MarmeeDear's Recipe Library

Oven Apple Butter Recipe

Oven Apple Butter Recipe 0

Peel and core 5-6 pounds of apples. Cut into eighths. Put into a heavy pot and add 1 cup water. Gently stir in 1 cup of turbinado sugar. Cover tightly and cook 5 minutes over medium heat. Cook 3 minutes longer, stirring occasionally. Cool. Make be frozen in zip-seal bags into preferred portion sizes, kept refrigerated up to 10 days or may be canned in glass pint jars using the water bath method.  
2 quarts CHUNKY APPLESAUCE (from recipe above)
2 1/2 cups sugar (I use Turbinado or Sugar-In-the-Raw)
1/2 cup dark brown sugar
1/2 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1 Tbsp. lemon juice
Heat oven to 350 degrees. Put all ingredients in an oven-proof deep pan or large bowl. (I use the insert to my large crockpot) Mix well. Bake for 3 + hours until thick, stirring occasionally. To test it, put a small spoonful on a saucer or small plate. If it has almost no liquid around the edges it is thick enough and ready to can. If needed, continue to bake longer until thickened.
Put hot apple butter into clean 1/2 pint glass canning jars. Wipe rims clean and adjust new lids and bands onto jars. (You can reuse bands but never reuse the lids!) Process the filled jars in a large canner pot and make sure jars are covered completely with boiling water. When water returns to a boil, continue boiling 5 minutes. Remove jars carefully with a jar lifter onto a clean towel on an even surface. After completely cooled on their own, rinse outside of jars to clean from any residue, label and store in your pantry. Properly sealed jars should keep up to a year. 
  • Martha Greene

Father's Coconut Layer Cake 1


A made-from-scratch cake that is indescribably delicious.
An original recipe by MarmeeDear.

Prepare four 8" round cake pans with pan spray, circle of parchment lining the bottom, and lightly spray again with pan spray.
Preheat oven to 350 degrees. 

Put all the ingredients into a large mixer bowl and beat them together with an electric mixer until combined:
2 cups organic cane sugar
4 fresh eggs
1 1/2 cup sunflower oil
1/4 cup full-fat sour cream
3/4 cup whole milk
1 tsp. apple cider vinegar
2 tsp. vanilla extract
Now add in:
2 1/2 cups UNBLEACHED self-rising flour.
Mix again until flour is well-incorporated. 

Divide batter into the four cake pans evenly. Jiggle pans on counter top to level the batter. Put into the preheated oven on middle oven rack. Make sure pans are spaced evenly for even baking. All ovens are variable so check for doneness and do not overbake as it will dry it out. Cake is done when pick inserted into center comes out clean and edges are set and lightly browned.

Let cake layers cool completely by placing them upside down on a cooling rack. When completely cool, gently lift off the pan and peel off the parchment paper liner. 

Cover with a clean cloth after removing pans and prepare cake FILLING.

24 oz. sour cream
2 3/4 cup 10x (confectioners) sugar
1 cup flaked sweetened coconut
1 tsp. coconut flavoring
1 cup finely chopped walnuts
Stir together until combined and well-mixed.  
(Extra leftover FILLING will be used for outer cake frosting - see below)
Place cake layer #1 on a cake platter. Cover top of this layer thickly with FILLING mixture. Now add layer #2. Repeat with a thick layer of FILLING. Add layer # 3. Repeat with a thick layer of FILLING. Add the top layer and insert large wooden picks to hold the layers in place and stabilize the stacked filled cake layers. Cover the filled layers with plastic wrap and set in freezer overnight or until the day it will be served.

Mix the leftover filling  with a 16 oz. tub of Cool Whip Topping.  Refrigerate this mixture that will cover the cake as the frosting. After removing cake from the freezer cover all sides and top thickly with frosting mixture. 
Garnish the top with chopped walnuts and large shreds of lightly toasted coconut pieces. 

To toast coconut shreds, place single layer on a pan and place in 400 degree oven for 3-5 minutes or just til very lightly browned. Watch it! It will burn in a skinny minute! Cool before sprinkling as a garnish on the cake. 

  • Martha Greene
Breakfast-in-Bed Oat Cereal

Breakfast-in-Bed Oat Cereal 0

 My man is an early bird! This is his favorite heart-healthy breakfast...and no I don't serve it to him in bed. I call it "Breakfast-in-Bed" because I don't have to get up and out of my cozy covers to serve it to him. I'm really not lazy but do love easy-peasy and it only takes me 5 minutes or less to do it the night before. He gets the benefits of soaked fresh whole grain cereal and I get the luxury of sleeping in til at least the sun is up! 
It is simple enough for ANYONE to do this. It is so Awesomeus-Collossemus because you can adjust the ingredients to your dietary needs and tastebuds. You will get optimal nutrition if you can flake your own whole oats (I've had my flaker attachment for my BOSCH MIXER for a long while but not certain they are available any longer-sad news!) I flake 2 lbs. of fresh whole oat groats at a time and keep them in the freezer. If you can't  fresh-flake your oats...oatmeal from Mr. Quaker will have to do. 

What to make it in:
I use a glass container with a snap lid. This square glasslock holds 3+ cups and is the perfect size for him. I use the 1.5 cup glasslock container when I make it for myself as I can't eat as large of a portion as he does. He burns a lot of calories! 

How to make it:
  • Start with 1 cup oatmeal flakes into the glass container. (adjust to your desired portion)
  • Optional: Next I add in 2 Tablespoons of Integral Collagen powder to add protein and amino acids to his meal to start the day. It is a tasteless powder and combines best if stirred into the dry oats. If desired you could substitute a vanilla protein powder for this step...or just skip it. 
  • Then I add about a cup of frozen berries on top of the oatmeal. His favorite is blueberries (great brain food!) but you choose what you like best...and of course they can be fresh vs. frozen if they are available to you. I've even just used raisins if I was in a pinch and was out of frozen berries.
  • These next toppings are all optional...add as you like...think about a good healthy start to the day:
    1)chia or flax seeds
    2)walnuts, sunflower seeds, or pecans
    3)coconut chips (I use unsweeteened organic from Trader Joes)
    4)pinch of cinnamon or apple pie spice
    5)MCT Oil

  • Cover it to soak: pour over all with your choice of raw milk, almond milk, coconut milk or whatever you call "milk" at your house! I cover the oats fully as they will soak all night and the liquid won't be there in the a.m. -- just soft soaked healthy cereal to start off the day.

  • You might be stuck on starting your day with something sweet. My man has sworn off sugar (yep! he has a lot of discipline and cares about his health) so I add nothing to his B-I-B Oat Cereal. If you've gotta have it...try a healthier option like pure maple syrup, agave, sucanat or coconut sugar. If you are using granulated sugar, add it under the berries so it can combine with the oatmeal and disperse the sweetness. If you are using something like agave or honey then just drizzle it on the top as desired. You can even do this when you uncover it right before eating. Try using less and less as time goes by and soon you will be happy with sweetness of the berries and flavor of oats.

    Here's to getting to sleep in and making healthy choices...

  • Martha Greene

Homemade Pull-Apart Buns 2


Soft and puffy, these pull-apart buns use10 basic ingredients. This original recipe by MarmeeDear will be one you come back to over and over! Use them as a mini bun for sliders, as dinner rolls, or just pull one off the pan, slather it in butter and gobble it up before you get caught!

Grain Mill (Optional)
Large Kitchen Mixer
Measuring Spoons
Measuring Cups
Half-Sheet Baking Pan (12x17)

This recipe is for a large kitchen mixer with a dough hook powered by at least 450 W.
Yeild is 35 buns. 35 buns fit on one half-sheet baking pan with 7 down and 5 across.

For a BOSCH Kitchen Mixer that will hold a large batch of dough, use double amount of each ingredient for a yeild of 70 buns. Gotta love that BOSCH!

NOTE: If you grind your own whole wheat flour in a kitchen mill-use the finest setting for extra-fine flour. Grind 2 cups Prairie Gold White Wheat Berries or you may simply substitute whole wheat flour purchased from the store. Set aside 2 1/2 cups of whole wheat flour.

NOTE: If you don't have dry milk powder, (it's a staple in my pantry for baking!) you may substitute very warm whole milk for the 2 1/2 cups water in the recipe and omit the milk powder.

NOTE: I have tried this recipe with other oils including olive and coconut oil melted. It doesn't work too well to substitute with anything other than a canola or vegetable oil if you don't use sunflower oil. 

Equip the mixer bowl with a dough hook.

Add to the mixer bowl in this order:
1/3 cup sugar {Double Recipe = 2/3 cup}
1/4 cup real butter, melted {Double Recipe = 1/2 cup}
6 Tablespoons expeller-pressed sunflower oil {Double Recipe = 3/4 cup}
1/3 cup dry milk powder {Double Recipe = 2/3 cup}
2 Tablespoons dough enhancer ({Double Recipe = 4 Tablespoons}
2 teaspoons sea salt {Double Recipe = 4 teaspoons}
2 1/2 cups very warm water (110 degrees) {Double Recipe = 5 cups}
2 1/2 cups whole wheat flour {Double Recipe = 5 cups}
2 heaping Tablespoons dry instant yeast  {Double Recipe = 4 Tablespoons}

Mix on a medium speed just until combined. Add into mixer bowl with mixed ingredients:
1 1/2  cups unbleached all-purpose flour (King Arthur)
1 1/2 to 3 cups unbleached bread flour (King Arthur)

Add in the unbleached flour, 1 cup at a time, until the dough begins to clean from the sides of the mixer bowl. Watch closely to get just enough flour for a soft workable dough. Too much flour will result in a heavy tough dough. You may not need to use all of the bread flour. Allow the mixer to knead the dough for 5 minutes on medium speed. Dough should be soft but stretchy and elastic.

Turn off the mixer after kneading time has completed and cover the mixer bowl.

Allow the dough to rest in the mixer bowl for up to 20 minutes and no longer than 40 minutes. It will puff up during this rest time. Believe me! It will be crawling up and out of the bowl and all over your kitchen if you forget about it!  Deflate dough at the end of the resting time by turning on the mixer briefly.


Put 2 Tablespoons of vegetable oil onto a clean counter top. Rub around into a small area and use oiled hands to turn the dough out from the mixer bowl onto the clean surface. Watch as I form small balls of dough by squeezing off equal balls of dough.

One half-sheet will hold 35 balls of dough. Place close together, pat down to flatten, brush with egg wash and allow to rise until puffy - about 35 minutes. 

Bake at 350 degrees in a preheated oven on the middle oven rack for 15-20 minutes or until tops are golden brown. Allow to cool slightly on pan and then lift up the joined buns onto a large cooling rack. 



  • Martha Greene

Marmee's May Morning Milkshake 0

How I make my morning milkshake in the merry month of May!

Here's to a good morning!

1 high speed blender
(only a BOSCH ™ will do for me—thank you!)

2 big handfuls baby spinach leaves
(recommending organic & rinsed & shake dry)

1 + cups of almond milk
(“unsweetened” &“vanilla” but you can use anything even water)

2 heaping tablespoons of OJ concentrate
(just scoop it out of the container frozen)

2 scoops vanilla protein powder
(ISAGENIX ™ Creamy French Vanilla is the very best—thank you!)

1-2 cups ice cubes
(more for thicker shake—less for sucking it up with a straw)

Blend at high speed for about a minute until all is smooth and creamy and all ice has incorporated into the milkshake and then while running add a few more pieces of ice thru the funnel cap if a thicker shake is desired.

This should keep a healthy adult full and satisfied for over 3 hours! —and you have gotten a good dose of your green-stuff along with great taste too—what a boon!


  • Martha Greene
Easy-Peasy Protein Waffles

Easy-Peasy Protein Waffles 0

We love these! Simply simple to make even for a beginner cook.  One of the main ingredients is cottage cheese adding a good boost of protein to this not so ordinary waffle. We often have these for a quick supper or Sunday evening treat.
They are yum most anytime and not only for breakfast! 218 calories per serving.
My recipe makes 8 waffles - serves 4.


Easy-Peasy Protein Waffles
I put all of the following ingredients into my Nutri-Bullet.

(Get yours right here where I got mine-I LOVE IT! Use it more than once daily!)

1 cup quick oats
1/4 tsp. sea salt
1/2 tsp. aluminum-free baking powder
1 cup cottage cheese
5 farm fresh eggs
1 Tbsp. Just-Like-Sugar Natural Sweetener
(or any sweetener of your choice)
Blend momentarily until smooth.
Place 2/3 cup on greased hot waffle iron.
Bake just until deep golden.
This recipe makes 8 waffles in my heart-shaped Waffle Maker.
I have found this recipe works best with the standard thin type waffle maker and not so well with the thick Belgian style waffle makers.
This is the type waffle maker I use to make these.

Top them hot off the griddle with your favorite thing!
We love almond butter and honey
butter and pure maple syrup
fruit spread & crispy-fried bacon
Gives a full satisfied feeling for a long time
as they are full of protein--like 17g per serving (2 waffles)!