Oaty Graham Sandwich Cookies

Oaty Graham Sandwich Cookies 

Ingredients: 

Wafers
1 C. All purpose flour 

1 C. Whole wheat pastry flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Dry ginger
1 C. Graham wafer crumbs
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs
1 tsp. Almond extract


Filling
1 C. Dried prunes
1/2 C. Granulated sugar
Juice of 1 Lemon
1/4 C. Sliced almonds


Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda and spices together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix until butter  forms a frosting consistency
5. Add eggs and beat with an electric mixer on medium speed  until mixture is light and creamy
6. Continue to beat on medium speed and mix in graham cracker crumbs, oats and almond extract
7. Slowly add the dry ingredients to the wet mixture and knead the flour into the dough to make a smooth cookie dough with your hands
8. Chill dough in the refrigerator for 1/2 hour to allow the dough to firm up for rolling out
9. On a lightly floured surface roll out the dough to a 1/2 inch thickness and using a small round lid or cookie cutter cut out rounds from the pastry and place on parchment paper 2 inches apart
10. Bake in preheated oven for 8 minutes until lightly browned
11. Remove from oven and place on a wire rack to cool completely before applying the filling
12. To prepare the filling place dried prunes in a food processor or blender and pulse on medium until prunes are finely pureed
13. In a medium sized bowl mix prune puree with lemon juice, sugar and sliced almonds. Blend all ingredients together and form a smooth paste of spreadable consistency.
14. Spread filling on the underside of one cookie and press together with the underside of another cookie
15. Filling will be enough for 21 cookies

Servings:   54 Single wafers = approximately 25 sandwich cookies

Chicken and Veggie Loaf

Chicken and Veggie Loaf 

Ingredients: 

1 pound Lean ground chicken breast meat 

2 Eggs 

1 C. Celery, chopped 

1 Small onion, chopped 

1 Small Rutabaga,  cooked and pureed 

3 Slices whole grain bread, torn into bite sized pieces 

1 tsp. Dry ginger 

1 tsp. Dry mustard 

1/2 tsp. Salt 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

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

3. Peel rutabaga with a paring knife cutting away the outer skin.  Dice into cubes and rinse under cold running water. In a small saucepan over medium heat cook rutabaga in boiling salted water for 5 to 10 minutes until nice and tender. 

4. Mash and puree rutabaga with a potato masher. Set aside 

5. Chop onion and celery into small cubes.  Toss onion cubes into food processor and pulse several times until onion is finely minced.  Repeat for celery and put together in a large bowl with ground chicken and eggs. 

6. Tear bread slices into the food processor and pulse until bread is at fine crumb stage. 

7. Add spices and salt to bread crumbs and mix well together 

8. Add bread crumb mixture to ground chicken and mix all ingredients together well. 

9. Pat chicken mixture into greased loaf pan and bake for 35 minutes or until loaf tests done in the middle.

10.  Allow to cool and then loosen around the edges and invert onto serving plate. 

Servings:  9 thick slices 

Blueberry Ginger Muffins

Blueberry Ginger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon  

1 C. Light cream 

2 Eggs, beaten 

1 C. Fresh blueberries 

2 Tbsp. Fresh ginger, chopped finely 

1 C. Quick oats 

1 C. Granulated sugar 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Mince fresh ginger on a grater into a small bowl. Set aside 

4. Blend flour, b. powder, b. soda and cinnamon together. Blend well 

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

6. Mix together cream, sugar, blueberries, eggs and ginger with an electric mixer on medium speed  scraping sides of bowl to make a smooth silky batter 

7. Stir in the dry ingredients mixing the flour into the batter mixing just until dry ingredients are incorporated into the batter. 

8. Pour batter into greased muffin cups and bake for 20 minutes in preheated oven 

9. Remove from oven and place on serving plate when cooled 

Servings:  12 muffins 

Chocolate Banana Cake

Chocolate Banana Cake 

Ingredients: 

Cake 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Quick oats 

3 small bananas, mashed and pureed 

1 C. Milk chocolate, chopped into small chunks 

1/2 C. Light cream 

1 C. Granulated sugar 

3 Eggs, beaten 

Icing

1/2 C. Milk chocolate 

2 C. Icing sugar 

3 Tbsp. Chocolate milk

1/2 C. Butter 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

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

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

4. Slice bananas into a bowl and then mash them with a spoon to a fine puree

5. In a small saucepan melt chocolate with milk over low heat. Stir until chocolate is completely melted. Allow to cool. 

6. Mix cooled chocolate with banana puree. Beat eggs until light and frothy.  Add them to banana/chocolate mixture and beat with an electric mixer until banana is blended well with chocolate and eggs 

7. Mix in oats and dry ingredients beating with mixer on medium speed until mixture is smooth and glossy 

8. Pour batter into greased and floured pan smoothing out to the edges. 

9. Bake in preheated oven for 35 to 40 minutes or until cake tests done with a toothpick inserted in the middle of cake. 

10. To prepare icing melt chocolate in a small saucepan over low heat. Allow to cool 

11. While waiting for chocolate to cool mix icing sugar and butter together. Mix together to form a smooth paste making butter smooth and spreadable 

12. Add chocolate milk to butter/sugar mixture and whip till no specks of butter remain in icing. Add melted chocolate to mixture and mix well.  Spread mixture on cooled cake

Dilly Salmon Loaf

Dilly Salmon Loaf 

Ingredients: 

3/4 pound Ground salmon

1 Egg 

1 C. Celery, chopped finely 

3 Slices whole grain bread, torn into bite size pieces

1/2 Onion, chopped coarsely 

1/2 tsp. Salt 

2 tsp. Dill weed 

1//2 tsp. Chilli powder 

1 C. Mayonnaise 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

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

3. Put bread chunks into food processor and pulse three or four times until bread resembles fine crumbs 

4. In a small bowl combine bread crumbs, salt and spices together. Mix all ingredients together. Blend well

5. Mix together ground salmon, egg, celery and onion in a large bowl. Add bread crumb mixture to salmon and mix all ingredients together

6. Stir in mayonnaise and mix well

7. Pat salmon mixture into greased loaf pan and bake in preheated oven for 40 minutes or  until loaf tests done in the middle 

8. Allow loaf to cool before turning out of loaf pan onto a serving plate. 

Servings.  9 slices 

Choco Nut Chip Oatmeal Ginger Cookies

Choco Nut Chip Oatmeal Ginger Cookies 

Ingredients:

2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
2 Tbsp. Dry Ginger
2 Tbsp. Dry Premium cocoa
1 1/2 C. Fine shred coconut
1 C. Chocolate chips
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs, beaten
1/2 C. Light cream
1 tsp. Almond extract


Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda, ginger and cocoa together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix together until sugar dissolves into butter
5. Add beaten eggs to butter/sugar mixture and stir until creamy and smooth
6. Mix coconut, chocolate chips, quick oats, light cream and  almond extract into creamed mixture and blend everything together well
7. Stir in dry ingredients and mix well to make a soft cookie dough
8. Take small amounts of dough and roll into a ball with your  hands and place them 2 inches apart on parchment paper
9. Flatten rounds with a fork and bake for 10 minutes in preheated oven
10. Remove from oven and place on a wire rack to cool completely

Servings:  22 large cookies

Oatmeal Chicken Loaf

Oatmeal Chicken Loaf 

Ingredients: 

1 pound ground chicken meat 

1 Egg 

1/2 Onion chopped 

1 C. Celery, chopped 

2 Slices of whole grain bread, torn into small pieces  

1 6oz can Tomato Paste 

1/2 tsp. Salt 

1 tsp. Dry ginger 

1/2 tsp. Dry mustard 

1/2 tsp. Chilli powder 

1 C. Oat bran 

1 C. Quick oats 

Directions: 

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

2. Preheat oven to 375 degrees Fahrenheit 

3. Chop onion and celery into bite size pieces and place in food processor to mince finely. Place in a small mixing bowl. 

4. Place torn bread pieces into food processor and push the pulse button to make a mixture of fine crumbs 

5. Put bread crumbs with celery/onion mixture and blend together well 

6. Add salt and spices to celery/onion mixture along with tomato paste. 

7. Combine ground chicken with egg in a large mixing bowl, add tomato mixture and mix all ingredients into a fine paste

8. Press fine paste into greased loaf pan and bake for 35 minutes in preheated oven 

9. Remove from oven and loosen from sides and empty onto serving platter. Allow to cool before slicing. 

Servings:  10 slices