Breakfast Treasure Cookies

Breakfast Treasure Cookies 

Ingredients: 

2 C. All purpose flour  

2 tsp. Baking powder 

1/2 tsp. Baking soda 

 1/2 C. Butter, softened 

1/2 C. liquid honey 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1 C. Dried prunes 

1/2 C. Oat bran 

1/2 C. Walnuts, chopped finely 

1/2 C. Coconut 

1 C. Bran Flakes 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Combine softened butter, liquid honey and sugar together in a large bowl. Mix ingredients with an electric mixer on medium speed to make a creamy spread 

4.  Beat eggs in a small bowl until light and frothy.  Add eggs to butter/sugar mixture and continue to mix on medium speed until it is  light and creamy 

5.  Add bran flakes, oat bran, walnuts and coconut to creamed mixture combining well to make a soft dough 

6.  Blend flour,  B. powder and B. soda together in a small bowl. Slowly stir in dry ingredients into cookie dough and incorporate flour into cookie dough mixing thoroughly until all the flour is enveloped into the dough. 

7.  Take a small amount of dough and roll it in your hands to form a ball and place balls of dough 2 inches apart on parchment paper.  Bake in preheated oven for 20 minutes until lightly browned. 

8. Remove from oven and place on wire rack to cool completely before storing away in a container.

Servings:  24 cookies 

Blueberry Bran Pancakes

Blueberry Bran Pancakes 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1 tsp. Baking soda 

1 1/4 C. Light cream or milk 

3 Eggs, beaten 

1/2 C. Granulated sugar 

1 C. Fresh blueberries 

1 C. Bran Flakes 

2 Tbsp. Canola oil 

Directions: 

1. Blend together flour, B. powder and B. soda in a small bowl. Set aside 

2. In a small bowl beat eggs until light and frothy. 

3. Combine light cream, granulated sugar, beaten eggs and bran flakes together  in a large bowl. 

4. Mix all ingredients well with a wire whisk and add dry ingredients slowly to batter making sure all the flour is incorporated into the mixture.  

5. Coat a large frying pan with oil over medium heat and sprinkle water on surface and wait until bubbles form on the surface before adding batter to the pan. 

6. Pour pancake batter onto surface of pan and wait until small pockets form on surface of batter before turning pancake over and cook on the other side for a few minutes before removing from pan to serving plate. 

  Servings:  9 pancakes 

High Fibre Carrot and Ginger Pudding Muffins

High Fibre Carrot and Ginger Pudding Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Pudding: 

1 C. Carrots, cooked and mashed ( about 4 medium ) 

4 Tbsp. Cornstarch 

2 Tbsp. All purpose flour 

1/2 C. Lemonade 

1 Tbsp. Dry ginger 

4 Egg yolks, lightly beaten 

1 C. Granulated sugar 

Filling: 

1 C. Milk or light cream 

2 Eggs, beaten 

1/2 C.  brown sugar 

1 C. Bran Flakes 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small bowl blend flour, b. powder and b.soda together in a small bowl. Set aside
4. Chop carrots on a chopping board and place in a medium saucepan over medium heat until boiling and then turn down to simmer and steam until tender. Set aside
5. In a large saucepan combine sugar, flour, cornstarch, carrots, dry ginger  and lemonade together.  Cook mixture over medium heat until thickened. Remove from heat
6. Separate egg yolks from egg whites and store egg whites away for future use. Stir egg yolks lightly and then add a half cup of carrot mixture to egg yolks to temper them and stir together. Put egg yolks into carrot mixture and continue to cook until thickened. Set aside
7. In a large mixing bowl combine light cream, beaten eggs, brown sugar and bran flakes and carrot mixture stirring together to make a smooth batter.
8. Stir dry ingredients in slowly to make a batter that holds together well
9. Drop small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until lightly browned.
10. Remove from oven and allow muffins to cool before removing from muffin cups and place on a serving plate.


   Servings:  12 muffins

Flaxseed Oatmeal Raisin Muffins

Flaxseed Oatmeal Raisin Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Milk 

1 C. Granulated sugar 

3 Eggs, beaten 

1 C. Quick oats 

1 C. Thompson seedless raisins 

1/3 C. Ground flaxseed meal 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour,  B. powder and B. soda together in a small bowl. 

4. In a large mixing bowl combine milk, sugar and beaten eggs and stir together until light and creamy 

5. Add raisins, oats and flaxseed to the egg mixture and continue to mix ingredients together until everything is coated well 

6. Stir in dry ingredients and mix all ingredients together making a lumpy batter 

7. Put small amounts of batter into greased muffin cups and bake in oven for 15 to 20 minutes until they are light brown.

8. Remove from oven and wait for 5 minutes before putting them on a serving plate. 

 Servings:  12 Muffins 

Grandstand Cookies

Grandstand Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 Eggs 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1 C. Chocolate chips 

1/2 C. Peanuts, chopped 

1/2 C. Raisins 

1 C. Quick oats 

1 Tbsp. Milk 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a large mixing bowl combine softened butter and sugars together. With an electric mixer beat on medium speed until light and creamy 

5. Add chocolate chips, peanuts, raisins and quick oats to mixture and continue to beat with an electric mixer on medium speed until dough comes together 

6. Add dry ingredients to wet mixture and coat flour evenly over everything. 

7. Pour in 1Tbsp of milk to keep dough together and form cookie dough 

8. Roll small amounts of dough with your hand into balls and place on parchment paper placing 2 inches apart. 

9. Flatten rounds with a fork and bake in preheated oven for 10 minutes until brown 

10. Place on wire rack to cool completely before storing away 

Servings 23 cookies 

Cranberry Apple Breakfast Cake

Cranberry Apple Breakfast Cake 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Red River cereal 

1 C. Granulated sugar 

3 Eggs, beaten 

1 C. Milk 

1 C. Apples, finely chopped 

1 C. Fresh cranberries, halved 

Directions: 

1. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

2. Preheat oven to 350 degrees Fahrenheit 

3. In a small bowl blend flour, b. powder and b. soda together. Set aside 

4. In a separate bowl beat eggs together until light and frothy 

5. Peel and chop apples into nice small pieces, Chop cranberries in half. Set aside 

6. Combine milk, beaten eggs and sugar in a large mixing bowl. Mixing with a wire whisk stir all ingredients together. Add breakfast cereal, chopped apple and cranberries to the mixture. Mix ingredients together well 

7. Add dry ingredients to batter and fold into wet mixture until light and fluffy. 

8. Pour batter into prepared cake pan and bake for 35 minutes until a light golden brown 

Servings:  15 squares 

Mandarin Orange Oatmeal Muffins

  Mandarin Orange Oatmeal Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

1 C. Milk or light cream 

2 Eggs, beaten 

1 C. Granulated sugar 

4 Mandarin oranges, peeled, seeded and segmented 

1 C. Quick oats 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

3. Blend flour, b. powder, b. soda and ginger together in a small bowl 

4. In a food processor assemble orange segments and pulse until fruit is a fine puree

5. Beat eggs together in a small bowl until light and frothy 

6. In a large mixing bowl combine light cream, sugar and eggs, mix until light and fluffy 

7. Add oats and orange puree to the egg mixture and fold ingredients until just combined 

8. Stir in the dry ingredients and combine until batter is smooth and no lumps remain 

9. Pour batter into muffin cups and fill 3/4 full  and bake for 20 minutes in preheated oven 

10. Remove from oven and allow to cool before removing from pan. 

Servings:  12 muffins 

Pineapple Cocktail Cake

Pineapple Cocktail Cake 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Light cream or milk 

3 Eggs, beaten 

1 C. Granulated sugar 

1 C. Crushed pineapple, drained 

Juice of 3 Limes 

Juice and zest of 1 Lemon 

Juice and pulp of 1 Mandarin orange, seeded 

1 C. Short strand coconut 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Ream juice and zest from limes and lemon 

4. Measure out crushed pineapple and mix with lemon and limes with juice and zest 

5. Peel Mandarin orange and break into segments. Place segments into food processor and pulse to a fine puree 

6. Mix all fruit puree and juice together in a medium size bowl 

7. Beat eggs together in a bowl until light and frothy 

8. In a large bowl mix cream, sugar and eggs together mixing until light and fluffy 

9. Add coconut and fruit puree to mixture and fold mixture gently until just combined 

10.  Mix in dry ingredients and blend all ingredients together until all the flour is absorbed into the batter 

11. Pour batter into prepared cake pan and bake for 35 to 40 minutes or until cake tester comes out clean when inserted in the centre of the cake. 

12. Remove from oven and allow to cool before storing in a container 

Servings:   15 squares 

Whole Grain Maple Oatmeal Cookies

Whole Grain Maple Oatmeal Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Maple butter 

2 Eggs, beaten 

1 C. Quick oats 

1/2 C. Hemp seeds

1/2 C. Roasted sunflower seeds 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a large bowl mix butter, sugar and maple butter together. Mix ingredients together to make a smooth paste 

5. Beat eggs in a small bowl until light and frothy 

6. Add eggs to butter/sugar mixture and blend together well 

7. Mix in oats, sunflower and hemp seeds to make a very thick dough 

8. Stir in dry ingredients and  incorporate flour to make a pliable dough 

9. Take a small amount of dough and roll into a ball with your hands 

10. Place balls of dough on parchment paper placing 2" apart 

11. Flatten rounds of dough with a fork and bake in preheated oven for 10 minutes until light brown 

12.  Remove from oven and place on wire rack to cool completely before storing away in a container 

Servings:   24 large cookies 

Peachy Chocolate Mousse Muffins

Peachy Chocolate Mousse Muffins 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Chocolate milk 

1 C. Granulated sugar 

2 Eggs, beaten 

2 Peaches, peeled, pitted and diced 

Mousse 

1 C. Pure chocolate chips, melted  

1/2 Light cream 

3 Egg yolks 

Directions:  

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a small bowl beat eggs until light and frothy 

5. Put diced peaches in a food processor and pulse until mixture is a fine puree 

6. To make the mousse melt chocolate chips over medium heat stirring constantly until chocolate chips are melted. Add eggs and light cream to mixture until it is heated through. Remove from heat and allow to cool in refrigerator until a thickened consistency is reached

7. In a large mixing bowl combine chocolate milk, eggs, sugar and peach puree together. Mix together until creamy and smooth 

8. Add mousse to chocolate milk mixture and mix all ingredients well together 

9. Stir in dry ingredients and mix well until no lumps remain in the batter 

10. Pour bater evenly into muffin cups filling 3/4  full 

11.  Bake for 20 minutes in preheated oven until muffins test done 

12. Allow muffins to cool in the pan before removing to a serving plate 

Servings:   12 large muffins 

Breakfast Sausage Quiche

Breakfast Sausage Quiche 

Ingredients: 

Crust 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

8 to 10 Tbsp. Ice water 

Filling: 

1 Sweet Onion, chopped finely 

1 C. Cheddar cheese, grated 

6 Breakfast sausages, cooked and sliced 

2 Tbsp. Canola oil
1 C. light cream 

1/2 C. All purpose flour 

3 Eggs 

1 tsp. Baking powder 

1/2 tsp.Salt

1 tsp. Dry ginger 

1 tsp. Maple butter 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. In a medium size bowl blend flour and salt together. Add chilled lard to flour mixture and break down lard with a pastry cutter to the size of a small pea 

3. Add ice water to flour/lard mixture and stir with a fork until mixture comes together and forms a round ball 

4. On a lightly floured surface roll out dough to the size of a 9" pie plate allowing for excess to be trimmed from the edges

5. Bake crust in preheated oven for 10 minutes until lightly browned 

6. Remove from oven and allow to cool before putting the filling in the crust 

7. In a saute pan over medium heat add 2 Tbsp. Canola oil to pan and cook breakfast sausages until medium brown on the outside. Remove the sausages and cook chopped onion in oil until onion is translucent and tender. Stir in dry ginger and maple butter into chopped onion and mix together 

8. Chop breakfast sausages into  thin slices and put into food processor chamber and pulse until mixture is fine 

9. Spread cooked onion and cover the entire surface of pie crust 

10.  Sprinkle grated cheddar cheese over top of onion and spread evenly over the surface of pie plate 

11. Spread pureed sausage meat on top of cheese and cover entire surface 

12. In a large mixing bowl combine light cream and eggs, Mix with a wire whisk until eggs are light and frothy 

13. Blend flour, b. powder and salt together in a measuring cup. Add to egg mixture and mix well with a wire whisk until no lumps remain in the batter. 

14. Pour batter over top of pureed sausage mixture and allow mixture to settle evenly in pie plate 

15.  Bake in preheated oven for 35 to 40 minutes at 375 degrees Fahrenheit 

16. Remove from oven when nicely browned and allow to cool before slicing into wedges. 

Servings:   8 wedges

Cranberry Raisin Muffins

Cranberry Raisin Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda

1 tsp. Ginger 

1 tsp. Cinnamon 

1 C. Fresh cranberries, chopped 

1 C. Quick oats 

1/2 C. Raisins 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together in a small bowl 

4. Beat eggs in a small bowl until light and frothy 

5. In a large bowl combine cream, beaten eggs, sugar, chopped cranberries, raisins. and quick oats together. Mix all ingredients together well with a large spoon 

6. Add dry ingredients to wet mixture and mix until flour is all absorbed into the batter 

7. Pour batter into muffin cups filling 2/3 full and bake for 20 minutes until lightly browned 

8. Allow to cool before removing from muffin cups and gently loosen the muffins around the edges so they come out easy. 

Servings:  12 muffins

Peanut Butter Chocolate Chip Granola Cookies

Peanut Butter Chocolate Chip Granola Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Crunchy peanut butter 

1 C. Pumpkin granola 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 C. Chocolate chips 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper  

3. Blend flour, b. powder and b. soda together in a small bowl. Blend well 

4. In a large mixing bowl mix butter and sugars together and form a smooth paste 

5. Beat eggs in a small bowl until light and frothy 

6. Add eggs to butter/sugar mixture and blend ingredients together well 

7. Mix in peanut butter, granola, and chocolate chips. Mix all ingredients together to dissolve all pieces of butter

8. Stir in dry ingredients and blend flour into the wet mixture to make a smooth cookie dough that holds together well. 

9. Drop small amounts of cookie dough onto parchment paper placing them 2 inches apart 

10.  Bake cookies in preheated oven for 10 minutes until lightly browned 

11.  Remove from oven and place on wire rack to cool completely before storing in a container 

Servings: 22 cookies

Cheesy Spinach Muffins

Cheesy Spinach Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1 C. Light cream or milk 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1/2 C. Strained tomatoes, (thick puree) 

1 C. Cheddar cheese, grated 

2 C. Fresh spinach, chopped into small pieces 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

3. Blend flour, b. powder, b. soda and spices together in a small bowl.  Set aside 

4. In a small bowl beat eggs until light and frothy.  

5. Combine light cream, sugar, chopped spinach, beaten eggs, strained tomatoes and grated cheese in a large mixing bowl. Mix all ingredients together with a wire whisk to thoroughly combine all ingredients.

6. Add dry ingredients to the batter and stir together until no lumps remain and mixture is smooth.

7. Pour batter into greased muffin cups filling 2/3 full and bake for 20 minutes or until lightly browned. 

8. Remove from the oven and allow to cool before taking muffins out of the pan. 

Servings:  12 muffins 

Apricot Ginger Muffins

Apricot Ginger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Tbsp. Dry ginger 

1/2 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Apricot puree,  ( 6 to 7 apricots, halved ) 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda and dry ginger together in a small bowl. Blend well 

4. Beat eggs together in a small bowl until light and frothy 

5. Combine light cream, beaten eggs, sugar and apricot puree together in a large bowl. 

6. Stir ingredients together with a wire whisk or a large spoon until batter is very smooth

7. Add dry ingredients to mixture and mix all ingredients together just until flour is absorbed into the batter 

8. Pour batter into greased muffin cups filling 2/3 full. Place muffins in preheated oven for 20 minutes or until lightly browned.  

9. Remove from oven and allow to cool before removing from baking pan.  

Servings:  12 muffins 

Apricot Pineapple Granola Cake with Lemon Glaze

Apricot Pineapple Granola Cake with Lemon Glaze 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Apricots,   5 to 6  whole apricots pulsed in the food processor 

1 C. Crushed pineapple, drained 

1 C. Pumpkin granola 

Lemon Glaze: 

Zest and juice of 1 Lemon 

4 Tbsp. All purpose flour 

3 Tbsp. Cornstarch 

1 C. Granulated sugar 

1 C. Boiling water 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Blend well 

4. Beat eggs in a bowl until light and frothy 

5. In a Food processor put apricot halves into the food chamber and pulse several times until mixture is pureed and smooth.

6. In a large mixing bowl combine light cream, eggs, sugar, pureed apricot mixture, pineapple and granola. Mix ingredients together well with a wire whisk or large spoon. 

7. Blend in dry ingredients and mix all ingredients together until flour is absorbed into the batter and mixture is glossy and smooth 

8. Pour cake batter into pan and bake for 35 to 40 minutes or until light golden brown on top. 

9. To make the glaze heat lemon juice, zest, flour, cornstarch, sugar and boiling water over medium heat stirring constantly until mixture thickens. Set aside to cool.

10.  When cake has cooled spread lemon glaze over cake with a spoon or butter knife.  

11. Recipe for Glaze makes a large amount. There will be some left over. 

Servings:   15 squares

Spiced Apple Loaf

Spiced Apple Loaf 

Ingredients: 

1 1/2 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Tbsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Light cream 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs, beaten 

1/2 C. Sliced almonds 

1 C. Applesauce 

1 Medium Fuji apple, peeled, cored and sliced into small wedges 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together in a small bowl. Set aside 

4. Beat eggs in a small bowl until light and frothy.

5. Peel and core apple then sprinkle some lemon over the surface of apple wedges to prevent browning.

6. In a large bowl combine light cream, sugar, beaten eggs, applesauce, almonds and wedges. Mix ingredients together 

7. Add dry ingredients to creamed mixture and stir with a large spoon to mix flour and spices into the batter. 

8. Pour batter into greased loaf pan and bake for 50 minutes or until cake tester comes out clean 

9. Allow loaf to cool before removing from pan. Gently tap on the side of the loaf pan and loosen around the edges so loaf will come out cleanly.  

Servings:  9 to 10 slices.  

Chocolate Jelly Cake

Chocolate Jelly Cake 

Ingredients: 

Cake

1 1/4 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

1 C. Mint Jelly 

2 Eggs, beaten 

Icing 

1/2 C. Chocolate chips, melted 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Blend well. Set aside 

4. Beat eggs in a small bowl until frothy and light.  

5. In a large bowl combine cream, beaten eggs, sugar, cocoa and mint jelly. Mix ingredients together until smooth and light 

6. Add dry ingredients to wet mixture and stir to dissolve flour into the chocolate mixture and batter is smooth and glossy.

7. Pour batter into prepared cake pan and bake for 40 minutes or until cake has risen sufficiently and cake tests done in the middle. 

8. To make the icing mix butter and icing sugar together in a large bowl. Add cream to butter/sugar mixture and beat well until mixture is of spreadable consistency. 

9. In a small saucepan over medium heat melt chocolate chips until chocolate consists of a glossy smooth texture. Add to icing mixture and beat well to make a smooth spreadable icing. 

10  Spread icing over cooled cake and then put in the refrigerator to let the icing set properly on top of cake.  

 Servings:  15 squares 

Savoury Carrot Cake

Savoury Carrot Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Mayonnaise 

1/2 C. Granulated sugar 

2 C Carrots, grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit. 

2. Grease and flour an 8" square cake pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together. Mix together well 

4. Beat eggs in a small bowl until light and frothy 

5. Combine grated carrots, mayonnaise, sugar and beaten eggs, Using an electric mixer beat on medium speed until mixture is smooth and free of lumps 

6. Add dry ingredients to wet mixture and mix well making sure that all the flour is incorporated into the batter. 

7. Pour batter into prepared pan and bake for 45 minutes or until cake tester inserted in the middle comes out  clean 

8. Remove from oven and set on wire rack to cool completely 

Servings:   9 Squares 

Chocolate Mocha Cake

Chocolate Mocha Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream or milk 

2 Eggs, beaten 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

2 tsp. Instant coffee crystals dissolved in 2 Tbsp. of hot water 

Icing: 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream or milk 

1/2 C. Chocolate chips,  melted 

1 tsp. Almond extract 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Beat eggs in a small bowl until light and frothy 

4. Combine Light cream, beaten eggs, sugar, cocoa and dissolved coffee crystals in a large bowl. Beat with an electric mixer on medium speed until mixture is smooth and all the cocoa powder is dissolved into the mixture 

5. Blend flour, b. powder and b. soda together  in a small bowl. Blend ingredients well. 

6. Add dry ingredients to wet mixture and beat on medium speed until flour is absorbed into cake batter. 

7. Pour batter into prepared cake pan and bake for 35 minutes or until cake tester comes out clean when inserted in the middle 

8. To make icing combine butter and icing sugar together. Add cream and almond extract  to butter/sugar mixture and beat well until mixture is of spreadable consistency 

9. In a small saucepan over low heat melt chocolate chips stirring constantly with a spoon until mixture is smooth and light 

10. Add melted chocolate to icing and beat until a nice light brown colour and spread on cooled cake. 

Servings:  Approximately 15 squares

Hot Mexican Bean Crepes

Hot Mexican Bean Crepes 

Crepes:  

1 C. All purpose flour 

1/2 C. Milk 

1/2 C. Water 

2 Eggs 

2 Tbsp. Melted butter 

Filling: 

1 14 oz can Pinto beans, drained 

1 C. Whole kernel corn, drained 

1 C. Que Pasa Medium Salsa 

1 C. Canned whole tomatoes, drained 

2 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1/2 C. Monterey Jack Cheese,  grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. In a large bowl combine flour, eggs, milk, water and butter.  Using a wire whisk mix ingredients together to make a smooth batter free of lumps.  

3. In medium size saute pan over medium heat pour 1/4 cup of batter into pan and tilt to spread batter across the bottom of the pan.  Heat for 1 to 2 minutes until bubbles form and then flip over and cook on other side to a nice light brown colour on both sides. Remove from pan and set on a plate to cool. 

4. For the filling cook pinto beans over medium heat and drain liquid from them. Mash beans into a fine puree. 

5. Add corn, salsa and tomatoes to bean puree in a large bowl. Add spices to mixture and combine ingredients together. 

6. Place one crepe on a plate and then spread a small amount of filing in the middle of crepe. Roll up crepe and place on a parchment lined cookie sheet. Sprinkle grated cheese over top of crepes and place in oven for 5 to 10 minutes to melt the cheese on top.  

Servings:   4 Dinner crepes 

Chocolate Sponge Cake Muffins

Chocolate Sponge Cake Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

4 Eggs 

1 C. Granulated sugar 

1 C. Coconut, fine shred 

1 C. Quick oats 

1 C. Chocolate milk
Chocolate chips for sprinkling on top of muffins 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small bowl blend flour, b. powder and b. soda together. Set aside 

4. In a large bowl beat eggs until light and frothy 

5. Add sugar, chocolate milk, coconut and quick oats to egg mixture and beat with an electric mixer on medium speed until light and creamy 

6. Mix in dry ingredients and continue to beat on medium speed taking a spatula to get all the flour mixed into the batter and no lumps remain with batter light and smooth. 

7. Pour small amounts of batter into muffin cups filling   2/3 full and bake for 20 minutes in preheated oven. Sprinkle chocolate chips on top of muffins before setting them in the oven for baking

8. Remove from oven and allow to cool before removing muffins from pan to a serving plate. Serve with a pat of butter.  

Servings:  12 muffins 

Savoury Chicken Loaf

Savoury Chicken Loaf 

Ingredients: 

1 pound ground chicken breast meat 

1 Egg 

1 Onion, chopped coarsely 

1 C. Celery, chopped 

1/2 C. Sunflower  seeds 

3 Slices whole grain bread, crumbled 

1/2 C. Quick oats 

2 tsp. Dry ginger 

1/2 tsp. Salt 

1 tsp. Dry mustard 

1/2 C. Monterrey Jack or Cheddar cheese, grated 

2 to 3 Tbsp. Tomato ketchup 

Directions:  

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan. Set aside 

3. Wash celery under cold running water and chop into small pieces on a cutting board. Set aside 

4. Peel onion and chop into small chunks on the cutting board. 

5.  In a food processor place onion chunks into bowl and pulse until onion is minced. Repeat procedure for celery and bread crumbs 

6. Place onion, celery and sunflower seeds  in a small bowl. Mix together well.  Set aside 

7. Put bread crumbs into a separate bowl and add mustard, ginger, oats and salt. Blend well 

8. Combine ground chicken meat and egg together in a large bowl. Add celery and onion to meat mixture and mix together adding the dry ingredients and mix thoroughly until well combined 

9. Press mixture into loaf pan sealing around the edges and then sprinkle grated cheese on top and dot with ketchup on the surface of the loaf

10. Bake in preheated oven for 35 minutes until lightly browned on top and cheese is melted 

11. Remove from oven and place on counter to cool. Loosen around the edges and gently tip loaf pan over and allow loaf to come out of loaf pan. Slice loaf and place slices in freezer for longer storage when loaf has cooled. 

Servings:  9 Slices

Hemp Heart Granola Chocolate Chip Cookies

Hemp Heart Granola Chocolate Chip Cookies 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

2 tsp. Dry ginger 

1/2 C. Hemp hearts 

1/2 C. Chocolate chips 

1 C. Pumpkin Granola 

1/2 C. Graham wafer crumbs 

1 C. Quick oats 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs, beaten 

1 tsp. Almond extract 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine butter and sugar together. Break down the butter with a large spoon and smooth out to dissolve into the sugar to make a smooth paste. 

4. In a small bowl beat eggs until light and frothy 

5. Add beaten eggs to butter/sugar mixture and beat with an electric mixer on medium speed until creamy and smooth.

6. Continue mixing on medium speed while adding hemp hearts, granola, chocolate chips  and graham wafer crumbs to the mixture. 

7. Measure out 1 cup of all purpose flour and add b. powder and ginger to the flour. Blend well. 

8. Stir in flour and almond extract evenly distributing the flour and chips throughout the dough. 

9. With a teaspoon take small amounts of dough and place on parchment paper 2 inches apart.  

10. Bake in preheated oven for 10 minutes until lightly browned 

11. Remove from the oven and place on wire rack to cool completely before storing in a container.  

Servings:   24 cookies 

Please feel free to leave your comments on this recipe when you have tried this one.  Happy Baking. 

Cranberry Maple Crunch Cookies

Cranberry Maple Crunch Cookies 

Ingredients: 

2 C. Whole grain Maple Crunch Cereal ( or your favourite whole grain dry cereal) 

2 C. Large marshmallows 

1 C. Vanilla yogurt 

1/4 C. Butter 

2 Eggs, beaten 

1 C. Dried cranberries 

1 C. Coconut, Fine shred 

1/2 C. Chocolate chips 

1/2 C. Sunflower seeds 

1 C. Sorghum flour 

1 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine cereal, dried cranberries, coconut, sunflower seeds and chocolate chips together. Blend well 

4. In a large saucepan over medium heat combine marshmallows and yogurt together. Stir constantly until marshmallows are melted. Add butter to marshmallow mixture and stir in marshmallow mixture to melt butter and dissolve into the marshmallows and yogurt. Allow mixture to cool.  

5. When marshmallow mixture has cooled stir marshmallows into cereal mixture and combine well.

6. Beat eggs in a small bowl until light and frothy. Add beaten eggs to cereal mixture and mix into other ingredients 

7. Blend flour, b. powder and b. soda together in a small bowl. Add slowly to cereal mixture and blend all ingredients together. Mixture will be very sticky. 

8. Take small amounts of dough with your hands and shape into balls placing them 2 inches apart on parchment paper. Flatten rounds with a fork. 

9. Bake in preheated oven for 8 minutes until lightly browned 

10. Remove from oven and place on wire rack to cool before storing in a container.

Servings:  24 cookies

Broccoli and Salmon Quiche

Broccoli and Salmon Quiche 

Ingredients: 

Crust 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

10 Tbsp. Ice water 

Filling: 

1 1/2 C. Broccoli florets

1 C. Cheddar cheese, grated 

1 1/2 Onions, chopped coarsely, cooked  

2 Tbsp. Butter 

1 Wild Sockeye salmon steak , cooked and filleted 

1 C. Light cream 

4 Eggs 

1 C. All purpose flour 

1/2 tsp. Chilli powder 

1/2 tsp. Dry ginger 

1 tsp. Baking powder 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. In a medium size mixing bowl blend flour and salt together. Add chilled lard to the flour and cut lard with a pastry blender until the size of a small pea 

3. Slowly stir in ice water with a fork a tablespoon at a time until mixture comes away from the sides of the bowl and forms a round ball 

4. Roll out pastry on a lightly floured surface to a 9" circle that is about 1/2" thick 

5. Place dough into pie plate and trim off excess edges and flute the pie crust with with your thumb and forefinger. Set aside 

6. Rinse broccoli under cold running water and chop broccoli separating florets from the main stem. Discard stems. 

7. In a small saucepan over medium heat cook broccoli florets in lightly salted water just until tender. Set aside  

8. Chop onions coarsely and cook in a frying pan with 2 Tablespoons of butter until onions are translucent 

9. Cook salmon steak in the remaining butter from onions and cook until salmon steak is opaque in colour. Fillet steak and put aside 

10. Grate cheese onto a plate and spread on the bottom of the pie crust covering the entire bottom 

11. Assemble cooked onion over the grated cheese and spread evenly over the surface of crust 

12. Place fillet of salmon over the onion and cover the entire surface 

13. Take broccoli florets and place around the edges of pie crust making an outside circle and then make one circle inside with a floret in the middle 

14. In a large mixing bowl combine light cream and eggs together. Stir with a wire whisk until light and frothy 

15. Measure out flour, spices and b. powder into a small bowl. Blend together well. Add dry ingredients to wet mixture and continue to stir with a wire whisk until flour is mixed and batter is not lumpy. Pour batter over pie crust and place in preheated oven for approximately 45 minutes until crust is lightly browned 

16. Remove from  oven and cut into wedges when cooled 

Servings  8 wedges 

Oaty Graham Sandwich Cookies

Oaty Graham Sandwich Cookies 

Ingredients: 

Wafers
1 C. All purpose flour 

1 C. Whole wheat pastry flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Dry ginger
1 C. Graham wafer crumbs
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs
1 tsp. Almond extract


Filling
1 C. Dried prunes
1/2 C. Granulated sugar
Juice of 1 Lemon
1/4 C. Sliced almonds


Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda and spices together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix until butter  forms a frosting consistency
5. Add eggs and beat with an electric mixer on medium speed  until mixture is light and creamy
6. Continue to beat on medium speed and mix in graham cracker crumbs, oats and almond extract
7. Slowly add the dry ingredients to the wet mixture and knead the flour into the dough to make a smooth cookie dough with your hands
8. Chill dough in the refrigerator for 1/2 hour to allow the dough to firm up for rolling out
9. On a lightly floured surface roll out the dough to a 1/2 inch thickness and using a small round lid or cookie cutter cut out rounds from the pastry and place on parchment paper 2 inches apart
10. Bake in preheated oven for 8 minutes until lightly browned
11. Remove from oven and place on a wire rack to cool completely before applying the filling
12. To prepare the filling place dried prunes in a food processor or blender and pulse on medium until prunes are finely pureed
13. In a medium sized bowl mix prune puree with lemon juice, sugar and sliced almonds. Blend all ingredients together and form a smooth paste of spreadable consistency.
14. Spread filling on the underside of one cookie and press together with the underside of another cookie
15. Filling will be enough for 21 cookies

Servings:   54 Single wafers = approximately 25 sandwich cookies

Chicken and Veggie Loaf

Chicken and Veggie Loaf 

Ingredients: 

1 pound Lean ground chicken breast meat 

2 Eggs 

1 C. Celery, chopped 

1 Small onion, chopped 

1 Small Rutabaga,  cooked and pureed 

3 Slices whole grain bread, torn into bite sized pieces 

1 tsp. Dry ginger 

1 tsp. Dry mustard 

1/2 tsp. Salt 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan. Set aside 

3. Peel rutabaga with a paring knife cutting away the outer skin.  Dice into cubes and rinse under cold running water. In a small saucepan over medium heat cook rutabaga in boiling salted water for 5 to 10 minutes until nice and tender. 

4. Mash and puree rutabaga with a potato masher. Set aside 

5. Chop onion and celery into small cubes.  Toss onion cubes into food processor and pulse several times until onion is finely minced.  Repeat for celery and put together in a large bowl with ground chicken and eggs. 

6. Tear bread slices into the food processor and pulse until bread is at fine crumb stage. 

7. Add spices and salt to bread crumbs and mix well together 

8. Add bread crumb mixture to ground chicken and mix all ingredients together well. 

9. Pat chicken mixture into greased loaf pan and bake for 35 minutes or until loaf tests done in the middle.

10.  Allow to cool and then loosen around the edges and invert onto serving plate. 

Servings:  9 thick slices 

Blueberry Ginger Muffins

Blueberry Ginger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon  

1 C. Light cream 

2 Eggs, beaten 

1 C. Fresh blueberries 

2 Tbsp. Fresh ginger, chopped finely 

1 C. Quick oats 

1 C. Granulated sugar 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Mince fresh ginger on a grater into a small bowl. Set aside 

4. Blend flour, b. powder, b. soda and cinnamon together. Blend well 

5. In a small bowl beat eggs until light and frothy 

6. Mix together cream, sugar, blueberries, eggs and ginger with an electric mixer on medium speed  scraping sides of bowl to make a smooth silky batter 

7. Stir in the dry ingredients mixing the flour into the batter mixing just until dry ingredients are incorporated into the batter. 

8. Pour batter into greased muffin cups and bake for 20 minutes in preheated oven 

9. Remove from oven and place on serving plate when cooled 

Servings:  12 muffins 

Chocolate Banana Cake

Chocolate Banana Cake 

Ingredients: 

Cake 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Quick oats 

3 small bananas, mashed and pureed 

1 C. Milk chocolate, chopped into small chunks 

1/2 C. Light cream 

1 C. Granulated sugar 

3 Eggs, beaten 

Icing

1/2 C. Milk chocolate 

2 C. Icing sugar 

3 Tbsp. Chocolate milk

1/2 C. Butter 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. Slice bananas into a bowl and then mash them with a spoon to a fine puree

5. In a small saucepan melt chocolate with milk over low heat. Stir until chocolate is completely melted. Allow to cool. 

6. Mix cooled chocolate with banana puree. Beat eggs until light and frothy.  Add them to banana/chocolate mixture and beat with an electric mixer until banana is blended well with chocolate and eggs 

7. Mix in oats and dry ingredients beating with mixer on medium speed until mixture is smooth and glossy 

8. Pour batter into greased and floured pan smoothing out to the edges. 

9. Bake in preheated oven for 35 to 40 minutes or until cake tests done with a toothpick inserted in the middle of cake. 

10. To prepare icing melt chocolate in a small saucepan over low heat. Allow to cool 

11. While waiting for chocolate to cool mix icing sugar and butter together. Mix together to form a smooth paste making butter smooth and spreadable 

12. Add chocolate milk to butter/sugar mixture and whip till no specks of butter remain in icing. Add melted chocolate to mixture and mix well.  Spread mixture on cooled cake

Dilly Salmon Loaf

Dilly Salmon Loaf 

Ingredients: 

3/4 pound Ground salmon

1 Egg 

1 C. Celery, chopped finely 

3 Slices whole grain bread, torn into bite size pieces

1/2 Onion, chopped coarsely 

1/2 tsp. Salt 

2 tsp. Dill weed 

1//2 tsp. Chilli powder 

1 C. Mayonnaise 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan. Set aside 

3. Put bread chunks into food processor and pulse three or four times until bread resembles fine crumbs 

4. In a small bowl combine bread crumbs, salt and spices together. Mix all ingredients together. Blend well

5. Mix together ground salmon, egg, celery and onion in a large bowl. Add bread crumb mixture to salmon and mix all ingredients together

6. Stir in mayonnaise and mix well

7. Pat salmon mixture into greased loaf pan and bake in preheated oven for 40 minutes or  until loaf tests done in the middle 

8. Allow loaf to cool before turning out of loaf pan onto a serving plate. 

Servings.  9 slices