Carrot Cake Muffins

Dorie's Carrot Muffins

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2c. flour
1/2c. sugar
1T. baking powder
1 1/2t. cinnamon
1/2t. ginger
1/4t. baking soda
1/4t. salt
1/3c. brown sugar
2/3c. oil
2 eggs
3/4c. milk
1t. vanilla
1c. shredded carrots
1/2c. sweetened coconut
1/3c. moist raisins
1/3c. pecans or walnuts

Mix together the wet ingredients, add the dry ingredients just till moistened, then fold in the carrots, coconut, raisins, and nuts.
Bake in greased muffin tins ( 12) and bake at 375 for about 20min.

TWD Kugelhopf???

Well we were planning on making this but just as we started to get the ingredients together we realized we had no eggs! So we ended up not doing it:( Next week we are planning on making the rice pudding(YUCK:) None of us kids like it but our Mom and Dad do so we are going to make them there own individual ones! Sorry if we disappointed anyone but by the time we got eggs we saw how long the recipe took, we decided that we wouldn't have enough time to make it:)

The DeL Sisters

Whole Wheat Sourdough English Muffins

Sourdough English Muffins
½ cup sourdough starter, fed
3 cups whole wheat flour
1 cup water
½ tsp baking soda
½ tsp salt
2 tbsp sugar
cornmeal

Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).
In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour, 2 tablespoons at a time, until the dough looses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.
Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.
Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.
Cool completely before storing.

Click here to get your sourdough starter recipe!

Island Treasure Cookies

1/2c. softened butter
1c. brown sugar
1T. vanilla
1 egg
1 2/3c, wheat flour
3/4t. baking powder
3/4t. salt
1/2t. baking soda
3/4c. toasted coconut
3/4c. chopped macadamia nuts
2c. chopped Crunch Bars or chocolate chips


Cream together the butter and sugar. Add egg and vanilla. Mix in the rest of the ingredients. Till combined. Drop onto ungreased cookie sheets by rounded TLB. a few inches apart. Bake at 375 for 10-12 min. Cool 2min. then remove and cool..................if you can wait that long to eat them!

Yields 2/2-3 1/2 dozen, if you don't eat any of the dough:0)



- Our little brother and sister wanted to make cookies last week......and this was the recipe they chose, and made. With a tiny bit of help:-)

Rasapple Pb Crunch Muffin

1 Homemade Sour Dough English Muffin (or what ever kind you prefer!)( Recipe to be posted soon)
1 1/2t.-1T. Organic Peanut butter
1T. Homemade Granola
1/2 an apple peeled and thinly sliced
1t. cinnamon
1 1/2t.-1T. honey ( how sweet are you?)
5 big fat juicy raspberries
1T. Chopped walnuts



Put your sliced apple in a saucepan with the cinnamon and honey.
Cook till el dente. Toast you muffin. Then spread with the Pb. Top with the apples, and sprinkle with nuts and granola.................don't forget the raspberries:-)
Serve with a steaming cup of tea..........................

Banana Cranberry Nut Cake

3/4c. honey
1/4c. applesauce
1/4c. oil
2 eggs
2 ripe bananas mashed
1t. vanilla
1 1/2c. wheat flour
1/2c. 10 grain cereal
1/2t. salt
1t. baking powder
1/2t. baking soda
1/2c. chopped walnuts
1/2c. dried cranberries


Mix together the wet ingredients. Add the dry just till moistened. Pour into a greased 11x7pan. Bake at 350 for 35-45min. Cool slightly then spread with the cream cheese frosting. Sprinkle with a few extra nuts and cranberries.


Cream Cheese Frosting
1t. vanilla
8oz. cream cheese softened
1/4c.-1/3c. maple syrup
2T. butter softened

Beat all the ingredients in a mixer till smooth and spreadable.