Prune Yogurt Spice Loaf

Prune Yogurt Spice Loaf 

Ingredients: 

1 C. All purpose flour 

1 C. Quick oats 

1 1/2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1/2 tsp. Nutmeg 

1/4 tsp. Cloves 

1 C. Plain yogurt 

2 Eggs 

1/2 C. Granulated sugar 

1 C. Dried prunes, chopped finely 

1 tsp. Maple syrup 

Directions:

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan. Set aside 

3. Blend flour, B. powder, B. soda, spices and oats together in a small bowl.  Set aside 

4. In a large mixing bowl combine yogurt, eggs, sugar and chopped prunes together and stir all ingredients well. 

5. Add dry ingredients and maple syrup to the batter and stir mixture until flour is absorbed into all the ingredients. 

6.  Pour batter into greased loaf pan and bake for 40 minutes or until a toothpick inserted into the centre comes out clean.  

7. Gently run a knife along the edges of loaf pan to loosen from the edges of loaf pan. Gently nudge loaf onto wire rack to cool completely before slicing.  

8. Store in a plastic bag in the refrigerator or freezer for longer storage time. 

Servings:    12 slices

Easy Cheesy Cauliflower and Rotini Casserole

Easy Cheesy Cauliflower and Rotini Casserole 

Ingredients: 

1 Head of cauliflower, cut into florets 

2 Tbsp. Canola oil 

1 C. Celery, diced 

1 Onion, chopped finely 

2 C. Dry rotini, cooked 

2 Turkey Bratwurst sausages, sliced lengthwise 

2 C. Light cream 

3 Tbsp. All purpose flour 

2 C. Cheddar cheese, grated 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Take the head of cauliflower and separate into small florets. 

3. Rinse cauliflower under cold running water and set aside 

4. Chop celery and onion then lightly fry in 2 Tablespoons of oil until vegetables are tender 

5. Cook rotini according to package directions and then rinse under cold running water and spread noodles in the bottom of a 1 1/2 qt casserole dish along with cooked celery and onion. 

6. Spread half of the cheddar cheese on top of noodles and vegetables in casserole dish 

7. In a large Dutch oven boil cauliflower until just tender. Drain water off and put cauliflower back into Dutch oven

8. Stir light cream into cauliflower florets over medium heat. Add flour and stir constantly until mixture thickens. Remove from heat and pour over cheese and noodle mixture in casserole dish.

9.  Sprinkle remaining cheese and sausage slices over top of cauliflower and sauce. 

10. Place in preheated oven for 10 to 12 minutes until cheese has nicely melted on top of casserole.

Servings:  6 

Red RIver Chocolate Chip Cookies

Red River Chocolate Chip Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/3 C. Red River cereal 

1 C. Water 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 C. Butter 

2 Eggs 

1 C. Chocolate chips 

1/2 C.  Quick oats 

2 tsp. Maple syrup 

1/2 C. Roasted sunflower seeds, unsalted 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

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

4. Cook Red River cereal in a saucepan over medium heat. Bring to a boil and then let simmer until all the water is absorbed. Allow to cool. 

5. Combine butter and sugar together in a large bowl to form a smooth paste 

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

7.  Mix in cereal, quick oats, sunflower seeds, chocolate chips and maple syrup blending all ingredients together well. 

8. Drop small amounts of cookie dough on parchment paper putting them 2 inches apart 

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

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

Servings:  28 Cookies 

Pumpkin Yogurt Raisin Muffins

Pumpkin Yogurt Raisin Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 tsp. Dry ginger 

1 C. Plain yogurt 

2 Eggs 

1 C. Granulated sugar 

1 C. Thompson seedless raisins 

1 C. Pumpkin puree 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

 Grease a 12 cup muffin pan and set aside 

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

3. Mix yogurt, eggs, raisins, pumpkin puree and sugar all together and combine ingredients until light and creamy 

4. Stir in dry ingredients and mix until well combined.  

5. Pour muffin mixture into greased muffin cups filling 3/4 full and bake in oven for 20 minutes 

6. Remove from oven and allow to cool 5 minutes before removing from muffin pan and set on a serving plate to cool. 

Servings: 12 large muffins  

Chocolate Chip Bonanza Cookies

Chocolate Chip Bonanza Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butte 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1 C. Medium shredded coconut 

1 C. Chocolate chips 

1 C. Dried banana chips, chopped finely 

1/2 C. Sunflower seeds 

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 medium bowl. Set aside 

4. Mix butter and sugars together and beat on medium speed with electric mixer until butter is blended well with sugar 

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

6. Mix in chocolate chips, coconut, sunflower seeds and banana chips and blend all ingredients together to make a dough that is easy to handle and comes away from the sides of the bowl.  

7. Stir in the dry ingredients and mix well combining all ingredients together to form a nice smooth dough
8. Take a small amount of dough and roll in your hands to form a ball and then press down with a fork 

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 away in a container 

Servings:  24 cookies 

Red River Oatmeal Raisin Cookies

Red River Oatmeal Raisin Cookies 

Ingredients: 

3 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Cooked Red RIver Cereal 

1 C. Thompson Raisins 

1/2 C. Quick oats 

1/2 C. Butter 

1 C. Brown sugar 

2 Eggs 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Cook Red River Cereal according to package directions and allow to cool to room temperature 

4. Mix butter and brown sugar together in a large bowl and and beat on medium speed with an electric mixer until butter is fully dissolved into the sugar 

5. Add eggs one at a time beating well after each addition and then add oats, raisins and Red River Cereal to the first mixture and blend all ingredients together well. 

6. Add dry ingredients to butter/sugar mixture and beat all ingredients together until mixture forms a soft dough that can be handled easily.

7. Roll small amounts of dough in your hand  and  place 2 inches apart on cookie sheet. Flatten the round discs with a fork before baking in the oven. 

8. Bake for 10 minutes until lightly browned and then remove from oven and place cookies on wire rack to cool completely before storing away in a container.  

Servings:   24 Cookies 

Mock Rum and Raisin Cookies

Mock Rum and Raisin Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Molasses 

4 Tbsp. Pineapple juice 

1 tsp. Almond extract 

1/2 C. Butter 

1/2 C. Granulated sugar 

1 C. Thompson seedless raisins 

1 C. Quick oats 

2 Eggs 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Combine molasses, pineapple juice and almond extract together and stir to thin molasses out 

4. Blend flour, b. powder and b. soda together in a small bowl and set aside. 

5. Mix butter, sugar and molasses mixture in a large bowl with an electric mixer on medium speed until butter is dissolved into the sugar and molasses. 

6. Add oats, raisins and eggs to molasses mixture and continue to beat on medium speed mixing all ingredients together well 

7. Stir in dry ingredients and make a soft dough that can be worked with your hands.  Add enough flour to make the dough less sticky. 

8. Take a small amount of dough and roll it into a ball with your hands and place 2 inches apart on parchment paper 

9. Bake cookies for 10 minutes in preheated oven and remove when lightly browned and nicely risen 

10. Place on wire rack to cool completely and then store away in a container.

Servings:   24 cookies 

Prune and Berry Muffins

Prune and Berry Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Oat bran 

1 C. Light cream 

2 Eggs 

1 C. Granulated sugar 

1 C. Dried prunes, chopped 

1 C. Frozen mixed berries, thawed 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. In a large mixing bowl whisk together cream, sugar and eggs until light and creamy 

4. Mix in prunes and berries and coat all ingredients well with egg mixture 

5. Add dry ingredients to wet mixture and whisk until all the flour has been absorbed and the batter is thick and coated evenly. 

6. Fill muffin cups 3/4 full and place in preheated oven for 20 minutes 

7. Remove from oven when lightly browned and wait 5 minutes before removing from pan 

8. Serve on a plate with a pat of butter for breakfast or brunch.  

Servings:  12 muffins 

Gluten Free Raisin Coconut and Sunflower Seed Cookies

Gluten Free Raisin Coconut and Sunflower Seed Cookies 

Ingredients:

2 C. Gluten free flour blend 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Xanthan gum 

1/2 C. Butter 

1/2 C. Maple syrup 

2 Eggs 

1 C. Medium shredded coconut 

1 C. Thompson seedless raisins 

1/2 C. Sunflower seeds, roasted 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

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

4. In a large mixing bowl combine butter and maple syrup and beat with an electric mixer on medium speed until blended together 

5. Add coconut, raisins and sunflower seeds to butter/syrup mixture and mix all ingredients together on medium speed with mixer until mixture comes together and comes away from the sides of the bowl. 

6. Stir in dry ingredients and mix until dough becomes less sticky and holds together well 

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

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

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

Servings:  20 cookies