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Feb 092015

Honey Nut Muffins With Oatmeal And Raisins

Let me start today with my deepest sympathy to all our friends up north who are getting slammed with snow!!! Just talked to my sister in New York who just came in from shoveling another 7 inches of snow out of her path to the car with more snow to come today and again on Thursday. She wanted to know if she could send some down to me and I said sure as we are having a rainy day here and I would much rather play in the snow :) She chuckled when I told her to have her son come down with his semi and an empty trailer and we would come up with the John Deere and get rid of it for her!
I guess I’m going to be baking a lot more now that Husband needs to eat in the morning with his meds and with his appetite not yet in full swing at o’dark thirty, I have been trying to keep something that will be easy for him to grab and enjoy with his coffee such as these muffins and the apple walnut bread that I posted recently. I have been trying not to indulge at that hour but when he warms something up, the aroma floating through the air gets my tummy to talking and I find that I too have been enjoying his new morning ritual, well at least until the pounds start piling on :( You can use any kind of nuts in these muffins and even use regular sugar if you prefer, but I like to use local honey in lieu of sugar if I can……….

Great snack anytime!

Great snack anytime!


Honey Nut Muffins With Oatmeal And Raisins
  • ¾ cup flour
  • 2 tsp baking powder
  • ½ teas salt
  • ½ teas ground cinnamon
  • 1 cup rolled oats, not quick cooking
  • ½ cup raisins
  • ¾ cups chopped walnuts or pecans
  • 2 eggs slightly beaten
  • ½ cup milk
  • ¼ cup vegetable oil
  • ⅓ cup honey
  1. Sift the first 4 ingredients together into a medium bowl.
  2. Stir in the oats, raisins and nuts.
  3. Combine the eggs with the remaining ingredients and pour into the dry mixture just until combined.
  4. Fill 12 greased muffin cups ⅔ full and bake in a 400 degree oven for about 20 minutes.
  5. Let cool in pan for 5 minutes and turn out onto a rack to cool completely before storing and being careful not to gobble them all down.

Hope you enjoy and we’ll see you later…………

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Oct 012013

Oatmeal Chocolate Cookies

I am so excited today! Remember yesterday I said it was so quiet here, not even a phone call? Well apparently, our cat Boston Blackie was under our bed and tripped our surge plug where our main phone is connected. Must have happened sometime Sunday afternoon and I didn’t discover it until late yesterday when I looked at my phone on my desk and noticed it was reading that there was no base connection. After getting the phones back up and running, sure enough the phone rang within minutes! My sister up in New York was about to call the cops to come check up on us as she had been trying to call for 2 days and wasn’t even getting our answering machine! Now here comes the exciting part, in one of the magazines that she gets, there was a Martha Washington Cook Book that has been redone to accommodate today’s ingredients! Did you ever read an old cook book and see some of the ingredients they call for? And then the instructions sometimes are not always that clear, pretty crazy stuff sometimes. Well anyway, she ordered the cook book for me and also got a deal where she will get one for herself too! Can’t wait for Santa to bring me that one, which will probably be an early Christmas gift! So speaking of old cook books, this cookie recipe is from my 1933 “Better Homes Recipe Book” compiled by Marjorie Mills and my sister’s call prompted me to do this today. This month is also Cookie Month and today is Homemade Cookie Day, but again, my cookie pans will stay empty until my kitchen is redone and that’s gonna take a little time! So, if you make these, think of me!

kitchen and chicken and book 012

Oatmeal Chocolate Cookies
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • ½ teas salt
  • 1-1/2 cups oatmeal
  • 2 teas baking powder
  • ¼ cup milk
  • ¾ teas vanilla
  • 2 squares chocolate (?)
  • 1 cup flour
  1. Cream the butter, add sugar gradually, add egg, beaten lightly, without separating, add chocolate, melted.
  2. Beat well and add flour, oats, salt and baking powder, well mixed alternately with the milk; add vanilla.
  3. Drop from tip of spoon on buttered sheet, two inches apart; press a large seeded raisin on top of each cookie and bake in a moderate oven twelve to fifteen minutes.


I wrote the recipe as it appears in the book and as you can see, some of it isn’t quite all there or maybe it’s me! From my reading, I would assume that a moderate oven would be 350 degrees. And how big were the squares of chocolate back then? And finally, large raisins with their seed? I think I’ll stick to my seedless thank you! Hope you enjoy………

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