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. 

Appetizing Vegetable Tray

Creativity is alive and well in this Veggie Tray. It would be a clever appetizer for Halloween, Thanksgiving, Graduation or any event. What veggies would you add to this tasty-looking dish?
Several other delicious appetizers can be found in Tastes & Treasures cookbook.

Healthy Carrot Cake and Oatmeal Bake

Like healthy granola in a bar . . . this one is filled with oats, fruit + veggies.

If you like this, you might enjoy Granola page 196 in Tastes & Treasures cookbook too.

Carrot Cake and Oatmeal Bake
Ingredients:
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Directions:
Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

MAKES 6 SERVINGS
Thanks to HungryGirl for the recipe.

Thanksgiving Vegetable Platter

Go ahead and make a statement with your vegetable platter.  I dare you to try the second one!

Penguins Appetizers

Look what carrots, black olives, Fromage (try flavored cream cheese) and toothpicks can do. Fun for adults but even more entertaining for the kids to make.

Thanks to Vibrations for the idea.