PRINTER-FRIENDLY VERSION • Makes approx. 6 crepes. • Bring France to your home by making crepes (thin pancakes) in your own kitchen. In Paris, they’re sold by vendors on the side of the road and are filled with a variety of sweet or savory fillings: Fresh fruit (berries, peaches & kiwi) Apple sauce Sautéed pineapples drizzled with hot fudge Chocolate … Read More

PRINTER-FRIENDLY VERSION • Makes 9 servings • Great antioxidants & delicious!  BERRY MIXTURE • Preheat oven to 400º F. • Mix the following ingredients gently. • Place the following in a greased 9″ x 9″ x 2″ baking dish…or single mini baking dishes: 3 cups 3 cups pinch 2 Tbsp 3/4 cup 1 Peaches Blueberries Salt Cornstarch – to help … Read More

PRINTER-FRIENDLY VERSION • Makes: 1-1/2 cups (375 mL) • Make-ahead: Refrigerate in airtight container for up to 4 days. 15 oz 2 Tbsp 4 tsp optional 1 Tbsp Fresh or thawed raspberries (425 G) – keep any syrup Water (approx.) Sugar of choice Cornstarch (up to 4 tsp) Lemon, Lime or Orange Juice MAKE JUICE • After cleaning the raspberries … Read More

PRINTER-FRIENDLY VERSION  Ingredients – 2 cups all-purpose flour – 2 teaspoons baking powder – 2 teaspoons ground cinnamon – 3/4 cup oil – 4 eggs -1 teaspoon salt – 1 1/4 cup sugar – 3 cups fresh grated carrots – 2 cups raisins – 3/4 cup crushed pineapple Directions Combine oil, crushed pineapple and sugar and add eggs. Beat with … Read More

PRINTER-FRIENDLY VERSION Makes 12 servings 1 cup 1/2 cup 1 cup 1/4 cup 2 1/2 tsp 1/2 tsp 1 1/4 cup 1 cup garnish All-bran Cereal Orange Juice Flour Sugar Baking Powder Salt Egg Vegetable Oil Nectarines – fresh, chopped (about 1-1/2 nectarines) Sliced Almond (optional) MAKE 2 MIXTURES – THEN COMBINE • #1 Combine bran cereal and orange juice; … Read More

PRINTER-FRIENDLY VERSION • Makes 16 servings • Use a 9” springform pan or 9” square baking dish  INGREDIENTS  3 cups Wheat-free biscuit baking mix – Bob Red Mill 1 cup Evaporated cane juice 1 tsp Cinnamon 1 tsp Nutmeg ½ tsp Allspice ½ cup Butter 1 ¼ cups Milk – almost, rice, soy or cow 1 cup Blueberries METHOD  • … Read More

• Makes one 9″ x 13″ pan  • There’s no need to add a pie crust or topping. It’s a great low-calorie fall family dinner treat. PRINTER-FRIENDLY VERSION PUMPKIN BASE 4 cups 1 cup 4 1 cup 1/2 tsp. Pumpkin – cooked & puréed 1% Milk Eggs Brown sugar – organic Ginger 1 tsp. 1/2 tsp. 1/4 tsp. 1 tsp. … Read More

PRINTER-FRIENDLY VERSION • Makes 1 loaf – aprox. 16 servings • Preheat the oven to to 350º F. Grease a nonstick 9×5-inch loaf pan; set aside. 1 cup 1 cup + 2 Tbsp 1/2 cup 4 1/2 cup 1/4 cup 2 cups 2 1/2 tsp 2 tsp 1/4 tsp 250 g Pumpkin – NOTE: Fresh has more nutritional value than … Read More

PRINTER-FRIENDLY VERSION • Makes 4 servings PREPARE THE BISCUITS  2 cups 1 1/4 cups 1/2 cup 2 Tbsp 1 tsp 12 Tbsp 1 1 1/2 cups sprinkle all-purpose flour cake flour – not self-rising granulated sugar baking powder salt cold unsalted butter – cut into pieces Vanilla Bean (or 1 tsp Vanilla Extract instead of a 2 inch piece of … Read More

PRINTER-FRIENDLY VERSION • Makes 8-10 servings • This lovely dessert is wonderful with vanilla ice cream! • Wash and cut Rhubarb into 1″ pieces. • Place in 9″ x 13″ baking dish & sprinkle with sugar: 4 cups 2 Tbsp Rhubarb White Sugar • Mix with fork until crumbly. Sprinkle over rhubarb: 1 cup 1 cup 1 tsp Flour Brown … Read More