Category: Desserts


Apple Butter Muffins


    20 min


    10 min

These muffins will create warm memories of waking up to a taste of autumn flavors.  These homemade muffins, made with apple butter which seems to appear in markets only at this time of year, are sure to be a family favorite.  You can substitute walnuts for the pecans if you choose.


  • 1 3/4 c. whole wheat flour
  • 1/3 c. granulated sugar plus 2 Tbsp. divided
  • 2 tsp. Clabber Girl Baking Powder
  • 1 tsp. apple pie spice
  • 1/4 tsp. salt
  • 1 egg beaten
  • 3/4 c. milk
  • 1/4 c. vegetable oil
  • 1/3 c. apple butter
  • 1/3 c. chopped pecans


Preheat oven to 400° F. Line muffin tin with cupcake liners. Set aside.

In a large mixing bowl combine flour, 1/3 c. sugar, baking powder, apple pie spice, and salt. Make a well in the center of the mix. In a small bowl combine egg, milk, and oil. Add to flour mix and stir just untill moistened (batter should be lumpy).

Spoon a rounded Tbsp. of batter into each prepared muffin cup. Top the batter in each cup with a generous tsp. of apple butter. Add the remaining batter, filling each cup 3/4 full.

Combine pecans and 2 Tbsp. sugar; sprinkle on top of the muffins. Bake in a 400° F oven about 20 minutes or until golden. Remove from pans; serve warm.

Yields: 12 muffins


Photo by Roland Bello

  • Serves 10


  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4 cup unsweetened cocoa powder, plus more for the pan
  • 1 1/4 cups heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 5 large eggs
  • 1 cup granulated sugar
  • 1/2 cup crème fraîche or sour cream
  • 1/4 cup confectioners’ sugar, plus more for dusting


  1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
  3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
  4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.

Nutritional Information

Per Serving

  • Calories 530 calories
  • Fat 44 g
  • Sat Fat 26 g
  • Cholesterol 203 mg
  • Sodium 53 mg
  • Protein 6 g
  • Carbohydrate 37 g
  • Sugar 32 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 49 mg


Serves 9
Prep time: 10 minutes
Total time: 3 hours 10 minutes


  • 25 Honey Maid graham crackers (or 10 ounces granola)
  • 12 Tablespoons butter, melted
  • 1/2 cup brown sugar
  • 8 ounces Philadelphia whipped cream cheese (low fat creamed cheese can be used)
  • 1/2 cup sugar or pure maple syrup (I used honey for mine)
  • 1 (8 ounce) container Cool Whip® whipped topping
  • 10 ounces blueberries
  • Nonstick spray


In a blender or food processor, pulse graham crackers until a fine crumb. Transfer to a large bowl and add melted butter and brown sugar. Stir with a fork until well combined. Press half of this crumb mixture into the bottom of an 8×8 pan, sprayed with nonstick spray.

In a stand mixer fitted with a whisk attachment, beat together cream cheese, sugar, and whipped topping until light and fluffy. Fold in blueberries. Spread on top of crust. Sprinkle remaining graham cracker mixture on top and spread evenly across the blueberry filling. Freeze for 3-4 hours or overnight before serving.

 Meringue Ghost Cookies
Makes 12 meringues
preparation 25 minutes
cooking 150 minutes


 3   egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
48 mini chocolate chips


  1. Heat oven to 225° F.
  2. With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time. Scrape down the sides of the bowl to incorporate all of the sugar, then continue to beat until stiff peaks form, 5 to 8 minutes.
  3. Line 2 baking sheets with parchment paper; place a small dab of meringue under each corner of the paper to anchor the paper to the tray.
  4. Transfer the meringue to a piping bag or resealable plastic freezer bag (snip a ½-inch hole in the bag). Using a circular motion, pipe 2-inch high mounds of the meringue onto the prepared baking sheets, spacing them 1 inch apart. Add the chocolate chips to make the eyes. Bake until firm and dry, 1½ hours to 2 hours. Cool completely on the baking sheets.
Kristen Evans Dittami
August 2013

Nutritional Information

  • Per Serving
  • Calories 31
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 7 mg
  • Protein 0 g
  • Carbohydrate 7 g
  • Sugar 7 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 1 mg


Serves 8


2 cups frozen blueberries (you can use any fruit you choose and canned fruit minus the juice)

1 cup sugar

1/2 cup brown sugar

1 tablespoon of cinnamon

1 large egg

1/2 cup (1 stick) real butter

3 cup self-rising flour

2 cups milk

1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F.

2. Place butter in cast iron skillet and let it melt in the oven. (you can also do it in a 9 x 12 Pyrex dish if you do not have iron skillet)

3. Meanwhile, mix together flour, egg,   sugars, milk, cinnamon and vanilla, the batter should be  easy to pour.  Pour batter into hot dish, over melted butter. Spoon berries (I use frozen blueberries harvested from our bushes earlier in the yea and frozen)  all over  batter until you have some  in every area of the batter.

4. Bake for about 35  to 40 minutes, or until golden brown. Let cool. Serve warm.

Note:  using canned fruit or fresh not frozen  minus juice will cut down baking time by about 15 minutes…each oven is wee bit different and when you put toothpick in middle comes clean and it is golden brown it is ready.  I turn off and let sit in warm oven for 10 minutes after I turn off)


Peach and Blueberry BuckleJens Mortensen
Serves 8| Hands-On Time: 20m| Total Time: 1hr 50m



  1. Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  2. In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
  4. Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 hour to 1 hour, 20 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.

By Charlyne Mattox , July, 2013

Nutritional Information

  • Per Serving
  • Calories 409
  • Fat 17g
  • Sat Fat 9g
  • Cholesterol 67mg
  • Sodium 285mg
  • Protein 6g
  • Carbohydrate 60g
  • Sugar 35g
  • Fiber 3g
  • Iron 2mg
  • Calcium 84mg

A decadent dessert couldn’t be easier than this ooey-gooey chocolate cake prepared in a slow. A hint of instant coffee pairs perfectly with the unsweetened cocoa and intensely enriches the flavormore

Yield: Makes 6 to 8 servings
Recipe from Oxmoor House

Recipe Time

Cook Time: 2 Hours, 30 Minutes
Prep Time: 8 Minutes
Other: 30 Minutes


  • 1 1/3 cups sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 4 large eggs, lightly beaten
  • 1/3 cup unsweetened cocoa
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Vanilla ice cream (optional)


  1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
  2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Sweet Potato Casserole with Pecan Topping Recipe

Serves 8


  • 2 (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
  • 1/3 cup butter, melted
  • 1/2 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup heavy whipping cream
  • 3/4 cup chopped pecans
  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, melted


  1. Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
  2. Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
  3. Cover and cook on HIGH 3 to 4 hours.
  4. Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.


Steamed Brown Bread with Currants and Walnuts Recipe




  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup yellow cornmeal
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/3 cup molasses
  • 1/2 cup dried currants
  • 2 tablespoons chopped walnuts
  • Vegetable cooking spray




  1. Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
  2. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack
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