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