Snack Recipes

Apple butter streusel muffins fold smooth apple butter into a wheat germ batter, topped with a cinnamon-sugar streusel for crunch. A low-fat breakfast or snack muffin in 25 minutes.

Wholesome banana walnut muffins with whole wheat flour for nutty depth and tender texture. Brown sugar and ripe bananas bring natural sweetness without going overboard.

A sour cream coffee cake recipe with a ribbon of cherry pie filling topped with a delicious almond crumble.

Buttermilk and Molasses Pumpkin Gingerbread recipe

Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Chewy peanut butter bars stacked in three layers: a buttery cookie base, a gooey marshmallow middle, and a crunchy peanut butter, rice cereal, and peanut topping. A potluck and bake-sale crowd-pleaser.

Moist inside and crispy outside, these scones are full of flavors.

For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It's from Jan Christofferson of Eagle River.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

This cut-out cookie from Bev Bosveld of Waupun is dressed up with chewy oats and crushed peppermint for a pleasing result.