Cornbread (Sweet)

1/2 c. butter or margarine-melted
2/3 c. sugar
2 eggs
1 c. buttermilk (warm normal milk for like 45 sec.)
1/2 tsp. baking soda
1 c. yellow cornmeal
1 c. flour
1/2 tsp. salt

Mix butter and sugar together. Then add eggs and beat well. Combine buttermilk and baking soda and add to other mixture. Mix cornmeal, flour, salt, and add to mixture. Pour into 8 in. square pan. Bake at 350 until golden brown and comes out clean when poked with a toothpick (probably 15-25 min.).

Applesauce

4 medium cooking apples, peeled and quartered
1/2 c. water
1/4 c. packed brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg

1. Heat apples and water to boiling in 2-qt. saucepan over medium heat, stirring occasionally; reduce heat. Simmer uncovered about 5-10 minutes, stirring occasionally to break up apples, until tender.

2. Stir in remaining ingredients. Heat to boiling. Boil and stir for 1 minute.

To microwave, reduce water to 1/4 cup, and put all ingredients in 2-qt. microwave-safe casserole dish. Cover tightly and microwave on high for 10 to 12 minutes, stirring to break up the apples every 3 minutes, until apples are tender.

Easy Sloppy Joes

Serves: 6

1 lb. ground beef
1 can (10 3/4 oz.) condensed tomato soup
2 T ketchup
1 t prepared mustard
6 hamburger buns

Directions:
Cook beef in skillet until browned. Pour off fat.
Add soup, ketchup, and mustard. Heat through. Serve on buns

Candy Bar Cream Pie

1 2/3 cup finely crushed vanilla wafers (abt. 50)
1/3 cup butter, melted
OR
Purchase chocolate crumb crust

16 large marshmallows, chopped (can use chocolate marshmallows)
1/3 cup milk
1 carton (8 oz.) frozen whipped topping, thawed
3-4 butterfinger candy bars (2.1 oz.), crushed
1 t vanilla

In a small bowl, combine the wafer crumbs and butter. Press onto bottom and up the sides of a greased 9" pie dish. Bake at 375 degrees for 6-8 min. Cool the crust completely.

In a small heavy saucepan, melt marshmallows with milk. cool; transfer to a bowl. Add whipped topping, crushed candy bars and vanilla. Pour into crust, Cover and refrigerate for 2-4 hours or until set. Yield: 8-10 servings

Candy Apple Pie

6 cups thinly sliced peeled tart apples
2 T lime juice
3/4 cup sugar
1/4 cup flour
1/2 t salt
1/2 t cinnamon or nutmeg
Pastry for double-crust pie (9")
2 T butter

Topping:
1/4 cup butter
1/2 cup packed brown sugar
2 T heavy whipping cream
1/2 cup chopped pecans or walnuts

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9 in. pie pan; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high; cut steam vents. Bake at 400 for 40-45 min. or until golden brown and apples are tender.

Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in nuts. Pour over top crust. Return to the oven for 3-4 min. or until bubbly. Serve warm. Yield: 8 servings

Peachy Caramel Pie

4 cups peeled ripe peaches, sliced
1/2 cup sugar
1/2 cup flour, divided
1 Tbs lemon juice
1/3 cup packed brown sugar
3 Tbs butter/margarine
1/2 cup chopped pecans
1 unbaked 9 in. pastry shell or pie crust
1/2 cup caramel flavored ice cream topping, divided

1. Preheat oven to 375 degrees
2. Combine peaches, sugar, 1/4 cup flour and lemon juice in a large bowl; toss gently.
3. Combine remaining 1/4 cup flour and brown sugar in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans.
4. Spoon half of peach mixture evenly into bottom of pastry shell/pie crust, drizzle with 1/4 cup caramel topping. Spoon remaining peach mixture into pastry shell and drizzle with remaining caramel topping. Sprinkle with pecan mixture.
5. Bake for 30 min. Cover loosely with aluminum foil and bake an additional 10 min. Let pie cool on wire rack.

Eggnog Cookies

By: Karen Hamlin
Makes Approximately 3 dozen

Ingredients
2 1/4 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 tsp vanilla
2 large egg yolks

Preheat oven to 300 degrees. In a bowl, combine all the dry ingredients together. In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed until blended. Do not over mix. Drop by teaspoons onto ungreased baking sheet, 1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25 min. or until bottoms turn light brown. Transfer from pans immediately to cool.