Tastes & Treasures II has recipe for Morning Glory Muffins. The cookbook is now in Clarkdale, AZ Historical Society

Storytelling Cookbooks are more than just recipes and pretty pictures. Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona is filled with history, Arizona Historymakers, family photos and memories. 

The book is now in Clarkdale Historical Society thanks to Historical League member Emily Burns.

We enjoy Morning Glory Muffins: a favorite recipe in the Cherished Legacy section on page 163.

MORNING GLORY MUFFINS

Tastes & Treasures II: A Storytelling  Cookbook of Historic Arizona

www.HistoricalLeague.org/shop

SECTION: Cherished Legacy Recipes page 163

MILDRED DROVER OAKE
CONTRIBUTED BY GRANDDAUGHTER, CANDICE FEDELE-MCLEOD
Born and raised on a farm in Newfoundland, Grandma Oake learned to cook with whatever the farm produced. Even though cod fishing dominated the region, the family ate salt pork with root vegetables, cabbage rolls, and steamed puddings. Hardtack, a cracker made to survive handling and extreme  temperatures on long sea voyages, is still produced in Newfoundland. Served with cod, the dish is a local delicacy called “fish and brews.” 

Hardtack never made it to the table at Grandma's house, but its simplicity was transmitted in her baking: a cold loaf of sweet-tart cranberry bread wrapped in foil, buttery yeast rolls, or chewy date squares. In an era of Crisco, she was ahead of her time, using healthy alternatives, like applesauce for oil. My favorite were her Morning Glory Muffins, which, at my request, became the substitute for my birthday cake each year. 

INGREDIENTS 

4 cups all-purpose flour 

1 1⁄2 cups brown sugar (agave syrup may be used and lower amount of sugar and oil) 

4 teaspoons baking soda 

4 teaspoons ground cinnamon 

1 teaspoon salt

4 cups grated carrots 

2 cups apples, peeled, cored and shredded 

2 cups raisins

1 cup shredded coconut

1⁄2 cup nuts, chopped (walnuts or pecans)

2 eggs 

1 cup canola oil (if using agave syrup, reduce oil to 3⁄4 cup) 

1 cup applesauce or drained crushed pineapple

4 teaspoons vanilla 

METHOD 

Preheat the oven to 350 degrees and generously grease 1-2 muffin tins. In large bowl combine the flour, sugar, baking soda, cinnamon and salt, mixing together well. Stir in the carrots, apples, raisins, coconut and nuts. In a separate bowl whisk the eggs, oil, applesauce and vanilla. 

Combine the egg mixture with dry ingredients. Spoon the batter into the prepared muffin tins, filling them up to the top. 

Bake for 22-25 minutes. 

Remove from the oven and allow muffins to rest for 5 minutes. Then remove from the tin and transfer to a wire rack to finish cooling. Repeat until all muffins are baked. 

This recipe makes about 40 muffins, and they freeze beautifully. 

CHERISHED LEGACIES          HISTORICAL LEAGUE, INC. • 163 

Note: Silicone mini muffin pans are an easy way to bake these. Spray PAM in the muffin pan before filling. Adjust baking time accordingly. 
Variations include using zucchini. orange zest, nutmeg. 

Crispy Crunch Dessert

Want a fast, easy holiday dessert? Try this one from our recipe exchange. Decorate the top of the dessert with pistachios halves in the shape of poinsettias using red hots in the center.

CRISPY CRUNCH DESSERT

Recipe exchange from Jean Young of Corner Brook, NFLD.

Ingredients for crust

2 cups Graham Wafer Crumbs

1/2 cup melted butter

Mix together and spread on the bottom of the pan/dish. Bake for five minutes at 300 degrees.

Ingredients for filling

One container vanilla ice cream (approx one quart)

One large container cool whip

One package dry pistachio pudding

Directions

Spread over graham wafer mixture. Sprinkle with one or two crushed Crispy Crunch bars. Place in freezer until ready to serve.

Note: Crispy Crunch bars are a Canadian brand. Nestle Crunch is the American version.

Summer Garden Vegetable Salad

This salad has a unique twist and that's why it is fun to have recipe exchanges. From the island of Newfoundland off the eastern coast of Canada comes a wonderful salad.

GARDEN VEGETABLE SALAD from Rosalind Pinsent
Corner Brook, NL

Ingredients:
1 head cauliflower, cut into bite size pieces
1 bunch broccoli, cut in bite size pieces
1 medium onion, sliced
1/2 lb chopped crisp bacon
1/2 cup mayonnaise
1/2 cup sugar
Chopped tomatoes

Directions:
In a bowl, in layers, place cauliflower, broccoli, onion and crisply cooked bacon.
DO NOT STIR. Set aside. In a separate bowl, mix mayonnaise and sugar by hand till combined.
Pour mayonnaise mixture over top of the vegetables. Cover and let marinate in
the refrigerator overnight. In the morning, or just before serving, add chopped tomatoes.
Toss lightly and serve.


**** This is by far my favourite salad. Hope you enjoy it..................

Recipe from: Rosalind Pinsent
Corner Brook, NL

Two Sweet and Sour Apple Desserts

SWEET AND SOUR APPLE DESSERT
Here is another easy and delicious recipe from the recipe exchange, thanks to Jean Young from Newfoundland, Canada.
We found a new apple called Envy that was delicious for this recipe.

1. Mix together
1/2 cup melted butter
2 cups graham wafer crumbs

2. Press in bottom of 8 x8 or 9x 9 dish

3. Mix together the following and spread over the graham wafer bottom
1 small tub sour cream
1 tin condensed milk
3 tablespoons lemon Juice

Top with 1 can of apple pie filling. Sprinkle cinnamon over top. Bake for 15 minutes at 325.
THIS CAN BE CUT IN SQUARES AND FROZEN WHEN COOLED.

A little more complicated (but delicious) apple recipe is found on page 163 Tastes & Treasures cookbook

Apple Streusel Pie

Streusel Topping

½ cup packed brown sugar

1/3 cup all purpose flour

¼ cup (1/2 stick) butter

¼ teaspoon ground cinnamon

¼ cup chopped pecans

Apple Pie

¼ cup chopped pecans

1 unbaked (9 inch) pie shell

1 cup sugar

2 tablespoons all purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

6 cups thinly sliced tart apples

2 tablespoons butter

For the topping, combine the brown sugar, flour, butter and cinnamon in a bowl and stir with a fork until crumbly. Stir in the pecans.

For the pie, preheat the oven to 425 degrees. Sprinkle the pecans over the bottom of the pie shell. Mix the sugar, flour, cinnamon and nutmeg in a bowl. Add the apples to the sugar mixture and toss to coat. Mound the apple mixture in the prepared pie shell and dot with the butter. Spread the topping evenly over the top of the pie and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 40 minutes longer, checking after 30 minutes and covering with foil if needed to prevent the topping from overbrowning.

Serves 6 to 8

Recipe Exchange Macaroni Salad Elaine Bannister

When I received the invitation to participate in a recipe exchange, I groaned. This is too much like the chain letters of old. But then I found out it is a great way to reconnect with friends and family. Even if they replied they were too busy or could not be involved at this time, we started communicating again . . . making plans to get together, sharing photos, etc. The internet helps keep us in touch with each other, despite the naysayers.

Macaroni Salad from cousin Elaine Bannister in Newfoundland, Canada

1 box spiral pasta (cooked)
1 green pepper (chopped)
3 stocks celery (chopped)
1 carrot (grated)
1 onion (chopped)
2 tbsp. sugar
dash salt
1 tsp. pepper
1 tomato (chopped)

1/2 cup French dressing
1/2 cup Golden Italian dressing
3/4 cup Miracle Whip

Mix the 3 dressings together - add remaining ingredients. Toss! Let stand 8 - 10 hours for flour to go through salad. Enjoy!

Photo courtesy of Taste of Home.