Creamy Carrot Soup

Creamy Carrot Soup 

Ingredients: 

4 C. Sliced carrots

1 Tbsp. Fresh ginger, grated 

1/4 C. Fresh parsley, chopped finely 

Juice of 1 Lemon 

3 C. 1 % Milk 

2 C. Light cream  (6 % Fat content)

2 tsp. Salt 

3 Tbsp. Cornstarch 

Directions: 

1.  In a large saucepan of boiling salted water cook carrots over medium heat until tender 

2.  Mash cooked carrots with a potato masher and make a fine puree of them. 

3.  Place the carrot puree in a bowl and add lemon juice, fresh parsley and ginger. Stir all ingredients together.

4.  Place pureed carrot mixture in a 2 qt dutch oven with milk and cream.

5.  Over medium heat stir in cornstarch until it dissolves and keep stirring to avoid scorching on the bottom of pot. 

6.  Allow mixture to thicken over medium heat and then turn down to simmer and adjust the seasoning to suit your taste preferences.  

Servings:    5 - 6 soup bowls 

Wholesome Oatmeal Chocolate Chip Cookies

Wholesome Oatmeal Chocolate Chip Cookies 

Ingredients: 

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Oat bran 

1/2 C. Butter 

1/2 C. Brown sugar

2 Eggs  

1/2 C. Granulated sugar 

1 C. Kalamata String figs, chopped finely 

1/2 C. Chocolate chips 

1/2 C. Pumpkin seeds 

1/2 C. Rolled oats 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

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

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

4.  Mix butter and sugars together in a large mixing bowl and blend well forming a smooth paste with sugars and butter 

5.  Add eggs to butter/sugar mixture and beat until smooth and creamy 

6.  Mix in chocolate chips, rolled oats, pumpkin seeds and figs in separately beating well after each addition 

7.  Stir in dry ingredients into wet mixture and blend well until mixture comes together to form a smooth cookie dough 

8.  Drop small amounts of dough with a teaspoon 2 inches apart on lined cookie sheet 

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

10. Remove from the oven and place on wire rack to cool completely  before storing in air tight container to maintain freshness 

Servings:   24 Cookies 

Harvest Granola Cookies

Harvest Granola Cookies 

Ingredients: 

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs 

1 C. Dried prunes, chopped finely 

1 C. Medium shredded coconut

1 C. Pumpkin seed & flax granola 

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

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

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

4.  Mix butter and sugars together and form a smooth paste 

5.  Add eggs to butter/sugar mixture and beat until creamy and smooth 

6.  Mix in coconut, granola and dried prunes in separate amounts and beat well after each addition 

7.  Stir in dry ingredients and coat the wet ingredients until mixture forms a drop cookie dough 

8.  Place small amounts of cookie dough on parchment paper 2 inches apart 

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

10. Remove from the oven and place on wire rack to cool completely before storing away in container to retain freshness for longer storage time. 

Servings:   22 cookies 

Chocolate Chip Berry Granola Cookies

Chocolate Chip Berry Granola Cookies 

Ingredients:

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Brown sugar 

1/2 C. Butter 

2 Eggs 

1 C. Chocolate chips 

1 C. Medium shredded coconut 

1 C. Berry Granola 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

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

4.  Mix butter and sugar together in a large mixing bowl and form a smooth paste 

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

6.  Mix coconut, berry granola and chocolate chips into large bowl and combine all ingredients together well 

7.  Stir in flour and mix together with wet ingredients until mixture forms a drop dough that comes together and can be formed into drop cookies 

8.  Drop small amounts of cookie dough onto cookie sheet setting them 2 inches apart 

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

10. Remove from cookie sheet and place on a wire rack to cool completely before storing in container to keep fresh  

Servings:  22 cookies 

Blueberry Breakfast Rolls

Blueberry Breakfast Rolls 

Ingredients:

1 1/2 C. Warm water  ( 95 to 110 degrees F )

2 tsp. Active dry yeast 

1 tsp. Granulated sugar 

1/2 tsp. Salt 

1 Tbsp. Melted butter 

2 Large eggs 

4 Tbsp. Granulated sugar 

4 1/2 C. All purpose flour 

1 1/2 C. Fresh blueberries 

Granulated sugar for topping 

Directions:

1.  Grease a 12 cup muffin pan and set aside 

2.  Sprinkle yeast over warm water in a large mixing bowl and allow to stand for 10 minutes until yeast becomes foamy 

3.  Add salt, eggs, melted butter, sugar and 2 cups of flour to yeast mixture and stir to make a dough of oatmeal consistency 

4.  Stir in remaining flour to make a dough that comes away from the bowl and maintains its shape when formed with your hands 

5.  On a lightly floured surface form dough and punch down with your fists and fold dough under until you have a smooth dough on top that is elastic and holds it shape well when shaped with your hands

6.  Place dough in an lightly oiled bowl and set in the oven with just the light on for warmth for 1 hour

7.  When dough has doubled in bulk take out of the oven and punch down. 

8.  Place dough back in the oven for another 45 minutes with just the oven light on for warmth 

9.  When dough has risen for the second time punch down and divide dough into 12 portions 

10.  Preheat oven to 350 degrees Fahrenheit 

11. Take one portion and make into a small rectangle with the palm of your hand to flatten out 

12.  Put a small amount of blueberries in the middle of the rectangle and roll up jelly roll style and pinch ends together with your fingers. 

13.  Place the roll seam side up in greased muffin cups and then sprinkle tops with granulated sugar before setting in the oven to bake for 20 minutes or until lightly browned around the edges 

14.  Remove from the oven and allow to cool before removing from muffin cups 

15.  Gently run a knife around the edges of rolls to loosen them and then pull them out and put on a serving plate

16.  Store covered in refrigerator for a longer storage time 

Servings:  12 Rolls 

Granola Breakfast Cookies

Granola Breakfast Cookies 

Ingredients:

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Granulated sugar 

1/2 C. Butter 

2 Eggs

1 C. Pumpkin flaxseed granola 

1 C. Raisins 

1/2 C. Walnuts, chopped finely 

Directions:

1.  Preheat oven to 350 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, baking powder and baking soda together. Set aside 

4.  In a large bowl mix butter and sugar together to form a smooth paste 

5.  Add eggs to the butter/sugar mixture and beat with an electric mixer until smooth and creamy 

6.  Mix in walnuts, raisins, and granola and add each amount separately mixing all ingredients to form a grainy texture
7.  Stir in dry ingredients and coat well with flour mixture to make a smooth drop cookie dough   

8.  With a teaspoon drop small amounts of cookie dough 2 inches apart on lined cookie sheet 

9.  Bake in preheated oven for 10 minutes or until lightly browned on top 

10.  Remove from the oven and place cookies on a wire rack to cool completely.

11. Store cookies in an air tight container to keep fresh for a longer period of time.

Servings:  22 large cookies  

Walnut Rolls with Lemon Cream

Walnut Rolls With Lemon Cream 

Ingredients:

Walnut Rolls:

1 1/2 C. Warm water 

2 tsp. Active dry yeast 

1 tsp. Granulated sugar 

1 Tbsp. Melted butter 

1/2 tsp. Salt 

2 Tbsp. Granulated sugar 

2 Eggs 

4 1/2 C. All purpose flour  

Filling:

2 Tbsp. Softened butter 

1 C. Brown sugar 

1/2 C. Walnuts, chopped finely 

Lemon Cream:

1 C. Whipping Cream, chilled 

2 Lemons, juice and zest 

3 Tbsp. All purpose flour 

3 Tbsp. Cornstarch 

1 C. Granulated sugar 

1 1/2 C. Boiling water 

4 Egg yolks 

Directions:

1. Pour warm water into a large mixing bowl. Sprinkle yeast and sugar on the surface and stir to dissolve completely. 

2. Wait for 10 minutes to allow yeast mixture to become foamy before adding other ingredients 

3. When yeast mixture has foamed up stir in sugar, salt, eggs and 2 cups of flour to make a dough of oatmeal consistency 

4. Add enough of remaining flour to make a soft dough that comes away from mixing bowl 

5. Place dough on a lightly floured surface and  punch down to form a round ball that is smooth and satiny 

6.  Place dough in a lightly oiled bowl and allow to rise for 1 hour until double in bulk 

7.  Take  dough out and punch down again with your fists in a light kneading gesture 

8.  Set dough in a warm place to rise for another 45 minutes 

9 .  Preheat oven to 375 degrees Fahrenheit 

10.  Roll out dough on a lightly floured surface to form a rectangle that is 15 by 17 inches 

11. Rub softened butter onto surface of dough leaving a 1/2 inch of space around the edges 

12. Spread out brown sugar over the surface to cover the butter leaving a space around the edge 

 13.Sprinkle chopped walnuts over the brown sugar and spread evenly over the surface 

14. Starting at the wide end roll up the dough to bring ends together and form a cylindrical shape 

15. With a sharp knife slice rounds 1 1/2 inches in diameter and place them in a lightly greased 9" pie plate putting them together 

16. Allow the rolls to rise for a half hour before baking them in the oven 

17. Put rolls in preheated oven for 30 minutes or until lightly browned 

18. Remove from oven and allow to cool before applying Lemon cream to the rolls 

19. In a saucepan combine flour, cornstarch, sugar, lemon juice and zest all together

20. Add boiling water and stir until mixture thickens. Set aside 

21. Separate 4 eggs and lightly stir egg yolks before adding a 1/2 cup to lemon mixture 

22. Return lemon mixture to element and stir until mixture thickens. Allow to cool 

23. With an electric mixer whip chilled cream until stiff peaks form and it holds its shape well 

24. Combine whipped cream and lemon filling together blending well to allow filling to meld with cream 

25. Spread lemon cream over top of rolls and place in refrigerator to store after serving 

Servings:  Makes 15 Lemon Cream Rolls