Fruit Kabobs

By: A. H.

Fruit of choice:
apple slices
grapes
pinepple chunks
watermelon cubes
cantelope cubes
etc.

skewer fruit onto 3 inch wooden skewers. Serve plain or with favorite fruit dip.

Fruit Dip Recipe:

1 carton of strawberry yogurt
1 container of cool whip (fat free, extra creamy, etc.)

mix, refrigerate and serve with fruit.

Bread Pudding Pumpkin

By Rachael W.

(Enrichment Cooking Class - Apples/Pumpkins)

2 medium pie pumpkins (about 3 lbs. each)

4 eggs, lightly beaten

1 can (14 oz) sweetened condensed milk

1/2 cup packed brown sugar

1 t. salt 1 t. ground cinnamon

1 t. vanilla

3/4 t. ground nutmeg

6 cups cubed, crustless, day-old bread

1 can (8 oz) crushed pineapple, drained

1 cup chopped nuts

1 cup raisins

Whipped Cream or Cool Whip (optional)

Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers. In a large bowl, wisk the eggs, milk, brown sugar, salt, cinnamon, vanilla & nutmeg. Stir in bread cubes, pineapple, nuts & raisins. Spoon into pumpkin shells. Place on a greased 15x10x1 baking pan. Loosely cover tops with foil. Bake at 350 degrees for 1 1/4 hours. Uncover, bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Serve topped with whipped cream or cool whip.

Pumpkin Bars w/Cream Cheese Frosting

By Amanda H.

(Enrichment Cooking Class - Apples/Pumpkins)

4 eggs
1 cup oil
2 cups sugar
2 cups pumpkin, pureed (16 oz)
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. each of salt, ginger, cloves, nutmeg
2 tsp. cinnamon

In large bowl mix eggs, oil, sugar, pumpkin.
In separate bowl mix dry ingredients.
Add dry ingredients to pumpkin mixture.
Bake at 350 for 25-30 minutes in a greased bakers half sheet.
Let cool before frosting.

Cream Cheese Frosting
8 oz cream cheese
1 TBSP cream or evaporated milk
1/2 cup soft butter
3-4 cups powdered sugar

mix and frost.

Pumpkin Apple Cobbler

By Kenna W.

(Cooking Enrichment Class - Apples/Pumpkins)

8 Granny Smith apples - peeled, cored and sliced

3/4 cup pumpkin butter

1/2 (14 oz) pkg pumpkin quick bread mix

4 Tbsp butter

Sweetened whipped cream (optional)

Preheat oven to 350 degrees. In a medium bown, stir together the apples and pumpkin butter. Spread evenly in an 8-9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve with whipped cream.

Caramel Apple Dip

By Stephanie H.
(Enrichment Cooking Class - Apples/Pumpkin)

2 cups brown sugar

8 oz cream cheese

1 jar carmel topping or carmel dip

7 1/2 oz marshmallow fluff

1 pkg Heath toffee bits w/ or w/out toffee bits

-melt brown sugar and cream cheese in microwave 2 minutes. Stir, then mix in carmel topping and marshmallow fluff

-put into dish for serving and sprinkle top with toffee bits. (Can mix some into dip if desired)

-Chill for 4 hours or overnight

-Serve with Granny Smith Apples, or apple of your choice, cut into slices.

Pumpkin Roll

By Cathy B.
(Enrichment Cooking Class - Apples/Pumpkins)

Cake:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

Filling:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Cake Surprise

By Kathryn A.
(Cooking Enrichment Class - Apples/Pumpkins)

1 white cake mix
2 Tbsp flour
1/2 cup butter
Mix together **reserve 1 cup for topping **

Add one egg to remaining mix and pat evenly on bottom of 9x13 pan.

In separate bowl combine:

30 oz 1 big fat can pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinn
1/4 to 1/2 tsp cloves
1/4 to 1/2 tsp ginger
1/4 to 1/2 tsp nutmeg
1 can evaporated milk
3 eggs

Mix together and pour over crust .

Take remaining cup of topping and add 1 tsp cinn
1/4 cup sugar and sprinkle on top of pumpkin mixture.

Bake 350 degrees for 1 hour

Serve with whipped topping (recipe as follows)

1/2 cup sugar
1tsp vanilla
1 small carton of cold whipping cream

Whip together with electric whisk.

Sandi's Apple Crisp

By Kelly C.

(Cooking Enrichment Class -Apples/Pumpkins)

5 - 6 Rome apples, peeled and sliced

Coat the sliced apples with the following ingredients:
1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1/2 cup flour
1/2 cup brown sugar
1/3 cup melted butter

Spray a 9" x 9" pan with Pam. Preheat oven to 425 degrees. Pour apple mixture into pan. Sprinkle with the topping mixture and bake for 20 minutes at 425 degrees, then bake for an additional 35 minutes at 350 degrees. Serve with ice cream.

Susie Braund's Pumpkin Roll

By Kelly C.

(Cooking Enrichment Class - Apples/Pumpkins)

3 eggs
1 cup sugar
2/3 cup pumpkin*
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 cup chopped pecans (optional)

Beat eggs and gradually add sugar. Then add pumpkin and lemon juice. Add flour, cinnamon, nutmeg, baking powder, ginger and salt. Mix until well blended. Spread on a greased and floured jellyroll pan (also lined with waxed paper on top of greased pan). Sprinkle with chopped pecans. Bake at 375 for 15 minutes. Spread linen towel with powdered sugar. Turn and roll out onto towel. Roll towel and cake up together while hot and let cool about 30 minutes.

Unroll and spread with frosting:

1 cup powdered sugar
8 oz. cream cheese, softened
4 Tbsp. butter, softened
1/2 tsp. vanilla

Roll up again without towel. Keep in foil or plastic bag. Keep refrigerated. It doesn't cut well at room temperature. It freezes well.

*One small can of pumpkin makes two pumpkin rolls. As the first roll is cooling, start the second one.

Orange Sauce for Crepes

By Stephanie H.

1 cup white sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 cup frozen orange juice concentrate, thawed

Combine sugar, butter, corn syrup and orange juice concentrate in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer 5 minutes more. Serve over crepes filled with ice cream. Topped with fresh fruit and whipping cream or cool whip.

Brown Sugar Chocolate Chip Cookies

By Stephanie H.

1 cup butter/margerine

1 1/4 cups brown sugar

1 egg

1 tsp vanilla

2 1/4 cups flour

1 tsp baking soda

3/4 tsp salt

1 1/4 chocolate chips

Combine first four ingredients, combine next three ingredients and mix both mixtures together. Stir in chocolate chips. Bake 350 degrees for 12 minutes. ***these stay chewy longer than reguar chocolate chip cookies because of the brown sugar.

Oatmeal Cookies

By Amy C.

1 cup shortening (or margerine/butter)

1 cup sugar

1 cup packed brown sugar

2 eggs***

1/2 tsp vanilla

2 cups flour

1 1/2 cup quick oats

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup raisins (optional)

Beat first 5 ingredients. Then mix together next 5 ingredients. Then combine both mixtures well. Then stir in raisins if desired. Mixture will be somewhat dry.

Form into small balls. Place on ungreased cookie sheet.

Bake 375 dgrees for 8-10 minutes. Cool 5 minutes on pan to finish baking.

Yields: 3-4 dozen cookies.

***Use for each egg 1 tsp baking powder, 2 1/2 Tbsp water & 1 1/2 Tbsp oil.

Gobble Up Granola Snack

by: Kenna W.
2 ½ cups crispy rice cereal
2 cups quick-cooking oats
½ cup raisins
½ cup packed brown sugar
½ cup light corn syrup ( I used honey)
½ cup crunchy peanut butter
1 teaspoon vanilla extract

In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Playgroup Granola Bars

by: Kenna W.

2 cups rolled oats
¾ cup packed brown sugar
½ cup wheat germ
¾ teaspoon ground cinnamon
1 cup all-purpose flour
¾ cup raisins (optional
¾ teaspoon salt
½ cup honey
1 egg, beaten
½ cup honey
1 egg, beaten
½ cup vegetable oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Surprise Fudge

by: Yvonne D.

1 can pinto beans, rinsed and drained

3/4 cup melted butter or margerine

1 Tbsp vanilla

1 cup baking cocoa

7 1/2 cups powdered sugar

1 cup chopped nuts

Mash beans with fork until smooth. Cover and heat in microwave for 1 -1/2 minutes until warm. Add cocoa, melted butter and vanilla (it will be thick). Slowly mix in sugar; add nuts. Spray 8x8 pan and press mixture into pan. Cover and refrigerate until firm. Cut into 1-inch pieces.

Caramel Sauce

by: Stephanie H.

1 1/2 cups brown sugar, packed

4 Tbsp flour

1 cup boiling water

dash salt

2 Tbsp butter

2 Tbsp cream (or milk)

1 tsp vanilla

Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream and add vanilla.

Serve over crepes filled with ice cream or pound cake w/ ice cream or just over ice cream.

Whole Wheat Muffins

by Stephanie H.

1 cup brown sugar

1 stick butter/margerine

2 cups whole wheat flour

1 egg

1 cup milk

1/4 tsp vanilla

1 tsp baking soda

Cream brown sugar and butter. Mix dry ingredients and add to cream mixture. Spoon into lined muffin cups or muffin tin sprayed with Pam. Bake 425 degrees for 12 minutes.

Sandrine's Crepes

3/4 cup flour
1 t sugar
3 eggs
3/4 cups milk
2 T melted butter

-mix together with whisk. Let sit for 10 minutes. Mix again and cook in hot shallow skillet. Cook on both sides.

-fill with jelly's, ice creams, sweet sauces and/or powdered sugar

Variation: For salted dinner crepes, do not put sugar in the batter. Cook at lower heat. After the 1st side is cooked, turn over and put on just half of the crepe some egg betten, grated swiss cheese, lunch meat (ham, turkey, turkey pastrami, etc...) a little sour cream, some thyme, pepper, sliced tomato, a lettuce leaf fold and let cook until egg is cooked and cheese melted. Make sure heat is not too high.