Festive Tarts

Festive Tarts 

Ingredients: 

Filling:

1 C. Cooked turkey sausage, chopped finely 

1/2 C. Fresh cranberries, diced 

1/2 C. Raisins 

1 C. Carrots, grated 

1 Whole grain bread crust, finely crumbled 

2 Eggs 

1/4 C. Light cream 

Crust: 2 recipes make 12 tart shells 

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 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Chop  cooked sausages and put in a medium size bowl with cranberries, grated carrots, raisins and bread crumbs. 

3. Add eggs and light cream to turkey mixture and blend all ingredients together well.  Set aside 

4. To make the crust combine flour, salt and chilled lard in a mixing bowl. Cut lard in with a pastry blender until it resembles the size of a small pea 

5. Slowly add ice water to flour mixture stirring with a fork and bring dough together from the sides of the bowl with just enough water to make a dough that holds together well.  

6. On a lightly floured surface roll out dough with a rolling pin to a 1/4" thickness and using a round cutter 4 1/2" in diameter cut out 6 rounds of dough and place in a muffin pan with a 1/4" of crust around the top of muffin cups. 

7. Fill muffin cups with filling 2/3 full and place in preheated oven for 30 minutes or until crust is lightly browned and filling tests done in the middle.  

8. Allow tarts to cool before removing from muffin pan  

Minty Oatmeal Chocolate Chip Cookies

Minty 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. Granulated sugar 

1/2 C. Butter 

2 Eggs 

1 C. Medium shredded coconut 

1 C. Rolled oats 

1/4 C. Mint Jelly 

1 C. Chocolate chips 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

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

3.  Assemble rolled oats, chocolate chips, mint jelly and coconut in separate bowls and set aside 

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

5.  Add eggs one at a time to butter/sugar mixture and beat well with an electric mixer on medium speed until light and creamy 

6.  Mix in coconut, rolled oats, mint jelly and chocolate chips and beat well after each addition 

7.  Stir in flour, baking powder and baking soda to form a drop cookie dough that holds together well. 

8.  Take small amounts with a teaspoon and place on parchment lined cookie sheet for 10 minutes or until lightly browned 

9.  Wait for 5 minutes before removing from cookie sheet. Place on a wire rack to cool completely 

10.  When nicely cooled store in a container to keep fresh in storage.  

Servings:   27 Cookies 

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