Mom, wondering what to ask for, for Christmas? Here are a couple of things I got years ago and have been SO glad I did. These would also be a wonderful gift for a newly-wed couple, or a grown daughter who is interested in baking.
Have you ever considered baking your own bread with your own freshly-ground wheat? It’s one of the best decisions I ever made for my family. I hardly ever buy store bread anymore. The taste of whole wheat bread with freshly ground flour is not even comparable to store bread. I just make a couple big batches every month or so and freeze it. It’s really not time consuming.
There’s nothing like the smell of freshly- baked bread, and it’s such a good feeling knowing that you are feeding your family something that is super nutritious for them too.
I always liked to give my kids something warm to eat for breakfast, but certainly didn’t have lots of time (especially on a “school day” morning) to fix anything time consuming. So, muffins have been a great option for our family. I mix up a double batch of muffin mix and store in an airtight container in the refrigerator. Then each morning, I just spray my muffin tins and pop them in the oven. In minutes the house smells like freshly baked muffins,and I have a warm and simple breakfast to feed my kids. Add a little yogurt or glass of milk and an orange or banana and breakfast is ready. Another plus is that it keeps well, too, if you have little ones who may sleep later than the older kids. It’s ready and waiting for them when they arise.
I’ve collected LOTS of muffin recipes we’ve grown to love over the years, but here is a favorite:
Here’s a new twist on the Resurrection Cookie idea for Easter. Both are recipes you can do with your kids/grand kids in order for them to understand the death and resurrection of Jesus Christ. Continue reading Resurrection Rolls→
This is wonderful for autumn breakfasts and can be made into muffins, too!
2/3 c. shortening
2 2/3 c. sugar
1 (1lb.) can pumpkin
2/3 c. water
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2/3 c. coarsely chopped nuts
2/3 c. raisins (optional)
Heat oven to 350* Grease two 9 x 5 x 3-inch loaf pans or three 8 ½ x 4 1/2 x 2 1/2-inch loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted in center comes our clean.