Snack Recipes

Buttery currant oatmeal muffins with walnuts, orange zest, pumpkin pie spice, and a cinnamon sugar top. Tender, warmly spiced breakfast muffins that bake in just 25 minutes.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Reduced fat chocolate snack cake made with chocolate syrup, cocoa powder, and semi-sweet chips, topped with chopped nuts and a vanilla powdered sugar drizzle. A lighter take on rich chocolate cake.

Italian-style almond drop cookies decorated with pine nuts and dusted with confectioners' sugar. A double-boiler whipped batter creates a delicate, marzipan-rich crumb that bakes up crisp on the outside.

Drop donuts (no-cut, no-roll) made with buttermilk, eggs, and lemon zest, fried golden and finished with honey and cinnamon. The fastest fried doughnut recipe you'll find.

Make-ahead bran muffin batter that keeps in the fridge for weeks. Mix once, bake fresh muffins on demand for breakfast any morning. The classic refrigerator batter recipe with bran flakes and buttermilk.

This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.

Cranberry orange Bundt coffee cake with sour cream batter, three swirled layers of whole-berry cranberry sauce, and a tangy orange glaze. Holiday-ready bake.

Easy applesauce nut bread is a 10-ingredient quickbread with chunky walnuts, cinnamon, and a single can of applesauce for moisture. One bowl, one loaf pan, one hour in the oven.

Vegan date walnut muffins built on a sticky date-water paste with brown sugar and crunchy walnuts folded in. No eggs, no dairy, just 12 tender muffins in 45 minutes.

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. They used to be made fresh but due to the invention of the frozen fry, they are sent to the stores frozen and ready to cook.

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

Citrus lovers will like this refreshing crispy cookie from Jocelyn Moritz of Waukesha.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

A delicious ginger bread is made with whole wheat flour, several spices, brown sugar and molasses. It's moist, tasty and packed with flavor. A great snack or a lighter dessert with a cup of coffee.

Nothing else can be better than it, big hit and a worthy keeper!