Banana Wheat Germ Muffins


1 1/2 cup all-purpose flour

1 cup wheat germ

1/2 cup brown sugar

3 t baking powder

1/2 t salt

1 cup mashed bananas or 3 medium

1/2 cup milk

1/4 cup of canola oil

1 egg

1/2 cup chopped pecans optional


Preheat oven to 400º  12 well muffin pan 15″ by 11″ 1 cup size. Use standard size baking cups. Spray with Pam® and place in wells.

Combine in separate bowl the dry ingredients, mix and set aside. In medium bowl add wet ingredients and combine. Add in dry ingredients and nuts. Stir until dry ingredients are moist.

Fill the baking cups 2/3 full. Bake 20-25 minutes or until cake tester inserted in middle comes out dry.


Graham Cracker Crumb Cake



2 sticks of butter or 1 cup softened

2 cups granulated sugar

5 eggs

2 cups

2 t baking powder

1 t vanilla

1 cup drained crushed pineapple

1 cup chopped nuts

1/2 cup shredded coconut


1 stick or 1/2 cup butter softened

16 ounces or 1 box confectioners sugar

2/3 cup drained pineapple

1/2 cup chopped nuts optional


Grease and flour two 8 inch or 9 inch cake pans or spray with Pam® Baking. Preheat oven to 350º

Cream butter, sugar, and eggs in medium bowl. Add in graham cracker crumbs, baking powder, vanilla, pineapple, nut , and coconut. Mix until combined. Pour into prepared cake pans and bake for 40 minutes or until cake testers inserted in center comes out clean.

Cool cake and then frost.


Combine butter, confectioners sugar, and pineapple. Once combined then mix until creamy. Frost the cake and sprinkle numbers around the sides.

Note: A nice moist cake with a sweet tangy frosting.




Aunt Kate’s Chocolate Cake


1  4 ounce box chocolate cook and serve pudding

1 box Devil’s food cake mix

1 12 ounce package chocolate chips

1/2 cup warm water

8 ounces sour cream

1/2 cup canola oil

4 eggs


Bundt pan prayed with Pam® Baking spray. Preheat oven to 350º

Mix dry ingredients together in medium bowl except chocolate chips

Add wet ingredients and mix until combined. Stir in chocolate chips.

Pour into prepared Bundt pan and bake for 50 minutes or until cake tester inserted in middle of cake comes out clean.

Note: Aunt Kate usually serves this with ice cream and raspberry coulis. My favorite topping was chocolate sauce and whipped cream.  Aunt Kate is in her nineties, lives alone on her farm, and still is baking goodies.

Kristina’s Kringle



1 cup all-purpose flour

1/2 cup butter

1-2 T water


1 cup water

1/2 cup butter

1 cup flour

3 eggs

1 t almond extract


4 ounces cream cheese room temperature

1/2 cup powdered sugar

2-4 T milk

1 t almond extract

1/2 cup sliced almonds sliced


OVEN 350º Parchment covered quarter cookie sheet or standard cookie sheet with parchment paper.


In medium bowl cut butter into flour using pastry cutter or forks. Add water by the tablespoon until dough comes together. Pat dough out in quarter cookie sheet or 8 by 16 inch rectangle using standard cookie sheet.


Add 1 cup water and 1/2 cup butter in sauce pan and bring to boil. Add 1 cup flour over low heat until a smooth ball forms. Remove from heat and add in eggs one at a time mixing  vigorously. Add in almond extract and combine. Spread on bar mixture. Bake for 50 – 60  minutes until golden brown. Cool and frost with glaze.


In small bowl add cream cheese, powder sugar, almond extract, and 2 T milk. Beat until smooth with electric mixer. If too thick add additional milk. Drizzle on bars and sprinkle with almond slices. Cut and serve

Note: My Mom’s take to work treat. The nurses all liked it and asked her for seconds. My Grandmother gave this recipe to her. My Grandmother made this recipe for as long as I can remember. I have no idea where she got this recipe. I do not know who Kristina was?




Old Fashioned Sally Ann Cookies



4 cups all-purpose flour

1/2 t cloves

1/2 t allspice

1/2 t nutmeg

2 t ginger

2 t cinnamon

1 t baking soda

1 cup Crisco®/butter*

1/2 buttermilk

3/4 sorghum or molasses

2 eggs

1 cup sugar

Original Recipe Frosting

1 envelope plain gelatin

3/4 cup water

3/4 sugar

3/4 powdered sugar

3/4 t baking powder

1 t vanilla


Oven 325º  Parchment covered cookie sheets. Rectangular cookie cutter. My Mom used a Spam® can that she kept with supply of cookie cutters.

Mix dry ingredients together and set aside. Combine wet ingredients and mix well. Add dry ingredients and combine. Refrigerate for about an hour. Divide dough in thirds and refrigerate dough not being rolled. Roll on lightly floured board to 1/4 inch thick. Cut with Spam type cookie cutter. Bake for 10-12 minutes. Don’t over bake. Cool  and frost.


Soak gelatin in saucepan for one minute.Add sugar and bring to a boil. Reduce heat and simmer for 10 minutes. Pour gelatin mixture into medium bowl. Add in powdered sugar and whisk until foamy. Add in baking powder and vanilla and beat until thick about 7 minutes.Needs to be thin enough to be spread across the cookies using spatula. Let frosting dry before storing. These cookie freeze very well.

*Crisco has higher melting point and lets the eggs and flour set so the cookies will be higher and not spread out. These cookies look nicer when using Crisco. Butter has lower melting point and flour and eggs don’t set and the cookies spread out during baking. My Grandmother always used lard for baking cookies. They kept their shape and were delicious.










Brown Sugar Bars with Meringue Salted Peanut Topping

A tasty blonde bar topped with a brown sugar meringue.



2 cups flour

1 t baking soda

1/2 t salt

1 cup butter softened

1/2 cup white sugar

1/2 cup dark brown sugar

3 egg yolks

1 T milk

1 t vanilla


3 egg whites room temperature

1/2 cup baking sugar(super fine)

1/2 cup brown sugar

1/2 cup dry roasted salted peanuts


Oven 325º  13″ by 9″ pan buttered Stand mixer or hand mixer with whisk attachment.

Combine flour, baking soda, and salt in bowl and set aside.Cream butter and sugars and blend in the egg yolks, milk, and vanilla. Add in dry ingredients and combine. Spread evenly in  buttered baking pan.

Pour egg whites into stainless steel or glass bowl and beat slowly for a minute. Then increase speed to high until soft peaks form. Add superfine sugar while beating in fourths. Then sprinkle the brown sugar like snow over the meringue mixture until stiff and glossy peaks form. Gently fold in peanuts and spread over the bar mixture with a spatula. Bake 25-30 minutes. Cool before cutting.

Note: We serve these all the time at parties. If peanuts are a known problem the meringue can be made without the peanuts. I am considering toffee chips as a peanut replacement. Have not done it yet.


My Grandmother’s Date Bars


3 cups dates

1/2 cup sugar

1 cup water

1 cup walnuts chopped- optional

1 3/4 cup flour

1 1/2 cup old-fashioned oatmeal

1 cup dark brown sugar

1/2 t baking soda

1 t cinnamon

1/2 t nutmeg

1/8 t cloves

1/2 t salt


Oven 350º  8×8 buttered baking panned

Mix flour, oatmeal, brown sugar, baking soda,spices, and salt in medium bowl and set aside.

Add dates,water, and sugar over medium heat. Stirring constantly until mixture thick and begins to bubble. Cool and add walnuts if desired.

Gradually using fingers blend in the butter until all the ingredients are totally combined.

Place half of crumb mixture on bottom of pan and press until firm. Pour  in date mixture and spread. Sprinkle remaining crumble mixture and press down gently.

Bake 40-45 minutes for 8×8 pan and 25-30 minutes in 13×9.  Cool, run knife around edges of pan and then cut into bars.





Lemon Curd Jelly Roll with Raspberry Coulis


A cake filled with a tart lemon filling, blanketed in whipped cream. Fresh berries compliment the flavor of the cake and curd.



1 cup cake flour sifted

1 t baking powder

1/4 t salt

3 eggs large

1/3 cup water

1 t lemon extract


3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons

pinch of salt

6 T butter cold and diced

Raspberry Coulis

3 cups fresh raspberries

1/4 cup water

6-7 T sugar

Pinch of salt

1 t lemon juice*

* I use a blade zester and do not strain curd.

Whipped Cream

4 ounces of heavy cream

1/8 C of confectioners sugar


Oven 375° Line 15 by 10 1/2 by 1 inch with parchment paper buttered. I also spray the pan with Pam before I add the parchment paper. After baking place on parchment  paper covered with sifted confectioners sugar.


Sift flour,baking powder, and salt in bowl three times and set aside.

Beat eggs with electric mixer at high speed until thick and creamy. The egg mixture will fall off in ribbons when you lift the beater. Reduce speed to low and slowly beat in sugar. Add in water and lemon extract and continue blending.

Slowly add in dry ingredients in three batches until batter smooth. Pour into prepared pan and spread to corners. Bake 10 to 15 minutes or until cake tester inserted into cake comes out clean.

Loosed edges and turn upside down on parchment paper and carefully remove paper. Trim edges and roll starting at short end. Cool on wire rack.


Whisk eggs, sugar, zest, and salt in heavy sauce pan until light in color. Place pan over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pour into bowl and cover with plastic wrap. Refrigerate until cool before spreading on roll.


Heat water and sugar over medium heat until sugar dissolves. Add berries and salt and cook for 1 minute. Pour into food processor and purée.  Strain through fine mesh screen using spatula to force as much purée as possible through mesh in a lidded container add lemon juice. Refrigerate until serving. Lasts refrigerated about 3 days.


Unroll and spread with lemon curd. Roll up and dust with confectioners sugar or more decadent frost in whipped cream. Slice and serve with raspberry coulis and fresh berries.


My Mom always used waxed paper instead of parchment paper. She always had good results and the cake always was delicious.

I let the cake cool for about 5 minutes before removing the parchment paper.

During berry season we slice the cake add whipped cream made with raspberry coulis and add a generous serving of fresh raspberries and black berries.

My daughters version of the cake.

IMG_2575 (1)

Pumpkin Cranberry Muffins


2 cups all-purpose flour

3/4 dark brown sugar

2 t baking powder

1/2 t baking soda

3 t cinnamon*

1 t ginger

1/2 t cloves

1/2 t mace

1/2 t salt

1 15 ounce can Libby’s® Organic Pumpkin

1/2 cup butter melted

2 eggs

1/4 sour cream

1 t vanilla

1-1 1/2  cup cranberries or Crasins®

1/4 sugar

2 T cinnamon


Oven 380º   12 well muffin pan 15″ by 11″ 1 cup size. Use 12 standard size baking cups. Spray with PAM® Baking  and place in wells.

Mix flour, baking powder, baking soda, cinnamon, ginger, mace,cloves, and salt in bowl and set aside. Mix sugar and cinnamon and set aside.

Beat melted butter and brown sugar until fluffy. Add in eggs. Add pumpkin, sour cream, and vanilla and mix until well blended.

Add flour mixture in thirds. Add  cranberries with the last third of flour and mix. Divide the dough between the 12 muffin cups.They will be very full if you use 1 1/2 cup cranberries. The children like alot of cranberries.  Dust tops with cinnamon sugar.

Bake about 25 minutes or until cake tester(or tooth pick) comes out clean. Cool 5 minutes and remove to wire rack.*


1.Can replace spices with Holiday Spice Blend Holiday Spice Blend

2.I have used dried and fresh cranberries chopped in this recipe. The muffins made with fresh cranberries have a nice tart taste but their shelf life is only a couple days. However they can be frozen and then microwave and eat.

Old Fashioned Snickerdoodle Cookies


1 cup Crisco® or butter unsalted softened

1 1/2 cup sugar

2 eggs

2 3/4 cup all-purpose flour

2 t cream of tartar

1 t baking soda

1/2 t salt

1 1/2 t cinnamon

1/4 cup sugar

2 T cinnamon


Oven 400º  Parchment covered cookie sheets

Mix flour, cream of tartar,baking soda, and salt in small bowl and set aside.

Mix sugar and cinnamon  and set aside

Cream butter and sugar until fluffy, add eggs beating until blended. Add flour mixture in thirds and mix until blended. Chill dough 30-45 minutes. Use small cookie scoop to get uniform shaped cookies. Hand roll them onto balls and roll into sugar cinnamon mixture. Place 2 inches apart on baking sheet. Bake 8-10 minutes. You want them to puff up and then flatten out with crinkles and then remove from oven. Do not  over bake. Cool and place on wire rack.

Note: Butter will yield a flatter cookie and Crisco® will be rounder. Crisco ® has a higher melting point so the flour and eggs have time to set up.The original cookie recipe did not contain cinnamon in the batter. The original recipe used shortening instead of butter.