This recipe came with my husband. Did he carry it around? No, but to have my husband in my life means I must have this recipe. Thanks to my mother-in-law for allowing me the privilege of having both the recipe and my happy hubby!
The bakery in my hometown makes the most delicious maple bars! So of course I had to figure out how to make them myself. After several tries, I opted for doughnuts over bars simply because it was hard to get the insides of the bars cooked without burning the outsides. We also opted for a little healthier, half-wheat version of the dough that is light enough my kids weren’t sure it had wheat in it! The maple glaze was the tricky part. Several pounds of powdered sugar later I was finally satisfied. Now I can have a bit of heaven no matter where we live! –Mellyn
From Grace F.
A budding cook at the age of 10, Grace makes the best rice pudding I’ve ever tasted! She generously agreed to share her recipe. Thanks, Grace! We love this. –Mellyn
Broccoli and Cheese, they just go together. Warm and tempting this soup is just calling for a cool evening to be served. Continue reading
Out of apples one afternoon, we discovered that applesauce makes a yummy substitute. It’s somewhere between traditional apple crisp and an apple ice cream topping. –Mellyn
I love that Dehydrated Sweet Potatoes Dices are peeled and diced for me. It makes meals like this come together in just minutes! Continue reading
Warm bread or bisquist always add to the meal. This variation is easy to assemble and cleanup is a snap. These make ordinary soups turn into “Wow.” Continue reading
From Vivian E.
This sweet, creamy soup was a total surprise to me the first time I tried it! It’s delicious served as a soup, but it’s also tasty over rice. –Mellyn Continue reading
Chewy and sweet and easy to assemble. They are great for long trips or short car rides. I make up 2 or 3 batches at a time. I like to wrap them individually to make them more portable, but honestly about 1/2 of a batch is usually gobbled up too fast to wrap. Continue reading
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
Oh my! That’s the first thing I can think of to say about this dessert. You really have to taste it to believe it. It’s rich, tangy, delightfully sweet and refreshing — all at the same time! –Mellyn Continue reading
Dump cakes are among the easiest desserts on the planet…and this one is my favorite! –Mellyn
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
From Kristie Hansen
Kristie shared her original recipe with our family over 12 years ago, and we’ve been on a “roll” ever since! Light and delicious, these family favorites are a must at Easter, Christmas and every other special occasion during the year. Of course they had to be adapted for our food storage plan! This recipe is the real reason I store powdered eggs…and extra butter in the back of my fridge! –Mellyn Continue reading
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
–From Kristen K.
Perfect for picnics and potlucks, these peanut butter bars are sure to please! Kristen used to bring them to all of our big gatherings and whenever our family makes them now, we think of her.
I couldn’t resist playing with the recipe just a little. I had good results cutting back the sugar and replacing some of the butter with (surprise!) beans. With the sweet, creamy frosting on top, my family didn’t even notice! –Mellyn
I remember making Jell-O cookies as a kid. When I asked my mother for her recipe she said, “You know I remember making them, but I think we just made it up. I don’t think I ever had a recipe.” I love women who can do this. However, I am not one of them. I have to measure and calculate and write things down. It took me a couple batches (Yes, I did try a batch with beans), but I finally came up with what I feel is the closest to the cookies we made as kids. Enjoy! Continue reading
From Julie L.
- 4 cups flour
- 2 Tablespoons sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon soda
- 2/3 cup shortening
- 1 1/3 cups milk
- 1 Tablespoon vinegar
- ¼ cup butter
- 1/3 cup sugar
- ¾ cup raisins
- Mix the dry ingredients together.
- Cut the shortening into the dry mixture.
- Mix the vinegar and milk.
- Pour the milk and vinegar mixture into the dry mixture.
- Using a fork, mix until it is all the same consistency.
- Let it rest for 5 minutes.
- Lightly flour the surface where you are going to roll out the dough.
- Grease a jelly roll pan.
- Heat your oven to 375 degrees.
- On the floured surface, roll the dough into a rectangle about 11 X 14 inches.
- On the rectangle, spread butter and sugar. Dust with cinnamon and sprinkle with raisins. The ingredients in this part of the recipe are very forgiving. You can increase or decrease according to your preferences. For instance, Mellyn doesn’t like raisins so I make some of them without raisins for her.
- Starting with the long edge of the rectangle, roll it into a log shape.
- With a thin bladed knife, cut into about 1 inch rounds and place them on the greased jelly roll pan.
- Cook 12-15 minutes.
- Drizzle hot biscuits with glaze recipe below and serve warm!
- 2 c powdered sugar
- ¼ c water
- ½ tsp vanilla
- Dash of salt
- Mix all ingredients together.
From Julie L.
Oatmeal cake was my dad’s favorite — and after sampling it a few times in preparation for this post, my whole family understands why. You just can’t get a much richer dessert than this one! Try the frosting as an ice cream topping or just eat it by the spoonful. It’s pretty hard to resist. Talk about decadent! –Mellyn