Candy Apples

As seen on WKTV NEWSChannel 2 Friday, October 24, 2014

Candy Apples

Candy Apples

Treat the ghosts and goblins that will soon be roaming the neighborhood to ghoulishly delicious candy apples. Magically easy to prepare, no sweet-toothed witch or werewolf will be able to resist these seasonal goodies.

A delightful addition to any haunting celebration, this time-honored recipe will have hungry ghouls howling with delight. So when it comes to casting a spell on Halloween, these yummy treats will do the trick.

Here’s another scary good recipe for Halloween Crispy Treats. Enjoy!


8 medium apples
8 wooden sticks
2 1/3 cups sugar
1 cup light corn syrup
1 cup water
1/2 teaspoon red food coloring
Grease a large baking sheet or line with parchment paper. Wash and dry apples; insert a wooden stick into the stem end of each apple. In a medium saucepan, combine sugar, syrup, water, and food coloring. Cook over medium-low heat until sugar dissolves, 5 to 7 minutes, stirring frequently. Insert a candy thermometer into the liquid. Increase heat to high and bring to a boil. Reduce heat to medium-high; boil until candy thermometer reaches 300 degrees F, about 20 minutes, without stirring. Remove from heat. Tip saucepan and swirl each apple in mixture to coat evenly. (Work quickly before syrup hardens.) Place on prepared baking sheet. Cool 1 hour before serving. Makes 8 candy apples.

Butterscotch Bars

As seen on WKTV NEWSChannel 2 Friday, October 10, 2014

Butterscotch Bars

Butterscotch Bars

Fall gatherings are better than ever when they include the yummy taste of butterscotch. Easy to prepare, these seasonal goodies are perfect for any autumn get-together.

Whether it’s a fabulous finale to a crisp fall dinner or a crowd-pleasing addition to any spooky celebration, these tasty morsels are ideal for picking up and nibbling. Both children and adults will delight in the old-fashioned goodness of a butterscotch-flavored treat.

Now this is a delicious way to savor a taste of autumn.


1 (16.5 ounce) package plain yellow cake mix
1/2 cup flour
1/2 cup (1 stick) butter, melted
3 tablespoons milk
1 egg

1/4 cup butterscotch cook-and-serve pudding and pie filling mix
1/2 cup half-and-half or fat-free half-and-half
3/4 cup butterscotch chips
Preheat oven to 350 degrees. For crust, in a large bowl, combine cake mix, flour, butter, milk, and egg. Press two-thirds of mixture into a 9×13-inch baking pan. Bake 8 minutes. Meanwhile, for filling, in a medium glass microwave-safe bowl, combine pudding mix and half-and-half. Microwave on HIGH until mixture boils, 1 1/2 to 2 minutes, stirring once halfway through. Add butterscotch chips; stir until chips have almost melted. Spread butterscotch mixture over hot crust; sprinkle with the remaining crust mixture. Bake until filling is bubbly and crust is golden, 15 to 18 minutes. Cool completely. Cut into bars. Makes 32 bars.

Mini Pumpkin Spice Bread

As seen on WKTV NEWSChannel 2 Friday, October 3, 2014

Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Bring the taste of fall to the table by baking mini quick breads starring one of the season’s most popular flavors. Pumpkin, with its delicate flavor and versatile use, is delicious when combined with fall spices.

A timely treat, this recipe yields four loaves of aromatic bread that are just right for sharing with family and friends. They also make great hostess gifts along with being ideal for autumn bake sales.

Make them extra special by tucking a pretty towel or napkin between two loaves of bread and then tying them together with raffia or colorful ribbon. You also can add raisins to the recipe, if desired.

One thing is certain: when it comes to fall flavors, there’s nothing more pleasing than pumpkin.


2 3/4 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (15-ounce) can 100% pure pumpkin
3 eggs
3/4 cup vegetable oil
1/2 cup water

Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together pumpkin, eggs, oil, and water. Add to flour mixture; stir just until moistened. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Makes 4 miniature loaves.

Easy Drop Doughnuts

As seen on WKTV NEWSChannel 2 Friday, September 26, 2014

Easy Drop Doughnuts

Easy Drop Doughnuts

Cider and doughnuts is a time-honored pairing enjoyed during the fall season. While traditionally made doughnuts are always welcome, they can take a substantial amount of time to prepare.

But it you’d like to save time in the kitchen and still enjoy the taste of homemade doughnuts, it’s easy to make them by cutting out several steps from the traditional method. Instead, a combination of pantry staples are simply stirred together, dropped into oil, and then cooked to golden perfection.

A quick shake in a small brown bag containing cinnamon-sugar adds the final touch. You also can cool them and then coat in confectioners’ sugar instead, if desired. No matter which way you choose, homemade doughnuts and fresh-pressed cider are delicious fall treats.


1 1/4 cups sugar, divided
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 egg
Vegetable oil
Line a baking sheet with paper towels. In a small brown paper bag, combine 3/4 cup sugar and cinnamon. In a large bowl, combine flour, baking powder, nutmeg, and salt. In a medium bowl, combine the remaining 1/2 cup sugar, milk, butter, and egg. Whisk until well blended. Stir into flour mixture. In a large saucepan or a large deep skillet, heat 2 to 3 inches oil to 350 degrees F. Carefully drop heaping teaspoonfuls into oil. Cook until golden brown, about 3 minutes. Transfer to prepared sheet. Repeat. Place 3 or 4 warm doughnuts in bag with cinnamon-sugar mixture; shake to coat. Repeat. Makes about 2 1/2 dozen doughnuts.

Easy Whole Kernel Cornbread Muffins

As seen on WKTV NEWSChannel 2 Friday, September 12, 2014

Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Cornbread muffins are good enough on their own, but when they include whole kernel corn, they’re even better. Quick and easy to prepare, this recipe makes good use of packaged corn muffin mix.

Whether you use fresh, frozen, or canned corn, a batch of savory muffins can be on the table in a jiffy. So if you’d like to add a tasty twist to cornbread without spending a lot of time in preparation, it’s as simple as embellishing store-bought mix with whole kernel corn and a few pantry staples.



1 (8.5 ounce) package corn muffin mix
1/3 cup flour
2 tablespoons sugar
1 egg
1/2 cup regular or reduced-fat sour cream
3 tablespoons butter, melted
3/4 cup cooked corn or 1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Preheat oven to 350 degrees. Grease 10 muffin cups or line with paper liners. In a medium bowl, combine corn muffin mix, flour, and sugar. In a separate, medium bowl, whisk together egg, sour cream, and butter. Add to corn muffin mixture; stir just until moistened. Stir in corn; divide among muffin cups. Bake until a toothpick inserted in centers comes out clean, 16 to 19 minutes. Cool in pans 5 minutes before removing to a wire rack. Serve warm or cool. Makes 10 muffins.

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Zucchini is a versatile veggie that finds its way into many dishes during the summer months. From appetizers to desserts, this prized squash is the star ingredient in countless dishes. And when it comes to baking bread, chocolate and zucchini is a delicious flavor pairing.

Moist and rich in taste, it’s a good idea to bake this bread in four miniature loaf pans so you can savor some now and stash the rest in the freezer to enjoy later. You also can add a cup of chopped walnuts along with the zucchini and chocolate chips, if desired.

However you prepare it, this recipe makes it easy to savor a slice of summer.


3 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
3 eggs
2 cups sugar
1/2 cup butter, melted
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups shredded zucchini
1 cup semisweet chocolate chips
Confectioners’ sugar (optional)
Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, cocoa powder, baking soda, salt, coffee granules, and baking powder. In a separate, large bowl, whisk together eggs, sugar, butter, oil, and vanilla. Add to flour mixture; stir just until moistened. Stir in zucchini and chocolate chips. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Sprinkle with confectioners’ sugar, if desired. Makes 4 miniature loaves.

*Note: Bread may also be baked in two 8×4-inch loaf pans instead of four 5×3-inch loaf pans; increase bake time to 50 to 55 minutes.

Blueberry Rhubarb Sauce

As seen on WKTV NEWSChannel 2 Friday, July 18, 2014

Blueberry Rhubarb Sauce

Blueberry Rhubarb Sauce

Make the most of this time of year by pairing two star ingredients for a mouthwatering sauce that highlights the essence of the season. A flavorful combination, blueberries and rhubarb shine in this quick-to-prepare sauce.

Perfect for topping off pancakes, ice cream, or pound cake, this vibrant sauce may be prepared up to three days in advance and stored, covered, in the fridge until ready to use. And a jar of this seasonal sauce will make a delightful gift fresh from your kitchen.

Whether it’s from your own backyard, a supermarket, or a farmers’ market, blueberries and rhubarb combine deliciously for a luscious sauce bursting with homespun goodness.


2 cups sliced rhubarb
2 cups blueberries
1/2 cup sugar
1/4 cup water
1/4 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1 tablespoon lemon juice
In a medium saucepan, combine rhubarb, 1/2 cup blueberries, sugar, water, and lemon zest. Bring to a boil. Reduce heat; simmer, covered, until rhubarb is tender, about 5 minutes, stirring occasionally. Meanwhile, mash the remaining 1 1/2 cups blueberries. In a small bowl, combine cornstarch and lemon juice. Add mashed blueberries and cornstarch mixture to rhubarb mixture. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Let stand 10 minutes before serving. Makes 2 cups.