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