Individual Recipes
APPLE SPICE MUFFINS
Preheat oven to 400F and line 18 muffin cups with paper cups.
In a large bowl, combine:
1 ½ cups each all purpose flour & whole wheat flour
2 tsp. baking powder
1 tsp. ground ginger
½ tsp. salt
1 tsp. baking soda
½ tsp. cinnamon
pinch ground cloves
In a separate bowl, whisk together:
½ cup brown sugar
2 eggs
1 ¼ cups milk
1/3 cup molasses
¼ cup melted butter
Pour over dry ingredients and sprinkle with 2 cups cooking apples, peeled.
Stir just until moistened
Spoon into pan and bake for 25 minutes or until tops are firm to the touch
ONTARIO MAPLE MUFFINS
Combine:
¾ cup natural wheat bran
½ cup milk
½ cup maple syrup
Beat in 1 egg
¼ cup vegetable oil
Combine and add to above:
1 ¼ cup whole wheat flour
3 tsp. baking powder
½ tsp. salt
½ cup walnuts or pecans
Spoon batter into 12 lined muffin cups and bake
At 400F for 20 minutes.
DO NOT OVERBAKE.
From: Let’s Break Bread Together
BREAD MACHINE CRANBERRY BREAD
Put all ingredients in the bread machine and select regular cycle:
½ cup water
¼ cup cranberry juice
2 cups all purpose flour
2 Tbsp. white sugar or honey
1 tsp. salt
1 Tbsp. instant skim milk powder
1 Tbsp. butter
¼ - ½ cup chopped cranberries
1 ½ tsp. dry active yeast.
BREAD MACHINE WHOLE WHEAT BREAD
Place the ingredients in the bread machine as follows:
1 2/3 cup water
3 Tbsp. instant milk powder
2 Tbsp. oil
2 Tbsp. molasses or Honey
2 tsp. salt
3 ½ cups wholewheat bread machine mix
1 cup 12 grain cereal
1 ¼ tsp. yeast
Do on the wholewheat setting
RICH DARK FRUITCAKE
Prepare fruit; wash and dry:
6 cups Sultana raisins
6 cups Seeded raisins(lexia)
3 cups Currants
1 ½ cups chopped dates
½ lb. glazed cherries or 1 cup drained maraschino, sliced
Combine the above with:
2 cups slivered almonds
3 cups mixed peel
1 cup all purpose flour (to coat fruit)
In a large bowl, cream until fluffy:
2 cups butter
1 tbsp. vanilla
1 tbsp. almond extract
Gradually add 2 cups white sugar. Beat 12 egg yolks until lemon coloured and add to mixture.
Add ½ cup molasses and combine mixture.
Beat the 12 egg whites until stiff peaks form but not dry.
Fold gently in to the above.
In a small bowl, mix together:
2 ¼ cups all purpose flour
½ tsp. baking soda
½ tsp. salt
4 tsp. cinnamon
3 tsp. baking powder
2 tsp. allspice
1 tsp. nutmeg
½ tsp. cloves
Combine with creamed mixture, alternately with:
½ cup grape or fruit juice/ brandy
½ cup strong coffee
Add fruit and nuts. Stirring well.
Turn butter into 2-10” pans, prepared with double layers of brown paper, greased (fill about 2/3 full)
Bake in 275F oven for approximately 2 ½ – 3 hours or until tester comes out clean. Let cool completely. Wrap and store as fruit cake. Store in a cool place.
TRADITIONAL FRUITCAKE
If you make a Christmas cake, now is the time so they will be nice for Christmas....
Line a 10” square pan with a double layer of brown paper, greased separately.
Combine and let stand overnight or at least 2 hours:
4 cups mixed candied fruit
2 cup golden raisins
2 cup dark raisins
1/2 cup dark rum
Add 1 cup each blanched slivered almonds, chopped and pecans/walnuts.
Toss the above with 1/2 cup all-purpose flour-[regular or Gluten Free mix#1 can be used in this recipe].
Set aside.
Cream together:
2/3 cup butter
½ cup white sugar
1 cup packed brown sugar
Beat in 4 eggs, one at a time.
Beat in:
2 tsp. vanilla
1/2 tsp. almond extract
Combine and stir into creamed mixture:
1 tsp. Baking Powder (11/2 tsp. G.F.)
2 cup all purpose[reg. or gluten free] flour
1/ tsp. each of salt, cinnamon, allspice, nutmeg
Add fruit and mix thoroughly.
Turn into prepared pans.
Bake in 275F oven for 2 1/4 hours or until cake is firm and tester comes out clean.
Cool in pan for 30 minutes, remove and cool completely on rack.
Wrap in foil or airtight container. Store for 1 week before slicing, unwrap periodically and brush with rum.
Keeps for about 6 weeks.
Can be frozen.
BANANA CHOCOLATE CAKE
Surprise. You will think you are biting into a piece of Chocolate cake and then you taste banana.
This is from Company’s Coming Cake recipe book.
Preheat oven to 350 degrees F.
Cream together
¾ cup softened butter
1 ¾ cup white sugar
I egg
Blend well and add in another egg.
Mix in 1 ¼ cups banana and 1 tsp. vanilla
In a small bowl, mix together-
2 cups all-purpose flour
¾ cup cocoa
1 ½ tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
Add the flour mixture to butter mixture in 3 parts alternately with ¾ cup sour milk in 2 parts, beginning and ending with flour.
Spread in 2 greased round 9” layer pans[or line with waxed or parchment paper]
Bake in oven until wooden toothpick come out clean,about 40 minutes. Frost with a chocolate icing and enjoy.
BEEF STROGANOFF
Cut 1lb. beef sirloin into 1/4” pieces.
Combine:
1 Tbsp. flour & ½ tsp. salt
Coat meat with flour mixture.
Heat skillet and add 2 Tbsp. butter and when melted, add sirloin strips and brown quickly on both sides.
Add 1- 3-ounce can sliced mushrooms, drained
½ cup chopped onion
1 clove garlic, minced
Cook 3-4 minutes or until the onion is crisp-tender.
Remove meat and mushrooms from the pan.
Add 2 Tbsp. butter to the pan drippings & blend in 3 Tbsp. flour
Add 1 Tbsp. tomato sauce
Stir in 1 ¼ cup cold beef stock or 1 10oz.can condensed beef broth.
Cook and stir over medium-high heat till thickened and bubbly.
Return browned meat and mushrooms to skillet.
Stir in 1 cup dairy sour cream and 2 Tbsp. white wine.
Cook slowly until heated through.
DO NOT BOIL
Keep warm over hot water and serve with buttered noodles.
Yield: 4-5 servings
From: Better Homes & Gardens Cookbook
VEGETABLE BAKE
Mix together and bake for 1 hour at 350F in a greased casserole dish:
1 10oz tin stewed tomatoes
1 large zucchini- cut in pieces
1 chopped onion
1 cup peas
1 cup grated cheese
WHEAT FREE VEGAN PIE SHELL
Lightly oil a 9 inch pie plate.
In Food Processor,pulse together or mix by hand:
1 1/2 cups spelt flour[or 1 ¼ cups light spelt flour and 1/ 4 cup oat bran]
½ tsp. Salt
½ tsp. cinnamon[opt]
Add ½ cup cold pressed, organic coconut oil, diced or Earth balance shortening.
1 Tbsp. Maple Syrup[opt]
2-6 Tbsp. Ice water
Form a ball and roll out dough on a clean, floured surface.
Cover with saran wrap: refrigerate until ready to use
VEGETABLE PIZZA
On two slightly greased cookie sheets,
spread 2 cans Pillsbury Crescent Rolls.
Flatten slightly and pinch seams together.
Bake at 350o F for 8 minutes.
Mix together:
2-8 oz. cream cheese
1 tsp. garlic powder
1 cup Miracle Whip
1 tsp. onion powder
1 tsp. dill weed
Spread on cooled crust.
Refrigerate overnight.
Combine and spread evenly over filling.
1 ¼ cup grated carrot
2 cups finely chopped cauliflower
2 cups finely chopped broccoli
¼ cup chopped green pepper
¼ cup chopped red pepper
1 tbsp. chopped green onion
Top with grated cheddar or marble cheese.
Cut into small squares to serve.
Enjoy!!!!!!
POTATO SOUP
In a large pot,
cook 1 large onion & ½ cup celery in 3 Tbsp. butter until soft.
Add 3 Tbsp. flour & stir until smooth.
In another pot,
cook 2 cups potatoes, peeled & diced in a enough water to cover.
Stir 3 cups chicken stock into the pot containing the onion & celery.
Add the cooked potatoes, and the water too.
Bring to a boil & let simmer together.
Add 1 ½ cups milk & cook 5 minutes longer.
DO NOT BOIL after the milk is added.
Season to taste with salt & pepper.
Makes 8-10 servings.
From: Let’s Break Bread together
PIE SPICE
Sometimes referred to as “apple pie spice” or “pie spice,” this blend is the most popular way to flavor fruitcakes, shortbread, sweet pies and all kinds of delectable pastries.
Simply mix together these ground spices:
4 teaspoons coriander seed
2 teaspoons cinnamon
2 teaspoons cassia
½ teaspoon nutmeg
¼ teaspoon green cardamom seeds
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon cloves
To impart a deliciously fragrant, sweet spice flavor to cakes, biscuits, cookies and pastries, add 2 teaspoons of mixed spice per cup of flour to the dry ingredients. Fruitcakes, mince pies, and rich or sweet foods require more—up to twice the amount if a distinct spiciness is desired.
ORANGE MOUSSE
In a saucepan,
sprinkle
1 tbsp. gelatin over 2/3 cup orange juice
Let stand for 5 minutes and then stirring over LOW heat,
heat for 1 minute, or until the gelatin is dissolved.
Stir in :
1 cup plain yogurt
1/3 cup white sugar
2 Tbsp. orange liqueur(Grand Marnier)
Fold in ½ cup whipping cream, lightly whipped
Spoon into individual sherbets or chocolate cups.
Refrigerate until set, about 1-1/2 hours