1 1/2 cups flour
1 cup packed brown sugar
1 1/4 cups rolled oats
3/4 t salt
3/4 t baking powder
1/2 t baking soda
1/2 t cinnamon
3/4 cup unsalted butter, cut into 1-inch pieces
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1/4 cup packed brown sugar
1 T grated lemon zest
1/2 t cinnamon
2 T all-purpose flour
2 1/2 cups frozen raspberries
1/4 cup lemon juice
2 T unsalted butter, melted and cooled


Pulse flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor to combined. Add the butter and pulse until loose crumbs form. Reserve 1 1/2 cup of the mixture for the topping. Put the remaining mixture into a greased 9X13 baking dish, and use your hands press the crust into an even layer at the bottom of the pan.  Bake at 350' until golden brown (about 15 minutes). Remove from oven and let cool.

Whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and stir until the raspberries are evenly coated. Spread on top of the crust, and sprinkle the remaining crumb mixture evenly over filling. Bake for 35 to 45 minutes, until the top is golden brown and the filling starts to bubble around the edges. Once cool, store in an airtight container in the fridge.

1/2 C butter, softened
1 C brown sugar
1/2 C white sugar
1 egg
1 C skim milk + 1 tsp lemon juice
1 tsp vanilla
1 1/2 C flour
3/4 C cocoa (if using dutch process cocoa, see original recipe for change in leavening ingredients)
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter well. Beat in sugars until fluffy. Beat in egg, milk + lemon juice, and vanilla. Sift dry ingredients together, and stir into wet until just blended. Pour into a greased loaf pan and bake at 325` for 70 minutes, or until it tests done.

In large bowl, combine flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. (I always think this is so much easier and faster to do with my hands) In separate bowl, combine banana, milk, coffee and vanilla. Stir into dry mixture to make dough. (This is much less dry than any other scones I've made.)

On lightly floured board, knead dough lightly for about 30 seconds. Shape into a disk about 1/2 inch thick. Cut into 8 segments. (And if you plan to serve to toddlers like me, cut each segment into 2 triangles to yield 16 snack-size scones.) Bake at 425` oven for about 12-15 minutes or until lightly browned.

1 C ricotta cheese
2 eggs
1 C milk
1 Tblsp vanilla 
1 Tblsp lemon juice
4 Tblsp butter, melted and cooled
2 C flour
3/4 C white sugar
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 Tblsp lemon zest
1 1/2 C blueberries

Whisk the ricotta cheese. Beat in the eggs one at a time. Add milk, vanilla, lemon juice, and butter. Mix well.

Combine flour, sugar, baking powder, baking soda, salt, and lemon zest. Add  to the wet mixture and stir until just combined. Fold in the blueberries. (Do not over mix this mixture or the muffins will be tough when baked.)

Divide in lined or greased muffin tins nad bake at 350' for 30 minutes, or until lightly browned on the edges and testing clean.

1/4 C icing sugar (the original recipe called for 1/2 C, but that seemed to be way more than necessary)

Beat sugar, banana, vegetable oil, soy milk, and vanilla. Combine flour, cocoa, baking powder, salt and cinnamon. Pour into wet mixture and stir to combine.

Divide batter into 24 greased mini muffin cups. Bake  at 350` for 15-20 minutes. Remove from oven and allow to cool in pan for about 15 minutes. Remove from pan and roll in icing sugar. (I put the sugar in a large bowl so there was lots of room to roll and move the muffins, before dusting the excess back into the bowl.

1 3/4 cups flour
1/3 cup white sugar
2 tsp baking powder
1/2 tsp salt
5 Tblsp butter, cut into small chunks
1/2 cup dark chocolate chunks
1/2 Cup skim milk

Combine all dry ingredients. Cut butter in using two knives (I always give up at some point and use my hands) until it looks like coarse crumbs. Stir in chocolate chunks. Work in milk gradually (may use slightly more or slightly less) until the dough comes together. Shape into a disk, and cut into triangles. Bake at 400` for 10-15 minutes or until lightly browned.

1/4 C unsalted butter
1/4 C packed brown sugar
1 tsp cinnamon
1 apple,
5 large eggs
1/2 C milk
1/2 C flour (I used whole-wheat)
Dash of salt

Preheat oven to 425`. Put butter, brown sugar, and cinnamon into your pie plate. Place in the oven until bubbly. Remove from oven. Add apples, stir to coat, and return to oven for 2 minutes. Meanwhile, beat remaining ingredients until frothy. Pour over apple mixture and bake for 20 minutes, or until set.

1 1/4 cups flour
1/4 cup brown sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs
1 cup milk
1/2 cup pumpkin puree
3 Tbsp melted butter

Sift dry ingredients together. In a separate bowl, whisk the remaining ingredients. Mix the dry ingredients into the liquid mixture and whisk until smooth. Bake batter in waffle iron according to the manufacturer's instructions.

1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1 C buttermilk
2 eggs, lightly beaten
1/4 C melted butter
1 Tbsp molasses (Crosby's, of course, since it's made here!)
1/4 C firmly packed brown sugar

Combine dry ingredients in a mixing bowl. Stir in the remaining ingredients until smooth. Cook waffles according to the directions with your waffle iron. Mine took slightly less time than my regular waffles often too - plus the dark colour of the batter made them appear quite dark before they were well-done.

With oodles of beets from our produce pack program, I was excited to find this recipe for the kids. And they loved them! I noticed a slight smell of beets when I cut into mine, but they taste the same if you close your eyes. I sprinkled chocolate chips and blueberries on a couple to make them extra-appealing to my toddlers.

First, clean your beets and trim to allow an extra 1/2 inch on each end. (ie: 1/2 inch of stem and 1/2 inch of skinny root on each beet). Place in a covered casserole dish, and bake at 425' for 1 to 1 1/2 hours, depending on the size of your beets. Allow to cool in the covered dish, before simply rubbing to remove the skin with your fingers. Then, puree beets in a food processor until smooth - adding a little water if necessary.

You can easily incorporate the pureed beets into your own pancake recipe in lieu of oil or apple sauce.




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Rolls:
1 1/4 C warm water
1/3 c oil
1/4 C sugar
2 1/4 tsp rapid rise yeast
1 tsp sat
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
3 1/4 C flour
1/4 C melted butter
1 Tblsp cinnamon
1/2 sugar

Combine water, oil, sugar, and yeast. Let rise for 15 minutes until bubbly. Add salt baking powder, baking soda, and egg. Mix well. Add flour one cup at a time until well incorporated. Cover with a clean tea towel and let rise approx 15-20 minutes.

Roll dough into a large rectangle approximately 1/4-1/3 inch thick. Brush liberally with melted butter and evenly sprinkle with sugar and cinnamon. Starting with one long edge, gradually roll up entire dough into a long log. Cut rolls approximately 1-inch thick using a serrated knife. Place in greased baking pans and allow to rise. Once risen, bake at 425' for 15 minutes until just lightly golden.

Icing:
2 C icing sugar
2 tsp maple syrup (Thank you to The Bells for my stash!)
1/4 C milk
2 Tblsp melted butter
1/4 C brewed coffee
Pinch of salt

Combine all ingredients in a bowl, and whisk until smooth. Drizzle over (or drown) warm (but not hot) cinnamon rolls. You may wish to add the coffee and milk gradually to get your desired consistency.

These muffins were adapted from this recipe from Cooking Light . Unfortunately, my changes make them a little less healthy because I was working with ingredients that I already had. I look forward to trying the original recipe sometime soon. These muffins taste like a coffee shop treat!

1/3 C light cream cheese
2 1/2 tbsp butter, softened
1/2 C sugar
3/4 tsp vanilla
1 large egg
1 C flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1/4 C milk
1 cup frozen raspberries

Beat cream cheese and butter in a large bowl until well blended. Add sugar, vanilla, and egg. Beat until fluffy.

Combine flour, baking soda, cream of tartar, and salt. Add to cream cheese mixture, alternating with milk. Fold in raspberries.

Spoon batter into prepared muffin pan. Bake at 350° for 25 minutes or until done. Yeilds 12 small-ish muffins.

1 egg
3/4 C flour
1/4 C quick oats
1/2 C apple sauce
1/2 C milk (more or less)
3 tsp baking powder
1/4 t salt
1/2 t cinnamon
1 small apple, peeled and grated

Combine all ingredients, adding the milk last and adding more or less depending on the consistency of the batter. For each pancake, pour onto a hot pan and cook until cake is puffy and bubbles on the surface are popping. Flip, and cook for an additional minute or two. Serve immediately, or cool on wire rack and reheat in the toaster.