I first made this bread a few years back and it instantly became a favorite, not only did my husband request it often but so did the children. With fresh apples, cranberries and walnuts, how could I not answer their pleas with a slice?

Apple Cranberry Bread
1 ½ cups flour {can use whole wheat or all purpose}

3/4 cup sugar

1½  tsp baking powder

1 tsp cinnamon

½ tsp baking soda

½ tsp salt

2 eggs

2 Tbsp applesauce {or oil}

2 cups chopped apples; peeled

1 cup cranberries {fresh or frozen}

½ cup chopped walnuts {optional–but they do add that extra touch!}

Combine the flour, sugar, baking powder, cinnamon, baking soda and salt in a large bowl.  In a small bowl, whisk together the eggs and applesauce {or oil if you prefer}.  Mix together the wet and dry ingredients, just until moistened.  The batter will be very thick, that’s exactly what you are looking for.  When the bread bakes, the appels and cranberries will add in moisture. Fold in the apples, cranberries and walnuts.

Spread batter into a lightly buttered/greased bread pan and bake for 60-65 minutes in a 350° oven.  Let bread cool for 10 minutes before slicing.

 

This bread is packed with tart flavor and is perfect for gift giving. Just be sure to include the recipe, because it’s sure to be a hit!

This post is part of Tasty Tuesday.

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Apple Cranberry Bread is a post from: Getting Freedom From Debt

A quick fruit muffin is a perfect snack for busy summer months.  Top it with streusel, and you’ve really got my attention!  I came across these muffins while flipping through my Southern Living Cookbook trying to find dinner ideas.  I couldn’t stop thinking about them–and now that I’ve made them and eaten them all, I’m ready to make them again.

Raspberry Streusel Muffins

1 3/4 cup flour; divided

2 tsp baking powder

½ cup sugar

1 egg; lightly beaten

½ cup milk

½ cup butter; melted

1 cup frozen raspberries

Streusel Topping

¼ cup chopped pecans

¼ cup packed brown sugar

2 Tbsp butter; melted

In a large bowl, combine 1½ cups flour, baking powder and sugar.  Make a well in the center.

In a seperate bowl, combine egg, milk, and butter.  Add this mixture to the dry ingredients, stirring just until moistened.  Fold in the raspberries.

Spoon batter into lightly greased muffin pan, filling about 2/3 full.

Combine remaining ¼ cup flour and all of the streusel topping ingredients and sprinkle over the muffins.  Bake at 375° for 20-25 minutes.

Yield:: 1 dozen

What’s your favorite fruit to include in a muffin?

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Raspberry Streusel Muffins is a post from: Getting Freedom From Debt

Chocolate is a woman’s best friend.  But, brownies with an ooey gooey chocolate sauce?  Even better!

I was flipping through my grandmother’s recipes a few months back, and this recipe caught my eye and has been a favorite ever since.  The hardest step in this recipe is the waiting part!

Hot Fudge Pudding Cake

1¼ cups sugar; divided

1 cup flour

7 Tbsp. Unsweetened Baking Cocoa; divided

2 tsp baking powder

¼ tsp. salt

½ cup milk

1/3 cup butter; melted

½ packed brown sugar

1½ tsp. vanilla extract

1¼ cups hot water

Preheat oven to 350°.  In a mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp. cocoa, baking powder and salt.  Add in the milk, melted butter and vanilla, beating until smooth.  Pour the batter in an 8×8 or 9×9 pan.

In another bowl combine the remaining ½ cup sugar as well as the brown sugar and the remaining 4 Tbsp cocoa.  Sprinkle this mixture on top of batter, and pour the hot water over the top.  DO NOT STIR!

Bake for 40 minutes.  Let it sit for 15 minutes to allow the hot fudge sauce to cool and thicken.

Top with whipped cream, or even fresh fruit.  Yum!

This post is joining in on Tempt My Tummy Tuesday and Tasty Tuesday.

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Hot Fudge Pudding Cake is a post from: Getting Freedom From Debt

I’ve been able to score loads of apples on clearance the last few trips to the grocery store.  When I find them for .20 cents a pound, it’s hard to pass them by!  While my family will gobble up any fresh fruit I bring home, there is only so much they can eat before it goes to waste. Which isn’t an option!

My mother-in-law made us this cake while we were deep in the throws of Project Major Home Addition, and it instantly came to mind.  It’s moist and incredibly flavorful-so you only need a small bit to put your sweet tooth at ease.

Fresh Apple Cake

1 ½ cup Oil

2 Tbsp. Vanilla

2 Eggs

2 cups Sugar

1 tsp. Salt

1 tsp. Baking Soda

2 tsp. Cinnamon

3 cups Flour

4 cups apples; chopped

1 cup pecans (you could also use walnuts)

Preheat oven to 350°.

Mix together the dry ingredients in a medium sized bowl.  Add the oil, vanilla and eggs to your mixing bowl, then add dry ingredients.  Mix until combined.  Add in the nuts and chopped apples.  Mixture will be stiff.  Pour into a greased pan.   Bake for 35-40 minutes, or for 60 minutes if using a bundt pan.

Topping::

1 cup brown sugar

1 stick butter

¼ cup milk

Boil for 2½ minutes.  Let cool slightly, and pour over cake.

Enjoy!

If you would like to print this recipe, use the Share and Enjoy feature at the bottom of this post.

Looking for some other great recipes?  Check out Tempt My Tummy Tuesday and Tasty Tuesday.

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Fresh Apple Cake is a post from: Getting Freedom From Debt

Before Thanksgiving, I’d only made a pecan pie once and it was an epic fail!  I wrote them off as one of those things that I would never be successful at making.  Homemade bread used to also be on that list, too. :)

When we were trying to decide what everyone was bringing to our Thanksgiving Dinner, my Sister-In-Law mentioned that one of her husband’s {who is home for a short leave from Afghanistan} favorite pies is Pecan.  I figured there was no better time than the present to try and tackle it again!  I flipped through my Grandmother’s old recipes and found just the one I wanted.  I’m happy to announce that I’ve been successful TWICE!

Southern Pecan Pie

1 cup pecan halves, or pecan pieces

3 eggs

1 Tbsp melted butter

1 cup Dark Karo Syrup

½ tsp Vanilla

1 cup sugar

1 Tbsp. Flour

Arrange the pecan pieces in the bottom of a 9″ Pie Shell; you can use a homemade crust recipe and press it into your pan, or you can purchase a ready-made one.  Beat the eggs; add the butter, corn syrup and vanilla. DO NOT use an electric mixer! Lori from My Wooden Spoon and A Cowboy’s Wife gave me this tip on Facebook. Combine the sugar and the flour in a small bowl and blend with the egg mixture using a spatula or large spoon.  Pour entire mixture over the nuts in the pie shell.

Let stand until all the nuts have risen to the surface.  Bake at 350° for 45 minutes.

Enjoy!

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Southern Pecan Pie is a post from: Getting Freedom From Debt

On a recent trip to my favorite grocery store, Aldi, I found cherries for .98/lb!  My daughter absolutely loves cherries, but we rarely buy them because of their price.  This was my opportunity to stock up, so I bought 4 pounds worth.  Apparently it was a week for good fruit sales, because I ended up with more fruit than normal–so the cherries ended up being neglected.  Not wanting them to go to waste, I began brainstorming on a way to use them up.

I’ve always loved the combination of Chocolate and Cherries, so I decided to make a Chocolate Cherry Pound Cake, using my grandmother’s chocolate pound cake recipe.  To make this dessert even more decadent, I added a chocolate cherry glaze.  I was thrilled with the results!

This post is linking up to:

• Eat at Home’s Ingredient Spotlight:: Cherries
  
  

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Chocolate Cherry Pound Cake is a post from: Getting Freedom From Debt

While my family and I are relaxing on the beach in Florida, Jessica from LifeAsMom has graciously offered to share how you can make any birthday memorable, all the while keeping it frugal.

I love to celebrate my children’s birthdays with themed birthday cakes. I remember my own joy over my 5th Birthday and the Big Mac cake I received that year. So, I try to put forth a little more effort on my own kids’ special days. However, I am not about to drop $15 on a grocery store bakery cake. Especially when I know I can make one myself for less than five bucks.

You may not think that you’re a cake baker. Wilton Decorating Classes may not rank in your repertoire of enrichment experiences. That’s okay. They’re not in mine, either.

The beauty is that you don’t have to be all that creative or talented to decorate a cake that will pass muster with the Birthday Kid. Here are some tricks that I’ve used to make cakes that “wow” without paying a pretty penny or jumping too many hoops.

1. Include the birthday child. My kids range in age from 1 to 12. And with the exception of the baby, everyone of them enjoys baking, frosting, and decorating the cake. The baby would probably enjoy it, too. But, I’m not prepared to go there just yet.

2. Find some toys that match the theme. Playmobil, lego, and action figures are great cake toppers. You don’t have to have fancy edible decor. You probably didn’t eat the bride and groom from atop your wedding cake, so toys will work just great. Just wash and dry them well before using.

3. Bake a simple cake and frost. This will be your canvas for the diorama you are going to build with toys and candy. I am not afraid of boxed cake and canned frosting, especially on busy days like birthdays. However you choose to prepare your cake, keep it simple, sister.

4. Let your child embellish the cake with candies and toys. This is the fun part. Build a scene that any kid would love to play in. Candy makes it even more special. If you can pick up some chocolate rocks and pebbles, well, those just “make it.”

Cake, candy, and toys make up a child’s dream cake! And you can do this, too, even if you don’t think you can.

– Jessica Fisher, also known as FishMama, is the mother to six young children. She regularly shares parenting hacks at LifeasMOM and posts delicious ways to act your wage at Good Cheap Eats.

This post is linked to DIY Day.

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DIY Birthday Cakes Can Save You Money is a post from: Getting Freedom From Debt

If you are looking for an easy dessert that is packed with flavor, look no further!  These  Cherry Bars are rich, so it only takes a small bar to satisfy your sweet tooth.  They are great to take to potlucks, too, since it makes a big batch. I promise your dish will be brought home empty!

Cherry Bars

2 1/3 cups all-purpose flour

1/3 cup white sugar

3/4 cup butter, softened

2 eggs

1 cup brown sugar

1/2 teaspoon vanilla

1 1/2 teaspoons baking powder

1 (10 ounce) jar maraschino cherries, drained but reserve the juice

2 1/2 cups powdered  sugar

2 tablespoons butter

In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into a lightly greased 9×13 pan.  The mixture is really dry, and you will question it’s ability to make anything edible.  I promise it will  Bake in a 350° oven for 12 minutes.  You don’t want it to get brown or it will be too dry when you are finished.

While the crust is baking, get out your food processor and combine eggs, brown sugar, vanilla and baking powder.  Process until smooth.  Add in the cherries and pulse them until chopped.

When your crust is done pre-baking, pour mixture over crust and bake 25 minutes, or until  set

Mix up frosting while bars are baking by creaming together powdered sugar, 2 tablespoons butter and 6 tablespoons reserved cherry juice until light and fluffy. I spread the frosting on the bars about 5 minutes after I removed them from the oven so it would melt just a bit.  Cut, serve and enjoy!

This post is linked to Recipe Swap.

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Cherry Bars is a post from: Getting Freedom From Debt

A few years ago when the silicone pans became all the rage, I was the biggest skeptic around.  The thought of putting rubber or plastic, or whatever you want to call it, into my oven was just not something I could envision working.

I received a gift box of assorted silicone products* a few years ago from Christmas.  I will admit, it sat in my cabinet for many months before I finally caved in and tried them.  There was nothing to lose {except maybe a few calories}, so I gave them a go.

I now love them!

Benefits of Silicone Bakeware

• Flexibility; which contributes to ease of storage.
• Long-Lasting; Because it is silicone, it won’t get bent out of shape, become rusted, or even shatter.  There is no hurting the thing! {Okay, I’m sure it may be possible to hurt it, but it appears indestructible. }
• Non-Stick; No need to grease your pans before hand.  I have noticed that when using a Silicone Muffin Pan, my muffins needed to cool before popping them out in one piece.
• Cleanup is a cinch!; Run hot water over it, wipe with a soapy rag, and voila!
• Distributes the heat more evenly; No hot spots or uneven cooking.
• Dishwasher, Oven, Microwave, Refrigerator, and Freezer Safe
• Cools Down Quickly

And while I know this isn’t technically a piece of bakeware, I consider a Silicone Oven Mitt* to be an absolute essential in the kitchen.  Gone are  the days torching your fingers in what appears to be a perfectly fine oven mitt!

What do you think of Silicone Bakeware?

This post is linking to Works For Me Wednesday.

*Disclosure–I linked to these products to show you what I was referring to and may not be exactly what I own. These links are affiliate links, and I will receive a small amount of compensation if you decide to make a purchase.

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Have you purchased your copy of the Home Management Binder yet? It's not too late!

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Don't Feel Guilty About Dessert! Eat a Smart Sweet! Check out the 80+page Ebook from Kitchen Stewardship.

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Visit the Clever Housewife for Saving and Stretching a Buck.
Benefits of Silicone Bakeware is a post from: Getting Freedom From Debt

These are the best brownies, ever!  They are the furthest thing from being healthy, but when it comes to chocolate, I really don’t care about the health factor.  I temporarily misplaced my recipe, for many months, and I was just lost.  I’ve not been able to find a brownie recipe that I like as much as this one.

The Best Homemade Brownies

2 sticks of butter, melted

2 cups sugar

1 ½ cups flour

6 Tbsp. cocoa

4 eggs

1 tsp vanilla

Mix all of the dry ingredients together.  Add in the eggs, vanilla and melted butter until fully mixed.  Pour batter into a 11×7, greased baking dish.  Bake at 350° for about 30-45 minutes, or until it springs back.

Enjoy!  If you would like, you can add nuts, or even coconut into the batter before you bake.  Delicious served warm with a bowl of homemade vanilla ice cream.  Yum!

This post is linked to Tasty Tuesday and Recipe Swap.

Have you purchased your copy of the Home Management Binder yet? It's not too late!

Thank you for supporting our February Sponsors!

Don't Feel Guilty About Dessert! Eat a Smart Sweet! Check out the 80+page Ebook from Kitchen Stewardship.

{Mountain Rose Herbs}--Organic Spices, Herbs, Teas and Essential Oils {Plus MORE!!}

Visit the Clever Housewife for Saving and Stretching a Buck.
Homemade Brownie Recipe is a post from: Getting Freedom From Debt