Applesauce Snack Cake

I love snack cake! It’s cake that you mix in the same pan you bake it. Easy to make, easy to clean up.

1 3/4 cup flour
1 cup brown sugar
1 1/2 tsp cinnamon, nutmeg or allspice, or a dash or two of each
1 tsp baking soda
1/2 tsp salt
3/4 cup applesauce
1/3 cup canola oil
1 tsp vinegar

Mix flour, brown sugar, spices, baking soda and salt with fork in ungreased square pan, 8 X 8 X 2 inches.
Stir in remaining ingredients.
Bake in a preheated 350F oven 35 to 40 minutes.

“good for you” cookies

If you read my previous post, you already know how I feel about “healthy” food, but my friend was raving about these cookies so I asked for the recipe. Not that much different from “regular” cookies. Since you don’t use margarine or butter, the fat is not saturated, so I guess that’s better for you. And there’s no refined sugar, so I guess honey is better than refined sugar.

2 cups brown flour
2 cups oats
1-2 cups chocolate chips
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 eggs
1/2 cup honey
3/4 cup oil (my friend uses olive oil, I used canola)
1 tsp vanilla

I just mix up all the dry then add the wet. Bake at 350 for 12-15 minutes. It makes about three dozen of the size I make.

Turkey Stir Fry

I’ve been holding out on you.

I actually made this over a week ago. After I made it I decided not to post it because it’s not much of a recipe. But when I saw the pictures I changed my mind.

I sliced up half of a turkey breast and one red bell pepper.

I sauteed the turkey breast until it was almost done, threw in the peppers and a handful of snow peas.
After I tossed it around in the pan for a while I put some peanut sauce in. I have a recipe for peanut sauce on my blog on a separate page. If I knew how to put a link here I would. 🙂 I have used the president’s choice peanut sauce and quite like it if you don’t want to make your own, but it’s really easy.
While all that was happening I made some rice, threw the stirfry on top and voila; dinner in less than half an hour.

Delicious, easy, nutritious!


World Class Waffles



This little piece of paper had a home in my waffle maker for years. I’m surprised I didn’t lose it. Recently it’s been on my fridge. I don’t recall where I clipped it from, but it has the phone number for Fleischmann’s so I’d guess it was an ad for their yeast.
Anyway, it makes really excellent waffles.

2 1/4 c flour
3 Tbsp sugar
1 pkg instant yeast
3/4 tsp salt
2 c milk
3 eggs
1/3 c melted butter or canola oil
2 tsp vanilla

Mix dry ingredients together. Mix wet ingredients together, then add the wet to the dry and stir.
Let rise in the fridge overnight or in the oven with the light on for about 45 minutes to an hour.
Give it a good stir and bake in a hot waffle iron until golden.

My mom has made white sauce for waffles without a recipe since I was a kid. (about a hundred years) I can’t make it nearly as well as she can, but here’s the basic gist;
Warm up about 2 cups of milk with 3-4 Tbsp of butter on medium-low heat in a small saucepan. Mix 2 Tbsp flour and 2 Tbsp sugar in a small bowl or coffee cup and slowly add to the hot milk, stirring constantly. Continue to cook over medium-low heat, stirring, until it’s thick.

Today I made a clean-out-the-freezer topping for my waffles of about half a cup of chopped rhubarb, about a cup of cranberries and about a quarter cup of brown sugar. I threw that in a small pot with a splash of water-just enough so that it didn’t burn, then put it on medium heat while the waffle batter was rising, then while I was cooking them.