Applesauce Muffins

When I came across this recipe, I knew I would really like it. I don't specifically remember Mom making it when I was a kid, but I didn't really like cinnamon when I was young, so I might not have liked these muffins. Now that my tastes have matured, I have come to love cinnamon. These muffins have just the right amount of cinnamon to complement the sweet apple taste.

These muffins are very easy to make and can be whipped up quickly without much effort. It is likely that the ingredients are ones that you have in the kitchen. Mom's recipe calls for raisins and nuts, but I left them out. Also, Mom's recipe calls for a teaspoon of salt, but I left it out, too. I used a little more cinnamon than the recipe calls for and found the end result delicious. 

Applesauce Muffins 

• 2 cups flour
• 3/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs
• 1 cup applesauce
• 1/2 cup oil
• 1 teaspoon vanilla
• optional: 1 cup raisins and/or nuts
• Topping: 1 tablespoon sugar and 1/2 teaspoon cinnamon

Combine all the ingredients (except topping) and blend well. Grease or line muffin pan with paper cups. Fill the muffin cups 2/3 full of batter. Combine the topping ingredients. Sprinkle over the batter. Bake at 400 for 15 to 20 minutes. Enjoy!

French Onion Bread

Mom often made bread, especially on weekends in the winter. While Mom is best known for her French Bread, she did make other breads. I came across this French Onion Bread in Mom's recipe box, which is essentially her French Bread with a packet of dry onion soup mix added into the dough.

While I do not specifically remember Mom making this bread, I am glad I found it. This bread is delicious. Of course, it is best fresh out of the oven. But the bread is good leftover and even better when toasted. The onion soup mix adds a richness to this bread that makes it taste as if it is much more difficult to make. This recipe is perfect for a cold weekend day.

French Onion Bread 

• 2 packages yeast
• 2 cups water, divided
• 2 tablespoons butter
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 package dry onion soup mix
• 6 cups flour

Heat 1/2 cup water to 120 degrees. Dissolve the yeast in the water to soften the yeast until it foams, about 10 minutes. Meanwhile, melt the butter in 1 1/2 cup hot water, then stir in the sugar, salt and onion soup mix and allow to cool until lukewarm. In a large bowl, mix together the liquids. Gradually add the flour to form a stiff dough. Knead on a floured surface until smooth and elastic, about 5 to 10 minutes. Place the dough in a greased bowl and allow to rise until doubled, about 2 hours.

Punch down the dough and let rise again for half an hour. Shape the dough into 2 loaves and place into 2 greased loaf pans. Let rise for about one hour. Bake at 375 for 35 to 40 minutes. Enjoy!

Hello Dolly Cake

Hello Dolly Cake (aka Magic Cookie Bars or Seven Layer Bars) is a seriously delicious dessert. This recipe is not so much a cake as it is a cookie bar. It is super easy to make and even easier to eat. Now, the recipe traditionally calls for a cup of coconut, but I left it out. I used almonds, but any other nuts could be used. Also, some folks add in butterscotch chips.

"Hello, Dolly!" is one of Mom's favorite musicals. When I saw this recipe in her box, I only vaguely remembered enjoying these delicious cookie bars. But I have great memories of watching the Barbra Streisand "Hello Dolly" movie and Mom singing the songs. Which brings me to the name of this recipe. Apparently, it was published by Eagle brand sweetened condensed milk and made an appearance in a newspaper around the time that the musical first appeared on Broadway in 1965. Somehow, the Hello Dolly name got attached to this recipe. I am glad that it did because it caught my eye and now, I can share it with you.

Hello Dolly Cake 

• 1/4 pound butter
• 1 1/2 cup graham cracker crumbs
• 1 cup semi-sweet chocolate chips
• 1 cup chopped nuts
• 1 can (15 oz.) sweetened condensed milk

Melt the butter in a 9x9 pan. Sprinkle in the crumbs, then the chocolate chips and nuts. Pour the sweetened condensed milk over all. Bake at 350 for 25 minutes. Allow to thoroughly cool before cutting. Enjoy!