Blackberry Chocolate Cake

Blackberry Chocolate Cake 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1 tsp. Baking Soda 

1/2 C. Premium dried cocoa 

1 C. Granulated sugar 

3/4 C. Light cream 

3 Eggs 

1/2 C. Blackberry jam 

Icing:

1 C. Baker's chocolate, grated 

1/2 C. Granulated sugar 

1/4 C. Light cream 

2 Tbsp. Cornstarch 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

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

3.  Blend flour, b. powder, b. soda, cocoa and granulated sugar together in a small bowl. Set aside 

4.  Mix together in a large bowl light cream, eggs and blackberry jam until light and frothy 

5.  Stir in dry ingredients and blend with a wire whisk until smooth and silky texture forms 

6.  Pour cake batter into pan and bake in preheated oven for 30 minutes until cake has risen 

7.  Remove from oven and allow to cool before putting frosting over cake 

8. Melt chocolate and granulated sugar  in a small saucepan over medium heat until chocolate is nicely melted. Add light cream and stir until icing is nice and smooth. Stir in cornstarch to make a nice consistency for icing cake 

Blackberry Pumpkin Granola Cookies

Blackberry Pumpkin Granola Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Pumpkin Granola 

1/2 C. Blackberry jam 

1/2 C. Medium shredded coconut 

1/2 C. Roasted sunflower seeds 

1/2 C. Walnuts, chopped finely 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

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

4.  Measure out granola, coconut, sunflower seeds and walnuts. Put aside 

5.  Mix butter and sugars together to form a nice smooth paste

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

7.  Mix in coconut, sunflower seeds, pumpkin granola and walnuts into the butter/sugar mixture and beat until a smooth dough is formed 

8.  Combine dry ingredients with wet mixture and blend all ingredients until all the flour has been absorbed into the cookie dough 

9.  Drop by teaspoonful onto lined cookie sheet and bake for 10 minutes until lightly browned 

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

Servings:  27  cookies 

Applesauce Cranberry Muffins

Applesauce Cranberry Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Cinnamon 

1/2 tsp. Dry ginger 

1/2 C. Light cream 

2 Eggs 

1 C. Oat bran 

1 C. Fresh cranberries, chopped in half 

1 C. Applesauce 

1/4 C. Canola oil 

1/2 C. Dark brown sugar 

1/2 C. Granulated sugar 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  Blend flour, b. powder, b. soda, cinnamon and ginger together in a small bowl. Set aside 

4.  Combine cream, eggs, sugars, oil and oat bran together and stir with a wire whisk mixing well 

5.  Slowly stir in dry ingredients and blend until light and creamy. 

6.  Pour small amounts of batter into muffin cups filling 2/3 full 

7.  Bake in preheated oven for approximately 20 minutes or until lightly browned 

8.  Allow to cool before removing from pan to serving plate.  

Servings:   12 muffins 

Prune and Molasses Muffins

Prune and Molasses Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

1/2 C. Granulated sugar 

1 C. Light cream 

2 Eggs 

1/2 C. Fancy Molasses 

1 C. Dried prunes 

1 C. Quick oats 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  Blend flour, b. powder, b. soda, ginger and granulated sugar together in a small bowl. Set aside 

4.  In a large mixing bowl combine cream, eggs, molasses and prunes and mix well. 

5.  Add dry ingredients to wet mixture and combine well mixing until batter is smooth. 

6.  Pour small amounts of batter into greased muffin cups filling 2/3 full. 

7.  Bake in oven for 20 minutes until lightly browned on top 

8.  Remove from oven and wait 5 minutes before taking out of cups and putting on a serving plate. 

Servings:   12 muffins 

Apricot Coated Pineapple Coconut Muffins

Apricot Coated Pineapple Coconut Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Granulated sugar 

1 C. Light cream 

1 Egg 

1 C. Crushed pineapple 

1/2 C. Medium shredded coconut 

12 tsp. apricot jam 

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin container. Set aside 

3.  In a large mixing bowl combine light cream, egg, oil, pineapple and coconut. Stir together and combine all ingredients. 

4.  In a small bowl blend flour, b. powder, b. soda and sugar then add to wet mixture stirring well mixing them until a light batter is formed 

5.  Pour small amounts of batter into greased muffin cups and add a scant teaspoon of apricot jam in the middle of each muffin before putting in the oven to bake for 25 minutes. 

6. When done remove from the oven and wait 5 minutes before  removing muffins from the pan. 

Servings:   12 muffins 

Pumpkin Torte

Pumpkin Torte 

Ingredients:

1 C. Pumpkin puree 

1 C. Granulated sugar 

1 C. Evaporated milk

5 Eggs, separated 

2 C. All purpose flour 

1 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

Directions:

1.  Preheat oven to 350 degrees Fahrenheit
2.  Mix pumpkin puree and granulated sugar together in a large bowl.
3.  Add evaporated milk to pumpkin mixture and beat with an electric mixer until nice and smooth
4.  Separate egg yolks from whites and add yolks to pumpkin mixture beating until creamy
5.  Blend flour, b. powder, b. soda and ginger  together in a small bowl
6.  Beat in the dry ingredients and blend until mixture is thickened and smooth
7.  Fold beaten egg whites into pumpkin mixture until fully enveloped and volume is increased
8.  Pour mixture into a greased and floured 9" springform pan and place in preheated oven for 40 to 45 minutes until top is lightly  browned
9.  Remove from oven when ready and allow to cool before unclasping the ring and loosening around the edges to remove the outer ring.
10.  Serve a wedge with whipped cream for dessert

Servings:  8 wedges

Chicken Vegetable Soup with Alphabet Noodles

Chicken Vegetable Soup with Alphabet Noodles 

Ingredients: 

2 C. Carrots, diced 

2 Medium onions, diced 

2 C. Celery, diced 

2 Tbsp. Butter or Canola oil 

2 C. Chicken breast meat, cubed 

4 C. Chicken broth 

1 tsp. Salt 

1 tsp. Dry mustard 

1 tsp. Dry ginger 

1/2 C. Dry alphabet noodles 

Directions:

1. Wash and rinse vegetables under running water and prepare them for cooking. 

2.  In a 4 qt Dutch oven saute onion and celery in butter and cook until onion is translucent 

3.  Add carrots, chicken meat and chicken broth to cooked vegetables and bring mixture to a boil 

4.  Simmer for a half hour until carrots are tender and add spices and seasoning to suit your preferences 

5.  Pour in alphabet noodles and cook for another 20 minutes until noodles are cooked 

6.  Stir all ingredients together and serve warm immediately  

Servings:  6 medium bowlfuls of soup