Homemakers' Haven

Frosted Pumpkin Spice Cookies

1 package spice cake mix
1 cup of canned regular pumpkin puree
1/2 cup raisins
1/2 cup of chopped walnuts
1/4 cup of butter, softened


1 can of ready-to-spread cream cheese frosting
Nutmeg

Preheat the oven to 375°. Grease a cookie sheet and set it aside.

In a large mixing bowl, combine the cake mix, pumpkin and butter. Blend well. Add the raisins and nuts. Stir well to distribute.

Drop one generous tablespoon of dough for each cookie onto the cookie sheet at two inch intervals.

Bake 11 to 13 minutes or until cookies are set and golden brown on the edges. Cool on a wire rack. Frost with cream cheese frosting.

Sprinkle lightly with nutmeg.

Pumpkin Cake

1 15-ounce can pumpkin (NOT pumpkin pie mix)

3 large eggs

6 tablespoons granulated sugar

6 tablespoons vegetable oil

1 18.25-ounce box yellow cake mix

1 teaspoon pumpkin pie spice

1 16-ounce can cream cheese frosting



1. Preheat oven to 350.

2. Using an electric mixer, mix together pumpkin, eggs, sugar and oil.

3. Add cake mix and pumpkin pie spice. Continue to beat for another 3 minutes.

4. Pour into a baking pan coated with cooking spray.

5. Bake for about 40 minutes or until a toothpick inserted in center comes out clean.

6. Cool on wire rack. Spread frosting over cake when cooled. Cover and store leftovers in the refrigerator.

Cranberry Ring Cake

1/2 cup finely chopped walnuts
3 cups baking mix (like bisquick)
3/4 cup sugar
1/4 cup vegetable oil
2 eggs
1 1/2 teaspoons almond extract
1 container (8 ounces) plain yogurt or sour cream
1 can (16 ounces) whole berry cranberry sauce

Glaze (recipe follows)

Heat oven to 350. Grease generously bundt cake pan; sprinkle greased pan with nuts.

Mix baking mix and sugar; add oil, eggs, extract and yogurt. Beat on high speed 2 minutes. Stir cranberry sauce; fold sauce into batter. Pour into pan.

Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Top with glaze.

Glaze
Mix 1 cup powdered sugar; 2 tablespoons water and 1/4 teaspoon almond extract.

Cranberry Orange Dessert

Ingredients
1-1/2 cups boiling water

1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Cranberry Flavor Gelatin

1 can (16 oz.) whole berry cranberry sauce

1-1/2 cups cold water

1 can (11 oz. or 15.5 oz.) mandarin orange segments, drained

1-1/2 cups Graham Cracker Crumbs

1/2 cup sugar, divided

1/2 cup (1 stick) butter or margarine, melted

1 pkg. (8 oz.) Cream Cheese, softened

2 tubs (8 oz. each) Whipped Topping, thawed, divided


Preparation
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir until melted. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in mandarin oranges.

MEANWHILE, stir crumbs, 1/4 cup of the sugar and butter in 13x9-inch dish. Press firmly onto bottom. Refrigerate until ready to use.

BEAT cream cheese and remaining 1/4 cup sugar in large bowl with wire whisk until well blended. Gently stir in 1 tub of the whipped topping. Spread evenly over crust; cover with gelatin mixture. Refrigerate 3 hours or until firm. Garnish with remaining tub of whipped topping just before serving.

Cranberry Sugar Cookies


1 (15.6 ounce) cranberry quick bread and muffin mix
1/4 cup butter, softened
3 tablespoons sugar

Heat oven to 350. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.

Bake at 350 for 9 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets.

Yield: 3 ½ dozen cookies

Basic Bread Stuffing w/Variations

1 cup butter or margarine
1/2 cup onion, chopped
1 1/2 cups celery, chopped
12 cups bread cubes, white and whole-wheat bread
2 tbsp. Parsley Flakes
1 1/2 tsp. Poultry Seasoning
1/2 tsp. Ground Black Pepper
1/2 cup chicken broth


1. Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent.

2. Place bread cubes, parsley, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly.

3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in greased 2 quart casserole dish, cover, and bake with turkey or chicken during last 45 minutes of cooking.

Variations:

Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground Marjoram.

Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.

Oyster Stuffing: Cook 1/2 to 1 pint small or medium-size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes.

Makes 8 cups

Pumpkin Muffins

1 1/2 cups flour
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup butter, melted
1 egg

Mix all ingredients together. Place in greased muffin tin, or line with paper cupcake liners. Bake at 400 degrees for 20 minutes.

Eggnog French Toast

4 eggs
1/2 cup eggnog
1 tablespoon granulated sugar
1-1/2 teaspoons maple flavored syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
6 slices Texas toast
1 tablespoon cooking oil
Sifted powdered sugar
Warm maple syrup

In a shallow bowl, whisk together eggs, eggnog, granulated sugar, the 1-1/2 teaspoons maple flavor syrup, the cinnamon, nutmeg, salt and cloves.

Place bread, two slices at a time, into egg mixture, until saturated, turning once.

Heat cooking oil in a nonstick griddle or skillet. Cook the egg-coated bread for 2-3 minutes per side until golden. Add more oil if needed.

Serve immediately. Cut in half diagonally and sprinkle with powdered sugar. Serve with maple syrup. Makes 3 to 6 servings.

Cranberry Stuffing Balls

8 servings

1 lb. bulk sweet Italian sausage
½ cup chopped celery
¼ cup chopped onion
1 egg
1 pkg. (8 oz.) herb seasoned stuffing mix
1 cup chicken broth
½ cup chopped fresh or frozen cranberries, (thawed if frozen)
1/3 cup butter, melted

Preheat oven to 325 degrees. Heat non-stick skillet over high heat. Add sausage, celery and onion. Cook until meat is browned and vegetables are softened. 10 minutes. Remove from heat; drain and discard fat from skillet. In bowl beat egg; stir in sausage mixture, stuffing mix, broth and cranberries. With hands form mixture into 8 balls. Place stuffing balls on ungreased baking sheet; drizzle with butter. Bake until browned, 30 minutes. To make ahead, form balls, place on baking sheet and cover with plastic wrap. Refrigerate overnight; drizzle with butter and bake until browned and heated through. 35 minutes.

Cranberry Salad Cups

l can jellied cranberry sauce
3 tablespoons lemon juice

1 packet of Dream Whip, prepared
1/4 cup mayonnaise
1/4 cup powdered sugar
l 8-oz. package cream cheese, softened
1 cup chopped walnuts or pecans

Mix sauce with a fork and add lemon juice. Spoon into foil cupcake liners in a muffin tin, to depth of 3/4 inch. Chill.

Beat softened cheese until fluffy, combine with other ingredients, folding in the Dream Whip last. Spoon into the muffin cups, over the cranberry mixture.

Freeze in the muffin tin. Remove and store in a ziploc bag in freezer until needed. Serve on lettuce. Let stand a few minutes to thaw slightly before serving. Makes 12 individual salads.