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 When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!
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
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 I had some leftover pumpkin, from a previous recipe, that I needed to use before it went bad. I’m not sure where I got this recipe but I decided to give it a try. It turned out even better than I thought it would.
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
Emily's Favorite Recipes:
 This lightly cinnamon flavored bread is great “as is” hot from the oven or add a pat of butter for extra eating pleasure. I enjoy it for breakfast or brunch with a hot cup of coffee.
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/4 cup granulated sugar
Pinch of salt
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 cup milk
1 egg, beaten
2 tablespoons cooking oil
1. In a large mixer bowl, combine the oats, flour, sugar, salt, baking powder and cinnamon with a wire whisk until well blended. Stir in the remaining ingredients; blend well. Pour into a well greased or buttered round cake pan.
2. Bake at 350 degrees F. for 18 to 20 minutes. Cut into 8 wedges; serve hot. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 Walnuts, raisins, cinnamon spice and creamy frosting make these delightful pumpkin bars the perfect dessert for any occasion!
2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 ounce) can solid-pack pumpkin
3/4 cup vegetable oil
4 eggs, beaten
1 cup raisins
1 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon milk
1 teaspoon vanilla extract
2 cups confectioner’s sugar
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Stir in the pumpkin, oil and eggs. Stir in the raisins and walnuts. Spread in a greased 10×15-inch baking pan.
3. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan. Cool in the pan on a wire rack.
4. In a medium mixing bowl, combine the cream cheese, butter, milk and vanilla; beat at medium-high speed of mixer until smooth, scraping the bowl occasionally. Add the confectioner’s sugar, beating constantly until of spreading consistency. Spread over the baked layer. Chill, covered until ready to serve; cut into bars. Makes 24 servings.
Note: I like to freeze these bars in individual servings to enjoy whenever I am in the mood for something sweet. Simply wrap each bar in plastic wrap and put into a resealable plastic freezer bag. When ready to use, thaw them at room temperature or put them in the microwave for a few seconds.
Emily
Emily's Favorite Recipes:
 These wonderfully rich tasting oatmeal cookie bars are sure to disappear in a flash!
BASE:
1 cup quick-cooking oatmeal
1/4 cup boiling water
1/2 cup butter
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
TOPPING:
1/3 cup butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 cup shredded coconut
1 cup chopped pecans
1. In a large bowl, combine the oatmeal, water and butter; let sit until butter is melted.
2. In a separate bowl, combine the flour, baking soda, cinnamon and nutmeg; set aside.
3. Add the sugar, brown sugar and eggs to the oatmeal mixture; blend well. Add the flour mixture a little at a time mixing well after each addition.
4. Spread mixture into bottom of a well greased 9×13-inch baking pan. Bake at 350 degrees F. for 45 minutes.
5. In a small heavy saucepan over medium heat, melt the butter; stir in the brown sugar and milk until blended. Remove from the heat and add the coconut and pecans. Spread over top of cooked base. Allow to cool before cutting. Makes 24 bars.
Emily
 Whether you serve this delicious Betty Crocker French toast recipe for breakfast or for brunch, it is sure to be a winner with family and friends alike!
8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
8 eggs
1 cup milk
2-1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans
1. Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
2. Heat oven to 350 degrees F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
3. Meanwhile, in medium microwaveable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
4. Sprinkle banana slices and pecans evenly over bread, drizzle with warmed syrup mixture. Serve immediately. Makes 8 servings.
Emily
 This is definitely not your ordinary yellow cake dessert! You’ll love the rich cinnamon brown sugar center and just the right amount of glaze! A real lip-smacking dessert your family is sure to enjoy!
1 box yellow cake mix
3 eggs
2/3 cup canola or vegetable oil
3/4 cup water
4 teaspoons ground cinnamon
1 cup packed brown sugar
2-1/2 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract
1. In a large mixer bowl, combine the cake mix, eggs, oil and water; beat at medium speed of mixer until smooth (about 2 minutes).
Pour 1/2 the batter into a greased and floured 9 x 13-inch baking pan.
2. In a small bowl, combine the cinnamon and brown sugar; blend well. Sprinkle evenly over batter in baking pan. Pour the remaining batter over the sugar mixture. Bake at 350 degrees F. for 35 to 45 minutes.
3. While cake is baking, combine the confectioners sugar, milk and vanilla extract i9n a small bowl. When cake is finished baking, punch holes over the surface of the cake using a fork. Pour the sugar glaze evenly over the top of cake; let stand to allow glaze to seep down into the holes. Cool; cut into squares to serve. Makes 20 to 24 squares.
Emily
 These light, golden, cinnamon flavored biscuits full of plump raisins and lightly drizzled with a simple icing, are wonderful served fresh from the oven for breakfast or brunch!
BISCUITS:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup shortening
1/2 cup raisins
3/4 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/3 cup powdered sugar
2 teaspoons milk
1. In a large bowl, combine the first 6 ingredients; cut in the shortening until the mixture resembles coarse crumbs. Stir in the raisins. Add the buttermilk and stir just until moistened. Turn onto a lightly floured surface; knead 5 to 6 times. Roll to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter.
2. Place on a greased baking sheet with sides slightly touching. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown.
3. In a small bowl, combine the powdered sugar and milk; drizzle over the biscuits. Serve warm.Makes 12 biscuits.
Nutrition information: 1 biscuit = 1 serving. Each serving contains: 179 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 340 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Emily
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