These muffins are a wonderful fall treat. My mom was given this recipe years ago when she spent the day with her cousin Kathy. They made a few muffin recipes and other fun fall treats. This is probably my favorite. Not only do these freeze well, they are also good for a few days after baking and toast nicely.
You can use all purpose flour, but these are also great as a 50/50 mix with AP flour and 50% white whole wheat. We rarely use the full amount of sugar. They are good with or without the steusel. If you chose not to add the streusel, they are even less sweet, which is a nice change sometimes.
If you prefer to make a loaf of bread, pour into a greased and lightly floured pan and bake for about an hour.
I am not exactly sure when I was given this recipe, but I know it is from my mom. These muffins are a great when you went apple picking and picked a lot more apples than you thought.
This is Grandma Mable’s recipe that she sent to Uncle Tim with some modifications and comments that he and Oma made. While the recipe calls for an angel food cake pan, Uncle Tim only remembers Grandma making in loaf pans. So, that is the way I will make it too 🙂
Instead of using candy fruitcake mix, mix and match your favorite combination of dried fruits; such as apricots, cranberries, currants, golden raisins, candied ginger, orange peel and a few candied cherries.
Aunt Bonnie made us these cookies for the first time nine years ago. She told us that “if you break them into three pieces without talking, your wish comes true”. It has never been proven, since my kids can’t stop talking long enough to break a cookie into three pieces 🙂
This is probably one of our top five recipes that require a lot of time. However, most of the time is “waiting”.
Allan prefers muesli to granola. I enjoy muesli, but I like the crunch of granola. So, when I discovered dehydrating granola, instead of baking it, we tried it. It is a favorite, and I make it when I have the extra time.
I use raw nuts in this recipe because I soak them and then dehydrate for a different taste to the nuts. I have also learned that soaking and dehydrated seeds are often recommended because of health benefits. If you are interested in learning more, a lot of research can be done online. I would recommend dehydrating as much as your machine will hold at one time to save on time later.
Be creative when personalizing this recipes. Macadamia and hazelnuts are good nuts to add. Cocoa nibs and dried tart cherries are great additions. Use more oats and less nuts if desired. If you want to use less maple syrup, increase amount of raisin “slurry”. If you prefer to bake this, see notes. This is a very adaptable recipe.
This is a moist, light chocolate cake. It is simple to make and tastes great plain or with whipped cream on top. While we usually serve it for dessert, the kids often ask for it for breakfast also.
The zucchini is well hidden in the cake and is a great way to use up some extra zucchini from your garden. We have been enjoying this recipe since Mom M. discovered it 2012.
This is similar to instant oatmeal packets you can buy at the store. It is also very customizable. Start with the basic oatmeal and then adjust or substitute other ingredients to make your own personal mix.
Oma gave this recipe to Mark many years ago after she made them for Easter dinner and he really enjoyed them and wanted to make more. Her original recipe did not call for most of the spices, but we prefer them with it.
This is a simple, dairy and gluten free biscuit from my friend Mari G. The biscuit does not contain eggs, but adding a hard boiled egg and fruit is a simple way to make an easy picnic lunch.
When we were overseas, we could not find graham crackers. We found a lot of other really good cookies and crackers, but sometimes I just wanted a graham cracker to dunk in milk or a good base for a s’more.
Cutting into long thin rectangles, and then baking the crackers until crisp, we often used these for when the children were teething. As they grew older, we cut them into small animal shapes for “animal crackers”. They also enjoyed these cut into large hearts and stars with shaped cut out from the middle.
The recipe makes a lot, but if stored in a cool dry place, they last for weeks. Unless your family enjoys them as much as mine, then the crackers only last a short while.
