Macaroni and Sausage Loaf

Macaroni and Sausage Loaf 

Ingredients: 

2 Bratwurst sausages, cooked and sliced crosswise. Set aside 

1 1/2 C. Macaroni noodles

1/2 C. Cream cheese, softened 

1/2 C. Cheddar cheese, grated 

2 Eggs, beaten 

1 C. All purpose flour 

1/2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Dry mustard 

1/4 tsp. Cayenne 

1 C. Light cream or milk 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

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

3. Cut up cooked sausages and set aside 

4. Cook macaroni according to package directions. Drain noodles and allow to cool 

5. In a large bowl combine cheddar cheese and softened cream cheese together and mix well 

6. Add beaten eggs to cheese mixture and beat with an electric mixer on medium speed until eggs are incorporated into cheese mixture. Set aside 

7. In a small bowl combine flour, b. powder, b. soda, salt, ginger, mustard and cayenne together 

8. Add light cream to dry ingredients and mix until just combined. Set aside 

9. On the bottom of greased loaf pan assemble sausage slices to cover the bottom of the loaf pan 

10. Spread flour mixture on top of sausage slices and spread evenly over the sausages 

11. Pour macaroni noodles with cheese sauce on top of cream sauce layer and pat down well. Put three slices of sausage in the middle of noodles if desired before baking in the oven 

12. Place loaf in oven for 25 to 30 minutes until it has risen sufficiently.  

13. Loosen loaf around the edges and allow to cool before removing from pan onto a serving plate 

14.  Slice loaf when cooled and serve with your favourite vegetables 

7 servings 

Applesauce Oatmeal Loaf

Applesauce Oatmeal Loaf 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

2 tsp. Dry ginger 

1 C. Light cream, ( coffee cream, whole milk may be used also ) 

2 Eggs, beaten 

1 C. Granulated sugar 

1 C. Rolled oats 

1 C. Applesauce 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 9" by 5" by 3" loaf pan and a small 4" round souffle dish and set aside.
3. Blend flour, b. powder, b. soda and ginger together in a small bowl. Set aside
4. In a small bowl beat eggs until light and frothy. Set aside
5. Combine light cream, beaten eggs, oats, applesauce and sugar together. Using an electric mixer beat on medium speed until all ingredients are well combined.
6. Add dry ingredients to the batter a small amount at a time mixing just until batter is blended well.
7. Pour batter into rectangular loaf pan and round souffle dish filling 2/3 full leaving a small space at the top of the pans.
8. Bake in oven for 40 to 50 minutes until loaves test done in the middle with a knife or cake tester that comes out clean
9. Remove from oven and allow to cool before removing from pans to a wire rack to cool completely before putting away for storage.


Servings:  About 15 slices

Chocolate Blueberry Torte ( Gluten Free )

Chocolate Blueberry Torte ( Gluten free )  

Ingredients: 

1 C. Gluten free blend flour 

2 tsp. Baking powder 

3 Tbsp. Premium dry cocoa 

1/2 tsp. Xanthan gum 

6 Eggs, separated 

1 C. Granulated sugar 

1 C. Fresh blueberries 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 9" springform pan. Set aside 

3. Separate egg yolks from egg whites and set the whites aside 

4. In a large mixing bowl beat egg yolks and sugar together until yolks have lightened in colour 

5. Blend flour, B. powder, cocoa and xanthan gum together and add to yolk/sugar mixture and beat on medium speed until light and fluffy. Add blueberries and continue to beat on medium speed until blueberries are well mixed into the batter 

6. Beat egg whites with electric mixer on high speed until stiff but not dry. Fold whipped egg whites into wet mixture and mix until just combined 

7. Pour batter into springform pan and place in oven for 45 to 50 minutes until cake tests done in the centre with a toothpick or cake tester. 

8. Allow to cool before loosening ring from sides of cake.  

9. Cut into wedges when cooled completely 

Makes 8 wedges  

Sausage and Bean Soup with Macaroni Noodles

Sausage and Bean Soup with Macaroni Noodles 

Ingredients:  

4 Bratwurst sausages, cooked and sliced crosswise 

1 Onion, chopped coarsely 

1 C. Carrots, chopped finely 

1 C. Celery, chopped finely 

2 Tbsp. Butter 

1 14 oz can Pinto beans, drained 

1 14 oz can Italian Stewed tomatoes 

4 C. Chicken broth 

2 tsp. Dry ginger 

1 tsp. Salt 

1 tsp. Dry mustard 

Directions:  

1.  Heat 2 Tablespoons butter in a large dutch oven and saute onions until translucent and tender 

2.  Add carrots, celery, pinto beans, chicken broth, Italian stewed tomatoes, salt, mustard and ginger. 

3.  Cook over medium high heat until mixture comes to a boil and continue to cook until all vegetables are tender.   

4.  Add macaroni noodles to soup and simmer for a half hour until soup is nicely thickened . 

5.  Adjust seasoning to your personal taste.  Enjoy 

Servings:   6 to 7  

Tropical Fiesta Pie

Tropical Fiesta Pie 

Ingredients: 

Pie crust

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 

Filling 

4 oz. cream cheese, packaged 

3 Bananas, sliced 

1 C. Fresh pineapple, diced 

1/2 C. Medium shredded coconut 

1 C. Black Mission figs, sliced 

1/2 C. Granulated sugar 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Blend flours and salt together in a small mixing bowl. Add chilled lard to flour and cut with a pastry blender until lard resembles the size of a small pea.

3. Slowly add ice water to flour/lard mixture a tablespoon at a time mixing with a fork to make a dough that holds together well.

4. On a lightly floured surface roll out dough to the size of a 9" circle to fit a pie plate. Trim the edges around the outside and form a fluted edge on the rim of the plate. 

5. Prick holes in the dough with a fork to allow for dough to bake without having bubbles form in the dough during baking time. 

6. Bake until lightly browned and then remove from the oven and allow to cool before adding the filling.

7. In a large mixing bowl combine cream cheese, banana, figs, pineapple, coconut and granulated sugar together. Mix well and spread in the bottom of cooled pie crust. Chill pie in the fridge for several hours until mixture is firmly set.

8.  Pie should be kept in the refrigerator when not being served to preserve and maintain its firmness.

Servings:  8 wedges 

Morning Sunrise Cookies

Morning Sunrise Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1 C. Thompson seedless raisins 

1/2 C. Sliced almonds 

1 C. Rolled oats 

1 C. Dried apple rings, chopped finely 

2 tsp. Maple syrup 

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. In a large mixing bowl combine butter and sugar together to form a smooth paste 

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

6. Mix in raisins, sliced almonds, rolled oats and dried apple into butter/sugar mixture and blend all ingredients well 

7. Stir in dry ingredients and coat everything with flour mixing all ingredients together to form a mixture that comes away from the sides of the bowl.  

8. Take small amounts and place 2 inches apart on parchment paper 

9. Bake in preheated oven for 10 to 12 minutes until cookies are firm and lightly browned 

10. Place on a wire rack to cool completely before storing away in a container for longer storage time.

Servings:   22 Cookies 

Chocolate Wafer Strawberry Delight Cookies

Chocolate Wafer Strawberry Delight Cookies 

Ingredients: 

Chocolate Wafers 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

4 Tbsp. Premium Dry Cocoa 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

Strawberry Filling 

1/2 C. Strawberry jam 

2 Tbsp. Table cream 

2 C. Icing sugar 

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 cocoa together in a small bowl. Set aside 

4. Mix butter and sugars together in a large mixing bowl and mix until they form a smooth paste 

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

6. Mix in the dry ingredients and blend together with the butter, sugar and eggs until mixture is smooth and comes away from the sides of the bowl.  

7. Set dough in the refrigerator for about 1/2 hr to chill and then roll out dough on a lightly floured surface and roll out to a 1/2" thickness and then using a round lid or other cutter cut out round shapes and place them on parchment paper 2" apart.  Bake in preheated oven for 8 to 10 minutes 

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

Recipe makes 48 single chocolate wafers 

Strawberry Filling: 

1/2 C. Strawberry jam 

2 Tbsp.  Light table cream 

2 C. Icing sugar 

Directions: 

1. In a large mixing bowl combine strawberry jam and cream, Mix together and blend both jam and cream together

2. Add icing sugar slowly to jam/cream mixture and dissolve sugar into the cream mixture so it is smooth and easy to spread on the cookies.  

3. With a teaspoon take a small amount and spread on the underside of one wafer and swirl the icing in the centre of the wafer and gently place another wafer on top to form a sandwich cookie. Put in the refrigerator to allow icing to set properly before serving them.

Note:   Recipe for icing may need to be doubled to allow enough icing for one batch of cookies.

Servings:  24 Sandwich Cookies