the world according to Gorp (cookies)

School's out. It's been raining. A lot. I haven't spent much time in the kitchen lately - not as much as I normally do. And life has been so busy that I haven't had much time to document the recipes I have created. I will try to be better about this this summer. We've done a little baking, though. Last week I decided to add some Gorp (also known as Trail Mix) to a batch of oatmeal raisin cookies. I purchased an enormous container at the grocery store. It wasn't a fancy brand and the entire container cost me about $10. The mix contained peanuts, m&m like candies, peanut butter chips, chocolate chips, raisins and dried pineapple. (I wondered about that last ingredient, but it works well with the rest of the mix!)

I made my favorite oatmeal cookie recipe and added about 3 cups of the trail mix. I had to bake them a little longer than my original recipe requested as they were so chock full. They were delicious and a perfect mid morning or mid afternoon pick me up treat!

Click here for my favorite oatmeal cookie recipe. Leave out the fillers and replace with the trail mix!

Glorious Morning Muffins

I've finally figured out what works for us in the mornings. It's only taken 9 years! If you have kids you understands. Mornings are H.E.L.L! No one can ever get it together on time. Getting up is a struggle for one, getting everything together in a timely manner is a struggle for another... getting dressed is something that the third child absolutely does NOT want to do. I have decided to see what would happen if I let them sleep in. Instead of getting the kids up at 7:00 I get them up at 7:30. We leave the house anywhere between 8:00 and 8:15. I have found this way they are very much more efficient with their time. When they got up at 7:00 it was as though there was too much time on their hands and too much dawdling and we were constantly racing the clock. The most time consuming event is breakfast. One doesn't want much... one wants nothing... the other has no idea what she wants. Everyone loves muffins, right? Sometimes I bake them the night before and pop them into the oven to warm for a half hour, and sometimes I make the batter at night and leave the baking until the morning. Breakfast to go... and my version of fast food is healthy. I use local or cage-free eggs, lighter ingredients (milk, sour cream, etc) and pack them with fruit! When I can, I substitute half of the flour for wheat flour. But there are some muffins that simply taste best with regular unbleached flour.

Ingredients:
2 eggs
1/3 cup canola oil
3/4 or less cup sugar
3/4 cup light sour cream
1 tsp baking soda
1 cup unbleached flour
1 cup whole wheat flour
2 large carrots, peeled and shredded
1 zucchini, shredded
1 cup raisins
1 cup dried cranberries

Directions
Preheat oven 325

In a large mixing bowl beat together eggs and sugar. Add in oil and sour cream beat until light and fluffy. Add baking soda and flours. Mix well. Finally stir in carrots, zucchini, raisins and cranberries.

Pour batter, distributed evenly, into 12 nicely greased (we use a non-stick spray) muffin tins and bake 20 - 24 minutes. Tops will get nicely browned and crisp.

Zucchini Muffins with cranberries and chocolate chips

I adapted this Zucchini muffin recipe from Smitten Kitchen. She had adapted hers from several sources. So I guess, this is a mutt of zucchini bread recipes. Whatever you call it I call it delish!

This recipe makes 2 loaves or approximately 24 nicely sized muffins

Ingredients:

3 eggs
1 cup Canola oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups unbleached flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup each dried cranberries, raisins or chocolate chips or a combination thereof (optional -  I wanted to add the raisins but I had run out!)

Preheat oven to 350°F.

Grease and flour  24 muffin cups or spray them with Pam like I do. If I hadn't run out of pretty liners I would have used those.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, baking soda, baking powder and as well as chocolate chips and/or dried fruit, if using. Mix well.

Pour batter into cupcake tins. (I used a small cookie scoop.)

Bake for about 25 - 30 minutes until toothpick inserted into the middle comes out clean.

Let cool if you can stand it!

(Healthy) Breakfast, Lunch, Snack or Dinner...

My new favorite sweet treat is Greek yogurt with a little bit of honey drizzled over the top and some home made granola. I could eat this all day long. It's perfect for any meal or a snack. I like Fage or Choban 0 fat and I add the honey and granola myself. I can't wait to have another one for breakfast! Be careful with the granola, however. I have been eating it as though it is going out of style!

Granola

1 container of Quaker Oats (or your preference) - Not quick cook
1 cup of raisins
1 cup of cranberries
1/2 cup of sunflower seeds
1/2 - 1 cup of sliced almonds
1/2 cup of wheat germ
1/2 cup of canola oil
1/4 cup of honey
1/4 brown sugar

In a large bowl mix all your ingredients together until well blended.
Place on a cookie sheet that has been sprayed with a non-stick spray. Spread mixture so that it is evenly distributed. Bake at 300 for 1 hour. Let cool and harden.

Apple Cider Pumpkin Loaves with Cranberries and Raisins

I got this recipe off the Libby's website. (Even though I did not use their product... Shhhh!) I made a few minor alterations and turned an ordinary pumpkin loaf into something simply spectacular!
 

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 2 cups granulated sugar
• 1 can (15 ounces) organic pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup fresh apple cider
• 1 cup sweetened dried cranberries
• 1 cup raisins

Directions

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and raisins. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Lowfat Strawberry Raisin Bread wth Orange Essence

I know you're thinking, Waitaminute! Strawberries aren't in season! No, they are not. But when you freeze them just after they've been freshly picked you can enjoy them in baked goods and smoothies all year 'round while not worrying about the damage you are causing our environment -- ie jet fuel used to power a 747 across the country to bring your fresh strawberries to your table.

I happen to have a couple of Ziplock bags filled with the freshly picked fruit in my freezer. I also love them in baked goods with raisins. Might sound odd, but it is a delicious combination!  Add a little touch of orange and, magnifique!

Ingredients:

3/4 cup of sugar
2 eggs
1/3 cup of lowfat sour cream
1 tsp baking soda
1 tsp orange extract
2 cups unbleached flour
1 cup raisins
1 cup finely chopped strawberries (if you are using frozen, chop them frozen and toss them in frozen -- They will thaw quickly this way)

Directions

Heat oven to 350 degrees

In a large mixing bowl add your eggs, sugar and sour cream and beat on high. Add orange essence and baking powder, mix well. Add flour, mix well and scraped down sides and bottom of bowl as necessary to incorporate all the flour. Add raisins, mix well and fold in berries. Your mixture will turn a lovely shade of pink!

Spray a loaf pan with a non-stick spray and add your batter. Bake for 1 hour, testing for doneness. Some ovens may require an additional 10 minutes.

Let them eat cake... for breakfast!

I'm not that mother who gets up early to have fresh French Toast, Western Omelettes or Belgian Waffles hot off the iron press for their kids every morning. I'm a morning girl, but I can't be bothered. And I am lazy. If you have been following me for a while you know that I am much more apt to make all these wonderful goodies over the weekend and have them made and ready to go during the week. I love my freezer. I use my freezer. After all my breakfast goodies have been baked (and cooled), I toss them into Ziplock bags and take them out when needed, as needed, about 15 minutes prior to serving. I just pop them into the oven at a low temperature and they taste as though they have been made that morning. I do this with waffles, French toast, muffins, scones and other breakfast pastries. I strongly urge you to get to know your freezer. You'll become fast friends and lovers!

We had a busy non-stop-and-gogogo weekend. We had soccer games and parties and no time for any food prep. (This morning the kids had leftover toasted baguette with butter and jam. No complaints though!)

Mondays are my days to recover from busy and hectic weekends. i clean and tidy and organize. I plot and plan my grocery lists. I often try to see what I have at home so that I can avoid the whole shopping thing altogether. It's fun to see how you ca stretch a week's worth of groceries!

Today I am also baking an oatmeal raisin breakfast cake. I'm hoping that the word cake gives my breakfast treat an all new appeal. But after all, isn't a muffin or a scone almost like a cake anyhow? Isn't a muffin like a cupcake without the frosting? And if I incorporate fruit and oats into my breakfast treats, they're somewhat healthy, right? Well, this is what I tell myself, at least!

I'm hoping this comes out... it's in the oven now and smells divINE!

The beauty about this recipe, a lazy mother's dream, is that you can dump all the ingredients in all at once!


Oatmeal Raisin Breakfast Cake

Preheat oven to 350 degrees

Ingredients:
3 cups of unbleached flour
2 cups of oats (not instant)
2 cups of sugar
1 cup of canola oil
3/4 cup of low fat or skim milk
2 tsp baking soda
2 tsp cinnamon
4 eggs
2 cups of raisins

In the bowl of your mixer, add all the ingredients. Mix well.
Pour into a greased bundt or Angel food pan, place in oven and bake about 1 hour.

Let cool for a good 20 minutes before removing from pan and serving. It was good! Satisfying without being rich and slightly sweet without being too sugary. Totally not healthy, but this was delicious with a little bit butter melted over my warm piece!

Chewy Fruit and Oatmeal Bars -- The Lazy Mom Way!

I needed something in a snap yesterday. I just didn't have the time to go rummaging through recipes and mix all my ingredients together. Like all Lazy Moms I keep a stash of boxed bakery items in the pantry. I much prefer Betty Crocker's cookie mixes over Pillsbury's slice and bake or even, gasp, Nestle's. Betty's are that good. So good really, that you could pass them off as home made! Not that I have tried... Well, no one asked!

These cookies can be made and baked in 20 minutes. Can't beat that! And when I am feeling super lazy and really in a rush I make bars instead of cookies. No dropping and measuring cookies to ensure that each and everyone of them is the same size because Godforbid one is bigger than the next! I added dried fruit and coconut for a decadently sweet snack that was an immediate hit! You have to try these!

Ingredients:

1 package Betty Crocker oatmeal cookie mix
3/4 cup of raisins
3/4 cup finely chopped dried apricot
3/4 cup dried cherries
1 cup shredded coconut
2 Tbs water (package says 1 but the additional fruit and coconut require the extra tbs of water)
1 egg -- per directions on package
1 stick of butter -- per directions on package

Preheat oven to 375 degrees

In a large mixing bowl add mix, egg, butter and water and mix til well blended. Slowly fold in dried fruit until well blended. (You can take out or add other dried fruit if desired.)

Lightly grease (I use a non-stick spray) a brownie pan and add cookie dough to the pan. Evenly distribute mixture to all sides.

Bake for 20 minutes. Let cool 5 minutes before slicing. Let cool another 10 minutes or so before removing bars.

These bars are the perfect combination of crunchy on the outside and chewy on the inside.

Cinnamon Apple, Raisin and Cranberry Oatmeal -- A Breakfast to Warm Your Soul!

 

We're always in a rush, it seems, these days. We never seem to have the time for a proper breakfast. As the kids race out the door I toss assorted granola bars their way. Too much sugar, I know. I do make the effort to read ingredients in the stores so that I know that they are loading up on protein, minerals and fiber. So all is not lost. It's not like I'm tossing cookies their way. Close, but not quite.

On Saturday we had to leave the house, for two wakes sadly, at Noon. I need to get something filling in to the children. I needed something that would not leave them feeling empty and hungry an hour later. They love oatmeal (not the instant crap) but get bored with it. I decided if I added lots of "goodies" to the mix they'd be a bit more enthusiastic.

I tossed in some dried cranberries, raisins and apples. I had the apples sit in a mixture of cinnamon and brown sugar for a while so that the apples would be nice and sweet before I even cooked the oatmeal.

I made enough oatmeal, (following the directions on the box) for all of us. I added a handful of raisins and cranberries to the water as I let it boil so the fruit would plump up and get juicy.

As the water rolled to a boil I added the oats, the seasoned apples and oodles of brown sugar.

Our wholesome breakfast tasted more like dessert! Not a drop was left over!

Ingredients:

Old Fashioned oats, NOT the quick cook version -- followed recipe for 4 people
1/2 Cup of raisins

1/2 Cup of dried cranberries
1 Granny Smith apple, peeled, seeded and cut into small cubes
3Tablespoons plus 1 teaspoon of brown sugar (or to taste)
1 Teaspoon of cinnamon

Chewy Cranberry Oatmeal Cookies with White Chocolate Chips

Ahhh.... I love oatmeal cookies. Chewy crispy crunchy oatmeal cookies are my favorites! I adapted this recipe so that it would have some holiday flair. I substituted the raisins for the dried cranberries and added some white chocolate chips.

I have to let you in on a little secret. The recipe on the back of the Dole raisin box blows all the other oatmeal raisin recipes out of the water. Really, its that good. I will copy the original recipe for you and then write the edits in red. I highly suggest you try both recipes... Immediately!

Prep time: 15 minutes Bake time: 15 - 20 minutes

Ingredients:

1 1/2 cups of flour
1 tsp. baking soda
1/2 tsp cinnamon (did not use for the cranberry recipe)
1/4 tsp nutmeg (omited for cranberry recipe)
1/4 tsp salt (I always omit)
3/4 cups of margarine, softened
3/4 cups of packed brown sugar
3/4 cups of granulated sugar
2 eggs
1 tsp vanilla extract
1 3/4 cups of old fashioned rolled oats
2 cups of Dole raisins (I used 1 cup of dried cranberries and 1 cup of white chocolate chips)

Combine flour, baking soda, cinnamon, nutmeg and salt in bowl and set aside.
Beat butter and sugars together. Beat in eggs and vanilla. Beat in flour mixture until well blended. Stir in oats and raisins (or cranberries and white chocolate chips).
Drop by spoonfuls on to ungreased baking sheets, 2 inches apart.
Bake at 375 F for 10 -12 minutes. Let cool on wire racks. Makes about 4 1/2 dozen cookies.

Cranberry, Raisin and Apricot Scones

Soft, flaky, light and fruity these scones are a perfect fall afternoon snack or breakfast. You can substitute any fruit you want, as much or as little, but the cranberry-raisin-apricot combination is one of my favorites!

Ingredients:

2 1/2 cups of flour, plus more for rolling and cutting scones
3 Tbs. sugar
2 Tsp baking powder
1/2 Tsp baking soda
1/4 cup butter, cold, cut into pieces
8 oz plain yogurt (I've used vanilla in the past and got the same good results)
1 egg
1/3 cup dried cranberries
1/3 cup dried apricots, cut into pieces
1/3 cup raisins

* In a large bowl stir together sugar, flour, baking powder and baking soda
* Add egg, yogurt and butter, mix well
* Add dried fruit, mix well
* If the dough is too wet add more flour 1 Tbs at a time until your dough is rollable and not too sticky
* If your dough mixture is too dry (crumbly) add water 1 Tbs at a time

* On a clean, flat surface, sprinkle some flour, then roll out the dough and cut out into circles using a cookie or biscuit cutter. Repeat until all the dough is used.

* Place on a baking sheet, about 1 inch apart, brush lightly with water, sprinkle sugar over the top and bake for about 12 minutes at 400 degrees F until lightly golden. (1o minutes in convection oven)

Let cook about 5 minutes and serve!

Pumpkin Granola

We're back in the kitchen! After a couple of weeks of illnesses with symptoms much like those of N1H1 (was it or wasn't it?) we are all coming along and I stepped back in the kitchen today and it felt great. I woke up this morning with a hankering for granola. Pumpkin granola, to be exact. I thought I had read on Facebook that one of my friends had gone off to Trader Joe's to get some. But I found none there. So I decided I would make my own. I already had the oats at home. I picked up some pepitas (shelled pumpkin seeds), more Pumpkin Pie Spice, some dried cranberries, raisins and, for the pumpkin touch Pumpkin Butter which is a blend of pumpkin and lemon and honey and maple syrup and spices. I picked up a few ingredients for dinner and made my way home.

This recipe is delicious and could not be any easier to make!

You'll need:

18 oz. of Oats (not the quick cooking kind)

1/2 cup of canola oil

2 cups of pepitas

1 cup of raisins
1 cup of dried cranberries
(optional, semi sweet chocolate chips)

1 tbs of pumpkin pie spice
1 jar of Pumpkin butter

Preheat oven to 275 degrees

In a medium sized bowl add the pumpkin and the oil and mix well, set aside

In a large bowl add all the other ingredients, except for the spices. Toss to mix well.

Pour the pumpkin mixture over the oat mixture and mix well.

Line a brownie pan or jelly roll with wax or parchment paper.

Pour in oat mixture and press firmly into all corners.

Bake for 1 hour. After 1 hour increase the heat to 300 and bake another 20 minutes until nicely golden brown.

Remove pan from the oven onto a cooling rack for 20 - 30 minutes to let the oatmeal harden.

When cool break off into chunks into your large bowl. Sprinkle the Pumpkin Pie Spice, more or less, as your tastes prefer. I love the flavor of the granola. It's pleasantly pumpkin-ny, just a hint, without being too much so.

We love to snack on granola. We eat it with apple sauce, yogurt and ice cream. Eating it plain is good too. For a sweet treat add some chocolate chips to it!

It's the Great Pumpkin Muffin (Charlie Brown)!!!

I love pumpkin. Anything pumpkin. I love that my kids love pumpkin too. It's so good and healthy for them too. We make lots of pumpkin breakfast goodies in the fall. It's September and the heat and humidity have left New England. The cool, crisp air is perfect for baking. Yesterday I made some fabulous pumpkin muffins. Always a hit around here. I added dried cranberries and raisins for a perfect breakfast or morning snack. We're running out quickly!

Ingredients:
3 cups of unbleached flour
1 tbs pumpkin pie spice
2 tsp baking soda
2 1/2 - 3/4 cups of granulated sugar
1 can of pumpkin puree
4 large eggs
3/4 cup of canola oil
1/2 cup of skim or 1% milk
1 cup of raisins
1 cup of dried cranberries

Directions:

Preheat oven to 350 degrees
Pour mixture in to muffin tins either well greased or lined with cupcake liners. (I use a small ice cream scoop and fill each tin about 3/4 to the top.)

Bake in oven for 25 - 30 minutes... check for done-ness with a toothpick after 25 minutes.

When done remove from oven and let cool.

A perfect taste of fall!

Rustic Scone with Almonds, Raisins, Dried Cranberries and Chocolate Chips

My husband has been pushing for scones for a while. I finally gave in! Instead of scones he got one massive, rustic scone! We had such fun cutting away at it... got a bit carried away I'm afraid!

A good scone is moist and flaky, firm not mushy like soft bread as we find all too often here in the States. This was to be a dried fruit and nut scone, but when a 4 year old helps out in the kitchen chocolate chips are inevitably added to the equation... the end result was not exactly fit for a healthy breakfast, but a treat to be savored later on. It was delicious! Thank you, Alexander, for the wonderful addition!


Ingredients:

4 cups plus all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons vanilla
2 sticks of cold butter, diced
4 extra-large eggs, lightly beaten
1 cup cold milk
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup almonds, slivered
1/2 cup chocolate chips
1 egg white for egg wash



Directions:

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix flour and cold butter and mix at the lowest speed until the dough resembles large crumbs. Add the eggs and milk, vanilla and baking powder and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried fruit, nuts and chocolate and mix on low speed until blended.

Put the dough onto a greased cookie sheet, parchment paper or liner. Spread the dough into roughly a 10 inch circle. (It will be very sticky.) Brush the egg wash over the scone and lastly sprinkle sugar over the top.

Bake the scone about 25 - 30 minutes until it is nicely golden and firm to the touch. Let the scone cool 10 -15 minutes and then bring to the table and either let everyone break off a piece or cut a piece. This is a fun thing to have when you have friends over for coffee in the late morning or early afternoon!

Deep Fried Apple Oatmeal

Ok, so it's not really deep fried. Nor is it as unhealthy as it sounds! But this spur of the moment concoction was as delicious as any deep fried dish should be!


Ingredients:

*Oats, enough for 4 servings, about 2 cups
*Water, 3 1/2 cups plus 4 Tbs
1/2 tsp. cinnamon
6 tbs of brown sugar
3 tbs. butter
2 crisp apples such as Granny Smith or Pink Lady
1 handful of raisins
1 handful of cranberries

* Be sure to follow the cooking directions as listed on your particular oats box.

We had just gotten back from Maine. The kids were hungry. They did not want cereal. Christopher requested oatmeal with apples. I would have to somehow divvy up the one apple to serve four. I rummaged through my Well Stocked Pantry to find the oatmeal and brown sugar. I had one lone apple (that I did not eat on the car ride home.)

I cut up my crunchy and delicious Pink Lady into thin slices. I then Tossed them into my non-stick Calphalon pan with about 2 tbs. of butter, 4 tbs. of brown sugar and 1/2 tsp of cinnamon.

I let the butter melt then I added the sugar and cinnamon and mixed well. Then I added approximately 4 tbs. of water and tossed in the apples and let them simmer in the sugary, buttery goodness.




In a pan I measured enough water for 4 servings of oatmeal. I used Quaker Oats, NOT the quick cook variety. When the water came to a boil I tossed in the oats, a generous handful of raisins and a generous handful of dried cranberries and let it all cook. I am a stirrer. For fear of sticky oatmeal I stir the pot constantly. After about 7 minutes or so (it does take longer when you double the portion) I added 2 more tbs. of brown sugar into the oats, turned the heat up until the water evaporated.

When the oats were done I removed the pan from the heat and set it aside.

Back to the apples. When they were done --the burnt (caramelized) ones were the best -- I removed them from the pan and set them aside. I then poured the oatmeal in to the sugary buttery deliciousness and mixed it up so that the oatmeal and the sugar mixture were well blended. I placed the apples on top.

This was a HUGE hit and one that will be made on many a school morning! Next time I will be sure to use more apples!

Yogurt Spice Muffins

I was looking for a recipe yesterday in which I could use some of my yogurt and strawberries in a muffin. I have some berries about to turn. I didn't find what I was looking for, instead I found a recipe from Food & Wine. It looked really good. I tweaked a few things to simplify it -- instead of adding nutmeg, and allspice and cloves and cinnamon I used pumpkin pie spice. I love the rich spicy flavor. I opted to cut out the butter (4 tbs) and make these a low fat muffin -- Paula, I see you shuddering over there! And to add texture and fiber I added a cup of oats. And raisins because my kids go nuts over raisins. Other than that, it's the same recipe!

These are not a light and fluffy muffin, but are dense and very filling. They were fabulous fresh out of the oven and the following morning I popped them in the microwave for 12 seconds to warm them a tad.

Ingredients:

2 cups of all purpose flour (I used unbleached)
3/4 cup of brown sugar
1 tbs. baking soda

1 tsp. ground cinnamon

1 Tbs. pumpkin pie spice
2 large eggs
1 cup of vanilla (or plain) low-fat yogurt
1/2 cup unsweetened apple sauce
1+ tsp. vanilla extract (I always add extra!)

Directions:

Preheat oven to 375 degrees.

Mix together dry ingredients, set aside
In a large bowl, mix together eggs, sugar, yogurt and apple sauce and vanilla. Mix well, gradually add in dry ingredients, mix well until all is combined. Fold in raisins and oats.

Spoon the batter in to prepared muffin cups. (Use liners, because there is no oil in this recipe the muffins will stick!) Bake for 20-25 minutes, until read. Let cool for 5 minutes before serving.

Applesauce Oatmeal Muffins

Preheat oven to 350 degrees

Like an oatmeal raisin cookie for breakfast! As my daughter said after her first bite "I've never had a muffin before, until I had this!"

Ingredients:

1/2 cup of butter, room temperature
1 1/2 cups of brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups of flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups of applesauce (unsweetened)
2 cups of raisins
2 cups of oats

Directions:

In a mixer cream the butter and brown sugar. When well mixed add eggs and vanilla until light and fluffy.

In a separate bowl sift together dry ingredients, and add to the mixture alternately with the applesauce. Mix well. Stir in raisins and oats.

Pour into lined muffin tins and bake for 20 - 25 minutes until firm to the touch. Let cool about 5 minutes before serving.

Applesauce Coffee Cake

I need a whole section on cheating! We've been so busy that while I still need to cook I need to cook quickly. Breakfasts are a major pain in the derriere around here. Rebecca won't go near anything that has milk in it these days. And while Christopher would prefer eggs and sausage I prefer to keep him away from the sodium and saturated fats. He's a skinny kid, but who knows what will happen in the years to come... there is a history of high blood pressure on both sides. But, really the truth is not so much about nutrition, but about time! I just don't have the time to prepare him a fully cooked meal every morning.

I am a sucker for a good sale. At Stop & Shop I found Pillsbury's bread mixes on sale. I grabbed a few boxes. And because I can not leave well enough alone... because I must tinker with everything I came up with this. And the result was amazing... outstanding, even according to my kids and spouse. I have been serving it for 3 mornings now. Whatever will I do after tomorrow when there is none left?

To make this applesauce coffee cake you will need

1 box of Pillsbury's Cinnamon Swirl Quick bread

2 cups of applesauce (I happened to have some of my homemade stuff in the fridge)

2 Tbs. water

1/2 Cup of raisins (optional)

1 smattering of chopped walnuts (optional)

I followed the directions on the back of the package using 2 Tbs. of canola oil instead of 1/3 cup, 2 Tbs of water instead of 1/2 cup, the recommended amount of eggs and the applesauce. I also added the raisins and mixed well. I poured the batter into a rectangular cake pan (9 x 14) and drizzled the brown sugar mixture from the package on the top followed by my smattering of chopped walnuts. I baked the cake per the instructions on the back of the box. (Test with a toothpick, you may need a little extra time). Let cool about 5 minutes prior to serving.

What you'll get is a rich, dense, moist cinnamony treat!

Strawberry Apple Breakfast Loaf

If you think strawberries and apples do not seem a likely pair -- think of strawberry applesauce. It's pretty tasty. This is even better. We added raisins to our because my youngest was baking with me. He has to add raisins to everything. If you wish to leave the raisins off your list of ingredients feel free to do so, but they were wonderful!

I am baking up a breakfast storm. Cooking up (and freezing) pancakes, muffins, breads, French Toast, etc so that starting next week I can pull something out of the freezer and heat it quickly. Mornings are crazy as it is and my daughter won't eat eggs or cereal. Toast is boring. So I am baking up batches of breakfast goodies now so that I can use them later.

One of the items I baked today was this breakfast loaf. We all had a small sample and it was deelish!

2 Cups unbleached flour

3 large eggs

1 1/2 Cups of sugar

2 tsp. vanilla extract

1 tsp. baking soda

3/4 Cup of canola

1/2 pt strawberries, cleaned, hulled and diced

1 Cup spiced apple chunks or chunky applesauce

1 Cup raisins, optional

Preheat oven 350

Mix eggs and sugar
Add vanilla, baking powder, mix well

Add flour and oil, mix well

Fold in fruit and pour in to loaf pan

Bake 1 hr, 15 minutes until nicely brown

Remove from oven and let cool in pan for 15 minutes or so before removing from pan -- Let cool further once removed from pan as it will be easier to slice when cool to the touch.

I can'tstopeatingthisAMAZING Granola!

I like granola, granola bars and oatmeal raisin cookies, especially the thick chewy kind you get in a bakery. My mother had a recipe for it that I liked as a kid. Of course I can never leave well enough alone and decided to doctor it up a little and what resulted was a crunchy, chewy, sweet treat I can not (nor can anyone else around here!) stop eating!

I made this for my breakfast fussy daughter as well as the boys who love cereal. This is fabulous sprinkled over vanilla ice cream or stirred in to some vanilla yogurt. Personally, I think it is perfect plain, all by itself! Although quite high in sugar, (I use honey as well as brown sugar in this variety) this recipe has a lot of wonderful nutrients from the oats, dried fruit and flax seed.

Preheat oven to 275

Ingredients:

26 oz. oats, uncooked, NOT quick cooking

1/3 Cup flax seeds (whole seed)

2/3 Cup sliced almonds -- optional and other nuts may be substituted

1/3 Cup sunflower seeds

1 Tsp. Pumpkin Pie Spices

1/2 Cup Canola oil

1/2 Cup dark brown sugar

1/2 Cup honey

2 cups of dried fruit such as raisins, dried cranberries... you can mix different fruits

Place all dry ingredients in a large mixing bowl, add honey, brown sugar, spices and oil and mix really well. (This is great fun for the kids to do and, provided they have washed their hands really well can mix with their bare hands!)

When all is well mixed placed in a parchment lined rimmed cookie sheet or Jelly Roll pan and spread out evenly. (A non-stick cooking spray may be used instead of the parchment paper.)

Bake for 1 hour

Let cool about 20 minutes, then break up and crumble into bite sized pieces, add fruit toss... enjoy right out of the bowl!