Taken from my “Favorites” folder!

Servings 12

INGREDIENTS:

3 cups all-purpose flour

1-3/4 to 2 cups sugar (can use white and brown sugar)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon (can increase amount)

1/2 teaspoon ground nutmeg (optional)

3 large eggs, lightly beaten

1 cup melted butter(can use 1/2 cup each oil and melted butter)

2 teaspoons vanilla

3 medium apples, peeled and chopped

1/2 cup apple juice

1 cup chopped walnuts

This is the method I use to freeze summer’s crop of corn on the cob, with this method you will have crispy corn kernels all year around, I have stated 10 corn but you may make as many as you like but only cook as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate, you will need lots of ice for this so pick up a bag and also you will need a large pot

INGREDIENTS:

10 corn on the cob, shucked and silks removed

water

1/4 cup sugar (1/4 cup for a large pot)

ice ( lots of ice)

INSTRUCTIONS:———————————-

Have all the cobs of corn shucked and silks removed before starting this.

Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.

Fill a large pot of water a little over half full.

Add in the sugar; bring to a full boil (do not add any salt to the water it will toughen the corn!)

Add in as many cobs of corn that will fit into the pot without over crowding.

Bring the water up to a full boil again; cook the corn just until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.

Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.

Place the cobs onto a clean tea towel. to drain slightly.

Dry the outside of each cob slightly with a clean tea towel.

Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.

Place the foil-wrapped cobs in a large bag, then freeze.

When ready to use; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).

To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).

The corn is now ready to eat and enjoy!

Yield 24 muffins

INGREDIENTS:

4 large eggs

1 cup white sugar

1 cup brown sugar, packed

1 (15 ounce) can pumpkin puree

1-1/2 cups canola oil

2 teaspoons vanilla

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup mini semisweet chocolate chips (can use more, or can substitute chopped walnuts or pecans)

INSTRUCTIONS:————————————-

Preheat oven to 375 degrees F.

Line 24 muffin tins with paper liners

In a large bowl using an electric mixer on medium speed beat the eggs with both sugars, pumpkin puree, oil and vanilla until smooth (about 3 minutes).

In another bowl combine the flour with baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.

Fold in chocolate chips.

Fill muffin cups three-fourths full.

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan 10 minutes before removing to a wire rack.

This is best frosted with cream cheese icing

Servings 20-24

INGREDIENTS:

1 (18-1/4 ounce) package yellow cake mix

1 (15 ounce) can pumpkin puree

3 large eggs

1/3 cup sugar

1/3 cup vegetable oil

1 tablespoon pumpkin pie spice, a little more won’t hurt, see my pumpkin spice mix

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 10 x 15-inch sheet pan.

In a large bowl,combine the cake mix, pumpkin puree, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds, then continue beating on medium for 2 minutes.

Pour into a greased baking sheet/pan.

Bake for about 20-22 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.

Frost cooled cake as desired.

For the best flavor and texture choose sugar pumpkins, roasting time will vary depending on the size of the pumpkin, plan ahead the puree must drain in the refrigerator for 24 hours

2-pound sugar pumpkin yields about 1-3/4 cups

INSTRUCTIONS:

Slice the pumpkin in half, then remove all the seeds.

Prick skin all over with a fork.

Place cut side down in a baking sheet.

Bake in a preheated 350 degrees F oven until the flesh is browned and tender (about 1 hour depending on the size of the pumpkin).

Allow to cool to room.

Scoop out the flesh, then puree in a food processor.

Place the puree in a colander then place the colander in a bowl.

Refrigerate 24 hours to allow all moisture to drain out.

Refrigerate in an airtight container for up to 2 days or freeze for up to 2 months.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

Servings 12

INGREDIENTS:

3/4 cup chopped  toasted pecans

1-2/3 cup brown sugar, packed and divided (if you prefer a sweeter taste then increase the sugar)

1/4 cup butter (or can use vegetable oil)

3 large eggs, room temperature

3/4 cup vegetable oil

2 cups canned pumkin puree

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon allspice

RUM SYRUP:

1/4 cup butter

2/3 cup brown sugar, packed

3 tablespoons water

1/4 cup dark rum

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and flour a 10-inch bundt pan.

In a small bowl combine the toasted pecans with 2 tablespoons of packed brown sugar.

Sprinkle into the bundt pan.

In a large bowl beat remaining brown sugar with butter, eggs and oil until light and fluffy (about 3-4 minutes, no sugar granules should remain and make sure to beat no less than 3 minutes).

Beat in pumpkin puree until blended.

In another bowl combine the flour with baking powder, baking soda, salt and the next 4 spices; add to the wet mixture beating on low speed until just combined.

Transfer to bundt pan.

Bake for about 50 minutes or until cake tests done.

Allow to cool in pan for 10 minutes then remove the cake to a wire rack.

For the rum syrup; in a small saucepan melt the butter over medium heat.

Stir in the brown sugar and 3 tablespoons water; bring to a boil stirring until the sugar is dissolved and thickened (about 3 minutes).

Stir in the rum and bring to a boil, then boil for 1 minute.

Brush the syrup over the cake.

Servings 9

INGREDIENTS:

1 (16 ounce) package pound cake mix

3/4 cup canned pumpkin puree

6 tablespoon diet 7-Up or water (or can use diet Sprite)

2 large eggs

2-1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

TOPPING/FILLING

1/2 cup chopped walnuts

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1 tablespoon butter, melted

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease an 11 x 7-inch glass baking dish (a 9-inch glass pan will also work fine but pan will be full place the pan on a baking sheet before baking).

In a large bowl combine the first six ingredients; beat on low speed for 30 seconds.

Beat on medium for 2 minutes.

Pour half of the pumpkin mixture into a greased baking pan.

In a small bowl combine the topping ingredients; sprinkle half over the batter.

Carefully spread with remaining batter.

Sprinkle with remaining topping.

Bake for about 40 minutes or until a toothpick inserted near the center comes out clean.