Apricot Kolacky

1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)
1/4 c. plus 2 tbsp. sugar
1/4 c. butter
1/2 tsp. salt
2 eggs
1/2 tsp. lemon extract
1 c. water
3 1/2-4 c. flour
24 dried apricots or prunes
1/2 tsp. ground cinnamon

Dissolve the yeast in the 1/4 cup of lukewarm water. Add the 1/4 cup sugar and butter. When the butter is soft, add the salt, eggs, lemon extract, 1/2 cup of water and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 hour.
Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15-20 minutes, or until softened. Puree in a blender. Add the cinnamon and the remaining 2 tablespoons of sugar; mix well. Cool until needed.

Punch the dough down and let it rest for 5 minutes. Roll out on a floured surface to approximately 1/2 inch thick and cut into 2 inch circles. Place a spoonful of the apricot (or prune) filling in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 degree oven for 10-15 minutes, or until browned. Serves 24.

Sausage Potato Skillet

1 package (8 ounces) brown and serve sausage links
2 tablespoons water
2 tablespoons vegetable oil
3 cups of frozen shredded hash brown potatoes
1/2 cup chopped sweet red or green pepper
1/4 cup chopped onion
salt and pepper to taste

Cut sausage links into bite sized pieces. In a covered skillet, cook sausage in water and oil over medium heat for 5 minutes. Remove sausage with a slotted spoon and keep warm. Carefully add potatoes, red pepper, and onion to pan. Cover and cook for 5 minutes. Uncover; cook for 5-6 minutes longer or until potatoes are tender. Return sausage to pan; heat through. 4 servings

Pumpkin Pancakes

Hot Cider Syrup
3/4 cup apple cider or juice
1/2 cup of packed brown sugar
1/2 cup corn syrup
2 T. butter
1/2 tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp. ground nutmeg

Pancakes
1 cup flour
1 T. sugar
2 tsp. baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 T vegetable oil

In a saucepan combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered for 20 to 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened. In a mixing bowl beat the egg whites until soft peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto hot greased griddle. Turn when bubbles form on top of pancake. Cook until second side is golden. Serve with syrup.
Yield 15 pancakes (1 cup of syrup)

Mrs Darlings Pumpkin Pie

2 Eggs, slightly beaten
1 can Libby's solid pack pumpkin
3/4 c Sugar
1/2 tsp Salt
2 ts Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Cloves
1 1/2 c Evaporated Milk (12 oz)
2 ea 8 inch Pie Crust

Combine filling ingredients in order given; pour into
pie crusts. Bake 15 minutes at 425 degrees, reduce
temperature to 350 degrees, and bake an additional 30
minutes or until knife inserted near center comes out
clean. Cool; garnish if desired with whipped topping.

Reese's Bits Blondies

Reese's Bits Blondies

2/3 cup butter or margarine, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup Reese's Creamy or Reese's Crunchy Peanut
Butter
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/3 cups ( 10-ounce package) Reesee's Bits for baking, divided
Chocolate Brownie Frosting...recipe follows

Heat oven to 325 degrees. Grease 13 x 9x2-inch baking pan. In large bowl, beat butter, brown sugar, granulated sugar and peanut butter until creamy. Add eggs and vanilla; beat well. Gradually beat in milk.
Gradually beat in flour and baking powder, beating thoroughly. Stir in 1 cup baking bits. Spread batter into prepared pan. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Meanwhile, prepare chocolate brownie frosting; spread over top of blondies. Sprinkle remaining 1/3 cup bits on top. Cut nto bars. Makes about 36 bars.

Chocolate Brownie Frosting

1/4 cup (1/2 stick) butter or margarine softened
1/4 cup Hershey's Cocoa
1 tablespoon light corn syrup
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

In medium bowl, beat butter, cocoa, corn syrup, milk and vanilla until smooth. Gradually add powdered sugar, beating until spreading consistency. Makes about 1 1/4 cups frosting.