Applesauce Cake

contributed by Laura Thompson

1 and 1/2 cup sugar

3/4 cup shortening ( I have no idea if you could sub butter–I went ahead and used shortening)

2 eggs

2 c applesauce

1/2 tsp baking soda

3 c flour

1/2 t ground cloves

1 t cinnamon

1 t salt

1 t vanilla

1 c nuts (optional, I didn’t use them)


Cream sugar and shortening together

add eggs and beat until blended

add applesauce alternately with the dry ingredients until well blended

bake at 350 for 25-30 minutes, depending on the GREASED pan you use. (I did 2 9 inch rounds, and I should have only left them in for 25 min…I did 30 and it was just a tad bit too much)


Pumpkin Cinnamon Swirl Bread

contributed by Shawna Hawkins

Yields 1 loaf


2 1/4 tsp yeast

1/4 cup warm water, 110 degrees

1/2 tsp granulated sugar

1/4 cup milk, warmed to 110 degrees

2 Tbsp molasses

1/4 cup granulated sugar

3/4 tsp salt

1 Tbsp butter, softened

1 tsp pumpkin pie spice

1 egg

1 cup canned pumpkin puree (I just used the whole small can)

3 1/4 – 4 cups all purpose flour (depending on the humidity you may not use it all)

For the swirl:

1/4 cup butter, softened

1/3 cup light-brown sugar

2 tsp cinnamon


In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes.

Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.

Slowly add flour until it forms a ball and knead with a dough hook attachment until dough is smooth and elastic.

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter an 8 1/2″ x 4 1/2″ in pan, set aside. In a small bowl mix together very soft butter, brown sugar and cinnamon,to form a paste and set aside.

Punch the risen dough down and turn onto a lightly floured surface.

Roll dough into a large rectangle, about 22″ x 8.” Spread with butte mixture, coming within about 1/2″ of the edges.

Roll dough up jelly roll style, starting with the short side.

Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.

Bake 350 degrees for 45 – 60 minutes.  Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.   Makes great toast!

Buxton Cookies (eggless)

fluffy, extra soft cookies, Contributed by Kelley Hutchinson

1 cup butter softened
1 1/2 cups soft brown sugar

1 tsp vanilla extract
1 Tblspn lemon juice
1/2 cup sour cream

4 cups plain/all purpose flour
1/4 tsp nutmeg
1 tsp baking soda
4 tsp baking powder

* 1/2 tsp cinnamon (I added this myself, you may want to try 1/4 tsp & add more to your taste, or leave it out if you want)

* 1/2 – 1 cup raisins ( I added this myself. I thought the cookies really benefited from having this flavor. I am just guessing at the amount though, you’ll have to see what works for you. Or you can just leave this out)

– Preheat to 350 degrees
– cream together the butter and sugar
– Mix in vanilla, lemon juice and sour cream.
– Sift together the flour, nutmeg, baking powder, baking soda (and cinnamon if you want)
– Add the dry mix to the wet mixture a little at a time (maybe a cup at a time) then alternate with adding the milk (1/4 cup at a time)
– ( now you can fold in the raisins if you want)

– drop from a teaspoon (I used a tablespoon) onto a greased baking tray 3″ apart (I did it about 1.5″ apart & it worked fine)
– Bake for apprx 10 min or until lightly browned. (yield = 6 dozen teaspoon drop cookies)


contributed by Jaime Gregory Cecil


  • 1 cup water
  • 1 1/2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
  • 1/2 cup white sugar, or to taste
  • 1 teaspoon ground cinnamon


  1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
  3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

French Toast Bake

contributed by Jaime Cecil
Original Recipe Yield 1 – 8×8 inch pan
• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8×8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Cinnamon Roll Cake

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake

Irresistible Peanut Butter Cookies (with chocolate chips if you want!)

This recipe comes off the Crisco Butter Flavored Shortening sticks. I have never baked with them before today, but my mother in law swears by them, so I tried them out, and oh my goodness. These cookies are incredible. So here is the recipe! (I should also say that the recipe didn’t include chocolate chips. I added them because…well, why not!!! 🙂

3/4 cup creamy peanut butter
1/2 stick Crisco butter flavored shortening sticks
1 and 1/4 firmly packed brown sugar
3 tbs milk
1 tbs (yes, a tablespoon, I thought it was a typo) of vanilla
1 large egg
1 and 3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt
1 tablespoon of cinnamon
about 2 cups of chocolate chips

heat oven to 375
combine peanut butter, shortening, brown sugar, milk, and vanilla extract in large bowl. Beat at medium speed until well blended. Add egg, beat until just blended. Combine flour, baking soda, salt, and cinnamon, and add to creamed mixture at low speed. Mix in chocolate chips.

Drop by rounded measuring tablespoonfuls of dough 2 inches apart (this recipe said greased baking sheet…I didn’t grease mine and I had no problems)

bake 7-8 minutes (mine only needed 7) until just set and beginning to brown at the edges. Remove, and allow to cool on baking sheet for 2 minutes, then remove to cooling racks (or parchment paper on the counter, in my case) to cool completely.

I tried leaving my cookies in the oven for 9 minutes and almost burnt a batch, so that cooling for 2 minutes thing really seems to give them the last little bit of baking that they need without getting overdone.

Hope you enjoy! 🙂


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