1/2 cup butter
1 cup brown sugar
3/4 cups flour
3/4 cups oats
2 tsp cinnamon
5-6 medium apples, peeled, cored and sliced
Suggestions:
Serve this hot out of the oven with vanilla ice cream or milk.
Crust:
1/3 cup margarine
1/3 cup sugar
½ tsp salt
1 cup flour
Filling:
1 (8 ounce) pkg cream cheese
1/3 cup sugar
½ tsp vanilla
1 egg
Topping:
4 cups sliced apples
3 Tbsp water
1 tsp cinnamon
Crumble:
3 Tbsp butter
1/3 cup flour
1/3 cup sugar
¼ cup sliced almonds
Makes two dozen.
3 cups flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
¼ tsp baking powder
3 eggs
2 cups sugar
3 tsp vanilla
1 cup oil
3 cups grated zucchini
½ cup walnuts or pecans (optional)
Suggestion:
For chocolate zucchini muffins, add ½ cup cocoa to the dry ingredients in step 1.
Crepes:
1 ½ cups milk
3 eggs
1 cup flour
1 Tbsp oil
4 tsp butter
Crepe Filling:
Apples, peeled/sliced (about five)
Butter (2 Tbsp.)
Sugar (to taste)
Cinnamon (to taste)
Vanilla yogurt
Grated cheddar cheese
Makes about 10 crepes.
½ cup vegetable oil
1 cup sugar* (original recipe had 2 cups)
2 eggs
1 cup carrots, grated
1 orange, peeled, then grated
2 cups whole wheat flour (can substitute all purpose)
½ tsp baking soda
2 tsp baking powder
1 tsp salt
½ cup walnuts or pecans (optional)
* For a sugar-free option, you can replace the sugar with 1 cup of honey, or 2 cups of pureed dates.
If you have a food processor, just grate the carrots in there, and then puree the orange afterwards to save on dishes.
1 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp ground allspice
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup canned pumpkin puree (not pie filling)
3/4 cup packed brown sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla
1/3 cup water (approx.), divided
1/2 cup chopped pecans or walnuts
1. In a small bowl, combine all-purpose flour, whole wheat flour, allspice, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
2. In a large bowl, whisk together pumpkin, brown sugar oil. Whisk in eggs, vanilla and half of the water. Fold in flour mixture (do not overmix). If batter is too thick, stir in the remaining water, a little at a time. Fold in pecans.
3. Spoon batter into a lined muffin tin.
4. Bake at 350 for 25 minutes or until top is firm to the touch and a tester comes out clean. Makes 12 muffins.
12 English muffins
12 eggs
12 slices bacon (or bacon rounds), cooked
12 slices cheese (I prefer regular cheese, but you can use processed, or just leave the cheese off)
1. Grease a muffin tin with butter or bacon fat. Crack
one egg into each muffin cup. Break the yoke with a fork. Bake eggs at 350 for 20-25 minutes, until set.
2. While the eggs bake, slice the English muffins in half.
3. Toast the muffins under broil for 2-4 minutes. (This step is optional.)
4. Lay out all the muffins on the counter. On each one, add a slice of bacon, an egg, and the cheese. Put the top on the muffin. Wrap in tin foil or saran wrap.
5. These can be stored in the fridge if you’re eating them within a couple days. Otherwise, freeze them.
6. To reheat (thawed) muffins, remove wrapping, wrap in a paper towel, and microwave on 50% heat for one minute.
2 (19 oz) cans lentils
1 (10 oz) can corn
1 (pint) container cherry tomatoes, cut in quarters
1 ½ cups feta
4-6 green onions, chopped
4 cloves garlic, minced
½ cup parsley, chopped
1 tsp dried oregano
½ tsp cumin
Juice of 2 lemons
5 Tbsp olive oil
1 tsp oil (for frying)
1 small onion, diced small
2 garlic cloves, diced small
1 lb lean ground beef
1 egg
2 tps Dijon mustard
1 tsp Montreal steak spice
½ tsp Worcestershire sauce
If you’re making these ahead, they can be refrigerated for up to six hours. Or layer them between waxed paper in an airtight contain and freeze. They can be cooked from frozen.
1 Tbsp salt
2 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp paprika
¾ Tbsp garlic powder
½ tsp onion powder
½ tsp mustard powder
1 tsp cumin
½ tsp cayenne pepper
historyinthebaking 