Chocolate Fudge cookies

1 box of devils food cake mix
two eggs
1/3 cup oil
whatever chips you feel like putting in it. I used 2/3 cup semi-sweet chocolate and 2/3 cup butterscotch. The chocolate ones really add some flavor that the dough kind of lacks. * Try 1/2 of each*

Bake them for 9 minutes at 350.

Chewy Ginger Molasses Cookies

1 1/2 cups butter, softened
2 cups sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt

Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
With an electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.
Roll the dough into small balls (about 1″ in diameter). Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. Once they are done, remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Easy Apple Butter

apples to fill crock pot
4 c. sugar
3 tsp. cinnamon
1 tsp. cloves
Peel, core, and slice apples to fill crock pot.
Cook on low for 16-18 hours (Don’t lift lid!)
Remove lid and stir well.
Add sugar and spices.
Cover and cook 3 more hours on low.
Take off lid and cook on High for 1 more hour.

Notes : This is such an easy recipe because you do just leave it- not messing with it AT ALL for 16-18 hours.I use this recipe with my biggest crock pot– so, smaller crock pots may need less sugar and spices.This is a recipe that we have canned in a hot water bath, frozen, or served fresh. We have really enjoyed it!!!

Baby's First Carrot Birthday Cake

2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you may use slightly less)
1 1/2 cups raisins
Vegetable Spray/Shortening
2 cups whole-wheat flour
1/2 cup vegetable oil
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
3/4 cup unsweetened applesauce
1/2 cup wheat germ
2 Tbsp low sodium baking powder
1 Tbsp ground cinnamon

Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.

1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.

2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.

3. Add the raisins and process until finely chopped. Let mixture cool.

4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.

5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.

Apple Swirl Cake

2 c Apples
3 tb Sugar
1 tsp Cinnamon
2 c Sugar
1 c Cooking oil
4 Eggs
1/4 c Orange juice
2 tsp Vanilla
3 c Sifted flour
1 tb Baking powder
1/2 tsp Salt

Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside.
In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat.
End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar if desired or lightly frost with cream cheese frosting.

Apple Spice Cake

Note: As with any "non traditional" cake, this batter will not seem "right"

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour
1 tsp ginger

Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.
**The batter may be a bit dry and you may need to add more applesauce or a bit of water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**
We have added a bit of pure cocoa (2 tablespoons) to make a chocolate flavor.

Vanilla Cake

1 cup all-purpose unbleached flour
1/2 cup pastry flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plain yogurt
1/2 cup buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
2 egg whites

Preheat oven to 350ºF. Spray an 8" X 8" baking pan with low-fat spray. Sift the dry ingredients and set aside.

Whisk together wet ingredients in a mixing bowl. Add the dry to the wet and mix until most of the lumps are gone. Pour mix into the pan and bake at 350ºF for 30-35 minutes or until knife or toothpick inserted in the center comes out clean.