APPLE MUFFINS

3 1/2 c. flour 1 T. cinnamon
3 c. finely chopped apples 1 c. vegetable oil
2 c. sugar (half brown, half white) 3 eggs
1 t. salt 2 c. chopped nuts

2 t. soda 2 t. vanillaPreheat oven to 350. Grease muffin tins. Thoroughly combine apples and sugar, then add the rest of the dry ingredients. Mix well. Add oil, egg, nuts and vanilla. Then mix in flour. The batter will be very thick and gooey. Fill muffin tins 2/3 full. Bake about 30 minutes. Can be frozen.

OUR DAILY GRANOLA

1 lg. box old fashioned oatmeal 1 c. Canola oil
1/2 c. wheat germ 1 c. honey
1/2 c. oat bran 1 c. maple syrup
1/2 c. wheat bran 1 c. molasses
1 T. cinnamon 3 T. vanilla
1 c. each: walnuts, pecans, almonds 2 t. salt
coconut, chopped dates, dried cranberries, raisins, etc. to taste

Preheat oven to 350. In large roasting pan combine oatmeal, wheat germ, oat bran, wheat bran, cinnamon and salt. Mix in chopped nuts. Then stir in oil, honey, maple syrup, molasses and vanilla until everything is well coated. Bake for 30 minutes, stirring every ten minutes so everything cooks evenly. Add dried fruits of your choice after removing from the oven. You can add more or less oil and sweeteners, depending on your tastes. This granola can be frozen in freezer baggies.

THE BEST BANANA BREAD ( NO KIDDING)

1 1/2 cups melted butter 4 cups flour
1 3/4 cups brown sugar 1 t. salt & 1/2 t. soda
4 eggs 3 t. baking powder
2 1/2 t. vanilla & 1/2 t. almond extract 1/2 nutmeg & 2 t. cinnamon
grated rind from one orange 2 cups mashed ripe bananas soaked
in 1 cup strong black coffee
1 cup each raisins and chopped walnuts

Beat together ingredients from left column, adding eggs one at a time. Then add flour mix (right column) and banana mixture alternately to butter mixture. Mix gently. Then add nuts and raisins. Grease two loaf pans. Bake at 350 for 40-50 minutes.

GENEVA'S SWEET CHERRY MUFFINS

1/2 c. butter, at room temperature
1 c. sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. chopped sweet cherries (frozen)
2 c. all purpose flour
1 c. vanilla (or plain) yogurt
1 t. nutmeg

Heat oven to 375. Grease 12 muffin cups, including area between cups. In a medium sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder and salt. Then add the cherries. Mix in half the flour, alternating with the yogurt, until completely mixed. In a small bowl mix together:

 1/4 c. brown sugar
  1 c. sliced almonds
1/4-1/2 t. nutmeg

Scoop batter into muffin tins, filling half way. Sprinkle on almond mixture. Bake for 25-30 minutes or until golden brown. Let cool 30 minutes before removing from pan.

CHOCOLATE PEANUT BUTTER BALLS

6 c. powdered sugar 2 c. peanut butter
1 t. vanilla 1 c. butter
2-3 c. semi sweet chocolate chips
2-3 square unsweetened baking chocolate

In a double boiler, melt chocolate. In a medium bowl mix together sugar, butter, peanut butter and vanilla. Dough will be loose. Form 1-2 inch balls from the dough. Dip balls in chocolate with either a toothpick or a fork. Set on wax paper and cool. Makes about 3 dozen.

MOUNDS BALLS

This is an industrial recipe (makes 6-8 dozen depending on their size). Half the recipe still makes a lot, but you can freeze half the filling and make later.

1 c. softened butter 8 c. powdered sugar
1 c. milk 12 c. coconut, shredded
3-4 c. semi sweet choc. chips
2-3 squares unsweetened baking chocolate
1-2 c. white chocolate chips

In a double boiler melt semi sweet and unsweetened chocolate. Meanwhile in a large bowl mix together butter, sugar, milk and coconut. Form into 1-2 inch balls. (If batter is too soft put it in the freezer for 10-15 minutes.) Then with the ball of coconut mix resting on a fork, dip it into the melted chocolate, set on wax paper and chill. After chocolate is hardened, melt the white chocolate in a small zip lock plastic bag in the microwave. Check after 45 seconds. Squish the chips and stir a bit in the bag. Continue cooking for an additional 30 seconds or until completely melted, in 30 second intervals. Let cool for a minute. Then snip the very end of a corner of the bag and drizzle designs on the balls. Chill again. Ready to serve...

CHEWY COCONUT BARS

Preheat oven to 350.
1/2 c. all purpose flour 1/2 c. light brown sugar
1 t. cinnamon 1 large egg
1/4 t. baking soda 1 1/2 c. sweetened shredded coconut
1/2 t. salt 1/2 c. dried cranberries
1/2 c. unsalted butter, at room temp.

Combine flour, cinnamon, baking soda and salt in a bowl. Mix and set aside. In a separate bowl, cream butter and sugar until smooth. Add egg and blend. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 8 inch square baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place on a rack to cool, then cut when cooled down. Makes 15 2 1/2" x 1 1/2" bars.

ALEXANDER'S INN LEMON BARS

Crust:
1 ¾ cups all purpose flour
2/3 cups confectioner’s sugar
plus extra to decorate finished bars
¼ cup cornstarch
¾ t. salt
12 T (1 ½ sticks) unsalted butter,
softened and cut into 1-inch pieces, plus
extra for greasing pan

Lemon Filling:
4 large eggs, betaen lightly
1 1/3 c. granulated sugar
3 T. all-purpose flour
2 t. finely grated zest from two large lemons
2/3 c. juice from 3-4 large lemons, strained
1/3 c. whole milk
1/8 t. salt

1. For the crust: preheat oven to 350. Lightly butter a 13x9 baking dish and line with one sheet wax paper. Dot paper with butter, then lay second sheet over it.

2. Pulse flour, confectioner's sugar, cornstarch, and salt in food processor. Add butter and blend 8-10 seconds, then pulse until mixture resembles course meal. Sprinkle mixture into lined pan, pressing firmly with fingers into even, ¼ inch layer over entire pan bottom and about ½ inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in the lemon juice, milk, and salt to blend well.

4. To Finish: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Grasp edges of the lengthwise piece of waxed paper and lift the bars onto a cutting board. Fold paper down and cut into serving-size bars, wiping knife or pizza wheel clean between cuts, as necessary. Sieve confectioner’s sugar over bars.