Blueberry Raspberry Muffins

Today I'll share with you our families favorite muffin.  The recipe came from Alisa when we got married and over the years it has evolved a bit into this.

Blueberry Raspberry Muffins 

3/4 cup sugar (you can cut this down to 1/2 if you want)

2/3 cup oil (or half oil, half applesauce)

2 eggs

1 1/2 cups whole wheat flour

1 1/2 cups white flour

4 tsp baking powder

1/2 tsp salt

1 cup each blueberries and raspberries

1 1/4 cup milk

Beat oil, sugar, and eggs until well blended.  Sift dry ingredients and add alternately to wet mixture with milk.  Fold in berries.  Fill muffin cups 3/4 full and bake for 20 minutes at 350 degrees F.

Enjoy!

Anneke(8) can make these mostly on her own now.  She loves it, it keeps her occupied and it helps me! 

Dutch Boterkoek

Did you know that Suzanne and I have Dutch ancestry?  In fact Suzanne's husband is a Dutch guy.  He can even speak the language (Suzanne and I can't.)  Even though we don't speak it, we like to eat it.  Dutch baking that is.  Yum!

Dutch Boterkoek

2/3 cup soft butter
1 cup sugar
1 1/2 tsp. almond extract
1 egg
1 1/2 cups flour
1/2 tsp baking powder

Mix the butter, sugar, almond extract and egg well.  Add the flour and baking powder.  Spread into a greased 9 inch round baking pan (can be a pie plate if that's what you have.)  Bake at 350 degrees F for 30 minutes.  Cool, then cut into 12 wedges.  Enjoy!

Yes, they are totally posing for me.  And loving it!

Best Granola Ever

This is the best granola we've ever eaten.  The recipe is from a friend a couple of years ago and I've been making it regularly ever since.  (Thank you Heidi!)

Best Granola Ever

Mix together in a big mixing bowl:
4 cups oats (I use the large flake)
1 cup wheat germ
4 tablespoons brown sugar
1/2 tsp salt
2/3 cup sliced almonds
2/3 cup coconut
2 tsp cinnamon

In a sauce pan mix:
1/2 cup maple syrup
6 tablespoons canola oil
2 tablespoons water
2 tsp almond or vanilla extract

Bring saucepan mixture to a simmer over low heat.  Drizzle over oat mixture.  Stir to combine.  Pour onto a greased cookie sheet.  Working a handful at a time, squeeze to form small clumps.  Bake for 30 minutes.  Stir in raisins if desired.  If not adding raisins, still stir it up.  Continue to bake about 15-20 minutes until golden.  Let cool completely and store in airtight container.  When it comes out of the oven, it may seem soft yet, but it will become crunchy as it cools.

Enjoy!

Caramel Popcorn

Every December I make a few batches of Caramel Popcorn.  It is so, so yummy and very easy.  This tastes way better than anything you can buy.  One of the kids would like to make this for her teacher.

Caramel Popcorn

3/4 cup brown sugar
1/4 cup butter or margerine
3 tbsp corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
10 cups popped popcorn

Combine the first 4 ingredients over low heat until butter is melted.  Cook without stirring for 3 minutes.  Add baking soda and vanilla.  Stir well then pour onto popcorn and mix evenly until coated.  Bake for 15 minutes at 300 F.  Break into pieces when cool.  Try not to eat the whole batch in one sitting!