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
Delicious and sweet, you can’t beat the flavor of oatmeal wheat bread! –Mellyn Continue reading
From Julie L.
We grew up eating these delicious oatmeal cookies! Now I prefer to skip the shortening and use beans instead –it makes me feel like I’m eating health food! I usually double the batch and freeze the extras for cookies on demand. It makes the texture less crunchy and more chewy. So good! –Mellyn
I’m a HUGE fan of cold cereal, but over the last couple of years I’ve been working on reducing the junk in our diet. I’ve been playing around with granola for awhile now –trying to find a recipe that fills the void I feel when we have no cold cereal in the house. This one is my current favorite…subject to change next week when I make a new batch! –Mellyn
From Sharon C.
Sharon makes these delicious granola bars with applesauce instead of oil — making them a healthy and delicious snack. She says she may try adding some peanut butter in the future, as well! The options are endless! –Mellyn 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
As you’ve learned from several of my previous posts — I HATE to roll out pie crust! As a result, this crust that presses right into the pan is one of my favorites! –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
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.
I adore bread — whether it’s a honey wheat loaf, garlic breadsticks or doughnuts. But even in the bread category, I have my favorites – and sweet rolls definitely top the list. These blueberry rolls are mildly sweet without being overpowering. Soft and delicious, they satisfy my need for comfort food every time! –Mellyn
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
The use of butter powder and egg powder in these rolls make them come together quickly. Oatmeal and wheat flours give them unique texture and flavor. Continue reading
Adapted from a recipe by Julia L.
Oatmeal is so nutritious and good for you at breakfast time, but some days I just crave cold cereal –that’s when it’s granola to the rescue! Over the last few years, we’ve dramatically cut back on cold cereal, replacing it in large part with…drum roll, please…granola. We have 2 favorite flavors. This first one is similar to what my mom used to make when I was a kid and has a nutty, coconut-y flavor.–Mellyn
From Julie L.
These are some of my all-time favorite muffins! I like to double or even triple the batter. It’ll keep for several days in the refrigerator in an airtight container. Don’t stir it after storing –just pour and use. We like them for breakfast with butter and jam or as a side with corn chowder for dinner. The kids also eat them for snacks. Good eats! –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
Peanut Butter — crunchy or creamy –it’s one of my favorite things! Whether we’re eating it by the spoonful, slathering it on our sandwiches or enjoying it in a main dish or dessert, we just can’t seem to get enough. This week I’ll share a smattering of our favorite standbys, in addition to some new recipes we came up with especially for peanut butter week!
Ooey gooey chocolately…that’s how I’d describe this bar cookie! It’s kind of a cross between a granola bar and a no-bake cookie. –Mellyn Continue reading
The smell of warm garlic bread is one of life’s beautiful treasures. Our family simply can’t get enough of these!–Mellyn