Pour boiling water over butter in saucepan.
Bring to a boil and stir until butter melts.
Add flour and stir constantly with a wooden spoon until mixture leaves
sides of pan and forms a ball.
Remove from heat.
Add eggs (one at a time) beating to smooth paste after each one.
Then heat until smooth and velvety.
Drop by heaping Tablespoonsful onto greased baking sheet.
Bake at 450 degrees for 15 minutes or until well puffed and brown.
Then reduce heat to 300 degrees and bake 30 to 40 minutes longer.
Cut off tops and fill with cream.

Mix sugar, flour and salt in top of double boiler.
Gradually stir in the hot milk.
Cook over direct heat until thickened, stirring constantly.
Stir a little hot mixture into beaten egg.
Return this to rest of mixture and place over boiling water, stirring constantly for 2 minutes.
Remove from heat.
Stir in butter and flavoring. Cool.
Fill into cream puffs.

Combine ingredients and cream over cake top.
* Double ingredients for thicker frosting.

Pour water over oats. Cover and let stand for 20 minutes.
Beat butter until creamy; add both sugars and beat until fluffy.
Blend in vanilla and eggs.
Now add oats mixture and mix well.
Sift together the flour, soda, salt, cinnamon and nutmeg.
Add to mixture. Mix well.
Pour into a greased and floured oblong cake pan.
Bake in 350 degree oven for 50 to 55 minutes.
DO NOT REMOVE CAKE FROM PAN.
Spread with frosting and brown under the broiler until lightly brown.

Preheat oven to 325 degrees.
Scatter the bread on a rimmed baking sheet.
Season with poultry seasoning and bake to toast the bread cubes for 10 to 12 minutes.
Quarter the unpeeled apples and cut away the cores.
Chop the apples to bite-size pieces.
Heat 3 Tablespoons of the butter in a large skillet over medium heat.
When the butter melts, add the apples, onions, celery and bay leaf.
Season with salt and pepper.
Cook until tender, 7 to 8 minutes.
Add the chicken to the skillet, combine with the vegetables, and heat through for 2 to 3 minutes.
Fold in the bread cubes and moisten with about 2 cups of chicken stock.
While the stuffing cooks, melt the remaining 3 Tablespoons of butter in a saucepan over medium heat.
Whisk in the flour and cook for a minute or so.
Whisk in the cider and the remaining 2 cups of chicken stock.
Season the sauce with salt and pepper to taste.
Simmer for 4 to 5 minutes to thicken.
Stir in the parsley.
Serve the stuffing doused with 1/2 cup of the gravy.

Serves 4.

Cookie Recipes from Scratch
Chocolate Chip Cookies
Sugar Cookies
Oatmeal Cookies
Peanut Butter Cup Cookies

View more of our Free Cookie Recipes

FILLING:
1/2 cup dark brown sugar
1 teaspoon vanilla
1 Tablespoon melted butter
1/2 cup finely chopped nuts (pecans OR English walnuts)
1 egg
Whip Cream

Directions:
Use a beater to get the flour, cream cheese and butter mixture really smooth.
Roll into 24 small balls and chill.
Place balls into tiny muffin tins (smallest available).
Press firmly around edges and the bottom.
Mix all the ingredients for the filling and place 1 teaspoon of filling in each shell.
Add a tad of whip cream on top and chill.

Heat olive oil over low heat in a pot large enough to hold all the ingredients.
Add the butter and simmer until melted.
Add the onion and saute until it is lightly browned.
Add the ground beef and bacon; saute until browned, stirring occasionally.
Add the garlic, parsley, bay leaf, salt, black pepper (to taste) and red pepper.
Cook over low heat for 10 minutes.
Add the wine, cover and steam a few minutes longer.
Add the tomatoes, tomato paste and water.
Bring the mixture to a boil and add the carrot.
Cover and cook over low heat for 1 hour, stirring occasionally.
REMOVE THE BAY LEAF BEFORE SERVING.

In a large skillet with a lid combine all ingredients and heat over medium-high heat.
Bring to a simmer.
Cover the pan and reduce heat to maintain a simmer.
Cook for 10 minutes.
Uncover the pan and increase the heat to high.
Boil, stirring occasionally, until the cider has reduced to a thick glaze, about another 5 to 10 minutes.

TOPPING:
1-1/2 cups salted cashews, coarsely chopped
1-1/2 cups semi-sweet real chocolate chips
3/4 cup sugar
3/4 cup dark corn syrup
3 eggs, slightly beaten
3 Tablespoons butter, melted
2 teaspoons vanilla

Heat oven to 350 degrees.
Combine all crust ingredients in small mixer bowl.
Beat at low speed until mixture resembles coarse crumbs.
Press crust mixture onto bottom of ungreased 13 x 9-inch baking pan.
Bake for 15 minutes or until edges are lightly browned.
Meanwhile, stir together all topping ingredients; mix well.
Spread topping over hot, partially baked crust.
Continue baking for 28 to 33 minutes or until set.
COOL COMPLETELY.
Cut into bars. Cover; store refrigerated.

Makes 36 bars.

Preheat oven to 375 degrees.
Melt butter in microwave.
Add sugars, egg, flour and vanilla; mix well.
Add pecans; mix well.
Using spoon, drop dough 2-inches apart onto cookie sheet.
Bake 12-15 minutes or until slightly brown (softness your preference).
Cool for 2 minutes and then sprinkle with powdered sugar.

Yields 2-1/2 dozen

1. Peel, core and slice apple.
Cut apple lengthwise; seperate into rings and set aside.
Combine pancake mix, cinnamon, milk, egg and oil into bowl.
Stir just until dry ingredients are moistened. (Batter will be slightly lumpy).
2. Heat griddle over medium heat until hot. (Drops of water will sizzle, then evaporate).
Lightly spray griddle with vegetable oil.
3. For each pancake, place one apple ring on griddle.
Starting in center of apple ring, slowly pour just 1/4 cup batter over apple ring.
(Use just enough batter to cover each ring).
4. Cook 1-2 minutes or until batter is set around edges.
Using a spatula, turn pancake over and cook an additional 1-2 minutes
or until pancake is golden brown. Repeat with additional pancakes.

Yields 10-12 pancakes.

Preheat oven to 375 degrees.
Beat peanut butter, shortening, sugars, egg and vanilla until creamy.
Stir together flour, baking soda and salt.
Add to creamed mixture; blend well.
Fold in chocolate morsels.
Using spoon, drop dough 2 inches apart onto a cookie sheet.
Bake for 10-15 minutes or until slightly brown (softness your preference).

Yields 3 dozen.

1. Preheat oven to 350 degrees. Grease an 8-inch-square baking dish.
2. Peel and core apples. Cut each apple into fourths.
Unroll and seperate crescent roll dough.
Wrap each apple section in a crescent roll.
Place in pan. Sprinkle with cinnamon.
3. Combine butter, sugar and orange juice in a medium saucepan.
Bring to a boil.
Remove from heat and stir in vanilla.
Pour over dumplings. Sprinkle pecans over top.
4. Bake 30 minutes, or until crust is golden and beginning to bubble and
apples are just tender when pierced with a fork.
5. To serve, spoon some of the syrup from the baking dish over dumplings.
Serve with ice cream, if desired.