by Linda Carol Wilson
Now that winter has set in and with it the long, cold, often rainy or snowy days, it is time to warm your home and hearth with some delicious baked goods. Here is a good selection of recipes from my vintage collection that would be perfect to make with the kids or just by yourself to share later. The Applesauce Raisin Muffins would make good after-school treats, lunchbox items, or breakfast treats with a hot drink and some yogurt for protein. The mint cookies are great to make with the kids and they remind you of the famous Girl Scout Mint Cookies. The Lacy Oatmeal Wafer Cookies are Swedish cookies known as Havreflarn in Sweden. They are easy but fancy. How about letting the kids help you make Homemade Granola Bars they can have as treats or take in their lunchboxes. Kids love eating something they helped to make. So get out the flour, sugar, etc, don an apron and get started on that baking!

HOMEMADE GRANOLA BARS
3 1/2 cups oats
1 cup walnuts, chopped
1 cup raisins
2/3 cup butter, melted
1/3 cup honey
1 egg, beaten
1/2 tsp vanilla
1/2 tsp salt
1/2 cup firmly packed brown sugar
1 can cherry pie filling
Spread oats in a jellyroll pan and toast in a 350 degree oven for 15 to 20 minutes, stirring occasionally. In a large bowl, mix oats, nuts, and raisins. Melt butter in saucepan. Add honey, egg, vanilla, salt, brown sugar, and pie filling. Stir into oat mixture. Press firmly into greased jelly roll pan. Bake 25 to 30 minutes at 350 degrees. Cool, cut into squares.

QUICK AND EASY MINT COOKIES
This recipe was passed out at a Christmas Open House at a local flower shop in Southern Indiana years ago. These cookies are very simple and they will remind you of the "Girl Scout" Mint Cookies.
Melt 1 pound semisweet chocolate coating.
Add 6 drops of oil of peppermint flavoring and mix well to blend.
Dip Ritz crackers till well coated and place them on a waxed paper lined cookie sheet to set.
Store in an airtight container and keep in a cool place until ready to serve.

LACY OATMEAL WAFER COOKIES
This is a cookie recipe from Sweden. It is known as Havreflarn in Sweden.
Preheat oven to 375 degrees.
1/2 cup butter
1/4 cup sifted all-purpose flour
1/2 cup sugar
3/4 cup quick-cooking oats
2 tbsp cream
Melt butter in a medium saucepan. Add flour, sugar, oats, and cream. Cook, stirring constantly, just until mixture starts to bubble. Remove from the heat and stir briskly for a few seconds. Drop by rounded tablespoonfuls about 4-inches apart onto well greased and lightly floured baking sheets. Place only 5 or 6 cookies on a baking sheet at a time. Bake at 375 degrees five to six minutes until golden brown. Cool wafers for 2 minutes on baking sheet. Remove carefully from baking sheet with a thin spatula and place over rolling pin until firm. If cookies harden before they can be removed from pan, reheat in oven for a few seconds to soften again. Makes about 2 1/2 dozen.

APPLESAUCE RAISIN MUFFINS
1 large egg
2 tbsp vegetable oil
1 1/2 cup unsweetened applesauce
2 cups flour
3/4 tsp baking soda
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup raisins
Beat together the egg, oil and applesauce. Add flour, baking soda, baking powder, nutmeg, and cinnamon; beat well. Stir in raisins. Spoon batter into oiled and floured muffin tins. Bake at 375 degrees for 20 to 25 minutes or until firm to the touch and browned. Cool on wire racks. Delicious topped with cream cheese!
Note: This is a soft and spicy muffin. Very good.
Enjoy!
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