Ingredients
- Servings: 2
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
- in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
- bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- 1 cup unbleached flour
- 1 cup oat bran
- 1/4 cup sugar
- 1/4 cup real maple syrup
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup unsweetened plain soymilk
- 1/4 cup unsweetened applesauce (gravenstein)
- 2 egg whites
- 1 teaspoon real vanilla extract
- 3 very ripe mashed bananas
- 1 cup golden raisin
Recipe
- 1 butter muffin tin.
- 2 preheat oven to 400 degrees.
- 3 with a fork, combine flour, oat bran, sugar, baking powder and salt in a large bowl.
- 4 whisk together, soy milk, maple syrup, egg whites, vanilla, applesauce and bananas.
- 5 stir wet mixture into dry mixture until just combined.
- 6 fold in raisins.
- 7 divide batter among 12 muffin cups.
- 8 save extra batter in bowl.
- 9 bake for 18-20 minutes until toothpick comes out clean.
- 10 leave on rack to cool.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 head garlic, minced
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 6 cups vegetable stock
- 1 (28 ounce) can diced tomatoes
- 1/4 cup water
- 2 cups cooked lentils
- pepper (to taste)
- cayenne pepper (to taste)
- 1 cup dry pasta (any short kind)
Recipe
- 1 in a large soup pot, sauté garlic, onions, and carrots in oil on medium-high heat until the onions are translucent.
- 2 add the celery, stock, tomatoes, lentils, pepper, and cayenne and bring to a boil. reduce heat to low and simmer for 20 minutes or until carrots are tender.
- 3 add pasta and simmer to 10 more minutes before serving.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 4 tablespoons paprika
- 1 1/2 tablespoons cayenne
- 2 1/2 tablespoons black pepper
- 3 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 3 tablespoons salt
- 1 1/4 tablespoons dried oregano
- 1 1/4 tablespoons dried thyme
Recipe
- 1 stir together all ingredients in a bowl until combined well.
- 2 keeps in an airtight container at room temperature for 3 months.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 1 1/4 cups flour
- 1/4 cup sugar
- 1/2 cup butter, cold, cubed
- 2 egg yolks
- 2 tablespoons water, ice-cold
- 1 tablespoon butter, melted
- 1 cup peach, sliced
- 1 cup strawberry, hulled and quartered
- 1 cup blueberries
- 1/4 cup sugar
- 4 tablespoons flour
- 2 tablespoons dark (or lemon juice)
- 1/2 teaspoon nutmeg
- 1 tablespoon powdered sugar
Recipe
- 1 pastry:.
- 2 in a medium bowl, combine flour and sugar.
- 3 thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
- 4 in a small bowl, whisk together egg yolks and ice water.
- 5 slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. if the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
- 6 wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
- 7 filling:.
- 8 in a medium-large bowl, thoroughly combine all ingredients except powdered sugar. if the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. don't use too much flour, as the filling will become too starchy and gummy.
- 9 tart:.
- 10 preheat oven to 375°f
- 11 on a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
- 12 spread filling evenly pastry, leaving 1 1/2-inch dry outside edge.
- 13 carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. remember, it is meant to look rustic, so don't worry about perfection.
- 14 brush edges of pastry with melted butter.
- 15 bake at 375 f for 30-45 minutes or until pastry is lightly browned and filling is set.
- 16 allow to cool for 20-30 minutes.
- 17 sprinkle top of tart with powdered sugar.
- 18 slice into eighths and serve warm.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
- Servings: 6
- 6 cups low sodium chicken broth
- 2 lbs red potatoes, peeled and cut into 3/4 inch cubes
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 lb kielbasa, cut into 1/2 inch pieces
- 2 large leeks, white and green parts only, cut in half lengthwise, then sliced thin crosswise
- 1/2 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips
- 1/4 teaspoon pepper
Recipe
- 1 bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). discard bay leaf. using potato masher, coarsely break up potatoes, leaving large chunks.
- 2 meanwhile, melt butter in dutch oven over medium heat. cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). add leeks and cook until soft (about 4 minutes).
- 3 add potato mixture and kale to dutch oven and simmer until kale is tender (about 5 minutes). season with pepper and serve.
