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Carrot Cake

Here's another delicious recipe from my childhood that reminds me of autumn. 

1 1/2 cups butter or margarine
2 cups brown sugar
4 eggs
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups grated carrots
1 cup crushed pineapple (drained)
1 cup chopped nuts

Cream Cheese Frosting:
8 oz. package cream cheese, room temperature
6 tablespoons butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 1/2 - 3 cups powdered sugar
1 cup chopped nuts

Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with grease. In large mixing bowl, cream together butter and brown sugar. Add eggs one at a time along with vanilla extract. In small bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg. Add to butter mixture, mixing well. Fold in carrots, pineapple, and nuts. Pour batter into pans. Bake for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on cake rack. 

In small bowl, mix cream cheese, butter, lemon juice, and vanilla. Add powdered sugar and mix until smooth. May add more powdered sugar to desired consistency. Frost layers. Sprinkle top with chopped nuts. Serves 12-16. 
Click here for a printable version of this recipe. 

Refrigerator Mashed Potatoes

Here's a recipe I enjoy making for family gatherings. So easy and can be prepared a day ahead.

5 pounds red potatoes (9 large), diced and unpeeled
6 oz package cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter

Cook potatoes in boiling salted water until tender. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Place in oblong baking pan. Cool, cover, and place in refrigerator. May be used anything within two weeks. May reheat in microwave or a 350 degree oven until heated through, about 20-30 minutes.
Click here for a printable version of this recipe.

Apple Delight Cheesecake

Here's a delicious recipe I enjoy making in the fall when I want something a little extra special to serve my family or friends. 

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans


3 packages (8 oz) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract


2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 tablespoons caramel ice cream topping

Whipped cream

Combine the first five ingredients; press onto the bottom of a lightly greased springform pan. Bake at 350 degrees for 10 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Store in refrigerator. Yield: 12 servings. Delicious!

Click here for a printable version of this recipe.

Paula Moldenhauer's Chicken Marsala with Angel Hair

Titanic: Legacy of Betrayal, by Paula Moldenhauer and Kathleen Kovach

A secret. A key. Much was buried when the Titanic went down, but now it’s time for resurrection.

April 1912 – Olive Stanford boarded the Titanic determined to protect all she held dear. Her secret will go with her to the grave—but how can she face the afterlife carrying the burden of her actions?

April 2012 – Portland real estate agent, Ember Keaton-Jones, distrusts men, with good reason. Ever since her great-great-grandfather, Thomas, deserted the family after the fateful sinking of the Titanic, every Keaton male has disappointed. Ember is on the brink of a huge sale when a stranger shows up with a key to a century-old secret challenging everything she believes. She meets forward-thinking Jeff Dawson who is working in the family’s musty antique shop and finds an unexpected ally in unlocking the mystery of her past. But can they undo the legacy of Thomas Keaton’s betrayal? 
Carefully researched, this engaging tale includes true stories of the Titanic embedded in historical fiction. 

About Paula: Author, speaker, and mom of four, Paula Moldenhauer has published over 300 times in parenting, devotional, and curriculum markets. Her first novella, You’re a Charmer Mr. Grinch, included in the inspirational romance collection, Postmark Christmas, and her first historical novel, Titanic: Legacy of Betrayal released in 2012. Paula serves as the Colorado Coordinator for the American Christian Fiction Writers. She and her husband enjoy homeschooling their four children. (Two down and two to go!) Paula loves peppermint ice cream and walking barefoot. She is passionate about God’s grace and freedom in Christ. Her greatest desire is to be close enough to Jesus to breathe His fragrance. Her website offers homeschooling and parenting articles, devotionals, and information about her books. 

Paula's Recipe: Chicken Marsala with Angel Hair
6 chicken breasts
Mrs. Dash seasoning to taste
2 tablespoons olive oil
1 tablespoon butter
1/3 cup Marsala wine

Butter Sauce:
1 stick butter (or 4 T butter and 4 T olive oil)
1 1/2 t garlic powder
1/2 t basil

2 packages angel hair pasta
Shredded Parmesan cheese to taste

Cube chicken breasts, and season with Mrs Dash. In large skillet, saute chicken in olive oil and butter. Deglaze with Marsala. Heat butter sauce in small sauce pan until all is melted/clear. (Do not let it get brown.) Cook pasta in boiling water according to directions. Drain. In serving bowl, combine chicken, butter sauce, pasta, and shredded Parmesan Cheese. (You may want to layer as you go so it mixes thoroughly.)

My family loves this served with fresh peas and a garden salad. Sometimes I make Challah bread to accompany the meal.

German Spaetzle

Here's a recipe my mother-in-law shared with me. Goes great with Corned Beef, Bierocks, or German Style Meatballs. Enjoy!

3 cups flour
3 teaspoons salt
1/4 teaspoon ground nutmeg
3 eggs
1 cup milk
1 pound bacon, cut into small pieces
1 cup chopped onion

1 medium head cabbage, shredded
2 cups whipping cream
salt and pepper to season

In small bowl, mix together flour, salt, and nutmeg. In another bowl, whisk eggs until foamy. Add milk. Add to flour a little at a time and mix well. Dough will be stiff. 

Fill basket on spaetzle maker. Place over pot of salted boiling water. Slide basket back and forth. Tiny dumplings will fall into water and float to the top when they are done (after about 30 seconds). Dip them out and place in large bowl. Keep warm. 

In large skillet, cook bacon until crispy. Add onion and cabbage, mixing well. Cover and simmer until cabbage is tender. Stir in whipping cream and dumplings. Season with salt and pepper. Serves 8-10.
Click here for a printable version of this recipe.

Sharon Souza's Pumpkin Coffee Cake

Sharon K. Souza is the award-winning author of Lying on Sunday, and Every Good & Perfect Gift. Her Contemporary Women's Fiction deals with tough issues: infertility, infidelity, extreme loss, but she tempers it with a good dose of humor. Her characters will draw you into their stories and not let go at the final page. She and her husband, Rick, live in northern California, surrounded by family. Rick travels the world, physically and strategically building the kingdom of God. While Rick lives the adventure, Sharon is happy to create her own through her novels. Visit her at and at the blog she co-writes with 5 other authors

Sharon's latest release, Unraveled, is the story of Aria Winters, an idealistic young woman who seeks a new adventure in her very privileged life. She travels to a country she knows nothing about, meets people who change her life in uncomfortable ways, and faces a crisis that nearly undoes her. In the process she learns important truths about herself and God. View the Unraveled trailer on YouTube.
Sharon's Pumpkin Coffee Cake

This is a delicious fall recipe that you and your family or your guests will love. It will bring fall into your kitchen.

1/2 cup butter, softened
1 1/2 cups sugar
15-oz can pumpkin puree (not pumpkin pie mix)
3 large eggs
2 1/2 cups flour
2 tsp baking powder
1 tbsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Streusel Topping
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 tsp cinnamon
2 tbsp butter, melted
1/3 cup chopped walnuts

In small bowl, combine dry ingredients; add the butter and mix until crumbly. Preheat oven to 350. Prepare a Bundt pan. In large mixing bowl, beat butter and sugar until creamy. Add pumpkin and eggs, mix well. In medium bowl, combine flour, baking powder, spices and salt. Add the flour mixture to pumpkin mixture; mix until well blended. Pour batter into prepared Bundt pan. Sprinkle Streusel over cake batter. Bake 50-55 minutes, or until a toothpick comes out clean. Cool 15 minutes, then remove from Bundt pan.

Brown Butter Icing
1 1/2 tbsp butter, melted
1 1/2 cups powdered sugar
whole milk

Combine melted butter and powdered sugar, mix well. Add 1 tbsp of milk at a time until it reaches the consistency where you can drizzle it. Drizzle over the top of the pumpkin coffee cake.