"Amazingly, this recipe takes very little time to prepare yet brings out a truly moouth watering taste in every bite."

INGREDIENTS

2 eggs
3/4 cup sugar
2 tablespoons canola or vegetable oil
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped, peeled tart apples
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts

• Beat the eggs in a mixing bowl and stir in sugar and oil.
• In a separate bowl, mix together flour, baking powder, cinnamon, baking soda and salt. Add this with the egg mixture, stirring until batter becomes thick. Mix in the apples, cranberries and walnuts.
• Pour batter into an 8 x 4 x 2-inch nonstick cooking spray coated loaf pan. Bake for about 65 minutes at 350 degrees F. Cool for about 10 minutes and transfer into a wire rack to finish cooling.
• Makes 16 servings

"You’ll find this delicious recipe truly mouth-watering."

INGREDIENTS

Doughnuts:
3 1/4 cups all-purpose flour, or more if needed (divided)
2 envelopes Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1 cup milk plus
2 tablespoons milk
1/4 cup butter or margarine
3 egg yolks
Mazola® Corn Oil for deep frying

Apple Cider Glaze:
1 cup apple cider
2 cups powdered sugar
1 tablespoon Karo® Light Corn Syrup

• In a large mixing bowl, mix 2 cups flour with undissolved yeast, sugar, salt and cinnamon.
• In a saucepan, heat milk with butter until it reaches 120 degrees to 130 degrees F. Add this to flour mixture, followed by the egg yolks. Beat for about 2 minutes at low speed and add the rest of the flour until soft dough is formed.
• Transfer dough onto a lightly floured surface and knead for about 6 minutes. Cover and leave it for 10 minutes to rest.
• Unroll the dough onto a lightly floured surface, forming a 12-inch circle with 1/2-inch thick. Cut the dough into rounds using a 3-inch cookie cutter. Cut an inch-sized hole at the center of each rounds. Line the doughnuts on a lightly greased baking sheet, setting them at 3 inches apart. Cover and leave it for an hour or until doubled.
• Meanwhile, prepare the Apple Cider Glaze by boiling apple cider in a small saucepan for about 10 minutes. Add the hot cider in a medium bowl containing the powdered sugar and mix in the corn syrup until smooth.
• Prepare a deep fryer, filling it with 2 inches of oil. Heat at 350 degrees F and fry the doughnuts in batches. Turn from time to time until evenly browned. Remove from pan and place onto paper towels to drain. Cool for several minutes and place onto wire rack.
• Dip the doughnuts in the prepared glaze and serve.
• Makes 30 servings

"This recipe can be prepared the night before and enjoy a delicious breakfast treat on the next day."

INGREDIENTS

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon peel
1 cup cold butter (no substitutes)
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten

FILLING:
1 1/2 cups chopped, peeled tart apples
3/4 cup chopped walnuts
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons butter (no substitutes), melted

GLAZE:
2 cups confectioners’ sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

• Add yeast to a small bowl with warm water and set aside until dissolved.
• Place flour, sugar, salt and lemon peel into a large bowl. Cut in butter into the mixture, stirring until crumbly. Add the yeast mixture, milk and eggs, combining it well into the mixture by hand.
• Transfer dough into a floured surface and knead for about 20 times. Cover and place in the refrigerator for not less than 2 hours.
• Meanwhile, prepare the filling bi mixing the apples, walnuts, sugar and cinnamon.
• Deflate dough onto a lightly floured surface. Divide it into two portions and roll them to form an 18 x 15-inch rectangle. Spread butter evenly and sprinkle with the prepared filling to within 1/2 inch of edges. Hold out the short side and fold a third over the filling. Do this on the other side to create a 15 x 6-inch rectangle. Seal the edges, pinching the seams.
• Cut the rectangles into 15 slices, twisting each slice for several times. Pinch the edges and form a small circle.
• Line them onto greased baking sheets, setting them at 2 inches apart. Bake for about 15 minutes at 400 degrees F. Transfer to wire racks for thorough cooling.
• Meanwhile, mix the glaze ingredients together and drizzle over the cooked rolls.
• Makes 30 servings

"This recipe makes enough serving to go around and keep the other refrigerated to serve for the next day."

INGREDIENTS

1/2 cup butter flavored shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 3/4 cups chopped, peeled tart apples

TOPPING:
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped walnuts

• Prepare two 8-inch greased square baking dishes. Set aside.
• Soften shortening and sugar in a mixing bowl. Blend in the eggs and vanilla, stirring well.
• In a separate bowl, combine flour, baking powder, baking soda and salt. Add mixture into the shortening bowl, alternately blending it with the sour cream. Mix in the apples and transfer the mixture into the prepared baking dish.
• Prepare the topping, mixing the brown sugar with cinnamon. Cut in butter into the mixture until crumbly. Mix in the nuts and sprinkle the mixture over the prepared batter.
• Bake the dishes at 350 degrees F for about 35 minutes. Cool well and serve or cover and store in the freezer for as long as 6 months. Thaw overnight in the refrigerator prior to serving.
• Makes 12 servings

"Truly healthy recipe since it is all vegan up to the last seasoning."

INGREDIENTS

2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar
1 cup canned pumpkin puree
1/2 cup applesauce
1 1/3 cups all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

• Turn the oven on to 350 degrees F (175 degrees C). Prepare a 9 x 5-inch slightly greased loaf pan.
• Stir flax seed meal with water. Add sugar, pumpkin and apple sauce, stirring until combined.
• In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves. Add this into the pumpkin mixture and mix well until smooth.
• Transfer the batter into the prepared pan and bake for about 70 minutes.
• Makes one 9×5 inch loaf

"For breakfast or brunch, this recipe will surely win your kisses and hugs from your family. Yummy!"

INGREDIENTS

2 (3 ounce) packages cream cheese, softened
5 teaspoons milk
2 eggs
1/2 cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 (8 ounce) package refrigerated crescent rolls
5 bacon strips, cooked and crumbled

• Combine cream cheese and milk in a small mixing bowl until smooth. Add the eggs, cheese, green pepper and onion, stirring well until blended.
• Divide the dough to 8 wedges and press onto the bottom and up to the sides of greased muffin cups.
• use half of the bacon to sprinkle over the cups. Add egg mixture onto each cup and add the remaining bacon.
• Bake for about 22 minutes at 375 degrees F. Do not cover. Cool slightly and serve.
• Makes 8 servings