1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoons butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar

1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.

2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.

3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.

4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.

5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.

*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.

Emily

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
3/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups rolled or quick-cooking oats
1 cup raisins

1. Preheat oven to 350 degrees F. Grease 3 baking sheets. In a medium bowl, combine the flour, baking powder and salt.

2. In a large bowl, beat the brown sugar and butter on high speed of mixer until light and fluffy. Beat in the eggs and vanilla until smooth.

3. With a wooden spoon, gradually stir in the flour mixture until thoroughly combined; stir in the oats and raisins until blended.

4. Drop the dough by rounded teaspoonfuls 1-1/2-inches apart on prepared baking sheets; flatten slightly with a fork. Bake until golden brown, about 12 minutes. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely. Makes 32 cookies.

Emily

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1-1/4 cups chocolate chunks

1. Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets.

2. In a large bowl, combine the butter and both sugars; beat with an electric mixer at medium speed until creamy. Beat in egg and vanilla extract; set aside.

3. Sift the flour, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.

4. Spoon the dough by tablespoonfuls about 2-inches apart onto prepared baking sheets. Bake 8 to 10 minutes or until lightly browned. Let cool on pans for 1 minute; transfer to wire racks to cool completely. Repeat with any remaining dough. Makes 16 cookies.

Emily

CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs

FROSTING:

1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners’ sugar
1 cup chopped walnuts, divided

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt.

2. With electric mixer on Low speed, beat in the shortening, milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs and beat 2 more minutes.

3. Divide the batter between the two prepared pans; smooth with a spatula. Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans for 5 minutes; turn out onto wire rack to cool completely.

4. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. With electric mixer set on medium speed, beat for 2 minutes; add the warm water and mix well. Beat in the confectioners’ sugar in 2 batches; beat until smooth and creamy.

5. Place 1 cake layer top side down on a large, flat plate. Spread with 1 cup of frosting and sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with the remaining walnuts. Makes 12 servings.

6 ounces white chocolate (for garnish)
1 cup unsalted butter
1 cup + 3 tablespoons granulated sugar
1-1/2 cups all-purpose flour
1/2 cup + 3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10-1/2 ounces semisweet chocolate

1. Using a vegetable peeler, finely grate the white chocolate onto a plate; chill until ready to use. Heat the oven to 350 degrees F.

2. Grease the bottoms of two 8-inch round cake pans; line with parchment paper. In a large bowl, combine the butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs. Beat on medium speed of electric mixer until smooth; continue beating until increased in volume, about 2 minutes longer. Add the hot water and beat 1 minute longer. Divide the batter between the two pans.

3. Bake for 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in the pans for 10 minutes; turn onto wire rack. Peel off the parchment paper; let cool.

4. In a heavy saucepan, heat the heavy cream just to a boil. Break chocolate into pieces and add to the cream stirring until melted. Allow to cool and chill for 30 minutes. Whisk until thickened to a spreadable consistency.

5. Place one cake layer on a cake plate; spread with 1/3 of the chocolate frosting. Place the 2nd cake layer on top; spread the remaining frosting over the top and sides of the cake. Sprinkle with white chocolate to garnish. Makes 8 generous servings.

Emily

3/4 cup butter, softened
1/3 cup firmly packed brown sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon ground cinnamon
25 solid chocolate candies (kisses)
1-1/2 tablespoons confectioner’s sugar
3/4 teaspoon cocoa powder

1. Heat oven to 350 degrees F. In a medium bowl, combine the butter and brown sugar; beat with electric mixer at medium speed until light and fluffy. Add the vanilla extract.

2. In a medium bowl, combine the flour and cinnamon; add to the butter mixture and mix well.

3. Shape dough into twenty-five 1-inch balls; flatten each into a 2-inch round. Place 1-inch apart on 2 ungreased baking sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough being sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.

4. In a small bowl, combine the confectioner’s sugar and cocoa; sprinkle over the hot cookies. Cool cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Makes 25 cookies.

Emily

BROWNIES:

1 (4 ounce) bar bittersweet baking chocolate
1/2 cup butter
2 tablespoons baking cocoa powder
1-1/4 cups sugar
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder

TOPPING:

1 cup semisweet chocolate baking chips
1 cup white chocolate baking chips

1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil; making sure some of the foil hangs over the sides. Spray the foil with nonstick cooking spray.

2. Chop the bittersweet chocolate into small pieces. In a microwave-safe bowl, place the chocolate, butter and cocoa powder; microwave on High until the chocolate and butter are melted. Stir together and set aside.

3. In a medium bowl, combine the sugar and salt; add the chocolate mixture and stir to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla extract. Sift in the flour and baking powder and mix well.

4. Spread batter into prepared baking pan. Bake for 30 minutes; remove from the oven.

5. Sprinkle both chocolate chips over the brownies; return to the oven for 1 minute. Remove from oven and allow to sit for 1 minute. Using the foil as handles, lift the brownies out of the pan. Spread the chocolate chips over the brownies for a marbled effect. Let cool completely before cutting into bars.

3/4 cup graham cracker crumbs
3 tablespoons butter, melted
1 (8 ounce) container non-dairy whipped topping, thawed
1 cup milk
1/2 cup chunky peanut butter
1 (4-serving size) box vanilla flavor instant pudding and pie filling
1/4 cup strawberry preserves

1. Line 12-cup muffin pan with paper baking cups. In a small bowl, combine the cracker crumbs and butter; mix well. Press about 1 tablespoon of the crumb mixture into each cup; top each with 1 tablespoon of the whipped topping.

2. In a medium mixing bowl, gradually add milk to the peanut butter, blending until smooth. Add pudding mix and beat at low speed of electric mixer until well blended, about 1 to 2 minutes. Fold in the remaining whipped topping.

3. Top each cup with 1 teaspoon of the preserves. Freeze for about 4 hours. To serve, peel off papers. Makes 12 snack cups.

Emily

1 (20 ounce) can pineapple slices in juice
2 (4-serving size) or 1 (8-serving size) lime or apricot flavor gelatin
1-1/2 cups boiling water
1 cup ginger ale or cold water
1/4 teaspoon ginger

1. Drain pineapple, reserving the juice. Cut pineapple slices in half; set aside. Cut the remaining pineapple slices into chunks.

2. Dissolve the gelatin in boiling water. Add the reserved pineapple juice, ginger ale and ginger; chill until slightly thickened.

3. Measure 1 cup of the gelatin. Arrange some of the pineapple chunks in a 6-cup ring mold; top with measured gelatin. Chill until set but not firm, about 10 minutes.

4. Fold the remaining pineapple chunks into the remaining gelatin; spoon over gelatin in mold. Chill until firm, about 4 hours; unmold.

5. Garnish with halved pineapple slices, halved cherry tomatoes and crisp greens, if desired. Makes 5 cups or 10 servings.

Emily

1 (18.25 ounce) box of yellow cake mix
1/4 cup vegetable oil
4 large eggs, divided
1 (15 ounce) can pumpkin
1 can sweetened condensed milk
1 teaspoon almond extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts

1. Preheat the oven to 350 degrees F. Reserve 1/2 cup of the dry cake mix.

2. In a large mixer bowl, combine the remaining dry cake mix, oil and 1 egg. Mix together using a spoon until crumbly;  with your fingers,press mixture firmly onto bottom of a 13×9-inch baking pan.

3. In another large mixer bowl, combine all the remaining ingredients; mix well using a spoon. Pour over cake mix layer. Bake for 50 minutes; cool before cutting. Makes 24 bars.

You may eat these just as they are or frost them with Cream Cheese Frosting. Either way they are really good.

Emily