Tuesday, September 15, 2009

Kathy's Applesauce Chocolate Chip Cookies

2 cups applesauce
2 cups brown sugar
1 cup shortening or butter
2 eggs
3 3/4 cups flour
2 cups oatmeal
1 tsp salt
2 tsp. soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 pkg. chocolate chips

Cream first 4 ingredients. Add dry ingredients. Drop on greased cookie sheet. Bake at 375 for 15 minutes.

Monday, August 24, 2009

I have found the best pancake recipe. It's healthy to. So here it is.

Easy Pancake Mix

1 1/2 Cups All-Purpose Flour
1 1/2 Cups Whole Wheat Pastry Flour
6 Tablespoons Yellow Cornmeal
6 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

Combine the all-purpose flour, pastry flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl and mix well. Store in a cool, dry place.

Banana Pancakes with Walnut Honey

1 1/3 cups Easy Pancake Mix (above)
1/4 teaspoon ground cinnamon
1 cup low-fat buttermilk
1/4 cup water
1 egg
1 tablespoon canola oil
1 teaspoon vanilla extract
1 large banana, halved lengthwise and cut into thin slices
1/2 cup fresh raspberries (optional)

Walnut Honey
1/2 cup walnuts, chopped
1/3 cup honey
1 tablespoon water

1. To prepare the pancakes: Combine the pancake mix and cinnamon in a large bowl. Combine the buttermilk, water, egg, oil, and vanilla extract in a separate bowl. Whisk into the pancake mix and stir until smooth. Fold in the banana. Set aside.

2. To prepare the walnut honey: Combine the walnuts, honey, and water in a small bowl.

3. Coat a large nonstick skillet with cooking spray and set over medium heat. Add the pancake batter in scant 1/4 cupfuls and cook, in batches, for about 2 minutes or until the pancakes have puffed and the undersides are lightly browned. Turn the pancakes and cook for about 2 minutes longer or until lightly browned. Serve with the walnut honey and raspberries.

Patsy Novotny

Thursday, August 13, 2009

Orange Lemon Pudding Salad

Orange - Lemon Pudding Salad                                                      from Londa Fisher

Dissolve 1 large (or 2 small) Orange Jello into 1 1/2 cup boiling water. Add 6 oz. frozen orange juice concentate. Stir until dissolved. Add 1/4 cup cold water. Add 1 can mandarin oranges with juice. Add 1 tall can crushed pineapple with juice. Set salad .

Then - whip 1 envelope Dream Whip.

In another bowl make up 1 large package Lemon Instant Pudding (or 2 small) using only 1/2 the milk stated on the box.

Fold the Dream Whip and Lemon pudding together to make the frosting. Spread on the set salad

I have never used Cool Whip with this recipe but you might what to try it instead of Dream Whip.

Tuesday, December 9, 2008

Pumpkin Pancakes

These are so moist! I love them. I just love pumpkin things. That's one reason why I love the holidays...
2 C flour
2 T brown sugar
1 T baking powder
1 1/4 t pumpkin pie spice
1 t salt
1 3/4 C milk
1/2 C pumpkin
1 lrg egg
2 T vegetable oil
Mix just until everything is mixed in, but not longer if you can help it. Cook them like a pancake!

Pumpkin Cookies

Remember Veronica? Well, she made these delicious pumpkin cookies that I love. I normally don't like pumpkin cookies because they are too cakey, but these are good, and not to cakey to me.
They're also not as high in fat like other cookies because there is only 1/2 a Cup of shortening, instead of a cup of butter or whatever. So, instead of eating only 2 at a time, you can have 4 and not feel too guilty! =)

1/2 C shortening
1 1/4 C brown sugar (firmly packed)
2 eggs
1 t Vanilla
1 1/2 C pumpkin puree
2 1/2 C flour (I end up using a cup more than that, and I put half white and half whole wheat)
4 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1 C raisins &/or nuts (optional... I don't do this)
1/2 package of chocolate chips (I do a whole package)

Cream shortening and brown sugar, and eggs and beat well. Add vanilla and pumpkin and mix, then all the dry stuff and mix well. Last, the chocolate chips. Cook at 375 for 9-12 minutes ( I do 9). Oh, and grease the cookie sheet. Oh, so good!

Saturday, October 18, 2008

Londa's Chocolate Pumpkin Cake (loaves)

I make these almost every Christmas to pass out to neighbors and friends.  Londa's Christmas tradition. They have a
pumpkin-ee/chocola-tee/autumn-ee taste. My best friend Linda loves them with her breakfast.

Chocolate Pumpkin Cake (loaves)

1 1/4 cup oil
3 1/2 cup sugar
3 eggs
l 1/2 teaspoons vanilla
l 1/2 teaspoons baking powder
3 3/4 cup flour
1 3/4 teaspoons salt
3 1/2 cup canned solid pumpkin (Libby's is best)
3 squares unsweetened chocolate
1 1/4 teaspoons soda
1 1/4 teaspoons cinnamon
1 1/4 teaspoons cloves
1/2 teaspoons nutmeg
several big handfuls chocolate chips

Melt the chocolate chips in 1/2 cup oil (low heat). Cool.

In separate bowl cream the remaining oil and the sugar. Beat in eggs and melted chocolate. Add the pumpkin and vanilla.

Combine dry ingredients together. Mix in chocolate chips. Mix into the creamed mixture.

Put in greased loaf pans.

regular loaf pans makes about 4 and bake for 60 minutes
little/mini loaf pans makes about 7 and bake for 50 minutes
regular loaf pans make about 3 and bakes for 75 minutes

Friday, October 10, 2008

Pumpkin recipes

The fall weather has me making delicious recipes with pumpkin in them.

I would love for everyone to start posting pumpkin recipes

HERE is mine. It comes from Martha Stewart. I have not had good luck with many of her recipes but this one I loved

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) semisweet chocolate chips


  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.