Cranberry Spread

Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Thaw orange juice concentrate. Mix the cream cheese, orange juice, sugar, orange zest and cinnamon on medium speed with a blender. Mix until fluffy. Stir in cranberries and pecans.
  2. Refrigerate at least 1 hour.
  3. Serve with crackers.

Yoga Tea

Submitted by: Ann Ashburn Lot # 419
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Submitted by: Ann Ashburn Lot # 419
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  1. Boil the above spices for 30 - 45 minutes. Remove from heat and add tea bags. Steep for 3 minutes. Add a little milk until tea is cream colored. Flavor with sugar or honey if desired.

Apple Squares

Submitted by: Barb Buckley Lot # 78
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Submitted by: Barb Buckley Lot # 78
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  1. Blend together eggs, sugar, oil and vanilla. Sift together flour, soda, cinnamon and salt. Stir into egg mixture. Fold in apples, nuts and raisins. Bake in greased and floured 9 X 13 pan. 350 degrees - 1 hour. Let cool and sprinkle with powdered sugar. Cut into squares.

Apple Turnover

Submitted by: Jo Yarish Lot # 43
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Submitted by: Jo Yarish Lot # 43
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Crust
  1. Sift dry ingredients. Cut in butter and shortening. Add 6 - 7 Tbs. water so the dough holds together. Gently knead the dough. Turn onto floured board and roll to about 3/8" thick. Cut into 5" squares.
Filling
  1. Preheat oven to 450 degrees. Combine apples, sugar and cinnamon in a bowl. Place 3 to 4 tablespoons filling on each square. Fold into triangle, wet inside edges with a small amount of water. Press edges together and seal with a fork dipped into water. Make 3 slashes in each turnover so steam can escape. Place turnover about 2" apart on a greased cookies sheet. Bake 15 minutes, reduce heat to 350 degrees and bake 15 minutes longer. NOTE: you can frost or glaze the turnover if you want a really sweet treat.

English Toffee Cookies

Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Cream butter and sugar until smooth. Add egg yolk, mix well. Sift flour with cinnamon and salt. Add flour mixture to butter mixture. Mix lightly but thoroughly, use hands. Spread in even layer on medium size cookie sheet. Smooth surface. Beat egg white slightly. Spread egg white over top of cookie. Sprinkle with nuts. Press nuts into dough. Bake 275 degrees 45 - 50 minutes Cut while hot.

Snickerdoodle Bread

Submitted by: Jo Samson Lot # 202
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Submitted by: Jo Samson Lot # 202
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  1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
  2. Add vanilla and sour cream and mix well.
  3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
  4. Add cinnamon chips and stir into batter. Set aside.
  5. Spoon batter into 4 mini loaf pans until about 2/3full.
  6. Mix 3 Tbs. sugar and 3 tsp. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
  7. Bake at 350 degrees for 35 - 40 minutes. Let cool before removing from pan.

Cranberry Spread

Submitted by: Carolyn Tharp Lot #1441
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Submitted by: Carolyn Tharp Lot #1441
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Instructions
  1. Thaw orange juice concentrate. Mix the cream cheese, orange juice, sugar, orange zest, and cinnamon on medium speed with a blender. Mix until fluffy.
  2. Stir in cranberries and pecans.
  3. Refrigerate at least 1 hour.
  4. Serve with crackers.

Easy Apple Cake

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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  1. Preheat oven to 350.
  2. Grease & flour 9 x 13 baking pan.
  3. In a large bowl, mix cake mix, eggs & apple pie filling.
  4. Pour into prepared pan.
  5. Combine the brown sugar, flour, butter, cinnamon & walnuts.
  6. Sprinkle over the top of the batter.
  7. Bake for 35-40 minutes. Allow to cool.

Pumpkin Roll

Submitted by: Barb Signar Lot # 1883
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Submitted by: Barb Signar Lot # 1883
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  1. Preheat oven to 375. Cover a cookie sheet in foil and grease the foil.
  2. Mix together eggs, pumpkin, sugar, soda, cinnamon. then fold in flour.
  3. Spread onto cookie sheet & then bake for 10 min.
  4. Invert onto a damp towel and roll up to cool.
  5. Beat filling ingredients until fully mixed, unroll cake & spread filling onto it. then re-roll tightly.
  6. Refrigerate until firm and then slice to serve.

Pumpkin Bread

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Mix pumpkin, eggs, vegetable oil, water, and sugar in a large bowl until well-blended.
  2. In another bowl, whisk together remaining ingredients.
  3. Gradually add dry mixture to wet. Stir until just blended.
  4. Divide into three well greased mini loaf pans.
  5. Bake at 350F for about 45 minutes (until a toothpick comes out clean).
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