A fluffy, fruity coffee cake with a sweet crusty topping
Yield: 

9 servings
Ingredients: 

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
3/4 cup milk
1 cup blueberries, cranberries*, raspberries, chopped strawberries, or finely-chopped apples

Topping Ingredients:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup softened butter
1 teaspoon cinnamon
Instructions: 

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.

2. In another bowl, beat eggs until frothy. (We use an electric mixer for this.) Mix in oil and milk.

3. Pour milk mixture into dry ingredients and stir. Fold in fruit.

4. Pour batter into a greased 8- or 9-inch square baking pan**.

5. Mix topping ingredients together (should be coarse crumbs/lumps of topping) and sprinkle over batter.

6. Bake at 350 degrees for 50-60 minutes, until cake tests done in
the middle. Cover cake loosely with foil if the top starts browning too
quickly (I usually place foil over the cake after about 45-50 minutes).

7. Serve hot, or cool in pan. 🙂

Additional Notes: 

*We put frozen cranberries in a food processor for a minute or so, to chop them coarsely.

This recipe is from Tammy’s Recipes.

A moist, sweet carrot-pineapple cake with a light cream cheese frosting
Yield: 

9 servings
Ingredients: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
2/3 cup oil
2 eggs
1 cup (packed) finely shredded carrot
1/2 cup crushed pineapple (with juice)

Frosting Ingredients:

3 ounces cream cheese, softened
1 tablespon butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
milk, as needed
1/2 cup chopped pecans, optional
Instructions: 

1. To make the cake, sift dry ingredients together in a large bowl.

2. Add wet ingredients and mix on medium speed for 2 minutes.

3. Pour batter into a greased and floured 9×9-inch baking pan.

4. Bake at 350 degrees for 35 minutes or until cake tests done.

5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.

6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.

This recipe is from Tammy’s Recipes.

A dark spicy oatmeal cake with a sweet broiled coconut topping
Yield: 

16-24 servings
Ingredients: 

Spice Cake Ingredients:

1 1/2 cups flour
1 cup quick oats
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup butter, softened or melted
1 cup water
2 eggs
2 tablespoons molasses

Coconut Topping Ingredients:

1/4 cup butter
2/3 cup brown sugar
1/2 cup shredded coconut
1/2 cup chopped pecans
3 tablespoons light cream or whole milk
Instructions: 

1. Measure all cake ingredients into a large mixing bowl. Blend 1/2 minute on low speed, and then for 3 minutes on high.

2. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees
for 35-40 minutes or until cake tests done. Cool cake slightly.

3. To make coconut topping, melt butter in sauce pan. Add brown sugar and stir over medium heat until sugar is mostly dissolved. Add coconut, pecans, and cream. Spread topping over cake and broil cake for 2-3 minutes, until topping is bubbly and browned.

This recipe is from Tammy’s Recipes.

An all-natural fruit cake with pecans, dates, and pineapple!
Yield: 

4-5 dozen small slices
Ingredients: 

1 cup honey
4 eggs
1 cup whole wheat pastry flour*
2 teaspoons vanilla extract
1/2 teaspoon salt
12 ounces chopped pecans**
12 ounces dried pineapple slices, finely chopped
12 ounces dried pitted dates, finely chopped**
Instructions: 

1. In a large bowl, combine the honey, eggs, flour, vanilla, and salt, stirring until well-mixed.

2. Add the nuts and dried fruit, and stir well.

3. Grease small loaf pans — either four 3×5-inch pans or six mini loaf pans (1.5×4.5-inch).

4. Pack fruit cake batter tightly into the greased pans and bake at
325 degrees for 45-55 minutes or until the cake tests done (clean
toothpick or fork in center). Edges will be browned.

5. Remove cake from pans and allow to cool on a wire rack. Slice thinly.

Fruit cake can be frozen (I wrap in wax paper and then in foil for freezing).

This recipe is from Tammy’s Recipes.

A breakfast my mom served when I was growing up: Toasted homemade bread topped with milk and sugar!
Yield: 

1 serving
Ingredients: 

1 slice homemade bread
1-2 teaspoons sugar or alternative
1/2 cup whole milk
Instructions: 

1. Toast bread until nicely browned, but not burnt (of course).

2. Lay toast in a soup bowl or plate with a slight edge. Pour milk over toast.

3. Sprinkle with sugar or whatever sweetener you prefer. (I like to use xylitol since it’s healthy and tooth-friendly!)

4. Use a spoon to cut toast into bite-sized pieces and enjoy!

This recipe is from Tammy’s Recipes.

Tender, moist, and deliciously spiced pumpkin whole wheat pancakes!
Yield: 

18 small-medium pancakes
Ingredients: 

1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/3 cups buttermilk
1 cup mashed/canned pumpkin
2 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons brown sugar

Instructions: 

1. In a large mixing bowl, whisk together the first 7 ingredients (dry). Set aside.

2. In a separate mixing bowl, whisk together the buttermilk, pumpkin, eggs, sour cream, vanilla, and brown sugar.

3. Add wet mixture to dry and stir gently just until a batter forms (can be lumpy).

4. Cook pancakes on a greased and pre-heated griddle or skillet. Ladle batter onto griddle, spreading it out slightly if needed.

Be sure to cook these long enough — they seem to take slightly
longer than regular pancakes, so be patient! When they are done,
however, they will be tender, moist, and deliciously fragrant!

Serve with hot maple syrup, brown sugar syrup, butter, or just enjoy plain! 🙂

This recipe is from Tammy’s Recipes.

Spiced pumpkin scones with cinnamon icing drizzled on top!
Yield: 

8 scones
Ingredients: 

1 cup whole wheat pastry flour
1 cup all-purpose flour*
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons butter, sliced and chilled
1/3 cup pumpkin puree
1/3 cup heavy whipping cream
6 tablespoons brown sugar
2 teaspoons vanilla extract

Cinnamon Icing Ingredients:

1 cup powdered sugar
1 teaspoon ground cinnamon
1-2 tablespoons milk
Instructions: 

1. In a large mixing bowl, whisk together the first 8 ingredients (dry). Cut in butter until coarse crumbs form.

2. In a smaller mixing bowl, whisk together the pumpkin, cream, sugar, and vanilla.

3. Add to dry mixture and stir just until mixture forms a thick
dough. Use your (clean) hands to knead the dough once or twice, pressing
it together. (For more tender scones, don’t over-knead.)

4. On a lightly floured surface, form dough into a circle, about 3/4
inch thick. Use a knife or pizza cutter to cut circle into 8
wedges/triangles. Place wedges on an ungreased baking sheet, not
touching.

5. Bake at 425 degrees for 15 minutes, until scones are lightly browned on the bottom.

6. Make icing by whisking together the icing ingredients, adding just enough milk to make a drizzling consistency. Icing can be drizzled over warm or hot scones, or brushed on.

This recipe is from Tammy’s Recipes.

Tender and flaky scones with cranberries and almonds, topped with a sweet crusty glaze
Yield: 

8 scones
Ingredients: 

2 1/8 cups all-purpose flour*
1/4 cup granulated sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) cold butter, sliced
3/4 cup dried sweetened cranberries (“Craisins” or other brand)
1/4 cup sliced or chopped almonds**
1/2 cup heavy cream
1 egg
1 teaspoon vanilla extract
2 teaspoons almond extract
2 tablespoons heavy cream, for topping
sugar, for sprinkling
Instructions: 

1.
In a large mixing bowl, whisk together the flour, sugar, salt, and
baking powder. Cut in the butter. Stir in cranberries and almonds.

2. In a small bowl, whisk together the 1/2 cup cream, egg, and
extracts. Stir into dry mixture, stirring just until moistened. Knead a
few times, until a dough forms (don’t over-knead).

3. On a lightly floured surface, form dough into a circle, about an
inch thick. Cut into 8 wedges. (I use a pizza cutter to slice the
dough.) Place wedges on an ungreased baking sheet.

Alternately, you can place the circle of dough onto the baking sheet
before cutting, if you wish, and leave scones touching as they bake.
Increase the baking time as needed (probably 10-15 minutes longer) if
you bake them this way.

4. Brush scones with the reserved 2 tablespoons of cream, and sprinkle with sugar.

5. Bake at 350 degrees for 20-25 minutes, until edges are lightly
browned and scones are done inside. Cool on a wire rack. Delicious warm
or cold, and maybe even better the next day! 🙂

Additional Notes: 

*Scones
pictured were made with 1 cup all-purpose flour and 1 cup + 1
tablespoon whole wheat pastry flour. Delicious either way!! 🙂

**I buy whole almonds since they retain their nutrients better than pre-sliced or chopped. I chop mine in a food processor or run them through the Salad Shooter with a slicer attachment.

This recipe is from Tammy’s Recipes.

Flaky lemon scones, drizzled with a tangy lemon icing
Yield: 

8 scones
Ingredients: 

2 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) cold butter, cut
1 1/2 teaspoons lemon zest*
2 teaspoons freshly squeezed lemon juice
1/2 cup heavy whipping cream
1 egg

Icing Ingredients:

3/4 cup confectioner’s sugar
1 1/2 tablespoons freshly squeezed lemon juice
Yellow food color, optional
Instructions: 

1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the butter.

2. In a separate bowl, whisk together the lemon zest and juice, cream, and egg.

3. Stir egg mixture into dry ingredients, just until a dough starts
to form. Knead a couple times until the dough holds together.

4. On a lightly floured surface, gently press dough into a circle,
about an inch thick. Cut into 8 wedges (I use a pizza cutter to quickly
and neatly cut the wedges!).

5. Place scones on an ungreased baking sheet, not touching each
other, and bake at 350 degrees for 25 minutes, or until edges are
lightly browned. Remove from oven and let rest on the sheet for 5
minutes.

6. Prepare the icing by mixing the powdered sugar with enough lemon
juice to make a drizzling consistency. Add a drop or two of yellow food
color if desired.**

7. Place scones on a wire rack. Drizzle or brush icing over warm scones. These scones are delicious hot, but I think they taste even better the next day, when the lemon flavor has permeated the scone even more!

This recipe is from Tammy’s Recipes.

A creamy baked oatmeal with apples and cinnamon. Serve with milk for breakfast or with whipped cream for dessert!
Yield: 

6-8 servings
Ingredients: 

2 eggs
1/8 teaspoon salt
2 teaspoons cinnamon
1/2 cup brown sugar*
4 cups milk
2 cups old-fashioned rolled oats
2 large apples (2-3 cups), cored and diced**
Milk or whipped cream, for serving (optional)***
Instructions: 

1. In medium-large mixing bowl, lightly beat the eggs. Stir in salt, cinnamon, brown sugar, milk, oats, and apples.

2. Pour mixture into a greased 9×13-inch baking dish. Bake uncovered
at 350 degrees for 40 minutes or until hot, bubbly, and mostly set in
the middle.

Serve warm in bowls with milk on top for a delicious breakfast, or
serve warm with whipped cream on top for a yummy healthy dessert!

Additional Notes: 

This
recipe is very adaptable, so feel free to add some chopped walnuts,
pecans, almonds, raisins, or even other fruits into the oatmeal before
baking!

*Can substitute another sweetener of your choice, such as 1/2 cup sucanat, 1/4 cup honey, or 1/4 cup maple syrup.

**I don’t peel my apples, but you can if you’d like.

***We use heavy whipping cream and make our own homemade whipped
cream (see box for instructions) by beating with an electric mixer and a
couple tablespoons of sugar.

For an even creamier baked oatmeal, add 1/4 cup of heavy cream into the mixing bowl when making this recipe!

I have also substituted water for part of the milk when I was low on milk, and it turned out great.

This Baked Apple Oatmeal recipe is my adaptation of Kristin’s Baked Apple Pie Oatmeal. Kristin created her recipe and it is really super good so be sure to go see hers! I only made a couple small changes to the ingredient list, and simplified the directions to make this even easier than it already was!