Cookies - Granola Cookies (Top)

1/2 C butter

3/4 C sugar

2 eggs

1&1/2 C flour

1/4 tsp salt

2 tsp baking powder

3 T milk

1 tsp vanilla

2 C granola

 

Cream margerine and add sugar gradually

Add eggs one at a time and beat after each egg

Sift dry ingredients together.

Add to the creamed mixture with milk and vanilla

Cookie on a greased cookie sheet for 10 -15 minutes at 375

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Cookies - Jenny’s Oatmeal Cookies (Top)

1&1/2 C butter

½ C vegetable oil

2&1/2 C brown sugar

3 large eggs

3 T honey

1 T vanilla

1&1/2 tsp salt

4 C white flour

3 lbs of rolled oats

8 oz dark raisins

8 oz chopped walnuts

 

Set oven to 350

Cream butter & sugar until smooth

Beat in eggs, honey, vanilla, & salt until creamy

Make 3 inch balls and flatten to 5-6 inch cookies

Bake 15 minutes

 

Cookies - Oatmeal Chocolate Chip Cookies (Top)

1 C butter (or hard margarine)

2 C brown sugar, packed

2 large eggs

1 tsp vanilla extract

2 C all purpose flour

1 tsp baking powder

1 tsp baking soda

2 C quick cooking rolled oats

2 C semi sweet chocolate chips

¾ C unsweetened coconut

 

Cream butter & sugar.  Add eggs one at a time.

Add vanilla.

Combine next 3 ingredients in a separate bowl

Add to first bowl in 2 halves – mixing after each addition

Add last 3 ingredients

Drop using 2 T per cookie.

Cook at 350 for 8 to 10 minutes

 

Cookies - PB Choco Mint Cookies (Top)

1/2 C white sugar

1/2 C brown sugar

1/4 C butter

1/8 C Canola oil

1/8 C Apple sauce

1 egg

1/2 C peanut butter

1/4 tsp vanilla

2 C flour

1/4 tsp. salt

1 tsp baking soda

1 C large flake oatmeal

½ C dark chocolate mint chips

 

Mix the 6 wet ingredients together

Mix flour, salt, sugar and baking soda

Add dry mixture to liquid.  Add the oatmeal and chocolate chips

Spoon onto cookie sheet –Mixture should be thick and stiff

(roll into balls first if you want round cookies)

Press with a fork to the desired thickness

Bake for 9-10 minutes at 350.

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Cornbread (gluten free) (Top)

1 C gluten free flour mix

1 C cornmeal

¼ C sugar

1 T baking powder

¾ tsp salt

5 T butter, melted

2 eggs, room temp, whisked

1 C milk at room temperature

½ red bell pepper, diced

½ C grated paresan cheese

 

Grease with canola & put cast iron pan in oven and pre-heat to 400.

Combine flour, cornmeal, sugar, baking powder, and salt.

Whisk butter, eggs, milk & peppers together.  Add wet to the dry.

Place mixture in pan and sprinkle on the parmesan.

Bake for 20 minutes or until knife comes out clean

 

Cous Cous in the Microwave (Top)

1 C cous cous

1&1/4 C liquid in a 2 C glass measuring cup

Heat liquid in microwave

Add cous cous & cover for 1 or 2 minutes

Serve

Optional - lemon juice (1/4 C), oil, salt

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Crepes – French Crepes from Nan (Top)

2 eggs   

1 C milk

3/4 C flour

Or                              

3 eggs

1.5 C milk

1&1/8 C flour

 

Beat eggs until foamy

Add milk

Slowly add flour and blend well

Cook on a high heat

 

Crepes - Whole Wheat Crepes (Top)

3 eggs

1 cup milk

3/4 C whole wheat flour

1/4 tsp salt

oil

 

Blend eggs, flour and salt (in a blender)

Refridgerate for 1/2 an hour if time allows

Coat frying pan with oil and get it very hot

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Crisp - Apple Crisp (Top)

6 C apples (12 apples)

1 C rolled oats

1/2 - 3/4 C butter

1 C flour

1+ C brown sugar

 

Mix the dry ingredients together

Add butter (the more butter, the softer the crust)

Pour apples into a casserole dish

Spread the mixture over top

Bake at 350 for 40 minutes

 

 

Crisp - Apple Crisp With Blackberries (Top)

4 large apples

1&1/2 C blackberries

½ C sugar

¼ C brown sugar

1 C + 2 T of flour

1 tsp cinnamon

½ C butter

 

Set oven to 400 F.  Grease 2 litre dish.  

Peel & cut apple in ½ inch chunks.  

Nuke for 5 minutes.

Add blackberries.

Mix sugar + 2T of flour.  Add to fruit & mix.

In bowl mix flour, brown sugar & cinnamon

Cut the butter in until it is just coarse crumbs.

Lay on top of fruit mixture and bake for 30 minutes

 

Crisp – Pear Cranberry Crisp (Top)

3 T cold butter

5 T brown sugar

¼ C old fashioned oats

¼ C coarsely cut sliced almonds

2 T whole wheat flour

pinch of salt

4 pears – skinned/cored/chopped

1/2 C dried cranberries

1 T lemon juice

½ tsp cinnamon

 

Heat oven to 375 and butter a baking dish

Cut butter into brown sugar with pastry blender

Add oats, almonds and flour and pinch of salt

Mix pears, cranberries, lemon juice and cinnamon

Add pear mixture to baking dish and top with the dry crumble

Cook for about 40 minutes. Cover with foil if browning too fast

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Crumble - Blackberry and Apple Crumble (Top)

2-3 tart apples

2 C blackberries

1 tsp cinnamon

Sprinkle of brown sugar

Crumble:

2&1/2 C whole wheat flour

1/2 C sugar

4 oz firm butter

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Peel and cut apples, wash berries and place in a dish

Sprinkle with sugar and cinnamon

Crumble: Combine flour and sugar, then cut the butter into it

Rub the mixture with fingers until you get coarse crumbs

Spread over the fruit and bake at 350 for 25 minutes or until brown

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Crumble - Rhubarb Strawberry Crumble (Top)

2 C chopped strawberries

2 C chopped rhubarb

1/2 C sugar

2 T cornstarch

1/8 tsp salt

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Topping

3/4 C flour

1/3 C packed brown sugar

3 T sugar

1 tsp cinnamon

1/8 tsp salt

6 T melted butter

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Pre-heat oven to 375

Coat 7.5 inch round dutch oven with oil

Toss all first ingredients & put in cooking dish

Toss topping ingredients together 

Sprinkle on top

Put open dish on baking sheet

Cook for 45 minutes 

 

Cupcakes – Mom’s Maple Cupcakes (Top)

3/4 C brown sugar

1/2 C butter

1/2 C raisins

1 egg

1 tsp nutmeg

1 tsp soda

1&1/2 C white flour

1/8 tsp salt

1/4 C butter

3 tsp mapleline

Icing sugar

Milk

 

Cook raisins in 2 C water until 1/2 left.  Mix dry ingred. into wet.

Alternate with raisin water.  Start & finish with dry ingredients.

Fill cupcake cups 2/3 full.  Bake at 350 for 15 min.  Makes 9.

Icing

Melt butter.  Add mapleline.

Add icing sugar until right consistency / color

Use milk to achieve the right consistency

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Dip - Layered Bean (Top)

1/4 C sour cream

1/4 C mayonnaise

1/2 package taco seasoning

10 1/2 oz refried beans

2 medium avocados, mashed

1 C marbled cheese, grated

4 green onions, chopped

½ C chopped green olives

3 tomatoes, diced

2 bags tortilla chips

 

Mix sour cream, mayo and taco seasoning & onions.  Set aside

Spread beans on a 9 or 10 inch pie pan

Spread avocadoes over the bean layer.  Then sour cream mixture

Sprinke on shredded cheese

Add a layer of olives.  Then add the layer of diced tomatoes

Refridgerate an hour before eating

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Dip - Layered Crab Dip from Cindy (Top)

1 - 8 oz package creamed cheese

1 T grated onion

1 T worchestershire sauce

1&1/2 tsp lemon juice

½ c chili sauce

1 7 oz can crab meat

2 tsp parsley

 

Mix cheese, onion with the worchestershire sauce and lemon juice

Spread in shallow serving dish

Spread chili sauce over top

Drain and rinse crab and spread over the chili sauce layer

Sprinkle with parsley.

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Dip - Spinach Artichoke (Top)

1 - 16 oz can artichokes

1 box frozen spinach

1 can water chestnuts - chopped

¼ C finely chopped onion

1 T lemon juice (from ½ lemon)

1&1/2 C mayo (real not diet)

1 C parmesan

Minced garlic to taste

 

Drain and pat dry the artichokes and frozen spinach

Put in a bowl and add chestnuts, onion, garlic and lemon juice

Mix and then add the mayo.  Add the parmesan

Mix and add to a casserole dish.

Cook in oven for 20 minutes @ 350 F until its hot and bubbly

Serve with white corn chips or any type of cracker.

 

Dressing – Caesar  Dressing w Olive Oil (Top)

½ C fresh parmesan cheese

8 anchovy fillets (or paste)

3 T fresh lemon juice

1 garlic clove

2 T dijon mustard

¾ C olive oil

Croutons

 

Combine first 5 ingredients in a food processor

While still running, slowly add the olive oil

Season with salt and pepper

Place romaine in large bowl and add 2/3 C dresssing

Add another ¼ C parmesan and toss until well coated

Add croutons and toss again.

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Enchilada’s - Chicken Enchiladas (Top)

2 chicken breasts

1 can cream of mushroom soup

1 small can of green chilies

1 medium onion

Fresh mushrooms, sliced

10 – 8 inch flour tortillas

Cheddar cheese

Mozarella

1 C sour cream

 

Saute onions, mushrooms, chicken and chilies 

Add the soup and sour cream

Lay a strip of mixture on the tortilla.  Add 2 T of shredded cheese

Roll up and place in 9 by 13 pan

Add left over mixture to the top of the rolled tortillas

Cover with mozarella.  Bake at 400 for 30 minutes

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Cream Sauce (Roux) via Microwave (Top)

3 T butter - melted

3 T flour

Salt and pepper

2 C Milk

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Add the butter and flour to a microwave proof bowl

Mix it up

Add the milk slowly while mixing

Microwave 3 times for 3 minutes each

Stir after each microwave session