Count Catula (Whales and Tails Cozy Mystery Book 9) (12 page)

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Amaretto Pumpkin Bread

Easy Sticky Buns

Pumpkin Snickerdoodles

Apple Crisp

I Found My Thrill on Blueberry Hill Bread—submitted by Vivian Shane

Jeanie’s Nutmeg Cinnamon Pound Cake—submitted by Jeanie Daniels

Pumpkin Fluff—submitted by Nancy Farris

Aunt Gail’s No Bake Cheesecake—submitted by Kathy Dunn

Taffy Apple Salad—submitted by Connie Correll

Beef Steak Stew—submitted by Robin Coxon

1 cup flour

¼ cup brown sugar, packed

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. ginger

¼ tsp. baking soda

¼ cup molasses

¼ cup pumpkin

1 egg

3 tsp. butter, softened

2 tbs. milk

½ cup chopped walnuts

Combine above ingredients until well blended. Pour into greased bread pan and bake at 350 degrees for 25 minutes.

Remove from pan and let cool.

Frosting:

½ cup powdered sugar

1 tbs. amaretto

Mix well, then drizzle over top. Garnish with additional chopped walnuts.

Take 6 tbs. butter and melt in a pan. When melted add ¾ cup brown sugar and ¼ cup corn syrup. Stir mixture over medium low heat, bringing to a boil.

When at a full boil remove from heat. Do not overboil. The syrup will set up to hard.

Pour into the bottom of a 9 x 13-inch pan. Add ¾ cup of chopped pecans on top of the syrup mixture. Set aside.

In a pie pan, melt 4 tbs. butter. In a separate pie pan, mix ½ cup sugar and 1½ tbs. cinnamon. Set aside.

Take 1½ loaves of thawed frozen bread dough and cut into 12 equal pieces. Take each piece and roll into a tube. Take each piece of dough and roll first into the melted butter and then in the cinnamon sugar. Tie the piece into a knot and set in the prepared baking pan on top of the syrup pecan mixture.

Put the rolls in a warm place to rise until they fill the pan.

Bake at 400 degrees for 20–25 minutes. The rolls are done when they are nice and brown. Make sure they’re cooked through. Do not undercook.

When the rolls are baked, take out the pan. Cover the top of the pan with a foil-lined cookie sheet. Invert the pan onto the cookie sheet. The pecan mixture will seep down on top of the rolls.

Serve warm.

Makes 1 dozen.

1 cup butter at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup canned pumpkin

1 large egg

2 tsp. vanilla extract

3¾ cups flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

For the coating:

½ cup sugar

1 tsp. cinnamon

½ tsp. ground ginger

Dash of allspice

Whip together butter and sugars until creamy. Add pumpkin, egg, and vanilla. Mix well. Add dry ingredients and mix well. 

Refrigerate for at least 1 hour.

In a separate bowl, mix the sugar and spices for the coating. Roll chilled dough into 1-inch balls. Roll in coating.

Bake on ungreased cookie sheet at 400 degrees until lightly brown (around 12 minutes).

4 cups apples, peeled, cored, and sliced thin

1 cup cranberries

½ cup white sugar

2 tbs. cinnamon

2 tsp. ground nutmeg

½ cup quick cooking oats

½ cup flour

½ cup brown sugar

½ cup butter cut into pieces

1 cup chopped pecans

1 jar caramel sauce (the kind used for ice cream is fine)

In a large bowl, mix apples, cranberries, white sugar, cinnamon, and nutmeg. Place in buttered 9 x 13 baking dish.

Combine oats, flour, and brown sugar.  With a fork, mix butter in until crumbly.

Stir in pecans. Spread over apples. Drizzle with caramel sauce. Bake in preheated oven at 375 degrees for 40–50 minutes or until apples are tender.

Serve with vanilla ice cream.

When I first made this bread, my husband gifted it with its musical name because he loves the oldies, and the name has stuck over the years. This recipe brings good memories for me because I always use fresh blueberries my husband and I pick every summer at a u-pick farm near our home.

2½ cups flour

½ cup white sugar

½ cup brown sugar

3½ tsp. baking powder

¾ tsp. salt

4 tbs. sour cream

4 tsp. vanilla

¾ cup milk

2 large eggs

1 cup finely chopped pecans

1½ cups fresh blueberries, washed and well drained

Preheat oven to 350 degrees. Grease and flour loaf pans (I use the all-in-one baking PAM). Beat all ingredients except nuts and fruit in a mixer bowl, scraping sides often until batter is smooth (about a minute). Stir in nuts by hand, then fold in blueberries.

Pour even amounts of batter into loaf pans. Bake 50–55 minutes (shorter time for the mini loaves) or until a toothpick comes out clean. Cool on wire rack. After 10 minutes, remove from the loaf pans to continue cooling. Refrigerate uneaten portions. I usually make the mini loaves and freeze some to enjoy later in the year, when the fresh-fruit season is over. 

Makes two large loaves or six mini loaves.

1 yellow cake mix

1 small pkg. vanilla instant pudding

¾ cup cooking oil

¾ cup apple cider or apple juice

1 tbs. nutmeg

1 tsp. cinnamon

4 eggs

Mix all together, put into a well-greased Bundt or tube pan. Bake for 75 minutes at 350 degrees. Let it stand for 10–15 minutes before removing from pan. You can dust with powdered sugar or drizzle with a confectioner’s sugar and cinnamon glaze.

1 (15-oz.) pumpkin

1 box (5-oz.) instant vanilla pudding

1 tsp. pumpkin spice

1 container (16-oz.) whipped topping

Mix the pumpkin, vanilla pudding, and pumpkin spice together and fold in the whipped topping. Refrigerate. Serve with graham crackers.

2 8-oz. pkgs. cream cheese

1 box powdered sugar

2 tsp. vanilla

1 tbs. milk

2 graham cracker piecrusts

Whipping cream

1 can prepared pie cherries

Mix all ingredients together and pour into two store-bought graham cracker piecrusts. Chill.

Before serving, top with whipped cream and pie cherries. You can use Cool Whip if in a hurry.

Makes two cheesecakes. Divide ingredients in half for one.

4 cups unpeeled, cut-up Red Delicious apples

8-oz. can crushed pineapple, drain and save juice

1 cup salted peanuts

1 tbs. cornstarch

½ cup sugar

2 tbs. cider vinegar (white does not work)

1 egg, beaten

8 oz. Cool Whip

Mix apple, pineapple, and nuts. In a medium sauce pan, combine cornstarch, sugar, vinegar, and pineapple juice. Cook over low heat 1 minute. Add egg and cook until thick. Cool. Stir into apple mixture. Fold in Cool Whip.  Refrigerate for 6 hours before serving.

This salad really will remind you of a taffy apple. I’ve tried using a mixture of apples from my orchard, but do keep the Red Delicious in the mix. If the salad isn’t eaten within a couple of days the peanuts will start to get a bit soggy.

Fall also reminds me of the time when the temperature dips and a bowl of soup tastes delicious and warms your tummy after a day out and about. I like the following recipe because it requires few ingredients and can be loaded into the Crock-Pot and left to cook on low during the day.

1 lb. boneless beef sirloin steak, cubed

1 cup water

1 (15-oz.) can Italian stewed tomatoes

1 (10-oz.) can French onion soup

1 (10-oz.) can tomato soup

1 (16-oz.) pkg. frozen stew vegetables

In skillet with a little oil, cook steak cubes until juices evaporate. Transfer to soup pot or Crock-Pot. Add 1 cup water, tomatoes, soups, and vegetables. Place lid on top of Crock-Pot and cook on low for 4–6 hours. 

Great when served with warm corn bread.  

Come for the murder, stay for the romance.

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Cupid’s Curse

Big Bunny Bump-off

Beach Blanket Barbie

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Derby Divas

Haunted Hamlet

Turkeys, Tuxes, and Tabbies

Christmas Cozy

Alaskan Alliance

Matrimony Meltdown

Soul Surrender

Heavenly Honeymoon

Hopscotch Homicide

Ghostly Graveyard

Santa Sleuth

Shamrock Shenanigans

Kitten Kaboodle

Costume Catastrophe

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Snowmen in Paradise

Bikinis in Paradise

Christmas in Paradise

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