Easy Street Cake

Easy Street Cake *1 box cake mix (your choice!) *1 small package instant pudding mix 3 large eggs */2 cup chopped nuts (your choice!) 1/2 cup oil 1 teaspoon vanilla extract 1 cup club soda This recipe is good for a bundt pan but can easily be a sheet cake or cupcakes. Vegetable oil spray your pans of choice or line cupcake wrapper in a muffin tin. Set aside while you prepare the batter. Mix together thoroughly all the ingredients except the club soda. Then, quickly mix in the club soda to incorporate and pour into prepared pan(s). Bake at 350 degrees for 45 to 50 minutes depending on type of pan(s) you used. Cool in pan for 15 minutes before removing. The fun of this recipe is that you can mix and match your cake mixes, instant pudding mix, and choice of nuts. I always watch for cake mix sales, especially around the holiday seasons, and stock up just for this sort of occasion.

Christmas Cookbook - Butterscotch Apple Cookies

Butterscotch Apple Cookies 1 cup shortening 1 1/2 cups packed brown sugar 1/2 cup corn syrup or honey 2 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves Pinch of ground nutmeg 1 teaspoon ground ginger 1 teaspoon vanilla extract 1/2 cup toasted and chopped walnuts or pecans 1 cup grated apples (be sure to peel them before grating) 1 cup butterscotch chips Preheat oven to 350 degrees. Line cookie sheets with parchment or use vegetable oil spray. Cream shortening, brown sugar, corn syrup (or honey) and eggs in a bowl and beat thoroughly. Mix in the flour, salt, baking soda, and spices. Mix well. Stir in the vanilla and the rest of the ingredients. Drop by small spoonful or use cookie scoop of your size choice onto prepared baking sheets. Bake for 10-12 minutes or until golden around the edges and set in the middle. Remove to cool on a wire rack. Dust with powdered sugar and serve.

Christmas Snacking Cake

Christmas Snacking Cake 1/2 cup butter, softened 1/2 teaspoon salt 1 cup granulated sugar 2 large eggs 1 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 cup whole milk 1 teaspoon vanilla extract Grated zest of one lemon Pinch ground nutmeg Powdered sugar Preheat oven to 400 degrees. Line a 9 x 13-inch baking pan with parchment paper and spray lightly with vegetable oil spray. Cream together the butter, sugar, salt in a large mixing bowl. Add eggs, one at a time and beat until light and fluffy. In another bowl, mix the flour and baking powder. Add to the butter mixture along with the milk and mix to combine. Add the vanilla, zest, and nutmeg and stir to mix. Beat for one minute then pour into prepared baking pan. Bake for approximately 30 minutes or until the center is set and bounces back when touched gently. Cool for 15 minutes then ice with lemon glaze (recipe to follow). Sprinkle with toasted nuts, tiny Christmas candies, or leave plain. Cut into squares and provide to your hungry workers as needed. Lemon Glaze 1 cup powdered sugar 1 teaspoon lemon extract enough fresh lemon juice to form a glaze Ideas . . . Chocolate Glaze - 1 cup powdered sugar, 1/4 cup cocoa, milk to form a glaze Cinnamon & Sugar Combine 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle on warm cake