Baked Apple Cider Donuts


Here's a delicious donut recipe to try this fall!

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/3 cup vegetable oil
3 eggs
1 cup sugar
1 cup applesauce
1/4 cup apple cider
1 1/2 teaspoons vanilla extract

Apple Cider Glaze:
1 1/2 cups powdered sugar
3 tablespoons apple cider
pinch of salt

Preheat oven to 350 degrees. Lightly grease 2 donut pans. In a medium bowl, sift together
flour, baking powder, cinnamon and salt. In a glass measuring cup mix together oil, eggs, sugar, applesauce, cider, and vanilla. Add to flour mixture and stir just until combined. Fill the wells of each donut pan nearly to the rim. Bake for 15-18 minutes until toothpick inserted into the center of one comes out clean. Remove from oven. After 5-7 minutes, remove from pan and transfer to cooling rack. 

To make the glaze, whisk together powdered sugar, apple cider and salt. While the donuts are still warm, dip each into the glaze and return to cooling rack until glaze is set. Makes 12 donuts. 
Click here for a printable version of this recipe.

Apple-Pecan Spice Cake

Here's a delicious fall recipe to try when the apples are ripe on the tree. Enjoy!

2/3 cup butter, softened
2/3 cup brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
1 cup finely chopped and peeled apple
1 cup pecans, chopped

3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons half and half
1 cup powdered sugar
1 teaspoon vanilla

In a large mixing bowl, cream together butter and sugars until fluffy. Add eggs, one at a time, beating well. Add vanilla and butter flavor. In small bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and salt. Add to creamed mixture alternately with applesauce. With wooden spoon, fold in apples and pecans.

Pour into a greased and floured 10" Bundt pan. Bake at 350 degrees for 55-60 minutes until toothpick inserted near the center comes out clean. Cool for 10 minutes before turning out of pan. Allow to cool completely on wire rack.

For glaze, in a small saucepan, melt butter and brown sugar over low heat. Stir in half and half. Cook and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat. Whisk in powdered sugar and vanilla until smooth, about 1 minute. Pour over cake. Serves 12.
Click here for a printable version of this recipe.

Cookbook Preview - The Pioneer Woman Cooks: The New Frontier


Welcome to Ree’s new frontier! So much has happened on Drummond Ranch over the last couple of years: The kids are growing up, another left for college, Ree’s schedule is crazier than ever…and through it all, her cooking has evolved. While she and her family still love all the hearty comfort foods they’re accustomed to, Ree’s been cooking up some incredible new dishes that reflect the flavors, colors, and texture she’s craving these days.

The Pioneer Woman Cooks: The New Frontier features 112 brand new step-by-step recipes that bring fresh, exciting elements into your everyday meals. From super-scrumptious breakfasts, to satisfying soups and sandwiches, to deliciously doable suppers and sides—and, of course, a collection of irresistible sweets you’ll want to make immediately!—these pages will deliver a big list of fabulous new dishes for you to add to your repertoire.

A wife of a cowboy, mother of growing kids, and a businesswoman with a packed work schedule, Ree knows exactly what it means to juggle life’s numerous demands simultaneously. The recipes in this book use everything from a skillet to a Dutch oven to an Instant Pot, so you’ll have a mix of options to suit your own timeframe. And to reflect her own occasional adventures in carb cutting, Ree shares dozens of luscious lower-carb options for those days you want to eat a little lighter without sacrificing flavor. In The Pioneer Woman Cooks: The New Frontier you can explore an amazing and eclectic mix of traditional and new, including:

• Portobello Bun Burgers (revolutionary)
• Instant Pot Pumpkin Spice Oatmeal (tastes just like fall!)
• Lasagna Soup (so family friendly)
• Fried Tomato Sandwich (with pesto mayo and whole basil leaves)
• Parmesan Crisps (an irresistible low-carb snack)
• Zucchini Caprese Sliders (a pretty and tasty low-carb delight)
• Blueberry Ricotta Crostini (gorgeous party food!)
• Teriyaki Shrimp and Pineapple Parcels (the new way to stir fry)
• Mean Green Mac and Cheese (mac & cheese + veggies = score!)
• Ranch Pork Chop Supper (kids will love to make it)
• Cauliflower Fried Rice (a guilt-free version of your favorite takeout dish)
• Ice Cream Bonbons (smaller bites, to satisfy quick cravings)
• 11-Carton Cake (uses a carton of yogurt, then the carton measures everything else!)
• Caramel Apple Quesadillas (beyond belief)

Filled with endless variations, ingredient discussions, and equipment suggestions sprinkled among sensational recipes that offer a mix of refined and down-home, The Pioneer Woman Cooks: The New Frontier offers a whole new world of “scrumptious” for you to explore! Available October 22. Pre-order the cookbook HERE.

Apple Cider Pancakes


Every year my dad makes his own apple cider by squeezing the juice from fresh fall apples. Here's a wonderful recipe we enjoy when we have an abundance of cider in our house!

2 cups flour
2 tablespoons baking powder
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup apple cider
1/2 cup sweetened applesauce
1/2 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla
maple syrup and butter for serving
toasted English walnuts

In a large bowl, mix together flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Forming a well in the center of the flour mixture, pour in cider, applesauce, milk, eggs, melted butter, and vanilla. Stir together and mix into the flour ingredients, until combined. 

Heat a large griddle over medium heat and spread melted butter over it. Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden on the other side. Repeat with remaining batter. Serve immediately. Serve with butter, maple syrup and English walnuts. Serves 4-6.
Click here for a printable version of this recipe.

Peach Cobbler

Here's a delicious recipe to serve your family, especially good with fresh peaches when in season.

4 cups fresh peaches, peeled, cored and sliced
1/2 cup brown sugar
4 teaspoons cornstarch
1/4 teaspoon nutmeg
1/2 cup water
1 tablespoon lemon juice
1 tablespoon butter

1 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1 egg
1/4 cup milk
sugar for garnishing

Preheat oven to 400 degrees. In medium saucepan, combine brown sugar, cornstarch and nutmeg. Add water to mixture and cook till sauce thickens. Add peaches, lemon juice and butter to sauce.

In medium bowl, sift together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Add egg and milk to flour mixture and still until moist.

Pour hot fruit mixture into a greased square baking dish. Spoon biscuit topping over fruit by small mounds. Sprinkle with coarse sugar. Bake for 20-30 minutes until topping is cooked through. Serve warm with ice cream. [Recipe may be doubled to serve a large crowd.]
Click here for a printable version of this recipe.

Regina Rudd Merrick's Iron Skillet Chocolate Pie

Regina Rudd Merrick began reading romance and thinking of book ideas as early as her teenage years when she attempted a happily-ever-after sequel to “Gone With the Wind.” That love of fiction parlayed into a career as a librarian, and finally to writing full-time. She began attending local writing workshops and continued to hone her craft by writing several short and novel-length fan-fiction pieces published online, where she met other authors with a similar love for story, a Christian worldview, and happily-ever-after. 

Married for 30+ years and active in their church in Marion, KY, Regina and her husband have two grown daughters who share her love of music, writing, and the arts. She is the author of three books and a novella: Carolina Dream (Apr. 2017), Carolina Mercy (July 2018), Carolina Grace (February 2019), and Pawleys Aisle (part of the Coastal Promises collection, Sept. 2019), in the Southern Breeze Series. Learn more about Regina HERE.

Regina's Latest Book Release - Pawleys Aisle

(part of the Coastal Promises collection)

Leaving a lucrative position in the banking world for the creative world of weddings, Chelsea Prince finds the perfect venue, Pawleys Island Chapel, next door to the perfect walled garden. Her elderly neighbor and partner-in-planning have an agreement, but when the unexpected happens, she has to deal with the cranky grandson who wants to be left alone to write the next great American novel. Since Chelsea has sworn off men, it shouldn’t be a problem to ignore him and go on her way hosting weddings in the chapel. But when Marc McCallum offers up a compromise, she wonders if maybe there is one man out there that can be trusted. Buy the book HERE.

Regina's Iron Skillet Chocolate Pie

This recipe has been a favorite in our family since my mother found it in an Eastern Star cookbook that was given to her as a wedding gift in 1963! We’ve tweaked it over the years, and this recipe will accommodate one nine-inch pie pan, or a deep dish frozen pie crust.

1 ½ cups sugar
3 tablespoons (rounded) flour
3 tablespoons (rounded) cocoa
4 tablespoons butter (1/2 stick)
3 eggs, separated
1 ½ cups milk
1 ½ teaspoons vanilla
1 9-inch deep-dish pie shell, baked according to directions or recipe

Mix sugar, flour, and cocoa in a bowl and set aside. Combine beaten egg yolks and milk and set aside. Melt butter in a skillet; add sugar mixture and mix lightly. Add egg mixture and stir constantly. Cook slowly until mixture thickens. Add vanilla and blend well. Pour into baked pie shell. Beat egg whites with sugar (to taste) until stiff peaks appear, then spoon it onto the top of the chocolate mixture. Brown in a 400-degree oven for 5-10 minutes. Makes 8 generous servings.

(image from The recipe is very similar, but for a smaller pie)

Herbed Brown Rice

Here's a recipe that is every bit as good and as easy as Uncle Ben's Long Grain and Wild Rice Blend. 

2 cups water
2 cubes chicken bouillon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon thyme
1 cup long-grain brown rice

In a medium saucepan, add water, chicken bouillon, salt, garlic powder, oregano, parsley, and thyme. Bring to a boil. Add rice. Cover and reduce to a simmer. Cook for 20-25 minutes until liquid is gone. Remove from heat and allow to set for 5 minutes before serving. Serves 4-6.
Click here for a printable version of this recipe.

Stuffed Bell Peppers

Here is a yummy way to use your garden bell peppers. Serve with Garlic Mashed Potatoes. Delicious! 

1 cup water
1 chicken bouillon cube
1/2 cup brown rice
2 tablespoons butter
1 cup chopped onion
1/2 cup shredded carrot
1 tablespoon minced garlic
1 1/2 pounds ground hamburger
2 tablespoons fresh oregano
1 tablespoon fresh basil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1+ cup barbecue sauce, divided (we like Sweet Baby Rays)
4-6 medium bell peppers
1/2 cup sharp cheddar cheese

In medium pot, bring water to boil. Add bouillon cube and rice and cook as directed on package. Meanwhile, in large skillet, cook onion and carrot in melted butter until tender about 4 minutes. Add garlic and cook another minute. Remove from skillet and set aside.

Preheat oven to 350 degrees. In large bowl, combine hamburger, oregano, basil, Worcestershire sauce, salt, pepper, paprika, and 1/3 cup barbecue sauce. Mix in cooked rice, onion, carrots, and garlic. Mix well. (You may use your hands if needed.)

Cut tops of peppers and remove seeds. Generously stuff peppers with meat mixture, filling 1" above tops. Place in square baking dish that has been drizzled or sprayed with olive oil. Bake for 40-45 minutes until meat has cooked through. Pour remaining barbecue sauce over each pepper and sprinkle tops with cheese. Bake for another 5-10 minutes until cheese has lightly browned. Serves 4-6.

Wine Recommendation: Raymond R Collection Merlot 2012
Click here for a printable version of this recipe.

Tanya Eavenson's Southern Buttermilk Biscuits

Tanya Eavenson is an international bestselling and award-winning inspirational romance author. She enjoys spending time with her husband and their three children. Her favorite pastime is grabbing a cup of coffee, eating chocolate, and reading a good book. You can find her at her website
Tanya's Latest Book Release: The Rescue

Sometimes the path to freedom is found in an unexpected future.

Upon the death of her mother, Rosalind Standford’s life shatters, the pieces scattering to the wind when she is forced into a betrothal to a cunning banker. But when a telegram arrives announcing the man who captured her heart is on a train to Boston, Rosalind must hide her true feelings before the thin cord of her existence unravels the deadly secrets she keeps.

Cowboy Trent Easton returns to his roots in Boston society to find his childhood friend, the love of his heart. Instead he finds a broken woman engaged to a man close to her father’s age. Though she once rejected him, when Trent learns she’s in danger, he determines to do whatever it takes to keep her safe—even taking her to the altar in the black of night. But will his name and the remote wilds of his Texas ranch be enough to protect her? Or will freedom cost them their lives? But the book here:

Tanya's Recipe for Southern Buttermilk Biscuits

Several years ago I had mentioned to my husband that I wished I knew how to make homemade biscuits for The Rescue (My heroine has a difficult time making them.) The idea took hold, and it wasn’t long before we started making biscuits together. Here’s the recipe. Hope you enjoy!

2 cups of White Lily Self-Rising Flour
7 tablespoons unsalted butter, chilled in freezer and sliced into thin slices
Large pinch of sugar
1 teaspoon salt
¾ cup cold milk

Place unsalted butter in freezer. Preheat oven to 410 degrees. Line baking sheet with non-stick parchment paper. Whisk flour, salt, and sugar together in a large bowl. Add sliced butter into the flour mixture and blend together with a pastry cutter until mixture crumbles. Make a crater in the center of the flour mixture and add in ¾ cup of milk. Fold flour over milk until it becomes slightly sticky to the touch, but don’t stir or overwork the dough. Add flour to work surface and then add the dough. Flatten with palm into a rectangle, folding the dough like a tri-fold brochure. Repeat this step 2-3 times. Palm dough on a floured surface about ¾ inch thick and cut out biscuits with cookie cutters. Place on lined baking sheet. Bake 10-15 minutes until tops are golden brown.

Homemade Fettuccine with Truffle Butter

Here's a delicious recipe when you'd like to serve something special to your family. Wonderful served as the second course (Primi) in a traditional Italian meal.

1 recipe for Homemade Pasta

1/2 cup heavy cream
1/3 cup black truffle butter (see recipe below)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Prepare Fettuccine as directed in a pot of boiling water with 1 tablespoon kosher salt. Meanwhile, heat the cream in a large skillet over medium heat and stir until it simmers. Lower heat to a simmer and stir in the truffle butter and season with salt and pepper. Drain the pasta and add to the truffle cream. Stir in Parmesan and drizzle olive oil over the top. Serve hot in bowls and garnish with more Parmesan. Serves 4.

Truffle Butter:
1/3 cup butter, softened
1 1/2 teaspoons truffle pate (purchase here)
3/4 teaspoon minced garlic
Freshly ground black pepper

In a small bowl, combine butter, truffle pate, garlic. Season with black pepper. Spread on crackers or serve with pasta. 
Click here for a printable version of this recipe.

State Fair Corn Dogs


I've always loved eating corn dogs at the state fair and finally decided to try my hand at a homemade version. These are pretty good. Taste them and see for yourself. My family loved them.

1 cup yellow cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon dried chives
1 tablespoon baking powder
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1 1/4 cups buttermilk
1 egg, beaten
1 teaspoon prepared mustard
dash of black pepper
12-16 Oscar-Meyer Beef Franks
Oil for deep-fat frying

In a large bowl, mix cornmeal, flour, sugar, chives, baking powder, seasoned salt, and onion powder. Add buttermilk, egg, and mustard. Mix well. Pour mixture into a tall glass for dipping.

For best results, pat dry the franks with a paper towel to remove excess moisture from them. Coat franks with a thin layer of cornstarch to help batter stick to franks. Skewer hot dogs with wooden skewers. (We used bamboo skewers but they were a little long and somewhat flimsy.) Dip franks in mixture, using a twisting motion as you raise it up. Allow some batter to drip off. Place in a 375 degree preheated deep fryer or electric skillet and cook until golden brown on both sides (about 2 minutes on each side). Drain on paper towels. Dip in ketchup and/or mustard. Makes 12-16 corn dogs. Yum!
Click here for a printable version of this recipe.

Cookbook Preview ~ The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook, by Annie Gray

The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. 

Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set —a period of tremendous change and conflict, as well as culinary development.

With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes.

The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room.
From the upstairs menu:

  • Cornish Pasties
  • Sausage Rolls
  • Oysters au Gratin
  • Chicken Vol-au-Vents
  • Cucumber Soup
  • Soul a la Florentine
  • Salmon Mousse
  • Quail and Watercress
  • Charlotte Russe
From the downstairs menu:
  • Toad-in-the-Hole
  • Beef Stew with Dumplings
  • Steak and Kidney Pie
  • Cauliflower Cheese
  • Rice Pudding
  • Jam and Custard Tarts
  • Gingerbread Cake
  • Summer Pudding
With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end. Pre-order HERE.

Pork Loin in Tomato Sauce


Here's a yummy recipe to make for your family, and a great way to use fresh tomatoes. 

3 tablespoons canola oil
2 pounds pork tenderloin, cut into 1/2" chunks with fat left on
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup chopped onion
4 oz. can diced green chilis 
2 1/2 pounds ripe tomatoes, cored and diced with juices
Toasted corn tortillas
Refried Black Beans (Recipe HERE)
Sour cream

Heat oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with salt and pepper. Cook for 2-3 minutes, stirring to brown the meat. Add onion and cook until tender. Add chilis and tomatoes with juices. Mix well. Cover and reduce heat to low. Cook until meat is cooked through and tomatoes have cooked down to a mushy paste, about 60-90 minutes. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot. Serve with toasted corn tortillas, refried black beans, and sour cream.
Click here for a printable version of this recipe.