Beaumont Seventh-day Adventist Church

Beaumont, Texas
Fruits/Desserts
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Fruits/Desserts
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APPLE RAISIN MUFFINS

By JoAnn Anderson

 

1 cup Water

2 t Nutmeg

2 Cups Sugar (I use Splenda)

½ t Cloves

2 cups grated Apples

1 cup chopped Walnuts

2 cups Raisins

2 t Baking Soda

1 stick Butter

1 ¾ cup flour

½ cup Applesauce

1 ¾ cup whole wheat flour

2 t cinnamon

 

 

Preheat oven to 350°. Combine water, sugar, apples raisins, butter, cinnamon, nutmeg and cloves in saucepan and bring to a boil. Remove from heat and cool. In a large bowl, stir nuts and baking soda into flours. Add to cooled mixture and stir until blended. Fill greased mini muffin pans with batter to top. Bake for 15 minutes.

 

 

BLUEBERRY CRUNCH

By JoAnn Anderson

 

1 box Yellow Cake Mix

1 stick Butter, melted

2 cups Blueberries, fresh or frozen

1 small can Crushed Pineapple

¾ cup Sugar (I use Splenda)

½ cup chopped Pecans

 

Preheat oven to 350°. Spread pineapple, juice included, in the bottom of a 9x12 baking dish. Add blueberries and sprinkle sugar over berries.

 

Combine dry cake mix, nuts and melted butter. Cut together with a pastry cutter until it looks like coarse meal. Spread over berries. Bake for 30-40 minutes until golden brown.

 

 

COWBOY COOKIES

By JoAnn Anderson

 

1 cup Butter

½ t salt

½ cup White Sugar

2 cups Oatmeal

1 ½ cups Brown Sugar

1 ½ t Vanilla

2 Eggs

2 cups Coconut

2 cups flour (plain)

2 cups Chocolate Chips

1t Soda

 

 

Preheat oven to 350°. Cream butter and sugars together. Add eggs and vanilla. Stir in all dry ingredients. Add oatmeal, coconut and chocolate chips. Drop by teaspoon onto cookie sheet. Bake 12 minutes.  Cookies will be very thick.

 

PUMPKIN DELIGHT

By JoAnn Anderson

 

Step One: Mix and pour into a 9 x 13 baking dish.

1 large can Evaporated Milk

1 ½ t Cinnamon

1 16 oz can Pumpkin

1 t Vanilla

3 Eggs

1 cup Sugar

 

Step Two: Sprinkle over top and Bake 350° oven for 50-60 minutes.

1 box Yellow Cake Mix

1 ½ sticks Butter, melted (3/4 cup)

2 cups chopped Pecans

 

 

Step Three: When cool, mix and spread over top and refrigerate. Top will be crunchy.

1 large container Cool Whip

1 box Powered Sugar (2 cups)

1 8 oz pkg Cream Cheese, softened