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After raiding my granddaughter's trick or treat stash, one small candy bar, got me craving for these cookies.  Ingredients: 1 cup softened unsalted butter 1 cup sugar 1/2 cup brown sugar 1/4 cup molasses  2 1/2 cups AP flour  1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla extract  3 eggs 1 cup milk chocolate  chips  1 cup broken pretzel pieces  1 cup peanut butter chips 1 cup caramel chips  Begin by creaming the butter and sugars. Beat until fluffy.  Add the eggs on at a time. Add the flour, baking soda, baking powder, and vanilla extract.  Mix until well combined.  Add the chips and mix until well incorporated. Add the pretzel pieces and mix until just combined.  Preheat oven to 350 degrees.  Scope 1 tablespoon amounts to a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes, rotating half way through.  Allow to cool several minutes, then transfer to a  ooling rake...

My daughter brought home these delicious treats from a recent trip to New England.  Ingredients: 2 cups apple cider 2 tablespoons apple butter 2 cups AP flour  1/2 cup brown sugar  1/4 cup sugar 6 ounces evaporated milk 1 egg  3 tablespoons room temperature           unsalted butter 1 1/2 teaspoons cinnamon  1/4 teaspoon nutmeg  2 teaspoons baking powder  1/2 teaspoon baking soda 1 teaspoon salt In a skillet, begin  by reducing the cider and apple butter over medium heat. Reduce to a slightly thickened syrup, about 1/2 a cup.   Preheat your oven to 350 degrees.  While that is cooking, add the sugars, and butter to your stand mixer. Cream well. Add the egg and all other ingredients except the flour and cider mix. Mix well. Cool the cider mixture to room temperature.  Add the cider and again mix well. Slowly add the flour until it is just combined.  Using a piping bag, fill the doughnut pans  to...

This is a simple but tasty topping, perfect for waffles or pancakes.  My daughter and son in law frequently shop European markets. On a recent trip I was able to accompany them. I found a couple of jars of sour cherries packed in water. This was the inspiration for the recipe. Ingredients: 1 jar of sour cherries packed in water 2 tablespoons corn starch 2 to 3 tablespoons cane syrup  1/2 teaspoon almond extract.  1/2 to 1 teaspoon cinnamon.  Begin by draining the juice from the jar into a saucepan.  Save about a quarter cup of the liquid.  Mix the 2 tablespoons of corn starch in the reserved juice. Mix thoroughly to prevent clumping.  Add the remaining juice  and all but 1/3 cup of cherries and cinnamon to a food processor.  Pulse several time until pureed. Pure the puree into a saucepan, simmering over medium low heat.  Add the corn starch juice liquid, and continue cooking until the sauce thickens. Stir in the almond extract. Be prepar...