Buttersquashies

Wow, this blog hasn't been posted on in a long time! I shall fix that :).

Buttersquashies

3/4 cup (1-1/2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1-1/4 cups AP flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 cups quick oats

1-3/4 cups (or more) butterscotch chips

Preheat oven to 375°

Beat butter and both sugars in a large bowl until well blended. Add eggs and vanilla; beat well. Combine dry ingredents. Gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch, mix well.

Bake on parchment paper for 8-10 minutes.

Orange Oatmeal Bars

This recipe is an adaption of the lemon oatmeal bars from Recipe-Go-Round

Bars:
1 1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2/3 cup granulated sugar
1 cup butter, softened
1/2 cup milk
1 egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 Tbsp grated orange peel
Juice of half an orange (you may need to reduce the butter)

Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1 Tbsp grated orange peel

Heat oven to 180 C / 350 F. For bars, in a large bowl, combine all bar ingredients. Beat at low speed, scraping bowl often until well mixed, 1 to 2 minutes. Spread into ungreased 13x9 inch baking pan. Bake for 15-20 minutes, or until wooden pick inserted in centre comes out clean.

For glaze, in small bowl, combine all glaze ingredients, stir until smooth. Spread over warm bars. Cool completely and cut into bars. Recipe will make about 3 dozen bars.

Whole Wheat Orange Cookies

Ingredients
1 c Sugar
1 tsp Baking powder
1/2 tsp Salt
1/2 tsp Soda
1/2 tsp Nutmeg
1/2 c Butter or margarine
2 tbsp Milk
1 tbsp Orange peel (grated)
1 Egg
2 c Whole wheat flour

Instructions
Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinnamon). Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees F (180 C). If a flatter cookie is desired, flatten a bit with a glass before baking.

Ginger Oat Biscuits

2 ½ cups oats
2 cups flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
½ - 1 cup crystallized ginger
250 g melted butter
1 egg
1 Tbsp golden syrup

Mix all ingredients and bake at 180° C (350° F) for about 20 minutes.



Recipe by Rosanne Martin

Chocolate Mug Cake

Gluten free

Yes, it’s not a typo, this is a cake made in a mug…the dangerous thing is it only takes 3-3 1/2 minutes in the microwave!

Ingredients
1 Large Coffee Mug
2 Tablespoons rice flour
2 Tablespoons Tapioca flour
1/4 teaspoon guar gum (optional, I have made it without and it’s fine)
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk or soy milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
small splash vanilla essence

Method
Add dry ingredients to mug and mix well. Add egg, mix thouroughly. Add milk and oil, mix again. Add chocloate chips and vanilla, mix. Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!This may serve 2 as a dessert depending on your appetite.

Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.

Recipe from Gluten Free Living

Orange Tea Muffins

~Ana Wolf

2 cups sugar, divided

½ cup fresh orange juice

½ cup butter, softened

¾ cup sour cream

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated orange peel

½ cup chopped nuts

Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange peel, and nuts. The batter will be stiff. Spoon batter into greased miniature muffin pan(s), filling each cup completely full. Bake at 375˚ for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack. Yield: 36 small muffins.

Carrot Pie

My sisters and I first tried this Carrot Pie when we lived in Vermont and my family really liked it.  Because we have lots of carrots in our garden this year, I decided to try the recipe again.... it tasted just as good as we had remembered...like a pumpkin or squash pie.  Enjoy and happy baking!     ~ Ana Wolf

Carrot Pie

2 1/2 cups sliced carrots (about 1 pound), cooked and drained

1/2 cup sugar

1 egg

1 teaspoon salt

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon mace (the original recipe called for 1/2 teaspoon nutmeg instead)

1 3/4 cups milk

Unbaked 9-inch pie shell

Whipped topping for garnish (optional)

Beat together all ingredients except pie shell and topping until well blended and smooth.  (Mixer, food processor or blender can be used.)   Pour into pie shell.  Bake in preheated 450 degree oven for 10 minutes.  Reduce temperature to 300 degrees. Bake 50 minutes or until filling is firm (this usually takes longer than 50 minutes for me).  Cool on rack.  Garnish with topping; sprinkle with nutmeg (or mace).   Makes 8 servings

Rhubarb and Spice Shortcake

If, like me, you have rhubarb going to waste in the corner of your garden, this is a tasty way to make use of it.

1/2 cup butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp mixed spice
1 egg
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
450 g (1 lb) chopped rhubarb
custard powder
icing sugar


Cream butter and sugar then add spices. Add egg and 1 tbsp flour to prevent curdling. Next add sifted flour, baking powder and salt. Resulting dough is soft – harden in fridge for 10-15 minutes.
Toss rhubarb in custard powder. Roll out dough and place rhubarb on one half. Cover with other half. Bake at 190°C or 375°F for 1/2 - 3/4 hour.
Sprinkle with icing sugar.

Notes: I found 1 lb of rhubarb made too much filling to fit in the dough.
If you have another shortcake recipe which you like, just add the spices and fill with the custard coated rhubarb.
The shortcake only lasts for a couple of days as the rhubarb is very moist.

Bircher Muesli

Serves 4 or 5

2 cups jumbo rolled oats (those are the big, flat rolled oats not the quick cook ones)
¼ cup sunflower seeds
¼ cup almonds (you could also use flaked almonds or other nuts instead)
½ cup raisins
¼ cup buckwheat

Soak overnight in enough water or apple juice to just cover the ingredients.

The next morning grind some almonds, linseed and sesame seeds or sunflower seeds in your spice grinder. Sprinkle a couple of teaspoons over your muesli.
If you have dehydrated some sprouted buckwheat sprinkle that too.
Drizzle a little honey over the whole lot and add some cream or rice milk or whatever you have on your cereal.
Grated apple or other fresh fruit is very nice mixed with it too.
Yum!

Apple Crisp/Crunch

Ingredients:

5-6 c. Jonathan Apples (one apple usually equals about a cup)

1 c. White sugar

2 tbs. Flour

1/2 c. Brown sugar

1/2 c. oatmeal

1/2 c. Flour (yes, you use it twice.)

1/2 c. butter (oleo)

1/2 tsp.cinnamon

Directions:

Peel apples and slice. Mix sugar and 2 tablespoons flour (the first mentioned). Place in buttered 8 x 8-inch pan or glass baking dish. Mix brown sugar, other flour, butter, oatmeal, and cinnamon until crumbly. Press over apples and bake 30 to 40 minutes at 350 degrees.

Sorry I didn't take a pic of the finished product. :) You'll have to make it to see it! It tastes about like apple pie!

Cherry's Dahl

If you make this thinner, it makes a hearty soup. You could use any type of lentil, but the red ones cook quickest, and make the mushiest dahl. I like to put a spoon of yogurt on every plate with it.

1 onion
2-6 cloves garlic
1tsp each curry powder
garam masala
cinnamon
2tbs brown sugar
bayleaf
vegetables such as capsicum, peas, chopped carrot, eggplant...whatever you have.
red lentils (I don't know how much you eat, but the lentils swell up to about 3x the original quantity)
1 can coconut cream
1 can chopped tomatoes

First, fill up the jug and start it boiling.
Chop your onion, and fry it in the bottom of a large saucepan. While it is cooking, finely chop your garlic and other veg.
When the onion is transparent, add the garlic and spices, then the other vegetables and bayleaf.
Wait a few minutes, then stir in your lentils and canned coconut & tomatoes, with enough boiling water to cover everything about 3-4cm deep
Bring to the boil, then turn down and leave to simmer. You will have to stir it every 10 or so minutes, and may have to add more water. It will take about 20 minutes from when you add the water, or half an hour all up.
You will know it is done when the lentils have absorbed all the water and become mushy.

Serve by itself or with rice. If you don't like rice, you could peel and chop potatoes, and chuck them in to cook along with the lentils.

American Oatmeal Chocolate Chip Cookies

This might seem a strange recipe to come from a New Zealander; I have no idea if it is actually American. Whatever its origin, it is still a family favourite.

Ingredients:

200g butter 1 cup sugar
½ tsp salt 1 tsp vanilla
1 egg ½ tsp baking soda
¼ cup warm water 1 ½ cups flour
3 cups rolled oats ½ cup chocolate chips
½ cup raisins (optional)

Cream butter and sugar, salt and vanilla, add egg and beat until well creamed. Add baking soda dissolved in water. Add dry ingredients. Roll into balls and flatten slightly. Bake at 180°C (350°F) for 12 – 15 minutes.

Caramel Pear Pudding

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it simply scrumptious!

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup Granulated Pure Cane Sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch ground cloves
• 1/2 cup milk
• 4 medium pears, peeled and cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 3/4 cup Pure Cane Dark Brown Sugar
• 1/4 cup butter
• 3/4 cup boiling water
• Vanilla ice cream or whipped cream, optional

Directions:

In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.

In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° (180° C) for 45-50 minutes. Serve warm with ice cream or whipped cream if desired.

Yield: 8 servings.

Wild Rice Soup

OK this is one of my favorite soups ever!! My mom has made it so much that she does not even look at the recipe anymore, and I think she plays around with the amount of each ingredients but this is what she started out with.



Ingredients:
3c cooked wild rice
2c cubed cooked chicken
1c cubed 1/2 inch thick cooked ham
1c sliced celery
1 quart of 1/2 and 1/2
2 cans of chicken broth
1 med. onion shopped
1/2 tsp salt 1/4 tsp pepper
to thicken soup:
1/4 cup of flour
3tblsp butter

Ok, so put the flour and butter to the side and combine everything else and let it simmer. After it gets good and hot combine the flour and melted butter, stir into soup until thicken. Enjoy!!

Zucchini Bread!

Okay girls --- we have got to keep posting recipes! I know I have failed to post in a while, but, we've got followers who want recipes! Let go!

Here's a delicious bread that I have made every day for a week! It makes two loaves, and we have devoured it fast! It is SO GOOD! Here is the recipe. I got it out of a church cookbook.

1 cup oil
1 cup brown sugar
1 cup white sugar or 2/3 cup honey
3 eggs
2 cups grated zucchini, raw and unpeeled (I have been using zucchini that we put in the food processor.)
2 1/2 cups flour
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
3 tsp. cinnamon
3 tsp. vanilla
1 cup chopped nuts (optional)

Blend oil, sugar and eggs. Add flour with soda, baking powder, salt, cinnamon and vanilla. Fold in zucchini and nuts. Mix well, but do not beat. Bake in 2 or 3 loaf pans at 325 degrees for 1 hour or until toothpick inserted in center come out clean. Freezes well.

Pizza cassarole!

This is SO GOOD!!!! You've got to try it! I got the recipe on Allrecipes.com. I have it set on seven servings, but to change the servings, click here.

INGREDIENTS
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Super easy salsa!

Hey Girls! This is my quick and easy salsa recipe. You can add jalapenos (and anything else that you like in salsa) if you want, but I don't, because, um, the first time I made salsa I used jalapenos and I made sure to wash my hands afterwards, well, I did not wash then good enough and I rubbed my face and it started BURNING!!!! All over!!!!! I basically had to stick my face in a cup of milk. Well, anyway, enjoy!

Ingredients:

• 3 tomatoes
• 1 bunch of cilantro
• 1 can of whole tomatoes
• 1 large white onion

Directions:

1. Chop up the tomatoes, cilantro, and the onion.
2. Put everything in the blender, and pulse until all mixed.

That was quick and easy, right?

Announcement :)

Hi Girlies!!! Thanks Amanda, for posting that recipe! It sounds really good!

Okay, this week of Healthy Breakfast recipes is over... Now you can post whatever you want! :P

Just a quick note, girls, if you don't keep up with the blog posts, or you are not sure if a recipe has already been posted, please check. It would really be appreciated, it will help keep the blog organized. :) Thanks!

Post away!

Cinnamon Oat pancakes

Hi girls! This is a great recipe that I found in a cooking magizine called "Food Everyday" (http://www.marthastewart.com/recipe/cinnamon-oat-pancakes?autonomy_kw=oat%20pancakes&rsc=header_1) I like that they are really tasty but they are 1/2 the fat and other "bad stuff". My whole family loved them! A great way to add a twist to them is by adding some frozen blueberries, rasins, or blackberries. Enjoy! ~ Amanda
Ingredients
Makes 20
2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet (I use butter instead of oil)
Directions
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Banana Bread (no milk)

It makes one large loaf or two small ones. We have doubled this recipe before and it works fine. It is SO good!!!

Ingredients:

• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. soda
• 1 cup sugar
• 2 eggs
• 1 cup butter or oleo
• 1 cup (2-4) bananas, mashed (ripe if possible; we always use frozen and thawed)
• 3/4-1 cup chopped nuts (optional)

Directions:

1. Cream butter and sugar
2. add eggs and crushed bananas to creamed mixture, mix well
3. sift together flour, soda and salt
4. stir into banana mixture
5. stir in nuts
6. pour into greased and floured pan(s)
7. bake in 350' oven, large pan 1 hour, small loaves 30-45 minutes

By my great-grandma :) (It was in a private church cookbook)

Remember to post your healthy breakfast recipes this week, girls!!!