Pumpkin pie

• 1 can pumpkin
• 4 eggs
• 1.5 c. sugar
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp allspice
• 2 c. milk
• 2 9" pastries

Mix well beaten eggs, pumpkin, sugar, salt, and spices. Add milk and stir until mixture is smooth. Line two 9" pie pans with pastry. Pour filling into pie shells. Bake at 400F about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.

Notes:
Works fine as a sugar-free pie if you substitute an appropriate amount of Splenda.

Peach cobbler

Filling:

• ~32 oz can sliced peaches (in syrup)
• 1/4 c. sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 TBS cornstarch

Combine ingredients in saucepan. Bring to boiling. Pour into ungreased 9x13" pan.

Topping:

• 2 c. flour
• 3 tsp baking powder
• 1/4 c. sugar
  
• 1/3 c. margarine (unsoftened)
• 1 c. milk

Combine dry ingredients. Cut in margarine until mixture resembles coarse meal. Add milk; stir until blended.

Drop dough from a tablespoon onto peaches. Sprinkle with cinnamon-sugar. Bake at 400F for 20-25 minutes or until top is lightly browned.

Jam cake

• 1/2 c. sugar
• 4 TBS butter
• 2 eggs
• 1 c. flour
• 1 tsp cinnamon
• 1/2 tsp soda
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/3 c. buttermilk
• 1/2 c. jam

Cream butter and sugar. Beat in eggs. Mix dry ingredients and add, alternating with the milk. Fold in jam, leaving swirls. Bake at 350F in a 9" square greased and floured pan.

Notes:
Rather dark and spicy. Very good.

Chocolate mint truffles

• 1 12 oz. package semisweet chocolate chips
• 4 egg yolks
• 1/4 c. butter or margarine, cut into cubes
• 1/4 c. plus 2 TBS sifted powdered sugar
• 1 tsp mint extract
• 4-16 oz. chocolate flavored candy coating
• 4 oz. vanilla flavored candy coating, melted

1. Melt chocolate chips in double boiler.
2. Beat egg yolks until thick and lemon colored. Gradually stir 1/4 of chocolate mixture into yolks. Add to remaining chocolate, stirring constantly. Add butter, sugar, and mint extract. Beat at medium speed until butter melts and mixture is smooth. Cover with paper towel and let stand in a cool, dry place for 1 hour (do not refrigerate).
3. Shape mixture into 1/2" balls. Chill 1 hour or until firm.
4. Melt chocolate candy coating in a double boiler. Remove from heat but leave over hot water. Dip each ball into coating, letting excess coating drip off. Place on wax paper-lined baking sheets and chill until coating hardens. Drizzle with melted vanilla candy coating. Yield: 6 dozen.

Notes:
We made this once. It tasted good but was very hard to make pretty looking truffles.

Wine baked chicken and artichoke hearts

• 3 lbs chicken breasts
• 2 14 oz. cans artichoke hearts, drained
• 15 oz can tomato sauce
• 3/4 c. dry sherry or white wine
• 1/4 tsp oregano
• 1 tsp fresh basil
• 1/4 tsp garlic powder
• salt and pepper to taste
  

Arrange chicken and artichoke hearts in baking dish. Combine tomato sauce, wine, and spices. Pour mixture over chicken. Bake for 45 min. at 400F.

Sour cream chocolate chip cake

(From the Joy of Cooking.)

• 5 TBS butter, melted
  
• 2/3 c. sugar
• 1 tsp vanilla
• 1 c. sour cream
• 1 large egg
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1.5 c. flour
• 3/4 c. miniature or regular semisweet chocolate chips
  

Preheat oven to 350 F. Grease and flour one 9x5" loaf pan or line the bottom with wax or parchment paper.

Stir together butter, sugar, vanilla, sour cream, and egg. Add baking soda, baking powder, and flour, and stir until just combined. Stir in chocolate chips.

Pour into pan and bake 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool 10 minutes then remove from pan and remove wax paper if used. Cool right side up.

Lemon tea bread

(A lemon cake with a glaze. Recipe and notes from Kandice. Tastes superb!)

From Southern Living.... I always leave off the last step, since I usually bake the night before and let it cool overnight before making the glaze. I also find it pretty difficult to get two tablespoons of lemon rind off of one lemon without endangering fingers - but I'm sure it can be done.

MAKES 1 (8-INCH) LOAF

PREP: 15 MIN., BAKE: 1 HR.

• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons lemon rind, divided
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar

BEAT softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

STIR together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- × 4-inch loafpan.

BAKE at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

STIR together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.