The pictures are pretty self explanatory.
Notes: Sayuri invited me to her church for an udon making event.
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- ½ cup sugar
- 1½ teaspoons cinnamon
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 15-oz. can pumpkin puree
- 1½ cups yoghurt
- 1 pie crust

Directions:

1. In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves. Mix well.

2. In a large mixing bowl, beat eggs with an electric mixer for about 3 minutes or until pale. Add pumpkin puree and spice mixture and mix well. Add yoghurt and mix until well combined.

3. Pour batter into pie crust. Bake pie at 425° F for 15 minutes, then lower temperature to 350°F and continue baking for 40 to 45 minutes, until pie is set in the center. Transfer to a wire rack and cool completely.

Notes: Made my own pie crust!


Adapted from: Mountain High's Pumpkin Yoghurt Pie
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- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoon milk
- 2 cups sugar
- 2 eggs, beaten
- 1/2 teaspoon vanilla
- 2 cups apples - peeled, cored, and coarsely chopped
- raisins

Directions:

1. In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside.

2. In large mixing bowl, place oil, milk, sugar, eggs, vanilla and apples. Stir into flour mixture. Stir the raisins in last.

3. Divided mixture between two greased 8-in. x 4-in. bread pans.

4. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Notes: I ended up with 4 cups of apples. I really wanted to use it all. I cut the second two cups very small. Then I microwaved it and mashed it up and added it to the batter. I was able to put in twice the amount of apples (healthier?) and it didn't even taste different!


Adapted from: All Recipe's Apple Bread
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- 1 1/2 cup okonomiyaki flour
- 1 1/4 cup water
- 1 egg
- 1/4 of a cabbage


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- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoon milk
- 2 cups sugar
- 2 eggs, beaten
- 1/2 teaspoon vanilla
- 2 cups apples - peeled, cored, and coarsely chopped
- raisins

Directions:

1. In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside.

2. In large mixing bowl, place oil, milk, sugar, eggs, vanilla and apples. Stir into flour mixture. Stir the raisins in last.

3. Divided mixture between two greased 8-in. x 4-in. bread pans.

4. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Notes: The bread tastes SO much better after a few days. The spices really sink in and the raisins get sweeter.

Adapted from: All Recipe's Apple Bread
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- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoon milk
- 2 cups sugar
- 2 eggs, beaten
- 1/2 teaspoon vanilla
- 2 cups apples - peeled, cored, and coarsely chopped

Directions:

1. In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside.

2. In large mixing bowl, place oil, milk, sugar, eggs, vanilla and apples. Stir into flour mixture.

3. Divided mixture between two greased 8-in. x 4-in. bread pans.

4. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Adapted from: All Recipe's Apple Bread
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Notes: It looks like a big bow, but it's supposed to be H for Heidi!
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Notes: I mixed in some leftover chocolate batter. Along with artificial lighting, the pancake looks like cardboard. It tasted really good though!

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Notes: The trick is to make the inside batter thicker than the outside.
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- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.


Adapted from: All Recipe's Shortbread Cookies II
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- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.


Notes: I used a cookie cutter with a removable top that's imprinted with a design.

Adapted from: All Recipe's Shortbread Cookies II
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Filling
- 1 pre-baked pie crust
- 1 package cream cheese, at room temperature
- 1/4 cup granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract

Apples
- 1/4 cup granulated white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 apple, sliced

Directions:

1. Slice apples and season. Arrange in pie crust.

2. Beat cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth.

3. Pour mixture evenly around apples.

4. Bake at 450 F for 10 minutes. Reduce heat to 400 F. Bake for 25-30 minutes until golden brown and filling is almost set. Remove from oven and cool. Sprinkle with confectioners sugar and serve at room temperature.


Notes: The tart pan I had was relatively small so I halved the recipe for the filling. I took the picture under the kitchen light and the tart looks really brown and burnt but it's actually not!

Adapted from: Joy of Baking's Apple Tart
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- 1 1/2 cups all-purpose flour
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons milk

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Combine all ingredients. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.

3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in pie recipe.


Adapted from: All Recipe's Easy Pie Crust
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