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Apple Oatmeal Cookies

By Lila Hector

Article from the week of October 6, 2025

Apple season is here and these cookies are the perfect snack or desert. They are the fall equivalent of oatmeal raisin cookies but better. With cinnamon, nuts and apples, it's like dunking an oatmeal cookie in hot apple cider. You can enjoy them warm from the oven for the perfect cozy treat.

Apple Oatmeal Cookies

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 36

Yield: 3 dozen

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¾ cup white sugar

½ cup butter or shortening

2 large eggs

1 cup chopped walnuts

1 cup rolled oats

1 cup diced apple without peel

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
Beat together sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in flour mixture until well blended. Fold in walnuts, oats, and apple until combined. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
Bake cookies in the preheated oven until the edgesuntil edges are golden, 12 to 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

https://www.allrecipes.com/recipe/9636/apple-oatmeal-cookies-i/

Pumpkin Bread Recipe

By Lila Hector

Article from the week of September 29, 2025

Now that Fall is officially here, the perfect way to celebrate is with a piping hot cup of apple cider and a slice of sweet pumpkin bread. Curled up in a chair with a fuzzy blanket engulfing you as the rain pours down. And here is the perfect recipe for you! This student tested and approved pumpkin bread is the perfect mix between the sweet pumpkin and flavorful spices. It's guaranteed to brighten your day and put you into the fall mood.

Recipe:

Pumpkin Bread

Servings: Makes 2 loaves

Prep Time: 20 Minutes

Cook Time: 65 Minutes

Total Time: 1 Hour 30 Minutes

Ingredients:

2 cups all-purpose flour, spooned into

measuring cup and leveled-off

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1½ sticks (¾ cup) unsalted butter,

softened

2 cups sugar

2 large eggs

1 (15-oz) can 100% pure pumpkin

Instructions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

4. Add the flour mixture and mix on low speed until combined.

5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

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