Chocolate Mocha Cake

Chocolate Mocha Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream or milk 

2 Eggs, beaten 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

2 tsp. Instant coffee crystals dissolved in 2 Tbsp. of hot water 

Icing: 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream or milk 

1/2 C. Chocolate chips,  melted 

1 tsp. Almond extract 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

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

3. Beat eggs in a small bowl until light and frothy 

4. Combine Light cream, beaten eggs, sugar, cocoa and dissolved coffee crystals in a large bowl. Beat with an electric mixer on medium speed until mixture is smooth and all the cocoa powder is dissolved into the mixture 

5. Blend flour, b. powder and b. soda together  in a small bowl. Blend ingredients well. 

6. Add dry ingredients to wet mixture and beat on medium speed until flour is absorbed into cake batter. 

7. Pour batter into prepared cake pan and bake for 35 minutes or until cake tester comes out clean when inserted in the middle 

8. To make icing combine butter and icing sugar together. Add cream and almond extract  to butter/sugar mixture and beat well until mixture is of spreadable consistency 

9. In a small saucepan over low heat melt chocolate chips stirring constantly with a spoon until mixture is smooth and light 

10. Add melted chocolate to icing and beat until a nice light brown colour and spread on cooled cake. 

Servings:  Approximately 15 squares

Hot Mexican Bean Crepes

Hot Mexican Bean Crepes 

Crepes:  

1 C. All purpose flour 

1/2 C. Milk 

1/2 C. Water 

2 Eggs 

2 Tbsp. Melted butter 

Filling: 

1 14 oz can Pinto beans, drained 

1 C. Whole kernel corn, drained 

1 C. Que Pasa Medium Salsa 

1 C. Canned whole tomatoes, drained 

2 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1/2 C. Monterey Jack Cheese,  grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit 

2. In a large bowl combine flour, eggs, milk, water and butter.  Using a wire whisk mix ingredients together to make a smooth batter free of lumps.  

3. In medium size saute pan over medium heat pour 1/4 cup of batter into pan and tilt to spread batter across the bottom of the pan.  Heat for 1 to 2 minutes until bubbles form and then flip over and cook on other side to a nice light brown colour on both sides. Remove from pan and set on a plate to cool. 

4. For the filling cook pinto beans over medium heat and drain liquid from them. Mash beans into a fine puree. 

5. Add corn, salsa and tomatoes to bean puree in a large bowl. Add spices to mixture and combine ingredients together. 

6. Place one crepe on a plate and then spread a small amount of filing in the middle of crepe. Roll up crepe and place on a parchment lined cookie sheet. Sprinkle grated cheese over top of crepes and place in oven for 5 to 10 minutes to melt the cheese on top.  

Servings:   4 Dinner crepes 

Chocolate Sponge Cake Muffins

Chocolate Sponge Cake Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

4 Eggs 

1 C. Granulated sugar 

1 C. Coconut, fine shred 

1 C. Quick oats 

1 C. Chocolate milk
Chocolate chips for sprinkling on top of muffins 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small bowl blend flour, b. powder and b. soda together. Set aside 

4. In a large bowl beat eggs until light and frothy 

5. Add sugar, chocolate milk, coconut and quick oats to egg mixture and beat with an electric mixer on medium speed until light and creamy 

6. Mix in dry ingredients and continue to beat on medium speed taking a spatula to get all the flour mixed into the batter and no lumps remain with batter light and smooth. 

7. Pour small amounts of batter into muffin cups filling   2/3 full and bake for 20 minutes in preheated oven. Sprinkle chocolate chips on top of muffins before setting them in the oven for baking

8. Remove from oven and allow to cool before removing muffins from pan to a serving plate. Serve with a pat of butter.  

Servings:  12 muffins 

Savoury Chicken Loaf

Savoury Chicken Loaf 

Ingredients: 

1 pound ground chicken breast meat 

1 Egg 

1 Onion, chopped coarsely 

1 C. Celery, chopped 

1/2 C. Sunflower  seeds 

3 Slices whole grain bread, crumbled 

1/2 C. Quick oats 

2 tsp. Dry ginger 

1/2 tsp. Salt 

1 tsp. Dry mustard 

1/2 C. Monterrey Jack or Cheddar cheese, grated 

2 to 3 Tbsp. Tomato ketchup 

Directions:  

1. Preheat oven to 375 degrees Fahrenheit 

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

3. Wash celery under cold running water and chop into small pieces on a cutting board. Set aside 

4. Peel onion and chop into small chunks on the cutting board. 

5.  In a food processor place onion chunks into bowl and pulse until onion is minced. Repeat procedure for celery and bread crumbs 

6. Place onion, celery and sunflower seeds  in a small bowl. Mix together well.  Set aside 

7. Put bread crumbs into a separate bowl and add mustard, ginger, oats and salt. Blend well 

8. Combine ground chicken meat and egg together in a large bowl. Add celery and onion to meat mixture and mix together adding the dry ingredients and mix thoroughly until well combined 

9. Press mixture into loaf pan sealing around the edges and then sprinkle grated cheese on top and dot with ketchup on the surface of the loaf

10. Bake in preheated oven for 35 minutes until lightly browned on top and cheese is melted 

11. Remove from oven and place on counter to cool. Loosen around the edges and gently tip loaf pan over and allow loaf to come out of loaf pan. Slice loaf and place slices in freezer for longer storage when loaf has cooled. 

Servings:  9 Slices

Hemp Heart Granola Chocolate Chip Cookies

Hemp Heart Granola Chocolate Chip Cookies 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

2 tsp. Dry ginger 

1/2 C. Hemp hearts 

1/2 C. Chocolate chips 

1 C. Pumpkin Granola 

1/2 C. Graham wafer crumbs 

1 C. Quick oats 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs, beaten 

1 tsp. Almond extract 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine butter and sugar together. Break down the butter with a large spoon and smooth out to dissolve into the sugar to make a smooth paste. 

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

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

6. Continue mixing on medium speed while adding hemp hearts, granola, chocolate chips  and graham wafer crumbs to the mixture. 

7. Measure out 1 cup of all purpose flour and add b. powder and ginger to the flour. Blend well. 

8. Stir in flour and almond extract evenly distributing the flour and chips throughout the dough. 

9. With a teaspoon take small amounts of dough and place on parchment paper 2 inches apart.  

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

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

Servings:   24 cookies 

Please feel free to leave your comments on this recipe when you have tried this one.  Happy Baking. 

Cranberry Maple Crunch Cookies

Cranberry Maple Crunch Cookies 

Ingredients: 

2 C. Whole grain Maple Crunch Cereal ( or your favourite whole grain dry cereal) 

2 C. Large marshmallows 

1 C. Vanilla yogurt 

1/4 C. Butter 

2 Eggs, beaten 

1 C. Dried cranberries 

1 C. Coconut, Fine shred 

1/2 C. Chocolate chips 

1/2 C. Sunflower seeds 

1 C. Sorghum flour 

1 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine cereal, dried cranberries, coconut, sunflower seeds and chocolate chips together. Blend well 

4. In a large saucepan over medium heat combine marshmallows and yogurt together. Stir constantly until marshmallows are melted. Add butter to marshmallow mixture and stir in marshmallow mixture to melt butter and dissolve into the marshmallows and yogurt. Allow mixture to cool.  

5. When marshmallow mixture has cooled stir marshmallows into cereal mixture and combine well.

6. Beat eggs in a small bowl until light and frothy. Add beaten eggs to cereal mixture and mix into other ingredients 

7. Blend flour, b. powder and b. soda together in a small bowl. Add slowly to cereal mixture and blend all ingredients together. Mixture will be very sticky. 

8. Take small amounts of dough with your hands and shape into balls placing them 2 inches apart on parchment paper. Flatten rounds with a fork. 

9. Bake in preheated oven for 8 minutes until lightly browned 

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

Servings:  24 cookies

Broccoli and Salmon Quiche

Broccoli and Salmon Quiche 

Ingredients: 

Crust 

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 

Filling: 

1 1/2 C. Broccoli florets

1 C. Cheddar cheese, grated 

1 1/2 Onions, chopped coarsely, cooked  

2 Tbsp. Butter 

1 Wild Sockeye salmon steak , cooked and filleted 

1 C. Light cream 

4 Eggs 

1 C. All purpose flour 

1/2 tsp. Chilli powder 

1/2 tsp. Dry ginger 

1 tsp. Baking powder 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. In a medium size mixing bowl blend flour and salt together. Add chilled lard to the flour and cut lard with a pastry blender until the size of a small pea 

3. Slowly stir in ice water with a fork a tablespoon at a time until mixture comes away from the sides of the bowl and forms a round ball 

4. Roll out pastry on a lightly floured surface to a 9" circle that is about 1/2" thick 

5. Place dough into pie plate and trim off excess edges and flute the pie crust with with your thumb and forefinger. Set aside 

6. Rinse broccoli under cold running water and chop broccoli separating florets from the main stem. Discard stems. 

7. In a small saucepan over medium heat cook broccoli florets in lightly salted water just until tender. Set aside  

8. Chop onions coarsely and cook in a frying pan with 2 Tablespoons of butter until onions are translucent 

9. Cook salmon steak in the remaining butter from onions and cook until salmon steak is opaque in colour. Fillet steak and put aside 

10. Grate cheese onto a plate and spread on the bottom of the pie crust covering the entire bottom 

11. Assemble cooked onion over the grated cheese and spread evenly over the surface of crust 

12. Place fillet of salmon over the onion and cover the entire surface 

13. Take broccoli florets and place around the edges of pie crust making an outside circle and then make one circle inside with a floret in the middle 

14. In a large mixing bowl combine light cream and eggs together. Stir with a wire whisk until light and frothy 

15. Measure out flour, spices and b. powder into a small bowl. Blend together well. Add dry ingredients to wet mixture and continue to stir with a wire whisk until flour is mixed and batter is not lumpy. Pour batter over pie crust and place in preheated oven for approximately 45 minutes until crust is lightly browned 

16. Remove from  oven and cut into wedges when cooled 

Servings  8 wedges