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Homemade Recipes, 3901 August Lane, Newellton, LA (2026)

08/12/2026

Snickerdoodle Muffins (Bakery Dome, Buttery Crumb)
The year my son requested snickerdoodles for breakfast, we compromised and invented these, though calling it a compromise flatters my resistance. A soft old-fashioned buttermilk muffin warm with cinnamon and brown sugar, dipped while hot in melted butter and rolled through cinnamon sugar like a proper snickerdoodle. Fill the cups all the way to the top for that tall bakery dome. Serve with creamy hot coffee for the adults and cold milk for the negotiators.

Ingredients:
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup melted butter
- 2 tsp vanilla

Coating: 1/3 cup melted butter + 1/2 cup sugar + 2 tsp cinnamon

Instructions:
1. Preheat oven to 400F. Line a 12-cup muffin tin.
2. Whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. Whisk eggs, buttermilk, melted butter, and vanilla. Combine with dry ingredients.
4. Fill muffin cups to the very top.
5. Bake 17 to 20 minutes until golden and domed.
6. Dip each warm muffin top in melted butter.
7. Roll in cinnamon sugar and serve warm.

08/12/2026

Snickerdoodle Blondies (Chewy Bars, Crackly Tops)
Rolling forty snickerdoodle dough balls one busy December broke something in me, and these bars are what I built from the wreckage. All the soft chewy cinnamon brown sugar joy of the old-fashioned cookie pressed into one pan, cinnamon sugar over the top baking into a crackly lid, no rolling anything ever. A glass of cold creamy milk on the side is mandatory in my house. Cut them small because they are rich, then watch everyone take two anyway.

Ingredients:
- 1 cup butter, melted
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
Topping: 3 tbsp sugar + 2 tsp cinnamon

Instructions:
1. Preheat oven to 350F. Line a 9x13 pan with parchment.
2. Whisk melted butter and brown sugar until smooth.
3. Whisk in eggs and vanilla.
4. Fold in flour, baking powder, cinnamon, and salt.
5. Spread into the pan.
6. Sprinkle the cinnamon sugar evenly over the top.
7. Bake 22 to 26 minutes until just set in the center. Cool before cutting.

08/12/2026

Amish Baked Oatmeal (Brown Sugar Cinnamon Breakfast)
An Amish farm kitchen served me this at a long wooden table years ago, and I have made it nearly every week since, which tells you what kind of breakfast it is. Old-fashioned oats baked with brown sugar, cinnamon, and butter into something between oatmeal and cake, cut into soft squares and served warm with cold creamy milk poured right over the top. The milk over the warm square is not optional, that contrast is the entire experience. Simple people, perfect breakfast.

Ingredients:
- 3 cups old-fashioned oats
- 3/4 cup brown sugar
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup melted butter
- 2 tsp vanilla
- Cold milk for serving

Instructions:
1. Preheat oven to 350F. Grease a 9x9 baking dish.
2. Mix oats, brown sugar, baking powder, cinnamon, and salt.
3. Whisk eggs, milk, melted butter, and vanilla.
4. Stir wet into dry and pour into the dish.
5. Bake 30 to 35 minutes until golden and set.
6. Cut into squares while warm.
7. Serve in bowls with cold milk poured over the top.

08/12/2026

Homemade Cinnamon Applesauce (Stovetop, No Peeling Shortcut)
My kids think applesauce comes from my stove and I have worked hard to keep it that way. Apples simmered soft with brown sugar, cinnamon, and a splash of water, mashed chunky or blended creamy depending on who is asking, warm in bowls the same day. My old-fashioned shortcut is leaving the peels on and blending at the end, the skins vanish and take all their goodness into the sauce. Twenty minutes, one pot, and the store brand has been forgotten entirely.

Ingredients:
- 4 lbs apples, cored and chopped (peels on)
- 1/2 cup water
- 1/3 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 tbsp lemon juice
- Pinch of salt
- 1/2 tsp vanilla

Instructions:
1. Add apples and water to a large pot.
2. Cover and simmer 15 to 20 minutes until the apples are completely soft.
3. Stir in brown sugar, cinnamon, lemon juice, and salt.
4. Simmer 5 more minutes.
5. Mash for chunky sauce or blend until smooth and creamy.
6. Stir in vanilla.
7. Serve warm or chill. Keeps 1 week refrigerated.

08/11/2026

Classic Apple Dumplings (Whole Apples in Pastry)
My grandmother wrapped whole peeled apples in pie dough like little presents, tucked cinnamon and brown sugar butter into each core, and baked them swimming in a syrup that turned creamy and thick around the soft pastry bottoms. I thought they were magic when I was seven and I have not fully changed my mind. Baste the dumplings with the pan syrup twice during baking, that is what glazes the tops old-fashioned bakery style. One dumpling per person, and no one has ever left room for more.

Ingredients:
- 2 pie crusts (homemade or refrigerated)
- 6 small apples, peeled and cored
- 6 tbsp butter, divided
- 1/2 cup brown sugar
- 2 tsp cinnamon

Syrup: 1 cup water + 3/4 cup sugar + 1/4 cup butter + 1 tsp vanilla + 1/4 tsp cinnamon

Instructions:
1. Preheat oven to 375F. Grease a 9x13 baking dish.
2. Roll crusts and cut into 6 squares large enough to wrap an apple.
3. Set an apple on each square. Fill each core with 1 tbsp butter and a spoonful of brown sugar mixed with cinnamon.
4. Fold the pastry up and around each apple, pinching seams to seal. Place in the dish.
5. Boil the syrup ingredients 3 minutes and pour around the dumplings.
6. Bake 45 to 50 minutes, basting twice, until golden and soft when pierced.
7. Serve warm in bowls with the syrup spooned over.

08/11/2026

Old-Fashioned Apple Crisp (Extra Crumble Topping)
Every October of my childhood started with a bushel of apples on the porch and this crisp in the oven by sundown, and I have never needed a calendar to know fall is coming because my hands start peeling apples on their own. Soft cinnamon apples bubbling under a thick brown sugar oat crumble, with the topping doubled because the topping is the argument everyone has. Serve it warm so the ice cream turns creamy over the crumble. Double the topping, always, and never explain yourself.

Ingredients:
- 7 cups peeled sliced apples
- 1/3 cup sugar
- 1 tbsp lemon juice
- 2 tsp cinnamon
- 2 tbsp flour

Crumble: 1 1/2 cups old-fashioned oats + 1 cup flour + 1 cup brown sugar + 3/4 cup cold butter + 1 1/2 tsp cinnamon + 1/2 tsp salt

Instructions:
1. Preheat oven to 375F. Grease a 9x13 baking dish.
2. Toss apples with sugar, lemon juice, cinnamon, and flour. Spread into the dish.
3. Mix oats, flour, brown sugar, cinnamon, and salt.
4. Cut in the cold butter until large crumbles form.
5. Pack the crumble generously over the apples.
6. Bake 40 to 45 minutes until golden and bubbling at the edges.
7. Rest 10 minutes and serve warm with vanilla ice cream.

08/11/2026

Apple Brown Betty (Older Than Apple Crisp)
My great-grandmother made brown betty when crisp was not yet invented and cobbler felt fancy, just apples and buttered breadcrumbs layered the old-fashioned way like a casserole and baked until the whole thing collapses into soft spiced comfort. Cinnamon and brown sugar between every layer, the top crumbs toasting golden while the bottom ones soak into the creamy apple juices. Use day-old bread torn by hand, uniform crumbs from a machine bake up boring. It is humbler than pie and older than crisp, and it might be better than both.

Ingredients:
- 6 cups peeled sliced apples
- 1 tbsp lemon juice
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 cups day-old bread, torn into small pieces
- 1/2 cup melted butter
- 1/4 cup apple juice or water
- Vanilla ice cream for serving

Instructions:
1. Preheat oven to 375F. Grease a 9x9 baking dish.
2. Toss apples with lemon juice. Mix brown sugar, cinnamon, and nutmeg.
3. Toss torn bread with melted butter.
4. Layer one-third of the bread, half the apples, and half the sugar mixture. Repeat, ending with bread on top.
5. Pour apple juice over everything.
6. Cover with foil and bake 25 minutes, then uncover and bake 20 more until golden and soft.
7. Rest 10 minutes and serve warm with something cold and creamy on top.

08/11/2026

Old-Fashioned Buttermilk Pie (Southern Custard Classic)
At my first church potluck down South, I asked an elderly woman what the plain-looking pie was, and she looked at me with genuine pity before cutting me a slice that changed my understanding of dessert. Old-fashioned buttermilk pie, a creamy tangy custard with brown sugar warmth and a whisper of cinnamon and nutmeg on top, baked until just set with a soft center. Pull it when the middle still shimmies slightly, it finishes setting as it cools. I have never asked a foolish question at a potluck since.

Ingredients:
- 1 unbaked pie crust
- 1/2 cup butter, melted
- 1 cup sugar
- 1/2 cup brown sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1 tbsp lemon juice
- 2 tsp vanilla
- 1/4 tsp cinnamon
- Pinch of nutmeg

Instructions:
1. Preheat oven to 350F. Fit the crust into a 9-inch pie dish and crimp.
2. Whisk melted butter, both sugars, and flour.
3. Whisk in eggs one at a time.
4. Add buttermilk, lemon juice, and vanilla and whisk smooth.
5. Pour into the crust and dust the top with cinnamon and nutmeg.
6. Bake 50 to 55 minutes until golden and just set with a slight jiggle.
7. Cool completely before slicing, at least 2 hours.

08/11/2026

Slow Cooker Peach Butter (Summer in a Jar)
The last soft peaches of August are too ripe to slice and too precious to lose, so every year they go into the slow cooker and come out the next morning as peach butter, thick and creamy and golden as the month itself. Brown sugar, cinnamon, and a splash of vanilla, cooked low and slow the old-fashioned way until it spreads like velvet. Blend it fully smooth, lumps have no place in fruit butter. In January I open a jar and August walks right back into my kitchen.

Ingredients:
- 5 lbs very ripe peaches, peeled and chopped
- 3/4 cup brown sugar
- 1/4 cup honey
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla

Instructions:
1. Add chopped peaches to the slow cooker.
2. Stir in brown sugar, honey, cinnamon, nutmeg, and lemon juice.
3. Cover and cook on low 6 hours.
4. Blend until completely smooth and creamy.
5. Crack the lid and cook 2 to 3 more hours until thick enough to mound on a spoon.
6. Stir in vanilla.
7. Jar and refrigerate up to 3 weeks or freeze up to a year.

08/11/2026

Chocolate Cobbler (Makes Its Own Hot Fudge)
The first time my aunt served this old-fashioned cobbler she told me not to stir the layers no matter how wrong it felt, and I have been passing on that same warning for thirty years. A soft chocolate batter with brown sugar and cocoa scattered on top, boiling water poured over everything, and in the oven it flips itself into cake floating on a creamy hot fudge sauce. A pinch of cinnamon in the batter is my one addition, it deepens the chocolate. Trust the method and bring the ice cream.

Ingredients:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1/3 cup melted butter
- 1 tsp vanilla

Topping: 1/2 cup sugar + 1/2 cup brown sugar + 1/4 cup cocoa powder + 1 1/2 cups boiling water
Vanilla ice cream for serving

Instructions:
1. Preheat oven to 350F. Grease a 9x9 baking dish.
2. Whisk flour, sugar, cocoa, baking powder, cinnamon, and salt.
3. Stir in milk, melted butter, and vanilla. Spread into the dish.
4. Mix both sugars and cocoa and sprinkle evenly over the batter.
5. Pour the boiling water gently over everything. Do not stir.
6. Bake 35 to 40 minutes until the top is set and sauce bubbles at the edges.
7. Rest 10 minutes and spoon into bowls with ice cream.

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