Rhubarb Crisp

Rhubarb Crisp 

Ingredients: 

6 C. Fresh rhubarb, diced 

1 to 1 1/2 C. Granulated sugar, depending on tartness of rhubarb 

1 C. All purpose flour 

2 tsp. Dry ginger 

1 tsp. Cinnamon 

1/4 C. Butter 

1/2 C. Brown sugar 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Wash and rinse rhubarb under cold running water, chop off ends and dice into 1/2" squares 

3. Assemble diced rhubarb in the bottom of a 1 1/2 qt casserole dish 

4. Sprinkle granulated sugar over top of rhubarb and mix into the rhubarb with a spoon and dissolve into rhubarb

5. Combine flour, brown sugar, butter and spices together in a large bowl. Cut butter with a pastry blender until butter is the size of a small pea.  

6. Sprinkle flour mixture over top of rhubarb and bake in preheated oven for 30 minutes until crust is lightly browned on top and mixture is bubbly.  

7. Remove from oven and allow to cool before cutting into crust 

8. Serve with a dollop of whipped cream on top of crust 

Servings:   7 portions 

Breakfast Quiche

Breakfast Quiche 

Ingredients: 

Pie crust 

1 C. All purpose flour 

1/2  C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

8 Tbsp. Ice water 

Filling 

1 1/2 Onions, chopped finely 

1 C. Celery, chopped finely 

2 Tbsp. Butter 

1 tsp. Dry ginger 

1 C. Bacon, cooked and diced, approximately half a packet 

1 C. Cheddar cheese, grated 

1 C. Light cream 

5 Eggs, beaten 

1/2 C. All purpose flour 

1 tsp. Baking powder 

Directions: 

1. Preheat oven to 400 degrees Fahrenheit 

2. In a small mixing bowl combine flour, salt and chilled lard together.  Cut lard into mixture with a pastry blender until the size of a small pea 

3. Slowly add ice water to flour mixture stirring with a fork until mixture comes together to form a smooth ball that comes away from the sides of the bowl 

4. On a lightly floured surface roll out pastry to fit a 9" pie plate. Trim around the edges to cut off the excess and set aside 

5. On the bottom of the pie plate sprinkle diced bacon to cover the pie crust completely 

6. Sprinkle grated cheese over top of bacon and cover the entire surface with cheese 

7. In a frying pan saute onions and celery together with butter until onions are translucent and tender. Add ginger and stir until dissolved into the onion/celery mixture  

8. Remove frying pan from heat and allow to cool before placing onions and celery over top of grated cheese 

9. Beat eggs together in a small bowl until light and frothy 

10. Blend flour and b. powder together in a small bowl

11. Combine cream, beaten eggs and flour mixture together. Stir with a wire whisk until smooth and light 

12. Pour egg mixture over onions and celery in pie plate. Bake in preheated oven for 30 to 35 minutes 

13. Remove from oven when lightly browned and tests done in the middle 

Servings:  8 wedges  

Cornmeal Muffins

Cornmeal Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Cornmeal 

1 C. Water 

1/2 tsp. Salt 

2 Eggs, beaten 

1 C. Lemonade 

1/2 C. Coconut cream 

1/2 C. Oat bran 

1 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 and b. soda together in a small bowl. Set aside 

4.  In a small saucepan over medium heat  cook cornmeal in boiling salted water until nicely thickened. Set aside 

5.  Add lemonade to cooled cornmeal and stir to dissolve into the cornmeal 

6.  In a large mixing bowl combine coconut cream and beaten eggs, stir together until light and frothy 

7.  Add oat bran, sugar and cornmeal to egg mixture and stir with a wire whisk until well combined 

8.  Slowly stir in dry ingredients and mix until just combined 

9.  Pour muffin batter into prepared muffin cups and bake for 20 minutes 

10.  Remove from oven when lightly browned and allow to cool before placing on a serving platter 

Servings:   12 muffins 

Time For Dinner Cake

Time For Dinner Cake 

Ingredients: 

2 C. All purpose flour 

3 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon 

1 tsp. Dry ginger 

1/2 C. Tomato ketchup 

1 C. Carrots, grated 

1 14 oz tin Pinto beans, cooked and drained 

2 Tbsp. Molasses
3 Eggs, beaten 

1 C. Brown sugar 

1 C. Milk 

1/2 C. Oat bran 

1/2 C. Grated cheddar cheese

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2.  Grease and flour a 13" by 9" by 2" baking pan.  Set aside 

3.  Blend flour, b. powder, b. soda, cinnamon and ginger together in a small bowl.  

4.  In a medium saucepan heat pinto beans over medium heat and cook until heated through 

5.  Drain the liquid from beans and then mash with a potato masher to make a fine puree. Stir in the molasses and mix together well.  Set aside to cool.

6.  In a large mixing bowl combine milk and beaten eggs together.  Stir until light and frothy.

7.  Add bean puree, brown sugar, carrots, tomato ketchup and oat bran. Mix all ingredients together well. 

8.  Slowly add dry ingredients to the wet mixture and beat on medium speed with an electric mixer just until combined 

9.  Pour batter into greased baking pan and smooth out. Sprinkle grated cheese on top and bake for 30 minutes in preheated oven.

10.  Remove from oven when cheese haas nicely melted on top and cake is done in the middle 

Servings:   15 squares

Cereal Box Muffins

Cereal Box Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

5 Shredded Wheat Biscuits 

1/2 C. Light cream 

1 C. Grated carrots 

1 C. Granulated sugar 

1 C. Fine shredded coconut 

2 Eggs, beaten 

2 Tbsp. Fresh ginger, grated 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Assemble shredded wheat biscuits in a small bowl. Pour boiling water over them and then drain the water away from the biscuits.

4. In a large bowl combine light cream and biscuits together and stir until biscuits are well mixed.

5. Add sugar, grated carrots, coconut and beaten eggs to shredded wheat mixture and mix all ingredients together 

6. Blend flour, b. powder and b. soda together in a small bowl. Add to shredded wheat mixture and stir  until just combined 

7. Pour muffin batter into cups filling 2/3 full and bake for 20 minutes or until lightly browned 

8. Remove from oven and allow to cool before removing from pan and placing on a serving plate 

Servings:   12 muffins 

Smoothie Breakfast Muffins

Smoothie Breakfast Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Quick oats 

1 C. Water 

1/4 tsp. Salt 

1 C. Frozen packaged cranberries, thawed  

1 C. Frozen packaged blueberries, thawed  

3 Tbsp. Granulated sugar 

1 C. Lemonade 

2 Eggs, beaten 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

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

4. In a small saucepan cook oatmeal in salted water until thickened. Set aside 

5. Combine cranberries, blueberries, lemonade and granulated sugar together in a blender. Blend ingredients until liquified and smooth 

6. In a large bowl combine oatmeal and 1 cup of  fruit puree together with 1 cup of granulated sugar and beaten eggs. Mix all ingredients together and blend well to make a nice smooth batter. 

7. Stir in dry ingredients into wet mixture and mix together until just combined 

8. Pour batter into greased muffin cups 2/3 full and bake in preheated oven for 20 minutes until lightly browned 

9. Remove from oven and allow to cool before removing to a serving plate 

Servings:  12 muffins 

Coconut Ginger Oatmeal Raisin Cookies

Coconut Ginger 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 C. Fine shred coconut  

3 Tbsp. Fresh ginger, finely chopped or grated 

Juice of 1 lemon 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a small bowl blend flour, b. powder and b. soda together. Set aside 

4. Mix butter and sugar together in a large bowl. Beat eggs until frothy and light 

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

6. Chop fresh ginger finely and then add lemon juice to ginger in a small bowl. 

7. Add lemon/ginger, oats, coconut and raisins to butter/sugar mixture and mix all ingredients well. 

8. Mix in the dry ingredients and blend everything together to make a soft cookie dough 

9. Take small amounts of dough and place 2 inches apart on parchment paper 

10. Bake for 10 minutes in preheated oven or until cookies turn light brown

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

Servings:  2 dozen cookies 

Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 8 oz block of Philadelphia brand cream cheese, softened (any variety of cream cheese will do) 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Fresh blueberries 

1/2 C. Table cream or half and half 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small bowl blend flour, b. powder and b. soda together and combine well.  Put aside 

4. Blend the softened cream cheese and sugar together in a large bowl until cheese is smooth and spreadable 

5. Add beaten eggs, table cream and blueberries to the cream cheese/sugar mixture and beat with an electric mixer on medium speed until light and creamy 

6.  Mix in the dry ingredients and beat for 5 minutes on medium speed until batter is mixed well. 

7.  Pour batter into prepared muffin cups and bake for 20 minutes or until lightly browned 

8. Remove from oven and allow to col for 5 minutes before removing from pan 

 Servings:   12 muffins