Jeanette's Recipe Collection
Autumn - The Cozy Season

The morning air is cooler making it possible to see our breath for the first time since last winter; the sky is bluer and the sunrises and sunsets more brilliant; and the tips of the leaves are beginning to change, sumac is bright red, and flocks of birds are beginning to fly south. It is time to hang a wreath of bittersweet and colorful leaves upon our doors, to light a pumpkin spice scented candle in the house, and to begin to think of stocking wood for the fireplace. Our sweaters will need to be taken to the cleaners in preparation for the crisp weather and our leaf rake will need to be readied and gutters cleaned. Our thoughts turn to the fruit of the season. Now that autumn has officially arrived, and the harvests are taking place in the fields, the autumn festivals begin in the small towns around the countryside. In my case, that means the apple festival in one small town, the corn festival in another, the fall festival in yet another, and the covered bridge festival in the county to the north of mine. The universities are having their homecomings and tailgate parties take place before football games. We begin to think of having warming soups for lunch and casseroles for dinner. Baking brings wonderful smells into our homes and makes us feel warm and secure. Autumn is the cozy season.

Following are some recipes appropriate to the season. Enjoy!

Holiday Potato Cheese Soup
On a visit to my daughter earlier this week, she served this soup for lunch. Yummy!

2 c. potatoes, peeled and cubed
3 T. butter
1 sm. onion, chopped
3 T. flour
Salt and pepper to taste
3 c. milk
1 c. Cheddar cheese, shredded
4 slices bacon, cooked crisp and crumbled

Cook potatoes until tender. Drain, reserving one cup water. Set potatoes and water aside. Melt butter in a saucepan, over medium heat (or you can skip the butter and use the bacon grease to sauté the onions). Add onion and stir until tender, but not brown. Add flour, salt and pepper, to onion, cook 3-4 minutes. Gradually add potatoes, reserved water and milk to onion mixture. Blend in cheese and bacon. Simmer on low heat for 30 minutes, stirring frequently.

Leek and Potato Soup
This is something I first ate in Scotland then it became the soup I looked for each day on the menu. When I returned from Scotland, it was 100 degrees outside and I just had to have this soup! When I eat it, I remember sitting in front of a fireplace in the lunch room at Dunrobin Castle after having been outside in the cold and drizzle watching a falconry display. Brian, our coach driver, put another log on the fire to take the chill from our bones as we ate soup.

2 lg. cans chicken broth
6 leeks, cut into 1-in. pieces
1 sm. carrot, shredded
2 lg. potatoes, peeled, chopped, then mashed or pureed
2 T. long grain rice cooked
1 T. parsley flakes
Salt and pepper to taste
Water

Cook the leeks, carrot and rice in the chicken broth until tender. Add the mashed potatoes along with parsley flakes. Season to taste. Add water as needed to make the soup. You may add cut up cooked chicken breast to the soup, and some of the places we ate left the potatoes in small cubes in the soup. Using them mashed gives a little thickening to the soup. Try it until you get it the way you like it!

Spicy Sausage Bean Soup
I once doubled this recipe and fixed it in a 16-qt. stock pot to feed my whole office one day! I love to eat this with fresh baked bread!

1 lb. bulk pork sausage
2 (16 oz.) cans kidney beans, undrained
1 (28 oz.) can tomatoes, undrained and coarsely chopped
1 qt. water
1 lg. onion, chopped
1 bay leaf
1 1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. dried whole thyme
1/2 tsp. pepper
1 green pepper, chopped
1 c. diced potatoes

Brown sausage (I use Jimmy Dean Regular) in a large Dutch oven, stirring to crumble meat. Drain off pan drippings. Stir in all but green peppers and potatoes. Cover and simmer 1 hour, stirring occasionally. Add green pepper and potatoes; cover and simmer 20 minutes. Yield: 11 cups.

White Chili
This is my daughter’s recipe. I fix it and eat on it for a couple of days. If you are watching your fat and calories, this is a good soup for you.

1/2 onion, chopped
1 T. oil
1/4 tsp. cumin, or to taste
1/2 tsp. chili powder, or to taste
1 can white hominy
1 can garbanzo beans (chick peas)
1 can Rotel tomatoes
1 lg. can chunk white chicken

Saute onion in oil. Add spices, all canned items including juices, and cook until hot.

Creamy Broccoli Soup
This is something I remember my mother making.

Vegetable cooking spray
1 c. onion, chopped
6 c. fresh, chopped broccoli
2/3 c. thinly sliced carrot
2 cans chicken broth
1 c. water
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 1/4 c. skim milk

Coat Dutch oven with cooking spray; heat on medium until hot. Add onion and cook, stirring constantly, until tender. Stir in broccoli, carrot, chicken broth, water, salt, pepper, and thyme. Bring to a boil; cover, reduce heat and simmer 15 minutes or until vegetables are tender. Remove from heat; let cool slightly. Place half of the mixture into a blender, cover and process until smooth. Repeat procedure with remaining mixture. Return to Dutch oven; stir in milk. Cook over medium heat until thoroughly heated. Spoon into serving bowls; garnish with carrot curls if desired.

2 1/2 c. water
2 med. potatoes, grated
1 (10 oz.) frozen chopped broccoli, or 1 fresh head
1 can cream of chicken soup
1 c. Velveeta cheese, cup into sm. pieces
3/4 c. evaporated milk
1/2 tsp. seasoned salt

Cook potatoes and broccoli until tender. Add undiluted chicken soup, evaporated milk, seasoned salt, and cheese. Continue to heat, stirring until cheese melts. Serve hot.

Special Potato Soup
This was my Dad’s favorite soup. When I was a kid, we went to Grandma and Grandpa’s house every Saturday night for potato soup and buttered crackers then we all watched their television. They had one before we did!

2 stalks celery, sliced
1 med. onion, chopped
2 T. butter, melted
6 med. potatoes, cubed
2 carrots, sliced
3 c. water
5 chicken bouillon cubes
3/4 tsp. seasoned salt
1/2 tsp. thyme
1/2 tsp. rosemary
Dash of garlic powder
2 c. milk
1 c. shredded Longhorn Cheddar cheese

Saute celery and onion in butter in large Dutch oven until tender. Add potatoes, carrots, water, bouillon, seasoned salt, thyme, rosemary, garlic powder, and pepper; cover and simmer 20 minutes or until tender. Remove from heat; mash the vegetables with a potato masher. Add milk and cheese; cook, stirring constantly, until cheese melts.

1 qt. water
2 lg. potatoes, chopped
1/2 c. onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
1 cube chicken bouillon
1 bag California blend frozen vegetables
1 lb. Velveeta cheese, cut into small chunks
2 cans milk (measure in soup can)
1 can cream of mushroom soup
1 can cream of chicken soup

In a 4-qt. pan, place water, potatoes, onion, celery, carrots, and bouillon cube; cook until tender. Add frozen vegetables and cook until tender. Add soup, diluted with milk. Add Velveeta cheese. Let cheese melt. This works wonderfully in a crock pot.

2 (10 1/2 oz.) cans condensed beef broth
3 c. water
1 med. onion, chopped
4 (15 oz.) cans black beans
1 (16 oz.) jar salsa
1/2 tsp. ground cumin

In a soup pot, combine broth, water, and onion over medium-high heat. Cook 5 minutes or until the onions are tender; reduce the heat to medium-low. Meanwhile, rinse and drain 3 cans of the black beans and set aside. In a blender, puree the remaining can of black beans until smooth. Add the rinsed beans and the bean puree to the broth mixture. Stir in the salsa and cumin and simmer for 5 minutes, until the soup is thoroughly heated, stirring occasionally.

3 c. water
5 med. potatoes
1 c. celery, diced
1 c. carrots, diced
1/2 c. onion, diced
1 tsp. salt
1/4 tsp. pepper
1/2 c. margarine
1/2 c. flour
1 qt. milk
4 c. Cheddar cheese, shredded
2 c. cooked ham, cubed

In a large saucepan, combine water, potatoes, celery, carrots, onions, salt, and pepper. Cook until tender, but still crisp. In a small saucepan, melt margarine. Stir in flour and milk; cook until mixture has slightly thickened. Stir in cheese and heat until cheese melts then spoon cheese mixture into saucepan containing cooked vegetables. Add ham and stir constantly. Heat thoroughly but do not boil.

Garlic Biscuits

2 c. Bisquick
2 c. cheese, shredded
2/3 c. water
Butter
Garlic powder

Mix Bisquick and cheese then add water and mix. Drop onto baking sheet. Bake at 450 degrees for 10 minutes. Melt butter and add garlic powder to taste. Brush garlic butter on biscuits.

1 lb. lean ground chuck
1 lg. onion, chopped
2 stalks celery, chopped
1 (28 oz.) can tomatoes
2 (15 oz.) cans kidney beans
1/2 c. elbow macaroni
1 pkg. chili seasoning mix
Water

Brown meat and onion; add celery, tomatoes, kidney beans and juice, macaroni, and seasoning mix, and enough water to make a soup.

1/2 lb. bacon, cooked crisp and crumbled, drippings reserved
1 med. onion, chopped
1 lb. ground beef, browned
1 (15 oz.) can butter beans
1 (15 oz.) can kidney beans
1 (16 1/2 oz.) pork and beans
1/4 c. brown sugar, packed
1/2 c. barbecue sauce
1/4 c. ketchup
1 tsp. chili powder
Salt and pepper to taste

Saute onion in 3 tablespoons reserved bacon drippings. Combine with bacon and beef; mix in beans. Add brown sugar, barbecue sauce, ketchup, chili powder, salt and pepper. Spoon into a 2-qt. casserole dish and bake at 350 degrees for one hour, stirring occasionally. Or, simmer, in slow cooker on low for 3-5 hours.

Dinner in a Pumpkin
This makes a nice fall treat for a party or just for the family. Arrange colorful fall leaves around the base of the pumpkin on the plate before serving. Two smaller pansy-filled pumpkins may be set on either side. Cut off the top and scoop the insides from these smaller pumpkins. Fill pumpkins with potting soil and plant pansies in them for a special touch. Another idea is to cut a hole in the top of a pineapple, scoop out the inside and insert a small glass. Fill the glass with water and insert cut flowers in autumn colors. On either side of the pineapple, put a small pumpkin or gourd which has been scooped out enough at the top to allow a tealight candle to be inserted. Light the candles for a wonderful centerpiece.

1 sm. to med. pumpkin
1 onion, chopped
2 T. vegetable oil
1 1/2 – 2 lbs. ground beef
2 T. soy sauce
2 T. brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 can cream of chicken soup
1 (8 oz.) can sliced water chestnuts,
1 1/2 c. cooked rice drained

Cut off top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marker or acrylic paint, if desired. Preheat oven to 350 degrees. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleared pumpkin shell. Replace top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve filling. For your vegetable, scoop out the cooked pumpkin and serve. Serves 6.

3 c. cooked, diced chicken
1 pkg. Uncle Ben’s Wild & White Rice
1 can cream of mushroom soup cooked
1 med. onion, chopped
1 c. mayonnaise
1 can water chestnuts, diced
2 cans French-style green beans
1 lb. Velveeta cheese, diced

Melt Velveeta in a pan. Mix all other ingredients and add melted cheese. Pour into a 2 1/2-3 qt. casserole. Bake at 350 degrees for 25-30 minutes.

2 lbs. pork sausage
2 pkgs. dry chicken noodle soup mix
1 c. chopped green pepper
1 c. converted rice, uncooked
1/4 c. chopped onion
1 (8 oz.) can water chestnuts, drained and sliced
2 1/2 c. coarsely chopped celery
4 1/2 c. boiling water
1/2 tsp. salt

Brown sausage; pour off excess fat. Saute green pepper, onion, and celery in the excess fat. Combine soup mix with boiling water; stir in rice and simmer covered for 20 minutes. Add sausage, green pepper, onion, celery, salt, and water chestnuts. Pour into a 2-qt. casserole. Bake at 375 degrees for 20 minutes.

1 T. oil
1 tsp. oil
1 lb. ground beef
1 onion, chopped
1 c. beef stock
1 lg. carrot, chopped
1 T. cornstarch
1 clove garlic, minced
1 T. low sodium soy sauce
1 T. parsley
3 T. tomato paste
1 T. thyme
1 T. horseradish
1 T. marjoram

Brown meat in oil. Saute onion in oil. Combine meat and vegetables. Add 1 cup of beef stock mixed with 1 tablespoon cornstarch to the meat and vegetables. Cook until sauce is thickened. Put the mixture into a baking dish. Bake potatoes then rice the insides of them. Add buttermilk, nutmeg, white pepper, and salt to make creamy potatoes and put mixture on top of meat mixture. Bake in a 350 degree oven until done and potatoes are slightly browned on top. Serve with peas.

Walnut Crunch Pumpkin Pie
This is my son’s recipe. It uses two autumn goodies in pumpkin and walnuts.

1 unbaked (9 in.) pie shell
1 1/4 c. coarsely chopped walnuts
3/4 c. packed brown sugar
1 (15 or 16 oz.) can solid pack pumpkin
1 1/2 c. evaporated milk
2 eggs
3/4 c. granulated sugar
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
3 T. butter, melted

Mix walnuts and brown sugar in a small bowl, place 3/4 cup in the bottom of the pie shell. Reserve remaining mixture for topping. Combine rest of ingredients except butter in a large bowl; mix well. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Add butter to remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2-3 minutes or until bubbly. Cool on wire rack. Makes 8 servings.

Apple Brown Betty
This was my Dad’s specialty. He made it every autumn when the apples were harvested.

Line bottom of an 8-inch square pan with torn bread pieces. Dot with butter. Add 3/4 cup peeled and sliced apples. Sift together 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Sprinkle 1/3 of this mixture on top of apples. Put in another layer of bread pieces, dot with butter, add more apples and more sugar mixture. Do a third layer and top with 1 teaspoon vanilla mixed with 2 tablespoons water. Cover the dish and bake for 40 minutes at 350 degrees, until the apples are nearly tender. Remove cover, increase heat to 400 degrees and brown the dish for 15 minutes. Serve with a hard sauce or whipped topping.

Apple Dumplings with Praline Sauce
This recipe came from a friend of mine in Rome, GA, Bette Brinson.

Pastry:
3 c. all-purpose flour
3/4 tsp. salt
1 c. vegetable shortening
6-8 T. cold water

Filling:
6 sm. cooking apples, cored and peeled
1/3 c. sugar
3/4 tsp. apple pie spice

Sauce:
1 c. brown sugar
2 T. butter or margarine
1 tsp. vanilla
1/4 c. pecans, chopped
Butter or margarine melted
Sugar
Cream

In medium bowl, combine flour and salt. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, and mix with a fork until flour mixture is moistened. Form dough into a ball. Place dough on lightly floured surface. Flatten and roll into an 18 X 12-inch rectangle. Cut into six 6-inch squares. Place an apple upright in center of each square. Combine sugar and apple pie spice and fill center of each apple with sugar mixture. Moisten edges of pastry squares. Fold corners of each square to center over apple. Seal edges by pinching together. Place in an ungreased 13 X 9-inch baking dish. Set aside.

Preheat oven to 400 degrees. In a saucepan, combine water and brown sugar. Cook over medium heat until sugar is dissolved, stirring constantly. Bring to a boil. Remove from heat and stir in butter or margarine, vanilla, and pecans. Pour around dumplings in dish. Bake for 35 minutes or until golden. Brush lightly with melted butter or margarine. Sprinkle with sugar.

1/2 c. all-purpose flour
1/2 c. sugar
1/2 tsp. salt
1/4 c. butter or margarine
7 apples, peeled, cored, and sliced
1/3 c. water
1 T. lemon juice
1 c. Cheddar cheese, shredded

Combine flour, sugar, and salt; mix well. Cut in butter until mixture resembles coarse meal. Toss apples with water and lemon juice and spoon into greased 8-inch casserole. Sprinkle with flour mixture. Bake uncovered at 350 degrees for 30 minutes. Top with cheese and bake additional 5 minutes. Serves 8.

Great Grandma’s Apple Cake
This recipe actually belonged to my great-grandmother.

1 c. flour
1/4 c. shortening
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 egg (well-beaten)
3/4 tsp. cinnamon
2 c. chopped apples
1 c. chopped walnuts

Lightly grease 8-in. square pan, bottom only. Sift together flour, baking soda, salt, and cinnamon. Put shortening into a bowl and add sugar gradually. Beat until fluffy after each addition. Add egg and beat well. Stir in apples. Add dry ingredients in thirds to cream mixture, beating only until blended after each addition. Finally beat only until smooth. Don’t overbeat. Add nuts and turn into pan. Bake at 350 degrees for 45 minutes or until tester comes out clean. Cool. Cut into squares and serve with sweetened whipped topping.

2 1/2 c. flour
1 T. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 c. sugar
3/4 c. blackstrap molasses
3/4 c. apple cider
1/2 c. apple butter
1/4 c. vegetable oil
1 egg white
1 1/3 c. Granny Smith apples shredded, peeled
Cooking spray
1 T. powdered sugar

Preheat oven to 350 degrees. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the sugar, molasses, cider, apple butter, vegetable oil, and egg white in a large bowl; beat at medium speed of mixer for 2 minutes. Add flour mixture; beat until well-blended. Add apple; beat well. Pour batter into a 12-cup bundt pan coated with cooking spray. Bake cake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; invert cake onto a wire rack, and cool completely. Sift powered sugar over cake. Yield: 16 servings.

1 1/2 c. sugar
1 1/2 c. butter
2 1/2 c. flour
3/4 c. milk
1 1/2 tsp. vanilla
2 tsp. baking powder
Whites of 4 eggs, beaten stiff
1 c. hickory nuts, chopped

Cream sugar and butter. Add milk alternately with flour which has been sifted with the baking powder. Add the nuts. Fold in egg whites which have been beaten stiff. Bake in a loaf pan or as a layer cake at 350 degrees for 25-30 minutes.

Oatmeal Cake
This recipe belongs to my cousin Kathy.

1 c. Quick oatmeal
1 1/4 c. boiling water
1/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Preheat oven to 350 degrees. Combine oatmeal and water and let stand 20 minutes. Cream together shortening, sugars, eggs, and vanilla until fluffy. Add oatmeal mixture. Beat well. Sift together flour, soda, baking powder, salt, and cinnamon. Add to creamed mixture and beat well. Pour into greased and floured 9 X 13-inch pan. Bake 35 minutes or until tests done. Mix together 1/2 cup brown sugar, 1/2 cup margarine, 1/4 cup cream or milk, 1/2 cup chopped nuts, and 1 cup coconut. Spread on top of hot cake and broil 3-4 minutes until brown. Watch closely. Serves 16-18.

Gingerbread Upside Down Cake

1/3 c. cooking oil
1/2 c. brown sugar, firmly packed
1/4 c. pecan halves
16 canned apricot halves or 8 canned peach halves

Mix oil and sugar. Spread evenly in pan (7 X 11-in.). Place pecan halves in cavities of fruit which has been placed cut side down. Drop remaining nuts around fruit.

Batter:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. ginger
1 egg
1/2 c. sugar
1/2 c. molasses
1/2 c. boiling water
1/2 c. cooking oil
1 c. whipping cream (opt.)

Sift flour, measure, resift 3 times with soda, salt and spices. Beat egg, stir in sugar, then molasses. Add flour mixture, beat well. Add boiling water and oil; beat until smooth. Pour into prepared pan. Bake in moderate oven (375 degrees) about 35 minutes. Remove from oven, cool on cake rack 5 minutes, turn out onto rack, cool slightly, fruit-side up. Serve warm or cold with sweetened whipped cream if desired. Serves 8.

3 1/2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1 c. butter
2 c. sugar
2 c. canned pumpkin
4 eggs, lightly whipped
1 1/2 c. chocolate chips
1 1/2 c. walnuts, chopped

Glaze:
1 c. powdered sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2-3 tsp. cream or milk
1/2 c. walnuts, chopped

Grease 2 loaf pans; set aside. Combine flour, soda and spices. Cream butter with sugar and pumpkin; blend in eggs. At low speed, add dry ingredients to egg mixture. Mix in chocolate chips and one cup walnuts. Stir to blend. Pour into loaf pans and sprinkle with 1/2 c. nuts. Bake at 350 degrees for 1-1 1/2 hours. Top with spice glaze.

Spice Glaze:
Combine dry ingredients, blending in cream or milk until mixture becomes the consistency of glaze. Spread on loaves when removed from oven. Sprinkle with remaining nuts. After 5 minutes, remove from pans and cool on a rack.

1 1/2 c. butter, softened
2 c. sugar
2 eggs
1/2 c. molasses
4 c. flour
4 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
Additional sugar

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.

Pumpkin Dip

1 (8 oz.) pkg. cream cheese, softened
1 (18 oz.) can pumpkin pie mix*
2 c. confectioner’s sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger

Beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix (*not just pumpkin but pie mix); beat well. Add sugar, cinnamon, and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

Whole Wheat Apple Cookies
This recipe came from my friend Grover Brinson of Georgia,

1/2 c. butter or margarine, melted
1/4 c. granulated sugar
1/2 c. light brown sugar
1/2 tsp. vanilla extract
2 eggs
3/4 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. uncooked, quick cooking oats
3/4 c. unpeeled apples, chopped

Preheat oven to 375 degrees. In a large mixing bowl, combine the butter and sugars. Mix on medium speed until light and fluffy, about 3 minutes. Add the vanilla and eggs, one at a time, beating well after each addition. Slowly add the flour, salt, and baking soda. Stir in the oats and chopped apple. Drop by teaspoonsful, 1 inch apart, onto a greased cookie sheet. Bake for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool. Makes 3 dozen cookies.

6 lbs. apples
Water Sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves
Juice of one lemon
2 T. red hots candy

Peel, core, and slice apples and place in slow cooker. Nearly cover with water. Cover and cook on Low 8-10 hours until soft. Stir occasionally. Remove apples form cooker and puree in blender. To each cup of pulp, add 1/2 cup sugar. Add remaining ingredients. Return to slow cooker. Cover and cook on low an additional 8-10 hours. Stir occasionally. Remove cover during last half hour. If a thicker apple butter is desired, leave the cover off the slow cooker the entire time.

4 med. apples
1/4 c. sugar
1/4 c. margarine
1/4 c. light corn syrup
1/4 tsp. ground cinnamon

Hard Sauce:
1/3 c. butter or margarine
1 c. confectioner’s sugar
1/4 tsp. rum extract

Core the apples. Pare from the stem down halfway. Place in a shallow baking dish. In saucepan, heat sugar, margarine, syrup, and cinnamon over medium heat until smooth. Pour over apples. Bake at 375 degrees for 40 minutes. Serve warm with the hard sauce on top. For the hard sauce, mix the butter or margarine and sugar at high speed of mixer until light. Add the rum extract.

Gingered Baked Fruit

1 (20 oz.) can pineapple chunks
1 (16 oz.) can pear halves
1 (16 oz.) can peach halves
1 (16 oz.) jar maraschino cherries
1/4 c. butter
1 T. ground ginger
1/4 c. firmly packed brown sugar

Drain the fruit. Combine fruit in a 1 1/2 qt. casserole dish. Melt butter; add sugar and ginger, stirring until smooth. Pour ginger mixture over fruit. Bake at 325 degrees for 30 minutes.

1 med. sweet potato
1 loaf pound cake
3 (8 oz.) pkg. cream cheese, at room temperature
1 c. granulated sugar
3 eggs
1 c. heavy cream
1 tsp. lemon extract
2 tsp. vanilla extract
2 tsp. ground ginger

Boil sweet potato until tender. Cool, peel, mash and set aside. Should yield about 1 cup. Preheat oven to 350 degrees. Line a 9-inch springform pan with thin slices of pound cake. Firmly press into bottom of pan. Set aside. In a large bowl, beat cream cheese until fluffy. Gradually add sugar; mix well. Add eggs one at a time beating well after each addition. Pour in cream. Mix well. Stir in extracts and nutmeg. Mix well. Pour into prepared pan. Bake 1 hour or until center is almost set. Remove from oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish if desired.

46 oz. apple juice or cider
1 (30 oz.) can pumpkin pie mix
1 qt. vanilla ice cream
1 qt. lemon lime soda, chilled

Combine apple juice and pumpkin pie mix; mix well. Just before serving, combine pumpkin mixture and ice cream in a punch bowl; stir until smooth. Gently stir in soda. Yield: 4 quarts.

1/2 c. butter
1 1/4 c. sugar
2 eggs
1 1/4 c. canned sweet potatoes, mashed
1 1/2 c. flour
1/4 tsp. salt
2 tsp. baking powder
1 1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 c. pecans or walnuts, chopped
1 c. milk
1/2 c. raisins, chopped

Preheat oven to 400 degrees. Grease muffin tins. Cream butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift flour with baking powder, salt, cinnamon, and nutmeg. Add milk and mix. Fold in nuts and raisins. Fill muffin tins 2/3 full. Bake for 25 minutes. These can be frozen and reheated about 1 minute in the microwave.

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