Pumpkin Cranberry Muffins

2 cups flour
1 cup canned pumkin
3/45 cup sugar
3 tsp. baking pwd
1/2 cup veg. oil
1 tsp. cinnamon
2 eggs
1 tsp cinnamon
1 cup dried cranberries(craisins)
1/2 tsp ginger
1/2 cup chopped pecans
course sugar,optional

1- Heat oven to 400 degrees Grease 12 regular size muffin cups or line w/ baking cups
2- In large bowl, mix flour,sugar,baking pwd,spices.
Stir in pumpkin,oil,eggs cranberries and pecans.
Divide batter evenly among muffin cups. Sprinkle coarse sugar over batter in each cup.
3- Bake 20-25 min or untill toothpick inserted in center comes out clean.
Yummy when served warm!
(calories 300 per muffin)
fat calorie 120, cholesterol 35mg sodium 180mg, carbohyrate 40mg, dietary fiber 2g, protien 4g

Sorry, I decided not to put the Chocolate Cake on the blog, it was so long and complicated and I didn't think it was that good for the work it took to put it together. The Chocolate sauce was just as good on good ole brownies and vanilla ice cream. Plus it was expensive to make.

Piping Hot Biscuits

Roll dought half as thick as you like your baked biscuits

2 cups sifted flour ----- 1/2 tsp. cream of tartar
4 tsp. baking powder ----- 1/2 cup shortening
2 tsp. sugar ----- 2/3 cup milk
1/2 tsp. salt

Sift together flour, baking powder, sugar, salt and cream of tartar.
Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir with a fork just until moistened. Knead gently 10 times on lightly floured surface. Roll or pat dough 1/2" thick. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake in 450 degree oven 10-12 minutes or until golden brown. Makes 16

Monkey Bread

1 pkg. frozen rolls (18)
1 pkg. butterscotch pudding (not instant)
1 stick butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1 cupped nuts (optional)

Grease pan
Melt together butter, sugar, cinnamon
Sprinkle 1/2 nuts in bottom of pan
Place frozen rolls
Sprinkle over rolls dry pudding
Pour melted mixture over rolls and sprinkle rest of nuts
Cover and let rise overnight
Bake @ 350 degrees for 30-40 minutes, cool for 5 minutes and turn out onto a platter

Cinnamon Rolls (like Cinnabons)

KRISTINE FOUND THIS RECIPE, WE ARE GOING TO MAKE THEM WHEN I AM THERE AT CHRISTMAS,AND LET YOU KNOW HOW THEY TURN OUT. (WE MAY EVEN HAVE A PICTURE)

Rolls:
1/2 cup warm water
2 packages yeast
2 Tablespoons sugar
3.4 ounce package vanilla pudding
1/2 cup butter, melted
2 eggs
1 tsp. salt
6+ cups flour

Filling:
1 cup soft butter
2 cups brown sugar
4 tsp. cinnamon

Cream Cheese Frosting:
8 ounces cream cheese
1/2 cup butter
1 tsp. vanilla
3 cups powdered sugar
1 Tablespoon milk

In a bowl, combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs, and salt to pudding. Mix well. Add yeast mixture. Mix well.

Have 5 1/2 cups flour in mixer, fitted with dough hook. Add pudding mix to flour to combine. Knead until smooth. I had to add about 1 1/2 cups more flour until the dough held together and cleaned sides of bowl while mixing.

Place dough in a greased bowl. Spray top of dough with non-stick spray and cover bowl with plastic wrap. Rise until double.
Punch down dough and let rise again.

Roll out dough on floured surface to a 34" X 21" rectangle.
Take 1 cup softened butter and spread out over dough.
In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle brown sugar mixture over butter.

On the long side of the rectangle, roll up very tightly and pinch the edges closed.

With a serrated knife, cut the roll every two inches.

Place on parchment lined cookie sheet, 2 inches apart.
With your hand, lightly press down on each roll.
Cover and rise until double.
Bake at 350 for 15-20 minutes.
Remove when they start to turn golden. DO NOT OVERBAKE.

Mix all frosting ingredients and blend until smooth.
Frost warm rolls with cream cheese frosting.

Yummy Pumpkin Cookies for Fall

1 cup shortening
2 tsp. baking powder
3 cups sugar
2 tsp. soda
2 eggs
1 tsp. salt
2 cups canned pumpkin
1 tsp. cinnamon
2 tsp. vanilla
1 tsp. nutmeg
5 cups flour

1. Cream together the shortening and the sugar.
2. Beat in the eggs, pumpkin and vanilla.
3. Sift the dry ingredients together, add to the
mixture, then mix well.
4. Drop the dough by rounded teaspooonfuls onto
a greased cookie sheet.
Bake at 400 degrees for 10 minutes or until
lightly browned. Frost when cool.

FROSTING:

1 package (3 oz.) cream cheese softened
1/2 cup margarine, softened
1 box powdered sugar
1 tsp. vanilla
Water as needed

1. Mix all of the ingredients until creamy and add
water to desired consistency--frost cookies
and add chocolate chips if desired.