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ALEXANDER'S INN 529 East Palace Avenue Santa Fe, NM 87501 (505)986-1431


3 1/2 c. flour 1 T. cinnamon
3 c. finely chopped apples 1 c. vegetable oil
2 c. sugar (half brown, half white) 3 eggs
1 t. salt 2 c. chopped nuts
2 t. soda 2 t. vanilla

Preheat oven to 350. Grease muffin tins. Thoroughly combine apples and
sugar, then add the rest of the dry ingredients. Mix well. Add oil, egg,
nuts and vanilla. Then mix in flour. The batter will be very thick and
gooey. Fill muffin tins 2/3 full. Bake about 30 minutes. Can be frozen.


1 lg. box old fashioned oatmeal 1 c. Canola oil
1/2 c. wheat germ 1 c. honey
1/2 c. oat bran 1 c. maple syrup
1/2 c. wheat bran 1 c. molasses
1 T. cinnamon 3 T. vanilla
1 c. each: walnuts, pecans, almonds 2 t. salt
coconut, chopped dates, dried cranberries, raisins, etc. to taste

Preheat oven to 350. In large roasting pan combine oatmeal, wheat germ, oat
bran, wheat bran, cinnamon and salt. Mix in chopped nuts. Then stir in oil,
honey, maple syrup, molasses and vanilla until everything is well coated.
Bake for 30 minutes, stirring every ten minutes so everything cooks evenly.
Add dried fruits of your choice after removing from the oven. You can add
more or less oil and sweeteners, depending on your tastes. This granola can
be frozen in freezer baggies.


1 1/2 cups melted butter 4 cups flour
1 3/4 cups brown sugar 1 t. salt & 1/2 t. soda
4 eggs 3 t. baking powder
2 1/2 t. vanilla & 1/2 t. almond extract 1/2 nutmeg & 2 t. cinnamon
grated rind from one orange 2 cups mashed ripe bananas soaked
in 1 cup strong black coffee
1 cup each raisins and chopped walnuts
Beat together ingredients from left column, adding eggs one at a time. Then
add flour mix (right column) and banana mixture alternately to butter
mixture. Mix gently. Then add nuts and raisins. Grease two loaf pans.
Bake at 350 for 40-50 minutes.


1/2 c. butter, at room temperature
1 c. sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. chopped sweet cherries (frozen)
2 c. all purpose flour
1 c. vanilla (or plain) yogurt
1 t. nutmeg

Heat oven to 375. Grease 12 muffin cups, including area between cups. In a
medium sized bowl, beat butter until creamy. Beat in sugar until pale and
fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder and
salt. Then add the cherries. Mix in half the flour, alternating with the
yogurt, until completely mixed. In a small bowl mix together 1/4 c. brown
1 c. sliced almonds
1/4-1/2 t. nutmeg
Scoop batter into muffin tins, filling half way. Sprinkle on almond mixture.
Bake for 25-30 minutes or until golden brown. Let cool 30 minutes before
removing from pan.