Cranberry Apple Crumble Pie

Cranberry Apple Crumble Pie 

Ingredients: 

Pie crust 

21 Ritz crackers, crushed finely 

1/2 C. Red River cereal 

1/4 C. Butter 

1 Egg

1/2 C. Granulated sugar 

Filling

1lb Apples, peeled, sliced and chopped into small pieces 

1 1/2 C. Whole berry cranberry sauce 

3 Tbsp. Cornstarch 

3 Tbsp. All purpose flour 

Topping

1 C. Bran Flakes, crushed 

1/3 C. Coconut, fine shred 

2 Tbsp. Brown sugar 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Peel and chop apples into small wedges 

3. Prepare cranberries according to package directions. Allow to cool and thicken before using in recipe 

4. To make crust mix together crushed crackers, cereal, egg, butter and granulated sugar in a large mixing bowl. Using a pastry cutter break down butter into small pieces. Mix all ingredients together well and then pat into a 9" pie plate with the palms of your hands. 

5. In a medium size bowl combine cooled cranberry sauce and apple pieces together with cornstarch and flour.  

6. Pour filling into pie crust and spread evenly over the surface 

7. To prepare topping mix crushed bran flakes and Red River cereal together with coconut and brown sugar. 

8. Sprinkle topping over pie filling and bake in preheated oven for 35 minutes or until bubbly around the edges.  

9. Remove from oven and allow to cool on a wire rack before slicing for dessert

Servings:  8 wedges 

Chocolate Cranberry Torte

Chocolate Cranberry Torte 

Ingredients:  

1 C. All purpose flour 

1 tsp. Baking powder 

5 Eggs, separated 

1 C. Granulated sugar 

1/2 C. Light cream or milk 

1/2 C. Premium dry cocoa 

1 C. Premium dark chocolate, chopped coarsely 

1/2 C. Whole berry cranberry sauce 

Directions: 

1. Grease and flour a 9" springform pan. Set aside 

2. Preheat oven to 350 degrees Fahrenheit 

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

4. Break egg yolks into a bowl and put whites aside

5. In a large bowl combine egg yolks and granulated sugar together and beat with an electric mixer on medium speed until light and lemon coloured 

6. Add light cream, dry cocoa, chopped chocolate and cranberry sauce  to wet ingredients and beat with mixer on medium speed until ingredients are thoroughly combined and mixture is smooth and creamy 

7. With clean beaters and a large bowl pour in egg whites and beat with electric mixer on high speed until stiff peaks form but the whites are not dry. 

8. Fold egg whites into wet ingredients and fold until all the white is incorporated into the batter.

9. Pour batter into prepared springform pan and bake for 40 minutes until cake tests done in the middle and is lightly browned on the surface of cake. 

10. Remove from oven and place on counter to cool. Allow to cool before removing ring from pan. 

  

Makes 8 servings 

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