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9 thoughts on “sweets

  1. This is amazing!!! You can also added an extra banana to mix, top it with brown sugar and pecans and then when it comes out of oven dust and drizzle the top with cinnamon and honey. Also you can mix it all by hand and it’s still delish!
    100% of pregnant mamas agree it hit the spot…okay it was a small poll. 🙂
    P.S.-you can add chocolate chips, I just prefer it without.

    {serve with vanilla ice cream}

    Here is another one of my “inventions”. My husband has an unpredictable sweet tooth, so getting creative in the kitchen is a place I find myself in often. 🙂

    1 Layer of pie crust, fillo dough, puff pastry (whatever you have)
    2 Thinly sliced apples
    Granola or oatmeal
    Brown sugar

    In a baking pan, spray bottom with Pam (baking) or melted butter. Line the pan with the dough, then set aside. In a large bowl, place sliced apples, about a half stick of butter (chopped), brown sugar & cinnamon. Give it a few good tosses, then set aside. In another bowl, pour about 1 cup of granola or oatmeal, add another half stick of chopped butter, cinnamon and brown sugar- mix well, set aside. Line the apples nicely over the dough, then sprinkle the oatmeal topping over it. Bake on 375 for about 20 minutes. Let it rest a little before you serve.

    *Be sure not to burn the crust, so watch for it.*


    … this is for Meredith who asked me for this recipe and I keep forgetting to give it to her. Also for anyone else who might enjoy. This recipe was given to me by Shea and was served at her wedding. Most recently it was served at our pastor appreciation dinner. Here it is:

    Carrot Cake:
    4 eggs
    1 cup applesauce
    1/2 cup oil
    2 cups dark brown sugar
    2 cups White Whole Wheat flour by King Arthur flour (available at Publix)
    2 tsp. baking soda
    2 tsp. ground cinnamon
    1/2 tsp. ground cloves
    1 tsp. ground ginger
    1/2 tsp. nutmeg
    1/2 tsp. salt
    4 cups grated carrots
    1 cup raisins
    Beat eggs, oil, applesauce and sugar, Mix dry ingredients in separate bowl and then combine with the egg mixture. Stir in carrots and raisins. Bake at 350 degrees for 35- 40 minutes or until it passes a cake done test (toothpick inserted into middle and then removed only has a few crumbs attached when the cake is done). Allow cake to cool before frosting.

    Cream Cheese Icing:
    2 cups powdered sugar
    1 lb. cream cheese
    1 Tbsp. fresh lemon juice
    1 tsp. vanilla extract
    3 sticks of butter
    Leave cream cheese and butter out until they reach room temperature. Beat ingredients at low speed until smooth. If too thick, add a little half & half or milk to thin, but in very small amounts.

  4. Pumpkin Dump Cake

    Here is a recipe I got from my sister, Kim. It’s especially fun, not to mention easy, during Thanksgiving and Christmas! Enjoy!

    1- 25 oz. can Pure Pumpkin
    1- 12 oz. can Evaporated Milk
    3 – eggs
    1 – cup sugar
    1 – tsp. salt
    3- tsps. cinnamon
    1- Box yellow Cake Mix
    1-cup chopped pecans or walnuts
    3/4 cup melted butter or margarine

    Pre-heat oven to 350 degrees. Mix first 6 ingredients until well-blended. Pour into a 9×13″ greased pan. Sprinkle cake mix on top and then cover with nuts. Pour melted butter over top. Bake 50 minutes.It should be brown. I had to cook another 10 minutes. Enjoy

  5. Granola Bars

    2 c oats
    1 c flour
    3/4 c toasted wheat germ
    3/4 c brown sugar
    1 c total of any of these: raisins, choc chips, chopped nuts
    1/2 tsp salt
    1 tsp cinnamon
    1/2 c honey
    1/2 c canola oil -(can substitute peanut butter or do 1/2 & 1/2)
    2 tsp vanilla
    1 egg

    Mix all ingredients together in a large bowl. Press into a well-oiled 9 x 13 pan. Line the pan with parchment paper or waxed paper. I use a potato masher to press it evenly. Bake at 300 degrees for 25-30 minutes or until the edges are golden brown. Cool in the pan . Cut into bars.

  6. Chocolate Chip Oatmeal Cookies

    1-1/4 c soft butter
    3/4 c firmly packed brown sugar
    1/2 c white sugar
    1 egg
    1 tsp vanilla
    1-1/2 c flour
    1 tsp baking soda
    1 tsp salt
    3 c Oats (quick or whole) uncooked
    12 oz pkg chocolate chips
    3/4 chopped nuts

    Oven 375 degrees. Beat together the sugars & butter til light & fluffy. Add egg & vanilla and beat until well blended. Gradually add combined flour, bkg soda & salt, mixing well. Stir in oats, choc chips and nuts. Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. I use parchment paper. Bake 10-12 min til they brown on top. Cool 1 min on cookie sheet; remove to a wire rack. Cool completely and store tightly covered. Makes 5-6 dozen.


    1 cup brown sugar
    2 sticks butter
    Unsalted saltines
    12 oz bag semisweet chocolate morsels
    Chopped walnuts

    Preheat oven to 400 deg.

    Line a baking pan with foil, place one layer of saltines in it.

    Mix butter & sugar over medium heat until it begins to boil. Stir 1-2 additional minutes until it is like caramel syrup. Pour and spread over crackers and place cookie sheet in oven for 6-7 minutes until bubbly (Be careful – it burns easily!).

    Remove cookie sheet from oven and sprinkle on choc chips, return to oven for about a minute to soften the chips. Spread chocolate over crackers, sprinkle walnuts on top and refrigerate overnight. Peel back foil, break into pieces and enjoy!

    (You can also be creative and use white or milk chocolate, colored sprinkles, etc.) No one will believe that the base is unsalted saltines!

    From an old co-worker- enjoy!

    Micheline Sullivan


    2 cup flour
    1 cup sugar
    1-1/2 tsp baking powder
    1 tsp salt
    1/2 tsp baking soda
    Sift into a bowl.
    Cut in 1/4 cup butter
    Add: 1 beaten egg
    3/4 cup OJ
    Mix just until moistened.
    Fold in 1-1/2 cup cranberries
    3/4 cup chopped pecans or walnuts
    Put into a greased loaf pan
    Bake at 350 degrees for 1hour 10 minutes.
    Cool on a rack before cutting


    1 6 oz (large size) graham cracker crust
    Layer 1
    4 oz cream cheese, softened
    1 TBL milk
    1 TBL sugar
    Mix with whisk til smooth
    Stir in 1-1/2 c cool whip
    Put this in the crust

    Layer 2
    1 cup cold milk
    1 can of pure pumpkin (not pumpkin pie mix)
    2 pkg Instant vanilla pudding
    1 tsp cinnamon
    1/2 tsp ground ginger (or use 1 piece of minced candied ginger)
    1/4 tsp ground cloves
    Mix this well, until it is thick & pour it over the first layer.
    Chill in the fridge a minimum of 4 hours.

    Very yummy – on the rich side
    Amy shared this with me – it may be a Jello pudding recipe


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