Christmas Cranberry Bread


Cold weather and Hallmark Christmas movies have me in the mood to make holiday dishes, so this Christmas Cranberry Bread recipe caught my eye. It’s from Magnolia Journal, of course.  Hope you aren’t tired of me sharing!

The combination of cranberries, lemon zest and walnuts had my mouth watering, and when you bite into this delicious quick bread you will be in holiday heaven.

I used freeze-dried sweetened cranberries that I already had in my pantry, so the bread was probably a little sweeter than using frozen or fresh, but it wasn’t overly sweet to me.

Christmas Cranberry Bread
A tasty holiday quick bread full of fruity, nutty goodness.
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  1. 3 1/2 cups all-purpose flour
  2. 2 cups sugar
  3. 2 tablespoons lemon zest
  4. 4 1/2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. Dash of nutmeg
  7. 4 eggs
  8. 1 cup vegetable oil
  9. 1/2 cup milk
  10. 1 tablespoon pure maple syrup
  11. 2 cups fresh or frozen cranberries, halved
  12. 1 cup chopped walnuts
  1. Preheat oven to 375 degrees F. Grease the bottom and 1/2 inch up the sides of 2 9×5-inch or 8×4-inch loaf pans.
  2. In a very large bowl stir together the flour, sugar, lemon zest, baking powder, salt, cinnamon and nutmeg.
  3. In a medium bowl, lightly beat the eggs. Whisk in the oil, milk and maple syrup. Add to flour mixture and stir to combine (this is a stiff batter). Stir in cranberries and walnuts.
  4. Divide batter between the two prepared loaf pans and spread evenly.
  5. Bake about 60 minutes or until a cake tester placed in the center comes out clean. Let stand in pans on a wire rack for 10 minutes.
  6. Remove loaves from pans and cool completely on rack.
  7. Wrap loaves in plastic wrap or foil and store overnight before slicing, Really. It will crumble like crazy if you don’t.
Adapted from Magnolia Journal
Adapted from Magnolia Journal
Mormon Mavens

Puff Pastry Breadsticks

Puff Pastry BreadsticksI love scratch bread recipes but let’s face it….sometimes you need something quicker and easier like these delicious bread sticks made from pre-made puff pastry out of the freezer section.  Not only delicious, they are super easy and will have your guests grabbing for more.  The texture alone is to die for, and you can play around with which herbs combinations you like the best.

Easy, quick, and delicious….your most complicated part of preparing these is to remember to thaw out the pastry sheets about 45 minutes before you want to cut and make.  Seriously.

The original recipe recommended using only one of the sheets from the package (most packages are going to come with two sheets of pastry).  Smartly, I decided to do both sheets when I served these for the first time at a casual dinner get-together for six.  Your guests will be going back for seconds…and thirds.  And you, more than likely, will have eaten a couple just while prepping the rest of dinner.

Not that I did that or anything.

And these will go with just about any meal. I served them alongside  some tasty slow cooker chicken, roasted potatoes, and side salad.

What will you pair these flaky breadsticks with?

Puff Pastry Breadsticks
Yields 24
Tasty, flaky, easy breadsticks using premade puff pastry sheets.
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  1. 1 box puff pastry (2 sheets)
  2. 1 egg white
  3. 1 Tbsp. water
  4. 2 tsp. kosher salt
  5. 2 tsp. garlic powder
  6. 2 Tbsp. fresh rosemary, finely minced
  1. Take the pastry sheets out off the box and allow to set at room temperature for about 45 minutes.
  2. Preheat oven to 400 degrees.
  3. On a piece of parchment paper, take a sheet of pastry (removed from the wrapper) and unfold it onto the paper. Using a pizza cutter, cut the pastry into 12 equal strips.
  4. In a small bowl, whisk together the egg white and water. Use a pastry brush to brush each breadstick with the egg mixture.
  5. Sprinkle with half the salt, garlic powder, and rosemary. Then repeat the process with the second sheet of pastry onto another parchment paper sheet.
  6. Place one of the parchment sheets onto a baking sheet and bake at 400 degrees for 15 minutes or until they are a lovely golden brown. Repeat with the other parchment sheet of breadsticks.
  1. Experiment with your own herbal combos.
Adapted from Shugary Sweets
Adapted from Shugary Sweets
Mormon Mavens

Orange Zest Scones with Maple-Orange Glaze


I am so happy to share this recipe with you today because I have finally found a way to get myself some orange, glazed scones and won’t have to drive to the next town to get them at Panera Bread!

As I was looking through my Winter 2017 Magnolia Journal, I came across this recipe and almost did a happy dance! They look so much like Panera’s. But honestly, they taste better!  And I had no idea scones would be so easy to make.

And yes.  I did say 2017.  I tore the recipe out of the magazine months later and filed it in my Meal Planning binder under RECIPES TO TRY. I have many more of those. So stay tuned.

Orange Zest Scones with Maple-Orange Glaze
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  1. 2 c. all-purpose flour
  2. 1 1/2 t. baking powder
  3. 1/2 t. baking soda
  4. 1/2 t. salt
  5. 1 egg
  6. 3/4 c. sour cream
  7. 1/2 c. sugar
  8. 1 t. orange zest
  9. 3/4 c. butter, cut into squares & frozen
  10. 1 recipe Maple-Orange Glaze (recipe below)
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Step 2
  3. In a large bowl stir together flour, baking powder, baking soda, and salt. In a small bowl lightly beat the egg, then whisk in sour cream until completely blended.
  4. Step 3
  5. In another small bowl combine sugar and orange zest. Use the back of a spoon to work the zest into the sugar until well mixed, then stir into flour mixture. Add butter to the flour mixture and blend using a pastry blender or your fingers to work it into a pebbly mixture. Stir in the sour cream mixture until dough starts to form a ball. Divide the dough in half.
  6. Step 4
  7. Place one half of the dough on a lightly floured surface and press out to a 6″ circle, about 1 inch thick. Cut circle into six triangles and place 1 inch apart on the baking sheet. Repeat with the second half of the dough.
  8. Step 5
  9. Bake 15 minutes or until golden. Cool on the baking sheet for 5 minutes, then transfer scones to a cooling rack. Make glaze while the scones are cooling.
  1. Maple-Orange Glaze–In a medium bowl stir together 1 3/4 c. sifted powdered sugar and 1 t. orange zest. Stir in 3 T. melted butter, 3 T. orange juice, 1 t. vanilla, and 1/2 t. pure maple syrup until smooth. Spoon over cooled scones.
Adapted from Magnolia Journal
Adapted from Magnolia Journal
Mormon Mavens

Buttermilk Cornbread

Cornbread just reminds me of my childhood, of old-fashioned eating, and of my own grandmother.  To me, a chili meal is not complete with out it.


1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable shortening
1 1/3 cups buttermilk
2 large eggs

1.  Preheat oven to 375°F.  Grease or spray an 8 1/2 × 4 1/2-inch loaf pan; set aside.
2.  In a large bowl combine the flour, cornmeal, sugar, baking powder, salt and baking soda and stir to combine. Cut in the shortening with a pastry blender until it resembles coarse crumbs or small peas.  Don’t overwork it.
3.  In a small bowl whisk the eggs and buttermilk together. Add the buttermilk-egg mixture to dry ingredients and stir to form a stiff, lumpy batter. Spread evenly in the greased loaf pan.
4.  Bake until a toothpick or knife inserted in center comes out nearly clean, with just a few crumbs on it, 50 to 55 minutes. Cool in the pan for 10 minutes then remove the cornbread from the loaf pan and cool for another 10 minutes before slicing.


If you don’t have buttermilk, just put 4 teaspoons of apple cider vinegar into the bottom of your measuring cup; then add enough milk to measure 1 1/3 cups (I use a Pyrex 2-cup glass measure for this).
If you are old school you can use some bacon grease for some of the shortening.  I happened to have some so I used about half bacon grease, half shortening.  It really adds to the flavor!

Source:  Grandma’s Kitchen


Originally posted on May 1, 2013.

Butter Dips

Originally posted on September 5, 2011.

These are great quick bread sticks.  We usually have them with pasta and salad.  My kids love them.


1 stick butter
3 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
2 1/2 tsp. salt
garlic powder to taste
1 cup milk
shredded Parmesan cheese


1.  Preheat oven to 400 degrees.  Place butter in 9 x 13 pan and place in oven.  Take out when butter is melted.
2.  Mix flour, sugar, baking powder, salt, and garlic powder in bowl.  Add milk and stir until well-combined.
3.  Roll or pat dough out onto a floured surface.  Form a 5″ x 13″ rectangle.  Cut dough into strips 1″ wide.  Make twists out of each strip.  Carefully place strips into buttered pan, turning to coat.  (I start with 5″ long strips because as you twist and transfer them to the dish, they stretch.)
4. Bake for 15-20 minutes.  Sprinkle with shredded Parmesan cheese.


Source:  My friend

Super Moist All Bran Muffins


Have you ever had a really moist, delicious bran muffin somewhere and then they don’t serve them anymore?  Back in the late 90’s, I think, McDonald’s was trying to offer more healthy options at breakfast.  You know, because how many Egg McMuffins can you really take?

My favorite thing was their bran muffin.  It came in it’s own little cellophane pouch so they could warm it for you if you preferred.  And then, just like that, they weren’t serving them anymore.  I haven’t been able to find a replacement for lo these many years.

Last week I was determined to Google and find a good recipe and this is the first one I found.  It is moist and delicious and, HELLO, has apple butter in it. Come on, don’t tell me you aren’t drooling over it right now.

I am also excited to use up my supply of cute cupcake papers that I just HAD to buy.  But since I have no kids at home, I haven’t been asked to make any cupcakes for school stuff, ya know?  No bake sales, no fundraisers, no kids’ birthdays at school…


Super Moist All Bran Muffins
Yields 18
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  1. 1 1/2 c. all-bran cereal
  2. 1/2 c. boiling water
  3. 1/4 c. canola oil
  4. 1 egg
  5. 3/4 c. sugar
  6. 1 c. buttermilk
  7. 1 1/4 c. all-purpose flour
  8. 1 1/4 t. baking soda
  9. 1/2 t. salt
  10. 3/4 c. apple butter
  11. 1/2 c. chopped walnuts
  12. 1/2 c. chopped pecans
  13. 1/2 c. golden raisins
  14. Honey to drizzle
  1. Preheat convection oven to 375 degrees F (regular oven--400).
  2. In a large mixing bowl, pour boiling water over 1/2 cup of the bran cereal, mix in oil , then set aside.
  3. In another bowl mix egg, sugar and buttermilk.
  4. Add sifted flour, soda, salt and remaining dry cup of bran to the wet bran mixture, then add wet buttermilk mixture and stir.
  5. Stir in apple butter, nuts and raisins. Mix thoroughly.
  6. Line muffin tins with cupcake liners and scoop batter into each. My batch made 18.
  7. Bake for about 12 minutes (16-18 non-convection).
  8. Drizzle honey on top of muffins.
  9. Transfer muffins to wire racks to cool.
  1. Original recipe notes that in lieu of cupcake liners you can grease the muffin pan or stoneware. I didn't know you could grease stoneware...
Adapted from Kevin is Cooking
Adapted from Kevin is Cooking
Mormon Mavens

Sweet Corn Cakes


Hello from the other side!  We have certainly missed our food blogging with all of you.  As you know, we thought our site may have been hacked, so we took it down for a bit.  Well, for a long bit. Anywho, whatever the issue was it has certainly been resolved through no effort on our part.  We went back in to fix the issues and they were gone.  Thank goodness, because we have been away far too long and are anxious to get back into it.

Today’s post is a favorite comfort food of mine.  I got the recipe from my sister, Amy, who lives in a neighboring state.  We took a trip up to help with some outside projects at their house and she had Slow Cooker Taco Soup simmering away while we worked.  Every once in a while I would come inside to thaw out and the aroma was amazing.  And, as if that wasn’t enough to tempt me to stay inside, I found out she was making Sweet Corn Cakes as a side.  What?!  Oh my goodness, y’all, what a perfect meal for a frigid day full of outside work “fun”.  It’s super easy, too.  

Right at the moment I wanted to post this we discovered that there are still issues with our Recipe Card format, so for now we are going Old School…

1 box Sweet Corn Muffin Mix
1 15 oz. can cream-style corn
1/4 c. water
1/4 c. sugar
1/4 c. melted butter

  1. Mix all ingredients together and pour into a greased loaf pan.

  2. Bake for 40 minutes at the temperature suggested on your box of mix.


Notes:  This will be bit squishy, but that’s the beauty of it–and that’s why you use a cookie scoop to serve it.  Double the recipe.  Seriously, it is that good.

Source:  Amy Eason



Crunchy Cinnamon Ebelskivers


Ebelskivers (pronounced “able-skeevers”) are snacks or desserts–hailing from Denmark–traditionally served during holidays and celebrations.  These puffy, sphere-shaped pancakes can be served in a variety of ways, from sweet to savory, and can include toppings and/or fillings.  I have tried them only a couple of times in my kitchen and each time I learn a little something new about how to prepare them.  

I am still learning how to NOT cook them so long, and maybe someday when I have a gas range again–instead of an electric or ceramic cook top–I will be able to better control the heat and not overcook so many!  But I did manage to salvage a few for the post today and I hope you will give me some grace and try the recipe even if you don’t they they look all that awesome.  I plan to keep honing my ebelskiver skills, so one day you might just see something amazing!

The only necessary tool is a seven-welled pan that forms the pancake’s cool shape.  You can use wooden skewers to turn them or purchase special ebelskiver turners–yes I did–which help flip these babies nicely.  I also have a really cool ebelskiver cookbook and that is where I got the recipe that I am sharing with you today.  According to the cookbook, the brown sugar and butter that ends up as the topping should crack brulee-style with every bite.  Still waiting on that!

Crunchy Cinnamon Ebelskivers
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  1. 1 cup all-purpose flour
  2. 1 1/2 t. sugar
  3. 1/2 t. baking powder
  4. 1/4 t. salt
  5. 2 large eggs, separated
  6. 1 cup whole milk
  7. 3 T. unsalted butter, melted and slightly cooled,divided
  8. 2 t. ground cinnamon
  9. 1/4 t. nutmeg
  10. 3 1/2 T. light brown sugar
  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  2. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 T. of the melted butter.
  3. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well-blended--batter will be lumpy.
  4. In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff--but not dry--peaks form. To lighten the batter, use a rubber spatula and gently fold 1/3 of the egg whites into the batter, then fold in the rest of the egg whites just until no white streaks remain.
  1. Cooking Tip: You might want to cook these on a little lower temperature if your stove tends to cook things a little too hot. Trust me on this.
Adapted from Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures
Mormon Mavens

Banana Bread Muffins (Paleo)



No, I have not exactly jumped on the Paleo band wagon, but I am kind of running along beside it.  We are trying to eat healthier around here and so I have been checking out recipes from friends, Facebook, Google, Leanne Ely and Jeff Reagan.  So if you have any tried, true and tasty recipes, feel free to share on our Facebook Page .  I will be grateful.

I found this recipe in a packet given to me by a friend who ordered one of those Paleo programs from an infomercial and she never used it–thought she would sell it on eBay, but ended up giving it to me because she was tired of having it around the house.  So I have sifted through each of those cards and found a few that I think are doable.  I thought these muffins were pretty tasty on their own!  And then I found another recipe  I had been wanting to try for a flavored butter spread and made that at the same time.  They were great together, let me tell you.  But you will have to wait until next week for that one.

Banana Bread Muffins (Paleo)
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  1. 1 1/2 c. almond flour
  2. 2 T. ground flaxseed
  3. 1 t. ground cinnamon
  4. 1/2 t. baking soda
  5. 1/2 t. baking powder
  6. pinch of nutmeg
  7. pinch of salt
  8. 2 very ripe bananas, mashed
  9. 2 eggs, beaten
  10. 1 T. honey
  11. 1 T. olive oil
  12. 1/2 t. vanilla extract
  13. 1/3 c. chopped walnuts, plus extra for garnish
  1. Preheat oven to 375 degrees F.
  2. Place muffin cups in muffin tin and set aside.
  3. In large bowl, sift together all the dry ingredients, except the nuts.
  4. In a small bowl, combine all the wet ingredients, including the bananas--mix well. Pour this mixture over the dry ingredients. Add in chopped walnuts, stirring until combined.
  5. Fill the baking cups about 3/4 full--I used a cookie scoop.
  6. Sprinkle a few more chopped walnuts on each muffin before baking.
  7. Bake muffins for 21-23 minutes.
  8. Serve warm with your favorite spread (original recipe suggests coconut oil).
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens

Fried Corn Cakes

I made these corny, crispy critters to go with some Sausage Okra Gumbo--a perfect pairing with the snow and brisk temperatures provided to us by Winter Storm Jonas.  I am sure you experienced some of the same weather if you are on the East Coast.  So, next time you are snowed in, hunker down with some of these and a nice hot stew or soup.  Or not.  They are good all by themselves.


1 cup fine cornmeal
1 cup water
oil for frying–I used coconut oil
salt to taste
Add-ins (use your imagination) : chopped bacon,  minced onion, chopped green chilies, shredded cheese, etc.

1.  Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don’t even need to add anything.  These are yummy on their own.

2.  Heat about 1/4 inch of oil in a skillet to medium-high.

3. Drop corn mixture by tablespoonfuls into hot oil.  Fry until golden brown and flip to brown other side.

4.  Remove from skillet and place on paper towels to drain excess oil.  Lightly salt each side.  You can also add the salt to the mixture before frying, if desired.

These will be crispy on the outer edge and chewy in the middle.  What?!

Fried Corn Cakes
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  1. 1 cup fine cornmeal
  2. 1 cup water
  3. oil for frying–I used coconut oil
  4. salt to taste
  5. Add-ins (use your imagination) : chopped bacon, minced onion, chopped green chilies, shredded cheese, etc.
  1. 1. Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don’t even need to add anything. These are yummy on their own.
  2. 2. Heat about 1/4 inch of oil in a skillet to medium-high.
  3. 3. Drop corn mixture by tablespoonfuls into hot oil. Fry until golden brown and flip to brown other side.
  4. 4. Remove from skillet and place on paper towels to drain excess oil. Lightly salt each side. You can also add the salt to the mixture before frying, if desired.
  1. These will be crispy on the outer edge and chewy in the middle. What?!
Mormon Mavens