Granola with raspberries

Granola

This recipe is one I brag about to just about anyone who will listen.

I usually make this recipe in triplicate because I go through it so quickly, or so it seems.  A scoop of yogurt and a handful of granola is the perfect breakfast for me.

The coconut and toasted almonds mixed with the honey and brown sugar create a crispy crunchy flavor that is complimented by the salt and vanilla so perfectly I can’t begin to be quiet about it.

The hardest part is making sure it doesn’t stick to the pan, so I use my absolute favorite product, Reynolds Release Non-Stick Foil (again, no kickbacks here, just my personal preferences).  The granola slides right off this stuff.

I hope this recipe makes it into your regular rotation as it has into mine.


Banana Bread

This banana bread recipe has been in my rotation for decades.  It’s origins stem from my first cookbook.  The Joy of Cooking.  A true classic.  When I was a little kid I’d sit and dream of all the recipes I’d create and parties I’d host.  From the gelatin molds (it was an old cookbook) to the champagne glass tower which would get filled from a single bottle of champagne.  Oh, the glamour! 

The original banana bread recipe offers alternatives for the oil product.  Butter, shortening, etc. and I find I love the recipe best with vegetable oil.  Plus, it is much easier and quick to mix.

Banana bread is generally delightful, but this chewy and tender offering is quite memorable, and not just a great way to use up the overripe bananas on your counter or in your freezer.


Easter Basket Teaser – Recipes To Come!

Sweet and quick breads are the order of the day for Easter Sunday.  These can be made in advance as far back as Good Friday or as late as Easter morning.  If prepping them early, remember to store them in an airtight container, or wrap well in plastic wrap.

The Banana Bread, Sour Cream Coffee Cake, and Zucchini Bread are all easy to throw together and impressively tasty for those Easter guests.  Whether it’s just the regular household, or extended family, these are sure to please.

Not everyone thinks of quick breads as appetizers, or thinks of appetizers on Easter morning at all, but these are perfect for that time between searching for eggs and that big meal.

Check back tomorrow for the first round of bread recipes!


Zucchini Bread

So, anyone who’s browsed my blog knows that my beloved grandma took a few shortcuts in the kitchen.  Let me tell you something, here, in this recipe, she did not.  I did.  It’s the dead of winter in February 2021 and not only is fresh zucchini hard to come by, it’s impossible to find.  Between the winter months and the pandemic, it’s just another food that’s fallen into the food shortage.  

But heck if I had a craving for this memory inducing treat.  I strongly considered the yellow summer squash that has the same distinct feel of zucchini but not that great green and unique flavor.  Now, if you’re in the mood for the fresh stuff, and can only find the yellow squash, go for it.  It has the same texture and nutritive values, just don’t include the seeds. 

Gosh, what’s a person to do when they really want that zucchini flavor?  Head to the freezer section at the local grocery store where the new fad of spiralizing all the veggies comes in handy.  I picked up some spiralized zucchini in a 12 ounce bag, not store brand, since I tried that too and it was a brick of water and yuck. 

So head on over to my recipe to check out the delicious, simple and now, year round indulgence. 


Morning Glory Muffins

The original recipe was first published in Gourmet magazine in November 1981.

Legend has it that it was Chef Pam McKinstry who created these muffins in 1978.  The recipe was for her restaurant, the Morning Glory Café, on Nantucket Island in Massachusetts.

I lived on Nantucket Island from 1988-1990.  It was an amazing two years that I cherish to this day.  I was lucky enough to get to visit the Morning Glory Café from time to time and to have these muffins firsthand.

If we’re being honest, I was obsessed with them from the first bite.

There are many versions of this recipe on the internet that claim to be the original.  Most, like mine, include pineapple.  Some include ginger, or orange juice.  Others include wild and crazy ingredients such as flaxseed or jammy bits (yeah I had to figure that one out too). 

When I was in college and working in the culinary library, I came across an original copy of the Gourmet magazine from 1981 and was thrilled to find the recipe.  I had since lost it, but recently I acquired a full set of 1981 Gourmet magazines and was very excited to find this very recipe in the November edition.

Here at MommiesNommies.com we worked hard to bring you the actual original recipe as well as the version I have updated to add a little more pizzazz.  No offense to Chef McKinstry.

I’ve since made it my own, adding pineapple and changing the all carrots part to include not only carrots, but also zucchini and yellow summer squash to liven things up and get a few different types of nutrients in there. 

You’re, of course, welcome to keep it as originally intended: all carrots, no pineapple, and a lot of vanilla.

Here is the recipe, as it originally was written:

Into a large bowl sift together 4 cups all-purpose flour, 2½ cups sugar, 4 teaspoons each of baking soda and cinnamon, 1 teaspoon salt.  Stir in 4 cups grated carrot, 1 cup each raisins, chopped pecans, sweetened shredded coconut, and 2 apples, peeled, cored and grated.  In a bowl beat 6 large eggs with 2 cups vegetable oil and 4 teaspoons vanilla and stir the mixture into the flour until the batter is just combined.  Spoon the batter into well-buttered ⅓ cup muffin tins, filling them to the top, and bake the muffins in a preheated moderate oven (350° F.) for 35 minutes, or until they are springy to the touch.  Let the muffins cool in the tins on a rack for 5 minutes, turn them out onto the rack and let them cool completely.  Makes about 30 muffins.


Guacamole

This recipe comes to us by way of MyHeather.  My best friend since high school.  My dearest friend who tells me like it is.  Including how to make some damn good, yet wildly unconventional guacamole.

Wait, her name is “MyHeather”?  Yes, and it’s pronounced “YourHeather.”  Only I get to call her “MyHeather.”  🙂  There was a time in my life when there were FIVE Heathers running around, and I needed to distinguish between them all, and since it made the most sense, she became “MyHeather.”

She lives a good 2,700 miles away from me and during one of our annual visits, I was at her house and we decided to make guacamole… her way.

I was unsure of this unique recipe, especially since she doesn’t like sour cream, so the recipe calls for… mayonnaise.  Yup, I said it.  Mayo.  Not jalapeños either.  Pepperoncinis.  Another unique aspect.

Turns out I LOVE this recipe.  Like a little too much.  It’s SO good, and I’m not just saying that. 

Give it a shot.



Hardboiled Eggs – Instant Pot

You’ll never believe this, but this recipe is so easy it’s downright silly. 

The first time I tried this I was not ready to believe not only how easy it was to follow but how easy the eggs are to peel after they are done cooling.

Recently I was chatting with a friend about hard boiled eggs and the peeling process, how it’s always been a challenge, until now.  I asked her, my website designer who gets advance copies of all my recipes, if she had tried this one with her friend who owns an instant pot.  The friend loves Loves LOVES hard boiled eggs and her instant pot.  To me, the two went together naturally.  Ha, apparently, my website designer had this site on her mind, not cooking!  Eventually she tried it and, lo and behold, it was a success.

The toughest thing about this recipe is remembering to set the timer for either 10 minutes when it first comes to pressure, or 5 minutes after the first 5 minutes of cook time.

These eggs come out looking like a pro made them. They’re terrific for deviled eggs for that party you’re headed to.

Check out my deviled eggs recipe here.