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 

Granola Breakfast Cookies

Granola Breakfast 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. Pumpkin flaxseed granola 

1 C. Raisins 

1/2 C. Walnuts, chopped finely 

Directions:

1.  Preheat oven to 350 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, baking powder and baking soda together. Set aside 

4.  In a large bowl mix butter and sugar together to form a smooth paste 

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

6.  Mix in walnuts, raisins, and granola and add each amount separately mixing all ingredients to form a grainy texture
7.  Stir in dry ingredients and coat well with flour mixture to make a smooth drop cookie dough   

8.  With a teaspoon drop small amounts of cookie dough 2 inches apart on lined cookie sheet 

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

10.  Remove from the oven and place cookies on a wire rack to cool completely.

11. Store cookies in an air tight container to keep fresh for a longer period of time.

Servings:  22 large cookies  

Walnut Rolls with Lemon Cream

Walnut Rolls With Lemon Cream 

Ingredients:

Walnut Rolls:

1 1/2 C. Warm water 

2 tsp. Active dry yeast 

1 tsp. Granulated sugar 

1 Tbsp. Melted butter 

1/2 tsp. Salt 

2 Tbsp. Granulated sugar 

2 Eggs 

4 1/2 C. All purpose flour  

Filling:

2 Tbsp. Softened butter 

1 C. Brown sugar 

1/2 C. Walnuts, chopped finely 

Lemon Cream:

1 C. Whipping Cream, chilled 

2 Lemons, juice and zest 

3 Tbsp. All purpose flour 

3 Tbsp. Cornstarch 

1 C. Granulated sugar 

1 1/2 C. Boiling water 

4 Egg yolks 

Directions:

1. Pour warm water into a large mixing bowl. Sprinkle yeast and sugar on the surface and stir to dissolve completely. 

2. Wait for 10 minutes to allow yeast mixture to become foamy before adding other ingredients 

3. When yeast mixture has foamed up stir in sugar, salt, eggs and 2 cups of flour to make a dough of oatmeal consistency 

4. Add enough of remaining flour to make a soft dough that comes away from mixing bowl 

5. Place dough on a lightly floured surface and  punch down to form a round ball that is smooth and satiny 

6.  Place dough in a lightly oiled bowl and allow to rise for 1 hour until double in bulk 

7.  Take  dough out and punch down again with your fists in a light kneading gesture 

8.  Set dough in a warm place to rise for another 45 minutes 

9 .  Preheat oven to 375 degrees Fahrenheit 

10.  Roll out dough on a lightly floured surface to form a rectangle that is 15 by 17 inches 

11. Rub softened butter onto surface of dough leaving a 1/2 inch of space around the edges 

12. Spread out brown sugar over the surface to cover the butter leaving a space around the edge 

 13.Sprinkle chopped walnuts over the brown sugar and spread evenly over the surface 

14. Starting at the wide end roll up the dough to bring ends together and form a cylindrical shape 

15. With a sharp knife slice rounds 1 1/2 inches in diameter and place them in a lightly greased 9" pie plate putting them together 

16. Allow the rolls to rise for a half hour before baking them in the oven 

17. Put rolls in preheated oven for 30 minutes or until lightly browned 

18. Remove from oven and allow to cool before applying Lemon cream to the rolls 

19. In a saucepan combine flour, cornstarch, sugar, lemon juice and zest all together

20. Add boiling water and stir until mixture thickens. Set aside 

21. Separate 4 eggs and lightly stir egg yolks before adding a 1/2 cup to lemon mixture 

22. Return lemon mixture to element and stir until mixture thickens. Allow to cool 

23. With an electric mixer whip chilled cream until stiff peaks form and it holds its shape well 

24. Combine whipped cream and lemon filling together blending well to allow filling to meld with cream 

25. Spread lemon cream over top of rolls and place in refrigerator to store after serving 

Servings:  Makes 15 Lemon Cream Rolls 

Savoury Spinach Rolls

Savoury Spinach Rolls 

        

Ingredients:

Dough:

1 1/2 C. Warm water 

1 Tbsp. Active dry yeast 

1 tsp. Granulated sugar 

1 tsp. Salt 

1 Tbsp. Canola oil 

2 C. All purpose flour 

2 C. Whole wheat pastry flour 

Filling:

2 C. Fresh spinach Leaves ( I use pre washed spinach leaves)

1/2 tsp. Salt  

1 C. Cheddar cheese, grated 

1 Egg 

2 Slices whole grain bread, crumbled 

Topping:

1/2 C. Cream cheese, softened 

Directions:

1.  In a large mixing bowl combine yeast, sugar and warm water together. Allow to stand 10 minutes for yeast to become foamy 

2. Toss spinach leaves into a saucepan with a small amount of water to boil the leaves or steam them until tender. Allow to cool 

3.  Mix oil, salt and 2 cups of all purpose flour with the foamy yeast. Stir together to make a dough of oatmeal consistency 

4.  Add the whole wheat pastry flour and mix into the dough until it comes away from the sides of the bowl and form a smooth ball in your hands 

5.  Place dough on a smooth clean surface and oil a large bowl lightly with your fingers and place dough to rise in the bowl for 1 hour until doubled in bulk 

6. Punch down dough and allow to rise for another 45 minutes in a warm spot. Preferably your oven. 

7.  Prepare spinach leaves by draining excess water from them. Chop leaves coarsely and put into a mixing bowl with grated cheese, egg, salt and whole grain bread crumbs. Mix all ingredients together and set aside 

8.  Roll out dough on a lightly floured surface to form a 10 inch rectangle  with a 1/2 inch thickness 

9.  Drop spinach mixture in the middle of the dough and spread out with a butter knife to the edges of dough leaving a small space all around the edges of dough 

10. Starting from the widest end roll up the dough and seal outer edges together to make a round cylinder shape 

11. Cut dough into 1/2 inch widths and place side by side in a 9" by 13" by 2" baking dish 

12. Allow dough to rise for one half hour before  placing in oven to bake for 30 minutes until lightly browned on the sides of rolls. 

13. Remove rolls from oven and spread cream cheese on top of rolls while still warm 

Servings:  Makes 15 rolls 

Saskatoon Cranberry Loaf

Saskatoon Cranberry Loaf  

Ingredients: 

1 1/2 C  All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp.  Baking Soda 

1 tsp.  Dried ginger 

1 C. Fresh cranberries, halved 

1/2 C. Saskatoon  berries (any wild berry would be a good substitute) 

1 C. Granulated sugar 

1/2 C. Cream cheese

2  Eggs   

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2.  Lightly grease a  9" by 5" by 3" loaf pan and set aside 

3.  Blend flour, baking powder, baking soda and dried ginger together. Set aside 

4.  Mix sugar, berries and cream cheese together in a large bowl. Dissolve cream cheese and mix all ingredients together 

5.  Slowly stir in dry ingredients blending well with wet ingredients to make a silky smooth batter 

6.  Pour batter into greased loaf pan and smooth over with a large spoon 

7.  Bake in oven for 1 hour and 15 minutes or until loaf tests done with cake tester inserted into centre of loaf 

8.  Remove from oven and loosen loaf around the edges with a butter knife 

9.  Invert loaf pan onto serving plate and allow to cool before slicing 

Servings:  14 slices

Maple Nut Granola Cookies

Maple Nut Granola Cookies 

Ingredients:

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp.  Baking Soda 

1 tsp. Dried ginger 

1 C. Brown sugar 

1/2 C. Butter 

1 C. Medium shredded coconut 

1/2 C. Chocolate chips 

1 C. Maple Nut Granola 

2 Eggs 

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

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

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

4.  In a large bowl mix butter and sugar together forming a smooth paste 

5.  Add eggs to butter/sugar mixture and beat with an electric mixer after each addition till mixture is smooth and creamy 

6.  Combine Granola, coconut and chocolate chips and mix thoroughly after each addition to make a smooth drop cookie dough that holds together well 

7.  Drop small amounts onto cookie sheet 2 inches apart and bake for 10 minutes until lightly browned on top  

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

Servings:  24 medium size cookies 

Minty Creme Oat Bran Cookies

Minty Creme Oat Bran Cookies 

Ingredients: 

Wafers:

2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1 C. Granulated sugar 

1/2 C. Butter 

1 Egg
1/2 C. Oat bran
1 tsp. Vanilla

Icing:
10 Peppermint candies, crushed finely
1/2 C. Cream cheese
2 C. Icing sugar
1 tsp. Milk
1 tsp. Lemon juice


Directions:


Wafers:
1.  Preheat oven to 375 degrees Fahrenheit
2.  Line a large cookie sheet with parchment paper. Set aside
3.  Blend flour and baking powder together in a small bowl. Set aside
4.  Mix butter and sugar together with a pastry blender to cut butter into fine particles
5.  Add egg and vanilla to butter/sugar mixture and beat with an electric mixer at medium speed until smooth and creamy
6.  Mix in oat bran and flour/baking powder mixture to form a smooth dough that comes away from the sides of the mixing bowl.
7.  Refrigerate dough for a half hour and then roll out on a floured surface to a half inch thickness. Cut rounds with a small lid and place on cookie sheet 2 inches apart
8.  Bake cookies in preheated oven for 8 minutes until lightly browned
9.  Remove cookies from oven and place on a wire rack to cool completely before icing.

Icing:
1.  Mix crushed peppermint candies and cream cheese together in a medium size bowl
2.  Add icing sugar to cream cheese mixture and stir to form a thick hard icing
3.  Stir in the milk and lemon juice to make a spreadable icing for cookies
4.  On the underside of one cookie place a small amount with a teaspoon and twirl the spoon to centre the icing on the base of the cookie. Place another bottom side of a cookie together and press together to spread icing in the middle of the cookie
5.  Refrigerate cookies to set the icing firmly for each sandwich cookie

Servings:  Makes 22 sandwich cookies

Oatmeal Maple Walnut Cookies

                                       Oatmeal Maple Walnut Cookies



Ingredients:


1 1/2 C. All purpose flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 C. Rolled oats
1 Tbsp. Maple butter
1/2 C. Walnuts, chopped
1 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. Set aside
3. Blend flour, baking powder and baking soda in a small bowl. Set aside
4. Mix butter and sugar together in a large mixing bowl to form a smooth paste
5. Add eggs one at a time beating with an electric mixer until smooth and creamy
6. Mix in rolled oats, maple butter and walnuts separately, beating well after each addition
7. Stir in flour to coat all wet ingredients and form a drop cookie dough
8. Measure out a small amount with a teaspoon and place on cookie sheet 2 inches apart
9. Bake in preheated oven for 10 minutes until lightly browned
10. Remove from cookie sheet and place on wire rack to cool completely
11. Store in container to keep fresh

Servings:  24 Large cookies

Chocolate Creme Filled Cookies

                                          Chocolate Creme Filled Cookies


Ingredients:


Wafers: 
1/2 C. Butter
1 C. Granulated sugar
1 Egg
4 Tbsp. Premium Dried Cocoa

2 C. All purpose flour
1 1/2 tsp. Baking Powder

Icing : 
1/2 C. Semi Sweet chocolate, coarsely chopped
3 Tbsp. Granulated sugar
1/2 C. Cream cheese
1 tsp. Milk


Directions:


1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper. Set aside
3. In a large bowl combine butter and sugar together. With a pastry blender cut butter into small pieces and blend with sugar to form a smooth paste
4. Add egg to butter/sugar mixture and mix until smooth and creamy
5. Stir in cocoa and blend until mixture takes on a grainy appearance
6. Measure flour into a measuring cup and add baking powder. Blend ingredients together
7. Mix flour into cocoa mixture a small amount at a time until flour forms a smooth dough
8. Refrigerate dough for 1/2 hr before rolling out on a lightly floured surface about a 1/2 inch thick
9. Take a small lid measuring 2 1/4 inches and cut out rounds from the dough then place them on  parchment lined cookie sheet
10. Bake in preheated oven for about 8 to 10 minutes
11. Remove from oven and place on a wire rack to cool completely before icing
12. In a small saucepan over medium heat Stir sugar and chocolate together until chocolate is melted and is of spreadable consistency
13. In a large mixing bowl mix cream cheese, cooled chocolate and milk together to form icing that is easy to spread on the cookie
14. On the underside of one cookie spread a small amount of icing with a butter knife and top with another cookie pressing together to form a sandwich cookie
15. Place sandwich cookies in refrigerator until icing is set firm

Servings: 22 Creme Filled cookies

Coconut and Lemon Creme Filled Cookies

                                              Coconut and Lemon Creme Cookies


Ingredients:

Wafers:

1/2 C. Butter
1 C. Granulated sugar
1 Egg
1 tsp. Vanilla
1 1/2 C. All purpose flour
1 1/2 tsp. Baking Powder

Icing:

1/2 C. Cream cheese, softened
Zest and juice of 1 lemon
3/4 C. Medium shredded coconut
3 C. Icing sugar


Directions: 

1.  Preheat oven to 375 degrees Fahrenheit
2.  Lightly grease a large baking sheet and set aside
3.  In a large mixing bowl combine butter and sugar together.  With a pastry blender cut butter into small chunks and blend well with the sugar to make a fine paste
4.  Add egg and vanilla to the mixture and stir well to cream together
5.  Stir in the flour and baking powder  to make a soft dough that can be kneaded with your hands and form into a smooth ball
6.  Refrigerate dough for a half hour and then on a lightly floured surface roll out the dough to a 1/2 inch thickness and cut with a small round lid measuring approximately 2 1/4 inches in diameter.
7.  Place rounds on greased cookie sheet and bake in preheated oven for 10 minutes until lightly browned on top
8.  Remove from oven and allow to cool for 5 minutes before removing from  pan
9.  Gently use a butter knife to remove cookies from pan by sliding underneath and loosening cookie from bottom of pan
10.  Place on a wire rack to cool completely before icing
11.  In a large bowl combine cream cheese and lemon juice and zest together. Mix in icing sugar and coconut to make a smooth icing of spreading consistency
12.  On the smooth underside of each wafer place a small amount of icing and spread it with a butter knife to form a nice smooth layer
13.  Place another wafer with the underside facing the icing and put wafers together.
14.  Store completed wafers in the refrigerator to allow the icing to set and become firm.