Preheat oven to 350°

Mix together:
2/3 C vegetable oil - I use canola
1 C Sugar

Add and mix:
1 egg
1/4 C molasses

Mix in:
2 C flour
2 t baking soda
1 t cinnamon
1 t ginger
1/2 t ground cloves

Scoop and shape into a ball and roll in sugar. Place on ungreased cookie sheet (I use parchment paper). Bake about 10 - 12 minutes. Just until the top crackles. Don’t over bake.

Preheat oven to 350°

Cream together:

½ C softened butter
¼ C canola oil
1 ¾ C sugar

Add and mix:
4 eggs
1 t vanilla

Add and mix:
3 C cake flour – I never have cake flour so here is a substitute for cake flour – 3 C flour minus 6 T and then add 6 T cornstarch
1T and 1/2t baking powder
1 t salt 

Add alternately with flour mix:
1 ½ C seedless strawberry jam
½ C Moscato

Mix well and pour into 3 well-greased 8 or 9 inch round cake pans. 

Bake for about 30 minutes. Check with toothpick and take out as soon as the toothpick comes out clean. Don’t over bake.

Cream Cheese Frosting

Beat together well:

2 8 oz. Cream cheese, softened
¾ C butter, softened
4 t vanilla
6 C powdered sugar

While beating add 5 – 7 T whipping cream (not cool whip – un whipped whipping cream) and beat well. That is the secret to the creamy, dreamy frosting.

Cool cakes completely.

Brush the tops of each layer with Moscato

Layer:

Cake
Frosting
Sliced Strawberries
repeat and finish with frosting on top.

Cube about 1 pound chicken breasts
1 C carrots, sliced
1 C frozen peas
1/2 C clelery
Water to cover

Cook on stove top for about 15 minutes

Drain water after cooking on stove.

Sauce:
In a sauce pan, melt
1/3 C butter
Add and cook for 2 - 3 minutes
1/3 C chopped onion
Add and mix together
1/3 C flour
Add and bring to boil to thicken - stiring constantly
2/3 C milk
1 can chicken broth
1/4-1/2 t celery salt
1/4-1/2 t salt
1/2 t pepper

Crust: I suppose you could cheat and use a pre-made (insert shuddering here) crust.

2 heaping C flour.

Add 3/4 - 1 C Crisco - I won't use any other shortening.

1 t salt.

Cut together with pastry cutter until crumbly.

Add about 3 - 4 T cold water and mix until it sticks together.
You may need to add a few more Tablespoons of water. You
want the mixture to just start sticking together.

Divide the dough in half. Place on floured surface.

Roll out 1/2 large enough to cover pie plate. Place in the pie dish.

Dump the veggie, chicken mix into the pie plate.

Pour the sauce over and place the top crust on. Crimp the edges.

Bake at 425° for about 25 minutes until crust is just turning brown.

Enjoy!

Preheat oven to 350°

Grease 9X13 cake pan.

Mix:

1 Spice Cake Mix

1 3.4 ounce. Instant Vanilla pudding

1 C pumpkin puree

½ C water

½ C vegetable oil

3 eggs

2 t pumpkin pie spice

Bake until done. Cool and cut into 1” pieces

Wisk together:

2 C cold milk

2 3.4 ounce instant cheesecake pudding

Let stand a couple of minutes

Add 2 C Cool Whip (or my preference – real whipped cream) with the pudding mix

In a trifle bowl or other dish layer the cake alternately with the pudding mix.

Sprinkle the pudding layer with English toffee bits and chopped toasted pecans.

Enjoy!

Thanksgiving means traditions.

Around here one tradition is cinnamon rolls on Thanksgiving morning – which doesn’t make too much sense since there will be plenty of goodness a few short hours later.

Nevertheless, it’s what we do. I have kids and grandkids coming from all directions all morning long. And. I. Love. It!!!

I have one measly picture that doesn’t do the goodness justice.

It is soooo easy and you’ll be the hero and the one that everyone mentions in their holiday memories.

Here you go:

Thaw out frozen bread dough.

Sprinkle a little flour on the counter. Roll each loaf into a rectangle about 12” X 5”or so.

Spread butter over the dough.

Sprinkle and spread brown sugar over the buttered dough.

Sprinkle cinnamon over all of it.

Roll the dough. When you start, sort of roll and pull so you’re tucking the dough into a roll.

Cut the roll in to one inch pieces.

Butter the sides and bottom of a cake pan. Then toss in some brown sugar and spread it around evenly. Place a few dabs of butter evenly.

Place the pieces cut side up – usually 4 – 5 in each row.

Put your pan of rolls in a warm oven or warming drawer on proof or low. By warm oven – turn oven on and once it just starts to get warm (for me it’s about 2 minutes) turn the oven off. Let them rise to double the size.

Bake in a 350° oven for about 25 – 30 minutes.

Turn out onto a piece of aluminum foil that you can wrap it in once it’s cooled.

Hint: Soak your pan in hot water right away for easy clean up.

Directions for eating:

Slather in real butter.  Add a cup of cold whole milk and enjoy.

Oh my, this is so delish! You need to make at least two because this will be a favorite and you just can’t stop with one piece. Gooey deliciousness.

Melt:
1/3 C butter
Add and mix:
2/3 C sugar
1/2 t salt
1 C corn syrup
Mix in well:
3 eggs
Fold in:
1 1/2 C chocolate chips
1 C pecan halves

Pour into a 9” unbaked pie crust

Bake 375° for about an hour.

Pie crust:

I C flour

Add 1/2 C Crisco - must be Crisco

Add 1 t. salt

Cut together with pastry cutter.

Until crumbly

Add about 3 - 4 T cold water and mix until it sticks together. You may need to add a few more Tablespoons of water. You want the mixture to just start sticking together.

Place on floured surface.

Roll out big enough to cover pie plate. Crimp edges.

These are beyond delicious!

Anything that starts with butter . . .

. . . and ends with fresh peaches . . .

. . . can’t be anything but “oh my” delish!

The picture of the butter is from a double recipe so follow this recipe for one batch. But, since you’re gonna love them you might as well start out with a double batch.

Preheat oven to 350°

Cream together:
1 C softened butter
1 C sugar
1/3 C brown sugar

Add and mix:
1 t vanilla
1/2 t almond extract
1 egg

Add and mix well:
3 1/2 C flour
1 1/2 t cinnamon (I usually do 2 - love me some cinnamon)
1 t baking soda
1/2 t salt
1/4 t nutmeg

Then mix in 1 C fresh diced, peeled peaches

Drop by tablespoon or cookie scoop or whatever you use onto cookie sheet. Bake about 12 - 14 minutes - just until they start to turn toasty brown - don’t over cook. If your cookies are flattening out too much as you bake them you need to add more flour.

These taste like peach pie bites and are a soft, cakey type cookie. Perfect with a cup of coffee or better yet a tall, cold glass of milk.

Enjoy this peachy keen recipe!

I have to double and triple this recipe for my family. One scoop of this cobbler just isn’t enough. Add creamy vanilla ice cream and you’ve just given your tummy a vacation!

Preheat oven to 350°

Combine:

1 pound blackberries

¾ C sugar

¼ C cornstarch

1 t. cinnamon

1 T lemon juice

 Place in a greased 9” square baking pan

Using a fork, mix together:

1 ¼ C flour

¼ C sugar

1 ¼ t baking powder

¼ t soda

1/8 t salt

 Use a pastry cutter to cut in 6 T butter – not softened.

Add:

¼ C heavy cream

Mix until it forms a dough – doesn’t have to be totally mixed. Can and should look a little crumbly.

Crumble the dough over the blackberry mixture.

Bake about 40 minutes. Make sure the blackberry mixture is bubbling.

 Enjoy!