Ingredients

• 360g, or 3 cups All-Purpose Flour + more for dusting/shaping.
• 14g, or 1 tbs Baking Powder 
• 30g, or about 2 tbs plus 1 tsp White Sugar 
• 3g, or ½ tsp Kosher Salt 
• 5g or about 1.5 tsp your choice of Pumpkin Spice seasoning, or ¾ tsp of Ground Cinnamon & ¼ tsp of Ground Nutmeg, Ginger, and Allspice. 
• 57g, or 4 tbs Unsalted Butter 
• 184g, or about 1 cup White Chocolate Chips 
• 152g, or 2/3 cup Pumpkin Puree 
• 170g, or ¾ cup Heavy Cream

*Optional* Cinnamon Sugar (for sprinkling on top)

• 8g, or 2 tsp White Sugar (or, Turbinado or Demerara Sugar)
• 3g, or 1 tsp Ground Cinnamon 

*Optional* Maple Butter

• 1/4 cup Maple Syrup
• 28g, 2 tbs Unsalted Butter

Scone & Cinnamon Sugar Instructions

1. Preheat oven at 400F & set rack to the middle rack.
2. Whisk together dry ingredients (flour, baking powder, white sugar, salt, dry spices) in a medium to large bowl. 
3. Slice butter into small slices or cubes, toss into dry ingredient bowl. 
4. With your hands, press butter pieces with your fingers into smaller chunks, and mix ingredients until it looks like coarse sand. 
5. Add white chocolate chips to dry ingredients and butter bowl. 
6. In separate bowl, mix pumpkin puree and heavy cream until uniform without chunks. 
7. Pour wet ingredients into dry ingredients mixture. Mix ingredients until you get a consistent dough, it may look shaggy, but keep mixing! 
8. Once the dough is uniform, dust a work surface with all-purposes and shape into an 8-inch disc. 
9. In a third bowl (or separately dusting), mix and sprinkle white sugar and ground cinnamon on top of the scone disc. 
10. Slice disc into 6-8 slices, and place desired number of scones onto a metal baking sheet covered with parchment paper. 
11. Bake for 20-25 minutes until golden brown!

Maple Butter Instructions

1. Add maple syrup to a small sauce pot or pan. Reduce until dark brown.
2. Scrape reduced maple syrup into a heatproof bowl, add butter to bowl. 
3. Whisk until the mixture is a consistent color and fluffy. Spread on the scones for serving!

Ingredients

• 3 cups hot mashed sweet potatoes
• ½ cup sugar
• ½ tsp salt
• 2 eggs
• ¼ cup butter
• ½ tsp vanilla
• ½ cup milk

Mix all the above together and put in 1 ½ quart greased casserole dish.

Topping

• ½ cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 3 Tbsp butter softened

Directions

Combine the topping ingredients and sprinkle on top of the sweet potato mixture. Bake at 350 degrees for 35 minutes.

Ingredients

• 2 ½ cups flour
• ¾ cup canola oil
• ¼ cup cornstarch
• 1 ⅔ cup sugar
• 2 tsp baking powder
• ¼ cup of lemon juice and zest from 2 lemons
• ¾ cup of yogurt
• ½ tsp baking soda
• 3 large eggs – room temperature
• ½ tsp salt
• 2 tbsp milk – room temperature
• 6 tbsp butter – room temperature
• 1 ¾ cup fresh blueberries coated in 2 tbsp flour

Cream Cheese Frosting

• 8-ounce package cream cheese – room temperature
• 1 stick butter - room temperature
• 2 ½ cups confectioners’ sugar
• Juice of ½ lemon

Directions

Grease two 8-inch round cake pans and line with parchment paper. Whisk together the first five ingredients in a bowl and set aside. In a large mixing bowl, combine the butter, oil, sugar, and lemon zest, and mix for 3 minutes. Then add eggs one at a time. Add the milk, yogurt, and lemon juice. Mix in the flour mixture by hand and then fold in the blueberries. Put mixture into prepared pans and bake for 35 – 40 minutes. Remove cake from pans after resting for about 20 minutes. While the cake is cooling, mix the ingredients for the cream cheese frosting, then frost the cake. Last, enjoy your lemon blueberry cake!

Ingredients

• 1 15 oz can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 ½ cups flour
• 2 tsp baking soda
• 1 ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp cloves
• ¼ tsp ginger

Directions

Mix all ingredients together until smooth. Pour into (3) greased 7 x 3 loaf pans, or one large loaf pan, and bake at 350 degrees for 40 minutes or until the tester comes out clean.

Ingredients

• 1 basic pie crust recipe or store-bought crust
• 8 cups of sliced apples
• 2/3 cup of sugar
• 3 tbsp flour
• 1- 1 ½ tsp cinnamon
• ¼ tsp nutmeg

Toppings

• 1 cup oatmeal
• 1 cup flour
• ¾ cup brown sugar
• 1 cup chopped nuts (walnuts or pecans)

Directions

Pour apples into pie shell, put on topping, and bake at 350 degrees for at least 50 minutes until the juices from the apples start to bubble and thicken.

For a healthier version, serve the apple pie with a slice of cheddar cheese instead of ice cream. As my mom would say, “Apple pie without cheese is like a kiss without a squeeze!”