Heavenly Syrup

Ingredients:

1 cube butter (1/2 cup)
2 cups sugar
1 cup sour cream

Mix together over medium high heat.  When completely melted and beginning to bubble add:

1 tsp. vanilla
1 scant tsp. baking soda

Continue heating until syrup froths and doubles in volume.  Serve immediately. If you continue cooking the syrup or save it and re-use it will become thicker and more caramely, but still delicious!

German Apple Pancake

Ingredients

• 4 egg
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1 pinch salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground nutmeg
• 
  
• Apple topping
• 2 tablespoons butter
• 1/3 cup white sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 + large apples - peeled, cored and sliced

Directions

1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg.
2. 
   
3. Preheat oven to 425 degrees F (220 degrees C).
4. 
   
5. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
6. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Spiced Pumpkin Bread

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil (1/2 cup oil and 1/2 cup applesauce is good too)
• 2/3 cup water
• 1 cup white sugar
• 1 cup brown sugar

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 - 2 cups mini chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add chocolate chips (if using). Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Chocolate Chip Cookies

recipe from: Lara Butler

Ingredients

• 3 cups brown sugar
• 3 cups canned pumpkin (29 ounce can)
• 3/4 cup canola or vegetable oil
• 3/4 cup unsweetened applesauce
• 3 tsp vanilla
• 3 eggs

• 6 cups flour
• 3 tsp baking soda
• 3 tsp baking powder
• 1 heaping tsp ginger
• 1 tsp cinnamon
• 1/2 + tsp nutmeg

• 1 12 ounce package of mini chocolate chips

Directions

1. Heat oven to 350*
2. Mix together wet ingredients.
3. Add dry ingredients on top of mixed wet ingredients.  Lightly mix in baking in baking soda, baking powder and spices with the flour.  Then mix all ingredients just until all are incorporated.  Do not overmix.
4. Add the chocolate chips.
5. Bake for 12 - 14 minutes, just until the top isn't gooey.  
6. Cool on a wire rack and store loosely covered.  If stored in an airtight container they will stick together.

Quick Chicken Chili

Quick Chicken Chili

Ingredients

• 2 skinless, boneless chicken breast halves
• 1/2 diced onion
• 1 Tablespoon olive or vegetable oil
• 2 teaspoons garlic powder (or fresh)
• 1 teaspoon ground cumin
• 1 Tablespoon chili powder
• 1 can Mexican style stewed tomatoes or diced tomatoes
• salt to taste
• ground black pepper to taste
• 1 (11 ounce) can drained corn (or two cups frozen corn)
• 1 (15 ounce) can drained black, pinto or white beans

Directions

1. Dice chicken and onion.  Heat oil in large frying pan or pot and toss in onion and chicken and spices.  Cook until no pink remains on chicken.  
2. Add the stewed or diced tomatoes and black, pinto or white beans.  Simmer for about 10 - 15 minutes.  
3. Just before serving add can of drained corn (frozen is even better if you have it.)  Simmer until ready to serve.  
4. Top with shredded cheese and sour cream.

White Chocolate Raspberry Cream Pie

White Chocolate Raspberry Cream Pie

Ingredients

• Oreo Pie Crust
• 5 oz white chocolate baking squares
• 3 tablespoons milk
• 5 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup whipping cream, whipped
• 3 cups fresh raspberries

Directions

1. Make Oreo pie crust and press into pie pan.
2. In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature.
3. In small bowl, beat cream cheese and powdered sugar with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture.
4. Fill bottom of pie crust with fresh raspberries.  Spread filling over raspberries. Arrange raspberries on filling.
5. Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

Dark Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache

Black Magic Cake

from: AllRecipes.com

This cake is delicious and moist. Some of us actually prefer it without the ganache.

Ingredients

• 1 3/4 cups all-purpose flour 
• 2 cups white sugar 
• 3/4 cup unsweetened cocoa powder 
• 2 teaspoons baking soda 
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 2 eggs
• 1 cup coffee (or just use hot water)
• 1 cup buttermilk (make with milk & vinegar)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. 
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. 
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. 
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. 

Peanut Butter Frosting

Ingredients

• 10 ounces cream cheese, at room temperature
• 1 stick (4 ounces) unsalted butter, at room temperature
• 5 cups confectioners’ sugar, sifted
• 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out) 

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. 
2. Add the peanut butter and beat until thoroughly blended. 

Chocolate Ganache

Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.