Friday, October 20, 2017


I've gotten to where I like eating my yogurt with a fruit muffin for breakfast each morning. When I ate the last Pumpkin-Cranberry Muffin, I started looking for something new to try. I didn't have to go far as I found this Ginger-Carrot-Nut Bread in the same little Betty Crocker fall baking booklet cookbook. A slice of it actually has less calories than the muffin did (it only has 180 calories/slice). I helped it out just a little by reducing the brown sugar a bit without reducing the taste. I also made it multi-grain by using half all-purpose flour and half whole wheat pastry flour. 

The first slice was just perfect with a couple pieces of bacon and an egg. It had cooled slightly when I cut it. A little butter spread on it and I was in "Heaven". (Before I ate a slice the next day or so, I heated the slice in the microwave for 15 seconds then spread a little butter on it and it was just as good as the first slice I ate.)


2       eggs
2/3    cup packed brown sugar
1/3    cup oil
1/2    cup milk (I used skim milk)
1       teaspoon vanilla
2       cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat pastry flour)
2       teaspoons baking powder
1       teaspoon ground ginger
1/2    teaspoon salt
1       cup grated carrots
1/2    cup chopped nuts (I used walnuts)

Preheat oven to 350 degrees F. Grease the bottom only of an 8 x 4 - inch loaf pan with shortening; lightly flour. (I only had a loaf pan 8-1/2 x 4-1/2 - inches.)

In a large bowl, beat eggs and brown sugar with electric mixer on medium speed until creamy.

Beat in oil, milk, and vanilla.

On low speed, beat in flour, baking powder, ginger, and salt until smooth. (I combined these ingredients in a small bowl with a whisk first.)

Stir in carrots and nuts.

Spread evenly in pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cooked mine 65 minutes.)

Cool in pan for 10 minutes.
Loosen sides of loaf from pan by running a knife around the inside edges.
Remove from pan to finish cooling on wire rack.

Serve slices with whipped cream cheese or butter.

Thursday, October 19, 2017


Yesterday I shared some delicious Zucchini Muffins from The Dinner Horn Country Inn, a restaurant in the Pennsylvania Dutch tradition, that was a favorite back in the late 80+ in Kansas City, MO. I haven't been able to discover when it closed, but I heard from several volunteers at Hillcrest Thrift Shop yesterday when I shared this Apple Cake recipe of the owner Bonnie Kellenberg who remembered eating there and raved about it and this cake.

Because of that interest I had to bump a post until next week so I could share the recipe sooner. The cake is awesome. I love the topping baked on the cake. I don't think I have ever eaten a cake of any kind that had this egg white mixture spread on top and baked with the cake. 

I hope you will try this recipe and check back often with me as I explore more recipes from this restaurant. (You can read more about it in the post for the Zucchini Muffins they also served at the Inn.) 


1/2       cup shortening
1          cup sugar
3          egg yolks
3/4       teaspoons baking soda
1/2       teaspoons nutmeg
1-1/2    cups flour
1/2       teaspoon salt
1/2       teaspoon ground cinnamon
3          cups apples, peeled and diced
3          egg whites
1          cup brown sugar
1/2       cup coconut
1/2       cup nut meats, chopped (I used walnuts.)

Preheat oven to 350 degrees F. Grease  a 9 x 13 - inch pan.

Cream together shortening and sugar.

Add egg yolks;
mix well.
Sift dry ingredients;

add to mixture.
Add apples and mix. (I found the easiest way to do this was with my fingers since the mixture is thick.)
Spread mixture into pan.

Beat egg whites until stiff.
Add brown sugar, nuts, and coconut.

Spread on top of cake.

Bake for 45 minutes.

Cool cake in pan on wire rack.

Wednesday, October 18, 2017


I love finding cookbooks at estate sales from restaurants and diners. I can't help but think about who went there to eat and liked the food so much that they bought a cookbook on their way out. This recipe for Zucchini Muffins came from a restaurant called The Dinner Horn Country Inn. Don't you just love that name? 

Well, imagine my surprise when I opened up the cookbook (Recipes from the Dinner Horn Country Inn by Bonnie Kellenberg and Marge Hagerty) and saw the restaurant was practically in my back yard, less than half a mile away. The beautiful house (I can't really call it a building still stands but is no longer a restaurant. (I think it has been the "home" of several businesses since the restaurant closed.) I was unable to discover when the restaurant closed but it opened in 1979 when the area was just a wooded area 15 minutes from downtown Kansas City. The two-story house is in the Pennsylvania Dutch architectural tradition. The name Dinner Horn came from Winslow Homer's 1873 painting depicting the lady of the house standing on her porch blowing a trumpet-like horn to call her men in from the fields for lunch. The restaurant had three large dining rooms and the Country Tavern and living quarters upstairs for Bonnie Kellenberg and family.

This is what Bonnie had to say about the Inn, "Our menu is based on the Pennsylvania Dutch tradition of seven sours and seven sweets at each meal. It takes about five courses to accomplish this. We have one price for dinner because if people ordered a la carte they might not get the seven sours and seven sweets." The Dutch relish cupboard, where customers help themselves, provides at least four of these sour and sweet tastes. The salad, hot muffins and choice of eight or nine entrees combined with dessert gives more than ample opportunity to complete the delicious task."  

I would have loved to have experienced this dining pleasure. Every time I drive by there now, I think about what it once was.

I was attracted to this recipe because it didn't use much sugar. I love zucchini bread and cakes but it is hard to find a recipe that doesn't call for 2 cups of sugar. I just can't (knowingly) eat something with that much sugar anymore. If I did, I would probably not eat much of it because it would be too sweet for me. I considered using half all-purpose flour and half whole wheat pastry flour, but decided to go on and use all whole wheat pastry flour. (I prefer the pastry flour because it is ground more fine and doesn't have as strong a taste as just whole wheat flour.) I like this muffin so much I think I will find myself making it instead of bread or cake.


1-1/2       cups flour (I used whole wheat pastry flour)
1/2          teaspoon ground allspice
1/4          teaspoon ground cinnamon
1/2          teaspoon salt
1             teaspoon baking powder
1/2          cup brown sugar
1/2          cup oil (I used canola oil)
1             beaten egg
2             tablespoons milk (I used skim milk)
1-1/2       cups grated zucchini

Preheat oven to 350 degrees F. Grease 12 - cup regular sized muffin pan.

Sift the flour, spices, salt, and baking powder. Set aside.

Combine sugar, oil, egg, milk, and zucchini in a large mixing bowl.

Add flour mixture and
mix only to moisten dry ingredients.

Spoon into muffin pan.

Bake for 15 to 20 minutes. (I baked mine for 25 but the pan I used takes a while to heat up.)

Cool in pan for 10 minutes.

Remove and finish cooling on wire rack.

You can heat a muffin in the microwave for 10 seconds to heat up if you want to enjoy it warm. Add a slab of butter and enjoy.

Tuesday, October 17, 2017


Mondays are usually bake day/sewing/quilting day for me. Yesterday was a basically a bake day with one exception. I got up and decided it was time to start that exercise program I have been talking about for quite a while. Our church has a group called Over 50 Aerobics that meets Mondays, Wednesdays, and Fridays at 9:00. I have thought about going and checking them out ever since we moved to Kansas City nine years ago, just never have. This morning I decided I was through talking and ready to take action.

The tape was about 30 to 35 minutes long. I did the whole thing which may not have been a good idea as by 4:00 in the afternoon I was feeling it in the muscles especially in my lower back. Will see how I manage today. I am off to Hillcrest Thrift Shop and then choir practice in the afternoon so I won't be just sitting around.

As I was saying, I ended up spending most of the rest of the day baking and never made it to my sewing room. I finished sewing on the binding on my latest Blanket of Hope Sunday afternoon so I was going to have to start a new blanket which I wasn't really ready to do. There's always Wednesday - my other bake and sew day.

I found a recipe for an apple cake to make and take to Hillcrest, but I also wanted to make a small batch of cookies for us to have at the house. The recipe I found for the cookies required the batter to be refrigerated for 2 hours so I decided to mix them up first and during the 2 hours I could make the apple cake. I will be sharing the cake with you on another day.

Since I didn't want to make a lot of cookies, I cut the recipe in half. I will share the full recipe with my amounts in parentheses. (You might notice the sugar is a little less than half. I wanted to see if I could get by with less sugar in the cookies.) The recipe said to drop and roll the cookie (ball) in powdered sugar or granulated sugar. I did both because I wanted to see what they would look like with the granulated sugar. I knew what they were going to look like with the powdered sugar. The recipe made a soft cake-like cookie.

I also forgot to five credit to Phyllis Pellman Good and Rachel Thomas Pellman and their cookbook, From Amish and Mennonite Kitchens. They do not give individual credit on the recipes. The full recipe makes about 5-1/2 dozen cookies. I had one more cookie than exactly 1-1/2 dozen.


1-2/3       cups sugar (2/3 cup) (I did reduce the sugar a little)
2/3          cup butter (1/3 cup) (I always use unsalted butter)
2             eggs (1 )
1             cup cottage cheese (1/2 cup)
2             teaspoons vanilla (1 teaspoon)
2-3/4       cups flour (1-1/4 cup + 2 tablespoons)
1/2          cup cocoa (1/4 cup)
1             teaspoon baking powder (1/2 teaspoon)
1/2          teaspoon baking soda (1/4 teaspoon)
1/2          teaspoon salt (1/4 teaspoon)
1/2          cup chopped nuts (1/4 cup) (I used walnuts)

Cream together the sugar, butter, egg, and cottage cheese.

Add vanilla and dry ingredients. (I combined the flour, cocoa, baking powder, baking soda, and salt together first.)

Stir in nuts.

Chill dough for 2 hours in the refrigerator.

Preheat oven to 350 degrees F.

I used my cookie scoop to make "balls" that were about the "size of a walnut".
Dip in powdered sugar or granulated sugar.

Place about 2 inches apart on cookie sheet.

Bake 8 to 10 minutes. (I baked mine 9 minutes.) Cookies will puff up.

Leave on cookie sheet for about 5 minutes before removing the cookies to cool on a wire rack.