Apple Pie

Ingredients:

Pillsbury ready-made pie crust (never work harder than necessary)
7-8 baking apples, peeled and sliced
3/4 cups sugar
1 teaspoon cinnamon
1 tablespoon flour
1/4 teaspoon nutmeg

Directions:

Preheat oven to 375° F.

In a bowl, mix cinnamon, flour, nutmeg, and sugar.

Place crust in pan, then add the apples and sugar mixture. Dot with small slices of butter over the top. Cover with top pie crust.

Brush with milk and sprinkle sugar on top. Make design if desired.

Bake for 50 minutes or until done. [1]

Pumpkin Pie

Ingredients:

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 can (15 oz.) pumpkin

1 can (12 fl. oz.) evaporated milk

1 unbaked 9-inch deep-dish pie shell

Whipped cream (optional)

Directions:

Preheat oven to 425° F

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately after cooling or refrigerate. Top with whipped cream before serving. [2]

Banana Chocolate Chip Muffins

 Ingredients:

1¾ cups all-purpose flour

½ cup white sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup semisweet chocolate chips

1 egg

¼ cup vegetable oil

¼ cup milk

3 ripe bananas mashed

Directions:

Preheat oven to 400° F.

Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl. Mix thoroughly, and make a well in the center.

Beat the egg in a small bowl until frothy. Mix in cooking oil, milk, and bananas. Pour mixture into the well. Stir only until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full.

Bake for 20 to 25 minutes. Makes 1 dozen muffins. [3]

Raspberry Crumble Bars

Ingredients:

2 sticks butter, softened, plus more for the pan

2 ¼ cups all-purpose flour

½ cup granulated sugar

½ cup brown sugar

1 cup rolled oats

¼ teaspoon fine sea salt

1 egg, beaten

1 cup raspberry jam (and basket of raspberries if desired)

Directions:

Preheat oven to 350° F. Butter an 8-inch square baking pan.

Add the flour, granulated sugar, brown sugar, oats, and salt to a bowl. Add in the butter and egg and beat at a low speed with a mixer. Stop and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups of the crumb mixture aside.

Press the remaining crumb mixture into the bottom of the baking pan. Spread the raspberry jam over the top, leaving a ½ inch border and add berries (optional). Crumble the rest of the oat mixture over the jam and berries.

Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars. Makes a dozen bars. [4]

Pumpkin Bars

Ingredients:

4 eggs

2 cups sugar

1 cup vegetable oil

1 16 oz. can pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon cloves

½ teaspoon nutmeg

Directions:

Preheat oven to 350° F.

Mix eggs, sugar, oil, and pumpkin into large bowl, set aside. Then sift dry ingredients into mixture. Pour into greased and floured 12 x 18 x 1” pan. Bake 25- 30 minutes.

Cream Cheese Frosting for Pumpkin Bars

Ingredients:

8 oz. package cream cheese

¾ stick butter

1 tablespoon cream/milk

1 teaspoon vanilla

3 cups powdered sugar

Directions:

Beat cream cheese, vanilla, and cream together until soft. Add powdered sugar until the frosting is a spreadable consistency. Let bars cool before spreading frosting. [5]

Pumpkin-Swirl Cheesecake

Ingredients:

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

½ cup finely chopped PLANTERS Pecans

¼ cup butter, melted

4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 teaspoon vanilla

4 eggs

1 cup canned pumpkin

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Dash of ground cloves

Directions:

Preheat oven to 325°F.

Mix ginger snap crumbs, nuts and butter; press onto bottom of 13×9-inch pan.

Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1½ cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Additional Tip:

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve. [6]

Recipes:

[1] “Mom’s Easy Apple Pie.” COOKS.COM RECIPE SEARCH. The FOURnet Information Network, n.d. Web. 27 Oct. 2013. <http://www.cooks.com/recipe/pd1aj6mc/moms-easy-apple-pie.html>.

[2] “LIBBY’S® Famous Pumpkin Pie.” Nestlé Very Best Baking. Société Des Produits Nestlé, n.d. Web. 27 Oct. 2013. <http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx>.

[3] “Banana Chip Muffins.” Allrecipes.com. Allrecipes.com, n.d. Web. 27 Oct. 2013. <http://allrecipes.com/Recipe/Banana-Chip-Muffins-I/Detail.aspx>.

[4] Thornton, Anne. “Raspberry Crumble Bars.” Food Network. FoodNetwork.com, n.d. Web. 27 Oct. 2013. http://www.foodnetwork.com/recipes/anne-thornton/raspberry-crumble-bars-recipe/index.html.

[5] Family Recipe of Emily Olson

[6] “Pumpkin-Swirl Cheesecake.” KraftRecipes. Kraft Foods, n.d. Web. 27 Oct. 2013. http://www.kraftrecipes.com/recipes/pumpkin-swirl-cheesecake-50339.aspx?tab=recipe.