Pumpkin Pie Muffins with Chocolate Chips

Pumpkin Pie  Muffins with Chocolate Chips 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder  

1/2 tsp. Baking soda

1 tsp. Dry ginger 

1/2 tsp. Cinnamon

1 1/2 C. Pumpkin puree

2 Eggs, lightly beaten 

1 C. Evaporated milk

1/2 C. Granulated sugar  

1 C. Chocolate chips  

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3. In a large bowl mix together  pumpkin puree,lightly beaten eggs, sugar and evaporated milk and combine together well until smooth  and creamy.

4. Add chocolate chips and distribute evenly throughout the batter 

5.  In a small bowl blend flour, b. powder, b.soda, ginger and cinnamon together.

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

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

8. Remove from the oven and allow 5 minutes to cool before removing from cups 

9. Place on a serving plate

Chocolate Chip Almond Cookies

Chocolate Chip Almond Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1/2 C. Liquid honey 

2 Eggs, beaten

1 C. Quick oats 

1/2 C. Sliced almonds 

1 C. Chocolate chips 

1 Tbsp. Plain yogurt 

2 - 3 Tbsp All purpose flour (to keep dough from being to dry)

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Measure out flour,  b. powder and b. soda into a medium sized bowl. Blend well. Set aside 

4.  In a large bowl combine softened butter and honey together. Mix into a creamy paste 

5.  Beat eggs in a small bowl until light and frothy 

6.  Add beaten eggs to creamed mixture and blend all ingredients together.

7.  Stir in oats, almonds and chocolate chips each separately, mixing well after each addition.

8.  Mix in dry ingredients and allow flour to be incorporated into cookie dough to form a solid mass.

9.  To avoid dry cookie dough mix in 1 Tbsp. yogurt and 4 Tbsp. of all purpose flour to bring all dry dough together.

10.  Take small amounts of dough with your hand and place 2" apart on parchment paper 

11.  Flatten dough mounds with a fork and bake in preheated oven for 12 minutes until lightly browned on top. 

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

Servings:   18 cookies 

Chocolate Bean Muffins

Chocolate Bean Muffins 

Ingredients: 

1 C. Plain yogurt 

2 Eggs, beaten

1/2 C. Fancy molasses 

1 C. Premium Dry chocolate, chopped into pieces 

1 Tbsp. Granulated sugar 

1 14 oz can Pinto Beans

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

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

4.  Combine beaten eggs with yogurt in a large bowl and mix well with a wire whisk.

5.  In a saucepan melt sugar and chocolate over medium heat stirring constantly to avoid scorching. 

6. Heat Pinto beans in a separate saucepan over medium heat until heated through.

7. Drain beans and allow to cool before adding to egg/yogurt mixture.

8. Add melted chocolate along with beans and stir ingredients all together to make a smooth batter 

9. Blend flour, b. powder and b. soda together in a small bowl and slowly add to wet ingredients to make a nice thick batter 

10. Take small amounts of batter and fill muffin cups 2/3 full. Bake in preheated oven for 20 minutes.

11. Remove from oven and allow to cool before removing from muffin pan. Set on a serving  plate.

Servings:  12 muffins 

Refried Bean and Leafy Green Lasagna

Refried Bean and Leafy Green Lasagna 

Ingredients: 

1 14 oz can Refried Beans 

1 26 oz Jar of your favourite tomato sauce 

1 Large bunch Fresh spinach,  (chopped coarsely) about 4 to 6 cups M

12 Lasagna noodles 

2 1/2 C.  Cottage cheese 

2 C. Mozzarella cheese, grated 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Cook lasagna noodles according to package directions Set aside to cool.

3.  Wash spinach under cold running water and rinse thoroughly. Remove stems and chop leaves coarsely into small pieces.

4.  Mix refried beans and tomato sauce together. Place in a frying pan over medium heat stir until heated through. Set aside. 

5.  In a 13" by 9" by 2" glass baking dish spread 1/3 of bean mixture over bottom of pan. Place 3 lasagna noodles over top of sauce and spread 1/3 of cottage cheese/spinach mixture on the next layer of noodles. Repeat the first two steps ending up sauce to cover noodles and sprinkle grated mozzarella cheese over all the sauce. 

6.  Bake in preheated oven for 30 to 35 minutes until cheese is nice and bubbly. 

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

Servings:   12 squares

Double Chocolate Oatmeal Granola Cookies

Double Chocolate Oatmeal Granola Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. B. powder 

1/2 C. Butter (softened) 

1/2 C. Liquid Honey 

2 Eggs 

1 C. Shredded coconut (fine) 

1 C. Quick Oats 

2 C. Hemp Granola 

2 C. All purpose flour 

1 C. Chocolate Chips 

1/4 C. Premium Dry cocoa 

1/4 C. Plain yogurt 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

3.  In a large bowl combine softened butter and honey together. With an electric mixer on medium speed beat until butter is light and creamy. Add eggs to mixture and continue to beat on medium speed until mixture is creamy and smooth.

4.  Mix in coconut, quick oats, granola and chocolate chips scraping down the sides of the bowl to bring everything together and form a solid mass. 

5.  Blend flour and b. powder together. Add dry ingredients slowly to cookie dough making sure that flour is thoroughly mixed into dough. 

6.  In a small bowl make an icing with yogurt and cocoa. Add to dough and bring all ingredients and form into a large ball.

7.  Take small amounts with your hands and form into small balls and place each one on parchment paper and flatten with a fork. 

8.  Bake in preheated oven for 8 to 10 minutes until lightly browned 

9.  Place on a wire rack to cool completely 

Servings:  25 Cookies

 

Spiced Turkey Loaf with Cheese Topping

Spiced Turkey Loaf with Cheese Topping 

Ingredients: 

3/4 lb Ground turkey meat 

3 Cloves of garlic,  minced

1 C. Celery, chopped and diced finely 

1/2 medium onion, chopped finely

1 Egg

1 6 oz tin Tomato paste

1/2 tsp. Cayenne powder 

1 tsp. Dry ginger 

1/2 tsp. Dry mustard 

2 Slices whole grain bread, crumbled 

1 tsp. Chilli powder 

1/2 tsp. Salt 

1/2 C.  Cheddar cheese, grated

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

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

3.  Mix ground turkey, minced garlic, chopped celery and egg together in a large bowl with a large spoon until mixture forms together

4.  Place bread crumbs in a food processor and pulse until a fine consistency is reached.

5.  Add spices and seasoning to bread crumbs and blend well. 

6.  Pat mixture into loaf pan and press down to make edges firm. 

7.  Place in preheated oven for 35 to 40 minutes or until loaf tests done. 

8.  Put on a wire rack to cool before taking out of the pan. 

Servings:   10 Slices 

Blueberry Pancakes

Blueberry Pancakes 

Ingredients: 

1 C. Plain yogurt 

2 Eggs 

1 C. Fresh or Frozen blueberries, thawed 

1/4 C. Pineapple juice

1 C. All purpose flour 

1 tsp. Baking powder 

1 tsp. Baking soda 

Directions: 

1.  In a large bowl combine yogurt, eggs and blueberries together. With a wire whisk mix well. 

2.  Blend flour, B. powder and B. soda together in a small bowl. 

3.  Add dry ingredients to wet mixture and combine well. 

4.  Lightly coat a frying pan with butter over medium heat and then pour a small amount of batter into the frying pan making a rounding motion to make a circle. Wait until bubbles appear on the surface of pancake and cook on both sides until done. 

Servings:   7 Pancakes 

Chilli Burger II

Chilli Burger II 

Ingredients: 

2 Tbsp. Canola oil 

3/4 lb Ground turkey meat 

1 Egg 

2 Red Chilli peppers, diced finely 

1 14 oz can Chilli Beans, drained 

4 to 5 Slices whole grain bread, crumbled 

1 Tbsp. Chilli powder 

1/2 tsp. Cayenne powder 

1 tsp. Ginger 

1/2 tsp. Salt 

Directions:

1.  In a large bowl combine ground turkey meat, egg, diced chilli peppers and drained chilli beans. Mix ingredients together well. 

2.  In a food processor place crumbled bread crumbs in unit and pulse until bread is finely minced 

3.  In a separate bowl place bread crumbs, chilli powder, cayenne powder, ginger and salt, Blend ingredients well and add to ground turkey mixture. Mix all ingredients together  well and form into patties. 

4.  In a frying pan over medium heat spread 2 Tbsp. Canola oil on the surface of frying pan and place burgers in frying pan and cook until juices run clear and burgers test done on the inside. 

5.  Place burgers on a serving plate and serve with a bun and condiments. 

Servings:   6 large burgers 

Chilli Burger I

Chilli Burger  I

Ingredients: 

1 lb ground chicken meat 

1 Jalapeno pepper, diced finely 

1 Egg 

1 can of Tomato  paste 

4 Slices of Whole grain bread, crumbled 

2 Tbsp. Chilli powder 

1 tsp. Dry ginger 

Directions: 

1.  In a large mixing bowl combine ground chicken meat, onion egg and tomato paste.

2.  Mix together well blending the chicken with tomato paste, chopped onion  and egg.

3.  Place crumbled bread pieces into a food processor and pulse until bread is fine consistency.

4.  Add chilli powder and ginger to bread crumbs.  Combine well and stir into ground meat mixture

5.   Shape meat mixture into firm patties and place in frying pan for 5 to 10 minutes until lightly browned on both sides. 

6.  Serve on a plate with your favourite hamburger buns and condiments.

Serving:   8 Burgers 

Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables 

Ingredients:

1 pkg.  Chicken Thighs 

2 Tbsp. Canola oil 

1 Head of Cauliflower, broken into florets 

2 Large Potatoes, peeled and sliced crosswise into thin slices 

1 1/2 C. Cheddar Cheese, grated 

1 1/2 C. Milk 

1/4 C. Butter 

4 Tbsp. All purpose flour 

1 Egg 

1/2 C. Dry Cream of Wheat Cereal 

1/3 C. Cornmeal 

1/2 tsp. Dry Ginger 

1/2 tsp. Dry Turmeric 

Directions: 

1.  In a medium size bowl combine cream of wheat, cornmeal and spices together. Blend well.

2.  Break egg into a separate bowl and beat slightly. 

3.  Put cereal and spices into a ziplock bag. Take one piece of chicken and coat with egg wash and then put into ziplock bag and shake well to coat chicken piece. Repeat procedure until all pieces area coated. 

4.  In a large frying pan brown pieces of chicken until an inside temperature of 160 F has been reached inside. Set on a plate to cool.

5.  In a medium saucepan fill bottom of pot with a small amount of water and place steamer basket into the inside of pot and cook cauliflower florets until just tender. 

6.  While florets are steaming slice potatoes and place in frying pan with reserved oil from chicken pieces. 

7.  Over medium heat fry potato slices until a nice light brown colour on the bottom and they are cooked to a tender stage. 

8.  In a 2 1/2 qt. casserole dish place florets around the inside edge of the casserole. Place fried potatoes on the inside of the circle. 

9.  In a large saucepan melt butter and add flour to make a roux with milk that is added slowly to make a sauce with a thickened consistency. Add 1 cup of grated cheese to roux and save the rest for the top of casserole. 

10.  When sauce has reached desired consistency pour over vegetables in casserole dish and spread evenly over all vegetables coating them well. 

11.  Place chicken thighs on top of vegetables and sprinkle remaining cheese over top of chicken.

12.  Preheat oven to 375 degrees Fahrenheit and place casserole in the oven for 35 minutes until chicken is browned and cheese is nicely melted over top of chicken  

Yam Pie

Yam Pie 

Ingredients:

Pie filling: 

1  large yam, steamed and quartered, skins removed 

1 C. Granulated sugar 

2 Eggs, lightly beaten 

1 1/2 C. Evaporated milk 

1 tsp. Dry ginger 

1/4 tsp. Cloves 

Pie Crust: 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Chilled lard ( 15 min in freezer ) 

10 Tbsp. Ice water 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2. In a large saucepan filled with 1 to 2" of cold water in the bottom of the pot place a steamer  basket inside and put the quarters of yams cut side down over medium heat until tender. Remove from heat and set aside.  

3. Measure out 1 1/2 C of steamed yam and mix with granulated sugar in a large mixing bowl. Add lightly beaten eggs, milk and spices together and stir until mixture is smooth and free of lumps.  

4. To make pie crust combine flour, salt and chilled lard together. Cut lard with a pastry blender until the size of a small pea. With a fork stir in ice water in small amounts until mixture comes together into a small ball that stays together.  

5. On a lightly floured surface roll out dough to 9" round and place in a pie plate.

6. Pour filling into prepared pie crust and bake for 50 minutes or until pie tests done in the middle. 

Servings:   8 wedges

Best Red Lentil Soup

Best Red Lentil Soup 

Ingredients: 

1 C. Red Lentils 

3 C.  Cold water 

3 Medium carrots, chopped and sliced 

4 Celery stalks, chopped finely 

1 tsp. Salt
1 6 oz can Tomato paste 

Directions: 

1.  Rinse lentils under cold running water and place in a medium saucepan with a tsp. of salt and  3 cups cold water.

2.  Slowly over medium heat bring lentils to a boil. Add chopped celery and carrots to lentil mixture and continue to cook until vegetables are tender.

3.  Add can of tomato paste to soup and stir all of the paste into soup and allow soup to simmer until ready to serve.

Servings   6 medium bowls 

Oatmeal Berry Burst Muffins

Oatmeal Berry Burst Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 Eggs, beaten 

1 1/4 C. Plain yogurt 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1 C. Quick oats 

1 C. Frozen cranberries, thawed, sliced in half 

1 C. Frozen blueberries, thawed 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  On a cutting board chop cranberries and set aside 

4.  Blend flour, b. powder and b. soda together in a small bowl. Set aside
5.  In a separate bowl beat eggs until light and frothy  

6.  Mix together yogurt, beaten eggs and sugar with a wire whisk until light and creamy 

7.  Add oats and berries to mixture and continue to mix ingredients well until no lumps remain in the batter 

8.  Slowly stir in dry ingredients to batter making sure flour is evenly distributed throughout the batter and it is smooth and free of lumps.
9.  Put small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until light brown on top
10. Allow muffins to cool before removing from pan and set on a serving plate  

Servings:  12 muffins 

3 Bean Chilli

3 Bean Chilli 

Ingredients:

2 Hot Italian sausages, cooked and sliced 

1 14 oz  can Kidney beans, drained  

1 14 oz can  Chilli beans, drained  

1 14 oz can Pork and beans, drained  

2 Tbsp. Canola oil  

1 sweet Red Pepper, seeded and chopped into small squares 

1 Jalapeno Pepper, seeded and finely chopped 

1 14 oz can Stewed tomatoes, undrained 

Directions: 

1.  In a medium sized stock pot over medium heat sprinkle canola oil on the surface of pot.  Mix together sliced sausages, beans and tomatoes  

2.  Add chopped peppers to bean mixture and heat all ingredients until heated through. 

3.  Simmer for a few minutes and then serve over rice. 

Servings:  5 portions 

Cauliflower Macaroni And Cheese Casserole

                              Cauliflower Macaroni And Cheese Casserole 

Ingredients: 

1 medium head cauliflower 

1 1/2  C. Dry macaroni noodles 

2 C. Cheddar cheese, grated  (Reserve 1 C. grated cheese for topping ) 

4 - 5 Tbsp. All purpose flour 

1/4 - 1/2 C. Butter 

1 - 2 C. Milk 

2 Slices toasted whole grain bread, cubed 

2 Cooked sausages, diced ( your favourite variety ) 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. On a cutting board separate cauliflower into small florets

3. Put cauliflower florets under cold running water and rinse well 

4. In a medium saucepan insert a steamer basket with a small amount of water in the bottom 

5. Steam cauliflower until tender but not to soft. Remove from heat and set aside 

6. In a large saucepan cook macaroni according to package directions. Set aside to cool. 

7.  Over medium heat in a large saucepan combine 4 Tbsp. of flour and 1/4 butter adding more if necessary. Add milk slowly to mixture stirring constantly to avoid scorching.  Add grated cheese to the roux and continue to mix ingredients together until creamy and smooth and the right consistency. 

8. In the bottom of a 2 1/2 qt. casserole dish spread macaroni noodles over the entire surface of casserole dish.

9. Place cauliflower florets over top of macaroni noodles and cover completely 

10. Pour creamy cheese sauce into the casserole dish and mix cheese sauce with cauliflower and macaroni and cream together in casserole dish. 

11. Sprinkle reserved grated cheese on top of casserole along with sausage meat and toasted bread crumbs.  Bake in preheated oven for 35 to 40 minutes until cheese is nicely melted. 

12. Remove from oven and allow to cool before serving time.  

 Servings:  7 portions 

The Great Canadian Quiche

The Great Canadian Quiche 

Ingredients: 

10 strips of lean maple bacon, fried 

1 C.  Cheddar cheese, grated 

1 C.  Pineapple, diced 

1 Onion, chopped 

1 C. Milk 

1 C. All purpose flour 

1 tsp. Baking powder 

4 Eggs

Pie crust: 

1 C.  All purpose flour 

1/2. Whole wheat pastry flour 

1/2. tsp. Salt 

1/2. C. Lard, chilled 

Ice water 

Directions:  

1. Preheat oven to 400 degrees Fahrenheit. 

2. Fry bacon in saute pan until nice and crispy.

3. Remove bacon from frying pan and drain fat from bacon on a paper towel. 

4. Chop onion finely and saute in bacon fat until light and translucent. 

5. Grate cheddar cheese on a plate and set aside. 

6. Chop pineapple into nice small pieces and set aside 

7. To prepare crust blend flours and salt together. 

8. Cut lard in with a pastry cutter until the size of a small pea.

9. Stir dough with a fork and add ice water slowly to the dough until it forms a smooth ball. 

10. Roll dough out on a lightly floured surface to fit a 9" pie plate. Trim around the edges. 

11. Fit dough into pie plate and assemble sauteed onions over the bottom surface of crust. 

12. Sprinkle grated cheese over the top of onions and cover completely. 

13. Spread pineapple over the cheese and sprinkle bacon pieces on the surface to cover everything 

14. In a large mixing bowl combine eggs, milk, flour, b. powder and whisk together until no lumps remain in the batter. 

15. Pour batter over mixture in pie plate making sure that the batter covers the inside of the pie plate. 

16. Bake in preheated oven for 45 minutes until crust is lightly browned on the edges and quiches tests done in the middle.

17. Slice into wedges when cooled 

  Servings:  8 wedges

Upside Down Fruit Cake With Sliced Almond Topping

Upside Down Fruit Cake With Sliced Almond Topping 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1 C. Plain yogurt 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1 C. Quick oats 

2 Blood oranges 

1/2 C Sliced almonds 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

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

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

4. In a large bowl combine yogurt, sugar, oats and beaten eggs together until no lumps remain in the batter and it becomes nice and smooth 

5. Peel and devein oranges and then cut into wedges. Place wedges in the bottom of an 8" square cake pan and cover the entire bottom of pan 

6. Pour cake batter over top of orange wedges and cover wedges completely with cake 

7. Sprinkle almond slices on top of cake batter and bake in oven for 35 minutes or until bubbly around the edges 

8. Place on a wire rack to cool completely before storing away. 

 Servings:  8 squares 

Nuts About Carrot Cake with Lemon Ginger Glaze

Nuts About Carrot Cake With Lemon Ginger Glaze  

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Plain yogurt 

1 C. Granulated sugar 

2 Eggs, beaten 

2 C. Carrots, grated 

1/2 C. Thompson seedless raisins 

1/2 C. Walnuts, chopped finely 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" cake pan 

3. In a small bowl combine flour, b. powder and b. soda together. Blend ingredients well. 

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

5. Combine plain yogurt,  granulated sugar and beaten eggs together in a large bowl. 

6. Stir  all ingredients together with a large whisk and beat until light and creamy 

7. Mix in raisins, chopped walnuts and grated carrots. Mix until all lumps disappear and batter is smooth and light 

8.  Stir in dry ingredients and continue to mix flour in until all lumps disappear in the batter 

9. Pour batter into prepared cake pan and bake for 40 minutes until cake tests done in the middle 

10. To prepare frosting: Using a zester grate a small portion of ginger root into a bowl along with the juice and zest of 1 lemon. Add 3 Tbsp. of granulated sugar to the juice and zest. Spoon mixture over top of cake while still warm.  

Servings:  15 squares 

Cheesy Chicken Loaf

Cheesy Chicken Loaf 

Ingredients: 

1 pound ground chicken breast meat 

1 Egg

1/2 Large onion, chopped 

2 Stalks celery, chopped  

1/2 C. Goat cheese, grated 

5 Slices whole grain bread, crumbled 

1 tsp. Salt 

1 tsp. Dry ginger 

1 tsp. Turmeric 

1 tsp. Dill weed 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

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

3. On a chopping board coarsely chop onion and celery into small pieces. Place into a food processor and mince finely. Set aside  

4. Toss bread crumbs into food processor and pulse several times until mixture is of fine consistency 

5. In a separate bowl combine bread crumbs with spices and salt. Mix together well 

6. Combine ground chicken meat, egg, onion, grated cheese and celery together. Add dry ingredients to mixture and blend all ingredients together 

7. Pack mixture into greased loaf pan and bake for 35 minutes 

8. Remove from oven when lightly browned and begins to bubble around the edges of loaf pan

9. Carefully loosen loaf from edges of pan and place on serving plate to cool before slicing

Servings:  10 Slices 

Lemon and Ginger Cookies

Lemon and Ginger Cookies 

Ingredients: 

3 C. All purpose flour 

2 tsp. Baking powder 

1 Tbsp. Dry ginger 

1/2 C. Butter, softened 

1 C. Granulated sugar 

Juice and zest of 2 Lemons 

2 Eggs 

1/2 C. Red River cereal 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl break down butter into small pieces and cream butter and sugar together to make a thick paste 

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

5. Stir in Red River Cereal and blend all ingredients well 

6. Juice and zest 2 lemons with a reamer. Add juice and zest to cookie dough and mix all ingredients well. 

7. Add dry ingredients to cookie dough and enough to make a smooth dough that can be refrigerated for 20 minutes and then put on a floured surface to roll out and cut small rounds with a cookie cutter or lid and place on parchment paper 2 inches apart 

8. Bake in preheated oven for 10 to 12 minutes until lightly browned on top 

9. Remove from oven and place on wire rack to cool completely

Servings:  42 cookies 

Chocolate Chip and Bran Cookies

Chocolate Chip and Bran 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, beaten 

2 C. Bran Flakes, crushed 

1 C. Coconut, fine shred 

1/2 C. Quick oats 

1 Tbsp. Light cream, (for stabilizing dough) 

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. 

4. Combine softened butte and sugars together in a large bowl and mix together to form a smooth paste

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

6.  Continue mixing dough while adding crushed bran flakes, coconut and oats to mixture and blend all ingredients thoroughly 

7. Stir in dry ingredients slowly making sure to incorporate all the flour into the  dough. 

8. Add light cream to help dough stay together better when forming the cookies 

9. Take small amounts of dough and roll into a ball then place on cookie sheet 2 inches apart 

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

11. Place on wire rack to cool completely before storing in a container 

Servings:  24 cookies 

Cranberry Apple Crumble Pie

Cranberry Apple Crumble Pie 

Ingredients: 

Pie crust 

21 Ritz crackers, crushed finely 

1/2 C. Red River cereal 

1/4 C. Butter 

1 Egg

1/2 C. Granulated sugar 

Filling

1lb Apples, peeled, sliced and chopped into small pieces 

1 1/2 C. Whole berry cranberry sauce 

3 Tbsp. Cornstarch 

3 Tbsp. All purpose flour 

Topping

1 C. Bran Flakes, crushed 

1/3 C. Coconut, fine shred 

2 Tbsp. Brown sugar 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Peel and chop apples into small wedges 

3. Prepare cranberries according to package directions. Allow to cool and thicken before using in recipe 

4. To make crust mix together crushed crackers, cereal, egg, butter and granulated sugar in a large mixing bowl. Using a pastry cutter break down butter into small pieces. Mix all ingredients together well and then pat into a 9" pie plate with the palms of your hands. 

5. In a medium size bowl combine cooled cranberry sauce and apple pieces together with cornstarch and flour.  

6. Pour filling into pie crust and spread evenly over the surface 

7. To prepare topping mix crushed bran flakes and Red River cereal together with coconut and brown sugar. 

8. Sprinkle topping over pie filling and bake in preheated oven for 35 minutes or until bubbly around the edges.  

9. Remove from oven and allow to cool on a wire rack before slicing for dessert

Servings:  8 wedges 

Chocolate Cranberry Torte

Chocolate Cranberry Torte 

Ingredients:  

1 C. All purpose flour 

1 tsp. Baking powder 

5 Eggs, separated 

1 C. Granulated sugar 

1/2 C. Light cream or milk 

1/2 C. Premium dry cocoa 

1 C. Premium dark chocolate, chopped coarsely 

1/2 C. Whole berry cranberry sauce 

Directions: 

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

2. Preheat oven to 350 degrees Fahrenheit 

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

4. Break egg yolks into a bowl and put whites aside

5. In a large bowl combine egg yolks and granulated sugar together and beat with an electric mixer on medium speed until light and lemon coloured 

6. Add light cream, dry cocoa, chopped chocolate and cranberry sauce  to wet ingredients and beat with mixer on medium speed until ingredients are thoroughly combined and mixture is smooth and creamy 

7. With clean beaters and a large bowl pour in egg whites and beat with electric mixer on high speed until stiff peaks form but the whites are not dry. 

8. Fold egg whites into wet ingredients and fold until all the white is incorporated into the batter.

9. Pour batter into prepared springform pan and bake for 40 minutes until cake tests done in the middle and is lightly browned on the surface of cake. 

10. Remove from oven and place on counter to cool. Allow to cool before removing ring from pan. 

  

Makes 8 servings