Time has a way of slipping by quickly, especially in the summertime. Maybe it is because we are more relaxed and not always on a set schedule. The school ball games are nearly finished, class and family reunions are happening or are over, and the Fourth of July holiday has come and gone. We are already seeing “Back to School” ads on TV and in fliers appearing in our mail box.

We all look forward to our summer time days. My advice would be to take one day at a time, take a nature walk before it gets too warm in the morning, listen to the birds sing, and to simply enjoy what is left of summer.

Morning Glory Muffins

These muffins are a real treat. This recipe is packed with healthy ingredients, such as apples, carrots, raisins and pecans. These muffins freeze well for up to three months, so it is handy to take out a couple of them and pop them into your microwave for breakfast.

Ingredients

2 cups flour

1 cup sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

2 to 4 grated apples

1 to 3 cups grated carrots

1/2 to 1 cup raisins

3 eggs

1 cup vegetable oil

2 teaspoons vanilla

1/2 cup pecans (optional)

1/2 cup coconut (optional)

Instructions

Mix flour, sugar, baking soda, salt and cinnamon together. Stir in apples, carrots and raisins; mix well. Stir in eggs, vegetable oil and vanilla until combined. Add nuts and coconut. Spoon batter into 12 greased muffin cups or use liners. Bake at 350 degrees for 20 to 25 minutes.

Roast Beef Supreme

This might be a good recipe to prepare for a weekend meal. The ingredients could be mixed and stored in the refrigerator overnight and poured over the roast in the morning. This recipe requires a low oven temperature and no peeking for six hours while it bakes at a low temperature.

Ingredients

3- or 4-pound chuck or rolled beef roast

1 teaspoon lemon pepper

1 package onion soup mix

1 teaspoon garlic powder

1/2 teaspoon soy sauce

1/4 teaspoon pepper

1 4-ounce can mushrooms, stems and pieces

1 12-ounce can beer

Instructions

Mix ingredients, except roast beef, together with a wire whisk. Pour over thawed roast beef. Bake at 250 degrees for six hours. Do not peek during the baking time. It is recommended to use a lid over the roast or heavy-duty foil if a lid is not available.

Picnic Macaroni Salad

I have childhood memories of going to our family reunions. My mom always brought fried chicken and pasta or potato salad. This was tradition. As I have misplaced her recipe, I am including this recipe because it is similar to the one she used to make. My mom loved to cook and was known for her wonderful pies, using lard as they had done years ago.

Ingredients

2 cups uncooked macaroni

2 cups chopped ham

1 cup sweet pickles, chopped

1/2 cup chopped onion

1 cup chopped celery

2 tablespoons sweet pickle juice

1/2 cup mayonnaise

1 tablespoon prepared mustard

Instructions

Cook macaroni according to package directions; drain well. Add meat, pickles, onions, and celery. Stir pickle juice into mayonnaise and mustard. Add the mixture to the macaroni. Stir gently. Refrigerate before serving.

Three Layer Dessert

This is a family friend’s recipe. It is also a family favorite of ours. It is nice because you can change the flavor of pudding to whatever your family prefers.

Ingredients

1 stick melted oleo

1 cup flour

1 large package cream cheese

1 cup powdered sugar

2 large cartons whipped topping

*2 (1-ounce) packages instant chocolate pudding

3 cups milk

Instructions

Melt 1 stick oleo and mix with 1 cup flour. Spread into the bottom of a 9-by-13-inch cake pan. Bake at 350 degrees for 15 minutes or until golden brown. Let cool. Mix cream cheese, powdered sugar and 1 container of whipped topping together. Spread this on top of the crust. Mix 2 packages of pudding with 3 cups of milk. Pour over the second layer. Top with whipped topping after the pudding layer has set up or for approximately one-half hour.

*May use any flavor of pudding. I use a package of vanilla and a package of chocolate. Also, it is a good idea to soften the cream cheese by letting it sit out for a while, which makes it easier to mix together.

Loretta’s Tips

1. Place frozen bread loaves in a clean brown paper bag and place in a 325-degree oven for five minutes to thaw completely.

2. For tender muffins, mix liquid and dry ingredients until just moistened. Overmixing causes muffins to be tough, coarse-textured, and full of funnels.

Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe you would like to share or have any questions, email them to Loretta at krahling93@gmail.com.