Peanut Butter Chocolate Chip Granola Cookies

Peanut Butter Chocolate Chip Granola Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Crunchy peanut butter 

1 C. Pumpkin granola 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 C. Chocolate chips 

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. Blend well 

4. In a large mixing bowl mix butter and sugars together and form a smooth paste 

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

6. Add eggs to butter/sugar mixture and blend ingredients together well 

7. Mix in peanut butter, granola, and chocolate chips. Mix all ingredients together to dissolve all pieces of butter

8. Stir in dry ingredients and blend flour into the wet mixture to make a smooth cookie dough that holds together well. 

9. Drop small amounts of cookie dough onto parchment paper placing them 2 inches apart 

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

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

Servings: 22 cookies

Cheesy Spinach Muffins

Cheesy Spinach Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1 C. Light cream or milk 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1/2 C. Strained tomatoes, (thick puree) 

1 C. Cheddar cheese, grated 

2 C. Fresh spinach, chopped into small pieces 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

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

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

5. Combine light cream, sugar, chopped spinach, beaten eggs, strained tomatoes and grated cheese in a large mixing bowl. Mix all ingredients together with a wire whisk to thoroughly combine all ingredients.

6. Add dry ingredients to the batter and stir together until no lumps remain and mixture is smooth.

7. Pour batter into greased muffin cups filling 2/3 full and bake for 20 minutes or until lightly browned. 

8. Remove from the oven and allow to cool before taking muffins out of the pan. 

Servings:  12 muffins 

Apricot Ginger Muffins

Apricot Ginger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Tbsp. Dry ginger 

1/2 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Apricot puree,  ( 6 to 7 apricots, halved ) 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda and dry ginger together in a small bowl. Blend well 

4. Beat eggs together in a small bowl until light and frothy 

5. Combine light cream, beaten eggs, sugar and apricot puree together in a large bowl. 

6. Stir ingredients together with a wire whisk or a large spoon until batter is very smooth

7. Add dry ingredients to mixture and mix all ingredients together just until flour is absorbed into the batter 

8. Pour batter into greased muffin cups filling 2/3 full. Place muffins in preheated oven for 20 minutes or until lightly browned.  

9. Remove from oven and allow to cool before removing from baking pan.  

Servings:  12 muffins 

Apricot Pineapple Granola Cake with Lemon Glaze

Apricot Pineapple Granola Cake with Lemon Glaze 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Apricots,   5 to 6  whole apricots pulsed in the food processor 

1 C. Crushed pineapple, drained 

1 C. Pumpkin granola 

Lemon Glaze: 

Zest and juice of 1 Lemon 

4 Tbsp. All purpose flour 

3 Tbsp. Cornstarch 

1 C. Granulated sugar 

1 C. Boiling water 

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. Blend well 

4. Beat eggs in a bowl until light and frothy 

5. In a Food processor put apricot halves into the food chamber and pulse several times until mixture is pureed and smooth.

6. In a large mixing bowl combine light cream, eggs, sugar, pureed apricot mixture, pineapple and granola. Mix ingredients together well with a wire whisk or large spoon. 

7. Blend in dry ingredients and mix all ingredients together until flour is absorbed into the batter and mixture is glossy and smooth 

8. Pour cake batter into pan and bake for 35 to 40 minutes or until light golden brown on top. 

9. To make the glaze heat lemon juice, zest, flour, cornstarch, sugar and boiling water over medium heat stirring constantly until mixture thickens. Set aside to cool.

10.  When cake has cooled spread lemon glaze over cake with a spoon or butter knife.  

11. Recipe for Glaze makes a large amount. There will be some left over. 

Servings:   15 squares

Spiced Apple Loaf

Spiced Apple Loaf 

Ingredients: 

1 1/2 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Tbsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Light cream 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs, beaten 

1/2 C. Sliced almonds 

1 C. Applesauce 

1 Medium Fuji apple, peeled, cored and sliced into small wedges 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

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

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

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

5. Peel and core apple then sprinkle some lemon over the surface of apple wedges to prevent browning.

6. In a large bowl combine light cream, sugar, beaten eggs, applesauce, almonds and wedges. Mix ingredients together 

7. Add dry ingredients to creamed mixture and stir with a large spoon to mix flour and spices into the batter. 

8. Pour batter into greased loaf pan and bake for 50 minutes or until cake tester comes out clean 

9. Allow loaf to cool before removing from pan. Gently tap on the side of the loaf pan and loosen around the edges so loaf will come out cleanly.  

Servings:  9 to 10 slices.  

Chocolate Jelly Cake

Chocolate Jelly Cake 

Ingredients: 

Cake

1 1/4 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

1/2 C. Premium dry cocoa 

1 C. Mint Jelly 

2 Eggs, beaten 

Icing 

1/2 C. Chocolate chips, melted 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. Light cream 

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. Blend well. Set aside 

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

5. In a large bowl combine cream, beaten eggs, sugar, cocoa and mint jelly. Mix ingredients together until smooth and light 

6. Add dry ingredients to wet mixture and stir to dissolve flour into the chocolate mixture and batter is smooth and glossy.

7. Pour batter into prepared cake pan and bake for 40 minutes or until cake has risen sufficiently and cake tests done in the middle. 

8. To make the icing mix butter and icing sugar together in a large bowl. Add cream to butter/sugar mixture and beat well until mixture is of spreadable consistency. 

9. In a small saucepan over medium heat melt chocolate chips until chocolate consists of a glossy smooth texture. Add to icing mixture and beat well to make a smooth spreadable icing. 

10  Spread icing over cooled cake and then put in the refrigerator to let the icing set properly on top of cake.  

 Servings:  15 squares 

Savoury Carrot Cake

Savoury Carrot Cake 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Mayonnaise 

1/2 C. Granulated sugar 

2 C Carrots, grated 

Directions:  

1. Preheat oven to 350 degrees Fahrenheit. 

2. Grease and flour an 8" square cake pan. Set aside 

3. Blend flour, b. powder, b. soda and spices together. Mix together well 

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

5. Combine grated carrots, mayonnaise, sugar and beaten eggs, Using an electric mixer beat on medium speed until mixture is smooth and free of lumps 

6. Add dry ingredients to wet mixture and mix well making sure that all the flour is incorporated into the batter. 

7. Pour batter into prepared pan and bake for 45 minutes or until cake tester inserted in the middle comes out  clean 

8. Remove from oven and set on wire rack to cool completely 

Servings:   9 Squares