Our good friend Chloe-Ann shares this recipe that she received as a gift for her wedding. It is a cherished family recipe from “Aunt Kitty”.
Young and old alike love this good old fashioned recipe. Pumpkin can be substituted for bananas.

First Bowl cream together:

• 1 stick of butter
• 1 cup of sugar
• 3-4 bananas (Or one can of pumpkin. With pumpkin add allspice and cinnamon to taste)

Second Bowl sift together:

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda

Preheat oven to 350° and spray loaf pan or muffin pan.
Bake for 30-35 minutes in loaf pan or 25 minutes in muffin pan.

Way too good. Only make these to take to a party or family gathering. Yummy!!! This will make about 48 mini cheesecakes. Be sure to note the cakes should cool/chill for two hours before removing from pan.
Mini-Pumpkin Cheesecakes

• 2 1/2 cups gingersnap crumbs (Brenda used a food processor)
• 1 1/2 cups finely chopped pecans
• 1 1/3 cups sugar divided
• 2/3 cup butter or a little more if crumbs are fine
• 2 – 8 ounce packages of cream cheese
• 2 large eggs
• 1/2 cup pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla

Preheat oven to 350°

Combine gingersnap crumbs, pecans, 1/3 cup sugar and butter. Press in bottom of lightly greased mini cupcake pans. (provides crust for approximately 48) I used bottom of rounded utensil to pack good. Bake 6 minutes.
combine cream cheese and 1 cup sugar till creamy texture. Beat in eggs, spice and pumpkin till smooth. Place small tablespoon mixture into each crust. Bake approximately 15 minutes or till set. Chill two hours before removing from pan.

One of the best. Simply delicious paired with a cup of tea!

• 2 cups self-rising flour
• 1 cup firmly packed dark brown sugar
• 1 cup strong brewed tea, room temperature
• 1/2 cup vegetable oil
• 1 large egg, well beaten
• 1 recipe Cinnamon Glaze (see below)

Preheat oven to 325°. Grease and flour 9×5×3-inch loaf pan. In medium bowl, sift flour and brown sugar. Add tea, oil, and egg. Using electric mixer at medium speed, beat until well combined.
Pour batter into prepared pan. Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack and cool completely. Slice and cut into diamonds or desired shape; drizzle with cinnamon glaze.

Cinnamon Glaze

• 1 cup confectioners’ sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Combine confectioners’ sugar and cinnamon. Whisk in milk and vanilla extract until smooth.
Makes 1 loaf. Recipe from Tea Time Magazine November/December

Indoor S’Mores Cheesecakes

• 2 1/4 cup graham cracker crumbs
• 1/4 cup sugar, heaping
• 1/2 cup melted butter
• 1 beaten egg white
• 12 oz cream cheese (1 1/2 packages)
• 1/4 cup sugar, heaping
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 oz bittersweet chocolate square, melted
• jumbo marshmallows

Preheat oven to 350°. Combine first 4 ingredients. Press into mini cheesecake pans, Bake for 3 minutes. Set aside. Increase oven to 375°.
Beat cream cheese till smooth, gradually adding sugar and cocoa. Beat in eggs one at a time. Stir in vanilla and melted chocolate. Fill graham cracker crusts, about 2/3 full. Bake for 6-8 minutes till set. Cool on rack for 20 minutes.
Freeze for 1 hour. Just before serving add 1 large marshmallow on top and broil until lightly browned. Serve immediately.

Double Chocolate Walnut Cookies
Served along with Apple Crumble Bars these cookies pack a power punch of decadent chocolate. Another favorite from Tea Time Magazine!

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 salt
• 1/2 cup softened butter
• 3/4 cup dark brown sugar
• 1/4 cup white sugar
• 1 egg
• 3/4 teaspoon vanilla
• 1/2 cup semisweet chocolate, chopped
• 1/2 cup toasted walnuts, chopped

Combine flour, cocoa, baking powder and salt – set aside.
Cream butter, brown sugar and sugar till fluffy. Add and combine egg and vanilla, gradually add flour mixture. Stir in chocolate and walnuts.
Bake at 375° for approximately 8-9 minutes, till edges are crispy. Cool on baking sheet for 1 minute before transferring to cooling rack. I like to line my baking sheet with baking liners.
Heat 1/4 cup heavy whipping cream. Add approximately 1/2 cup chopped semi-sweet chocolate. Let stand till chocolate melts. Whisk till thick and smooth. Frost top of cookie & sprinkle with chopped walnuts.