Microwave Baked Apple

A recipe from the September 2010 issue of All You (original here). The note with the recipe explains, “This delicious baked apple recipe only takes 10 minutes to make, eating healthy couldn’t be easier.”


  • 1 Fuji, Granny Smith, or Gala apple
  • 1 teaspoon raisins
  • 1 tablespoon packed brown sugar
  • 1 teaspoon unsalted butter
  • 1/8 teaspoon cinnamon


  1. Core apple; remove peel from top 1/2 inch.
  2. In a bowl, mix raisins, sugar and butter.
  3. Pack mixture into core of apple.
  4. Place apple right side up in a microwave-safe bowl.
  5. Pour in 1/2 cup water.
  6. Sprinkle cinnamon over top of apple.
  7. Cover bowl with microwave-safe plastic wrap, leaving a small space for steam to escape, and cook in microwave on full power for 5 minutes, or until apple is fragrant and soft, checking every 2 minutes (microwave cooking times vary).
  8. Remove apple from bowl, place on a clean small plate and pour 1 tsp. of cooking liquid over apple. Serve warm.

Peanut Butter Oat Bites

A recipe from the April 2011 issue of All You (original here). The note with the recipe explains, “These delicious treats are best served with a tall glass of milk.” That’s true of most cookies though.


  • 2 tablespoons unsalted butter
  • 2/3 cup creamy natural peanut butter
  • 1/4 cup confectioners’ sugar
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Rice Krispies cereal
  • 1 cup quick oats
  • 1/4 cup raisins
  • 1/4 cup mini chocolate chips
  • 1/4 cup finely chopped lightly salted dry-roasted peanuts


  1. Melt butter in a medium saucepan over medium heat.
  2. Remove pan from heat and stir in peanut butter, confectioners’ sugar, honey and vanilla.
  3. Stir in Rice Krispies and oats and allow mixture to cool.
  4. Stir in raisins and chocolate chips.
  5. Form mixture into 1-inch balls, then roll each ball in chopped peanuts, pressing to coat.
  6. Makes 24 cookies.
  7. Store in refrigerator.

English Cookies

My great-grandmother (my mother’s mother’s mother) made this wonderful cookie and passed the recipe on. Her mother, Mary Brown, came across the ocean from somewhere in England to settle in the United States. We think that is where the name came from. English Cookies are the ninteenth of my 25 Cookies of Christmas.


  • 2 cups brown sugar
  • ¾ cup Crisco
  • 2 eggs (3 if small)
  • 3½ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda dissolved in ½ cup cold coffee
  • 1 tsp. vanilla
  • 1 cup cooked raisins
  • 1 cup nuts (Optional)

Powdered Sugar Frosting

  • ½ box powdered sugar
  • 2 to 3 tbsp milk


  1. Preheat oven to 325 °F.
  2. Combine all ingredients and spread thin on two cookie sheets (jelly roll pans) with sides.
  3. Bake for 20 minutes.
  4. Cool completely on wire racks.
  5. When cool, ice with powdered sugar icing—Mix powdered sugar with enough milk to spread. Be careful not to use too much milk.
  6. Cut into squares.


  • To cook raisins, place raisins in saucepan and cover with water. Bring to a boil over medium heat. Remove from burner and allow to cool completely before adding to batter.
  • We cut these into fairly large, brownie-sized squares. I’ve cut them into smaller 1″ squares for a petit fours look. The smaller size is perfect for cookie exchanges.

Time Required: 30 minutes (plus cooling time)

Servings: about 40 cookies

Carrot Cake Cookies

We have a family weakness for carrot cake, so a cookie that mimics the taste of the decadent cake was a sure hit. Carrot Cake Cookies are the fifteenth of my 25 Cookies of Christmas.


  • 1 pkg carrot cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup shredded carrots
  • 1 cup raisins
  • (optional) ½ cup shredded pineapple


  1. Preheat oven to 350 °F.
  2. Spray cookie sheets with nonstick spray.
  3. Combine cake mix, eggs, and butter.
  4. Stir in nuts, carrots, raisins, and, if desired, pineapple.
  5. Drop dough by spoonful onto prepared cookie sheet
  6. Bake 8 to 10 minutes.
  7. Cool on wire racks, and store in a tightly covered container.

Time Required: 25 minutes

Servings: 2 dozen