1. In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13×9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. In a small bowl, beat cream cheese and butter. Add confectioners’ sugar, beating until smooth. Spread over cake. Refrigerate leftovers.
This is very moist, I will make this again and I’ll replace the cup of oil with applesauce. I will also try walnuts instead of pecans, and I’ll sprinkle some on top (just because I have an abundance of walnuts). This is delicious and I think it will be even better when it is cold.
Jim thought these healthy muffins had flour in them – they are only eggs, banana, fruit of your choice… I would not tell your family they are eggs right away – wait and see if they notice.
So, I made these just now, the kitchen indeed smells like muffins! The recipe called for raspberries – I played with raspberries, blueberries and apples (used my spiralizer for the apple cause I was curious about that blade and apples). Now, you can combine these fruits in one muffin or each to their own. For my first time, I did each to their own. Next time, I’ll do combos. I halved the recipe – Smash 1 banana, whisk two eggs in with the banana; place fruit of your choice in greased muffin tin (I used coconut oil – the recipe called for butter) Add egg batter up to about 1/2 way in cup as they will expand.
TIP: I tasted one right out of the oven – definitely taste the egg so wait – I let them cool down because they will fall apart trying to get them out of the tin if you don’t let them cool down a bit – after about 15 minutes, I scooped them out with a spoon. I put them on dish and sprinkled lemon zest on blueberry and raspberry one, cinnamon on apple one, crushed walnuts on one of each and coconut flakes on one of each.
Wow! I’m impressed – they do indeed taste like muffins! My favorite was the blueberry and then the raspberry – we are not big on the seeds of raspberries so although the raspberry flavor is delicious, we will pass on that one next time – – and then the apple because it was bland – not a lot of flavor with the apple one so I’ll have to experiment with that.
These were easy and fun when you have a variety of fruit on hand – I’m thinking of experimenting with different fruits.
These were worth making and I will make them again and again. My kitchen actually smells like blueberry and raspberry muffins! The pictures show the process of creating these.
Very healthy – very filling – this was my lunch and I’m full from 4 of these – they are small because I did not want to have overflow being my first time and not knowing how high they would rise. – my other tip – I will use muffin liners next time to see if that makes clean up easier
On the menu for St Patty’s Day was Asparagus Soup. As you know, I enjoy old cookbooks. When I found this recipe in The United States Regional Cook Book, and I had asparagus, I decided to give it a go.
This is good. There is just a hint of asparagus. Jim and I added more spices to this as it needed something so we added garlic powder and seasoned salt. There is also extra bacon bits, and asparagus tips in the bowls.
Mango Coconut wine smoothies – smells like the beach
While on vacation at Indian Rocks Beach Florida, we always go to the wine smoothie place for some of these. I’d love it if a restaurant in Terre Haute would offer them. I’ll explain more on this place later – I’m vacationing. ….
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Combine flour and salt, gradually add to the creamed mixture and mix well. Divide dough into fourths. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out each piece of dough to 1/8-in. thickness. Cut with floured 2-in. round cookie cutters. Place 1 inch apart on ungreased baking sheets. Spoon 1/4 teaspoon jam in the center and spread to within 1/4 in. of edge of cookie. Shape into a bell by folding edges of dough to meet over filling. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cook. Dust with confectioners’ sugar
p 177 TOH Cookies
This called for Strawberry jam- I had a variety of opened jars in the refrigerator so, I used Strawberry jam as well as pear/lime; peach; mango and apricot jams – I was curious so I tried Andes mints because I had a few and WOW – the mints are delicious in here! If you decide to do this – watch the mints carefully as those cookies bake faster than the others
I know they don’t look like bells – I believe I should have put the dough in the refrigerator for a bit to firm it up before shaping and baking.
This definitely screams fall with the first bite. The smells of the house are saying fall. This is a delicious, soft bar/bread.
22 minutes worked for me here in Indiana. To take these bars over the top in banana flavor, I added banana flavoring. This was very easy and quick to create this morning. The spices in this recipe definitely make this a fall treat.
Papas Cutting Board 