Apple Dumplings


Apple Dumplings

Apple Dumplings

This recipe, Apple Dumplings, came to me in a mailing from Family Circle.    I hope you enjoy it.

Apple Dumplings Recipe


Apple Dumplings

2 cups sugar

2 cups water

¼ cup butter or margarine

¼ tsp. cinnamon

¼ tsp. nutmeg

2 cups flour

2 tsp. baking powder

½ tsp. salt

¾ cup shortening

2/3 cup milk

¼ cup sugar

½ tsp. cinnamon

3 cups shredded, peeled cooking apples (3 to 4 medium); Golden Delicious, Rome, Granny Smith,

Johathan or Newtown Pippin

Sauce:  In large saucepan, combine 2 cups sugar, water, butter, ¼ teaspoon cinnamon and nutmeg.  Bring to boil.  Boil 5 minutes; set aside (should have about 2 cups sauce).

Dough:  In large mixing bowl, combine flour, baking powder and salt.  Using pastry blender, cut in shortening until pea-size.  Make a well in the center.  Add milk all at once.  Stir just until moistened.  Knead dough on lightly floured surface 10 to 12 strokes or until nearly smooth.  Roll out to 12×10 inch rectangle.

Filling:  Combine ¼ cup sugar and ½ teaspoon cinnamon; set aside.  Sprinkle apples evenly over dough.  Sprinkle with sugar mixture.  Roll dough into spiral, starting from long side.  Pinch seam to seal.  Cut into twelve 1 inch thick pieces.   Place in a 13×9 inch baking pan.  Pour sauce over dumplings.  Bake in 350 F. oven about 50 minutes or until golden.  Cool in pan 30 minutes before serving.        12 servings


(Recipe for Apple Dumplings was in, 2015)


Gingerbread Cake Mix


Gingerbread Cake Mix

Gingerbread Cake Mix

Gingerbread Cake Mix Recipe


Gingerbread Cake Mix

Mix:      6 2/3 cups flour

1 ½ cups sugar

¾ cup plus 1 Tbsp. nonfat dry milk powder

¼ cup baking powder

1 Tbsp. salt



½ – 1 ¼ tsp. GROUND CLOVES (the original recipe calls for 1 ¼, but our cloves are super strong)


1 ½ cups shortening

CAKE:       1 egg

½ cup water

½ cup molasses



In a large bowl, combine the dry ingredients; mix well.  Cut in the shortening until the mixture resembles coarse crumbs.  Store in an airtight container in a cool dry place for up to 6 months.

                                5 batches (10 cups total)

To prepare the cake:  Preheat oven to 350 F.  In a mixing bowl, lightly beat the egg, water and molasses.  Add 2 cups of the cake mix; beat until well blended.  Spread into a greased 8 inch square baking pan.  Bake at 350 F. for 35-40 minutes or until a toothpick inserted near center comes out clean.  Cool on a wire rack.        9 pieces per cake


(Recipe for Gingerbread Cake Mix was in Penzeys Spices catalog)


Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Strawberry pie is even more luscious when you cover it with a generous layer of amaretto cream.  Keep this recipe in mind whenever you have a bounty of fresh berries.

         Chris O’Connell                                                                              Mohnton, Pennsylvania


Fresh Strawberries & Amaretto Cream Pie Recipe


Fresh Strawberries & Amaretto Cream Pie

¾ cup sliced almonds, toasted

1 cup flour

¼ cup confectioners’ sugar

1/8 tsp. salt

¼ cup cold butter, cubed

2 Tbsp. shortening

3 to 4 Tbsp. ice water

Filling:    4 cups sliced fresh strawberries, divided

1 Tbsp. lemon juice

½ cup water

½ cup sugar

¼ cup cornstarch

4 to 6 drops red food coloring, optional

Amaretto Cream:    1 cup heavy whipping cream

2 Tbsp. sour cream

1 Tbsp. confectioners’ sugar

2 Tbsp. Amaretto or ½ tsp. almond extract


Place almonds in a food processor; cover and pulse until almonds are finely ground.  Add flour, confectioners’ sugar and salt; pulse until blended.  Add butter and shortening; pulse until butter and shortening are the size of peas.  While pulsing, add just enough ice water to form moist crumbs.  Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch deep-dish plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  Line UNPRICKED PASTRY SHELL with a double thickness of HEAVY-DUTY FOIL.  Fill with dried beans, uncooked rice or pie weights.

Bake at 425 F. for 8 minutes.  Remove foil and weights; bake 5-7 minutes longer or until golden brown.  Cool on a wire rack.

In a large bowl, mash 1 cup strawberries with the lemon juice.  Add water.  In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture.  Bring to a boil over medium heat, stirring CONSTANTLY.  Cook and stir for 2 minutes or until thickened.  Transfer to a large bowl; stir in food coloring if desired.  Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.

Fold in remaining sliced berries; transfer to crust.  Refrigerate for at least 3 hours or until set.

In a small bowl, beat whipping cream until it begins to thicken.  Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form.  Spread over filling.  Top with additional strawberries and almonds if desired.           8 servings

To toast nuts, spread into a 15 x 10 inch baking pan.  Bake 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.  When using pie weights, cool before storing.  Beans and rice may be reused for pie weights, but not for cooking.


(Recipe for Fresh Strawberries & Amaretto Cream Pie was on, 2014)


Double Butterscotch Cookies

Double Butterscotch Cookies

Double Butterscotch Cookies


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This is a very old recipe that’s been in the family for generations.  Sometimes I’ll omit the toffee bits and add miniature chocolate chips or coconut instead.

         Beverly Duncan                                                                                                Lakeville, Ohio


Double Butterscotch Cookies Recipe

Double Butterscotch Cookies

½ cup butter, softened

½ cup shortening

4 cups packed brown sugar

4 eggs

1 Tbsp. vanilla

6 cups flour

3 tsp. baking soda

3 tsp. cream of tartar

1 tsp. salt

1 package English toffee bits (10 oz.) or almond brickle chips (7 ½ oz.)

1 cup finely chopped pecans


In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well.  Stir in toffee bits and pecans.

Shape into three 14 inch rolls (mixture will be slightly crumbly); wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ½ inch slices.  Place 2 inch apart on greased baking sheets.  Bake at 375 F.  for 9-11 minutes or until lightly browned.  Cool for 1-2 minutes before removing from pans to wire racks to cool completely.           7 dozen


(Recipe for Double Butterscotch Cookies was on, 2013)


Spice Cake Cupcakes


Spice Cake Cupcakes

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


These moist, spicy cupcakes with creamy caramel frosting are a delicious treat.  The recipe has been in my family for years.  When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

          Carla Hodenfield                                                                             Ray, North Dakota


Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting:   1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts


In a large saucepan, bring water and raisins to a boil.  Reduce heat; simmer for 10 minutes.  Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Stir in raisins.  Combine dry ingredients; add to creamed mixture until well blended.  Stir in walnut.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt.  Bring to a boil over medium-low heat; cook and stir until smooth.  Stir in butter and vanilla.  Remove from the heat; cool slightly.  Stir in confectioners’ sugar until smooth.  Frost cupcakes top with nuts.          14 cupcakes


(Recipe for Spice Cupcakes was on, 2013)


Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

I have been making homemade cookie trays since 1987.  I had made this cookie, Pistachio Cream Cheese Fingers, for my 1st Easter Cookie Trays.  So I hope you enjoy it.

Pistachio Cream Cheese Fingers Recipe

Pistachio Cream Cheese Fingers

1 cup sugar

1 cup margarine, softened

8 oz. pkg. cream cheese, softened

1 tsp. vanilla

1 egg

2 ¼ cups flour

1 pkg. (3 ¾ oz.) instant pistachio flavored pudding and pie filling mix

1 tsp. baking powder

½ tsp. salt

3 oz. (3 squares) semi-sweet chocolate or ½ cup semi-sweet chocolate chips

1 tsp. shortening

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add vanilla and egg; beat well. 

In medium bowl, combine flour, pudding mix, baking powder and  salt.  Add flour mixture to cream cheese mixture; mix well.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.   Grease cookie sheets.  Shape teaspoonfuls of dough into 1 ½ inch fingers.  Place on prepared cookie sheets.  Bake at 350 F. for 9 to 12 minutes or until set.  Cool completely.

In small saucepan, melt chocolate and shortening, stirring constantly until well blended.  Drizzle a small amount of chocolate over each cookie.  Allow chocolate to set before storing.      8 ½ dozen cookies


(Recipe for Pistachio Cream Cheese Fingers was in Pillsbury Classic Cookbook.)

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