Fresh Apple Cake

I used this recipe for cupcakes today but it would work for a sheet cake, too. I like that it can be mixed in one bowl and in the oven quickly. There is a little prep work for the apples but isn't that what teenage children are for?? Fresh Apple Cake . . . or Cupcakes 1 1/2 cups vegetable oil 1 1/2 cups granulated sugar 1/2 cup packed brown sugar 3 large eggs 3 cups all-purpose flour 1 teaspoon baking soda 1/2 cup milk 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 teaspoons vanilla extract 1 tablespoon freshly grated lemon zest 3 heaping cups of peeled and diced apples 1 tablespoon brandy 1 teaspoon cinnamon 1 tablespoon brown sugar Preheat oven to 350 degrees. Either line cupcake pans with papers or vegetable oil spray and line the bottom of a 11 x 13-inch (or there abouts!) with parchment paper. Place all of the first group of ingredients in a mixing bowl. Mix until just combined. If the batter is too dry, add drops of milk until it reaches the proper consistency. In another bowl, combine the second group of ingredients. Fold the apple mixture into the batter and put into your prepared pan(s). Depending on the pan(s) used, baking for approximately 15-25 minutes or until golden and the top springs back when lightly pressed. Cool in a wire rack. The cake goes well with whipped cream or a scoop of vanilla ice cream. If you want it simple, ice with a thin lemon glaze.

Spicy Pumpkin Cookies

neverendingcookiebook-subscribe@yahoogroups.com The following recipe and more can be found on this site! Halloween is around the corner and can Thanksgiving be far behind? Just by going to the market and seeing the piles of pumpkins tells you that Fall is officially here and it is time for all things spicy and, well, pumpkin! Naturally, the best way to ease into the season is with a batch of Pumpkin Cookies! Spicy Pumpkin Cookies 1/2 cup shortening 1 1/4 cup dark brown sugar, firmly packed 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon orange extract Zest of one fresh orange 1 1/2 cups canned pumpkin 1 1/2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup dried cranberries or raisins 1 cup chopped walnuts Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine the shortening and brown sugar and beat together until light and fluffy. Add in the eggs and mix thoroughly. Add the extracts, zest, and pumpkin. Combine the dry ingredients and add to the shortening/sugar mixture. Stir in the cranberries or raisin and nuts. Scoop out teaspoons of dough and place about 2 inches apart on prepared baking sheets. Bake for approximately 12-15 minutes or until lightly brown and set. Remove to cool on a rack. A nice touch for the holidays would be an orange glaze. Just drizzle it over the cookies when they are still a bit warm and let dry. Some colorful sprinkles in keeping with the season wouldn't go amiss, either!

Never forgotten . . .

Haven't forgotten this blog but have been busy posting cookie recipes on a new Yahoo Group site. If you are looking for some ideas for Christmas baking, you can go there and get some great recipes and share your own. Conversation is welcomed there! neverendingcookiebook-subscribe@yahoogroups.com

Almond Crisp Refrigerator cookies

Almond Crisp Refrigerator Cookies 2 sticks butter (don't use margarine!) 1 egg 1 egg yolk (you can save the white to glaze the cookies when they go into the oven!) 1 cup granulated sugar 1 teaspoon vanilla extract 2 teaspoons almond extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup toasted and finely ground almonds Cream the butter, egg, egg yolk, sugar, and extracts together until light and fluffy. Stir together the dry ingredients and stir into the butter mixture. Fold in the nuts. Knead the dough just a bit and then roll it into a log/cylinder. Do this directly on waxed paper and you can immediately roll it up for placement in the refrigerator. Refrigerate for at least an hour before baking. Preheat oven to 350 degrees. Slice the dough into 1/4th inch slices and place on parchment-lined baking sheets. Bake for 10-12 minutes or until lightly brown. Let cool on sheets before removing to cooling racks. If you want to use up that spare egg white, just whip it up a bit and brush on unbaked cookied before going into the oven. You can also decorate them with additional chopped nuts or colorful sprinkles.

Banana Drama Cookies

I love drop cookies as they go together quickly and are almost always tasty, moist little cakes of goodness. Save an overly-ripe banana by way of a cookie ingredient and you have a win/win situation. Banana Drama Cookies 1 cup granulated sugar 2/3 cups solid shortening 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup very ripe banana - well mashed 1 tablespoon freshly-grated lemon zest 1 cup chocolate chips - semisweet or milk chocolate, melted 2 1/2 cups all-purpose flour 2 teaspoons baking powder Pinch salt 1/4 teaspoon baking soda Preheat oven to 350 Degrees. Line baking sheets with parchment paper or used vegetable oil spray. Combine the sugar and shortening and beat until light and fluffy. Beat in the eggs and extracts. Add bananas and melted chocolate. Combine the dry ingredients and stir into egg/shortening mixture. Use a cookie scoop or drop by rounded teaspoonsfuls about 1 1//2 inches apart on prepared baking sheets. Bake for 8-10 minutes. Remove to cool completely on wire racks. Icing 1 1/2 cups powdered sugar 1/2 teaspoon vanilla extract Enough milk or cream to form a usable icing. Topping ideas Finely chopped peanuts Candied cherries

Rice Pudding for a Crowd

Rice Pudding for a Crowd 2 cups long-grained rice 6 cups whole milk but not less than 2% variety 1 1/2 cups granulated sugar Mix this all into a large cooking pot with a lid. Bring to a strong simmer and turn down to very low and let it slowly cook. This could take up to 45 minutes to an hour depending on the type of rice you use, etc. When the rice has cooked through and the milk is thickened, remove from heat. At this point, you can add cinnamon, diced apples, dried fruit, raisins, etc. I like to throw in a tablespoon of butter and a teaspoon or two of vanilla extract. A dash of brandy won't hurt, either. Stir in your chosen ingredient(s), cover, and let sit until you serve it. It is great hot, warm, or cold. It keeps in the refrigerator a day of two although it seldom lasts that long at my house.

The Never Ending Cookie Book

While I will still be posting recipes here, if you are looking for cookie recipes in particular, check out this Yahoo Group. neverendingcookiebook-subscribe@yahoogroups.com No hassle to join and you can share your own, favorite cookie recipes as well as find some new ideas to try for the holiday season or any day of the year that you feel like baking for your family.