Blueberry Bran Pancakes

Blueberry Bran Pancakes 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1 tsp. Baking soda 

1 1/4 C. Light cream or milk 

3 Eggs, beaten 

1/2 C. Granulated sugar 

1 C. Fresh blueberries 

1 C. Bran Flakes 

2 Tbsp. Canola oil 

Directions: 

1. Blend together flour, B. powder and B. soda in a small bowl. Set aside 

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

3. Combine light cream, granulated sugar, beaten eggs and bran flakes together  in a large bowl. 

4. Mix all ingredients well with a wire whisk and add dry ingredients slowly to batter making sure all the flour is incorporated into the mixture.  

5. Coat a large frying pan with oil over medium heat and sprinkle water on surface and wait until bubbles form on the surface before adding batter to the pan. 

6. Pour pancake batter onto surface of pan and wait until small pockets form on surface of batter before turning pancake over and cook on the other side for a few minutes before removing from pan to serving plate. 

  Servings:  9 pancakes 

High Fibre Carrot and Ginger Pudding Muffins

High Fibre Carrot and Ginger Pudding Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Pudding: 

1 C. Carrots, cooked and mashed ( about 4 medium ) 

4 Tbsp. Cornstarch 

2 Tbsp. All purpose flour 

1/2 C. Lemonade 

1 Tbsp. Dry ginger 

4 Egg yolks, lightly beaten 

1 C. Granulated sugar 

Filling: 

1 C. Milk or light cream 

2 Eggs, beaten 

1/2 C.  brown sugar 

1 C. Bran Flakes 

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 in a small bowl. Set aside
4. Chop carrots on a chopping board and place in a medium saucepan over medium heat until boiling and then turn down to simmer and steam until tender. Set aside
5. In a large saucepan combine sugar, flour, cornstarch, carrots, dry ginger  and lemonade together.  Cook mixture over medium heat until thickened. Remove from heat
6. Separate egg yolks from egg whites and store egg whites away for future use. Stir egg yolks lightly and then add a half cup of carrot mixture to egg yolks to temper them and stir together. Put egg yolks into carrot mixture and continue to cook until thickened. Set aside
7. In a large mixing bowl combine light cream, beaten eggs, brown sugar and bran flakes and carrot mixture stirring together to make a smooth batter.
8. Stir dry ingredients in slowly to make a batter that holds together well
9. Drop small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until lightly browned.
10. Remove from oven and allow muffins to cool before removing from muffin cups and place on a serving plate.


   Servings:  12 muffins

Flaxseed Oatmeal Raisin Muffins

Flaxseed Oatmeal Raisin Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Milk 

1 C. Granulated sugar 

3 Eggs, beaten 

1 C. Quick oats 

1 C. Thompson seedless raisins 

1/3 C. Ground flaxseed meal 

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. 

4. In a large mixing bowl combine milk, sugar and beaten eggs and stir together until light and creamy 

5. Add raisins, oats and flaxseed to the egg mixture and continue to mix ingredients together until everything is coated well 

6. Stir in dry ingredients and mix all ingredients together making a lumpy batter 

7. Put small amounts of batter into greased muffin cups and bake in oven for 15 to 20 minutes until they are light brown.

8. Remove from oven and wait for 5 minutes before putting them on a serving plate. 

 Servings:  12 Muffins 

Grandstand Cookies

Grandstand Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 Eggs 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1 C. Chocolate chips 

1/2 C. Peanuts, chopped 

1/2 C. Raisins 

1 C. Quick oats 

1 Tbsp. Milk 

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. In a large mixing bowl combine softened butter and sugars together. With an electric mixer beat on medium speed until light and creamy 

5. Add chocolate chips, peanuts, raisins and quick oats to mixture and continue to beat with an electric mixer on medium speed until dough comes together 

6. Add dry ingredients to wet mixture and coat flour evenly over everything. 

7. Pour in 1Tbsp of milk to keep dough together and form cookie dough 

8. Roll small amounts of dough with your hand into balls and place on parchment paper placing 2 inches apart. 

9. Flatten rounds with a fork and bake in preheated oven for 10 minutes until brown 

10. Place on wire rack to cool completely before storing away 

Servings 23 cookies 

Cranberry Apple Breakfast Cake

Cranberry Apple Breakfast Cake 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Red River cereal 

1 C. Granulated sugar 

3 Eggs, beaten 

1 C. Milk 

1 C. Apples, finely chopped 

1 C. Fresh cranberries, halved 

Directions: 

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

2. Preheat oven to 350 degrees Fahrenheit 

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

4. In a separate bowl beat eggs together until light and frothy 

5. Peel and chop apples into nice small pieces, Chop cranberries in half. Set aside 

6. Combine milk, beaten eggs and sugar in a large mixing bowl. Mixing with a wire whisk stir all ingredients together. Add breakfast cereal, chopped apple and cranberries to the mixture. Mix ingredients together well 

7. Add dry ingredients to batter and fold into wet mixture until light and fluffy. 

8. Pour batter into prepared cake pan and bake for 35 minutes until a light golden brown 

Servings:  15 squares 

Mandarin Orange Oatmeal Muffins

  Mandarin Orange Oatmeal Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

1 C. Milk or light cream 

2 Eggs, beaten 

1 C. Granulated sugar 

4 Mandarin oranges, peeled, seeded and segmented 

1 C. Quick oats 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

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

4. In a food processor assemble orange segments and pulse until fruit is a fine puree

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

6. In a large mixing bowl combine light cream, sugar and eggs, mix until light and fluffy 

7. Add oats and orange puree to the egg mixture and fold ingredients until just combined 

8. Stir in the dry ingredients and combine until batter is smooth and no lumps remain 

9. Pour batter into muffin cups and fill 3/4 full  and bake for 20 minutes in preheated oven 

10. Remove from oven and allow to cool before removing from pan. 

Servings:  12 muffins 

Pineapple Cocktail Cake

Pineapple Cocktail Cake 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1 tsp. Cinnamon 

1 C. Light cream or milk 

3 Eggs, beaten 

1 C. Granulated sugar 

1 C. Crushed pineapple, drained 

Juice of 3 Limes 

Juice and zest of 1 Lemon 

Juice and pulp of 1 Mandarin orange, seeded 

1 C. Short strand coconut 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

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

3. Ream juice and zest from limes and lemon 

4. Measure out crushed pineapple and mix with lemon and limes with juice and zest 

5. Peel Mandarin orange and break into segments. Place segments into food processor and pulse to a fine puree 

6. Mix all fruit puree and juice together in a medium size bowl 

7. Beat eggs together in a bowl until light and frothy 

8. In a large bowl mix cream, sugar and eggs together mixing until light and fluffy 

9. Add coconut and fruit puree to mixture and fold mixture gently until just combined 

10.  Mix in dry ingredients and blend all ingredients together until all the flour is absorbed into the batter 

11. Pour batter into prepared cake pan and bake for 35 to 40 minutes or until cake tester comes out clean when inserted in the centre of the cake. 

12. Remove from oven and allow to cool before storing in a container 

Servings:   15 squares