Chocolate Chip Oatmeal Cookies

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

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Maple Doughnuts

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

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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.

 

Blueberry Sweet Rolls

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

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