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If you have an interest in baking, seniors and cancer patients in the community enjoy receiving home-baked, healthy, nutritious snacks, such as breads, cookies, etc. These are received with much appreciation and gratitude.

There are some sample recipes below; however, we are always open to suggestions. 

JoyBus Delivery Days are every Wednesday, so treat drop-off can be done anytime before then in the week!

If you are interested, please contact us. We would love to hear from you! 


Another option is to drop-off various canned food items. These are very helpful during this time as well. If you are interested, please feel free to contact us.

Bake and Donate: What We Do






Makes 12 Muffins


-1 1/2 cups buttermilk

-1 cup old-fashioned oatmeal

-2 tablespoons margarine, softened

-1/2 cup light brown sugar

-1 large egg, lightly beaten

-1/2 cup all-purpose flour

-1 cup whole wheat flour

-1 teaspoon baking powder

-1 teaspoon baking soda

-1 teaspoon ground cinnamon

-1 cup shredded zucchini

-1/2 cup golden raisins

Preheat oven to 400 degrees. In a medium bowl, stir together the buttermilk and oatmeal; set aside for 15 minutes. In another mixing bowl, cream together the margarine and brown sugar. Beat in the egg. In another bowl, combine the flours, baking powder, baking soda, and cinnamon. Add the oatmeal mixture alternately with the dry ingredients to the creamed mixture and stir to combine. Stir in the zucchini and raisins. Divide the batter among the muffin tin cups and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Makes 16 Slices


-1/3 cup canola oil

-1 cup dark brown sugar

-2 large eggs

-3 medium bananas, mashed

-1 teaspoon vanilla extract

-2 cups all-purpose flour

-1 teaspoon baking soda

-1 teaspoon ground cinnamon

Preheat oven to 350 degrees. In a mixing bowl, beat together the oil and brown sugar. Add eggs, banana, and vanilla. In a separate bowl, combine flour, baking soda, and cinnamon. Gradually add the dry ingredients, stirring until mixed. Pour batter into 9x5x3-inch loaf pan coated with nonstick cooking spray. Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean. 

Bake and Donate: News




Makes 8 Servings


-3 large egg whites, room temperature

-1/4 teaspoon salt

-1/4 teaspoon cream of tartar

-3/4 cup sugar

-1 tablespoon plus 1 teaspoon vanilla extract, divided

-1 (4-ounce) bar German Sweet Chocolate

-3 tablespoons water

-1 (8-ounce) container fat-free frozen whipped topping, thawed

Preheat oven to 300 degrees. Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form. Fold in 1 tablespoon vanilla. Spoon into 9-inch lightly greased glass pie plate and form nest-like shell. Bake 45 minutes. Cool. In a microwave safe bowl, melt chocolate in water for 1 minutes, stir until melted. Cool. Add remaining 1 teaspoon vanilla. Fold whipped topping into cooled chocolate. Spoon into meringue shell. Freeze. Thaw slightly to serve. 

Makes 8 Servings


-1 (16-ounce) loaf French bread

-2 large eggs, divided

-4 large egg whites, divided

-1 cup sugar, divided

-1 teaspoon vanilla extract

-1 teaspoon margarine, softened

-3 cups skim milk

-1 teaspoon ground cinnamon

-1 (8-ounce) package fat-free cream cheese, softened

Preheat oven to 350 degrees. Cut the French bread into 1-inch squares. Place the bread in a 13x9x2-inch baking dish in a large bowl, lightly beat together 1 egg and 3 egg whites. Add 1/2 cup sugar, vanilla, and butter flavoring, mix well. Slowly add the milk to the egg mixture, mixing well. Pour over the bread squares. Sprinkle the mixture with the cinnamon. In a large mixing bowl, beat the cream cheese with the remaining 1/2 cup sugar. Add the remaining egg and egg white, blending until smooth. Spread the mixture evenly over the soaked bread. Bake, uncovered, for 45 minutes or until firm. Let cool slightly before serving. 

Bake and Donate: News




Makes 12 Servings


-1 (16-ounce) box angel food cake mix

-1 teaspoon lemon extract

-1 (6-serving) package vanilla pudding mix

-1 (8-ounce) container nonfat lemon yogurt

-1 (8-ounce) container fat free frozen whipped topping, thawed

Prepare cake according to package directions and adding lemon extract. Bake as directed in an angel food cake pan. Cool. In a bowl, blend dry pudding mix with lemon yogurt using a wire whisk. Fold in whipped topping. Remove cake from pan. Slice cake horizontally into 3 layers. Place bottom layer on a serving plate and top with one-third of lemon yogurt mixture. Repeat layers twice. Refrigerate. 

Makes 10 Rolls


-1 (10-biscuit) can refrigerated biscuits or whole wheat biscuits

-4 tablespoons margarine, softened

-2 tablespoons sugar

-1 teaspoon ground cinnamon

-1/4 cup raisins, optional

-1/4 cup chopped pecans, optional

Preheat oven to 425 degrees. Flatten each biscuit with your hand or a rolling pin. Spread each biscuit with margarine. In a small bowl, combine the sugar and cinnamon together. Sprinkle cinnamon mixture on top of margarine; sprinkle with raisin and pecans, if desired. Roll up each biscuit from one side to the other. On an ungreased 15x10x1-inch baking sheet, arrange each biscuit roll to form a circle toughing one end of the roll to the other. Bake for 8 to 10 minutes. 

Bake and Donate: News

If none of these interest you, feel free to come up with your own healthy recipes. Before baking, be sure to check in with us as our seniors have specific dietary requirements.

Recipes from "Eating Well Through Cancer" by Holly Clegg & Gerald Miletello, M.D.

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