Chocolate Sponge Cake Muffins

Chocolate Sponge Cake Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

4 Eggs 

1 C. Granulated sugar 

1 C. Coconut, fine shred 

1 C. Quick oats 

1 C. Chocolate milk
Chocolate chips for sprinkling on top of muffins 

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. Set aside 

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

5. Add sugar, chocolate milk, coconut and quick oats to egg mixture and beat with an electric mixer on medium speed until light and creamy 

6. Mix in dry ingredients and continue to beat on medium speed taking a spatula to get all the flour mixed into the batter and no lumps remain with batter light and smooth. 

7. Pour small amounts of batter into muffin cups filling   2/3 full and bake for 20 minutes in preheated oven. Sprinkle chocolate chips on top of muffins before setting them in the oven for baking

8. Remove from oven and allow to cool before removing muffins from pan to a serving plate. Serve with a pat of butter.  

Servings:  12 muffins 

Savoury Chicken Loaf

Savoury Chicken Loaf 

Ingredients: 

1 pound ground chicken breast meat 

1 Egg 

1 Onion, chopped coarsely 

1 C. Celery, chopped 

1/2 C. Sunflower  seeds 

3 Slices whole grain bread, crumbled 

1/2 C. Quick oats 

2 tsp. Dry ginger 

1/2 tsp. Salt 

1 tsp. Dry mustard 

1/2 C. Monterrey Jack or Cheddar cheese, grated 

2 to 3 Tbsp. Tomato ketchup 

Directions:  

1. Preheat oven to 375 degrees Fahrenheit 

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

3. Wash celery under cold running water and chop into small pieces on a cutting board. Set aside 

4. Peel onion and chop into small chunks on the cutting board. 

5.  In a food processor place onion chunks into bowl and pulse until onion is minced. Repeat procedure for celery and bread crumbs 

6. Place onion, celery and sunflower seeds  in a small bowl. Mix together well.  Set aside 

7. Put bread crumbs into a separate bowl and add mustard, ginger, oats and salt. Blend well 

8. Combine ground chicken meat and egg together in a large bowl. Add celery and onion to meat mixture and mix together adding the dry ingredients and mix thoroughly until well combined 

9. Press mixture into loaf pan sealing around the edges and then sprinkle grated cheese on top and dot with ketchup on the surface of the loaf

10. Bake in preheated oven for 35 minutes until lightly browned on top and cheese is melted 

11. Remove from oven and place on counter to cool. Loosen around the edges and gently tip loaf pan over and allow loaf to come out of loaf pan. Slice loaf and place slices in freezer for longer storage when loaf has cooled. 

Servings:  9 Slices

Hemp Heart Granola Chocolate Chip Cookies

Hemp Heart Granola Chocolate Chip Cookies 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

2 tsp. Dry ginger 

1/2 C. Hemp hearts 

1/2 C. Chocolate chips 

1 C. Pumpkin Granola 

1/2 C. Graham wafer crumbs 

1 C. Quick oats 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs, beaten 

1 tsp. Almond extract 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine butter and sugar together. Break down the butter with a large spoon and smooth out to dissolve into the sugar to make a smooth paste. 

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

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

6. Continue mixing on medium speed while adding hemp hearts, granola, chocolate chips  and graham wafer crumbs to the mixture. 

7. Measure out 1 cup of all purpose flour and add b. powder and ginger to the flour. Blend well. 

8. Stir in flour and almond extract evenly distributing the flour and chips throughout the dough. 

9. With a teaspoon take small amounts of dough and place on parchment paper 2 inches apart.  

10. Bake in preheated oven for 10 minutes until lightly browned 

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

Servings:   24 cookies 

Please feel free to leave your comments on this recipe when you have tried this one.  Happy Baking. 

Cranberry Maple Crunch Cookies

Cranberry Maple Crunch Cookies 

Ingredients: 

2 C. Whole grain Maple Crunch Cereal ( or your favourite whole grain dry cereal) 

2 C. Large marshmallows 

1 C. Vanilla yogurt 

1/4 C. Butter 

2 Eggs, beaten 

1 C. Dried cranberries 

1 C. Coconut, Fine shred 

1/2 C. Chocolate chips 

1/2 C. Sunflower seeds 

1 C. Sorghum flour 

1 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine cereal, dried cranberries, coconut, sunflower seeds and chocolate chips together. Blend well 

4. In a large saucepan over medium heat combine marshmallows and yogurt together. Stir constantly until marshmallows are melted. Add butter to marshmallow mixture and stir in marshmallow mixture to melt butter and dissolve into the marshmallows and yogurt. Allow mixture to cool.  

5. When marshmallow mixture has cooled stir marshmallows into cereal mixture and combine well.

6. Beat eggs in a small bowl until light and frothy. Add beaten eggs to cereal mixture and mix into other ingredients 

7. Blend flour, b. powder and b. soda together in a small bowl. Add slowly to cereal mixture and blend all ingredients together. Mixture will be very sticky. 

8. Take small amounts of dough with your hands and shape into balls placing them 2 inches apart on parchment paper. Flatten rounds with a fork. 

9. Bake in preheated oven for 8 minutes until lightly browned 

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

Servings:  24 cookies

Broccoli and Salmon Quiche

Broccoli and Salmon Quiche 

Ingredients: 

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: 

1 1/2 C. Broccoli florets

1 C. Cheddar cheese, grated 

1 1/2 Onions, chopped coarsely, cooked  

2 Tbsp. Butter 

1 Wild Sockeye salmon steak , cooked and filleted 

1 C. Light cream 

4 Eggs 

1 C. All purpose flour 

1/2 tsp. Chilli powder 

1/2 tsp. Dry ginger 

1 tsp. Baking powder 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. In a medium size mixing bowl blend flour and salt together. Add chilled lard to the flour and cut lard with a pastry blender until the size of a small pea 

3. Slowly stir in ice water with a fork a tablespoon at a time until mixture comes away from the sides of the bowl and forms a round ball 

4. Roll out pastry on a lightly floured surface to a 9" circle that is about 1/2" thick 

5. Place dough into pie plate and trim off excess edges and flute the pie crust with with your thumb and forefinger. Set aside 

6. Rinse broccoli under cold running water and chop broccoli separating florets from the main stem. Discard stems. 

7. In a small saucepan over medium heat cook broccoli florets in lightly salted water just until tender. Set aside  

8. Chop onions coarsely and cook in a frying pan with 2 Tablespoons of butter until onions are translucent 

9. Cook salmon steak in the remaining butter from onions and cook until salmon steak is opaque in colour. Fillet steak and put aside 

10. Grate cheese onto a plate and spread on the bottom of the pie crust covering the entire bottom 

11. Assemble cooked onion over the grated cheese and spread evenly over the surface of crust 

12. Place fillet of salmon over the onion and cover the entire surface 

13. Take broccoli florets and place around the edges of pie crust making an outside circle and then make one circle inside with a floret in the middle 

14. In a large mixing bowl combine light cream and eggs together. Stir with a wire whisk until light and frothy 

15. Measure out flour, spices and b. powder into a small bowl. Blend together well. Add dry ingredients to wet mixture and continue to stir with a wire whisk until flour is mixed and batter is not lumpy. Pour batter over pie crust and place in preheated oven for approximately 45 minutes until crust is lightly browned 

16. Remove from  oven and cut into wedges when cooled 

Servings  8 wedges 

Oaty Graham Sandwich Cookies

Oaty Graham Sandwich Cookies 

Ingredients: 

Wafers
1 C. All purpose flour 

1 C. Whole wheat pastry flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Dry ginger
1 C. Graham wafer crumbs
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs
1 tsp. Almond extract


Filling
1 C. Dried prunes
1/2 C. Granulated sugar
Juice of 1 Lemon
1/4 C. Sliced almonds


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 spices together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix until butter  forms a frosting consistency
5. Add eggs and beat with an electric mixer on medium speed  until mixture is light and creamy
6. Continue to beat on medium speed and mix in graham cracker crumbs, oats and almond extract
7. Slowly add the dry ingredients to the wet mixture and knead the flour into the dough to make a smooth cookie dough with your hands
8. Chill dough in the refrigerator for 1/2 hour to allow the dough to firm up for rolling out
9. On a lightly floured surface roll out the dough to a 1/2 inch thickness and using a small round lid or cookie cutter cut out rounds from the pastry and place on parchment paper 2 inches apart
10. Bake in preheated oven for 8 minutes until lightly browned
11. Remove from oven and place on a wire rack to cool completely before applying the filling
12. To prepare the filling place dried prunes in a food processor or blender and pulse on medium until prunes are finely pureed
13. In a medium sized bowl mix prune puree with lemon juice, sugar and sliced almonds. Blend all ingredients together and form a smooth paste of spreadable consistency.
14. Spread filling on the underside of one cookie and press together with the underside of another cookie
15. Filling will be enough for 21 cookies

Servings:   54 Single wafers = approximately 25 sandwich cookies

Chicken and Veggie Loaf

Chicken and Veggie Loaf 

Ingredients: 

1 pound Lean ground chicken breast meat 

2 Eggs 

1 C. Celery, chopped 

1 Small onion, chopped 

1 Small Rutabaga,  cooked and pureed 

3 Slices whole grain bread, torn into bite sized pieces 

1 tsp. Dry ginger 

1 tsp. Dry mustard 

1/2 tsp. Salt 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

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

3. Peel rutabaga with a paring knife cutting away the outer skin.  Dice into cubes and rinse under cold running water. In a small saucepan over medium heat cook rutabaga in boiling salted water for 5 to 10 minutes until nice and tender. 

4. Mash and puree rutabaga with a potato masher. Set aside 

5. Chop onion and celery into small cubes.  Toss onion cubes into food processor and pulse several times until onion is finely minced.  Repeat for celery and put together in a large bowl with ground chicken and eggs. 

6. Tear bread slices into the food processor and pulse until bread is at fine crumb stage. 

7. Add spices and salt to bread crumbs and mix well together 

8. Add bread crumb mixture to ground chicken and mix all ingredients together well. 

9. Pat chicken mixture into greased loaf pan and bake for 35 minutes or until loaf tests done in the middle.

10.  Allow to cool and then loosen around the edges and invert onto serving plate. 

Servings:  9 thick slices 

Blueberry Ginger Muffins

Blueberry Ginger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon  

1 C. Light cream 

2 Eggs, beaten 

1 C. Fresh blueberries 

2 Tbsp. Fresh ginger, chopped finely 

1 C. Quick oats 

1 C. Granulated sugar 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Mince fresh ginger on a grater into a small bowl. Set aside 

4. Blend flour, b. powder, b. soda and cinnamon together. Blend well 

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

6. Mix together cream, sugar, blueberries, eggs and ginger with an electric mixer on medium speed  scraping sides of bowl to make a smooth silky batter 

7. Stir in the dry ingredients mixing the flour into the batter mixing just until dry ingredients are incorporated into the batter. 

8. Pour batter into greased muffin cups and bake for 20 minutes in preheated oven 

9. Remove from oven and place on serving plate when cooled 

Servings:  12 muffins 

Chocolate Banana Cake

Chocolate Banana Cake 

Ingredients: 

Cake 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Quick oats 

3 small bananas, mashed and pureed 

1 C. Milk chocolate, chopped into small chunks 

1/2 C. Light cream 

1 C. Granulated sugar 

3 Eggs, beaten 

Icing

1/2 C. Milk chocolate 

2 C. Icing sugar 

3 Tbsp. Chocolate milk

1/2 C. Butter 

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

4. Slice bananas into a bowl and then mash them with a spoon to a fine puree

5. In a small saucepan melt chocolate with milk over low heat. Stir until chocolate is completely melted. Allow to cool. 

6. Mix cooled chocolate with banana puree. Beat eggs until light and frothy.  Add them to banana/chocolate mixture and beat with an electric mixer until banana is blended well with chocolate and eggs 

7. Mix in oats and dry ingredients beating with mixer on medium speed until mixture is smooth and glossy 

8. Pour batter into greased and floured pan smoothing out to the edges. 

9. Bake in preheated oven for 35 to 40 minutes or until cake tests done with a toothpick inserted in the middle of cake. 

10. To prepare icing melt chocolate in a small saucepan over low heat. Allow to cool 

11. While waiting for chocolate to cool mix icing sugar and butter together. Mix together to form a smooth paste making butter smooth and spreadable 

12. Add chocolate milk to butter/sugar mixture and whip till no specks of butter remain in icing. Add melted chocolate to mixture and mix well.  Spread mixture on cooled cake