Windridge Reflections

It's that time of year again - enjoy! Bon Bons & Shortbread Bon-Bons 1 lb. powdered sugar 1 14 oz. package flake coconut 2 tsp. vanilla 1 cube butter (1/2 cup) 1 can sweetened condensed milk Mix the above together and chill - then roll into small balls, set on a cookie sheet and freeze. Once frozen take small balls off cookie sheet and put in plastic freezer bags. Return to freezer. When you want to make Bon-Bons simply take as many as you want out of the package and dip in melted chocolate. Set on waxed paper to cool and harden. Chocolate: 1 12 oz. pkg chocolate chips melted with 1/4 block paraffin. (I use toothpicks and a small pickle fork for this).... Set chocolate covered Bon-Bons on waxed paper until set. *** I use Scharffen Berger Bittersweet or Semi-sweet Chocolate melted with a small amount of paraffin or Crisco.

A perfect comfort food, especially when spread with cream cheese, Pumpkin Apple Bread has become a tradition of mine every autumn – Enjoy!   Pumpkin Apple Bread from Celebrate the Rain - Seattle Junior League 3 cups all-purpose flour 2 tsp baking soda 1 ½ tsp ground cinnamon 1 tsp ground nutmeg (can use freshly grated) 1 tsp ground cloves ¾ tsp salt ¼ tsp ground allspice   2 cups (16 ounces) pure pumpkin puree (I use fresh / steamed and pureed pumpkin – you may also use canned) 2 ¼ cup sugar 4 eggs, lightly beaten ¾ cup vegetable oil 1 large or 2 medium Granny Smith apples: peeled, cored and cut into ¼ inch dices Cinnamon Sugar Topping 5 Tbs sugar 1 Tbs all-purpose flour 1 Tbs butter at room temperature 1 (heaping) tsp cinnamon For the topping – Combine sugar, flour, butter and cinnamon. Blend with fork to an even, crumbly texture. Set aside. Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans. Sift together the flour, baking s...