Several people have asked for the recipe for my apple variation of the no-butter pumpkin oatmeal cookies I mentioned in a previous post. These recipes are very flexible… I have made these cookies with applesauce and fresh apples and applesauce and a combination of fresh and dehydrated apples… and both are delicious!
Cooking & Baking from Scratch
My previous posts about the applesauce spice and chocolate mix-in-the-pan cakes continue to generate a LOT of mail. I receive the same two questions over and over… “Are these cakes really that easy to make?” and “Are they as good as a cake from a mix?” The answer to both questions is a resounding yes. With just three easy steps, anyone… even someone who has never made a cake before… can make these delicious, preservative-free cakes from start to finish in about as much time as it would take to use a commercial cake mix. And for anyone dealing with allergies, both of these cakes are milk, egg, and soy-free.
Katy, a reader from Idaho who sent me this recipe several months ago, told me that she has had people insist that these meatballs are really made of meat. I must admit I was skeptical at first… but she’s right, these mock meatballs are incredible. They actually taste like “real” meatballs… the texture is the same… and they even look the same! Thank you, Katy… this recipe is definitely a keeper.
This recipe was sent to me by a reader who lives in Germany. She wrote that she always makes these gingerbread boys every Christmas, not for her children, but for her husband of forty-three years. Making these gingerbread boys is a big part of their holiday celebration and has become a much-enjoyed tradition for both of them. She urged me to try this recipe for myself and if I liked it, to share it with my readers, but to please not post her full name. So here is the recipe… thank you Waltraud (Walli) for sharing your recipe… and your story.
This is my favorite refrigerator roll recipe. Called “ice box butter buns,” these dinner rolls are wonderful for everyday or for a special holiday dinner because you can make the dough ahead of time and bake the rolls just before dinner is ready. I use all butter for the shortening and sometimes substitute half of the flour with whole wheat flour. These dinner rolls are easy and quick to make and add a special touch to any meal.
Reader question… “I’ve noticed that a lot of recipes list pumpkin pie spice mix as an ingredient. I almost bought a jar of it when I was grocery shopping but I don’t think I will be using it very much, it was expensive, and I wondered was it something I could make myself. I already make your Italian Seasoning mix. Would you perhaps have a recipe for making pumpkin pie spice?” –Lilith P.
Measure all ingredients carefully and use the appropriate type of measuring cups. For dry ingredients, use nested cups with a flat top edge so you can level them off with a knife. For wet ingredients, use a glass measuring cup with a spout, set the filled cup on a flat surface, and bend down to the cup level to read the measurement line.