Grandma’s Applesauce Cake

From the recipes of Grandma L.

Grandpa loved applesauce cake, and I remember Grandma serving it for all of his birthday dinners. I was trying to remember why this is such a vivid memory, and then it dawned on me — I don’t think I ever ate applesauce cake on Grandpa’s birthday because I hate raisins! At my house, it’ll be served raisinless…or maybe with nuts and chocolate chips?! –Mellyn

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Pumpkin Cranberry Muffins

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

Blueberry Pumpkin Muffins

These egg-free muffins are packed with nutrition and delicious to the taste. It can’t get much better than this!–Mellyn :)

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)
  1. Blend oatmeal.
  2. Combine milk, sugar, brown sugar, whole wheat flour, baking powder, salt, cinnamon.
  3. Add oil, water and pumpkin. Mix until well combined
  4. Stir in blueberries gently.
  5. Spoon into muffin cups.
  6. Bake at 400 degrees for 15 minutes.

 

Morning Muffins

It took me a long time to think of a name for these babies. I love them because they add carrots (and Vitamin A) into my food storage. The kids helped me with finding a name. We went from “Two Fuits and a Veggie,” to “Can I just have another?” Okay, the latter was not really a name suggestion, but an uninterested child. We finally picked one and decided as long as the muffin is good, who cares what the name is? Continue reading

Cinnamon Raisin Biscuits

From Julie L.

If you find yourself in the mood for cinnamon rolls, but without the time for a yeast dough, try these baking powder biscuits for a delicious alternative. –MellynYield 18-20 biscuits

Biscuits:

 

  • 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
  • cinnamon
  1. Mix the dry ingredients together.
  2. Cut the shortening into the dry mixture.
  3. Mix the vinegar and milk.
  4. Pour the milk and vinegar mixture into the dry mixture.
  5. Using a fork, mix until it is all the same consistency.
  6. Let it rest for 5 minutes.
  7. Lightly flour the surface where you are going to roll out the dough.
  8. Grease a jelly roll pan.
  9. Heat your oven to 375 degrees.
  10. On the floured surface, roll the dough into a rectangle about 11 X 14 inches.
  11. 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.
  12. Starting with the long edge of the rectangle, roll it into a log shape.
  13. With a thin bladed knife, cut into about 1 inch rounds and place them on the greased jelly roll pan.
  14. Cook 12-15 minutes.
  15. Drizzle hot biscuits with glaze recipe below and serve warm!
Glaze:
  • 2 c powdered sugar
  • ¼ c water
  • ½ tsp vanilla
  • Dash of salt
  1. Mix all ingredients together.

 

Dad’s Oatmeal Cake

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

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Breakfast in a Jar

These began in my kitchen one day when I realized my mornings were too crazy. I decided to plan ahead and made up several jars of pre-measured ingredients for our morning oatmeal. Then in the morning I just bring my water to a boil and pour in the rest! It makes breakfast so easy I can do it with a baby in my arms, and one hanging hungrily on each leg too!
Weeks later I discovered that if I made pretty layers in my jars, they make a great gift for a new mommy or someone not feeling well. I used to just take dinner to families in need. Now I can add breakfast! Continue reading