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 

Old Fashioned Oatmeal Raisin Cookies

Old Fashioned Oatmeal Raisin Cookies

Ingredients: 

2 C.  All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Quick oats 

1 C. Thompson Seedless raisins 

1/2 C. Walnuts, chopped 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 C. Butter 

2 Eggs 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside
3.  Blend flour, b. powder and b. soda together in a small bowl and set aside
4.  Mix butter and sugar together and form a smooth paste
5.  Add eggs to butter/sugar mixture and beat until smooth and creamy
6.  Combine oats, raisins and walnuts and add to the butter/sugar mixture and beat on medium speed until all ingredients are mixed together well.
7.  Stir in dry ingredients and mix all together to form a drop dough
8.  With a teaspoon place a small amount of dough 2 inches apart on parchment paper
9.  Bake in pre heated oven for 10 minutes until lightly browned
10.  Remove from oven and place on a wire rack to cool completely before storing away in a container.

Chocolate Peanut Butter Oatmeal Cookies

Chocolate Peanut Butter Oatmeal Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Dark chocolate, chopped finely 

2 Tbsp. Granulated sugar 

1/2 C. Peanut butter (crunchy or smooth) 

1 C. Rolled oats 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper. Set aside 

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

4. In a small saucepan combine chopped dark chocolate and 2 tablespoons of sugar over medium heat stirring until chocolate is melted and sugar is dissolved. Set aside to cool 

5. Mix butter and granulated sugar together in a large bowl and mix into a smooth paste 

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

7. When melted chocolate is cooled add peanut butter to chocolate and stir together mixing well. 

8.  Mix rolled oats with butter/sugar mixture and beat until thoroughly combined 

9.  Add chocolate/peanut butter mixture to main ingredients and beat until chocolate is dissolved 

10. Stir in flour mixture and make a stiff dough that can be rolled with your hands 

11. Take a small amount of dough and roll in your hands forming a ball and put on cookie sheet 2 inches apart 

12. With a fork dipped in flour press down cookies and bake in preheated oven for 10 minutes 

13. Remove from oven and place on wire rack to cool completely 

14. Place in a storage container to keep cookies fresher longer 

Servings:  27 Cookies