Caramel apples are a favorite fall treat of mine. That’s probably why I tried making these Caramel Apple Oat Squares years ago when I clipped the recipe from a magazine—how could I resist a recipe with that wonderful caramel apple flavor? These dessert squares Continue reading
I’ve been so glad to see fresh cranberries at the grocery store these past few weeks! I just had to make something with fresh cranberries and muffins seemed like a good idea. I added some orange extract to give these muffins a subtle orange flavor. You could also add some orange zest if you wanted to.
These muffins bake up with nice rounded tops and have lots of cranberries and pecans in every bite! These are great for a Thanksgiving or Christmas breakfast or brunch, or for anytime in the fall or winter, for that matter. They also make a nice snack or dessert if you’re wanting something a little less sweet. You could probably substitute dried cranberries for the fresh, but I’ve always made these with fresh–I like their slightly sweet, tart flavor!
CRANBERRY PECAN MUFFINS by NancyC
Makes 24 muffins
- 4 cups unbleached all-purpose flour
- 1 1/2 cups granulated sugar
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup milk
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon pure orange extract
- Optional: 2 teaspoons orange zest
- 2 large eggs, lightly beaten
- 2 1/2 cups chopped fresh cranberries (or substitute dried cranberries)
- 3/4 cup chopped pecans
Preheat oven to 350˚F. Line 24 muffin tins with paper liners; set aside.
In large bowl, blend flour, sugar, baking powder, and salt; set aside.
In medium bowl, mix milk, butter, orange extract, and eggs. Add this mixture to the flour mixture, stirring until just combined, then fold in chopped cranberries and pecans and stir until evenly distributed in batter (be careful not to overmix). Batter will be thick!
Spoon batter into the lined muffin cups. Bake at 350˚F for 22 to 25 or until toothpick inserted in center comes out clean. Cool muffins in pans for a few minutes, then remove and cool completely on wire rack, or serve warm.
Do you have your Thanksgiving menu planned out? Are you making anything with fresh cranberries for your special meal? Whatever your plans are, have a blessed Thanksgiving!
Let us be thankful…. HEBREWS 12:28
It’s been awhile since I made banana bread, so when I had some very ripe bananas, I decided it was time to make banana bread again! I also had some dried cranberries I was wanting to use and chopped pecans sounded like a great addition to those cranberries. So I came up with this Cranberry-Pecan Banana Bread. The loaf browns a little more while baking than some banana breads, but it’s sweet and moist when you bite into it and the dried cranberries give it a great flavor. My loaf did sink a little in the center–probably because I took it out too soon and then put it back in the oven. So be sure to do the toothpick test when you’re baking this bread!
I baked this loaf over the weekend one cold winter morning and it tasted so good with a hot cup of coffee! It’s great for breakfast, brunch, or an afternoon snack. Also be sure to use a 9 x 5″ pan; an 8 x 4″ pan won’t be large enough.
CRANBERRY-PECAN BANANA BREAD
Makes one 9 x 5″ loaf
- 1 3/4 cup all-purpose unbleached flour
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup mashed, ripe bananas (about 3 small or 2 medium)
- 1/2 cup light olive oil or non-GMO canola oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
Preheat oven to 325˚F. Grease and flour a 9 x 5″ loaf pan; set aside.
In large bowl, blend flour, sugar, baking soda, salt, and cinnamon.
In medium bowl, stir eggs, mashed bananas, oil, Greek yogurt, and vanilla extract, blending everything well.
Add egg/banana mixture to flour mixture in large bowl and stir just until combined. Fold in the dried cranberries and chopped pecans.
Pour batter into prepared 9 x 5″ loaf pan and bake at 325˚F for 68 to 72 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack.
(Note: this bread may sink slightly in the center, but if you remove it from the oven too soon it will sink even more noticeably, so be sure to do the toothpick test!)
The weather has been colder lately, and that always puts me in the mood to bake. It’s always fun trying new banana bread recipes–do you have a favorite you stick to, or do you like trying new recipes too?
What’s thick, rich, chewy, and buttery with lots of pecan chunks baked in? Pecan Chewies, that’s what. I saw a recipe for these bars over at Southern Bite, and just had to try them. They look like blondies, but they’re much chewier…and so yummy! Continue reading
Homemade granola is so good–I started making it a few years ago and I guess you could say I’m hooked on homemade granola! I’ve made several granola recipes, including Vanilla Almond Granola, Pumpkin Spice Granola, and Dark Chocolate Granola Bars. I like experimenting with different variations and flavors, and I decided to try a version with some fall-inspired flavors like maple syrup, cinnamon, and raisins. There’s nothing fancy about this granola, but it has that great classic cinnamon-raisin goodness. And the maple syrup makes a wonderful natural sweetener. There’s no sugar in this, just the sweetness of the maple syrup. Which is great if you’re trying to cut back on sugar. And even if you’re not, it’s still a really good granola!
MAPLE CINNAMON RAISIN GRANOLA by NancyC
Makes about 9 cups
- 4 cups old-fashioned rolled oats (don’t use quick oats)
- 3/4 cup coarsely chopped walnuts
- 3/4 cup coarsely chopped pecans
- 1 cup sweetened or unsweetened shredded coconut
- 1/2 cup raw shelled sunflower kernels (if you use roasted and salted kernels, add them to the mixture after baking)
- 1/2 cup raw pepitas (hulled pumpkin seeds–if you use roasted and salted pepitas, add them to the mixture after baking)
- 1/2 cup wheat germ
- 1/2 cup plus 1 tablespoon pure maple syrup
- 2 Tablespoons non-GMO canola oil or light olive oil
- 1/2 teaspoon salt
- 1/2 Tablespoon ground cinnamon
- 1 cup raisins
Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.
In a small bowl, blend the maple syrup, oil, salt, and ground cinnamon; set aside.
In a medium bowl, toss the oats, walnuts, pecans, coconut, sunflower kernels, pepitas, and wheat germ (you’ll be adding the raisins after the granola is done baking). Mix in the maple syrup, oil, salt, and cinnamon mixture and toss again, combining and coating all ingredients well.
Spread this mixture on parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss the mixture for even baking. Return to oven and bake for an additional 15 minutes, until mixture is golden.
Remove from oven and add the raisins to the mixture on the pan; toss to combine. Let mixture cool completely on pan, then store in a tightly-sealed container for up to 2 weeks.
This granola is great with milk or sprinkled over vanilla yogurt for breakfast. And it makes a great snack any time of the day. It’s not super-sweet, but everyone who tasted this for me said it was sweet enough for them.
Do you make you own granola and do you have a favorite recipe?
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