Red Velvet Cupcakes

from the kitchen of Ann Marie

2 1/4 cups flour
 1/2 cup unsweetened cocoa powder
 1 teaspoon baking soda
 1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
 4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
 1 teaspoon red food coloring
 4 teaspoons Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting

Pumpkin Roll

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill

Holiday Hot Chocolate

from the kitchen of Ann-Marie

1 C sugar
1/3 C Hersey's unsweetened cocoa
1/8 tsp salt
1C water
5 1/2 C milk
1 (12 oz) Can evaporated milk or 1 1/2 C cream
1 TBSP vanilla

In sauce pan combine sugar, cocoa, and salt: add water. Cook and stir over medium heat until mixture boils. Boil and stir 2 min. Stir in milk and evaporated milk or cream and heat. DO NOT BOIL. Remove from heat and add vanilla. Pour in a thermos for easy serving. Makes 8 servings.

Sausage Crepes

from the kitchen of Ann-Marie

12-15 crepes
1lb Sausage
8oz Cream Cheese
1 bunch or green onions
chedder cheese

Brown the sausage, mix in the cream cheese, green onions and how ever much chedder chhese that you want. Fill the crepes, roll and place in a baking dish. Heat on 325 until heated through. Enjoy!!!