Dilly Salmon Loaf

Dilly Salmon Loaf 

Ingredients: 

3/4 pound Ground salmon

1 Egg 

1 C. Celery, chopped finely 

3 Slices whole grain bread, torn into bite size pieces

1/2 Onion, chopped coarsely 

1/2 tsp. Salt 

2 tsp. Dill weed 

1//2 tsp. Chilli powder 

1 C. Mayonnaise 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

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

3. Put bread chunks into food processor and pulse three or four times until bread resembles fine crumbs 

4. In a small bowl combine bread crumbs, salt and spices together. Mix all ingredients together. Blend well

5. Mix together ground salmon, egg, celery and onion in a large bowl. Add bread crumb mixture to salmon and mix all ingredients together

6. Stir in mayonnaise and mix well

7. Pat salmon mixture into greased loaf pan and bake in preheated oven for 40 minutes or  until loaf tests done in the middle 

8. Allow loaf to cool before turning out of loaf pan onto a serving plate. 

Servings.  9 slices 

Choco Nut Chip Oatmeal Ginger Cookies

Choco Nut Chip Oatmeal Ginger Cookies 

Ingredients:

2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
2 Tbsp. Dry Ginger
2 Tbsp. Dry Premium cocoa
1 1/2 C. Fine shred coconut
1 C. Chocolate chips
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs, beaten
1/2 C. Light cream
1 tsp. Almond extract


Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda, ginger and cocoa together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix together until sugar dissolves into butter
5. Add beaten eggs to butter/sugar mixture and stir until creamy and smooth
6. Mix coconut, chocolate chips, quick oats, light cream and  almond extract into creamed mixture and blend everything together well
7. Stir in dry ingredients and mix well to make a soft cookie dough
8. Take small amounts of dough and roll into a ball with your  hands and place them 2 inches apart on parchment paper
9. Flatten rounds with a fork and bake for 10 minutes in preheated oven
10. Remove from oven and place on a wire rack to cool completely

Servings:  22 large cookies

Oatmeal Chicken Loaf

Oatmeal Chicken Loaf 

Ingredients: 

1 pound ground chicken meat 

1 Egg 

1/2 Onion chopped 

1 C. Celery, chopped 

2 Slices of whole grain bread, torn into small pieces  

1 6oz can Tomato Paste 

1/2 tsp. Salt 

1 tsp. Dry ginger 

1/2 tsp. Dry mustard 

1/2 tsp. Chilli powder 

1 C. Oat bran 

1 C. Quick oats 

Directions: 

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

2. Preheat oven to 375 degrees Fahrenheit 

3. Chop onion and celery into bite size pieces and place in food processor to mince finely. Place in a small mixing bowl. 

4. Place torn bread pieces into food processor and push the pulse button to make a mixture of fine crumbs 

5. Put bread crumbs with celery/onion mixture and blend together well 

6. Add salt and spices to celery/onion mixture along with tomato paste. 

7. Combine ground chicken with egg in a large mixing bowl, add tomato mixture and mix all ingredients into a fine paste

8. Press fine paste into greased loaf pan and bake for 35 minutes in preheated oven 

9. Remove from oven and loosen from sides and empty onto serving platter. Allow to cool before slicing. 

Servings:  10 slices 

Granola Chocolate Chip Cookies

Granola Chocolate Chip Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1 C. Granulated sugar 

1 C. Quick oats 

2 C. Granola 

1 C. Chocolate chips 

1 C. Coconut, fine shred 

1 tsp. Almond extract 

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 sugar together in a large mixing bowl. Dissolve butter into sugar. 

5.  Add eggs into the mixture and beat with an electric mixer on medium speed until light and creamy 

6.  Stir in the oats, coconut, granola, chocolate chips and almond extract.  Continue to beat ingredients with mixer on medium speed until well combined 

7.  Stir in dry ingredients and mix the flour in thoroughly with all other ingredients to make a soft cookie dough. 

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

9.  Flatten cookie rounds with a fork and bake for 10 to 12 minutes in preheated oven 

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

Servings:   24 Cookies 

Spicy Dinner Muffins

Spicy Dinner Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/4 C. Granulated sugar 

1 tsp. Dry ginger 

1/2 tsp. Chilli powder 

3/4 C. Light cream 

2 Eggs, beaten at room temperature 

1 C. Celery, chopped finely 

1 Bratwurst turkey sausage 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

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

4. In a small bowl beat eggs until light and frothy 

5. Combine cream, beaten eggs and celery/sausage mixture and mix all ingredients well 

6. Add dry ingredients to wet mixture and blend everything together 

7. Put small amounts of batter into greased muffin cups and bake for 20 minutes in preheated oven 

8. Remove from oven when lightly browned on top 

9. Allow to cool before removing from cups to serving plate to cool completely 

Servings:  12 muffins 

Cinnamon Sugarloaf

Cinnamon Sugarloaf 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 Tbsp. Cinnamon 

1 C. Dry Post Grape Nuts cereal 

3/4 C. Light cream 

3 Eggs, beaten 

1 C. Granulated sugar 

1 Tbsp. Maple sugar for topping 

Directions: 

  

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

2. Preheat the oven to 350 degrees Fahrenheit 

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

4. Combine grape nuts cereal and light cream together in a small bowl. Set aside until milk and cereal have combined well 

5.  Mix grape nuts cereal with sugar and beaten eggs. 

6. Add dry ingredients to wet mixture and mix until just combined 

7.  Pour batter into greased loaf pan. Sprinkle maple sugar on top of loaf before putting in the oven  

8. Bake in oven for 50 minutes until loaf tests done in the middle 

9. Remove from the oven and loosen loaf around the edges of the pan before tipping it on the side and putting the loaf on a wire rack to cool completely.  

Servings:  15 slices 

Corny Lemon Cake with Coconut Icing

Corny Lemon Cake with Coconut Icing 

Ingredients: 

Cake 

1 C. All purpose flour 

1 C. Sorghum flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/3 C. Cornmeal 

1 C. Water 

1/4 tsp. Salt 

1/4 C. Butter 

3 Lemons, juice and zest 

4 Egg yolks 

1 C. Granulated sugar 

Icing

1 C. Fine shred coconut 

2 Tbsp. Granulated sugar 

1/2 C. Lemonade 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

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

3. Grate lemon rind into a bowl and ream lemon juice from the lemons. Set aside 

4. Cook cornmeal in boiling salted water stirring constantly until nicely thickened.

5. In a frying pan cook cornmeal and stir with butter until butter melts and cornmeal becomes gelatinous. Set aside 

6. Separate egg yolks from whites and set whites aside for future use in a recipe 

7. In a large mixing bowl beat egg yolks with an electric mixer on medium speed until thick and lemon coloured 

8. Add sugar to yolks and continue to beat with electric mixer on medium speed until thick and creamy 

9. Mix in lemon juice and zest and beat until mixture is runny and smooth 

10. Blend flours, b. powder and b. soda together in a small bowl. Add to wet mixture and mix until just combined. 

11. Pour cake batter into prepared baking dish and bake for 35 minutes in preheated oven 

12. Remove from oven and allow to cool before applying icing to cake 

13. Mix lemonade, coconut and granulated sugar together. Spread over cooled cake 

15 to 20 squares 

Prune Breakfast Muffins

Prune Breakfast Muffins 

Ingredients: 

1 C. All purpose flour 

1 C. Sorghum flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Dried prunes, chopped finely 

1 C. Lemonade 

1 C. Granulated sugar 

2 Eggs, beaten 

1/4 C. Porridge cereal 

1 C. Water 

1/4 tsp. Salt 

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 add porridge to salted boiling water and stir until nicely thickened. Set aside to cool 

5. Beat eggs until light and frothy 

6. Combine lemonade, beaten eggs, sugar, dried prunes and cooled cereal mixture together. Blend well 

7. Stir in dry ingredients and mix until just combined 

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

9. Remove from oven when nicely browned 

Servings:    12 muffins 

Pumpkin Ginger Muffins

Pumpkin Ginger Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Pumpkin puree 

1 C. Light cream 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together. Set aside 

4. In a small bowl beat eggs until light and frothy.  

5. Combine cream, beaten eggs, sugar and pumpkin puree; Stir with a wire whisk to make creamy and smooth 

6. Add dry ingredients to wet mixture and mix until just combined. Pour muffin batter into greased muffin cups filling 2/3 full and bake in preheated oven for 20 minutes until light brown 

7. Remove from oven and allow to cool before removing from pan and place on a serving plate 

Servings:   12 muffins