Why This Blog?


Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.

I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.

These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.

I'm so glad you came to visit. Enjoy your stay!

Michael Ann

Tuesday, April 25, 2017

Oatmeal Carrot Raisin Bars

I almost didn't blog about these because they aren't that attractive and it was really hard to get a good photo! I took about twenty and this was the ONLY one even close to being good. However, they are very yummy and I really wanted to share the recipe with you all.

I got this recipe from a friend years ago when our kids were in preschool together. It was the only treat she would bake for her kids because she felt it was somewhat healthy. I guess she thought the veggies, fruit, oats and nuts made up for the cup of butter and almost 2 cups of sugar. I agree! LOL!

Oatmeal Carrot Raisin Bars

1 cup  butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups flour 
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2-2/3 cups old-fashioned oats, uncooked
1 cup raisins
1 cup shredded carrots, loosely packed
½ - 1 cup chopped walnuts

Preaheat oven to 350 degrees F.

In a large bowl, beat the butter and sugars until creamy.  Add eggs and vanilla; beat well.  In a small bowl, whisk together the dry ingredients. Add to wet ingredients; mix well.  Stir in the remaining ingredients then spread dough in an ungreased 13x9” pan.  Bake ~22 minutes until golden brown. Don't over-bake or they will be dry! Cool completely then cut into squares.

Happy Baking!

Tuesday, April 18, 2017

Shortbread Chocolate Chip Cookies

I found this recipe on one of my favorite recipe websites, allrecipes.com.  I love shortbread and this recipe looked fast and simple to whip up. I love fast and simple, as long as it tastes good!  I’m so glad I tried them, they are DELICIOUS!  The  melt-in-your-mouth shortbread texture with the gooey melted chocolate chips, will make it hard to stop at one or two!


1-3/4 cups flour
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter (Do not substitute salted butter!)
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup finely chopped walnuts

Preheat oven to 325 degrees F.  (The original recipe says 300 degrees but I read it incorrectly and 325 worked beautifully. ) 

In a medium bowl, whisk  the flour, baking powder and salt.  In a large bowl, cream the butter and sugar until fluffy.  Gradually stir in the flour. Add walnuts and chocolate chips.

Roll or scoop dough into walnut sized balls.  Put on ungreased cookie sheet 1-1/2” apart. Flatten a bit with the palm of your hand.  Bake for 15-20 minutes, until light golden brown.  Cool on racks.

Happy Baking!

Sunday, February 26, 2017


This isn't the most creative photo, but my decision to blog about pancakes was spontaneous so I had to snap a quick pic before I ate these beauties!

If you don't make your pancakes from scratch, you are missing out! The boxed mixes just don't compare. It is worth the extra five minutes it takes to assemble and mix the ingredients.

We use this recipe from my ancient Better Homes and Gardens Cookbook. Give it a try!

Basic Pancakes

1-1/4 cup flour ( I like to use white flour and then 1/4 cup whole wheat.)
3 tsp baking powder
1/2 tsp salt
1 TB sugar
1 cup milk*
1 egg
2 TB vegetable oil

In a large bowl with a pour spout, whisk together the dry ingredients. In a smaller bowl, whisk together the liquid ingredients. Add to the dry and whisk until combined. Add more or less liquid depending on how thick you like your pancakes. A teaspoon of water will thin it out nicely.

Preheat a griddle to medium heat.  Pour batter onto griddle and cook pancakes until bubbles are all over the surface but have not popped yet.  Flip your pancake and cook about 30 seconds to a minute more.

Of course you can add blueberries or chocolate chips to the batter if you like. Or sprinkle them on top (that's what I like to do). Sliced bananas, chopped pecans and maple syrup are delicious too!

If you want to make Buttermilk Pancakes, use buttermilk or sour milk, reduce the baking powder to 2 tsp, and add 1/2 tsp baking soda.

Thursday, January 5, 2017

Oaty Chocolate Cinnamon Scones

I tweaked a recipe I already had and came up with these delicious and hearty scones. I think they would also be good if you replace the chocolate chips with raspberries or blueberries. Enjoy!

Oaty Chocolate Cinnamon Scones

2 cups flour
1 cup old-fashioned rolled oats
¼ cup sugar
¼ tsp cinnamon
1 TB baking powder
¼ tsp cream of tarter
½ cup butter, cold
1/3 cup heavy cream
2 large eggs
1-1/2 tsp vanilla
½ cup mini chocolate chips

Preheat oven to 425 degrees F.

In a large bowl, stir together the dry ingredients.  Grate the cold butter into the dry ingredients, stirring until incorporated (or cut butter into small pieces and cut in with a pastry cutter). In a small bowl, mix the cream, eggs and vanilla. Add liquid to the dry ingredients. Stir in chocolate chips until mixture sticks together.

Pat dough into an 8” cake pan then turn out and cut into 8 wedges. Place wedges on a cookie sheet and bake 15-17 minutes. Serve warm.

Happy Baking!

Monday, December 5, 2016

Jam Thumbprints

I've been searching for a really good thumbprint cookie recipe and I think I have found it! This recipe came from Woman's Day or Family Circle magazine, I don't remember which.  Jam Thumbprints look so nice on a holiday cookie tray. The red strawberry jam is very festive, and these cookies taste as good as they look!

Jam Thumbprints
Makes ~ 3 dozen

3/4 cup butter (1-1/2 sticks), softened
1 cup confectioners' sugar
1 egg
1/2 tsp vanilla extract
2-1/4 cups flour
2/3 cup strawberry jam (or whatever kind you like)

Preheat oven to 350 degrees F.

In a large bowl, beat the butter and sugar with a mixer until light and fluffy. Add the egg and vanilla and beat well.  With a spoon, mix in the flour just until incorporated.

Roll 2 tsp of dough into 1 inch balls and place on ungreased cookie sheet ~2 inches apart. With floured thumb, make an indentation in the center of each ball. Spoon 1/2 tsp jam into the indentation.

Bake cookies 10-12 minutes or until barely golden brown. Remove to a wire rack to cool completely before serving.

Store in a covered container.


Sunday, December 4, 2016

Gingerbread Scones

If you like Gingerbread, you will love these scones! They are perfect for a cold winter morning breakfast, or in the afternoon with a cup of tea.  This recipe is from Simply Scones. Yum!
2 cups flour
1/3 cup brown sugar
2 tsp baking powder
1/8 tsp baking soda
½ tsp ginger
½ tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/3 cup cold butter
1 large egg
3 TB molasses
3 TB milk
1 tsp vanilla extract

Preheat over to 375-F.  Lightly butter a 10-inch circle in the center of a baking sheet.

In a large bowl, whisk together the dry ingredients.  Cut in the butter with a pastry cutter, or grate it in with a cheese grater (that’s how I prefer to do it).  In a small bowl mix the egg, molasses, milk and vanilla.  Add to dry ingredients and mix until dough forms. You may need to get your hands in there!

Pat the dough into an 8-inch circle in the center of your baking sheet.  Using a pizza roller or sharp knife, cut into 8 wedges. Sprinkle with raw sugar. Bake 20-25 minutes.  Drizzle with icing if desired (just mix some powdered sugar and a little milk or water).

Happy Baking!

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