Pecan-Coconut-Applesauce Muffins

Yield as shown in photo. You may choose a different mix of pans. (ex: all muffins or muffins plus a bundt pan, etc.) Tip:  Julia Child had a kitchen rule...“No matter what happens in the kitchen, never apologize.”  Julia's rules are definitely good enough for me! 😉 I made a batch of chunky applesauce last week... Continue Reading →

Ginger Molasses Pumpkin Bread

Makes 12 mini-loaves + 12 muffins. Recipe can be halved for smaller batch. Tip: Clearly, autumn is just around the corner. "Pumpkin Spice" is showing up everywhere, from coffee creamer to scented candles to oil changes for your car! 😀 Jump on the bandwagon and enjoy a delicious seasonal flavor when you bake this quickbread!... Continue Reading →

Zucchini Bread Two Ways

Each recipe below will produce 1 loaf Tip: When the zucchini harvest is abundant, it's time to bake. I prefer smaller sized zucchini, but if the zucchini have grown quite large, they should be cut so seeds can be removed before shredding. Peeling is optional. I really like the green flecks in my quick breads,... Continue Reading →

Banana Muffins (choc chip or nut)

    Makes 12 jumbo muffins TIP: If you buy bananas every week like we do...and then don't eat or "smoothie" them all before they are overripe...throw the extras into your freezer to use for delicious muffins or quickbread. INGREDIENTS: ½ cup butter, softened 1 cup sugar 4 or 5 medium-size ripe bananas, roasted (see... Continue Reading →

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