These are some of my favorite muffins ever! With butter on top, the brown sugar in the muffins gives it almost a carmel taste. –Mellyn Continue reading
The odor of muffins, hot from the oven, is one of nicest morning smells in existence! Our family loves these, and we hope yours will, too! –Mellyn Continue reading
We ate some homemade Oreos at a family gathering that were so good! I wanted to make my own, but since most recipes call for a chocolate cake mix, I set out to make one from scratch. This is the result of all of our efforts! We think they’re well worth the effort! –Mellyn Continue reading
Adapted from a recipe by Julie L.
This is by far the best carrot cake in the world! It also bakes up beautifully as muffins and tastes delicious frosted…or not! –Mellyn Continue reading
I love making muffins on a cold morning. These warm up my kitchen and little tummies nicely. But getting out of bed extra early to prep them when my bed is so warm is not easy. I make them the night before instead. I follow all directions, pour the batter in the paper liners and everything. BUT I DO NOT BAKE! Instead I cover my metal baking pan with press and seal wrap and place it in the freezer. In the morning I pull out the muffins and set them on top of my oven while I preheat it. Then I bake! They taste fresh and warm. Occasionally a recipe needs an extra 2 minutes or so, but just test for doneness before removing from the oven. Continue reading
These easy pumpkin squares make a simple, sweet dessert. Continue reading
Yield: 3 dozen muffins
- 2 cups oatmeal, ground into flour
- 1/4 cup nonfat dry milk powder
- 1 cup sugar
- 1/2 cup brown sugar
- 3 cups whole wheat flour
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2/3 cup oil
- 2 cups water
- 1 15-ounce can pumpkin
- 2 cups blueberries (fresh, frozen, re-hydrated or 2 15-ounce cans that have been drained)
- Blend oatmeal.
- Combine milk, sugar, brown sugar, whole wheat flour, baking powder, salt, cinnamon.
- Add oil, water and pumpkin. Mix until well combined
- Stir in blueberries gently.
- Spoon into muffin cups.
- Bake at 400 degrees for 15 minutes.
From Kristie H.
We’ve been making this divine blueberry dish for breakfast since we first met Kristie and her family about 13 years ago. Undoubtedly, it’s our favorite blueberry recipe of all time! Thanks for sharing, Kristie! –Mellyn Continue reading
Grandma was a wonderful cook, and this basic dessert recipe is easy to adapt to whatever is in season! We use the same basic “formula” for rhubarb crunch and raspberry-apple crunch. Just increase the sugar if you’re using a sour fruit.–Mellyn
These are sweet enough to serve for breakfast, but simple enough to serve at dinner to round out any meal. Wonderful with honey or jam of your choice. Continue reading
I love sugar cookies, but I don’t always have the time to make them or the inclination to clean up the kitchen afterwards. These pretty, little cookies solve both problems — they’re fast to make and since they’re scooped, not rolled, they make less mess! –Mellyn Continue reading
Pancake mix is a life saver on busy mornings…or busy evenings, for that matter! This is my current favorite pancake mix. Keep it in the fridge for quick pancakes whenever you need something fast and delicious! –Mellyn Continue reading
Grandma Elva always had a crew to cook for, and she usually had little or no notice about the number of mouths she would be feeding each day. This never stopped her from whipping up delicious desserts to accompany any meal! Her Baked Raisin Pudding is a well-loved dish filled with raisins, sauce, and a whole lot of memories. Continue reading
My friend, Jane, made the most delicious cake that she would cut in half and fill with jam. This recipe was inspired by her! To me, the texture (due to the beans) is between regular cake and angel food cake. I think it’s especially delicious topped with a pudding-cream filling and fresh strawberries (in non-emergency times, of course) In emergencies we’ll just have to make due with jam and buttercream frosting! –Mellyn Continue reading
Jams, jellies and preserves — I like them all! I especially like their versatility. This week I’ll share with you some of our favorite main dishes that sport jam as a main ingredient, along with some of our comfort-food favorites! –Mellyn
From Grace B.
When I was engaged, some friends threw a “Kitchen” Shower for me. Each person who came, brought an item to use in the kitchen, along with a favorite recipe. These recipes have been among my favorites over the years. Tried and true, they helped make my first attempts in the kitchen successful. My family loves Grace’s favorite muffins, and they’re just as good for dinner as they are for breakfast! Grace says you can make these muffins plain or hide jam in the middle for a sweet surprise. I often leave the jam on top because it looks so pretty…and because I’m lazy! Thanks for sharing your favorite muffins, Grace! –Mellyn
Yield: 12 muffins
- 2 tablespoons egg powder or 1 fresh egg
- 3 tablespoons water — omit if using fresh eggs
- 1/2 cup water — If using fresh milk, omit and use 1/2 cup milk instead
- 1/4 cup oil
- 1 1/2 cups flour
- 1 1/2 tablespoons nonfat dry milk powder –omit if using fresh milk
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6-12 teaspoons jelly or jam
- Heat oven to 400 degrees.
- Prepare 12 medium muffin cups.
- Whisk egg powder into water or beat egg; stir in remaining liquid ingredients.
- Mix in dry ingredients just until flour is moistened. Batter should be lumpy.
- Fill muffin cups 2/3 full.
- Bake 15-20 minutes or until golden brown. Immediately remove from pan.
- For surprise muffins, drop 1 teaspoon of jelly or jam into each one before baking! (I use about 1/2 teaspoon.)
Sometimes cookies are just necessary. And I love these because I feel like they do have some redeeming qualities — beans and whole grains — along with enough sweet to satisfy my cravings! –Mellyn Continue reading
This is an old time family favorite made simple with the use of freeze-dried meats and veggies. This answers the question: “Honey, what are you going to do with all those #10 cans?”
Original recipe courtesy of Grandma C.
Cornmeal and molasses make this little muffin hearty and sweet. The flavors remind me of my days in the south and my sweet visiting teaching sister. These are staple ingredients for her! Continue reading