Pumpkin Muffins

Ingredients:

• 1 cup canned pumpkin puree
• 2 large eggs, lightly beaten
• 1/2 cup (120 ml) buttermilk or plain yogurt
• 1/2 cup (120 ml) canola, corn, or safflower oil
• 3/4 cup (100 grams) whole wheat flour (can use all-purpose flour)
• 3/4 cup (55 grams) natural bran
• 3/4 cup (150 grams) granulated white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup (140 grams) raisins or dried cranberries

How to prepare Pumpkin Muffins:

1. Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven.
2. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
3. In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.
4. In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda,cinnamon, and salt. Add the milk and egg mixture to the flour mixture.
5. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will betough when baked.
6. Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place inthe oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean.
7. Place on a wire rack to cool.

Banana Muffin

Ingredients:

• 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
• 1 3/4 cups (230 grams) all-purpose flour
• 3/4 cup (150 grams) granulated white sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup (113 grams) unsalted butter, melted and cooled
• 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
• 1 teaspoon pure vanilla extract

How to prepare Banana Muffins:

1.Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray with a non stick spray, 12 - 1/2 cup muffin pan.

2.Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

3.In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.

4.In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins.

5.Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Raisin Pie

Ingredients:

• 1 cup sugar
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups cold water
• 2 cups raisins
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter or margarine
• 1 Pastry for double-crust pie (9 inches)

How to prepare Raisin Pie:

1. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more.
2.Remove from heat and stir in butter. Pour into a pastry-lined pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape.
3.Bake at 375 degrees F for about 45 minutes or until crust is golden brown.

Watermelon Pie

Ingredients:

• 1 (3 ounce) package watermelon flavored gelatin
• 1/4 cup water
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 cups watermelon
• 1 (9 inch) prepared graham cracker crust

How to prepare Watermelon Pie:

1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.

2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

Banana Pie

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• 5 bananas
• 1 (3 ounce) package cream cheese, softened
• 2 (3.5 ounce) packages instant banana pudding mix
• 3 1/2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 bananas, sliced (optional)
• 1 tablespoon lemon juice (optional)

How to prepare Banana Pie:

1. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.

2. Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.

3. In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.

4. Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Apple-Raspberry Pie

Ingredients:

* 2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
* 6 ounces fresh or partially thawed frozen raspberries
* 3/4 cup granulated sugar
* 1/4 cup all-purpose flour, plus more for work surface
* 1 tablespoon fresh lemon juice
* Pinch of salt
* Pate Brisee
* 2 tablespoons unsalted butter, cut into pieces
* 1 large egg yolk
* 1 tablespoon heavy cream
* Fine sanding sugar, for sprinkling

How o prepare Apple-Raspberry Pie:

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.

2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.

3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.

4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Cranberry Walnut Pie

Ingredients:

• 3 large eggs
• 2/3 cup firmly packed dark brown sugar
• 2/3 cup light corn syrup
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh cranberries
• 1 cup chopped walnuts
• 1 (9-inch) unbaked pie crust

How to prepare Cranberry Walnut Pie:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine eggs, brown sugar, corn syrup, melted butter, salt and vanilla; beat until thoroughly combined. Stir in cranberries and chopped walnuts; mix well.
3. Pour into unbaked pie crust.
4. Bake for 40 to 45 minutes, or until set.