The crumble topping in this recipe is my Grandma’s creation. We couldn’t decide whether to use it for apple crumble or date squares, so we whipped up a double batch of topping and made both desserts!
In Mennonite communities, Easter paska is a special treat – kids look forward to this sweet iced bread from Oma’s oven.
I call these banana carob brownie muffins because whenever my husband Mark eats one, he asks me “are you SURE there’s no chocolate in this?”
The raisins are kneaded into this sweet, enriched dough to make a soft, comforting breakfast or teatime raisin bread. This recipe can fill two loaf pans or one large round pan with a whole in the middle.
Hawaii oatcakes are chewy and satisfying for breakfast, filled with oats and nuts and fruit, and even some butternut squash.
This crusty fluffy bread came out so tasty, our most particular eater Kathleen asked for 4 helpings!
Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
My mom used to make this banana ring cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise.
We had two giant bags of raw almonds from a past Costco run that weren’t getting eaten. So I decided to salt and dry roast them, and now they’re getting gobbled up like crazy. With this experiment, I learned how to make super easy roasted almonds!
I made up a gluten-free muffin recipe! Maple apple oatmeal raisin muffins, based on what I had in the kitchen. So tasty!