Fall into Love with the colors of Fall

Our Weekly Bake Sale and Craft Sale is Wednesday Join us for prayer and bible study of Proverbs this week.

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Chocolate Chip Cranberry Bread

Ingredients

• 2 cups all-purpose flour

• 3/4 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg, room temperature

• 3/4 cup 2% milk

• 6 tablespoons butter, melted

• 1 cup fresh or frozen cranberries, halved

• 1 cup miniature semisweet chocolate chips

• STREUSEL:

• 1/3 cup packed brown sugar

• 2 tablespoons all-purpose flour

• 1/8 teaspoon ground cinnamon

• 2 tablespoons cold butter

• 3/4 cup confectioners' sugar

• 2 to 3 tablespoons whole milk

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Directions

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.

• In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan.

• In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.

• Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing.

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Nutrition Facts 1 slice: 253 calories, 10g fat (6g saturated fat), 28mg cholesterol, 193mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 3g protein.

Dutch Oven Apple Cobbler

Ingredients

• 8 large tart apples, peeled and sliced

• 1 cup sugar, divided

• 3/4 teaspoon ground cinnamon, divided

• 2 cups all-purpose flour

• 3/4 cup packed brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 large eggs, lightly beaten, room temperature

• 2/3 cup butter, melted

• Vanilla ice cream, optional

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• Preheat oven to 350°. In a 6-qt. Dutch oven, combine apples, 3/4 cup sugar and 1/2 teaspoon cinnamon. In a bowl, whisk flour, brown sugar, remaining 1/4 cup sugar, baking powder, salt and remaining 1/4 teaspoon cinnamon; stir in eggs (mixture will be lumpy). Spoon over apples. Drizzle butter over batter (do not stir). Cover and bake until lightly browned and apples are tender, 45-50 minutes. Serve warm with ice cream, if desired.

Nutrition Facts 1 serving: 531 calories, 17g fat (10g saturated fat), 87mg cholesterol, 354mg sodium, 93g carbohydrate (64g sugars, 3g fiber), 5g protein.

Pumpkin Doughnut Drops

Ingredients

• 2 large eggs

• 1-1/4 cups sugar

• 2 tablespoons shortening

• 1 cup canned pumpkin

• 2 teaspoons white vinegar

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1/2 cup nonfat dry milk powder

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 cup lemon-lime soda

• Oil for deep-fat frying

• Additional sugar

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• In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition.

• In an deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm.

Nutrition Facts 1 doughnut: 48 calories, 2g fat (0 saturated fat), 5mg cholesterol, 36mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

Double Cranberry Banana Bread

Ingredients

• 1/3 cup shortening

• 2/3 cup sugar

• 2 large eggs, room temperature

• 1 cup mashed ripe banana

• 1 teaspoon vanilla extract

• 1-3/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup whole-berry cranberry sauce

• 3/4 cup chopped pecans, divided

• 1/2 cup dried cranberries

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• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.

• Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

• Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Test Kitchen tipsGrease the pan generously and be sure to let the bread stand 10 minutes before removing it from the pan. Nutrition Facts 1 slice: 289 calories, 11g fat (2g saturated fat), 31mg cholesterol, 229mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 4g protein.

Pecan Coffee Cake

Ingredients

• 1 package yellow cake mix (regular size)

• 1 package (3.4 ounces) instant vanilla pudding mix

• 1 cup sour cream

• 4 large eggs

• 1/3 cup olive oil

• 2 teaspoons vanilla extract

• 2/3 cup chopped pecans

• 1/3 cup sugar

• 2 teaspoons ground cinnamon

• 1/2 cup confectioners' sugar

• 2 tablespoons orange juice

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• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.

• Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

• Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts 1 piece: 335 calories, 16g fat (4g saturated fat), 67mg cholesterol, 332mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

Chewy German Chocolate Cookies

Ingredients

• 12 ounces German sweet chocolate, chopped

• 2 tablespoons shortening

• 1 teaspoon instant coffee granules

• 3 large eggs, room temperature

• 1-1/4 cups sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup chopped pecans

• 48 pecan halves

• Confectioners' sugar, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350° In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside.

• In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans.

• Working quickly, drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10-12 minutes. Cool for 1 minute before removing to wire racks. If desired, dust with confectioners' sugar.

Nutrition Facts 1 cookie: 98 calories, 5g fat (2g saturated fat), 12mg cholesterol, 34mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.