Olive Oil Cake

 1 3/4 flour, 1 t. baking powder, 1/2 t. salt, 1 1/4 cups sugar + 2 T. sugar, 3 large eggs, 1/4 - 1/2 t. lemon juice, 3/4 cup extra virgin olive oil, 3/4 cup milk.

Using a stand  or hand mixer, whisk dry ingredients. Add wet ingredients and mix well but do not over mix. You will know you have over mixed if batter starts becoming lumpy.

Preheat oven 325 Spray a 9-inch glass baking dish and pour batter in. (Note: metal non-stick pans only causes the cake to crack and/or split in the center.)  Bake for 40 - 45 minutes. 

Let cool and enjoy with whipped cream or fresh fruit on top.

This recipe came from a friend I went to high school with years ago: Cheryl Chilson.  She noted for those that want to use a sugarfree version to use Splenda: 1/2 cup + 3 T.

Bran Muffins

1 cup boiling water, 1 3/4 cups All Bran cereal (Bran Buds), 1 t. cinnamon, 1 t. vanilla extract, 1 cup raisins, 1 cup granulated maple sugar, 1/2 cup sunflower seed oil, 2 1/2 cups whole wheat flour, 1 1/4 t.baking soda, 3/4 t. baking powder, 1 1/2 t. salt, 1 large egg, 1 cup buttermilk, 3/4 cup orange juice.

Place All Bran cereal in a large mixing bowl and pour boiling water over and stir. Add raisins and continue to stir.  Add granulated maple sugar and sunflower seed oil and  vanilla extract, stir to combine. Add cinnamon, baking soda, baking powder and salt. Stir to combine. Set aside.  In another smaller bowl beat the egg and add both buttermilk and orange juice beating together. Empty into the large bowl with cereal mixture and blend.  Add the whole wheat flour and stir to combine.  Once combined empty into a glass bowl that has a rubber sealing lid.  Place in fridge and leave overnight (24 hours).  The next day you can make the muffins.  The batter will be thick. Grease either regular muffin pans or a mini muffin pan. Fill full to top (can be mounded) and bake @ 375 degrees. See below for times to bake.

Regular muffins about (12 - 14) take about 35 - 40 minutes to bake. Makes about 36 - 38 Mini muffins and takes about 16 minutes to bake.  Cool and refrigerate in a air tight container. Kept refrigerated they stay fresh a couple weeks. Can also be frozen in freezer bags.  Enjoy!  Note: for those that do not want sugar a good substitute is 1 T. Munkfruit.

Easy Apple Crisp

 2 cups sugar, 5 t. lemon juice, 1/2 cup water, 1 t. cinnamon, 8 - 10 medium apples (peeled and sliced) 1 1/2 cups flour, 1 1/2 cups oatmeal, 1/2 t. salt, 8 T. melted butter.

Combine 1 cup sugar, lemon juice, water and cinnamon and pour into the bottom of a 13" x 9" butter baking dish.  Empty sliced apples into baking dish and stir to coat apple slices.  In a separate bowl stir together remaining 1 cup sugar, flour, oatmeal, and salt.  Add melted butter and stir to a crumble mixture. Sprinkle crumbly mixture over top of apples in baking dish. Lightly pat down top and bake in a preheated 350 degree oven for 45 - 55 minutes or until apples are tender and crusted crisp top is browned.

Serve hot with ice cream or whipped cream.