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
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Category Archives: Cinnamon
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
Applesauce Crisp
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
Turkey with Maple Sweet Potatoes
I love that Dehydrated Sweet Potatoes Dices are peeled and diced for me. It makes meals like this come together in just minutes!
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Moroccan Skillet Chicken
–From Robin T.
This is one of the first meals our family ate at Robin’s house. She served it with mashed potatoes and toasted Italian bread. I think we all had seconds! –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.
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Pumpkin Cranberry Bars
These easy pumpkin squares make a simple, sweet dessert.
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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)
- 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.
Blueberry Buckle
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 
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Fruit Cocktail Squares
No BUTTER or BEANS! These little babies cook up moist without them. The secret? The fruit cocktail. It does all the moist fluffing we need.
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Zucchini & Fruit Muffins
Colorful and sweet. Muffins are always welcome at my breakfast table, though they never get to stay there long.
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Raisin Thumb-Print Cookies
Grandma C’s specialty!
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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?
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Cornbread Waffles
These waffles are sweet and corny? No, not corny like a bad joke, but corny from the cornmeal. It adds a flavor that I just don’t know how else to describe. What I do know is this: My 1 year old can’t get enough of them.
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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. –Mellyn
Yield 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
- 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!
Glaze:
- 2 c powdered sugar
- ¼ c water
- ½ tsp vanilla
- Dash of salt
- 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
Grandmother’s Fruit Cobbler
From Julie L.
This easy fruit cobbler is a terrific ending to any meal! Try it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Yum! –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!
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Ginger Graham Pear Bake
These pears remind me of the fall baking season all year long! The butter powder makes them quick, easy, and always an option.
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Continue reading Soft Ginger Snaps
Soft and Snappy? Yes. These cookies are very soft, yet they have a snap in the ginger flavor that really pleases. I use butter AND white flour in these cookies. If I am going to take the time to make cookies I want them to taste great!
