It must be pumpkin recipe day! I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago. I adapted it somewhat. Pumpkin Muffins.......makes 12 preheat oven to 400 F. 1.5 cups all purpose flour 0.5 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon or to taste 1/4 teaspoon salt 1/2 cup (one stick) butter (I used the real stuff.) 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8. 2 teaspoons agave nectar 2 Tablespoons milk- I used non-fat) 1 tsp. real vanilla Streusel topping: 1/4 cup butter- I used Smart Balance 1/3 cup more or less brown sugar 1.5 tsp. ground cinnamon 1/4 more or less oatmeal 2 Tablespoons whole wheat flour 1/3 cup chopped pecans more or less Mix together well...using a fork or your fingers until well blended. 1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside. Grease muffin tins well or use lines. (I don't use liners.) Preheat oven to 400 F. 2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well. Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick. Add the dry ingredients and stir until blended but do not over mix. 3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter. After all the batter is used add more struesel topping on top. Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack. These freeze well.

OJ, I'm up most days by 4:30 am to see DH off to work. I make his coffee, then do my Recipe of the day. It isn't long after he's out the door that I'm back in bed though. LOL! Laurel

Apple-Cinnamon Bread Dough 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour 2/3 cup (2 ounces) apple nuggets or chopped dried apples 3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful) 1 1/4 teaspoons salt 1 tablespoon instant yeast 3 tablespoons (1 1/2 ounces) butter or margarine 2 tablespoons (5/8 ounce) Baker's Special Dry Milk or nonfat dry milk 1 cup (8 ounces) water Filling 3/4 cup (4 ounces) Baker's Cinnamon Filling* 3 tablespoons (1 1/2 ounces) water *Or substitute your favorite cinnamon-sugar filling for the Baker's Cinnamon Filling and water. In a mini food processor or blender, combine 1/2 cup of the flour and all of the apple nuggets. Process till apples are coarsely chopped. Combine the apple-flour mixture with the remaining dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Roll the dough into an 8 x 24-inch rectangle. Mix together the filling ingredients, and spread it on the dough, leaving a 1-inch border. Roll the dough up starting with a short edge, pinch the ends closed, and fit it, seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan, and allow the loaf to rise for about 1 hour, or till it's crowned a scant 1 inch above the pan's rim. Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes so that it doesn't over-brown. Remove it from the oven, and allow it to cool on a wire rack. Yield: 1 loaf. This is from the King Arthur Flour web site....I have this rising right now on the cabinet. It does make a soft, sticky dough. I can't wait to taste this. My hubby loves to take peanut butter and honey sandwiches to work...tomorrow's sandwiches will be made with this bread. Deb Bookmark/share this recipe Reviews

Had my first one ever today, and oh so good. One I had was on homemade biscuits, yummy! The Legendary Hot Brown Recipe Ingredients: 4 oz. Butter Flour to make a Roux (about 6 tablespoons) 3 - 3 1/2 cups Milk 1 Beaten Egg 6 tablespoons Grated Parmesan Cheese 1 oz. Whipped Cream (optional) Salt and Pepper to Taste Slices of Roast Turkey 8-12 Slices of Toast (may be trimmed) Extra Parmesan for Topping 8-12 Strips of Fried Bacon Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste. For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.