Submitted by Carli
| 3 c. unpeeled chopped apples | 2 c. raw cranberries (or Craisins) | |
| 1 c. granulated sugar | 1½ c. oats | |
| ½ c. packed brown sugar | 1/3 c. flour | |
| 1/3 c. chopped pecans | ½ c. melted butter |
Combine apples, cranberries, & sugar in an 8″ square dish, mix thoroughly to blend, then set aside. Combine the rest of the ingredients until crumbly & spread evenly over fruit layer. Bake at 350°F for 1 hour or until fruit is fork tender. Great served warm with ice cream!
Submitted by Pixy
| 1 tbsp instant coffee powder | ¼ ground cinnamon | |
| 2 c. self-raising flour | ¼ c. soft brown sugar | |
| 2 eggs | 1 c. milk |
1. Combine the coffee powder & cinnamon in a heatproof bowl & add ¼ c. boiling water. Stir to dissolve & set aside to cool.
2. Sift the flour into a bowl & stir in the sugar, making a well in the center. Whisk the eggs, milk, & cooled coffee in a jug & gradually pour into the well, whisking until just smooth.
3. Heat frying pan over medium heat & brush lightly with melted butter. Drop heated tablespoons of batter into the pan, allowing room for spreading.
4. Cook the pikelets until small bubbles appear on the surface & the underside has browned. Turn over & cook the other side.
5. Transfer to a plate & cover with a tea towel to keep warm while cooking the remaining batter. Serve with the Kahlua cream & fresh raspberries.
Submitted by Foghorn Leghorn
| 1 Butter-Pecan cake mix | 2 eggs | |
| ½ c. oil | ½ c. oats | |
| ½ toffee chips |
1. Preheat oven to 350°F.
2. Mix all ingredients into a bowl well by hand & place them with a teaspoon onto cookie sheet. Bake for 17 minutes.
3. Take toffee bars from the oven & let them cool on cookie sheet for 5 minutes.
4. Place them on a wire rack to let them cool further.
Submitted by JamiSings
Dough Ingredients:
| 3 c. flour | ½ c. almonds, finely ground | |
| 1½ tsp baking powder | ¼ tsp salt | |
| ½ c. sugar | Zest of one lemon | |
| ½ lb. unsalted butter or margarine | 1 egg | |
| 2 tbsp cold water | 1 tbsp lemon juice | |
| 1 egg white, beaten |
Poppy Seed Filling Ingredients:
| 4 oz. poppy seeds | ½ c. milk | |
| 1 tbs unsalted butter or margarine | ¼ c. seedless raisins, plumped | |
| ¼ c. toasted walnuts, pecans, or almonds | 1 tbsp honey | |
| ½ tsp vanilla extract |
1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.
Submitted by MyDogmaKickedYourKarma
| 3 medium apples | ¼ c. packed brown sugar | |
| ¾ c. flour | ¾ c. sugar | |
| ¼ tsp salt | 3 tsp rolled oats | |
| 1 egg | 1/3 c. melted butter | |
| ¼ tsp cinnamon |
Peel & slice apples. Mix with brown sugar in a baking pan, set aside. Mix flour, rolled oats, sugar, salt, & cinnamon, set aside. Beat egg, mix with flour mixture & spread over fruit. Pour butter over top. Bake at 350°F for about 45 minutes until lightly brown. Serve warm & nice with ice cream on top.
