This is easy to throw together as you sit down for dinner and it cooks while you eat. Have your ice cream ready for your dessert once it comes out of the oven.

Bake Time: 50-60 minutes
Bake Temperature: 50-60 minutes
Pan: 8 inch square or a 9 inch round cake pan

Ingredients:
6 T. butter
3/4c. flour (136g soft white flour) any lower gluten grain will work
1/2 c. sugar (100g) (use more or less you decide)
1 tsp. baking powder
1/4 tsp. salt
3/4 c. milk (183g)
1 tsp. vanilla
2-3 c. fruit fresh or frozen berries

Directions:

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 1/2 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan right over the melted butter do not mix in.  Then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Other options:
If you don't have any fresh or frozen fruit a large 29oz can of peaches works perfect. Drain the peaches and save the juice. Use the juice instead of the milk in the recipe. You can reduce the sugar in the recipe if you use canned fruit.

Add spices, like cinnamon, nutmeg, cardamon use your favorite depending on the fruit you added.

Instead of just melting the butter in the pan, brown it to bring out more flavor.

One last note, if you're using berries, especially raspberries, add an additional 1T of flour to the batter, which will help it not to be quite so "wet".

Chocolate Icing
The frosting can be made up to 24 hours in advance and refrigerated in an
an airtight container. If needed warm it up a few seconds in the microwave and whisk until the desired consistency.

Yields: about 2 1/4 cups

Ingredients:
1/3 c. sugar (66g)
2 large egg whites
12 T. unsalted butter cut into pieces and softened (170g)
6 oz bittersweet chocolate, melted and cooled
1/2 tsp. vanilla

Directions:

• In a bowl melt the chocolate and set aside.
• Combine the sugar, egg whites and salt in a bowl. You will need to heat this so I used a bowl that fit over one on my pans that I filled with a couple inches of water on the stove.
• Have the water simmering below, and whisk the mixture until it registers 150 degrees. It will take about 3 minutes.
• Remove from the heat and beat with your mixer using the whisk attachment for 1-2 minutes until it's the consistency of shaving cream and is slightly cool.
• Add the butter, one piece at a time and beat until smooth and creamy.
• Once all the butter is added, add the cooled melted chocolate and vanilla. Increase the mixer speed to medium-high and beat until light and fluffy. Scraping the sides as needed.
• If the frosting seems too soft, place into the fridge to firm it up. You can re-whip it once it has gotten firmer.

Frost The Cupcakes
Mount 2-3 Tablespoon of the frosting on the center of each cupcake

This is an old stand by recipe from Hershey's Chocolate. These chocolate cupcakes are moist and decadent. I have never found any better recipe and I have tried many. The recipe calls for boiled water but I prefer to use hot coffee I think it adds to the depth of the chocolate flavor. The icing for the cupcakes is a bit different to make the results are light, creamy and not sweet. I think a perfect topping to these little gems.

Oven: 350 degrees
Time: 22-25 minutes
Yields: 36 regular cupcakes
Pan: Line with paper or foil bake cups 2 1/2 inch diameter

Ingredients:
2 c. sugar (400g)
1 3/4 c. All purpose flour or milled whole grain soft white  (220g)
3/4 c. Hersey's coco powder or the Hersey's Special Dark coco powder (65g)
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp. salt

2 large eggs
1 c. milk (242g)
1/2 c. vegetable oil (112g)
2 tsp. vanilla

1 c. boiling water or coffee

Directions:

• In your mixing bowl add all the dry ingredients; sugar, flour, coco, baking powder and soda along with the salt - blend together.
• Add the eggs, milk, oil, and vanilla and beat on medium speed for 2 minute, the batter will be very thin.
• Finally stir in the boiling water or coffee
• Fill the muffin cups half full it makes 36 cupcakes
  

Bake and cool completely before icing

Chocolate Icing
The frosting can be made up to 24 hours in advance and refrigerated in an
an airtight container. If needed warm it up a few seconds in the microwave and whisk until the desired consistency.

Yields: about 2 1/4 cups

Ingredients:
1/3 c. sugar (66g)
2 large egg whites
12 T. unsalted butter cut into pieces and softened (170g)
6 oz bittersweet chocolate, melted and cooled
1/2 tsp. vanilla

Directions:

• In a bowl melt the chocolate and set aside.
  
• Combine the sugar, egg whites and salt in a bowl. You will need to heat this so I used a bowl that fit over one on my pans that I filled with a couple inches of water on the stove.
  
• Have the water simmering below, and whisk the mixture until it registers 150 degrees. It will take about 3 minutes.
  
• Remove from the heat and beat with your mixer using the whisk attachment for 1-2 minutes until it's the consistency of shaving cream and is slightly cool.
  
• Add the butter, one piece at a time and beat until smooth and creamy.
• Once all the butter is added, add the cooled melted chocolate and vanilla. Increase the mixer speed to medium-high and beat until light and fluffy. Scraping the sides as needed.
  
• If the frosting seems too soft, place into the fridge to firm it up. You can re-whip it once it has gotten firmer.

Frost The Cupcakes
Mount 2-3 Tablespoon of the frosting on the center of each cupcake.

This is a comforting drink you can make with or without caffeine and to fit everyone's tastes. You can mix it with coffee to make a wonderful Pumpkin Spice Latte. If you want to use almond milk it will also work for those that are dairy-free.

Ingredients For A Single Serving

• 1 cup whole milk, heated until very warm (whole, 2%, 1% skim)
  

          Or (mix milk with half coffee for a Latte)

• 1/4 cup canned pumpkin puree
  
• 1 tablespoon sugar (to taste)
• 1/2 teaspoon pumpkin pie spice (to taste)
• 2 teaspoon pure vanilla extract
  
• Pinch of salt
  
• Whipped cream, optional
  
• Cinnamon, optional topping

Instructions

1. Place all ingredients in blender. Remove center cap from the lid of the blender and use a folded kitchen towel to loosely hold the cap over the hole in a manner that steam can escape. Turn on the blender to low and then increase it to high. Blend ingredients until frothy. Transfer mixture to a mug, top with whipped cream, if desired, and sprinkle with additional pumpkin pie spice or cinnamon.

Note:
I wouldn't recommend making more than 2 serving at a time in the blender, as the mixture will rise up when you first turn on the blender.

Congo Bars are a variation of the Blondie bar with the addition of coconut and white chocolate chips. These are chewy, not too sweet perfect for taking in your lunch or a good snack.

Pan: 13 x 9 inch pan lined with foil
Oven: 350 degrees
Bake: 22-25 minutes

Ingredients:
1 1/2 c.+ 1T Soft White Flour (204g)
1 tsp. baking powder
1/2 tsp. salt

1 1/2 c. brown sugar (150g)
12 T. (1 1/2 sticks) unsalted butter (170g) melted and cooled
2 large eggs
1 1/2 tsp. vanilla extract

1 c. pecans, toasted and chopped coarse (113g)
1 1/2 c. unsweetened shredded coconut toasted
1/2 c. semisweet chocolate chips (157g)
1/2 c. white chocolate chips (157g)

Directions:

• Toast the coconut on a baking sheet in the oven at 350 degrees until light golden in color 4-5 minutes.
• Toast the chopped pecans
• Adjust the oven rack to the middle position and preheat the oven to 350 degrees
• Line the baking pan with 2 pieces of foil, one the length of the pan plus some overhang and the other the width with overhand on the sides. This will also you to life the squares out of the pan to cool and cut. Grease the foil with vegetable oil.
• In a bowl add the flour, salt, baking powder in a bowl mix and set aside
• Whisk the brown sugar, and the melted butter together in a medium bowl until combined. Add the eggs and vanilla to the mix.
• Fold the dry ingredients into the wet mixture and mix until just combined. Do not over mix.
• Fold the toasted coconut  and pecans and chocolates into the mix.
• Place the batter into the prepared pan and smooth out the top with a spatula.
• Bake until the top is shiny and cracked and feels firm to the touch about 22-25 minutes. Transfer the pan to a wire rack and cool completely. Loosen the edges and lift out using the foil. Cut into 2-1 1/2 inch squares.

I have to admit I love upside down cakes, they are loaded with fruit and you don't have to ice them. This recipe is based on a recipe from America's Test Kitchen. I have modified it to suit my tastes and to work better with 100% whole grains. Fall is the perfect time for pears and this cake really shows them off.

Oven: 300 degrees
Bake: 70 - 75 minutes
Pan: 9 inch round cake pan (best if light in color) Lined with parchment paper

Ingredients:
Topping
4 T. unsalted butter, melted (57g)
1/2 c. brown sugar (100g)
2 tsp. cornstarch
1/8 tsp. salt
3 ripe but firm Bosc pears  about 1.5 pounds (680g)

Cake
1 c. walnuts, toasted
1/2 c. Soft White Berries - Pastry Flour (75g)
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

3 large eggs
1 c. sugar (200g)
4 T. unsalted butter, melted  (57g)
1/4 c. vegetable oil (56g)
1 tsp. vanilla

Directions:
Toppings

• Grease the 9 inch round cake pan and line the bottom with parchment paper. Pour the melted butter over the bottom of the pan and swirl to evenly coat. Combine the sugar, cornstarch and salt in a small bowl and sprinkle evenly over the melted butter.
• Peel, half, and core the pears. Set aside 1 pear half and reserve for another use. Cut the remaining 5 pears halves into 4 wedges each. Arrange the pears in a circular pattern around the cake pan with tapered ends pointing inward. Arrange the two smallest pear wedges in the center.

Cake

• Pulse the walnuts, flour, salt, spices, baking powder and baking soda in a food processor until the walnuts are finely ground. This will take about 8-10 pulses. Transfer this mixture to  a small bowl.
  
• Process the eggs, vanilla and sugar in the now empty food processor until very pale yellow, about 2 minutes. With the food processor running add the melted butter and oil in a steady stream until incorporated.
  
• Add the walnut mixture and pulse to combine about 4-5 pulses. Pour batter evenly over the pears. Some pear may be showing through, that is OK the batter will bake up over the pears.
• Bake until the center of the cake is set and bounces back when gently pressed and a toothpick inserted in the center comes out clean, about 70 minutes. You may need to rotate the cake half way through the baking process to cook evenly.
• Let the cake cool in the pan for 15 minutes. Then run a knife around the sides of the pan and invert the cake onto a wire rich. Remove the parchment paper and let the cake cool completely about 2 hours

This is a classic French dessert. It has a custardy, apple base with a cake like topping. The choice of apples is Granny Smith but any apple or a combination would work. Read the directions all the way thru before you start because there are 2 layers to the cake and the ingredients (flour, egg, and sugar) are divided.

Bake: About 70 minutes
Oven: 325 degrees
Pan: 9 inch spring form

Ingredients:

• 1 1/2 pounds Granny Smith apples, peeled, cored and cut into 8 wedges, and sliced 1/8 inch thick crosswise. (about 3 large apples)
• 1 T. Calvados or Apple Brandy or White Rum
• 1 tsp. lemon juice
• 1 c. + 2 T. Soft White (berries) pastry flour (135g) +(15g) divided
• 1 c. sugar (200g) + 1T use as topping
• 2 1/2 tsp. baking powder
• 1/2 salt
• 1 large egg + 2 egg yolks divided
• 3/4 c. vegetable oil (168g)
  
• 1 c. milk (244g)
  
• 1 tsp. vanilla extract
  
• Confectioner's sugar

Directions:

• Prepare pan, grease 9 inch spring form pan. Place prepared pan on rimmed baking sheet lined with aluminum foil.
• Place apple slices in the microwave safe pie plate, cover and microwave until apples are pliable and slightly translucent, about 3 minutes. toss apple slices the Calvados and lemon juice and let cool for 15 minutes.
• Whisk 1 cup flour (135g), 1 cup sugar (200g), baking powder, and salt together in a bowl.
• Whisk whole egg (NO YOLKS), oil, milk, and vanilla together in a second bowl until smooth. Add dry ingredients to the wet ingredients and whisk until just combined. Transfer 1 cup of this  batter to separate bowl and set aside.
• Add egg yolks to remaining batter which you took the 1 cup from whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer and smooth surface.
• Whisk remaining 2 T flour (15g) into 1 cup reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon sugar over cake.
• Bake until center of the cake is set, toothpick is in inserted in the center comes out clean, and the top is golden brown, about 1 1/4 hours. Transfer pan to rack and let cool for 5 minutes. Run a knife around the sides of the pan and let cool completely, 2-3 hours. Dust lightly with confectioner's sugar, cut into wedges and serve.

Brioche is a rich buttery bread that can be used for many things like French toast, bread pudding or even pastry tarts. I use this recipe when I make my individual tarts. The dough is easy to handle, rolls thin but will hold up when removed from the pastry form. The result is a perfect tart, with a buttery crust. Then you  fill it with the lemon curd and you can't go wrong.

This recipe is from Peter Reinhart's Whole Grain Breads. The recipe is an indirect dough which means it needs 2 days to make.

 Day 1
Soaker:
1 3/4 c. hard white or red flour (227g) - I use hard white it's lighter in color
1/2 tsp. salt (4g)
1/2 c. whole milk, scalded & cooled (113g)
1 c. butter (unsalted, melted)

Directions

• Mix all of the ingredients together until the flour is incorporated and forms a ball
• Cover and place in the refrigerator overnight or up to 3 days. Leave it in the fridge until you are ready to use because the butter must be cold.

Biga:
1 3/4c. hard white or red flour (227g) - I use hard white it's lighter in color
1/4 tsp. instant yeast (1g)
4 large eggs beaten (184g)

Directions

• Mix all of the ingredients together to form a ball. Knead for about 2 minutes until all of the ingredients are mixed. The dough will be very sticky.
• Let the dough rest for 5 minutes then knead it again for about 1 minute until it becomes smoother but still a little sticky.
• Cover and refrigerate overnight or up to 3 days
• Leave the biga in the fridge until you are ready to use, cold is better.

Day 2
Final Additions in a small bowl
1 c. hard white or red flour (128g) - I use hard white flour
5/8 tsp. salt (5g)
2 1/4 tsp. instant yeast (7g)
3 T. sugar (42g)
Mix together

Directions

• Remove the soaker and biga from the fridge.
• Lay the soaker on the counter and flatten into a disk
• Flatten the biga into a disk and lay on top of the soaker
• Cut thru both and put them into your mixer - as you are doing this add the final additions to the mixer.  Continue until all of the cut up dough is added to the bowl along with the final additions.
• Mix on low for about 4 minutes until they form together and become a soft dough.

There is no bulk proof needed shape as you desire. I use the dough to make the crust for my individual tarts. This recipe will make about 18 small tarts. So you can cut it in half if you wish. I roll the dough out to a 6 inch round and place into small individual pie pans.

Cover and let raise for 2 - 4 hours at room temperature. (depending on temperature of the room)
Put the Lemon Curd filling into each tart using a #24 scoop (1/3 c.)

Bake 15 -18 minutes
Pre heat oven to 375 degrees F.
Bake: 5 minutes at 375 degrees F.
Bake: 10 minutes at 350 degrees F.

I know it sounds strange making a cream filling out of beans but this honestly is one of the best recipes for a stable cream filling and you will never know it has beans in it. You can use this in donuts, any pastry that is filled with a cream filling. Not only is this stable but it is healthy, the beans provide protein and the ricotta cheese is low in fat.

Cream Filling  (top favorite recipe of mine)
Ingredients

• 1 (15 oz) can drained white navy beans (any white bean will work) 
  
•   or (250 g) of  beans if you cook them yourself.
  
• 1/4 c.sugar (50 g)
• 1 Ricotta cheese 15 oz.
• 3 T  powdered sugar (23 g)
  
• 1 tsp vanilla

Directions
In your food processor put the drained beans and sugar, pulse until all the beans form a paste. Add the ricotta cheese and pulse again until well mixed. Add the powdered sugar (more if you need it sweeter) and the vanilla. Again pulse until well blended. Mixture freezes well you will have plenty left for next time. This is a great cream filling you will never know it has beans in it....very healthy.

Looking for a nice side dish or maybe a light lunch this is the perfect dish. Here in Arkansas lettuce does not grow well in the garden so I have to get creative for my lunches. Making up a batch of Millet as a base for lots of fresh vegetables or even dried fruit and nuts like this recipe is a nice change from a salad.




Cook Time: 20 minutes
Servings: 4

Ingredients:

• 1 cup millet
• 1 3/4 cup water
  
• 1/4 cup dried apricots (about 8) roughly chopped
• 1/4 cup shelled pistachios roughly chopped
• 1 lemon zest and juice
• 1 1/2 Tablespoons olive oil
• 1/2 cup fresh parsley chopped
• salt and pepper to taste

Instructions:

• Place the millet and water in the Instant Pot and close the lid. Using the pressure cooker function on high, set the timer for 10 minutes.
  
• Allow the pressure to release naturally.
• Once the pressure has released, remove the lid. Add the remaining ingredients to the cooked millet. Stir everything together to combine. Taste and adjust the seasonings, as needed. Enjoy!

Notes
Don't forget to zest the lemon before squeezing the juice. If you don't have an Instant Pot or other pressure cooker, prepare the millet in a medium pot according to the package directions. Then follow the rest of the recipe and add in the remaining ingredients.

Recipe By:
Author Amy Katz

Instead of the same old oatmeal this is a nutritious and wonderful lighter change for breakfast. It could even be used as a dessert served with whipped cream or ice cream on top. You could also use your instant pot for this recipe if you like.

Yields: 2 Servings (double if you like and save for another morning)

Instant Pot Directions:

• Put all of the ingredients except the maple syrup and the pecans into your instant pot and close the lid.
  
• Using the pressure cooker function on high, set the timer for 10 minutes.
  
• Once cooked allow the pressure to release naturally.
  
• After cooled enough to open your pot check to make sure you like the consistency and adjust using the saute button if you need to thicken it a bit.
• Dish out and add your maple syrup and pecan on top
• Enjoy

Recipe:

• 1/2 cup uncooked millet
• 1 1/3 cups water
• 1/3 cup pumpkin puree
• 1/2–1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch clove
• maple syrup, to taste
• toasted pecans, to top

 
Stove Top Directions:

1. Combine millet, water, pumpkin, and spices together in a sauce pan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It’s all about the kind of texture and consistency you want.
2. When almost done, add a bit of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you’ve reached a desired sweetness.
3. Remove from heat and serve with toasted walnuts (and a bit of heavy cream if you like!)

Recipe by
Erin Alderson at Tasty Recipes

The instant pot is the perfect appliance to make a risotto, there's no standing at the stove top for 30 minutes stirring. This recipe can be also used for rice or even a cooked wheat berry. You may have to adjust the timing due to the absorption of the grain used. I  never attempted to make risotto before getting my Instant Pot, it's an easy side dish that everyone loves.

This recipe is for a 6 quart Instant Pot, so if you have a smaller one like I do half all the ingredients. I find 1/3 to 1/2 cup of  raw barley is about perfect for a single serving size.

Serves: 4 good sized servings

Ingredients:

• 3 tsp oil, divided
• 1/2 white onion chopped
• 4 cloves of garlic chopped
• 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
• 1/2 tsp salt , divided (use less if using salted broth)
• 1/2 tsp dried thyme
• 1/2 tsp tarragon or rosemary
• 1/2 tsp poultry seasoning or add some thyme, sage, rosemary and onion powder
• a generous dash of black pepper
• 1 cup pearled barley or arborio rice or brown rice
• 2 1/4 cup water or veggie broth or chicken stock
• 1-2 cups baby spinach
• butter, Parmesan cheese, a handful of chopped parsley for garnish

Instructions:

1. Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
2. Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
3. Add the herbs and black pepper and mix in.  Add barley and 1 tsp oil and mix in well to coat. You can continue to roast for 1-2 mins here.
4. Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 20 mins (Manual High).
5. Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm.  I just let the pressure drop naturally it takes about 10 minutes. Let it sit longer with the barley it takes a while to become soft.
6. Open the lid, give it a good mix. Taste and adjust salt and flavor if needed. Add in the spinach and mix in. Let sit for a minute. (If using hearty greens, add them earlier).
7. Add some butter/extra virgin olive oil (about a tbsp). (For a creamier risotto, add 1/4 cup non dairy cream and mix in and bring to a gentle boil on saute.)
8. Serve garnished with parsley or scallions and a good dash of black pepper.

Recipe Notes
For variation:  Add 1/4 cup dry white wine after adding the herbs.

• Toast the grain before adding broth. The pan is hot enough and this takes just a minute or 2.
• Caramelized onion and browned mushrooms add a deep flavor. Cook them long enough. 
• The risotto can easily be made without oil by roasting in a bit of broth. 
• Don’t like mushrooms?, use more onion, zucchini, cauliflower, broccolini etc and add more poultry seasoning.

Making oven fries is not rocket science, but great oven fries are a thing of beauty. I saw this recipe on American's Test Kitchen and gave it a try, these are the BEST oven fries you will ever make. Creamy on the inside and crunchy on the outside without all the grease.

The recipe calls for 2 pounds of potatoes, that is way to much for two people for lunch or dinner. So I will give you what I came up with for two and you can adjust the recipe as you need for your family.

Oven: 425 degrees
Bake: 20 - 40 minutes depending on size and amount of fries

Ingredients
1 large potato (any type will do)
1 T. cornstarch
1/4 c. water
Note: This amount of cornstarch and water will also work for 2 potatoes.
Recipe uses 3T cornstarch for 2 pounds of potatoes

This recipe comes from one of my favorite Instant Pot web sites Amy + Jacky pressurecookfrecipes.com. This recipe is developed for the 6 quart model but you can make this in a 3 quart model or cut it in half. I have changed the recipe a bit to suit my taste.

If you have an Instant Pot this is a very easy and fast soup to put together. The recipe comes from Amy + Jacky pressurecookrecipes.com. The recipe is made for a 6 quart Instant Pot, cut it in half for the 3 quart model. The Cooking times are the same.

Pressure Cook at High 10 Minutes
Release Right Away (DO OUTSIDE)

Ingredients

• 1 (2lb.) ham bone or smoked port hock - cooked bacon will also work
• 2T. butter or olive oil (28)
• 2 bay leaves
• 2 carrots, chopped
• 6 cloves garlic, minced (24g)
• 1 rib celery, chopped (75g)
• 1 medium onion, diced (220g)
• 1 pound green split peas (454g)
• 6c. low salt chicken stock
• dried thyme pinch
  

Instructions

• Heat up the Instant Pot using the Saute function. Wait until it says HOT about 8 minutes. Add the butter or oil then add the diced onions. Saute until softened about 2 minutes. Add the minced garlic, thyme and bay leaves and saute for another minutes.
• Deglaze the Instant Pot with about 1/2 cup of the chicken stock. Scrub all the brown bits off the bottom of the pot.
• Pressure Cook: Add in the chopped carrots and celery and the dried split peas, ham or smoked hock. Pour the rest of the chicken stock into the pot. Pressure Cook at High Pressure for 10 minutes then release. Do it outside
• Pull out the ham or hock and chop up the meat. Give it a few stirs to thicken it up. If it is too thin put it on saute and reduce a bit. Mine always comes out perfect maybe on the thick side. Season to taste

Dates are intensely sweet, in fact you can even replace them for sugar in many recipes. Dates have so much to offer for your health. They're packed with minerals like magnesium, iron, copper and potassium, all of which support a healthy heart. They also provide vitamin B6, antioxidants along with fiber. This is a recipe to help you control your sugar cravings and still feel like you cheated. The Co-Op offers the most beautiful Dates; Deglet noor pitted

Recipe:
Yields: 36 candies
Serving Size: 2 candies (130 calories)

1 c. pitted dates (about 20 dates)
1/2 c. creamy peanut butter
2 T. coconut oil
1/2 tsp. vanilla
1/4 tsp salt
Flaky sea salt for topping if you like

Directions:

• Soak the dates in hot water for 15 minutes and drain
• Line a loaf pan with parchment paper and grease the paper.
• In the bowl of your food processor, combine the dates, peanut butter, coconut oil, vanilla and salt. Process until smooth.
• Spread evenly on the bottom of the prepared pan and freeze for 60 minutes.
• Slice into 1 inch square, sprinkle with sea salt and serve.
• Store in an airtight container in the freezer for up to 1 week.
• They are soft coming right out of the freezer, and make a perfect treat after a meal to tell your body you are done eating.

Tasty and nutritious your family will love these pretty muffins. These muffins use soft white wheat berries which when milled is pastry flour. Lower in gluten than bread flour which is made with hard wheat berries.  It is always best to weigh your ingredients, you will get a better finished product consistently.
Pre-Heat Oven: 425 degrees
Bake: 5 minutes at 425 degrees
Bake: 12 minutes at 375 degrees
Yields: 12 Muffins

Ingredients:
2 c. + 2 T. soft white flour (270g)
3/4 c. sugar (150g)
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. salt
1/4 c. diced crystallized ginger
                  or
2 T. grated fresh ginger ( or 1 1/2 tsp. dry)
1 tsp. vanilla
2 large eggs
1 c. buttermilk (245g)
1/3 c. vegetable oil (75g)
2 c. grated carrots (about 2 good sized carrots (150g)
1/4 c. walnuts chopped (30g)

Directions:

• In a medium sized bowl, whisk together the dry ingredient including the crystallized ginger or substitution.
• In a smaller bowl, whisk together the eggs, buttermilk and oil.
• Make a well in the center of the dry ingredients and add the liquid mixture to the dry. Stir the mixture with a few strokes, there should be no streaks of dry ingredients but will be lumps.
  
• Gently fold in the carrots and walnuts into the mixture.
• Grease 12 muffins cups or use paper liners. Fill the cup 3/4 to 7/8 full use a #12 scoop which is 1/3 of a cup.
  
• Allow the muffin to rest 2 hours in the fridge before baking.
• Sprinkle the top of each with coarse sugar before putting them into the oven.

Bake

• Bake for 15-20 minutes total time
• Bake the first 5 minutes at 425 degrees, then turn down the oven and finish baking for 10-15 minutes at 375 degrees. They are done when a tooth pick comes out clean when inserted into the center of the muffins.

Cool for 5 minutes before removing them from the pan. You could also ice them with a cream cheese icing.

I love blueberry muffins but you don't have to wait until spring to enjoy these wonderfully tender muffins. Blueberries freeze very well, so stock up when you can get them fresh and stash them in the freezer for later use. These muffins are best if mixed by hand so you don't over mix the ingredients.

When making quick breads with 100% whole grain flour I've found you need to be gentle with the mixing and use the correct grain. Soft white or soft red wheat berries are pastry flour. They have less gluten then a hard wheat berry. Gluten, is the protein in wheat and you need a high gluten grain for bread but not for tender products like cakes, muffins or a pie crust.

All of my recipes are in grams, and you will be much more successful if you weigh out your ingredients. When I convert my recipes to cups it's not as accurate so it does change the recipe a bit. When you weigh out your ingredients you will always get dependable results. Baking is a science not an art.

Oven Preheat: 425 degrees
Bake Time: 16-17 minutes TOTAL TIME
Bake: 5 minutes at 425 degrees
Bake: 12 minutes at 375 degrees

Recipe
Dry Ingredients
2 1/4 c. Soft White flour (375g)
2 1/2 tsp. Baking Powder
1/2 ts[. Salt

Wet #1
3/4 c. + 2T Sugar (160g)
2 Large eggs
3 T. Melted unsalted butter (45g)
3 T. Vegetable oil (43g)

Wet #2
1 c. + 1T. Buttermilk (254g)
1/4 tsp. Almond extract
1 T. Vanilla
1-1/2 c. Blueberries

Directions

• Mix all the dry ingredients by hand together in a large bowl
  
• Mix all the #1 wet ingredients by hand in another smaller bowl
  
• Mix all the #2 wet ingredients by hand in a separate smaller bowl
  
• Mix wet #1 and #2 together well
• Add the wet ingredients to the dry ingredients and fold together until just combined.
• Refrigerate for at least 30 minutes or even overnight

The batter will be very thick, use a scoop to place into a greased muffin tin

A perfect gift for the man in your life that likes to grill or anyone who loves to cook. Honey plus garlic is a perfect combination, and can be used to add flavor to meat dishes, pizza, marinates and even salad dressings. When you ferment the two the flavor is more intense. There are even studies that the combination may prevent sickness and help with the common cold.

Although you do not have to cook, you do need time for the fermentation process. So get started on this project a few weeks before giving it away. It's best after 14 days, but can be used after a week.

Supplies Needed: Glass jar with a lid

Recipe:

• 1 cup peeled organic garlic cloves**
  
• 1 cup raw, unpasteurized honey
• **  the ratio is approximately 1 cup of cloves to 1 cup of honey

Directions:

1. Peel and slightly crush the garlic cloves
2. Add them to the clean jar
3. Cover the garlic cloves with the honey leaving about 1/2 inch space from the top of the jar.
4. Put the lid on the jar and place it on a plate in a dark place away from direct sunlight.
5. The cloves will float to the top, but every day or so invert the jar so the honey covers the garlic cloves.
6. The honey will start to foam and the garlic will turn dark.
7. The honey will be ready in 14 days but you can ferment it for a year. Store the jar at room temperature in your pantry.

Note:
If you have never fermented anything don't worry about botulism The good bacteria dominates and keeps pathogens out. Botulism can only occur when you heat a food and can or remove the oxygen. Heating the foods kills all the bacteria and then only botulism can survive the high heat. You never do this with cultured foods which makes them one of the safest foods to make and eat. Good bacteria dominates!

Just a reminder that babies shouldn't have honey until they're a year old.

Homemade granola makes a perfect breakfast or snack. Granola is not difficult to make just requires time stirring so it does not burn.
Servings: 8
Oven: 250 degrees
Bake: 1 hour + 15 minutes
Pan: Cookie Sheet (need sheet with rim)

Ingredients:
3 c. old fashioned rolled oats (not instant)
1 c. slivered almonds
3/4 c. shredded sweetened coconut
1/3 c. sesame seeds

6 T. maple syrup - the real stuff (honey will also work)
6 T. brown sugar (packed)
1/4 c. vegetable oil
2 T. water - warm
1/2 tsp. salt

1 c. raisins - golden are nice

Options:

• You can add some spices like 1/2 tsp. cinnamon, nutmeg, cloves, ...what you like. If you add a strong spice like cloves add 1/4 tsp.
• Almond extract or vanilla 1 tsp.
• Other dried fruit you like

This is a great way to use up extra old bread and even the heals of the loaves. The day before you can get the casserole put together and stick it in the fridge ready to pop into the oven the next morning for a hot breakfast.

Yields: 6 servings
Bake: 1 hour
Oven: 325 degrees
Pan: 9'x13"

Ingredients:
1 pound ground sausage, any type you like from spicy to breakfast
4 c. cubed day old bread - ( a little dry)
2 c. shredded sharp cheddar cheese - any variety will work

10 eggs slightly beaten
4 c. Milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder

Optional:
1/2 c. sliced mushrooms
1/2 c. chopped tomatoes - fresh or canned drained well
Onions, chives, and peppers are also good additions for taste and color

Directions:
Cube the day old bread - it needs to be dry so put it into the oven on low for a few minutes to dry out if needed.
Grease with butter a 9"x13" pan baking dish
Put the cubed bread into the pan, and sprinkle with the shredded cheese
combine the eggs, milk, mustard, salt and onion powder.
Sprinkle the sausage over this mixture along with any optional ingredients like the mushrooms, tomatoes, onion, peppers ...
Cover and chill overnight.
Preheat oven to 325 degrees
Bake uncovered for about 1 hours
Tent with foil if the top begins to brown too quickly
Stick a knife in it and if it comes out clean it's done.

These are tender cream cheese filled muffins, with a nice crunchy topping of oats and nuts. These freeze well so make 2 dozen and put some in the freezer for later.

Bake: 16-20 Minutes
Oven: 400 degrees
Yields: 12 muffins

Ingredients
2 1/4 c. soft white flour (280g)
1/3 c. brown sugar (73g)
1 T.  baking powder
1/2 tsp salt
1/2 tsp. cinnamon
1 large egg beaten
1 c. milk (244g)
1/2 c. canola oil or vegetable oil (112g)
2 c. finely chopped peeled apples (about 2 small apples)

Filling
8 oz. cream cheese softened
2 T. maple syrup (39g)
4 tsp. orange zest
1/4 tsp. nutmeg

Topping
1/4 g. soft white flour (28g)
1/4 c. rolled oats (30g0
1/4 c. brown sugar (50g0
1/4 tsp. cinnamon
3 T. butter cold (43g)
1/4 c. pecans chopped (30g)

Directions

• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl, combine the egg, milk and oil.
  
• Stir the wet ingredients into the dry until just moistened. Fold in the peeled and chopped apples.
• Grease 12 muffin cups or use paper liners. Fill the cup 3/4 - 7/8 full (use a #12 scoop which is 1/3 cup).

Filling
In a small bowl, beat filling ingredients until smooth. Drop a tablespoon of the filling into the center of the muffins. It will sink into the batter.

Topping
In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in the butter until crumbly. Stir in the chopped pecans. Sprinkle over the muffins.

I love up-side down cakes, they are easy and it's a great way to get fruit into your diet.

Oven: 375 degrees F.
Bake: cake 25 -35 minutes
Pan: 10 inch iron skillet
Servings: 10 - 12

Ingredients           
Topping
1/2 c. butter (113 g)
2/3 c. sugar (145 g)
3 large apples (1 1/2 pounds) peeled and sliced
1/2 apple chopped and set aside and added to the cake batter
1/2 c. walnuts (60 g)
1/2 tsp. cinnamon

Cake
1/2 c. butter (113 g)
2/3 c. sugar (145 g)
1 tsp. vanilla
2 large eggs
1 1/2 c. soft white flour (181 g)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. yogurt (130 g)

Instructions
Topping
On the stove in a 10 inch cast iron skillet melt the butter and sugar. Arrange the apple slices decoratively in the skillet, sprinkle chopped walnuts and cinnamon evenly over the apples. Cook the mixture , undisturbed 25 -30 minutes or until tender and the sugar is a golden caramel color and thick.

Cake
In a large bowl, cream the soft butter and sugar until light and fluffy. Beat in vanilla, and eggs one at a time. Beat well after each addition.

In another bowl combine the flour, spices, salt, baking powder, and baking soda.

Beat the flour mixture into the creamed butter in 3 additions, alternating with the yogurt in 2 additions, beginning and ending with the dry ingredients. Scrape the batter off the sides of the bowl as needed after each addition. Fold the chopped pears into the  cake batter.

Carefully spoon batter evenly over the cooked apples leaving a 1/4 inch boarder of cooked apples uncovered around the edge. Bake for 25 to 33 minutes.

Cool for 5 minutes, on a wire rack. Run a knife around the edge of the pan and invert the cake onto a large plate. Leave the pan in place for 5 minutes then carefully lift off.  Replace any fruit that came off.

Serve with ice cream or whipped cream!

Horseradish and hot pepper give this relish it zest. It's a great way to use up extra zucchini from the garden. This is great on hot dogs, bratwursts and even hamburgers. So when your zucchini plants are giving you a ton of fruit take advantage and can up this zesty relish.

Canning Supplies Needed:
Water Bath Canner or large pot
5 pint (16oz) canning jars with lids and bands

Ingredients:
12 c. finely chopped zucchini (about 12 med. zucchini)
4 c. chopped onions (about 3 Med) use red for color or a mixture
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped (or use yellow pepper)
1/3 c. pickling salt
2 1/2 c. sugar (optional add 1T. Non Instant Clear Jel to sugar)
2 1/2 c. apple cider vinegar
1 T. ground nutmeg
1 T. ground turmeric
4 T. prepared horseradish
1 chili pepper, including seeds, chopped (4 chopped jalapenos)

Note: If needed to thicken use 1 T. Clear Jel (Non-Instant)
If you use half pint jars process for 10 minutes in water bath

Directions:

• Combine zucchini, onions, red and green peppers and salt in a large glass or stainless steel bowl. Cover and place in the fridge overnight.
• Transfer to a colander and place over the sink and drain the liquid. Rinse with cool want and drain thoroughly. With your hands, squeeze out the excess liquid. I use a salad spinner to get it dry.
• Combine the zucchini mixture, sugar, vinegar, nutmeg, turmeric, horseradish and chili pepper in a large stainless saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until the liquid is reduced and the mixture is the consistency of a commercial relish. This will take about 45 minutes. If you added the Clear Jel to the sugar it will thicken up quicker.
• Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids in soapy water and set bands aside.
• Ladle hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 
• Process jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Lemon is one of my favorite flavors, which makes this a special muffin. I wanted the lemon flavor to stand out so the lemon syrup or icing on top is a must.



Yields: 12 muffins
Oven: Pre-Heat oven 425 degrees

Bake Time: Total baking time 16 minutes
Bake: Bake first 5 minutes at 425 degrees - turn down oven
            Bake the last 11 minutes at 375 degrees

Dry Ingredients:
1 3/4 c. soft white or pastry flour (300g)
3/4 c. sugar (145g)
1 T. baking powder
1/2 tsp. salt

1c. small shredded zucchini (packed and drained) (160g)

Wet Ingredients:
1 tsp. vanilla
2 large eggs
2/3 c. milk (162g)
1/3 c. canola oil (86g)
zest of 1 lemon - save juice for the syrup
1 tsp. ginger

Lemon Syrup
1/4 c. lemon juice (juice of one lemon) (61g)
1/4 c. sugar (50g)

Directions:

• In a large bowl mix all the dry ingredients, except the shredded zucchini.
• In another bowl mix the wet ingredients.
• Pour the wet ingredients over the dry ingredients and mix until just combined. Fold in the shredded zucchini at the end.
• Note: The batter will be thin so don't be worried. Scoop out the batter into prepared muffin tin. Use a #12 scoop or 1/3 of a cup. You may use paper linings or grease your pan well so they don't stick.
• Place in the fridge for 30 minutes or up to 2 hours
• Bake for total of 16 minutes, the first 5 minutes at 425 degrees and the last 11 minutes at 375 degrees.
• Remove from the oven and cool
• Brush with the lemon syrup or drizzle lemon icing on top

Directions for Syrup
Combine the lemon juice and sugar in a pan on the stove and bring to a boil. Cook until thickened, if you want it more like icing add some powder sugar.