DRIED APRICOT SHORTBREAD -
2/3 c honey * 1/2 c butter or margarine * 1/2 t vanilla * 1 T lemon juice * 1 1/2 c rolled oats * 1 3/4 c whole wheat pastry flour or unbleached flour * 1 1/2 c chopped
dried apricots
Beat together honey, butter, vanilla and lemon juice. In another bowl, mix oats and flour. Pour liquid ingredients into the dry ones until all is moist. Add the apricots. Press into an oiled square baking pan. Bake at 350 degrees for approximately 15-20 minutes. Let cool then cut into squares. This is a yummy treat for kids!
Mix equal amounts of honey and nut butter, then add a titch of vanilla, then add enough dry milk to make it a dry consistency. Add the raisins and sunflower seeds, if you want them. Pat into a greased pan, then pour sesame seeds to make a layer over the top. Put into the refrigerator to chill then cut into squares and eat!
RAW PIE CRUST -
1 c raw fresh wheat germ * 1/4 c shredded coconut * 1/4 c oil * 1 1/2 T honey * 1 t cinnamon
Mix ingredients together and press into an oiled pie tin. Can be used raw or bake in a 325 degree oven for 10 minutes.
DRIED FRUIT CONCENTRATED SWEETENER -
1 c. finely chopped dried fruit, such as apricots, pears, apples, peaches, berries, raisins, dates... * 1 1/2 c. water or apple juice * pinch of salt
Soak fruit in water in the refrigerator for a few hours (or overnight). After the fruit has soaked, bring it to a boil in a saucepan, add salt, then turn down heat, simmering for 15 minutes.
Then remove from the heat, cool and puree in a blender or food processor. Refrigerate in between uses.
To use this fruit sweetener instead of sugar, substitute the same amount of sweetener as sugar called for, but decrease any liquid used in the recipe by 1/4-1/3 cup. If no liquids are in the recipe,
then add 3-4 T of flour or arrowroot to the dry ingredients for every 3/4 c of sweetener used.
THE BEST BROWNIES EVER -
1/2 c butter * 1 c sugar * 1 t vanilla * 2 eggs * 1/2 c cocoa powder * 1/2 flour * 1/4 t baking powder * 1/8 t salt * 1/2 c pecans (optional)
Mix butter, sugar and vanilla in a bowl. Add eggs. Add cocoa. Then add flour, powder, salt, and mix well. Add nuts if desired. Bake in a greased square or round pie pan at 350 degrees for about 20 minutes or until done.
DATE CANDIES -
6 dates * 6 almonds * approx. 1/4 shredded coconut * 1/2 T fennel seeds
Slit dates open and pit, then put an almond where the pit used to be. Combine the coconut and fennel seeds and roll the dates in them. (Another date treat is to pit dates and
stuff them with sharp cheddar cheese.)
LEMON SOFT COOKIES -
1/2 c soft butter or margarine * 1/2 c brown sugar * 2 T white sugar * 1 egg * 2 T fresh-squeezed lemon juice * 3/4 t grated lemon rind * 1 c flour * 1/4 t salt * 1/8 t nutmeg
Mix butter and sugars for 5 minutes, then add the egg and beat another 3 minutes. Add the rest of the ingredients and mix well. Drop by spoonfuls onto a greased cookie sheet and
bake at 375 degrees for about 15 minutes, until the edges are just a little browned.
OATMEAL COOKIES #1 (with optional chocolate chips) -
1 c butter or margarine * 1 c brown sugar * 1/2 c white sugar * 2 eggs * 1 t vanilla * 1 1/2 flour * 1 t baking soda * 1 t cinnamon * 1/2 t salt * 3 c oats * 1 c raisins * 1/2 c chocolate chips
Beat together the butter and sugars then add the eggs and vanilla. Beat well and add flour, soda cinnamon and salt. Mix well then stir in the oats, raisins, and chocolate chips, if desired. Drop by spoonfuls on greased
cookie sheet, bake until browned at 350 degrees.
PIE CRUST -
You can make this in a food processor if you want. Or just blend with hands in bowl...
1 1/4 c. flour ** 1/4 c. margarine, cut in pieces ** 3-4 T. cold water
Put flour and margarine pieces in food processor and process until it has the texture of cornmeal.
Add water as you keep running the food processor, then put it on a floured surface and roll into pie crust.
(You can also refrigerate it or freeze it. You can freeze it rolled in the pie tin if you want.)
To cook, put aluminum foil on top of the crust in pan, with some beans on top to keep shape, and
then cook at 375 degrees for 15 min, then take off foil and beans and add filling and cook another 10 minutes or so
at 325 degrees. You can also just pat this dough into a pie tin, and then cook it just a titch and then add filling and cook
the proper amount of time required, just watch it.
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at kirstena@resist.ca.