Thursday, October 10, 2019

Nutty Banana Muffins

1 cup sugar
1/2 cup shortening
2 eggs ( or 1/2 cup applesauce)
1/2 cup butter milk (or almond milk
 with 1 1/2 tsp of apple cider vinegar)
1 tsp baking soda
2-1/2 cups flour
1 tsp baking powder
3 or 4 bananas, mashed with a pinch of salt
1 tsp vanilla
1 cup chopped nuts
sprinkle love on top

Mix ingredients in the order listed.  Pour into 24 lined cupcake tins.  Bake at 400 for 5 minutes, turn down to  350 for 15 to 20 minutes. 


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Tuesday, October 1, 2019

Pumpkin Muffins

1 1/2  cups flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp ginger
1 1/2 cups sugar
3/4 tsp baking soda
1/4 tsp baking powder
2 eggs or 1/2 cup applesauce
1 1/2 tsp apple cider vinegar
1/2 cup oil
1/3 cup water
half can 14-15 ounce can pumpkin (solid pack)
1/2 cup chopped walnuts
pinch of love

Combine all dry ingredients in mixing bowl. Add eggs (or applesauce), apple cider vinegar, oil, water and pumpkin, mix well. Add walnuts and love.
Pour into 12 lined muffin tins. Sprinkle with coarse sugar. Bake at 400 for 5 minutes then turn oven temperature down to 350 for at least 20 minutes. Check center with toothpick; if it's not done then continue baking for 5 or 10 more minutes.
Cool pans on a rack for 10 minutes. Remove muffins to continue cooling on racks.
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Good as Apple Pie Muffins

This is the standard muffin recipe with a few variations.

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1/3 cup milk or almond milk
1 egg or 1/4 cup applesauce
1 tsp vanilla
1 1/2 tsp apple cider vinegar
1 tsp? Apple Pie spice
1 heaping cup peeled, diced Granny Smith Apples

Combine all dry ingredients in a mixing bowl. Add the liquid ingredients and mix until combined.
Add the apples and gently fold into batter with a spatula until incorporated.
Fill 12 muffin liners. Sprinkle with course sugar. Bake at 400 degrees on the middle rack for 20-25 minutes. Allow muffins to cool for 10 minutes before removing from pan.
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Zucchini Muffins

Preheat oven to 350 degrees.

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1 tsp nutmeg
3 eggs or 3/4 cup applesauce
1 cup vegetable oil
1-1/4 cup sugar
1 cup brown sugar
3 tsp vanilla
1 TBSP apple cider vinegar
3 cups shredded zucchini
a dash of love

Combine the first 6 dry ingredients in a bowl. Set aside.
Beat the eggs ( or applesauce), oil, sugar, brown sugar and vanilla, apple cider vinegar together. Add the dry ingredients gradually until well mixed. Add the shredded zucchini, stir well.
Don't forget the love!

Pour into 24 lined muffin tins. Sprinkle coarse sugar on top.
Bake 20 - 25 minutes. Cool in pans for 10 minutes. Remove muffins and place on cooling racks.

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Chocolate Chip Muffins

 1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp cinnamon
pinch nutmeg
1/3 cup oil
1/3 cup milk or almond milk
1 egg or 1/4 cup applesauce
1 tsp vanilla
1 1/2 tsp apple cider vinegar
1  cup Chocolate Chips

Combine all dry ingredients in a mixing bowl. Add the liquid ingredients and mix until combined.
Add the chocolate chips and gently fold into batter with a spatula until incorporated.
Fill 12 muffin liners. Sprinkle with course sugar. Bake at 375 degrees on the middle rack for 20-25 minutes. Allow muffins to cool for 10 minutes before removing from pan.

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Very Cherry Muffins

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1/3 cup milk or almond milk
1 egg or 1/4 cup applesauce
1 tsp almond flavoring
1 1/2 tsp apple cider vinegar
1  cup Maraschino Cherries, chopped

Combine all dry ingredients in a mixing bowl. Add the liquid ingredients and mix until combined.
Add the chopped cherries and gently fold into batter with a spatula until incorporated.
Fill 12 muffin liners. Sprinkle with course sugar. Bake at 375 degrees on the middle rack for 20-25 minutes. Allow muffins to cool for 10 minutes before removing from pan.
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Crumb Cake Muffins

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1/3 cup milk or almond milk
1 egg or 1/4 cup applesauce
1 tsp vanilla
1 1/2 tsp apple cider vinegar
Combine all dry ingredients in a mixing bowl. Add the liquid ingredients and mix until combined.

Streusel
1/2 cup flour
1/2 cup sugar
1 tsp cinnamon
6 TBSPS cold butter, cut  1/2 inch pieces (or butter substitute)
In a medium bowl, combine the dry ingredients. Using a fork or pastry cutter, add the butter pieces and incorporate until small crumbs appear.

Add the chopped cherries and gently fold into batter with a spatula until incorporated.
Place a tablespoon of batter in the bottom of 12 muffin liners. Sprinkle 1/2 of the streusel  on batter. Place another tablespoon of batter on top.  Sprinkle muffins with remaining streusel.

Bake at 400 degrees on the middle rack for 20-25 minutes. Allow muffins to cool for 10 minutes before removing from pan.
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Bright Blueberry Lemon Muffins


1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1/3 cup milk or almond milk
1 egg or 1/4 cup applesauce
1 tsp vanilla
1 1/2 tsp apple cider vinegar
2 TBSP fresh squeezed lemon juice
1 tsp lemon zest
1 heaping cup blueberries

Combine all dry ingredients in a mixing bowl. Add the liquid ingredients and mix until combined.
Add the blueberries and gently fold into batter with a spatula until incorporated.
Fill 12 muffin liners. Sprinkle with course sugar. Bake at 400 degrees on the middle rack for 20-25 minutes. Allow muffins to cool for 10 minutes before removing from pan.

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Wednesday, December 26, 2018

Green Bean Casserole

My daughter loves Green Bean Casserole but now that she’s been identified with allergies to dairy and soy this was not a dish she could have. I decided to make this traditional Holiday dish from scratch and replaced the milk with almond milk and margarine/butter with vegan margarine. It was so delicious and several family members requested the recipe! Have you ever checked the Cream of Mushroom Soup label? It’s comforting to know that I can read and pronounce all of the ingredients in my recipe.

1 small can mushrooms, chopped
1/2 small onion, diced small
2 cloves garlic, minced
2 TBSP vegan margarine (or regular margarine)
2 TBSP flour
1 can chicken broth
1 cup almond milk (or regular milk)
4 cans green beans, drained
1- 6 ounce container French’s Fried Onions
Dash of love

In a saucepan melt 2 TBSP margarine, add chopped mushrooms and diced onion, season with salt, pepper and love, cook until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add flour to mushroom mixture, stir until the flour is absorbed.  Slowly add chicken broth, whisk to prevent lumps. Continue stirring until it thickens. Add milk, continue stirring until it thickens again. Season with salt and pepper to taste.
Place drained green beans into a sprayed 9 X 13 glass dish. Pour creamed mushrooms over beans, add 1/2 cup of French’s Fried Onions, stir until all ingredients are incorporated. Bake at 350 for 40 minutes. Add remaining Fried Onions on top of green beans, continue baking for 5 additional minutes. Enjoy!

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Monday, January 15, 2018

Tommy's French Toast


Image result for french toast

Tommy made French Toast for our Christmas Breakfast and it's a keeper!

1 tsp cinnamon
1/4 tsp nutmeg
2 TBSP sugar
4 eggs
1/4 cup milk
1/2 tsp vanilla
8 slices French Brioche Bread
4 TBSP butter

In a shallow dish whisk eggs, milk, vanilla. Add Cinnamon, nutmeg and sugar, whisk until well blended.
Melt 1 tablespoon of butter in skillet on medium heat. Dip slices of bread in egg mixture, one at a time and place in skillet, cook on both sides until golden brown. Add more butter to skillet and repeat.


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Wednesday, August 3, 2016

Ties On Towels

I've always been frustrated with the potholder method of making hanging hand towels. Usually, when you find a towel and matching pot holder you can't use the decorative side because of the way it folds and hides the design. It's also very difficult sewing through the towel and thick potholder. And then, there's the button, which doesn't really bother me, but let's just call it an issue.

I decided to make my own potholders but there were new issues: figuring out how to use the insulated batting to protect from burns, quilting the diamond pattern with precision, and applying the bias tape.

If took me about a year but I finally came up with a unique method of making a pot holder and sewing ribbons to each corner. This drapes over the appliance handles and stays secure by tying bows.

I've given several away to family and they are all delighted with their new hanging hand towels. I've made many more and opened an Etsy Shop. Please visit and let me know if you find something  you'd like in your kitchen. https://www.etsy.com/shop/mysewcraftyshop


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Monday, August 1, 2016

Hungarian Treat


My niece invited us over to bake Hungarian
Treats in her new home. I'd never tried these before but it turned out to be delicious! Thanks Casey! This is a keeper!

4 sticks salted butter, room temperature
8 oz. cream cheese, room temperature
5 cups flour
seedless jam, any flavor
confectioners sugar

Whip softened butter and cream cheese until smooth. Using a blender, slowly mix in 1 cup of flour at a time. Dough will become very stiff and will not be easy to mix as flour is added. Just be patient. Form into a ball, refrigerate 1 hour.

Heat oven at 375 degrees. Cut dough into 4 sections. Using confectioners sugar, roll out a section of dough to 1/4 inch thickness. Dip a round cutter in confectioners sugar and cut cookies. Using one cookie, layer with a small amount of jam on each then gently place another cut cookie on top. Bake for 10-13 minutes or until browned on bottom. Once cooled, sprinkle top with confectioners sugar.

Photos by Carol Ford

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Sunday, July 31, 2016

Mom's Egg Salad

My Mom's Egg Salad is the best but today I wanted to try something my daughter has been adding to her recipe - dill weed! It's even more delicious and truly a family recipe!

6 – 8 boiled eggs, shelled & chopped
½ cup Miracle Whip
Squirt of mustard
1 tsp vinegar
¼ cup green olives, chopped
Salt & pepper to taste
pinch of dill weed
dash of love

Helpful Tips for Hard Boiled Eggs:
  • Use eggs that are at least a week old.
  • Set eggs out for half an hour so they're not cold. 
  • Place in a pan of cool water. Bring to a boil and simmer for 10 - 12 minutes. 
  • Place pan in sink and run cold water over the eggs. As they begin to cool, tap each egg to crack shells and place back in cold water until completely cooled. Shells should come right off. 
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Wednesday, July 20, 2016

Spinach Noodle Casserole


This recipe was originally posted July 17th, 2015 but this year Katie lives away and Tommy is at camp!
With Katie away at camp and Tommy working evenings Richard asked if I'd make some of the things our kids don't like and Spinach Noodles with Tuna is one of them. I tweaked it a little and made less but by adding Colby cheese, sour cream and cream of chicken soup instead of cream of mushroom it had a much milder taste. I also added chicken broth and the noodles continued to cook in the oven, absorbing all of the beautiful flavors. Here is the revised recipe. Enjoy!


1 large can tuna or chicken
2 TBSP butter
1/2 cup red pepper, diced
1/2 cup celery, diced
1/2  cup onion, diced
8 oz cheddar cheese, grated
(or 4 oz Colby & 4 oz cheddar)
1/2 cup olives, sliced
1 small can mushrooms
8 oz  spinach noodles
4 cups chicken broth
1 can cream of chicken soup
1/2 cup sour cream
dash of love

Saute' diced vegetables in butter. 
In a  medium sauce pan bring the chicken broth to a boil.
Carefully add noodle nests.
As noodles cook, continue to push them down into the broth.
Cook noodles until al dente.
Add all remaining ingredients together in the skillet or large bowl.
Add noodles, mix gently. 
Add the reserved cup of broth. 
Place in a 9 x 13 glass dish sprayed with Pam. 
Bake  at 350˚ for 40 - 50 minutes or until hot and bubbly through the center.













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