine (softened)
• 2 cups sugar
• 2 eggs
• 2 or 3 very ripe bananas
• 1 cup yogurt or one serving size container (any flavor is fine)
• 1 teaspoon vanilla
• Optional ingredients all, some or none: 1 cup mini chips, 1 cup chopped nuts, 1 cup raisins or craisins or other dried fruit.

Grease or spray a 9"x 13" cake pan. Preheat oven to 350°F. In medium size bowl mix dry ingredients. Set aside. In large bowl cream butter with sugar until smooth. Add eggs beating after each. Add bananas and yogurt. Mix until smooth. Add dry ingredients mixing only until just combined. Fold in optional ingredients if you wish to use it. Bake at 350°F for 40 - 50 minutes. Remove from oven when toothpick inserted in center comes out clean. Dust with powdered sugar or frost with icing.