Packed with cinnamon and juicy apple chunks, these fritters are a perfectly scrumptious snack for anytime! Kids love them! (And adults too!)

FRITTERS:
2 C chopped apples (about 2 large apples)
2 C flour
1/2 C sugar
1 1/2 tsp salt
1 Tb baking powder
2 tsp cinnamon
2/3 C milk
2 eggs
1/2 tsp vanilla

GLAZE:
3 C powdered sugar
2 Tb butter, melted
5 Tb milk
1 tsp vanilla
dash salt
Peel, core and chop two large apples. You will need 2 cups total.
In a large mixing bowl, add 2 C flour, 1/2 C sugar, 1 1/2 tsp salt, 1 Tb baking powder and 2 tsp cinnamon.
Toss them together with a fork to combine.
Pour 2/3 C milk into another medium bowl.
Add 2 eggs and 1/2 tsp vanilla and whisk it all together with a fork.
Add the wet ingredients to the dry and mix just until combined.
Fold in the apples. Be careful not to over mix.
Pour about 4 cups of canola or vegetable oil into a deep skillet. You want about 1 1/2 inches of oil to cover the bottom of the pan.
Heat it up over medium high heat (closer to high, than to medium).
You want to be sure the oil is hot enough for frying before you place the batter into it. You can test it by placing a tiny spoonful of batter into the oil. If the oil bubbles and the dough "floats" the oil is ready.
Carefully set spoonfuls (about 1/3 C each) of batter into the hot oil.
Spread the center of each piece out as much as you can (with your spoon) so they aren't too ball like.
Allow them to brown on the bottom and then turn them over to cook on the other side. Should only take about 2-3 minutes per side.
Set the cooked fritters on a large cookie sheet covered with paper towels to cool.
To make the glaze, place 3 C powdered sugar, 2 Tb melted butter, 1 tsp vanilla, 5 Tb milk and a dash of salt into a medium sized mixing bowl.
Whisk it together to combine. Add a bit more milk if it gets too thick.
Place a wire rack on top of a large cookie sheet.
​Set the fritters on the rack and drizzle the glaze over the tops. Wait for the glaze to set (should only take 2-3 minutes). Then turn the fritters over and glaze the other side.

   A tender, moist and thoroughly scrumptious cake with a distinct honey flavor and toasted almonds.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs
¼ cup honey
1 tablespoon coconut oil (highly recommended, but can substitute vegetable oil) Note: Do not melt the coconut oil before adding it.
½ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
1 cup Greek honey yogurt (do not use non-fat)

For the Honey Glaze:
1½ cups sifted powdered sugar
2 tablespoons honey
3 tablespoons whole milk
⅓ cup sliced almonds

Preheat the oven to 350 degrees F. Generously grease a 9x2 inch round cake pan.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
In a large mixing bowl, cream the butter and sugar for several minutes until light and fluffy.
Add the eggs and beat another 2 minutes until lighter in color and fluffy.
Add the honey, coconut oil, vanilla and almond extracts and beat until combined.
Using a rubber spatula, stir the flour mixture and honey yogurt into the wet mixture in thirds, alternating between the two, beginning and ending with the flour.
Spoon the batter into the prepared cake pan and bake for 35-45 minutes, or until a toothpick inserted into the very center of the cake comes out clean.
Let the cake sit in the cake pan for 10 minutes before inverting onto a wire rack to cool completely.
Toast the sliced almonds in an oven preheated to 375 degrees F for 4-5 minutes or until light golden brown.
Cool.

To make the glaze: 
Combine the powdered sugar, honey and milk until no lumps are remaining.
Place the rack over a cookie sheet and pour the glaze over the cooled cake, starting at the center and moving out, allowing the glaze to drip down the sides of the cake.
Evenly sprinkle the almonds over the top of the cake.
​Let sit for at least 10 minutes before carefully transferring to a serving platter.

 This is a super simple recipe that's been in my recipe box for years! It's melt-in-your-mouth scrumptious!

Cake
1 cup (2 sticks) butter
1 cup water
¼ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
½ tsp salt
1 tsp baking soda
½ cup sour cream
2 eggs, room temperature

Chocolate Frosting
¼ cup + 2 tbsp whole milk
½ cup (1 stick) butter
3¾ cups powdered sugar
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup chopped pecans (optional)

Cake:
Preheat oven to 350F.
Grease and flour a 10 x 15  pan.
Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently.
Remove from heat and let cool for 10 minutes.
Whisk together the flour, sugar, salt and baking soda in a large bowl. Set aside.
Whisk together sour cream and eggs.
Combine the sour cream and egg mixture with the flour and sugar mixture.
Gradually stir in the warm cocoa mixture and mix well. 
Pour the batter into the prepared  pan.
Bake for 22-25 minutes.
The center of the cake should spring back when touched.

Chocolate Frosting
Bring the milk and butter to a boil.
Remove from heat.
Whisk in the powdered sugar, cocoa powder and vanilla extract.
Pour the frosting over the cake while the cake is still warm.
Quickly sprinkle on nuts if desired.

 This is a delicious treat, best served slightly warm!

2 cups all-purpose flour
1 and ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
6 oz. fresh or frozen blueberries
¾ cup buttermilk (or regular milk + 1/2 tsp vinegar, stir and let sit 5 minutes)
1 tsp vanilla extract
¼ cup vegetable or canola oil
1 large egg, slightly beaten
1 cup granulated sugar

Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Add blueberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
Pour batter into prepared pan.
Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool most of the way in the pan.
Slice and serve.

 With all the fancy creations people come up with nowadays, sometimes just going the simple route is the safest route. I don't think you can ever go wrong with a basic yellow cake recipe, it's a favorite that everybody loves!

3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco or other good shortening
2 cups sugar
4 eggs (at room temperature)
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

Preheat oven to 375°F. Grease and flour three 9-inch cake pans. 
Sift together the flour, baking powder and salt. Set aside.
Cream the shortening and sugar, beating well at medium speed of electric mixer for 5 minutes.
Add the eggs, one at a time, beating well after each addition. 
Beginning and ending with the dry ingredients, add dry ingredients to the creamed mixture alternately with milk and vanilla (and almond extract, if desired).
Pour into three prepared 9-inch cake pans. 
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Allow to cool for 10 minutes, then invert onto wire racks to finish cooling. 

For Muffins: Makes approximately 4 dozen. Bake at 375°F for 20 minutes in greased muffin tins or paper liners in muffin tins, filling half full. 

For Sheet Cake: Pour into greased and floured 17x11-1/2x2-1/4-inch pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean.

**Ice with your preferred flavor- pretty much anything goes with a basic yellow cake!**

 Don't have the time to wait on old-fashioned cinnamon rolls? Try this easy cinnamon roll cake- it's just as good!

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
4 teaspoon baking powder
1 + 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Glaze:
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Butter and flour a 9x13 baking pan. 
To a large bowl add all the cake ingredients except the butter.
Mix until just combined - the mixture will be thick.
Slowly stir in the butter until just combined - don't overmix or it will be rubbery.
Pour into the prepared pan.
To make the topping mix all the ingredients together until well combined.
Drop spoonfuls evenly over the batter and swirl with a knife.
Bake 28-32 minutes.
While cake is warm whisk the glaze ingredients together until smooth and drizzle over the cake.
​To serve cut into squares.

Basic sugar cookies filled with apricot or raspberry jam for a burst of sweet fruit in every bite. Here is an easy dessert recipe for the all-time favorite treat!

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Jam of any flavor you'd like (preserves work great too!)


In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar until smooth using an electric mixer. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or until needed (can be stored this way for up to 3 days).
Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets lined with [archment paper. Make a well in each ball by pressing your thumb in the center. Fill the wells with apricot jam, raspberry jam or any other fruit jam of your choice.
Bake in a 350° F pre-heated oven until just beginning to brown, around 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.

 These yummy muffins are perfect for breakfast, dessert, or just as a tasty snack! My son loves them!

4 very ripe bananas, well mashed
2 eggs plus 1 egg white, lightly beaten
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cups brown sugar

1 teaspoon salt
1 teaspoon baking soda
3/4 cup chocolate chips, 1/4 cup reserved for sprinkling on top


Preheat oven to 350° and grease a large muffin pan.
Mix mashed bananas with eggs and vanilla, and then stir in flour, brown sugar, salt and baking soda until just combined.  
Gently stir in chocolate chips.
Pour batter in prepared muffin cups, and sprinkle chocolate chips over batter.
Bake for 20 minutes , or until toothpick comes out clean.
Set on cooling racks for 5 – 10 minutes, then remove from pans to finish cooling.

  I absolutely LOVE pina coladas, and this pie satisfies my every need! It's a no-bake recipe and super easy!

Graham Cracker Crust
1⅓ cup graham cracker crumbs
¼ cups granulated sugar
8 tbsp butter, melted

Filling
1 cup heavy whipping cream
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp rum extract
½ tsp clear vanilla extract
20 oz can crushed pineapple, very well drained
1 cup sweetened shredded coconut

Combine the ingredients for the crust in a small bowl. Use a fork to combine.
Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
Place in refrigerator while preparing the filling.
Whisk heavy whipping cream in a mixer until stiff peaks form.
Remove from bowl and chill.
Beat cream cheese until smooth and fluffy.
Beat in sugar and extracts until combined.
Fold in whipped cream, pineapple, and coconut,.
Spoon into prepared crust and smooth top with an offset spatula.
Cover and refrigerate for at least 4 hours.
Top with whipped cream and toasted coconut if desired. 

 I was a girl scout when I was younger and it was always fun yet a lot of hard work to sell cookies. At least they were affordable back in my day! I love supporting my local girl scouts, but I was shocked when I saw the prices this year! Almost six dollars for a box! Are they raising money to get every member a new iPhone this year or something! Outrageous! Call me cheap, but I'd rather make my own treats that taste exactly the same for a fraction of the price!

1/2 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/2 cup sugar
Pinch of salt
2 cups chocolate chips (semi-sweet or milk)
1 cup sweetened shredded coconut
3/4 cup Kraft caramel bits (or about 18 square caramels, cut in half)
1 can (14 ounces) regular or fat-free sweetened condensed milk

Line a 9x13” pan with foil and spray with cooking spray. The foil is optional, but helps aid in removing these from the pan.
Preheat oven to 350°F.
Beat butter in a stand mixer until smooth.
Mix in flour, sugar, and salt. Beat until the mixture is crumbly. It’s done mixing when you can press it together between your fingers and it sticks together. (You can use a hand mixer but it will take a really long time to come together, FYI.)
Press into the bottom of the prepared pan. Bake for 10 minutes.
Remove hot crust from the oven and sprinkle with chocolate chips, coconut, and caramels. 
Pour sweetened condensed milk evenly over the top.
Bake for 25-30 minutes until golden around the edges.
Cool completely before cutting.
Store in an airtight container for up to 4 days.
​These can be frozen in a single layer in a resealable plastic bag or plastic container.