• Makes one (or four) 4.5” x 8.5” pan PRINTER-FRIENDLY VERSION • Lovely for school lunches, after school snacks & when unexpected guests arrive. • Preheat oven to 350 0F. • Lightly grease baking dish with butter or coconut oil. DRY INGREDIENTS – Sift together in bowl: 2 cups Flour (8 cups – recipe x 4) 1 ½ tsp Baking powder … Read More

PRINTER-FRIENDLY VERSION • Yields: 20 muffins • A healthy snack for the whole family. WET INGREDIENTS • Whisk together eggs, milk, and oil until completely blended. • Stir in diced fruit. 2 1 cup 1/2 cup 2 cups eggs Low-fat Milk Olive Oil Pears &/or Apples – unpeeled DRY INGREDIENTS • Combine remaining ingredients in separate bowl. 3 cups 1 cup 4 tsp 1  tsp 1 … Read More

PRINTER-FRIENDLY VERSION • Makes 6 servings  PREPARE PASTRY DOUGH 1 1/4 cups 1/2 tsp 1 Tbsp 1/2 cup 1/8 cup All-purpose Flour Salt Sugar Butter – unsalted , chilled; cut into 1” pieces Ice Water – up to 1/4 cup BLEND INGREDIENTS • In a food processor, place the flour, salt, and sugar and process until combined. • Add the … Read More

• Makes 10 servings (One 4 oz. cake-filled ramekin per serving) • Make up to 2 days ahead prior to baking.  PRINTER-FRIENDLY VERSION SIFT TOGETHER DRY INGREDIENTS  • Sift together in medium-sized bowl. 3.4 oz 2/3  cup 5  tsp 1 1/2 tsp 1/4 tsp All-purpose Flour (less than 3/4 cup) Unsweetened Cocoa Instant Espresso Coffee Powder Baking Powder Salt COMBINE & REGRIGERATE … Read More

PRINTER-FRIENDLY VERSION • Makes 6 servings • PEEL & CUT 10 Apples (Best results with Macintosh or Golden Delicious varieties) • MIX WITH APPLES. Place in greased 9″ x 9″ baking dish. 1/2 cup 1 tsp 1 Tbsp Brown Sugar Cinnamon Lemon Juice • TOPPING: Combine & crumble on top of the apples 3/4 cup 1/2 cup 1/3 cup All … Read More

PRINTER-FRIENDLY VERSION  Ingredients: 4 cups fresh blueberries, washed, drained well 1/3 cup packed brown sugar 1/2 tsp cinnamon 1/3 cup flour 3/4 cup quick cooking rolled oats pinch of salt 1/2 stick softened butter (4 tbsp) Preparation: Pour blueberries into a lightly buttered baking dish. In a bowl combine the flour, brown sugar, cinnamon, oats, salt, and butter. Stir with … Read More

PRINTER-FRIENDLY VERSION • Makes 8 servings • Using butternut squash keeps the cake moist. • Keep this cake on hand as a healthy afternoon snack or breakfast treat.  PREPARE SQUASH • Preheat oven to 350°F. • Cut squash in half lengthwise and remove seeds. ….• Place the squash halves, cut side up, on a baking pan. • Cover with foil … Read More

PRINTER-FRIENDLY VERSION • A medley of summer fruits. • Makes an 8-9” pastry tart pan with a removable bottom • Filling can be refrigerated for up to 3 days! SWEET PASTRY CRUST  1 ½ cups Flour – all purpose 1/8 tsp Sea salt ½ cup Butter – unsalted ¼ cup Sugar – granulated 1 large Egg – lightly beaten • … Read More

• For loaves, pies, custards, soups… • ‘Sugar Pie’ pumpkins are best for baking & cooking due to their higher quality of flesh – sweeter with a lower water content. • 4 cups pumpkin pulp = 28 oz. canned pumpkin  PRINTER-FRIENDLY VERSION BAKE • Preheat oven to 375 0F. • Cut ‘Sugar Pie’ pumpkin in half. • Discard stem and … Read More

PRINTER-FRIENDLY VERSION • Makes a great summer recipe which works well with many other summer fruits. • Preheat the oven to 375º F. • Grease small round cake pan.  12 1/3 cup plus 3 Tbsp 1/4 cup 2 1/3 cup plus 3 Tbsp 1/4 cup plus 2 Tbsp Prune Plums – fresh (OR one 340 g canned plums – drained, … Read More