Loaves, Muffins and “Finger Pancakes,” – Out-of-the-Door Breakfasts
Marty Martindale

In a morning rush, needing a worthwhile breakfast and on the go?

Keeping a loaf of fruit/nut bread around most of the time serves as a quick breakfast, great to carry for lunch or as an after-school snack. And, it’s plenty okay to serve friends. Keep in be mind no kid is neglected if found running out the door with a nice hunk homemade fruit/nut bread in his hand.

A great baking timesaver is putting all your dry ingredients in a good-sized bowl and arrange all other ingredients, including sugar, around your blender. Then, many hours later, whirl up your blender add it to the bowl of dry, mix well and place in a heated oven.

Don’t think you can successfully make any “loaf” item by taking one recipe and packing in what you have on hand. Simply pick a shape you want, then select some nuts, a dried fruit and maybe a texture. _Now. Take the time to SEARCH for this combination and shape you desire. i.e. “Walnut, Cherry, Bran Bread.” _

When we did this, we found: 

https://www.google.com/search?q=walnut+cherry+bran+bread 

with several recipes. Feel free to choose interesting combinations. You’ll need a recipe, though, to be sure the liquid, eggs and leavening are in line with your “drop-ins.” Online recipes abound! Continue reading


Cantaloupe, So Refreshing!
Marty Martindale

Today we enjoy rather elaborate, “treat me” appetizers or starters, quite a contrast to cantaloupeearlier first courses. Not too many years ago, first courses were tomato juice, fruit cup or a wedge of cantaloupe. Now, we tend to serve cantaloupe at breakfast time, for snacking and in some more elaborate hors d’oeurvres.  Continue reading