Seasoned Fish Crackers
3 pkg. (6.6 oz each) miniature cheddar cheese fish-shaped crackers
1 envelope ranch salad dressing mix
3 t. dill weed
1/2 t. garlic powder
1/2 t. lemon pepper seasoning
1/4 t. cayenne pepper
2/3 c. canola oil
Place crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly.
Transfer to two ungreased 10” x 15” baking pans or a large sheet pan.
Bake the crackers at 250 degrees for 15 to 20 minutes, stirring occasionally.
Cool crackers completely.
Store in an airtight container.
Yield: about 2 1/2 quarts.
Cinnamon Biscuits
2 c. flour
3 T. sugar
4 t. baking powder
1/2 t. cream of tartar
1/2 t. salt
1/2 c. shortening
2/3 c. milk
2 T. melted butter
1/4 c. sugar
1 1/2 t. cinnamon
Stir together dry ingredients; cut in shortening.
Add milk all at once. Stir only till dough follows fork around bowl.
Turn out on a lightly floured surface. Knead gently 1/2 minute.
Roll into a 10” x “ rectangle, 1/4” thick.
Brush with melted butter.
Combine 1/4 c. sugar and 1 1/2 t. cinnamon; sprinkle over surface.
Roll up starting with the 12” side. Cut into 12 1-inch slices.
Place in greased muffin tin.
Bake at 425 F. for 10—12 minutes or until lightly browned.
Drizzle with powdered sugar glaze if desired. (Powdered sugar and enough milk to make a glaze of desired consistency).
Pumpkin Bread
1/4 c. vegetable oil
1/4 c. melted butter
3/4 c. sugar
1 lg. egg
1 c. pumpkin puree
2 c. chopped, unpeeled apple
2 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
OPT: 1/4 c. sesame seeds or chopped nuts
1/2 c. raisins
3/4 c. wheat germ
TOPPING:
2 T. butter
2 T. sugar
2 T. flour
1/2 t. cinnamon
Mix together the first 6 ingredients. In a separate bowl, mix the remaining ingredients except topping. Combine both mixtures until well moistened. Spoon into a greased loaf pan.
Work topping ingredients together with fingers until crumbly. Sprinkle on top of loaf.
Bake at 350 F. for 1 hour. Cool on rack
Lemon Blueberry Loaf
1/2 cup unsalted butter, soft
3/4 cup granulated sugar
2 large eggs
1 lemon, zested and juiced
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup fresh blueberries
For the crumble:
1/2 cup all purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted and at room temperature
Instructions:
Make crumble by combining flour, sugar, cinnamon, and melted butter in a bowl. Use a fork or your fingers to create a crumbly mixture. Place in the refrigerator.
Heat your oven to 350 F. Grease 9” x 5” loaf pan with nonstick cooking spray.
In a bowl, sift 2 cups all purpose flour, then add salt and baking soda and whisk together.
In a larger bowl, beat sugar and butter together until creamy. Mix eggs with sugar and butter one at a time. Add lemon zest and lemon juice and mix until smooth.
Stir the dry ingredients into the wet ingredients. Add yogurt to mixture and stir until well combined. Gently fold in 3/4 of the blueberries.
Pour batter into loaf pan and distribute remaining blueberries on top. Sprinkle crumble evenly over the top.
Bake for 50-55 minutes. Test bread at 50 minutes, insert a toothpick into the center of the bread. When the bread is done the toothpick should come out fairly clean and top should be golden brown.
Remove bread from oven, let cool in pan for 10-15 minutes. Use a knife to gently loosen bread from edges of pan and place bread on a wire rack. It is best to let bread cool a little more before serving.
Cinnamon Streusel Fresh Apple Bars
Ingredients:
Nonstick cooking spray
3/4 c. granulated sugar
1 1/4 c. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3 Tbsp. canola oil
2 eggs, lightly beaten
1 tsp. vanilla
2 c. chopped apples (3 medium)
2 Tbsp. all purpose flour
2 Tbsp. packed brown sugar
1 tsp. ground cinnamon
2 Tbsp butter
Directions:
Preheat oven to 350 degrees F. Line a 13” x 9”x 2” baking pan with foil, extending foil over the edges of the pan. Coat foil with cooking spray; set aside.
In a medium bowl, whisk together the granulated sugar, 1 1/4 cup all prpose flour, 1 tsp. cinnamon, the baking soda and salt. In another bowl whisk together oil, eggs and vanilla. Stir in apples. Add egg mixture to flour mixture. Stir until combined (batter will be very stiff and doughlike). Spread batter mixture evenly in the prepared pan; if necessary, use your slightly moistened hands to pat batter into an even layer. The batter will be shallow in the pan.
For the topping; in a medium bowl stir together the 2 Tbsp all purpose flour, brown sugar and 1 tsp. cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle crumble mixture over the batter in the baking pan.
Bake about 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.
Praline Brookies
Brownie layer:
1 box Betty Croker fudge brownie mix
2 large eggs
1/4 cup water
2/3 cup canola oil
Praline layer:
1/4 cup unsalted butter
1/4 cup milk
1/2 cup sugar
1 tsp vanilla
1/2 cup brown sugar packed
1/2 cup coarsely chopped pecans
Chocolate Chip Cookie layer:
2 sticks unsalted butter softened ( 1 cup)
1 1/2 cups brown sugar
1/2 cup sugar
2 large eggs
2 1/2 tsp vanilla
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. sea salt
2 1/2 cups flour
12 oz, bag semi-sweet chocolate chips
Directions
Brownie layer:
Mix brownie ingredients and pour into 9” x 13” baking dish that’s been sprayed with cooking spray. Bake 25-35 minutes at 350 degrees or until set and toothpick inserted in center comes out clean.
Praline layer:
Place butter, milk, sugar, vanilla, brown sugar and pecans in medium size saucepan.
Bring to boiling over medium heat.
Reduce heat slightly and cook for about 3 to 4 minutes.
Remove from heat and set aside till brownie layer is baked.
Chocolate Chip layer:
Mix butter, brown sugar, sugar, eggs, vanilla, baking soda, baking powder and salt with electric mixer until smooth.
Add flour and chocolate chips and stir with a wooden spoon to combine.
When brownies are done baking, stir praline mixture with a spoon and immediately pour over brownie layer.
Crumble chocolate chip cookie dough over top of praline layer.
Bake at 350 degree for additional 23-28 minutes or until top is golden brown.
Cool completely.