Thursday, December 11, 2014

Ginger Spice Cookies

Theses cookies taste like spicey ginger snaps, only they are soft and chewy. They make your house smell so yummy while they are baking!
3/4 cup butter Crisco
1 c. sugar
1 egg
1/2 c. molasses
2 c. flour
2 t. baking soda
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/2 t. salt

Preheat oven to 350 degrees. Cream sugar and crisco. Add egg and molasses. Add dry ingred. Roll into 1 inch balss and roll in sugar. Place on cookie sheet and flatten with a glass. Bake 8-10 min. Cool on cooling racks.

Sunday, December 23, 2012

Homemade Carmels

2 sticks butter
1 cup eagle brand milk
1 cup sugar
1c brown sugar
1 cup karo syrup

Combine all together in a saucepan.  Bring to boil and simmer while stirring continually until it reaches soft ball stage, 238 degrees.

Pour onto greeted cookie sheet with sides.  Allow to cool.  Cut and wrap on wax paper.

Saturday, November 19, 2011

Hash Brown Quiche

I made this today for a brunch at my house and had many requests for the recipe.  Today I substituted the Swiss cheese for a handful of fresh Parmesan and mozzarella.  Essentially you can use any two cups of cheese though it is nice to have one that is stronger like Swiss or Parmesan.  I did less butter and used milk.  

8 shredded hash brown potato patties (found in the freezer section)
1/2 cup butter or less
1 cup cubed precooked ham or cooked sausage
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 t. salt

Optional add ins: salsa, green chilies, green onion, chopped mushrooms etc
Place hash brown patties in greased 9x13 pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 for 20 min. Remove from oven. Sprinkle potatoes with ham and cheeses. In a large bowl beat eggs. Add milk or cream and salt. Pour mixture over cheeses and ham. Bake at 350 for about 30 min, until eggs are cooked solid. serve 8.

Wednesday, November 11, 2009

Thai Noodles

Tasty dinner that comes together quickly.  Adjust the Siratcha and Ginger to adjust the heat to your taste.  Double the recipe... it's a safe bet that it will all get eaten.

8 oz Liguine Noodles, Cooked

1/2 cup Chicken Broth
3 Tbs Creamy Peanut Butter
Drops Siratcha Sauce (adjust to taste)
1 1/2 Tbs Honey
3 Tbs Soy Sauce
1 1/2 Tbs Ginger (or less)
2-3 cloves Garlic, minced
Chicken, Cooked and Chopped (optional)
Vegetables: optional i.e. Red Pepper

Mix everything together in a saucepan over medium heat until you get a creamy sauce.  Mix sauce with cooked noodles.  Serve with suggested toppings.

Chopped Green Onion
Limes, wedged
Crushed Peanuts

Wednesday, September 2, 2009

Sweet Potato Soup

1/2 stick of butter (I used smart balance)
2 cups finely chopped onion
6 cups chicken broth
5 cups peeled and cubed fresh yams or sweet potatoes
5 cups peeled and cubed russet potaoes
1 cup peeled and shredded russet potatoes (about 1 med)
1/2 cup heavy cream (I am going to try using fat free half and half)
2 t. ground cumin
1 t. dried parsley
1/4 t. salt
ground black pepper to taste

Melt the butter in a large stockpot over med-high heat. Stir in onions and saute until soft. Add broth and sweet potatoes, bringing to boil, then lowering heat and simmering for 10 min. Add the potatoes, return to simmering and cook until the potatoes are soft. Stir in the cream, cumin, parsley, salt and pepper. Cook over low heat, stirring often until heated through.

(This recipe is from the Farm Chicks in the Kitchen book. This soup is so good, you will be tempted to swallow the spoon you are eating with!)

Wednesday, April 22, 2009

Ordering spices

I'm trying to figure out a cheaper way to get the spices I need. Does anyone have suggestions of good companies I can order from online?

Monday, April 6, 2009

English Muffin Bread with Whey

If you have tried to make your own mozzarella now you are probably wondering what to do with all that leftover whey – Here is another recipe:

This bread is delicious - compare to store-bought. It is very easy to make and it freezes well. I make a half recipe, because I’m not sure my mixer bowl will handle 12 cups of flour!

2 Tbsp. sugar
1 ⅓ cup warm water

Dissolve the sugar in the water.

4 Tbsp. active dry yeast

Pour the yeast into a large bowl or plastic container. Add the sugar water and let sit for at least 10 minutes.

Cornmeal, for sprinkling

Meanwhile, grease four loaf pans and sprinkle with the cornmeal.

12 cups sifted all-purpose flour
½ tsp. baking soda

In a large bowl, combine 6 cups of the flour and the baking soda.

4 cups whey
4 tsp. salt

In a medium-sized saucepan, combine the whey and salt and warm over low heat until just lukewarm. Stir the yeast mixture, then pour the warm whey into it. Stir to combine.

Pour the yeast mixture into the flour mixture and stir. Add the remaining flour and combine. (This will take a few minutes, as it makes a very stiff, dry batter. Keep stirring until all of the flour is absorbed.

Preheat the oven to 400 degrees.

Spoon the batter into the prepared loaf pans and press flat. Sprinkle the tops with cornmeal. Let rise in a warm place until the center is 1 ½ inches above the rim of the pan. (The top of the stove is a good place to do this while the oven preheats.)

Bake for 30 minutes.
Yield: 4 loaves

Whole Wheat Rolls

My mother found this recipe on Everyday Food Storage and was raving about it. I had the chance to try it while I was visiting her and agree with her, they are really good. I got the recipe from her yesterday and tried them myself. They came together really well and tasted really good. My mother always doubles the recipe and gets a cookie sheet full of rolls.

1 1/4 cup warm water
1 Tbs Yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup vital wheat gluten
1 tsp salt
2 Tbs nonfat dry milk
1 Tbs butter or margerine or oil

Start the yeast then mix in other ingredients. Knead for 10 minutes. Transfer to oiled bowl and let rise for 1 hour or until doubled. Punch the dough and shape into 2-3 in balls (push the dough through a ring made by your thumb and index finger to get a uniform ball). Allow rolls to rise.

Bake at 375 for 20 minutes (my rolls took less than 15)

Wednesday, April 1, 2009

Ricotta from Heaven

Use fresh whey leftover from making 30-Minute Mozzarella, that is no more than 3 hours old.

Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned.

Turn off the heat; let the whey set for 5 minutes.

Gently skim off the foam and place the whey in a colander lined with butter muslin.

Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to 1 week in the refrigerator.

Yield: About ½ pound per gallon of whey.

30-Minute Mozzarella

We made this over the weekend. It’s very easy and satisfying to make your own cheese. You can use the leftover whey to make ricotta (also very easy).

Measure out all additives before you start, in clean glass or ceramic cups. Use unchlorinated water.

1 gallon pasteurized milk (NOT ultra-pasteurized)
1 ½ level teaspoons citric acid dissolved in ¼ cup cool water

Stir the milk on the stove in a stainless steel kettle, heating very gently. Add 55 degrees add the citric acid solution and mix thoroughly. At 88 degrees it should begin to curdle.

¼ tsp. liquid rennet, diluted in ¼ cup cool water

Gently stir in diluted rennet with up-and-down motion, and continue heating the milk to just over 100 degrees, then turn off heat. Curds should be pulling away from sides of pot, ready to scoop out. They whey should be clear. (If it’s still milk, wait a few minutes.) Use a large slotted spoon or ladle to move curds from pot to a 2-quart microwaveable bowl. Press curds gently with hands to remove as much whey as possible, and pour it off.

Microwave the curds on high for one minute, then knead the cheese again with hands or a spoon to remove more whey. (Rubber gloves help – this gets hot!) Microwave two more times (about 35 seconds each), kneading between each heating. At this point, salt the cheese to taste, then knead and pull until it’s smooth and elastic. When you can stretch it into ropes like taffy, you are done. If the curds break instead, they need to be reheated a bit (but don’t over cook it, or it will turn stiff and dry) Once cheese is smooth and shiny, roll it into small balls to eat warm or store for later in the refrigerator.

Monday, March 30, 2009

Peanut Butter Frosting

From the Taste of Home Baking Classics Cookbook. This frosting is perfect with chocolate cake.

1 pkg (3 oz) cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 Tbs milk
1/2 tsp vanilla extract

Beat the cream cheese and peanut butter in a bowl until smooth. Beat in the sugar, milk and vanilla. Spread over cake. Store in the refrigerator.

Enough frosting to cover the top of a 9x13 cake. I usually double the recipe.

Bowtie Crockpot Chicken

4 cans cream of chicken soup
8oz package cream cheese
1 cup sour cream
1 pkg ranch dressing mix
3 Tbs parmesan cheese
2 cups chicken broth
1 1/2 Tbs italian seasoning
1 Tbs minced garlic
About 7-8 chicken breasts

Cut up chicken into bite size pieces or strips. Put in crockpot with all ingredients. Cook on low 6-8 hours or on high for 4 hours. Serve over bowtie pasta with grated parmesan cheese or mozzarella.

Spinach Feta Florentine Chicken

1 lb boneless skinless chicken tenders
6-8 oz baby fresh spinach
8 oz sliced fresh mushrooms
3-4 Roma tomatoes, sliced
4 oz container feta cheese
8 oz bottle fat free Balsamic vinaigrette salad dressing

In greesed 9x13 layer spinach, chicken, mushrooms, tomatoes, then feta. Pour bottle of dressing over all of it. Bake at 350 for 30 mins uncovered.

Serve over angel hair pasta.

Lasagna Soup

1 lb gound sausage
1 med onion chopped
minced garlic
2 14oz cans diced tomatoes
1 15oz can tomato sauce
1 14oz can beef broth
1 1/2 cup water
1 Tbs brown sugar
2 tsp chopped basil
2 tsp oregano
1 tsp salt and pepper
1 tsp thyme
3 cups dried mini lasagna noodles
3/4 cups parmesan cheese
1 1/2 cups mozzerella

Brown sausage, garlic, chopped onion in a soup pot. Add cans of diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and seasoning. Bring to boil add dry pasta. Reduce heat. Cover and simmer for 20 mins. Add parmesan. Garnish with mozzerella.

Shortcut: can adjust and use spaghetti sauce.

Olive Garden's Zuppa Toscana Soup

I've been relishing my mother's cooking while staying in Utah and I'm taking the opprotunity to post some of her yummy recipes so I don't have to bug her for the recipes when I get home. This recipe is super yummy!

1 lb Italian Sausage (like Jimmy Dean, if using lowfat sausage add italian seasoning)
1 Onion, diced
2 Garlic Cloves, minced
1/4 precooked bacon (just as good without it)
2 cups potatos, peeled and diced
Enough water to cover potatoes 1/2 inch
3 Chicken Bullion Cubes
Pepper to taste
One Bunch of Kale
1/2 cup Heavy Cream (mom uses about a cup of fat free half and half)

Brown sausage and garlic and onion. Remove from pan. Add potatoes and cover with water. Add bullion cubes. Boil until tender. Add sausage mixture back to the pot. Add pepper and heavy cream. Heat through and then remove from heat. Add chopped kale and serve.

Tuesday, March 17, 2009

Stuffed French Toast Casserole

Also from my (library's) new favorite cookbook Bake Until Bubbly, all about casseroles. Here is a nice break-away from cereal and pancakes every other morning.

8 Stale or fresh white loaf bread, thick
1/2 lb. Cream cheese
1 Granny Smith apple, large
6 Eggs, large
1 cup Whole milk
1 1/2 tsp. Cinnamon, ground
3 Tbsp. Confectioners’ sugar, sifted
Maple or fruit syrup (for drizzling)

Remove crusts from bread and cube. Cube cream cheese. Peel, core and chop apple. Cover the bottom of an ungreased 8x3½ -deep round soufflé dish with half of the bread cubes. Scatter the cream cheese cubes evenly over the bread. Sprinkle the chopped apple over the cream cheese. Cover with remaining bread cubes.

In a bowl, beat the eggs, milk, and cinnamon until well blended. Pour this egg mixture over the bread.

Bake at 375º until the eggs are set and the apples are slightly crunchy, about 35 minutes. Sprinkle with confectioners’ sugar, if desired, and serve with the syrup of your choice.

Frankfurter Casserole

This casserole is so easy and filling, everone will love it. Oh, and it's inexpensive to make, but doesn't taste cheap. I got the original recipe from my new favorite cookbook, Bake Until Bubbly. We had this for dinner last night and I made a few adjustments.

3/4 lbs. macaroni, half-cooked
3 Tbsp. unsalted butter
2 cups chicken broth
1 lb. frankfurters, cut-up
1 cup sour cream

Preheat oven to 350 degrees.

Toss the macaroni with butter and place in an 9x9 casserole dish. Pour broth over macaroni, and place frankfurters on top. Bakee uncovered until the franks are nearly splitting apart, about 25 minutes.

Stir in the sour cream and bake another 5 minutes, then serve hot.

Makes 4-6 servings.

Monday, March 2, 2009

Quick Black Forest Cake

I've never been a big cake fan--except when it comes to Black Forest Cake! YUM! This recipe is super easy and super delicious. It's one of the best birthday presents I've ever given myself :)

Quick Black Forest Cake

1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1/2 to 1 cup frozen cherries, chopped (add more or less depending on your preference)
1 1/2 cups mini semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).
Mix together: cake mix, beaten eggs, almond extract, cherry pie filling, frozen cherries, and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased angel food cake pan or bundt pan.
Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.

To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
Drizzle glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Monday, February 23, 2009


Chicken Flutes - Yields 12 flautas

These are as easy to make as a taco salad. And can be quite a filling meal if topped heavy.

1 cup finely chopped cooked chicken
12 7”-8” flour tortillas
Oil for frying.
Spoon 1 rounded tbsp. of the chicken across bottom of each tortilla. Roll up tightly; secure with wooden picks. Heat 1-in of oil to 350º in a 4-quart Dutch oven. Cook tortillas in oil, turning once, until golden brown, about 2 minutes; drain. Remove wooden picks.

Top with desired condiments:
Salsa, Guacamole, Sour cream, Sliced olives, Chili peppers, Grated Cheese, Shredded lettuce, Chopped tomatoes, etc.

Thursday, February 19, 2009

Scotch Shortbread

1 lb. butter, softened
1 cup sugar
4 cups flour

Cream butter and add sugar; beat until light and fluffy. Add flour and mix well. Chill several hours. Roll out about 1/4 inch thick on floured board. Cut into 2x2 inch squares and place on ungreased baking sheet. Prick each cookie several times with fork. Bake at 325 F about 30 minutes, until cookies are delicately brown. Cool slightly before removing from cookie sheet.

Serve with lemon curd.
Makes about 40 cookies.

Monday, February 16, 2009

Creamed Rutabaga

Rutabaga used to be considered poor man's food because it was easy to grow, like potatoes. This is an easy and nutritious side dish; a nice alternative to mashed potatoes.

1 rutabaga, peeled, cubed
6 carrots, peeled, cut up
¼ cup butter to season
Salt & pepper to taste

Boil veggetables until tender, about 20-30 minutes. Mash and add seasonings.

Abraham Lincoln Meal

Since Jon is such a fan of Abraham Lincoln, last year I researched what Lincoln's favorite foods were and made this meal for him for President's Day. It turned out to be pretty good and we did it again this year. This will probably make it a family tradition to commemorate our 16th President.

Fricasseed Chicken
2 chickens (3.5-4 lb. each) or 5-6 medium-sized chicken breasts
black pepper
3 Tb. butter or margarine
2 lg. onions, diced
2 lg. carrots, coarsely chopped
1 celery stalk, roughly sliced
4 bay leaves
6 sprigs fresh thyme, or 1 tsp. dried thyme
3 Tb. flour
3 c. chicken stock
3 c. milk
1/8 tsp. ground nutmeg

Rinse and dry chicken pieces and sprinkle with salt and pepper. Melt butter over stovetop and cook chicken pieces in butter, without browning. When all the chicken, set aside and add onions, carrots, celery, bay leaves and thyme in skillet to cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add stock, milk, and nutmeg. Increase heat to high, cover, and bring to a boil. Replace the chicken and cook for another 15-25 minutes, until the sauce thickens.
Chicken and vegetables can then be separated, with the vegetables/sauce served over rice or pilaf and the chicken on the side. Or, the chicken and sauce can be served together.

Mary Todd Lincoln's White Almond Cake
1 c. butter
2 c. sugar
3 c. flour
1 c. milk
1 tsp. vanilla
1 c. chopped baking almonds (no skins)
3 tsp. baking powder
6 egg whites

Cream butter and sugar, sift flour and baking powder together 3 times, and add to butter and sugar alternating with milk. stir in nut meats and beat well. Fold in the stiffly beaten whits and vanilla. Pour into well greased and floured bundt or flute pan. Bake in 350 degree oven for one hour or until cake tests done.
Mr. Lincoln is said to have remarked that Mary Todd's white cake was the best he had ever eaten.

Saturday, February 7, 2009

German Chocolate Cake

I found this wonderful recipe and used it for Josh's birthday cake. The recipe is AMAZING! It is well written, detailed, and the cake cooks perfectly (or maybe it was a fluke thing). Not only was the cake batter perfect but the frosting is really good too.
German Chocolate Cake from Let Joy Resound
I topped my cake with toasted coconut.

I've now made the cake a total of three times (soon to be four). It has turned out perfectly each time and is absolutely heavenly! This recipe is a KEEPER. I've been having nightmares that the above link for some reason won't work and I will not be able to find the recipe so I decided to go ahead and copy the entire recipe over.

4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.) ***I have never over cooked the frosting but I have slightly undercooked it. Still tastes good but is not as thick and drizzles down the sides.***

4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature

2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.

3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.

4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.

5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.) ***I freeze the cakes in the cake pan after they have cooled for 10 minutes in the pan and about 15 minutes on the wire rack. Freezing them makes cutting them very easy when assembling.***

6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).

Low Fat Blueberry Oat Muffins

Another healthy muffin recipe that uses fresh blueberries. My boys also loved these. They were very moist and cinnamon sweet. I found this recipe at

1 1/4 cup whole wheat flour
1 1/4 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
3/4 + cup blueberries (fresh or frozen)

Preheat oven to 400 degrees

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes (I always cut the time on my oven. Mine cooked for 14 min)

Cranberry, Orange and Pecan Muffins

I found this recipe online, tried it and loved it. I then tried it again with the following modifications with whole wheat and flax. The boys love these muffins inspite of my healthy additions. I will say these are a very dense muffin and on the dry side BUT very yummy and filling. The original recipe was from

2 Cups Wheat Flour (original recipe uses all purpose flour)
1/2 Cup Sugar
1/2 Cup Milled Flax (not in original recipe)
2 tsp Baking Powder
1/2 tsp Salt
1 Cup Craisins
2 tsp Orange Zest
2 Eggs
1/2 Cup Orange Juice
1/4 Cup Vegetable Oil (original called for 1/2 Cup)
1/2 Cup Chopped Pecans
Whole Pecans to Decorate

Preheat oven to 375 and prepare muffin pan.

Soak the Craisins in the orange juice for 20 mins or so (I let them sit while I mix the other ingredients)

In mixing bowl combine flour, sugar, flax, baking powder and salt.

In a smaller mixing bowl, lightly beat the eggs then add the oil, cranberry/orange juice mixture, and the orange zest. Then mix the dry and wet ingredients until the dry ingredients are moistened. Fold in the nuts then spoon the batter into the prepared muffin pan and top each muffin with a whole pecan.

Bake for 13-20 muffins, until they just start to golden. Don't over cook or they will be even drier and the whole pecan will burn.