Month: July 2019

Blueberry Biscotti

Blueberry Biscotti

Sometimes I feel like a crunchy cookie.  Blueberry Biscotti are just that.  Their crunchy and sweet with dried blueberries.  Their great with herbal tea or coffee.

INGREDIENTS

3 1/4 cups flourBlueberry Biscotti

2 tsp baking powder

1/4 tsp salt

4 beaten eggs

1 cup sugar

1/4 cup melted butter

1 tbsp lemon juice

1 tsp vanilla

1 1/2 cups dried blueberries

DIRECTIONS

In a bowl mix flour, baking powder, salt and dried blueberries.

In a second bowl beat eggs, sugar, butter, lemon juice and vanilla together until mixture is light and fluffy.

Continue reading “Blueberry Biscotti” →

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Cheddar Soup

Cheddar Soup

Cheddar Soup is good on rainy days or in the winter after skating or skiing.  This recipe is different as it has mushrooms as a main ingredients.  Serve with a side of Bread Machine Rosemary Bread for a complete meal.

INGREDIENTSCheddar Soup

1 chopped red onion

1 lb chopped button mushrooms

3 tbsp flour

1 tbsp lemon pepper seasoning

3/4 tsp dry mustard

2 cups milk

2 cups water

2 1/2 cups shredded extra old cheddar

DIRECTIONS

Continue reading “Cheddar Soup” →

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Cranberry Sunflower Cookies

Cranberries are my favourite dried fruit.  I love them in granola, harvest loaves or cookies.  Cranberry Sunflower Cookies combine the fruit with crunchy sunflower seeds and sweet coconut.   Their great by themselves as a treat or taken on a picnic.

For a change try dried blueberries instead of cranberries.

INGREDIENTS

1 1/2 cups flourcranberry-sunflower-cookies

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sat

3/4 cup butter or 3/4 cup vegan margarine

1 cup sugar

2 eggs or 2 flax eggs

1 1/2 tsp vanilla extract

2 cups rolled oats

1 cup dried cranberries

Continue reading “Cranberry Sunflower Cookies” →

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Infused Vinegars

Simple Infused Vinegars

Flavoured vinegars are great in salad dressings but can be pricey to buy.  Fortunately they are easy to make but takes some preparation.  Below I have listed recipes for Raspberry/Blueberry Vinegar, Sage Red Wine Vinegar and Thyme Basil Vinegar

Raspberry/Blueberry Vinegar

Simple Infused Vinegars1/2 cup mashed raspberries

1/2 cup mashed blueberries

White vinegar to fill a jar

Add  fruit to jar and fill with vinegar.  Cork and let stand for at least 1 week.   Strain and use on salads or as a marinade.  Can be sweetened by adding stevia to the finished vinegar. Continue reading “Infused Vinegars” →

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Old Fashioned Banana Muffins

Old fashioned banana muffins

Old fashioned banana muffins are great for using up the ripe fruit before it spoils.  The recipe is light, sweet and fluffy and is good with coffee or tea.  For a special treat try adding chocolate or butterscotch chips to the batter.

INGREDIENTS

1/2 cup vegan margarineOld fashioned banana muffins

3/4 cup sugar

1 beaten egg

1 cup mashed bananas

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla

1/2 tsp salt

DIRECTIONS

Continue reading “Old Fashioned Banana Muffins” →

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Peach Cobbler

Fresh and fruity peach cobbler is a great addition to a meal.  Made with frozen peaches it can be made at any time of the year.

INGREDIENTS

1 bag frozen peaches thawedPeach Cobbler

1/2 cup sugar

1/3 cup brown sugar

1/4 cup cornstarch

1 tsp cinnamon

1/4 tsp ginger

2 cups flower

2 tsp baking powder

1 tsp salt

1/4 cup sugar

1/2 cup cold margarine or vegetable shortening

1 egg

3/4 cup milk

DIRECTIONS

Mix peaches, sugar, brown sugar, cornstarch and spices together in a bowl.  Pour into a greased baking dish.

Mix flour, baking powder, salt  and  second amount of sugar together.  Add margarine or shortening and mix together until mixture is crumbly.

Add milk and mix only until combined.  Put dough on top of peach mixture.

Bake at 375 degrees Fahrenheit for 40 minutes or until golden brown.

 

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