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