A flavorful moist carrot cake with sweet cream cheese frosting
Yield: 

18 servings
Ingredients: 

Cake Ingredients:

2 cups sugar
1 1/4 cup vegetable oil
4 eggs
1 tablespoon vanilla extract
2 tablespoons lemon juice
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
3 cups finely grated carrots*
1/4 cup well-drained crushed pineapple
1/2 cup chopped walnuts, optional

Icing Ingredients:

8 ounces cream cheese
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
1 teaspoon lemon juice
3-4 cups powdered sugar

Ground cinnamon and ground walnuts, for dusting (optional)
Instructions: 

1. In a large mixing bowl, blend sugar and oil. Add eggs, vanilla, and lemon juice and mix.

2. In a medium bowl, whisk together the flour, salt, cinnamon, soda, and baking powder. Fold into the batter in the large bowl.

3. Stir in carrots, pineapple, and walnuts to make a thick batter.

4. Pour into a greased 9×13-inch baking pan. Bake at 350 degrees for
55-60 minutes, until cake tests done. Cool in pan on a wire rack,
covered with a thin clean towel.

5. To make icing, mix ingredients in order listed, using an electric mixer. Spread over cake and dust with cinnamon and walnuts if desired. Enjoy!

This recipe is from Tammy’s Recipes.

Rich, creamy chocolate frosting that’s simple to make and absolutely delicious!
Yield: 

~2 cups (see additional notes below)
Ingredients: 

1 cup butter, softened*
1 teaspoon vanilla extract
1 1/4 cups cocoa powder
4 1/2 cups powdered sugar
1/2 cup milk
Instructions: 

1.
In a mixing bowl, cream the butter with an electric mixer. gradually
beat in the vanilla, cocoa powder, and powdered sugar. Beat in enough
milk to achieve a spreadable consistency.

2. Spread frosting on cake right after making the frosting. If you wait too long to spread the frosting, it will lose some of it’s light airy fluffiness when you spread it.

This frosting goes great on Homemade Deluxe Chocolate Cake Mix!

This recipe is from Tammy’s Recipes.

A soft and fluffy pumpkin spiced quick bread with a cinnamon glaze drizzled on top! The best pumpkin bread ever!
Yield: 

8 mini loaves, 3 regular loaves, or 24 muffins
Ingredients: 

2 cups sugar
1/2 cup oil
3 eggs
1 1/2 cups canned pumpkin puree
1/2 cup freshly-squeezed orange juice
Zest of 1 orange
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves*
1 teaspoon ground cinnamoon
1/2 teaspoon ground nutmeg*
1 teaspoon salt

Glaze ingredients:

3/4 cup powdered sugar
1 1/2 teaspoons ground cinnamon
~1 teaspoon water
Instructions: 

1. In a medium mixing bowl, beat sugar, oil, eggs, pumpkin, orange juice, and orange zest. Set aside.

2. In a large mixing bowl, whisk together the remaining dry
ingredients. Pour pumpkin mixture into bowl with dry ingredients, and
stir until no lumps remain.

3. Lightly grease and flour loaf pans or muffin pans. (This recipe
will fill about 8 mini loaf pans, OR 3 regular loaf pans, OR 24
muffins.) Fill pans or muffin cups 3/4 full.

4. Bake in a pre-heated oven at 400 degrees for about 15 minutes
(muffins), 20 minutes (mini loaves), or 25-30 minutes (regular loaves).
Check with a toothpick or fork (should come out clean).

5. Remove bread from pans and place on a wire rack to cool, covered
with a clean towel. While cooling, mix powdered sugar and cinnamon in a
small bowl. Add just enough water to make a glaze. Poke tops of bread
with a fork or toothpick, and drizzle the glaze over the warm bread.

Slice bread with a thin serrated knife and serve warm, or allow bread to finish cooling, and store in a sealed bag or container.

This recipe is from Tammy’s Recipes.

Sweet and chewy gluten-free brownies made with black beans (but you’d never know it from the taste)! So simple and amazingly delicious!
Yield: 

16 squares
Ingredients: 

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup melted butter*
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 cup sugar (or 1/2 cup honey)
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped walnuts (optional)
Instructions: 

1.
Pre-heat oven to 350 degrees. In a food processor bowl or blender,
combine the black beans, eggs, melted butter, cocoa powder, vanilla, and
sugar. Pulse or blend until smooth (or as smooth as possible).

2. Grease an 8×8-inch glass baking dish. Pour the batter into the
greased dish. Sprinkle chocolate chips and nuts (if using) over the top
and use a spatula to push them down into the batter just a little (but
not too much; they will sink some while the brownies bake).

3. Bake at 350 degrees for 40-50 minutes, until brownies are set in
the middle. Watch the edges for excess browning if you’re not sure
they’re done. (Mine seem to take a full 50 minutes, and are still chewy
but not gooey.)

Cool and then chill before serving! Store in fridge.

This recipe is from Tammy’s Recipes.

A simple homemade ice cream using kefir instead of milk for a tangy, creamy treat! (What is kefir?) Yield: 

6 cups
Ingredients: 

2 cups kefir* (may substitute plain yogurt)
2/3 cup sugar**
1 cup heavy whipping cream
2 teaspoons vanilla extract
Instructions: 

1. In a 4-cup measuring cup (or medium bowl) stir together the kefir and sugar, until sugar is dissolved.

2. Stir in the cream and vanilla. Pour mixture into your ice cream maker bowl and churn until thick and creamy! Enjoy fresh as a “soft serve” consistency, or freeze for later.

This recipe is from Tammy’s Recipes.

A
quick coffee cake with blackberries folded in and a cinnamon crumb
topping! This is the perfect use for ripe blackberries from the Pacific
Northwest; enjoy with coffee or hot tea for an amazing late summer
treat!
Yield: 

9 servings
Ingredients: 

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
3/4 cup milk
2 heaping cups of blackberries (fresh or frozen)

Topping Ingredients:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup softened butter
1 teaspoon cinnamon
Instructions: 

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.

2. In another bowl, beat eggs until frothy. (We use an electric mixer for this.) Mix in oil and milk.

3. Pour milk mixture into dry ingredients and stir. Gently fold in blackberries.

4. Pour batter into a greased 9-inch square baking dish or an 8×11-inch baking dish*.

5. Mix topping ingredients together (should be coarse crumbs/lumps of topping) and sprinkle over batter.

6. Bake at 350 degrees for 50-60 minutes, until cake tests done in
the middle. Cover cake loosely with foil if the top starts browning too
quickly (I usually place foil over the cake after about 45-50 minutes).

7. Serve hot, or cool in pan.

This recipe is from Tammy’s Recipes.

This
old-fashioned dessert has a sweet cake layer on top and a juicy plum
pudding filling beneath! It’s simple to make and a great recipe for your
extra plums!
Yield: 

9 servings
Ingredients: 

1 cup all-purpose or cake flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons oil
2 cups washed and halved plums (pits removed, too!)
1 cup brown sugar
1 teaspoon cinnamon
1 cup boiling water
Instructions: 

1. Preheat oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking powder, and salt.

2. Beat in the milk and oil. Spread mixture in an ungreased 8×8-inch baking dish. Layer the halved plums on top.

3. Whisk together the brown sugar and cinnamon and sprinkle over the plum-topped batter. Pour the boiling water over everything!

4. Bake at 350 degrees for 1 hour, until cake is browned on top. (The
top layer should test done with a fork with only a few crumbs, if
you’re unsure.)

Serve warm or cold. Perfect with ice cream or all by itself! 🙂

This recipe was taken from Tammy’s Recipes.

A
delicate, creamy homemade egg nog that’s easy to make and tastes
incredible! The flavors of freshly-grated nutmeg, vanilla, whole eggs,
real cream, and maple syrup blend into this incredible egg nog!
Yield: 

about 12 cups
Ingredients: 

9 large eggs
1 cup real maple syrup
1/4 teaspoon salt
6 cups milk, divided
2 tablespoons vanilla extract
3/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 cup heavy cream

For serving:

3/4 cup whipped cream
Freshly grated nutmeg
Instructions: 

1.
In a heavy 4 or 6-quart pan, briskly whisk together the eggs, maple
syrup, and salt, until well-mixed. Whisk in 3 cups of the milk.

2. Heat over medium heat, whisking constantly, until mixture reaches
160-165 degrees F (use a candy or meat thermometer to monitor
temperature).* It takes me about 10-15 minutes, and I do whisk
near-constantly for this step! You will see a little steam rising from
the pan, just as the egg nog reaches 160-165 degrees.

3. Remove from heat. Whisk in the vanilla, nutmeg, and cinnamon. Whisk in the remaining 3 cups of milk.

4. Cover pan and chill well (a few hours) before serving. Don’t put a
hot pan in your refrigerator though! If the weather is cold, I set the
covered pan outside to cool, and then refrigerate. Otherwise, let cool
to room temperature and refrigerate.

5. Whip the 1 cup of heavy cream until foamy, about half-way to
“whipped cream”. Stir into the chilled egg nog mixture (it will want to
float, so stir as much as needed to mix most of it in).

6. To serve, ladle chilled egg nog into glasses, top with a
tablespoon of whipped cream, and sprinkle with freshly-grated nutmeg.
Enjoy!

This egg nog can be stored in the refrigerator for up to 3 days.

This recipe was taken from Tammy’s Recipes.

3 sticks of butter

4 cups AP flour

1 1/2 t salt

1 t baking soda (maybe 1/4 t more too)

1 1/2 cups sugar

6 large eggs

6 very ripe bananas

1+cup(s) chopped walnuts

Preheat oven to 350 degrees.  Spray/butter 2 loaf pans and set aside.  In mixer, mush around your butter.  Add sugar and cream together.  Let the mixer go on high until the mixture is very pale yellow and fluffy.  Scrap sides of bowl, mix in one egg at a time until combined.  Now, against the wisdom of other recipes, I add the bananas here.  Also, I put the baking soda and salt in now and mix everything together.  Then with the mixer on low, I add one cup of flour at a time just until everything is combined.  Toss your walnuts in with that last cup of flour and you at ready for the pans.  Pour the batter into the prepared pans and bake for 60-70 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.  Set pans on a cooling rack for ten minutes and then remove from pans and continue cooling.

We store our banana bread in the refrigerator for up to a week or pop it in the freezer for a later date!

1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar

1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

2. Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

3. Bake 20 minutes or until apples are tender. Cool slightly before serving.