Oatmeal Raisin and Cranberry Sauce Cookies

Oatmeal Raisin and Cranberry Sauce  Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

2 Eggs 

1 C. Cranberry sauce 

1 C. Raisins 

1 C. Quick oats 

1/2 C. Walnuts, chopped 

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 and set aside 

4. Combine butter and sugars together and beat with an electric mixer on medium speed until butter dissolves into sugar mixture and forms a smooth paste 

5. Add eggs to butter/sugar mixture and beat until creamy and light 

6. Mix in oats, cranberry sauce, raisins and walnuts and blend all ingredients together well to form a soft and silky dough 

7.  With a teaspoon drop small amounts of dough 2 inches apart on parchment paper 

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

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

Servings:  27 Cookies 

Chocolate Chip Pumpkin Flax Granola Cookies

Chocolate Chip Pumpkin Flax Granola Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

2 Eggs 

1 C. Chocolate chips 

1 C. Medium shredded coconut 

1 C. Pumpkin Flax granola 

1 tsp. Vanilla 

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 sugars together and beat with an electric mixer on medium speed until both sugar and butter are creamed nicely 

4. Add eggs to butter/sugar mixture and beat well after each addition until all ingredients are combined well

5. Measure out flour, b. powder and b. soda into a small bowl and set aside 

6. Beat in pumpkin flax granola, vanilla, chocolate chips and coconut on medium speed of mixer and beat until all ingredients come together to form a smooth cookie dough 

7. Take small amounts of dough and roll into a ball then place 2 inches apart on parchment paper 

8. Bake in preheated oven for 10 minutes until nicely browned 

9. Remove from oven and place on wire rack to cool completely before storing in a container for a longer storage time.  

Servings:  21 Cookies 

Ginger Molasses Cookies

Ginger Molasses Cookies  

Ingredients: 

2 C. Gluten free flour blend 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Xanthan gum 

2 Tbsp. Dry ginger 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1/2 C. Molasses 

1 C. Medium shredded coconut 

1 C. Corn Flakes cereal, crushed 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend dry ingredients together in a small bowl and set aside 

4. Cream butter and sugars together with an electric mixer and beat until a fine paste is formed 

5. Add eggs to butter/sugar mixture and beat well after each addition until light and creamy 

6. Pour molasses in and beat on medium speed until molasses is distributed well in the mixture 

7. Mix in shredded coconut and crushed corn flakes cereal to make a dough that will be firm enough to roll into balls with your hands 

8. Place balls of dough 2 inches apart on parchment paper and bake for 10 minutes until nicely browned

9. Remove from oven and place on wire rack to cool completely before putting away in a storage container for longer storage time. 

Servings:  22 Cookies 

Chocolate Chip Tapioca Pudding Cookies ( gluten free )

Chocolate Chip Tapioca Pudding Cookies ( gluten free ) 

Ingredients: 

2 1/2 C. Gluten free blending flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Xanthan gum 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1 C. Chocolate chips 

1 C. Tapioca pudding, cooked 

1/4 C. Flax seeds 

1 Tbsp. Premium dry cocoa 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper. Set aside 

3. Blend flour, b. powder, b. soda and xanthan gum together in a small bowl and set aside. 

4. Mix butter and sugars in a large mixing bowl and cream together to form a smooth paste 

5. Add eggs to butter/sugar mixture and beat with an electric hand mixer until smooth and creamy 

6. Cook Tapioca according to package directions and allow to cool before adding to wet ingredients 

7. Mix dry cocoa with cooled tapioca pudding and stir until cocoa has dissolved into pudding mix

8. Add tapioca mixture and flax seeds to wet ingredients and mix until all ingredients are combined well together.

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

10. Press cookie mounds with a fork to flatten them evenly round and bake for 10 minutes in preheated oven. 

11. Remove from oven and place on wire rack to cool completely before storing away in a container for longer storage period 

Servings:  24 Cookies 

Peanut Granola Chocolate Chip Cookies

Peanut Granola Chocolate Chip Cookies 

Ingredients:

1 C. All purpose flour 

1 C. Whole wheat pastry flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

2 Eggs 

1/2 C. Chocolate chips 

1 C. Nutty granola 

1/2 C. Peanut butter 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

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

4. Mix butter and sugar in a large mixing bowl and cream together to make a smooth paste 

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

6. Measure out chocolate chips, granola and peanut butter and add separately to wet ingredients beating well after each addition 

7. Roll dough into small round balls and place on cookie sheet  2 inches apart 

8. Press down and flatten with a fork to make nice round discs and bake in oven for 10 minutes

9. Remove from oven when lightly browned and place on wire rack to cool completely before storing in a container

Servings:  24 Cookies 

Ginger Jam and Lemon Muffins

Ginger Jam and Lemon Muffins 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

3/4 C. Oat bran 

1 tsp. Cinnamon 

1 tsp. Dry ginger 

1 tsp. Coffee substitute 

2 Eggs 

1 C. Light cream 

Juice of 2 Lemons 

1/2 C. Robertson's Ginger Jam 

2 Tbsp. Fresh ginger, grated 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda, ginger, cinnamon, coffee substitute and oat bran together in a small bowl. 

4. Mix cream, eggs, sugar, lemon juice, ginger jam and  fresh ginger together and stir with a wire whisk until smooth and light 

5. Add dry ingredients to wet mixture and combine well until all the flour has been absorbed into the batter. 

6. Pour batter into greased muffin cups filling 3/4 full and bake in oven for 20 minutes until lightly browned on top

7. Allow to cool before removing from pan and place on a serving plate.  

Servings: 12 Muffins 

My Busy Kitchen : Cheeseburger Muffins

My Busy Kitchen : Cheeseburger Muffins: Cheeseburger Muffins  Ingredients:  2 C. All purpose flour  2 tsp. Baking Powder  1/2 tsp. Baking Soda  1/2 tsp. Salt  1/2 ...

Cheeseburger Muffins

Cheeseburger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Salt 

1/2 C. Granulated sugar
1 C. Celery, chopped finely 

1 Pre cooked chicken burger, chopped finely 

1/3 C. Ketchup 

1/2 C. Cheddar cheese, grated 

1/3 C.  Cooked spinach, chopped 

2 Eggs

1 C. Light cream 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

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

4. Blend flour, b. powder, b. soda, sugar and salt together in a small bowl.

5. Cook spinach leaves until just tender in boiling salted water. Add cooled spinach, ketchup, celery, and grated cheese together and stir into egg mixture and combine well.
6. Whisk in dry ingredients and combine all ingredients together until batter is smooth.

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

8. Remove from oven and allow to cool before placing on a serving platter 

Servings:  12 muffins 

Peanut Butter Jelly Oatmeal Cookies

Peanut Butter Jelly Oatmeal Cookies 

Ingredients: 

3 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Peanut Butter 

1/3 C. Raspberry Jam ( substitute your favourite variety) 

1 C. Quick oats 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar

2 Eggs 

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.  Mix butter and sugars together cutting the butter up and creaming with the sugar to form a smooth paste 

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

6.  Measure peanut butter, jam and oats and add to wet ingredients beating well after each addition 

7.  Mix in dry ingredients and combine everything well to form a dough that you can work with your hands.

8.  Take off small amounts and roll into a ball with your hands and place 2 inches apart on cookie sheet

9.  Bake in preheated oven for 8 to 10 minutes until brown around the edges.

10. Remove from oven and place on wire rack to cool completely before storing in a container for longer storage time. 

Servings:  27 Cookies 

Cocoa Crunch Cookies

Cocoa Crunch Cookies 

Ingredients: 

2 C. Corn Flakes cereal, crushed 

1 C. Gluten blend flour 

1 C. Brown rice flour 

1 tsp. Xanthan gum 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

3 Tbsp. Premium dry cocoa 

1 tsp. Cinnamon 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

3 Tbsp. Yogurt 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

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

4. In a small ziplock bag put corn flakes cereal in it and roll over with a rolling pin lightly crushing them.

5. Mix butter and sugar together in a large bowl and make into a smooth paste that comes together 

6. Add eggs to the butter/sugar mixture and mix until smooth and creamy consistency 

7. With an electric mixer beat in the crushed corn flakes cereal and blend well with butter/sugar mixture 

8. Stir in yogurt and combine all ingredients together and stir until well mixed and holds together 

9. Mix in dry ingredients and blend with wet mixture to make a smooth cookie dough that melds together 

10. Roll dough into small balls and place on cookie sheet 2 inches apart. Press down to flatten with a fork and bake in oven for 10 minutes.

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

Servings:  23 cookies 

Good Morning Muffins

Good Morning Muffins 

Ingredients:

2 C. All purpose flour  

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Cinnamon 

1 tsp. Dry ginger 

1 C. Plain yogurt 

1 C. Tapioca pudding ( Make pudding the night before and set in fridge to cool and thicken) 

1/2 C. Medium shredded coconut 

1/2 C. Granulated sugar 

1 Egg 

Juice of 2 Lemons 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

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

4. Mix yogurt, tapioca pudding, lemon juice, coconut  and egg together in a large bowl. 

5. Combine dry ingredients with wet mixture and stir until all ingredients are thoroughly mixed together 

6. Fill greased muffin cups 2/3 full and bake for 20 minutes in preheated oven until lightly browned 

7. Remove from oven and place on a serving plate to have for breakfast with a pat of butter

Servings:  12 muffins 

Ginger Molasses Cookies

Ginger Molasses Cookies 

Ingredients: 

3 C. All purpose flour 

1 C. Whole wheat pastry flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 Tbsp. Dry ginger 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1/2 C. Molasses 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flours, b. powder, b. soda and ginger in a small bowl and set aside

4. Mix together butter and sugars in a large bowl and form a smooth paste 

5. Add eggs to butter/sugar mixture and beat with an electric mixer until nice and creamy 

6. Pour molasses into butter/sugar mixture and mix all ingredients together to make a runny batter 

7. Combine dry ingredients with wet mixture and make a smooth cookie dough that does not adhere to the mixing bowl

8. Refrigerate dough for a half hour to firm up and then roll small pieces of dough in your hand and place 2 inches apart on cookie sheet.

9. Flatten dough balls with a fork dipped in flour and press to make a flat round shape

10. Bake in preheated oven for 10 minutes and then remove from oven and place cookies on a wire rack to cool completely. 

Servings:   27 cookies 

Minted Lemon Oat Bran Muffins

Minted Lemon Oat Bran Muffins 

Ingredients:  

1/3 C. Fresh mint leaves, chopped finely  

2 Lemons, juice and zest  

1 Tbsp. Fresh ginger, grated 

1 C. Oat bran 

1 C. Light cream 

2 Eggs 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Granulated sugar 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. On a cutting board chop fresh mint leaves into nice small pieces. 

4. Grate ginger into a small bowl and add lemon zest to it and mix together 

5. Ream lemon and mix chopped  mint leaves with lemon juice before adding to muffin batter 

6. Measure flour, b. powder, b. soda, sugar and oat bran. Mix all ingredients together and blend well 

7. In a large mixing bowl pour cream and eggs together and stir with a wire whisk until light and frothy 

8. Add lemon/mint mixture along with ginger and zest to the egg mixture and stir well with whisk to make batter light and fluffy 

9. Mix in dry ingredients and stir until all ingredients are incorporated into the batter

10. Pour small amounts of batter into muffin cups and bake in preheated oven for 20 minutes until lightly browned 

11. Allow 5 minutes for muffins to cool and then remove to a plate for serving  

Servings:  12 muffins 

Turkey Chilli

Turkey Chilli 

Ingredients: 

1 1/4 lb. Lean ground turkey meat 

2 Tbsp. Canola oil 

1 Onion, coarsely chopped 

1 28 oz tin Italian plum tomatoes 

1 14 oz tin Pinto beans 

1 C. Crushed pineapple, drained 

1 tsp. Salt 

1 tsp. Dry ginger 

1/4 tsp. Cayenne pepper 

Directions: 

1. In a large dutch oven brown turkey meat in oil until no longer pink inside and juices run clear when pierced with a fork.  

2. Add chopped onion to turkey meat and cook until onion is translucent and mix together. 

3. Stir in tomatoes, pinto beans, drained pineapple, salt, ginger and cayenne pepper. Bring mixture to a boil and then turn down to low heat to allow flavours to blend well. 

4. Simmer for a half hour and season to suit your taste preferences.   

5, Serve over your favourite rice or pasta for dinner time.  

Servings:  6 to 8 

Breakfast Sausage Muffins

Breakfast Sausage Muffins 

Ingredients:

1/2 C. Breakfast sausage, chopped finely 

2 Slices whole grain toast, diced finely  

1 C. Celery and leaves,  chopped finely 

2 C. Low fat Mayonnaise  

2 Eggs 

1/2 tsp. Salt 

1 1/2 C. All purpose flour 

1/2 C. Granulated sugar 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Dry mustard 

1 tsp. Dry ginger 

1 tsp. Celery seed 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. Mix together first 5 ingredients in a large bowl and set aside  

4. Blend flour, b. powder, b. soda, salt and spices in a small bowl and combine together well  

5. Add the dry ingredients to the wet mixture and stir in all the flour to make a smooth batter 

6. Drop small amounts of batter into muffin cups and fill 3/4 full 

7. Bake in preheated oven for 20 minutes until lightly browned 

8. Wait 5 minutes and then transfer muffins to a serving plate  

Servings:  12 muffins 

Gluten Free Cornmeal Cookies with Creme Filling

Gluten Free Cornmeal Cookies with Creme Filling 

Ingredients:

1/3 C. Cornmeal 

1 C. Water 

1/4 tsp. Salt 

1 Egg 

1/2 C. Butter 

1 C. Granulated sugar 

4 C. Gluten free flour blend*

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

Creme Fillings:

1/2 C. Pumpkin seed butter 

1 C. Icing sugar 

1/2 C. Milk 

1/2 tsp. Vanilla 

1/2 C. Dark chocolate, grated 

1/2 C. Granulated sugar 

1/4 C. Light cream 

2 Tbsp. Cornstarch 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

3.  In a small saucepan heat water to boiling and sprinkle salt and cornmeal stirring until nicely thickened. Set aside to cool.  

4.  Mix cooled cornmeal, butter, sugar and egg together in a large mixing bowl blending ingredients all together until nice and creamy smooth

5.  Slowly add flour to creamy mixture and make a stiff dough that can be rolled out. 

6.  Refrigerate dough for a half hour to firm up before rolling on a lightly floured surface 

7.  Cut out rounds of dough with a cookie cutter or lid  and place on baking sheet 2 inches apart 

8.  Bake in oven for 10 minutes or until lightly browned 

9.  Remove from oven and place on a wire rack to cool completely before icing them 

10. When cookies have cooled take a small amount of icing on a teaspoon and swirl around on the bottom half of a cookie and then press together with another half that fits together well.

11.  Place completed sandwich cookies in refrigerator to cool and firm the icing to set properly  

Pumpkin  Filling:

In a small bowl combine pumpkin seed butter, icing sugar and vanilla. Stir ingredients together and make a smooth paste.  Add milk to develop a smooth consistency for spreadable icing on cookies 

Chocolate Filling: 

In a saucepan over medium heat melt grated chocolate and sugar together. Add cornstarch to chocolate mixture and continue to stir until mixture thickens to spreading consistency. Add light cream and refrigerate for a few minutes to allow icing to become firm enough to spread on cookies.  

* Note:  A mixture of rice, potato, and other assorted wheat free grain flours will yield the best results for these cookies.  If xanthan gum is not included in flour allow 1/4 tsp. for cookies 

Servings:  50 single wafers  = 25 sandwich cookies 

Blackberry Chocolate Cake

Blackberry Chocolate Cake 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1 tsp. Baking Soda 

1/2 C. Premium dried cocoa 

1 C. Granulated sugar 

3/4 C. Light cream 

3 Eggs 

1/2 C. Blackberry jam 

Icing:

1 C. Baker's chocolate, grated 

1/2 C. Granulated sugar 

1/4 C. Light cream 

2 Tbsp. Cornstarch 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

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

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

4.  Mix together in a large bowl light cream, eggs and blackberry jam until light and frothy 

5.  Stir in dry ingredients and blend with a wire whisk until smooth and silky texture forms 

6.  Pour cake batter into pan and bake in preheated oven for 30 minutes until cake has risen 

7.  Remove from oven and allow to cool before putting frosting over cake 

8. Melt chocolate and granulated sugar  in a small saucepan over medium heat until chocolate is nicely melted. Add light cream and stir until icing is nice and smooth. Stir in cornstarch to make a nice consistency for icing cake 

Blackberry Pumpkin Granola Cookies

Blackberry Pumpkin Granola Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Pumpkin Granola 

1/2 C. Blackberry jam 

1/2 C. Medium shredded coconut 

1/2 C. Roasted sunflower seeds 

1/2 C. Walnuts, chopped finely 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs 

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.  Measure out granola, coconut, sunflower seeds and walnuts. Put aside 

5.  Mix butter and sugars together to form a nice smooth paste

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

7.  Mix in coconut, sunflower seeds, pumpkin granola and walnuts into the butter/sugar mixture and beat until a smooth dough is formed 

8.  Combine dry ingredients with wet mixture and blend all ingredients until all the flour has been absorbed into the cookie dough 

9.  Drop by teaspoonful onto lined cookie sheet and bake for 10 minutes until lightly browned 

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

Servings:  27  cookies 

Applesauce Cranberry Muffins

Applesauce Cranberry Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Cinnamon 

1/2 tsp. Dry ginger 

1/2 C. Light cream 

2 Eggs 

1 C. Oat bran 

1 C. Fresh cranberries, chopped in half 

1 C. Applesauce 

1/4 C. Canola oil 

1/2 C. Dark brown sugar 

1/2 C. Granulated sugar 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

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

4.  Combine cream, eggs, sugars, oil and oat bran together and stir with a wire whisk mixing well 

5.  Slowly stir in dry ingredients and blend until light and creamy. 

6.  Pour small amounts of batter into muffin cups filling 2/3 full 

7.  Bake in preheated oven for approximately 20 minutes or until lightly browned 

8.  Allow to cool before removing from pan to serving plate.  

Servings:   12 muffins 

Prune and Molasses Muffins

Prune and Molasses Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

1/2 C. Granulated sugar 

1 C. Light cream 

2 Eggs 

1/2 C. Fancy Molasses 

1 C. Dried prunes 

1 C. Quick oats 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

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

4.  In a large mixing bowl combine cream, eggs, molasses and prunes and mix well. 

5.  Add dry ingredients to wet mixture and combine well mixing until batter is smooth. 

6.  Pour small amounts of batter into greased muffin cups filling 2/3 full. 

7.  Bake in oven for 20 minutes until lightly browned on top 

8.  Remove from oven and wait 5 minutes before taking out of cups and putting on a serving plate. 

Servings:   12 muffins 

Apricot Coated Pineapple Coconut Muffins

Apricot Coated Pineapple Coconut Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Granulated sugar 

1 C. Light cream 

1 Egg 

1 C. Crushed pineapple 

1/2 C. Medium shredded coconut 

12 tsp. apricot jam 

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin container. Set aside 

3.  In a large mixing bowl combine light cream, egg, oil, pineapple and coconut. Stir together and combine all ingredients. 

4.  In a small bowl blend flour, b. powder, b. soda and sugar then add to wet mixture stirring well mixing them until a light batter is formed 

5.  Pour small amounts of batter into greased muffin cups and add a scant teaspoon of apricot jam in the middle of each muffin before putting in the oven to bake for 25 minutes. 

6. When done remove from the oven and wait 5 minutes before  removing muffins from the pan. 

Servings:   12 muffins 

Pumpkin Torte

Pumpkin Torte 

Ingredients:

1 C. Pumpkin puree 

1 C. Granulated sugar 

1 C. Evaporated milk

5 Eggs, separated 

2 C. All purpose flour 

1 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

Directions:

1.  Preheat oven to 350 degrees Fahrenheit
2.  Mix pumpkin puree and granulated sugar together in a large bowl.
3.  Add evaporated milk to pumpkin mixture and beat with an electric mixer until nice and smooth
4.  Separate egg yolks from whites and add yolks to pumpkin mixture beating until creamy
5.  Blend flour, b. powder, b. soda and ginger  together in a small bowl
6.  Beat in the dry ingredients and blend until mixture is thickened and smooth
7.  Fold beaten egg whites into pumpkin mixture until fully enveloped and volume is increased
8.  Pour mixture into a greased and floured 9" springform pan and place in preheated oven for 40 to 45 minutes until top is lightly  browned
9.  Remove from oven when ready and allow to cool before unclasping the ring and loosening around the edges to remove the outer ring.
10.  Serve a wedge with whipped cream for dessert

Servings:  8 wedges

Chicken Vegetable Soup with Alphabet Noodles

Chicken Vegetable Soup with Alphabet Noodles 

Ingredients: 

2 C. Carrots, diced 

2 Medium onions, diced 

2 C. Celery, diced 

2 Tbsp. Butter or Canola oil 

2 C. Chicken breast meat, cubed 

4 C. Chicken broth 

1 tsp. Salt 

1 tsp. Dry mustard 

1 tsp. Dry ginger 

1/2 C. Dry alphabet noodles 

Directions:

1. Wash and rinse vegetables under running water and prepare them for cooking. 

2.  In a 4 qt Dutch oven saute onion and celery in butter and cook until onion is translucent 

3.  Add carrots, chicken meat and chicken broth to cooked vegetables and bring mixture to a boil 

4.  Simmer for a half hour until carrots are tender and add spices and seasoning to suit your preferences 

5.  Pour in alphabet noodles and cook for another 20 minutes until noodles are cooked 

6.  Stir all ingredients together and serve warm immediately  

Servings:  6 medium bowlfuls of soup 

Old Fashioned Oatmeal Raisin Cookies

Old Fashioned Oatmeal Raisin Cookies

Ingredients: 

2 C.  All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Quick oats 

1 C. Thompson Seedless raisins 

1/2 C. Walnuts, chopped 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 C. Butter 

2 Eggs 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside
3.  Blend flour, b. powder and b. soda together in a small bowl and set aside
4.  Mix butter and sugar together and form a smooth paste
5.  Add eggs to butter/sugar mixture and beat until smooth and creamy
6.  Combine oats, raisins and walnuts and add to the butter/sugar mixture and beat on medium speed until all ingredients are mixed together well.
7.  Stir in dry ingredients and mix all together to form a drop dough
8.  With a teaspoon place a small amount of dough 2 inches apart on parchment paper
9.  Bake in pre heated oven for 10 minutes until lightly browned
10.  Remove from oven and place on a wire rack to cool completely before storing away in a container.

Chocolate Peanut Butter Oatmeal Cookies

Chocolate Peanut Butter Oatmeal Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Dark chocolate, chopped finely 

2 Tbsp. Granulated sugar 

1/2 C. Peanut butter (crunchy or smooth) 

1 C. Rolled oats 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper. Set aside 

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

4. In a small saucepan combine chopped dark chocolate and 2 tablespoons of sugar over medium heat stirring until chocolate is melted and sugar is dissolved. Set aside to cool 

5. Mix butter and granulated sugar together in a large bowl and mix into a smooth paste 

6. Add eggs to butter/sugar mixture and beat with an electric mixer on medium speed until smooth and silky 

7. When melted chocolate is cooled add peanut butter to chocolate and stir together mixing well. 

8.  Mix rolled oats with butter/sugar mixture and beat until thoroughly combined 

9.  Add chocolate/peanut butter mixture to main ingredients and beat until chocolate is dissolved 

10. Stir in flour mixture and make a stiff dough that can be rolled with your hands 

11. Take a small amount of dough and roll in your hands forming a ball and put on cookie sheet 2 inches apart 

12. With a fork dipped in flour press down cookies and bake in preheated oven for 10 minutes 

13. Remove from oven and place on wire rack to cool completely 

14. Place in a storage container to keep cookies fresher longer 

Servings:  27 Cookies 

Hemp Granola Seed Cookies

Hemp Granola Seed Cookies 

Ingredients:

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

1/2 tsp. Vanilla 

1 tsp. Maple butter 

1 C. Hemp Granola 

1/2 C. Pumpkin seeds 

1/2 C. Sunflower seeds 

1 C. Dried prunes, finely chopped 

Directions:

1.  Preheat the oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

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

4.  Mix butter and sugar together in a large bowl and cream the butter and sugar together to form a smooth  paste 

5.  Add eggs one at a time to the butter/sugar mixture and beat well with an electric mixer until smooth and creamy 

6.  Stir in maple butter and vanilla then add hemp granola, sunflower seeds, dried prunes and  the pumpkin seeds to the dough and beat with the electric mixer on medium speed for about 5 minutes until thoroughly combined 

7.  Stir in the flour mixture and mix with all the ingredients together to form a drop cookie dough that holds together well 

8.  Drop small amounts of cookie dough with a teaspoon on the cookie sheet 2 inches apart and bake in preheated oven for 8 to 10 minutes 

9.  Allow 5 minutes to cool before removing from pan and place on a wire rack to cool completely. 

Servings:  27 cookies 

Festive Tarts

Festive Tarts 

Ingredients: 

Filling:

1 C. Cooked turkey sausage, chopped finely 

1/2 C. Fresh cranberries, diced 

1/2 C. Raisins 

1 C. Carrots, grated 

1 Whole grain bread crust, finely crumbled 

2 Eggs 

1/4 C. Light cream 

Crust: 2 recipes make 12 tart shells 

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 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Chop  cooked sausages and put in a medium size bowl with cranberries, grated carrots, raisins and bread crumbs. 

3. Add eggs and light cream to turkey mixture and blend all ingredients together well.  Set aside 

4. To make the crust combine flour, salt and chilled lard in a mixing bowl. Cut lard in with a pastry blender until it resembles the size of a small pea 

5. Slowly add ice water to flour mixture stirring with a fork and bring dough together from the sides of the bowl with just enough water to make a dough that holds together well.  

6. On a lightly floured surface roll out dough with a rolling pin to a 1/4" thickness and using a round cutter 4 1/2" in diameter cut out 6 rounds of dough and place in a muffin pan with a 1/4" of crust around the top of muffin cups. 

7. Fill muffin cups with filling 2/3 full and place in preheated oven for 30 minutes or until crust is lightly browned and filling tests done in the middle.  

8. Allow tarts to cool before removing from muffin pan  

Minty Oatmeal Chocolate Chip Cookies

Minty Oatmeal Chocolate Chip Cookies 

  Ingredients: 

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Granulated sugar 

1/2 C. Butter 

2 Eggs 

1 C. Medium shredded coconut 

1 C. Rolled oats 

1/4 C. Mint Jelly 

1 C. Chocolate chips 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Blend flour, baking powder and baking soda together in a bowl. Set aside 

3.  Assemble rolled oats, chocolate chips, mint jelly and coconut in separate bowls and set aside 

4.  Mix together butter and sugar in a large bowl and cream butter and sugar to form a smooth paste 

5.  Add eggs one at a time to butter/sugar mixture and beat well with an electric mixer on medium speed until light and creamy 

6.  Mix in coconut, rolled oats, mint jelly and chocolate chips and beat well after each addition 

7.  Stir in flour, baking powder and baking soda to form a drop cookie dough that holds together well. 

8.  Take small amounts with a teaspoon and place on parchment lined cookie sheet for 10 minutes or until lightly browned 

9.  Wait for 5 minutes before removing from cookie sheet. Place on a wire rack to cool completely 

10.  When nicely cooled store in a container to keep fresh in storage.  

Servings:   27 Cookies 

Creamy Carrot Soup

Creamy Carrot Soup 

Ingredients: 

4 C. Sliced carrots

1 Tbsp. Fresh ginger, grated 

1/4 C. Fresh parsley, chopped finely 

Juice of 1 Lemon 

3 C. 1 % Milk 

2 C. Light cream  (6 % Fat content)

2 tsp. Salt 

3 Tbsp. Cornstarch 

Directions: 

1.  In a large saucepan of boiling salted water cook carrots over medium heat until tender 

2.  Mash cooked carrots with a potato masher and make a fine puree of them. 

3.  Place the carrot puree in a bowl and add lemon juice, fresh parsley and ginger. Stir all ingredients together.

4.  Place pureed carrot mixture in a 2 qt dutch oven with milk and cream.

5.  Over medium heat stir in cornstarch until it dissolves and keep stirring to avoid scorching on the bottom of pot. 

6.  Allow mixture to thicken over medium heat and then turn down to simmer and adjust the seasoning to suit your taste preferences.  

Servings:    5 - 6 soup bowls 

Wholesome Oatmeal Chocolate Chip Cookies

Wholesome Oatmeal Chocolate Chip Cookies 

Ingredients: 

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Oat bran 

1/2 C. Butter 

1/2 C. Brown sugar

2 Eggs  

1/2 C. Granulated sugar 

1 C. Kalamata String figs, chopped finely 

1/2 C. Chocolate chips 

1/2 C. Pumpkin seeds 

1/2 C. Rolled oats 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

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

4.  Mix butter and sugars together in a large mixing bowl and blend well forming a smooth paste with sugars and butter 

5.  Add eggs to butter/sugar mixture and beat until smooth and creamy 

6.  Mix in chocolate chips, rolled oats, pumpkin seeds and figs in separately beating well after each addition 

7.  Stir in dry ingredients into wet mixture and blend well until mixture comes together to form a smooth cookie dough 

8.  Drop small amounts of dough with a teaspoon 2 inches apart on lined cookie sheet 

9.  Bake in preheated oven for 10 minutes until lightly browned around the edges 

10. Remove from the oven and place on wire rack to cool completely  before storing in air tight container to maintain freshness 

Servings:   24 Cookies 

Harvest Granola Cookies

Harvest Granola Cookies 

Ingredients: 

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs 

1 C. Dried prunes, chopped finely 

1 C. Medium shredded coconut

1 C. Pumpkin seed & flax granola 

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

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

4.  Mix butter and sugars together and form a smooth paste 

5.  Add eggs to butter/sugar mixture and beat until creamy and smooth 

6.  Mix in coconut, granola and dried prunes in separate amounts and beat well after each addition 

7.  Stir in dry ingredients and coat the wet ingredients until mixture forms a drop cookie dough 

8.  Place small amounts of cookie dough on parchment paper 2 inches apart 

9.  Bake in preheated oven for 10 minutes until lightly browned on the edges 

10. Remove from the oven and place on wire rack to cool completely before storing away in container to retain freshness for longer storage time. 

Servings:   22 cookies 

Chocolate Chip Berry Granola Cookies

Chocolate Chip Berry Granola Cookies 

Ingredients:

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Brown sugar 

1/2 C. Butter 

2 Eggs 

1 C. Chocolate chips 

1 C. Medium shredded coconut 

1 C. Berry Granola 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

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

4.  Mix butter and sugar together in a large mixing bowl and form a smooth paste 

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

6.  Mix coconut, berry granola and chocolate chips into large bowl and combine all ingredients together well 

7.  Stir in flour and mix together with wet ingredients until mixture forms a drop dough that comes together and can be formed into drop cookies 

8.  Drop small amounts of cookie dough onto cookie sheet setting them 2 inches apart 

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

10. Remove from cookie sheet and place on a wire rack to cool completely before storing in container to keep fresh  

Servings:  22 cookies 

Blueberry Breakfast Rolls

Blueberry Breakfast Rolls 

Ingredients:

1 1/2 C. Warm water  ( 95 to 110 degrees F )

2 tsp. Active dry yeast 

1 tsp. Granulated sugar 

1/2 tsp. Salt 

1 Tbsp. Melted butter 

2 Large eggs 

4 Tbsp. Granulated sugar 

4 1/2 C. All purpose flour 

1 1/2 C. Fresh blueberries 

Granulated sugar for topping 

Directions:

1.  Grease a 12 cup muffin pan and set aside 

2.  Sprinkle yeast over warm water in a large mixing bowl and allow to stand for 10 minutes until yeast becomes foamy 

3.  Add salt, eggs, melted butter, sugar and 2 cups of flour to yeast mixture and stir to make a dough of oatmeal consistency 

4.  Stir in remaining flour to make a dough that comes away from the bowl and maintains its shape when formed with your hands 

5.  On a lightly floured surface form dough and punch down with your fists and fold dough under until you have a smooth dough on top that is elastic and holds it shape well when shaped with your hands

6.  Place dough in an lightly oiled bowl and set in the oven with just the light on for warmth for 1 hour

7.  When dough has doubled in bulk take out of the oven and punch down. 

8.  Place dough back in the oven for another 45 minutes with just the oven light on for warmth 

9.  When dough has risen for the second time punch down and divide dough into 12 portions 

10.  Preheat oven to 350 degrees Fahrenheit 

11. Take one portion and make into a small rectangle with the palm of your hand to flatten out 

12.  Put a small amount of blueberries in the middle of the rectangle and roll up jelly roll style and pinch ends together with your fingers. 

13.  Place the roll seam side up in greased muffin cups and then sprinkle tops with granulated sugar before setting in the oven to bake for 20 minutes or until lightly browned around the edges 

14.  Remove from the oven and allow to cool before removing from muffin cups 

15.  Gently run a knife around the edges of rolls to loosen them and then pull them out and put on a serving plate

16.  Store covered in refrigerator for a longer storage time 

Servings:  12 Rolls