A nice little fall treat!

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Pumpkin Oatmeal Cookies

Here we are in the last week of October & I have to admit I have started with the “pumpkin spice items”.

The coffee flavors this time of year are really hard to beat along with many goodies containing pumpkin!

I have always been a fan of this baker’s cook books and have 2 of them in my cupboard!

Following her on Instagram I happened to see this cookie recipe last week and thought I would give them a try.

Most of the ingredients you will have in your cupboard. Even if you are missing pumpkin pie spice you can always substitute with a mix of cinnamon, nutmeg and allspice! Even a baking spice would work.

Just mix up according to recipe with mixing  dry ingredients in a separate bowl first.

One tip once they are on the baking sheet go ahead and press down slightly. Also once they are done baking leave them on cookie sheet a couple minutes then remove.

  Check out her great cookie recipe book! Might be a great gift idea for those bakers in your house! I have included a link Below with a price for a hardback that’s hard to beat! Just click “too” below!

Great price too!

Here is the link to this great recipe!

https://sallysbakingaddiction.com/chewy-pumpkin-oatmeal-chocolate-chip-cookies/#tasty-recipes-67515

Favorite Apple Cake

Favorite Apple Cake

Delicious apple cake, served warm with a scoop of vanilla ice cream
Prep Time30 mins
Cook Time45 mins
5 mins
Course: Dessert
Servings: 12 Squares

Equipment

  • large mixing bowl, spatula, 9x13 inch baking dish.

Ingredients

  • 2 cups sugar
  • 1 Cup oil
  • 3 large eggs
  • 2 tsp. vanilla
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 4 cups apple slices

Topping for cake

  • 1 cup brown sugar
  • 1/4 cup milk
  • 1 stick butter (1/2 cup)

Instructions

  • Mix ingredients by hand in large bowl In order given.
  • Pour mixture into “greased” 9 x 13 inch baking dish.
  • Bake approx. 30- 40 minutes at 350 degrees Fahrenheit
  • Topping- Make topping by mixing in a small saucepan brown sugar, milk and butter. Bring to a boil and cook 4 minutes, stirring constantly. Take off heat. Pull cake out of oven the last 5 minutes and pour topping over cake and return to oven for 3-4 minutes.
  • Let cake cool slightly, cut and serve warm slices of cake with a scoop of vanilla ice cream.

Notes

This is a great fall recipe for apple Season. It is a dense cake so enjoy alone or with a scoop op of ice cream.

Peach Custard Pie

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 One  of my most favorite pies of the late summer.  

Every Saturday at Farmer’s Market this pie was a sell  out! A new pie baker should even give this one a try. It will not disappoint!

I use my Kitchen Aid Mixer for almost all my baking.You can easily double a recipe with the deep bowl. The classic is what I have baked with for the last 25 years!

Certainly a great kitchen stable or a great gift for that new baker! Click on the mixer below & learn  about the best mixer here!

Give this delicious recipe a try!

Peach Custard Pie

Delicious single crust pie with a baked custard topping
Prep Time30 mins
Cook Time45 mins

Equipment

  • mixer

Ingredients

  • 1 cup white sugar
  • 1.5 Tablespoons flour
  • 1 Tablespoons melted butter
  • 2 large Eggs
  • 1 tsp vailla extract
  • 6-8 whole peaches

Instructions

Mixing ingredients

  • Mix sugar and eggs together until well blended. Add flour and melted butter until mixed through. Add vanilla at this time, mix in.
  • Slice peaches and lay in prepared pie crust in glass pie plate or tin pie pan. Once peaches fill bottom of pie crust pour above mixture over entire pie being sure that all areas are covered. Once mixture covers and before pie goes in oven I do sprinkle with a bit of cinnamon but this is totally optional!
  • Bake pie in preheated 350 degree oven for approx. 45-50 minutes. To be sure the pie is baked through I always shake the pie plate slightly, you just want a little movement (jiggle)
  • Remove hot pie from oven and let cool slightly.
  • Slice up and serve up with a dab of vanilla ice cream.
  • Enjoy!

The recipe explains how to make the filling.

Store bought pie crust is fine or make you own with this recipe. My grandmother gave me her recipe. I later learned it was from  a cooking class she had signed up for as a newlywed!

The classic Crisco crust is made with:

2 cups white flour

1 teaspoon salt

3/4 cup of Crisco

5 Tablespoons of cold water

Mix the above ingredients in a large bowl. Once we’ll blended divid dough in half.

Roll out each half into circle with rolling pin. Wax paper or a rolling sheet can be used.

Be sure to sprinkle with flour. How ever too much flour can dry out your crust. Use small amounts.

Lay “ pie circle” on rolling pin and place in baking dish.

Once the filling is poured in you can crimp the edges. Use a fork or even between 2 fingers. Finish up with baking for  proper time.