As we enter into fall, my cooking styles seem to change. I start thinking of warm soups, stews, pumpkin recipes and such. Here are a few of our family favorites to add to your recipe collection.

Applesauce Cookies

1 quart applesauce (or other fruit sauce or cooked squash)
1/2 cup oil
2/3 cup honey or maple syrup
3 cups flour - at least 1/2 should be whole wheat

Mix all ingredients together. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for about 10 minutes. Watch closely, and remove from oven when edges are browned. Cool on wire racks.

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Cranberry Dessert

1 20-ounce can crushed pineapple, drained thoroughly
1 apple, peeled and chopped
3 cups cranberries, chopped
2 cups small curd cottage cheese
2/3 cup granulated sugar
1/2 cup pecans, chopped
16 ounces whipped topping, thawed

Combine all ingredients and mix just until blended; don’t beat. This is best when made the day before serving. Keep refrigerated. Don’t save cranberries just for Thanksgiving. This is refreshing anytime!

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Fruit Cobbler

This is a very versatile cobbler. You can use home canned fruits, store-bought canned fruits, applesauce, fresh or frozen fruits. It's very forgiving and always delicious. Serve warm or cool with some cream poured on top, whipped topping, or ice cream. I'm sure your family will love it however you choose to personalize it.

1/2 cup butter
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup milk
2-1/2 cups fresh sliced peaches - or any other fruit as mentioned above
1/3 cup sugar

Preheat oven to 350 degrees.

In the oven, melt the butter in a shallow, 2-quart baking dish. In a mixing
bowl, combine the flour, baking powder, salt, sugar, and milk. Spoon as evenly as possible over the melted butter. Don't stir.

Combine the peaches and sugar, and spoon evenly over the batter; don't stir in.

Bake for 40 to 45 minutes. Cool 5 to 10 minutes before serving.

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Instant Cocoa Mix

Here's a great recipe to make up and keep in a tightly sealed container. It comes in very handy. You can add more marshmallows or none at all.

9-1/3 cup powdered milk
4 cups powdered sugar
1-3/4 cups cocoa powder
1-3/4 cups powdered non-dairy creamer (6-ounce jar)
1 tablespoon salt
1 cup miniature marshmallows (optional)

Mix all together very well and store in an airtight container.

To prepare, put 1/3 cup of the mix per mug and add hot (not boiling) water or hot milk. *Hint - keep a 1/3 cup measuring cup in the container.

For moms—Add a dash of cinnamon? Add a 1/4 teaspoon of vanilla? Mix with a 1/2 cup of coffee?