Raspberry Applesauce Squares

Raspberry Applesauce Squares 

Ingredients: 

Filling: 

1 C. Fresh raspberries 

1 C. Applesauce 

1/2 C. Oat bran 

1/2 C. Granulated sugar 

Topping: 

1 1/2 C. Quick oats 

1 C. Brown sugar 

1/2 C. Butter 

1/2 C. All purpose flour 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Mix raspberries, applesauce and granulated sugar together in a bowl.  

3.  Combine oats, brown sugar and butter together in a bowl. Using a pastry blender cut butter into sugar until mixture is crumbly. 

4.  Spread half the crumb mixture on the bottom of greased baking pan. Bake for 20 minutes until crust is lightly browned. Remove from oven and allow to cool. 

5.  Spread raspberry filling over cooled crust and sprinkle with remaining topping over fruit mixture

6.  Bake for another 20 minutes until topping is lightly browned 

7.  Remove from oven and allow to cool before cutting into squares and serving 

Servings:   Approximately  15 squares 

Spicy Squash Muffins

Spicy Squash Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Quick oats 

1 1/2 C. Butternut squash, cubed 

1 Lemon, juice and zest 

2 Tbsp. Fresh ginger, minced 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

Directions:  

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

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

4.  In a small saucepan over medium heat cook squash until just tender. Remove from heat and set aside.

5.  When squash has cooled mash with a potato masher to a fine puree. Add lemon juice and zest to squash along with minced ginger. Mix all ingredients together and blend well 

6. In a large mixing bowl combine cream, sugar and oats together. Add squash puree and stir with a wire whisk until light and creamy 

7.  Stir in dry ingredients and mix until just combined.  Pour batter into greased muffin cups filling 3/4 full. 

8.  Bake in preheated oven for 20 minutes until lightly browned 

9.  Remove from oven and allow to cool for 5 minutes before removing from pan to serving plate 

Servings:   12 muffins 

Chocolate Chip and Blueberry Muffins

Chocolate Chip and Blueberry Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Chocolate chips 

1/2 C. Fresh blueberries 

1/2 C. Quick oats 

1 C. Light cream 

2 Eggs, beaten 

1 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 and b. soda together in a small bowl. Set aside 

4. In a large mixing bowl combine light cream, beaten eggs, sugar, oats, chocolate chips and blueberries. Mix all ingredients together with a wire whisk and beat until light and creamy 

5. Slowly add dry ingredients to wet mixture and stir until just combined

6. Pour muffin batter into greased muffin cups filling 3/4 full and bake for 20 minutes in preheated oven 

7. Remove from oven when muffins are lightly browned and allow 5 minutes to cool before placing on serving plate to cool completely 

Servings:    12 muffins 

Quinoa Chocolate Chip Cookies

Quinoa Chocolate Chip Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1 tsp. Baking soda 

1/2 C. Oat bran 

1 C. Quinoa flakes 

1/4 C. Premium dry cocoa 

1 C. Pure chocolate chips
2 Eggs, beaten 

1/2 C. Butter 

1 C. Light brown sugar 

1/4 C. Light cream 

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. Combine butter and sugar and mix together until sugar forms a smooth paste 

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

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

7. Mix in oat bran, quinoa flakes, cocoa, chocolate chips and light cream  beating on medium speed  until all ingredients are just combined 

8. Stir in dry ingredients  and mix together to form a smooth cookie dough 

9. Take small amounts of dough and place 2 inches apart on parchment paper. 

10. Flatten balls of dough with a fork and bake in oven for 10 minutes 

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

Servings:  21 Cookies 

Citrus Breakfast Muffins

Citrus Breakfast Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Navel orange, peeled 

2 Lemons, zest and juice 

1 C. Quick oats 

1/2 C. Walnuts, chopped 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

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

4. Peel orange, remove rind and the skin. Dice into wedges 

5. Grate lemon zest into a bowl and ream the juice into a separate container.

6. In a large mixing bowl combine light cream, sugar, oats, walnuts, lemon juice, zest and orange wedges. Mix all ingredients together and blend well 

7. Stir in dry ingredients and mix until just combined. Pour batter into muffin cups filing 3/4 full.

8. Place in preheated oven for 20 minutes or until lightly browned

9. Remove from oven and allow to cool for 5 minutes before removing from baking pan 

10. Place on a serving plate 

Servings:    12 muffins 

Johnnycake Muffins

Johnnycake Muffins 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Cornmeal 

2 C. Water 

1/4 tsp. Salt 

1/4 C. Butter 

1 C. Granulated sugar 

2 Eggs, beaten 

1/2 C. Light cream 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

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

4. In a medium saucepan cook cornmeal over medium heat until nicely thickened and desired consistency is reached. Remove from heat and allow to cool 

5. Melt butter in a large frying pan and cook cornmeal over medium heat until it reaches a pudding like consistency. Remove from heat and set aside to cool.  

6. Place cooled cornmeal in a large mixing bowl and stir in granulated sugar, beaten eggs and light cream together. Combine ingredients and stir until smooth and creamy 

7. Slowly add dry ingredients to cornmeal mixture and stir to thicken and mixture coats the spoon. 

8. Pour batter into a measuring cup and distribute evenly into greased muffin cups filling 2/3 full 

9. Bake in preheated oven for 20 minutes until lightly browned 

10. Remove from oven and wait 5 minutes before removing from muffin cups 

11. Place on serving plate and serve for breakfast, lunch or dessert 

Servings:   12 muffins 

Blueberry Chocolate Chip Oatmeal Cookies

Blueberry Chocolate Chip Oatmeal Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

1/2 C. Blueberry Jam 

1 C. Quick oats 

1 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 all together in a small bowl.  Set aside 

4. Combine butter and sugar together beating with an electric mixer until butter is dissolved into sugar

5. Add eggs to the butter/sugar mixture and continue to beat on medium speed until mixture is light and creamy 

6. Mix in oats, blueberry jam and chocolate chips and mix all ingredients together well 

7. Stir in dry ingredients to coat mixture and bring everything together forming a smooth cookie dough 

8. Put small amounts of dough on parchment paper placing 2" apart and bake for 10 minutes until light brown 

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

Servings   24 Cookies