Canned Apple Pie Filling

Canned Apple Pie Filling                                          Sharla Nelson

Ingredients:

1 ½ cups white sugar                                   10 cups water

1 cups cornstarch                                         3 Tbs lemon juice

2 tsp ground cinnamon                                2 drops yellow food coloring

¼ tsp ground nutmeg                                  6 pounds apples

2 tsp salt

1.     In a large saucepan, mix sugar, cornstarch, cinnamon, and nutmeg.  Add salt and water and mix well.  Bring to a boil and cook until thick and bubbly.  Remove from heat and add lemon juice and food coloring.

2.     Sterilize canning jars, lids and rings by boiling them in a large pot of water.

3.     Peel, core, and slice apples.  Pack the sliced apples into hot canning jars, leaving ½ inch headspace.

4.     Fill jars with hot syrup, and gently remove air bubbles with a knife.

5.     Put lids on and process in a water bath canner for 20 min.

Zucchini cake

Chocolate Zucchini cake                                           Susan Jensen

½ Cup butter                                                            4 Tbsp cocoa

½ cup veg. oil                                                            1 tsp baking soda

1 ¾ Cup sugar                                               ½ tsp baking powder

2 eggs                                                             ½ tsp cinnamon

1 tsp vanilla                                                   ½ tsp salt

½ cup sour milk (buttermilk)                     2 cups grated zucchini

2 ½ cups flour

Cream shortening, sugar.  Add eggs and vanilla and beat.   Add dry ingredients then sour milk, mix in zucchini. 

Spread in 9X13 pan. 

Sprinkle on topping:  ½ Cup chocolate chips, ¼ Cup brown sugar,  and ¼ Cup nuts

Bake at 350 degrees for 40-45 min.  Check center with a toothpick.  

Fruit Salsa with Baked Cinnamon Chips

Fruit Salsa with Baked Cinnamon Chips                          Laura McKee
2 kiwis, peeled and diced 
2 Golden Delicious apples - peeled, cored and diced 
8 ounces raspberries 
1 (16 oz) carton of strawberries, diced 
2 tablespoons white sugar (more or less to taste) 
1 tablespoon brown sugar (more or less to taste) 
3 tablespoons fruit preserves, any flavor (I used raspberry) 
10 (10 inch) flour tortillas 
melted butter or butter flavored cooking spray 
Cinnamon sugar (1 cup white sugar plus 2 Tablespoons cinnamon)

Instructions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 
2. Preheat oven to 350 degrees. 
3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). 

4.Bake in the preheated oven 8 to 10 minutes (It only took 8 minutes for mine). Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off too much juice and becomes runny.

Cake Decorating Recipes

White Almond Wedding Cake

Ingredients

1 (18.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Nutritional Information  Amount Per Serving  Calories: 211 | Total Fat: 6.6g | Cholesterol: 5mg

(From Allrecipes.com)

Marshmallow Fondant

2 lb powdered sugar (1 bag)

1 lb marshmallows (1 bag)

4 T water

1/4 C crisco (use the real thing) 

Spread bowl with crisco.  Add 1/4 C crisco to bowl.  Melt 1 lb marshmallows w/ water in microwave on high for 30 sec.  Stir.  Cook 30 more sec. then stir again.  Repeat if needed until all the marshmallows are melted.   Pour in powdered sugar.  Stir then knead on a greased surface.   Knead in more powdered sugar if needed.  If fondant is too dry and cracks, knead in some crisco. (Do not use water)  If it is too sticky, add some powdered sugar.  It should be elastic but not stick to your fingers.  You can divide and knead in coloring now or the next day.  Darker colors will  darken the longer you wait.  The coloring will also be easier to work in before letting it sit.  It is better to wait at least overnight before putting it on the cake- all the ingredients will be better blended together.   Store fondant in an airtight container or ziploc bag.   Do not store in the fridge as this can make it sticky.  Then, roll out on a greased surface and cut as needed.   To stick shapes on the cake, you can use a little bit of water and talcum powder or just rubbing crisco on the bottom seems to work just fine. 

contributed by Amber Parkinson, (my best adaptation from Libby's Class)

Wilton’s Buttercream Frosting

1 C shortening

1 C butter

2 T vanilla (yes, this is 2 tablespoons)

2 lb powdered sugar (1 bag)

2 T milk

Cream the first 3 ingredients, then slowly add powdered sugar and milk at the end.  

Contributed by Amber Parkinson as received from Libby Christensen

Yummy Treat to try

1 cup Dark karo syrup
1 cup sugar
Bring to a boil and take off the stove
Add 1 cup peanut butter
6 cups corn flakes

Best put on waxed paper of cookie sheet to cool. Pat to 1/2" to cool. Cut into small squares. I doubled the recipe and it worked great.

Contributed by Donald Barber

Hot Fudge Puddding Cake

1 ½ c QUICK MIX
¼ c canola oil
1 t vanilla
½ c granulated sugar
¾ c brown sugar, firmly packed
2 T cocoa + ¼ c cocoa
¾ c chopped nuts
1 ½ c boiling water
½ c milk

Preheat oven to 350 degrees. In an unbuttered 8-inch square pan, combine QUICK MIX, oil, sugar, 2 T cocoa, nuts milk and vanilla. Blend well. Combine brown sugar and ¼ c cocoa in a small bowl. Add to boiling water and bring to a boil. Gently pour over top of cake mixture. Do not stir. Bake 35-40 minutes until edges separate from pan. Cool in pan 15 minutes before serving.

Carmel Pudding Cake

2 c QUICK MIX Brown Sugar Topping
½ c chopped nuts 1 c brown sugar
½ c brown sugar, firmly packed 1 T butter or margarine
1 c milk 2 c boiling water
1/3 c canola oil
½ c raisins if desired

Preheat oven to 375 degrees. Lightly grease an 8-inch square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, & nuts. Mix well. Add milk & blend well. Pour into prepared pan. Prepare Brown Sugar Topping in a small bowl combining brown sugar, butter & boiling water. Blend. Gently pour over top of cake mixture without stirring Bake 30 to 40 minutes until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving.

Chocolate Chip Cookies

2 eggs well beaten
1 cup butter crisco
1/2 cup sugar
1 cup brown sugar
1 t vanilla
Beat until it is smooth and light.

Add to this: 1 t baking soda
1/2 t salt
2 1/2 cups flour
1 cup milk chocolate chips
1 cup white chocolate chips
Place on wax-paper lined cookie sheet and bake at 375 degrees for 10 minutes. Do not overbake.

Freezer Apple Pie Filling

If you have been ovewhelmed by apples this fall, make them into Freezer Apple Pie filling.

You will need
24 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar (can do 1/2 white and 1/2 brown if you want more flavor)
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
5 cups water

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze. Can be stored for up to 12 months.

Great Halloween Treat

Left over snickers bars from Halloween make a great dessert. Simply chop them. Peel, core and slice a few apples. Place the apples in a baking dish and sprinkle with the chopped snickers. Bake at 350 degrees for 15 minutes. Serve alone or with vanilla ice cream. Yummy!

Fruit Crisp Topping from Pam Jensen

This is an easy, delicious topping for a fruit crisp. I have used it with peaches, blueberries, cherries and apples and it works great with each.

1 c. flour
1 c. brown sugar
1 c oatmeal
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
3 T. butter/margerine (softened)

Prepare fruit and place in 9x9 or 9x13 pan that has been sprayed. Combine topping ingredients, mix thoroughly and sprinkle over top of fruit. Depending on the fruit, bake at 350 degrees for about 30-45 minutes.