For a breakfast-on-the-go, grab a couple of these oatmeal-raisin breakfast cookies made with whole wheat flour, buttermilk, brown sugar, and nutmeg.
This pumpkin-raisin yeast bread from vintage Sphere magazine is full of spices and perfect for fall baking. See what else was cooking back in 1973!
Sometimes there is nothing like a soft moist muffin bursting with fruit for breakfast. This streusel-topped lemon blueberry muffin hit the spot.
It’s double apple in these autumn Caramel Apple Cookies with grated apple and apple juice. The soft-style cookies are topped with a buttery caramel icing.
A slab pie is great for a large family gathering or party. How fun is a giant flat apple pie!
It’s Meatless Monday! This warm vegetable torte has a cheesy sour cream zucchini filling and a topping and crust of whole wheat flour and oatmeal.
What to do when a friend brings you 5 pounds of Concord grapes? Get purple fingernails, that’s what! Plus some great ideas for using them, of course.
During apple season, use all things apple-related like apple jelly! These delectable little oatmeal squares hide a layer of apple jelly in the middle.
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