Honey Oatmeal Bread

1 1/2 cups quick rolled oats
2 packets (4 1/2 teaspoons) “highly active,” or 1 tablespoon active dry, or 2 3/4 teaspoons instant yeast
2 tablespoons honey
1 tablespoon brown sugar
6 tablespoons butter, softened
1/2 cup unsweetened applesauce
1 1/2 teaspoons salt
1/2 cup instant mashed potato flakes
2 1/4 cups flour

Combine oats with 3/4 cup lukewarm water and let rest for 20 minutes. If you’re using active or “highly active” dry yeast, dissolve it in 2 tablespoons of warm water with a pinch of sugar in a separate container. It should start to bubble as the oats mixture rests.
Add remaining ingredients (including the yeast/water/sugar mixture, if you’re using active dry yeast) and mix and knead until the dough feels springy. Dough will be stiff. Place dough in a lightly greased bowl and allow to rise, covered, until doubled, about 2 hours. Gently deflate dough and shape it into an 8-inch log. Place it in a lightly greased 8 1/2x4 1/2-inch loaf pan. Cover pan loosely with lightly greased plastic wrap. Allow the dough to rise at room temperature until it crowns about 1 1/2 inches over pan’s rim, about 1 hour, 45 minutes. Toward end of rising time, preheat the oven to 350 degrees.
If desired, brush top of loaf with milk and sprinkle with 2 additional tablespoons oats. Bake for 20 minutes, then tent aluminum foil loosely over top and bake for another 25 to 30 minutes. When the bread is done, it’ll be golden brown, and an instant-read thermometer inserted into the center will register 190 degrees. Remove bread from the oven, wait 5 minutes, then turn out of pan onto cooling rack. Cool completely before slicing. Wrap well and store at room temperature.

Turkey Cupcakes

To decorate chocolate cupcakes with chocolate frosting: add 3 oval shortbread cookies (Keebler Sandies Right Bites Shortbread), candy corn for the tail, tips of the candy corn for the beak, red Fruit Roll Ups for the wattle, decorators gel for the eyes.

Pecan Pie

1 cup light brown sugar 
1/4 cup white sugar 
1/2 cup butter 
2 eggs 
1 tablespoon all-purpose flour 
1 tablespoon milk 
1 teaspoon vanilla extract 
1 cup chopped pecans 




Preheat oven to 350 degrees F. 
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. 
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done. 

Pumpkin Pie

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
• 
  

Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

~~This is Libby's Famous Pumpkin Pie recipe.  I've been using it for years.~~

Banana Nut Muffin

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
2 very ripe bananas, mashed
1/3 cup buttermilk
1/2 cup chopped nuts


Mix flour, baking soda, and salt in a medium bowl. In a large bowl, cream together the butter and sugar. Add eggs to butter/sugar and mix thoroughly. Mix in mashed bananas to egg/sugar bowl. Add half of dry mix to large bowl and mix. Add buttermilk, then the rest of the dry mix. Mix well. Pour in muffin cups, bake at 350 for 20-25 minutes.