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APPLE CUPCAKES WITH CINNAMON MARSHMALLOW FROSTING

http://www.eatingwell.com
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting — it stiffens as it stands and becomes more difficult to spread.

Yields: 12 cupcakes
Total Time: 2 hr 30 min
Cook Time: 20 min

Ingredients

1 1/2 cup(s) shredded peeled apples

1/2 cup(s) diced dried apples

3 tablespoon(s) packed light brown sugar

3/4 cup packed light brown sugar

1 teaspoon(s) ground cinnamon, divided

1/3 cup(s) canola oil

2 large eggs

1 teaspoon(s) vanilla extract

3/4 cup(s) whole-wheat pastry flour

3/4 cup(s) cake flour

3/4 teaspoon(s) baking soda

1/4 teaspoon(s) salt

1/2 cup(s) nonfat buttermilk

Frosting

1 cup(s) light brown sugar

1/4 cup(s) water

4 teaspoon(s) (equivalent to 2 egg whites) dried egg whites (see Tips & Techniques), reconstituted according to package directions

1/4 teaspoon(s) cream of tartar

Pinch of salt

1 teaspoon(s) vanilla extract

1/2 teaspoon(s) ground cinnamon, plus more for garnish

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Directions

1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.

2.Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high, and beat for 1 minute.

3.Whisk whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon cinnamon in a medium bowl.

4.With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

5.Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

6.To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar, and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

CHILI SAUCE

I made some really good Chili Sauce today. Here is the recipe:

1 lb ground beef
1 lb extra lean ground beef
       (In fry pan let meat cook until all meat is done) Stir several times.
Add:
2 cans tomato sauce (8 oz)
1 cup tomato catsup
1 tbsp chili powder
1 tbsp worcestershire sauce
Salt
Pepper
2 oz cheddar cheese ,extra sharp, shredded
1 tbsp bacon drippings

Simmer on low heat for 30 min. or longer.  Serve hot over spaghetti  or rice.
Good over hot dogs.

Cranberry-Walnut Sweet Potatoes

I have made this recipe for Cranberry Walnut  Sweet Potatoes and they are really good. What a good
side dish for Thanksgiving or Christmas I added a small amount of orange juice. Thanks and have a wonderful day.
Cranberry-Walnut Sweet Potatoes
From Light & Tasty

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INGREDIENTS

4 large sweet potatoes

1/4 cup finely chopped onion

1 tablespoon butter

1 cup fresh or frozen cranberries

1/3 cup maple syrup

1/4 cup water

1/4 cup cranberry juice

1/4 teaspoon salt, divided

1/2 cup chopped walnuts, toasted

1 teaspoon Dijon mustard

1/4 teaspoon pepper

2 tablespoons minced chives
DIRECTIONS

Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender.

In a small saucepan, saute onion in butter until tender. Add the cranberries, syrup, water, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.

Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives. Yield: 8 servings.

Halloween Decorations

Halloween Pumpkins, Corn husks and stalks, mini gourds, orange ribbon, apples, all good things to decorate for Halloween.   We all like to have fun decorating with all the fall bounty that is available.  I need to ask you to be careful and take your time.  This morning my daughter was at her church helping to decorate the fellowship hall because tomorrow is Homecoming Day at her church.  In her haste, she fell over a large pumpkin located on a walk way and hurt herself quite badly.  She fell on her face and hands.  She has a knot on her head, her eye is black, her chin is badly bruised.  Has a big knot on her elbow and broke her right hand.  She is very lucky that  she  didn't do more damage.

Again, I urge you to please enjoy your decorating but be careful in all you undertake to do. It is so easy to get in a hurry and hurt yourself.  Please have a wonderful day and be careful!!!!!!

I forgot to mention, she is the Church Pianist.  Good Luck!!

BANANA NUT MUFFINS

Banana-Nut Muffins


2 Cup Unbleached Flour, Sifted
3 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Shortening
1 Cup Sugar
2 Large Eggs
1 1/3 Cup Mashed Ripe bananas (3 Med.)
1 Cup Chopped Walnuts


Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.

There is a food site that I  have always liked.  Tona Haggermaker.  I have posted some of her recipes below. Hope you will enjoy them and visit her site.

Crock Pot Chili Dip

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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 t. chili powder
1/2 C. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste

Brown ground beef and onion in a pan. Drain and add to crockpot. Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3 hours. Add cheese and sour cream last 1/2 hour. Serve with tortilla chips.

 Apple Chip Cake
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

Blend in mixer:

1-1/2 cups salad oil

2 cups sugar

2 eggs.
Add in this order, and mix by hand as this will become very thick and heavy:

5 cups apples, cored, pared and in chunks.

1 cup chopped walnuts (opt)

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

3 cups flour (Mixing as you add)

Bake in 350 degree oven in 13 x 9 pan. Do not grease. for 1 hour or until done.


 SOUR CREAM DROP COOKIES
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4


Farm Journal's Complete Home Baking Book

This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement.

The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon. Use slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.

2-3/4 cup sifted flour

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 cup butter or regular margarine

1-1/2 cups sugar

2 eggs

1/2 cup dairy sour cream

1/2 tsp. lemon extract

Sugar

Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.

Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.

Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.

Bake in 375 degree oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.

 Crab Salad (TNT)
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*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 - 8 oz pkg of imitation crab

1/4 cup chopped onion

1/4 cup chopped celery

Mix together and set aside

In small bowl mix:

1/2 cup Mayonnaise (not salad dressing)

2 Tbsp Catsup

1/4 tsp celery salt

1/4 tsp Dill Weed

1 tsp Horseradish

1/2 tsp Everglades Seasoning
mix and pour over crab. Mix well and serve with crackers or with bread of your choice.

 Crockpot Rice Pudding
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1-1/2 cup cooked rice

16 oz half and half or light cream

3/4 cup raisins

3 eggs

1/2 tsp nutmeg

2/3 cup sugar

2 tsp vanilla

Grease stoneware of crock-pot with butter. Beat half and half, eggs, sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in crock-pot. Sprinkle nutmeg on top. Cover, cook on high for 30 minutes. Stir well. Cook on low, 2-3 hours. Makes about 8 cups.


 Amish Sugar Cookies
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*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

(Orlena from Illinois)

This is a light fluffy sugar cookie. This one I have had for years, everyone wants the recipe. It is good with or without icings. It makes a large batch. Kids love them. I think I have sent this recipe in before. If you try them, it will be a keeper.

1 c. granulated sugar

1 c. powdered sugar

1 c. margarine

1 c. cooking oil

2 eggs

4 1/2 c. flour

1 tsp. baking soda

1 tsp. cream of tarter

1 tsp. vanilla

Combine first 4 ingredients, beating well, add eggs, beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten with bottom of glass which has been dipped in sugar. Or you can use a fork. Bake at 375 for 10-12 minutes.

These are very good cookies. and yes the ingredients are correct on the oil and margarine.


 Jezebel Sauce
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 cup (small jar) pineapple preserves

1 cup (small jar) apple jelly

1/4 cup dry mustard

1/3 cup horseradish (prepared)

1 tsp. black pepper

Mix until blended. Can be refrigerated for up to 2 weeks. Serve this over a block of cream cheese with crackers.

 Creamy Sweet Corn
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 C. fresh or frozen corn

1/4 C. half and half

2 T. butter

1 T. sugar

1/2 tsp. salt

In a saucepan combine all ingredients. Bring to a boil over medium heat. Simmer, uncovered for 6-8 minutes till heated through. Serves 4.


 Black Eyed Pea Cornbread
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4
1 lb. ground beef

1 cup canned black-eyed peas, drained

1 cup onion, chopped

3/4 cup cream-style corn

1 cup cornmeal

1/2 cup flour

1 cup buttermilk

1/4 cup cooking oil

2 eggs, slightly beaten

1 tsp. Salt

1/2 tsp. Baking soda

2 jalapeno peppers, chopped

1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 9x13 inch pan that has been well greased. Cook at 350 for 45 minutes, or until done.


 Red Hots Jello Apple
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1/3 c. red hots cinnamon

1 c. boiling water

1 large pkg. cherry jello

2 c. applesauce

Melt the red hots in boiling water, then add Jello. Stir until dissolved.. Cool a little, then add applesauce and pour into 9 x 9 inch dish. Refrigerate and let the jello salad get firm. Just before serving turn molded salad on plate.

I Filled the bowl (after the Jell-O salad was turned over on a plate) a simple apple salad.


 Old Fashioned Oatmeal Cookies
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

3/4 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup cold water

1 tsp. vanilla extract

1 cup flour

1 tsp. salt

1/2 tsp, baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

3 cups of quick-cooking oatmeal

1 cup raisins



Cream all but oats and raisins in large mixer bowl, with electric mixer on low speed. Stir in oats and raisins. Drop by teaspoon onto greased cookie sheets. Bake at 350 for 12 to 15 minutes, until golden brown and feel firm to the touch.

BIRTHDAY CAKE COOKIES

Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

 box cake mix

2 eggs

1/2 cup vegetable oil

Nuts, chocolate chips, white chips, dried fruit* (optional and you decide what you want to add!)

Mix oil, eggs and cake mix together in a large bowl. Stir in your "add-ins" if desired. Drop tablespoon size mounds onto a greased cookie sheet. You do not have to grease the sheets of they are non- stick. Bake at 350 degrees for ten minutes.

*If you add dried fruit, make sure it's not the REALLY dried fruit but the type that is chewy and still has some moisture in it. Here are some of the variations I have made with great results:

Yellow cake w/chocolate chips or chunks

Chocolate cake w/butterscotch and white choc. chips

Yellow cake w/macadamia nuts and white choc. chips

Choc. cake w/macadamia nuts and white choc. chips

Orange cake w/white frosting (tastes like a creamsicle)

Banana or spice cake w/walnuts and white frosting

German choc. cake w/coconut pecan frosting

Chocolate cake w/toffee bits

Chocolate cake w/chopped cherries

Cinnamon Swirl cake w/white icing (tasted like a cinnamon bun)

I have also made these as a bar cookie when I am really in a hurry. They turned out fine except that next time I would slice them before they cooled completely so they don't crumble quite as much.

Pecan Pie Cake by Tona Haggermaker

Pecan Pie Cake

1 yellow cake mix
1 egg
1/2 cup melted butter (I use oleo)
1 1/2 cup light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans

Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread
the rest into a greased and floured 9x13 pan and bake at 325 degrees for 15
minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, corn
syrup, brown sugar, vanilla and pecans. Pour this filling on top of crust and
cook about 50 to 60 minutes at 325 degrees.
Tona Haggermaker
cookin_with_haggermaker@yahoogroups.com