The Wednesday Sisters: A Novel by Meg Waite Clayton

Carrie hosted

Tiffany lead discussion

We ate...

Cinnamon Roasted Almonds

1 egg white
1 teaspoon cold water
4 cups almonds
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 250. Lightly grease a 10x15 jelly roll pan.Lightly beat egg white, add water and beat until frothy. Add nuts and stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake for 1 hour stirring occasionally (every 15 minutes); let cool and store in an airtight container.

brought by Jen but recipe originated from Mandy's sister, Melissa, here

Pumpkin-Apple Muffins with Streusel Topping

2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Wendy's recommendation, I substituted 1/2 the flour for wheat flour, and I also used 1/2 cup oil and 1/2 cup applesauce where it calls for oil. On the topping I used brown sugar instead of white.

brought by Sharee, but recipe given to her from Wendy
(a non "The Tuesday Sisters" sister)