Cinnamon Sugar Donut Muffins

Just like Cinnamon Sugar Donuts, but a lot less hardship.
Believe me, everyone who tried them loved them, and wanted more.
These Donut Muffins are quick and easy to make,
I know becaus I don't like things that take up a lot of time!!!
Let's Get Started.
Cinnamon Sugar Donut Muffing Video Here
Ingredients
Muffins:
½ cup white sugar
¼ cup margarine, melted
¾ teaspoon ground nutmeg
½ cup milk
1 cup all-purpose flour
1 teaspoon baking powder
For Finish On Top:
¼ cup margarine, melted
½ cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin.
Make the muffins: Mix sugar, margarine, and nutmeg together in a large bowl. Stir in milk, then mix in flour and baking powder until just combined. Spoon batter into the prepared muffin cups, filling each 1/2 full.
Bake in the preheated oven until the tops are light golden brown, 15 to 20 minutes. Remove from the oven and transfer to a wire rack.
Immediately place melted margarine in a bowl, and mix sugar and cinnamon together in another bowl.
Dip the top of each warm muffin in melted margarine, then dip in sugar mixture to coat. Let cool for 10 minutes before serving.

An Old Fashioned Pea Salad Recipe

Do you remember having Pea Salad growing up. Well, I do too, and I just happen to think about it the other day, and made some.
I haven't had it since I was young, but it was the same as I remember, and so I decided to share this one with you.Let's get started!
Pea Salad
Ingredients:
Canned peas (also called canned sweet peas), drained
Hard Boiled Eggs
1/4 cup Sour Cream (more if for more than 2 people)

1/4 cup Mayonnaise (more if for more than 2 people)
Cheddar Cheese cut into cubes
Salt and Pepper to taste
I used a few different spices of personal preference.

Directions:
Mix the peas, sour cream, and mayonnaise. Add the cheese cut into cubes, and the eggs cut into small pieces, salt, and pepper.
That's it, you are done, and ready to eat! Wasn't that simple, and easy!!!

Cranberry Fluff Salad

Who hasen't had this wonderful salad in years? I guarantee this will be as good as you remember it to be, and you will please everyone who hasn't had it before.
Cranberry Fluff Salad is an absolute Holiday Classic.

Cranberry Fluff Salad
A delicious cranberry salad perfect for Thanksgiving, Christmas, or any wintery time fun.
Prep Time 20 minutes
Total Time 20 minutes
Yield 8 servings

Ingredients:
12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work)
1/2 cup sugar
8 ounces crushed pineapple, drained
2 cups mini-marshmallows
1 cup heavy cream
Instructions:
Chop cranberries in a food processor. Remove to a bowl. Mix in sugar, cover, and refrigerate overnight.
Add well drained pineapple and marshmallows. Mix to combine.
Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture. Refrigerate until ready to serve.
Enjoy, Enjoy, Enjoy!!!

Old Fashioned Salted Nut Candy

Just in time for Fall, it's the Salted Peanut Candy you remember as a child, and oh so easy to make!
Let's get busy so we can enjoy it tonight!!! There is very little to do, so you don't need a lot of time for this great, out of the past, treat.
First off we need the instructions, and ingredients:

Next you will see the steps I took in the process. At the end you will see that I put it in the oven (at 400) just to get those marshmallows on top toasted, just a few minutes. That is not part of the recipe though. I just liked the look.
1: Half of the peanuts in the bottom of the pan.

2: Melt the butter, and evaporated milk, add the chips and marshmallows, and stir.
3: Pour into pan, and add the other half of the peanuts to the top, and pat down.
4: Chill for 2 hours. All Done, Enjoy!

C

Very Easy S’mores Dump Cake

This Is A Very Easy S’mores Dump Cake
Just in time for the Fall Season, and so good you'll want it anytime! A Dump Cake just like S'mores, and just as easy to make.
Who doesn't crave S'mores in the Fall, but you don't always have to go outside to have that S'mores adventure. You can just as easily bake it in your home!

Let's get started!
Ingredients:
• 5 oz box JELL-O chocolate cook and serve pudding
• 3 cups whole milk
• 12 graham cracker squares
• 1 (15 oz) box chocolate devil’s food cake mix
• 1 1/2 cups semi sweet chocolate chips, divided (I used chocolate chunks)
• 1 stick (1/2 cup) butter – sliced into thin pieces
• 3 cups large marshmallows (I used marshmallow fluff)
• Whipped cream, chocolate chips and/or graham cracker crumbs, for garnish.
Directions:
1. Pour the pudding mix into a saucepan. Add the milk and whisk until combined.
2. Bring to a boil on medium heat, stirring constantly until thickened. Remove from heat and cool 15 minutes.

3. Transfer the cooled pudding to the bottom of your 9 x 13 pan.
5. Place a layer of 12 graham crackers, side by side, on top of the pudding (I used Graham Cracker crumbs).

6. Add 1 cup semi sweet chocolate chips on top of the graham crackers.
7. Sprinkle the dry cake mix on top of the graham crackers and chocolate chips.
8. Place butter slices on top of the cake mix (about 22) and bake for 25 minutes at 350 degrees.

9. Remove from oven and stir where there may be dry spots from the cake mix. Place marshmallows on top. Sprinkle with remaining chocolate chips.
10. Bake for an additional 5-6 minutes or until the marshmallows expand and puff up.

11. Cool for 15-20 minutes before serving. Enjoy!!!

A Simple Custard Recipe

When I started off, I wanted to make Custard Ice Cream, but the weather changed today, and a regular custard seemed more appropriate.
Here is my first ever simple Custard, and I will say, not having had it before, I like it! It was very easy to make, and turned out well.
Go ahead, as we step into Fall, try this recipe out on your family. I think they will enjoy it as well.
Hint, if you like it a little sweeter you can add an additional 2 tablespoons of sugar, but I didn't think it needed it.
I topped it off with a sprinkle of cinnamon, too!

Simple Custard
Recipe yields 8 servings.
Ingredients:
4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch
Sprinkle of Cinnamon for topping (optional)

Directions:
Step 1: Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Step 2: Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.

Step 3: Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. Let cool, but warm is very good as well.

Spoon into serving bowls, ans sprinkle with cinnamon, if desired. Enjoy, and let me know in the comments if you tried this recipe, and how you liked it!!!

3 Great Vintage Fall Recipes

3 Great Vintage Fall Recipes. I tried them, and you will too!
Bake and Be Happy! First off we have an all time favorite...

1: Hershey’s Cocoa Fudge
A vintate newspaper recipe for the classic Hershey's Cocoa Fudge. This classic fudge is made with cocoa, sugar, salt, milk, butter or margarine, and vanilla. It's a favorite of everyone, especially kids!

2: Bisquick Impossible Pumpkin Pie
This impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. It will become an easy family favorite too!
Ingredients
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
2 tablespoons margarine or 2 tablespoons butter, softened
2 eggs
3⁄4 cup sugar
1⁄2 cup Bisquick baking mix
2 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Directions
Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
The Best of Bisquick From Betty Crocker.

3: Pumpkin Waffles
This recipe for Pumpkin waffles comes from the 1919 Sunday, Oct 5 – Page 80 of the New-York Tribune (New York, New York)
Ingredients
1 scant cupful cooked and sifted [pureed] pumpkin
1 tsp molasses
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
2 egg yolks, lightly beaten
1 large cupful flour
2 tsp baking powder
1 Tbsp sugar
1 cupful milk
2 Tbsp melted shortening
2 egg whites, stiffly whipped
Directions
Mix the molasses, salt, cinnamon, ginger, and lightly beaten egg yolks into the pumpkin.
Sift together the flour, baking powder, and sugar.
Gradually combine the mixtures, beating in the milk and melted shortening.
Fold in the stiffly whipped egg whites last of all.
Cook in hot, well-greased waffle irons.