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Apple Cinnamon Oatmeal Muffins

January 27, 2021 at 12:30 am · Filed under Recipes from Gymbo's Friends
By dee (bbqeeun, terryyaki)

Apple Cinnamon Oatmeal Muffins

These delicious muffins make the perfect snack or breakfast!

Ingredients

Topping:

¼ cup quick-cooking oats
1 tablespoon brown sugar
1 tablespoon melted butter
¼ teaspoon ground cinnamon

Muffins:

1 ½ cups quick-cooking oats
1 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened applesauce
½ cup milk
¼ cup vegetable oil
1 egg, lightly beaten
1 teaspoon vanilla extract
1 apple – peeled, cored, and chopped

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Step 2
Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside.
Step 3
Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl.
Step 4
Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.
Step 5
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.

Dee’s Notes:
dee makes them vegan by using almond milk and egg replacer
they freeze very well too

https://www.allrecipes.com/recipe/244987/apple-cinnamon-oatmeal-muffins/

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Apple Cranberry Crumble Recipe

December 19, 2020 at 5:00 pm · Filed under Recipes from Gymbo's Friends
By dee (bbqeeun, terryyaki)

Apple Cranberry Crumble Recipe

Read the rest of this entry »

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Dressing/Stuffing Recipe from dee

December 4, 2020 at 6:24 pm · Filed under Recipes from Gymbo's Friends
By dee (bbqeeun, terryyaki)

dressing was
pack of the pepp farm herb breadcubes
1 lb sage sausage
1/2 onion chopped
1 cup celery chopped
2 cups chick stock
1 egg
1tbs butter

brown sausage and cool
sautee onion and garlic until tender
lightly beat egg
mix it all together….ya might have to add more stock. you want it wet but not squishy
13×9 pan……….350 for 65 to 75 min

notes – i added a splash of garlic powder and some black pepper. I also used unsalted chick stock and vegan butter. Next time i will add more celery as we like it. I told dh that one recipe said to add chopped apple and pecans and he said they sounded interesting……could also add cranberries if ya think about it

and i covered lightly with foil for first 45 min to keep the liquid in

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Double Layer Pumpkin Pie Recipe

November 26, 2020 at 12:00 am · Filed under Recipes from Gymbo's Friends
By momskinz (WWID: momsownkinz)

This is a family favorite of ours!

Double-Layer Pumpkin Pie

1 pkg. (8 oz.) Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the Cool Whip. Spread onto bottom of crust.

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until firm. Serve topped with remaining Cool Whip.

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