Gingerbread Loaf...

4 cups all-purpose flour
2 cups sugar
4 tsp. baking powder
2 tsp. ground cinnamon
1 1/4 tsp. ground cloves
1 1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tbsp. vegetable oil

In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened. (Batter will be thin.) Pour batter into two greased 9X5X3-inch loaf pans.

Bake at 325 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Apple Harvest Squares...

1 1/2 cups all-purpose flour
1/2 tsp. salt
1 cup sugar, divided use
1/2 cup butter
4 cups sliced peeled apples
2 tbsp. lemon juice
1 tsp. ground cinnamon
1 egg, lightly beaten
1/3 cup evaporated milk
1 tsp. vanilla extract
3/4 cup chopped nuts
1 1/3 cups flaked coconut

In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 13X9X2-inch baking pan.

Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375 degrees for 20 minutes.

Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while warm.

Downeast Maine Pumpkin Bread...

1 15oz. can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Preheat oven to 350 degrees. Grease and flour three 7X3-inch loaf pans.

In a large bowl, mix together the pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Caramel Pound Cake...

2/3 cup shortening
1 stick butter, softened
3 cups sugar
3/4 cup hot caramel ice cream topping
1 cup canned pumpkin
5 eggs
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. allspice
1/8 tsp. nutmeg
1/2 tssp. pumpkin pie spice

Preheat oven to 350 degrees. Thoroughly spray 10-inch tube pan or 12-inch Bundt pan with nonstick spray. In bowl of electric mixer, beat shortening, butter and sugar on medium speed until well blended. Beat in caramel topping and pumpkin. Beat in eggs, one at a time. In separate medium bowl, combine flour, baking powder, salt and spices; stir to combine. Add dry ingredients to pumpkin mixture and beat on medium speed two minutes. Scrape batter into prepared pan and smooth top. (Pan will be full) Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes, then remove and cool completely. Cake is best when made a day ahead.

Glaze: In medium bowl, whisk together 2 cups powdered sugar, 3 tablespoons caramel ice cream topping, and 4 teaspoons water. Drizzle over top of cooled cake; sprinkle with 1/4 cup finely chopped walnuts.

Pumpkin Raisin Cake...

2 cups all-purpose flour
2 cups sugar
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 15oz. can pumpkin
3/4 cup vegetable oil
2 cups bran cereal (not flakes)
1 cup chopped pecans
1 cup raisins

Combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs. Add pumpkin and oil; stir in cereal just until moistened. Add dry ingredients and stir just until combined. Fold in pecans and raisins. Pour into a greased 10-inch tube pan. Bake at 350 degrees for 60-65 minutes or until the cake tests done. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Pumpkin Fudge...

2 tbsp. butter
2 1/2 cups sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 oz. marshmallow creme
3/4 cup canned pumpkin
1 tsp. ground cinnamon
1 tsp. vanilla extract

Line a 9X9-inch pan with aluminum foil, and set aside.

In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, until mixture reaches soft-ball stage, about 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Fried Apples...

4 large apples, cored and sliced
3 tbsp. butter
1/3 cup brown sugar
1/2 tsp. ground cinnamon

Cut apples into 1/4-inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top.

Apple Butter...

9 to 10 apples, cored, peeled, and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

Place everything in a crockpot. Stir, cover and cook on high 1 hour. Cook on low for 9 to 11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or freeze. Makes 2 pints.

Pumpkin Zucchini Bread...

3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tbps. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9X5-inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Harvest Pumpkin Butter...

1 cup canned pumpkin
1/2 cup honey
1/4 cup molasses
1 tbsp. lemon juice
3/4 tsp. ground cinnamon

In a small saucepan, combine all ingredients; mix well. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Refrigerate for at least 1 hour. Excellent served on English muffins.

Autumn Fruit Salad...

1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 tsp. butter
1 tsp. vanilla extract
6 cups cubed unpeeled apples
2 cup halved red seedless grapes
1 cup diced celery
1 cup walnut halves

In a saucepan, combine sugar and flour. Stir in water; brin to a boil. Cook and boil until mixture thickens. Remove from heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add dressing and toss gently. Refrigerate until serving.

Autumn Tea...

5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup lemon juice
1/4 tsp. pumpkin pie spice

Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice.

Overnight Coffeecake...

2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon

In a large mixing bowl, mix the first 7 ingredients. Add buttermilk, butter and eggs.

With an electric mixer, beat at low speed until moistened and then at medium speed for 3 minutes. Spoon batter into a greased and floured 9X13-inch pan. Combine remaining ingredients for topping and sprinkle evenly over batter. Cover and refrigerate 8 to 12 hours, or overnight.

When ready to bake, preheat oven to 350 degrees. Remove cake from refrigerator and bake 30 to 35 minutes, or until a toothpick in the center comes out clean. Best served warm.

Caramel Apple Cheesecake Pie...

1 graham cracker pie crust
1 21oz. can apple pie filling, divided use
1 8oz. pkg. creram cheese, softened
1/2 cup sugar
1 tsp. lemon juice
1/2 tsp. vanilla
3 eggs
1/2 cup caramel ice cream topping

Place crust on baking sheet. Spread half of apple pie filling in crust. Set aside.

In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer unti fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in crust.

Bake on baking sheet at 350 degrees for 30 to 35 minutes or until center is almost set. Cool for 1 hour.

Refrigerate at least 3 hours. Spread with remaining pie filling. Drizzle with ice cream topping. Store in refrigerator.

Creamy Pumpkin Pie...

1/2 cup milk
1 pkg. (6 serving size) vanilla flavor instant pudding and pie filling
1 tsp. pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups frozen non-dairy whipped topping, thawed
1 graham pie crust

In large bowl, beat milk, pudding mix and spice with wire whisk for one minute. (Mixture will be very thick) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least two hours or until set. Store in refrigerator.