Recipe Type: Desserts

1. Preheat oven to 325 degrees. Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating until light and fluffy.
2. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour, apple pie spice, baking powder and salt. Add flour mixture to butter mixture, alternating with apple cider and mixing on low speed after each addition. Stir in apple butter and vanilla.
4. Butter or spray a 12-cup mini Bundt pan with nonstick cooking spray. Pour batter into mold. Recipe makes 24 mini Bundt cakes, so you will make one batch, cool the pan and repeat.
5. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes, then remove from pan to rack, and cool completely. Drizzle Buttermilk Glaze on cooled cakes.
6. Buttermilk Glaze Instructions
   In a heavy saucepan over medium-high heat, add sugar, apple butter, baking soda, buttermilk, butter and corn syrup, stirring and bringing to a boil.
7. Remove from heat, and stir in vanilla.

1. Line a muffin tin with paper muffin liners. Spray lightly with nonstick cooking spray.
2. In a small bowl, combine the butter and graham cracker crumbs. Press into the bottom of the muffin liners.
3. In a medium bowl, beat the cream cheese, sugar and vanilla until smooth. Add the egg, beating on low speed until combined. Spoon mixture into the muffin cups.
4. Bake at 350 degrees for about 12-15 minutes or until centers of cheesecakes are set. Cool for 10 minutes, then remove from pan and let cool completely. Refrigerate 1 hour or more. Top each cheesecake with ÔøΩ tsp jam. A fresh fruit garnish makes these a springtime favorite!

1. Preheat oven to 325 degrees. Combine brown sugar and ÔøΩ cup butter in a saucepan, cooking over low heat until butter melts and butter and sugar are combined. Pour in a 9-inch round nonstick cake pan, spreading to coat bottom of pan. Pour maple syrup over sugar mixture, and sprinkle with pecans. Place banana slices in a circular pattern, overlapping slightly if needed to cover bottom.
2. Blend together sugar and remaining 6 tbsps butter until fluffy in a large mixing bowl. Add egg and vanilla, beating until well blended.
3. Combine flour, baking powder, cinnamon and salt. Gradually add flour mixture to butter mixture, alternating with milk, and beginning and ending with flour mixture.
4. Spoon batter over bananas. Bake cake for 55 minutes or until a toothpick inserted in center comes out clean.
5. Run a knife around edge of pan to loosen. Cool in pan on a wire rack for 20 minutes. Invert cake onto a serving platter.

1. Spray the inside of two 6 count extra large muffin tins or eight 4″ ramekins. Place ingredients for the topping
2. 1 cup water, brown sugar and cocoa powder – in a small saucepan over medium heat. Stir until the sugar dissolves, about 3 minutes. Set aside.
3. Place the tow brownie mixes, peanut butter, butter, eggs and 1/4 cup water in a large bowl, and stir until well combined. Fold in the chocolate chips. Spoon patter into prepared molds, and spread it evenly on the bottom. 
4. Note: Do not fill them over half way from the top. – Spoon 2 “muffin tins” 
5. 3 “ramekins” tbsp of the brown sugar topping over the batter in each mold. Place in 300 F oven for 20 minutes, use a spatula or spoon to spread any remaining liquid evenly over the pudding. Turn heat to 250 and continue cooking for an additional 15 minutes.

1. Preheat oven to 375 degrees. In a medium saucepan, add peanut butter, water and butter, and bring to a boil. Remove from heat. 
2. In a large mixing bowl, add sugar, brown sugar, flour, salt, and baking soda, and mix well. Add peanut butter mixture to flour mixture, and mix well. Let batter cool a little while you add cupcake liners to muffin pan. Then add buttermilk, eggs and vanilla to batter; mix well. Fill each cupcake liner one-third of the way full with batter and bake for 15 minutes at 375 degrees. Cool completely.

1. In a saucepan over medium heat, combine sugar, evaporated milk, corn syrup and butter. Bring mixture to a rolling boil; boil 3 minutes. Remove from heat; add nuts, and then vanilla. Beat 3 to 4 minutes by hand; drop by spoonful onto waxed or parchment paper.
2. Makes approximately 3 dozen, depending on size of candy. Enjoy!

1. Pecan Pie Cupcakes:
   Defrost pie, according to package directions. Preheat oven to 350 degrees.
2. In a medium bowl, combine flour, baking powder and salt. Set aside.
3. With a mixer combine butter and sugar. Mix on low speed until combined, and then beat on medium speed until light and fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla, milk and sour cream, mixing until combined. Slowly add flour mixture, turning the mixer on low speed between each addition of flour. Once the flour is incorporated, turn up the mixer to medium speed and beat for 2 minutes until thoroughly mixed.
4. Fill 24 muffin cups with muffin liners or spray muffin cups with nonstick spray. If using muffin liners, still spray with nonstick spray, so the cupcakes will come out easily. Fill each muffin cup 2/3 full with batter.
5. Cut half the pecan pie and place on a cutting board. Chop pie into small pieces. The remaining half pie is yours to eat!
6. Scoop one tablespoon of chopped pecan pie into the center of each muffin cup, pushing it down into the batter.
7. Bake for 20 minutes or until done.
8. Maple Buttercream Frosting:
   With a mixer, combine butter and powdered sugar, starting mixer on low and then increasing speed as the sugar is blended.
9. Add syrup, vanilla and liqueur, mixing on low speed until combined. Add cream until you reach desired consistency.

1. Melt chocolate pieces in syrup over a double boiler on low heat. Add liqueur and the vanilla extract, and heat until shiny and smooth.
2. Spoon over thawed or baked Field’s Pecan Pie. Top with whipped cream.

1. Place 12 cups fully popped popcorn into a large mixing bowl. 
2. Melt butter in a medium-sized saucepan over low heat. Add the marshmallows, vanilla and salt stirring until completely melted. Pour over the popcorn and stir until evenly coated. Form popcorn cupcakes into a cupcake mold and insert a 6-inch long skewer into each of them. You will need to work quickly before the marshmallow mixture sets. 
3. Melt the caramels in the microwave, stirring every 10 seconds until you have a smooth sauce-like consistency. Dip the base of each of the popcorn cupcakes into the caramel, then dip into the chopped pecans.
4. Heat the chocolate and heavy cream in the microwave, stirring every 10 seconds until it is smooth in texture and pourable. Drizzle over the popcorn cupcakes and garnish with festive sprinkles.

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

Beat the cream cheese until smooth. Add granulated sugar and honey, beating until creamy.

Add eggs, one at a time, then oil and pumpkin. Mix until fully combined. Add sour cream, milk and vanilla.

Add dry ingredients to the wet and mix just until the batter is smooth.

Divide batter evenly among the 12 cups. Bake 21-25 minutes or until a toothpick comes out clean and the centers do not jiggle. Cool completely.

Make the frosting by beating cream cheese and butter until smooth. Add powdered sugar, vanilla and salt. Beat until fluffy, about 2 minutes. Frost the cooled cupcakes and dust with pumpkin spice or cinnamon.